br>Meanwhile, stir together the apricot preserves, cornstarch, dried apricots, and raisins
aking dish.
Whisk the apricot preserves, dried apricot pieces, and orange juce
Preheat oven to 350\u00b0F. Line a sheet tray with foil. Coat foil in oil.
Place ham, cut-side down, in prepared pan. Whisk together apricot preserves, mustard, orange zest, orange juice, garlic, vinegar, rosemary and cinnamon. Spread 1/2 of the glaze over ham then roast for 30 mins. Baste with pan juices and roast for another 30 mins.
Skim fat from pan juices. Whisk pan juices into glaze then brush over ham before serving. Garnish with cinnamon sticks, fresh rosemary and apricots.
Whisk together apricot preserves, sherry, mustard, lemon juice, garlic,
lightly lumpy.
Mix in APRICOT PRESERVES and GROUND CINNAMON to taste
he toasted bread with the apricot preserves(already mixed with crushed red
he prepared baking dish. Spread apricot preserves over the top. Sprinkle with
In a large bowl, mix together the apricot preserves, onion soup mix, and Russian dressing. Arrange the chicken breasts in a large 9 x 13 inch casserole. Pour the sauce over the chicken . Bake covered with foil in a preheated 350 degree oven for 45 minutes. Uncover and bake another 15 to 20 minutes.
small bowl, combine the apricot preserves, garlic, mustard and soy sauce
Preheat oven to 350 degrees F.
Place fish in a lightly sprayed (with cooking oil) shallow baking dish and set aside.
In a small saucepan over medium-low heat stir together apricot preserves, garlic, orange peel, rosemary, salt and pepper until heated.
Pour mixture over the fish and bake for 15 minutes or until the fish flakes with a fork.
or one minute.
Add apricot preserves, honey and soy sauce. Cover
Dab a small amount of apricot preserves into the center of each
Cream the butter with sugar.
Mix in egg yolks, then flour, then nuts.
Use hands.
Grease an 8-inch square pan.
Put half of the dough in pan.
Top with 2 tablespoons of apricot preserves. Put the rest of the dough on top of the apricot preserves.
Spread remaining preserves on top.
Bake at 325\u00b0 for 1 hour.
Mix all ingredients, except apricot preserves.
Pat in about 2/3 of mixture into a 9 x 13-inch pan.
Spread apricot preserves over top of mixture.
Put the remainder of mixture on top of apricot preserves.
Bake at 350\u00b0 for 30 minutes.
Carefully spread 1 cup of apricot preserves over crust (for easy spreading
Mix 1/4 cup apricot preserves, 1 1/2 tablespoon mustard,
Season 6lb pork butt roast pork with season salt, pepper, garlic powder, onion powder, paprika, and pork season grinder.
Spray 9 by 13 pan, place in pork, add about 1/4 cup water.
Bake at 350* for 2 hours.
Mix 1/2 cup apricot preserves with 1 tbsp low sodium soy sauce and 2 tbsp water. Baste pork and continue cooking 1/2 hour. Baste pork again cook remaining 1/2 hour.
Mix 2 tbsp apricot preserves with 1 tbsp water. Brush pork and serve.
Cream the butter, sugar, egg and vanilla.
Mix the salt, flour and coconut. Stir well. Reserve 3/4 cup for topping.
Spread remaining in greased 9 x 11-inch pan. Spread apricot preserves on coconut mixture. Sprinkle nuts over apricot preserves.
Put reserved dough on top. Bake at 350\u00b0 for 30 minutes. Cool slightly and cut in bars.
Mix the apricot preserves, wine, and ground ginger together
he almonds and half the apricot preserves over the batter.
Cover