Combine first 5 ingredients to a crumb consistency.
Put 2/3 of crumbly mixture into a 9 x 13-inch baking dish (which has been sprayed with Pam).
Pat the mixture evenly over bottom of dish. Cover and spread evenly with apricot jam.
Cover with remaining crumbs.
Bake at 350\u00b0 for 30 minutes.
Cool and cut into bars.
Cream room temperature butter with sugar until fluffy.
Blend in the one egg yolk.
Mix in 2 cups of flour , and the nuts .
Divide dough in two parts.
Spread or press 1 part in a greased 9 x 13 pan.
Cover with the apricot jam.
Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
Bake in a 350F oven about 40 minutes or until golden.
Cool and cut into squares.
nch pie pan.
Heat apricot jam, brown sugar, and heavy cream
inutes per side.
Combine apricot jam, Italian-style salad dressing, and
an.
Cover batter with jam.
Beat egg whites until
Preheat the oven to 350\u00b0F Lightly grease a baking dish.
Salt and pepper the chicken. Put them in the baking dish and bake for 20-25 minutes or until cooked through.
In a saucepan, mix the apricot jam and soy sauce. Bring the mix to a boil and then lower the heat. Simmer for 5 minutes. If you want a thicker sauce, let it simmer for longer.
Pour the mix over the cooked chicken. Sprinkle with sesame seeds and garnish with sliced scallions.
Preheat oven to 180\u00b0C
Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180\u00b0C or until golden brown.
Whilst still warm, glaze the slice with melted apricot jam.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
ith remaining sugar.
Combine apricot jam with 1 tbsp water in
ottom.
Meanwhile, for the apricot filling, place all ingredients and
he center.
Add the apricot mixture and stir with a
ith a spatula. Arrange the apricot halves around the circumference of
Pat rolls out flat in a greased 9 x 13-inch dish.
Spread with jam.
Bake at 425\u00b0F.
for 15 minutes.
While baking, mix sour cream, sugar, egg, and vanilla.
Remove rolls and jam from oven.
Reduce heat to 325\u00b0F.
Spread sour cream/egg mixture over jam.
Bake 5 to 6 minutes longer.
ool.
Finely chop the apricot halves and puree them through
Set oven to 325 degrees.
Place the ham in a shallow roasting pan.
In a bowl mix together honey, thawed concentrate, soy sauce, apricot jam, nutmeg and cloves; set aside.
Bake the ham uncovered for 30 minutes, then remove from oven and pour the glaze over the ham.
Cover loosley with foil.
Return to oven and continue to bake until the ham is cooked through (about 1 to 1-1/2 hours more) basting occasionally with glaze.
Slice ham and drizzle slices with glaze.
mooth the top. Press the apricot halves into the top of
eave to cool. Bring the apricot jam to a boil then remove
Slice angel food cake crossways into three parts.
Spread layers with apricot jam and stack.
Cover entire cake with Cool Whip.
Garnish top of cake with peach slices.
Chill until ready to serve.
Stir vegetables, meatballs, apricot jam, salad dressing, and soy sauce together in a skillet over medium heat. Cover the skillet and cook the mixture until the vegetables and meatballs are heated through completely, 15 to 20 minutes. Serve over rice.
ows over pudding mixture. Mix jam and water; brush over fruit