Author: Michael Laiskonis
Author: Dave Lieberman
These cookies are pretty and delicious. They make excellent shower or party cookies.
Author: m-ann
Author: Noah Bernamoff
Unlike traditional fruitcakes, which are usually soaked in liquor and can be prepared weeks in advance, this version is best eaten within five days of baking.
Author: Gina Marie Miraglia Eriquez
Author: Andrew Friedman
Author: Mary Frances Heck
Author: Rick Rodgers
Author: Nadine Helen Conly
Author: Roberto Santibañez
Apricot filling on a pinwheel shaped pastry base. These are beautiful! You can make your own filling, or buy some preserves at the store.
Author: S. Millar
Here is my restyling of an everyday Ghanaian hot chile condiment. Right here is where hot pepper sauce dreams comes true.
Author: Zoe Adjonyoh
If I didn't make these each year for Christmas, I think my husband would disown me.
Author: BUCHKO
Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.
Author: Emilia
Author: Adeena Sussman
Author: Susan Spungen
Author: Joan Nathan
Author: Alison Roman
This tart with peaches, nectarines, apricots, and/or plums is a late-summer showstopper yet surprisingly simple to make. The crust and filling both come together in a food processor.
Author: Tara O'Brady
More elegant than jam but just as handy, this compote goes with almost everything.