Author: Rick Rodgers
Beating the butter and sugar until light and fluffy is essential to this cake's moist, tender crumb.
Author: Melissa Hamilton
A perfect accompaniment to after dinner coffee - a crunchy and sweet Italian treat!
Author: Land O'Lakes
Author: Joan Nathan
Author: Molly McCarty
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
Author: Anya von Bremzen
Apricot preserves you make yourself, sandwiched in a chewy oat crust. A perfect afternoon snack.
Author: Emilia
Author: Mary Frances Heck
Author: Harriet Tupler
Author: Elana Amsterdam
Flouring the fruit in this Bundt cake recipe helps keep it suspended throughout the batter, and using a serrated knife guarantees you won't squash or shred the slices.
Author: Rick Martinez
Author: Alison Roman
If I didn't make these each year for Christmas, I think my husband would disown me.
Author: BUCHKO
Author: Elinor Klivens
Apricots and almonds have an affinity for each other, as you'll discover in this marriage of the stone fruit and a cool semifreddo dotted with crushed almond praline. This semifreddo (Italian for "half-cold")...
Author: Ruth Cousineau
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Sophie Dahl
Chia seeds thicken this summery kefir-based white chocolate pudding, while coconut-candied pecans add a welcome bit of crunch.
Author: Julie Smolyansky
Author: Tracey Seaman