Author: Marla Orenstein
This makes enough strawberry glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Author: Joy Cho
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
This Hanukkah doughnut recipe celebrates the miracle of the oil that lasted for eight days instead of one.
Author: Joan Nathan
While my mother-in-law's rugelach were filled with cinnamon-sugared nuts, mine also include a slick of jam, some currants and a handful of chopped chocolate.
Author: Dorie Greenspan
Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.
Author: Rachel Allen
The fruit-to-sugar ratio in this marmalade recipe makes it not too sweet and you can really taste the grapefruit.
Author: Chris Morocco
Editor's note: This recipe is from Michele Adams's and Gia Russo's book Wedding Showers: Ideas & Recipes for the Perfect Party. Tart, juicy raspberries are stacked between layers of rich chocolate cake...
Author: Michele Adams
Adding orange zest and salt to store-bought jam gives the filling an extra dimension of flavor without creating a lot of extra fuss.
Author: Chris Morocco
Aranygaluska, also called golden dumpling cake, butter puffs, and monkey bread, has been extolled by Jewish immigrants from Hungary for years.
Author: Joan Nathan
Author: Karen DeMasco
Looks like a perfectly innocent bowl of apricot preserves, burns like a bright and fruity pepper jelly.
Author: Rick Martinez
Author: Dorie Greenspan
How to Make a Chocolate Raspberry Panini
Author: Rochelle Palermo
Author: Nava Atlas
Author: Dorie Greenspan
This is a lightning-fast way to make scrumptious little cookie bites. You simply dab marmalade onto a tray full of vanilla wafers and then cloak each cookie in melted white chocolate. For a fittingly elegant...
Author: Lauren Chattman
Use any jam you like in these almond-oat bar cookies. They easily go gluten-free when made with certified gluten-free oats and baking powder.
Author: Elisabeth Prueitt