Author: QuiltLady

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

CHOCOLATE COVERED CHERRY BROWNIE BOMBS yields 24

1 box of brownie mix and the ingredients it takes to make them or a batch of homemade
3/4 cup chocolate frosting
15 ounces almond bark
1 jar maraschino cherries (see note)

  • Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs.
  • Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting – you want a similar consistency to cake pops. You may need to add a little more, but you want to start out on the low side and add more as needed. You want a consistency that stays together easily, but isn’t too sticky to roll into balls.
  • Use about 1 1/2 of brownie frosting mixture and roll it into a ball, but then make a hole in the middle.
  • Add one cherry into the center and fold the brownie ball in over the cherry making sure to seal the cherry in.
 Place on a parchment lined baking sheet.
  • Once you have all your bombs made, pop them in the freezer for about 20 minutes.
  • Melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.

  • Remove the bombs from the freezer but keep them in the refrigerator.
  • Working with one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.

  • Place it on wax paper and wait for it to dry completely.
  • If you want to add sprinkles do so IMMEDIATELY as the almond bark will dry quickly.

BLACK BEAN CHICKEN

BLACK BEAN CHICKEN

1 can seasoned black beans, drained and rinsed
1 can Green Giant Mexican corn niblets, drained
1 cup chunky salsa
2 tablespoons butter
4 boneless, skinless chicken breasts
1 tablespoon KINDERS taco seasoning
1 cup shredded cheddar cheese

  • Coat chicken breasts all over with the taco seasoning.
  • Melt butter in large skillet over medium high heat.
  • Add chicken breasts, searing for one minute per side.
  • Reduce heat to low.
  • Add beans, corn and salsa.
  • Simmer 10-15 minutes until chicken is cooked through.
  • Sprinkle with cheese.
  • Cut chicken into slices and serve over rice or fritos.

CRANBERRY ORANGE BREAD

CRANBERRY ORANGE BREAD
Cranberry orange bread is a go to fall favorite for us with its FRESH cranberries and sweet orange glaze. It also makes a wonderful neighbor gift during holiday times.


3 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
2 cups sugar
Zest of 2 LARGE oranges
1 1/2 cups buttermilk
1 cup neutral oil
4 LARGE eggs, lightly beaten
2 tablespoons FRESH orange juice
1 teaspoon PURE vanilla extract (see notes)
2 cups FRESH cranberries, halved
½ cup chopped walnuts (Optional)

  • Preheat oven to 350°.
  • Spray two 9×5 loaf pans with cooking spray and set aside.
  • In a large bowl add sugar and orange zest, stirring well to combine.
  • Add flour, salt, and baking powder, stirring to combine.  Set aside.
  • In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  • Slowly add the wet ingredients to the dry ingredients, stirring just until combined.
  • Fold in the halved cranberries and walnuts if using.
  • Pour batter into prepared pans.

 

  • For regular sized loaf pans, bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan. Let cool completely on wire rack.
  • For mini loaves, bake for 35 to 45 minutes. Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife.
  • For muffins, bake for 15 to 20 minutes. Cool 10 minutes before removing from pan. Let cool completely on wire rack.

GLAZE
1 1/2 cups powdered sugar
2 tablespoons FRESH orange juice
1 1/2 teaspoons orange zest
Powdered sugar, for dusting (Optional)

  • In a small bowl, combine powdered sugar, orange juice, and orange zest.
  • Whisk until smooth.
  • Drizzle the glaze over the bread.
  • Dust with the powdered sugar if desired.

NOTES:

  • If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking. 
  • I make my own vanilla so often have great complimentary flavors. This batch was made with a coconut pineapple vanilla.

STORING – Wrap in plastic wrap and store 2-3 days at room temperature.

FREEZING – This cranberry bread freezes beautifully.  Cool completely, Wrap well in plastic and ziploc bag.  Freeze for up to 3 months.  Thaw at room temperature.

HAPPY HOMEMAKER MONDAY week 44 of 2022 with MENU PLANS AND RECIPE LINKS

Doing Happy Homemaker Monday, EVERY MONDAY, loyally for all these years and so extensively helps keep me on track of my daily life as it summarizes the past week and lays out a fairly concise plan for the current week.

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Good morning sweet friends. I’m not sure how, but it’s Monday again and I have NO idea where  last week went. I was productive, but somehow the week still passed by too quickly! 😀

We have a storm moving in today and the temperatures are supposed to drop significantly later today and have significant rain. The rest of the week will have highs in the 40’s and 50’s with lows in the 30’s and even more rain.

I will be SOOOOOOOO happy when the elections are over and all the horrible campaign ads stop airing!

Just realizing that this year is almost over.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ve washed and changed out the bedding for winter. Other than that I just need to vacuum and empty the dishwasher.
  • GROCERIES & ERRANDS I have a hair appointment in town later in the week so will do the few errands around that. Fortunately it is a VERY short list as I continue to clean out the freezer and pantry.
  • PAPERWORK, PHONE CALLS & PROJECTS I’ve started sorting through kitchen items and Christmas boxes making piles for donation, garage sale and keeping.
  • RECIPE RESEARCH & MENU PLANNING I’ve finished the November menu, but need some inspiration for December.

WHAT’S ON THE DVR/TV
  • NETFLIX NCIS reruns
  • AMAZON PRIME STARGATE ATLANTIS reruns and HOW I MET YOUR MOTHER reruns
  • CABLE COOKING SHOWS The Big Bake, Halloween Baking, Halloween Cookies, Guy’s Game Night, Girl Meets Farm and the Holiday ones start later this week COMEDIES Young Sheldon, Ghosts, So Help me Todd (not sure about this one yet) POLICE/DRAMAS NCIS series – regular, LA and Hawaii, Chicago series – Med, Fire and PD, Blue Bloods, FBI series – regular, Most Wanted and International, Law & Order series – regular and SVU, Rookie, The Resident, New Amsterdam, The Good Doctor  SYFY/FANTASY – Quantum Leap, La Brea, The Walking Dead REALITY – Amazing Race

I did something last week I haven’t done in a LONG time. I QUIT a book. I tried to hang in with it, but after 3 chapters I said no more! The writing and dialog were so bad…which really bothered me because I had read this author many times before 🙁

Tonight I’ll start Something from Tiffany’s by Melissa Hill
10/31 MONDAY
11/1 TUESDAY
11/2 WEDNESDAY
11/3 THURSDAY
11/4 FRIDAY
11/5 SATURDAY
11/6 SUNDAY
DINNER
 HAM STEAKS with CORN on the COB
 OUT with FRIENDS for TACOS at a FAVORITE TAVERN
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
 BLACK BEAN CHICKEN with FRITOS
 APPLE BALSAMIC CHICKEN and RISOTTO CARBONARA
 PORK CHOPS and APPLE SCALLOPED POTATOES
 RED PEPPER CHICKEN and RICE PILAF
DESSERT
 
BAKED OATMEAL CUPS
11/7 MONDAY 11/8 TUESDAY 11/9 WEDNESDAY 11/10 THURSDAY 11/11 FRIDAY 11/12 SATURDAY 11/13 SUNDAY
DINNER CHICKEN & CHEESE QUESADILLA PIE TUSCAN CHICKEN PASTA CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN COOKING DINNER  FOR EAGLES BUFFALO CHICKEN LOADED BAKED POTATO CASSEROLE, BROCCOLI SLAW and SALAMI RAILROAD SANDWICHES GIARDINEIRA BRUSCHETTA
DESSERT CARMELITAS SNICKERS BAR BROWNIES

We have been getting quit a nice selection of song birds and our hummingbirds are year round here.

We have a new batch of kittens from the same stray. She just brought them out of hiding yesterday. The upside is that we haven’t had any mice since they have been here. There are 4 again. Boots seems to be handling motherhood well, but we haven’t seen Sunny (dad from the last batch of kittens) in a few months now.

SAVORY NOODLE KUGEL

Noodle kugel is a traditional Jewish holiday dish that is USUALLY served sweet. BUT, I needed a side dish and wanted something more flavorful and less than boring the mashed potatoes or rice. I just love the tender goodness of a warm kugel so decided to try making it into a savory side dish. Potato kugel is the traditional savory route, but the noodles really oomph it up a notch with my family.

SAVORY NOODLE KUGEL

4 tablespoons unsalted butter, melted, divided, plus more for the pan
8 ounces cooked al dente egg noodles, rinsed and cooled
FRESH ground sea salt and trim-color pepper
1/2 teaspoon sweet paprika
2 LARGE eggs, lightly beaten
1 cup sour cream
1/2 cup SMALL curd cottage cheese
3 tablespoons finely chopped chives
1 cup baby Swiss or Gruyère cheese, grated, divided
1/2 cup plain Panko breadcrumbs

  • Heat the oven to 350°.
  • Butter 9×9 or 1½-quart casserole dish.
  • In a medium bowl, toss the noodles with 3 tablespoons of the butter; season with paprika, salt and pepper.
  • In another medium bowl, whisk the eggs, sour cream, cottage cheese, chives, and ½ cup of the Gruyère to combine.
  • Add to the noodles and fold to combine; lightly seasoning to taste with salt and pepper as needed.
  • In a small bowl, mix the breadcrumbs and the remaining 1 tablespoon of the butter; season to taste with additional salt and pepper.
  • Arrange noodles into the prepared pan.
  • Sprinkle the remaining cheese over the noodles.
  • Top with the breadcrumbs.
  • Bake for 30 to 40 minutes, until the edges are bubbling, the crumbs are browned, and the center is completely set. If it begins to brown and crisp too much add a loose layer of foil until the last 10-15 minutes.

STRAWBERRY COBBLER BARS – SQUARES

STRAWBERRY COBBLER BARS – SQUARES 18-20 pieces adapted from REE

FILLING
3 cups chopped FRESH strawberries
1/4 cup sugar 
1 tablespoon cornstarch 
1 SMALL lime, zested and juiced
1 tablespoon Malibu rum

  • Preheat the oven to 375°.
  • Add the strawberries, sugar, cornstarch, rum, lime zest and lime juice to a mixing bowl.
  • Toss to combine and set aside.

CRUST & CRUMBLE
2 1/2 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) salted butter, cubed and chilled, plus more for the pan
1 cup PACKED brown sugar 
1 tablespoon baking powder 
1/2 cup heavy cream 
1/2 cup FINELY chopped walnuts (optional)
2 tablespoons turbinado sugar 

  • In a food processor, combine the flour, butter, brown sugar and baking powder.
  • Pulse until a loose crumb forms; continue to pulse as you add the cream.
  • Grease a 9-X13 baking dish with butter.
  • Spread two-thirds of the flour mixture onto the prepared pan and press flat.
  • Top with the strawberry mixture, spreading it into an even layer.
  • Sprinkle the remaining flour mixture by dollops, followed by the turbinado sugar.
  • Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes.
  • Remove and allow to cool before icing.

ICING
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh lime juice 

  • Whisk together the powdered sugar and lime juice until smooth.
  • Cut the cobbler into small squares and drizzle with the icing.
  • Add to a platter and serve.

NOTE: Other flavor do work like cherries, peaches, blueberries and even raisins elieve it or not, but strawberry is the best we’ve tried. If using blueberries be sure to use the small WILD ones. If trying the raisins, substitute 1/2 cup of the fruit for figs and/or chopped walnuts.

GREEN BEAN RADISH SALAD

This makes a PERFECT side dish and is also perfect for any BBQ, picnic, church social or potluck.

GREEN BEAN RADISH SALAD

2 pounds green beans, trimmed to 1 1/2 inch lengths
1 + 1 1/2 tablespoons salt
1 shallot, minced
1 tablespoon Dijon mustard (optional)
1 teaspoon grated zest juice of 1 LARGE lemon
2 tablespoons champagne vinegar
1 LARGE garlic clove, minced
8 regular radishes, thinly sliced (or 1 LARGE watermelon radish, halved & sliced)
1/4 cup avocado oil
3 tablespoons FRESH minced dill or thyme
1/2 cup sliced almonds, toasted
FRESH ground sea salt and black pepper

  • Bring 4 quarts of water and 1 tablespoon of salt to a boil.
  • Add ice and COLD water halfway to a LARGE mixing bowl.
  • Add green beans to boiling water, cooking 5-6 minutes to tender crisp.
  • Drain immediately and place beans in water bath to cool.
  • Drain completely and spin dry or use a towel to dry.
  • Whisk together the lemon juice, lemon zest, mustard and shallot until well blended.
  • SLOWLY whisk in oil until incorporated.
  • Toss radishes, green beans and dill or thyme together with vinaigrette.
  • Chill 2 hours before serving.
  • Toss with almonds and season to taste with FRESH ground sea salt and black pepper just before serving.

CREAMY WHITE BEANS

CREAMY WHITE BEANS
BEANS
12 ounces dried white beans
1 medium onion, LARGE diced
5-6 cloves garlic, FINELY minced
1 sprig thyme
1 calabrian chile
2 cups baby spinach

  • Rinse the beans.
  • Add beans to a large pot and cover with 2 inches of water.
  • Add onions, garlic, thyme and chile.
  • Bring to a SLOW boil.
  • Reduce to a simmer on medium-low.
  • Simmer 50-60 minutes until beans are tender.
  • Stir in spinach and season to taste.

SPICY HERB OIL
1/2 cup avocado oil
1 tablespoon FRESH minced thyme leaves
4 cloves garlic, FINELY minced
1/2 teaspoon red pepper flakes
1 teaspoon fennel seeds

  • Heat oil in a small sauce pan over medium-low heat.
  • Add thyme, garlic, red pepper flakes and fennel seeds.
  • Cook until the garlic is golden and herbs are fragrant.
  • Set aside.

ASSEMBLY

  • Puree about 2 cups of the bean mixture in a blender until smooth.
  • Stir puree back into the beans.
  • Transfer the beans to serving bowl.
  • Pour spicy herb oil over top and serve with crusty bread.

HAPPY HOMEMAKER MONDAY with MENU LINKS & PLANS week 43 of 2022

Doing Happy Homemaker Monday, EVERY MONDAY, loyally for all these years and so extensively helps keep me on track of my daily life as it summarizes the past week and lays out a fairly concise plan for the current week.

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Good morning dear ladies. Welcome to my little corner of blogland. As we get this new week, the last week of October going and the holidays are on the radar, I’m really getting excited this year. I’m not sure why I’m so excited, but I am and I’m really looking forward to the decorating mostly. I just love the cozy feel of candle light, Christmas tree lights…

The Fall/Winter weather is here… Layering, flannel, cozy, socks and sweaters… 😀

We went from highs in the 70’s to the 40’s literally in just a few hours! Hubby was prepping the garden beds for winter when the first BIG storm of the year blew in. We had it all – wind, hard sideways rain, hail… ALL AT ONCE!

I’m trying a small cup of coffee and some oatmeal this morning.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Had to turn the heat on so I’ve been doing a deep clean getting ready for the holiday season.
  • GROCERIES & ERRANDS I’ve inventoried the freezer and pantry so have very few things to pick up, but will head into town on Friday for those few things. I started a separate tote with the ingredients I’ll need for the 2 Eagles dinners I’ll be preparing as well as the ingredients I’ll need for the raffle basket and appetizer I’m putting together for a Scholarship Fund event.
  • PAPERWORK, PHONE CALLS & PROJECTS I’ll be working on some things today and tomorrow in organizing and sorting some things.
  • RECIPE RESEARCH & MENU PLANNING I promised hubby we’d end October on an easy note while I’ve been deep cleaning so will readdress this category next month.

WHAT’S ON THE DVR/TV
  • NETFLIX – We started watching “THE WATCHER” based on the true story of 657 Boulevard and are 3 episodes in and we are in season 14 of NCIS.
  • CABLE – There are a few shows that I’ve already written off for the season and am happy about that and then I added a couple more this past week. I still have my favorite though. I’m getting the DVR caught up. COOKING SHOWS – Halloween Wars, The Big Bake, Halloween Baking, Halloween Cookies, Guy’s Game Night, Bobby’s Triple Threat COMEDIES Young Sheldon, Ghosts, So Help me Todd (not sure about this one yet) POLICE/DRAMAS NCIS series – regular, LA and Hawaii, Chicago series – Med, Fire and PD, Blue Bloods, FBI series – regular, Most Wanted and International, Law & Order series – regular and SVU, Rookie, The Resident, New Amsterdam, The Good Doctor  SYFY/FANTASY – Quantum Leap, La Brea, The Walking Dead REALITY – Amazing Race

I should finish Adrift tonight and need to choose a new book for tomorrow.

Last year we had so much rain that the water stood on the plastic creating a real mess, so this year he mounded the dirt to prevent that. I commented on how it looked he’d buried a body. Yesterday, trying to be cute, he added this cute little headstone.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 HOT DOGS, MAC & CHEESE
 BABY BACK RIBS & BEANS
 CHILI & CORN BREAD
HAMBURGER STEAK, CORN on the COB
 STEAK & BAKED POTATO
 HAM STEAKS & TATER TOTS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
DESSERT
 
SWEET LIME HATCH CHILE CHEESECAKE

BANANA FRENCH TOAST ROLL UPS

BANANA FRENCH TOAST ROLL UPS Serves 4-5

Deliciously sweet for breakfast or brunch. Crispy on the outside, sweet and creamy on the inside.

10 slices sandwich bread
3 bananas sliced in half and then sliced thinly
3-4 tablespoons butter
1 tablespoon brown sugar
2 LARGE eggs
3 tablespoons milk
1 teaspoon PURE vanilla
1/4 cup sugar
1 teaspoon QUALITY cinnamon
powdered sugar
PURE maple syrup

  • Heat a non-stick pan over medium heat and melt 1-2 tablespoons of the butter.
  • Add sliced banana and brown sugar, sautéing until golden and mushy.

  • In a bowl combine remaining sugar with cinnamon and set aside.
  • In another bowl beat eggs with the milk and vanilla. Set aside.

  • Remove the bread crust, and flatten the slices with a rolling pin or a glass.
  • Spread 1-2 tablespoons of the banana mixture along one edge of the bread.
  • Brush the other side with the prepared egg wash.
  • 
Gently, but tightly roll up the bread around the banana mixture and seal to make a roll. Continue with the remaining bread.

  • Melt another tablespoon of butter in a pan.
  • Coat the banana rolls in the egg mixture and place seam side down, cooking 3-4 at a time, turning a quarter of turn each time until all sides are cooked and browned nicely.
  • Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
  • Roll cooked roll ups in the cinnamon sugar mixture or dust with powdered sugar immediately.
  • Serve warm with PURE maple syrup if desired.


PORK & SCALLOPED POTATO STEW

While Mary touts this as a one pan recipe I don’t mind the extra dishes to make any recipe easier. Yields 6 to 8 servings

PORK & SCALLOPED POTATO STEW adapted from Mary Berg

STEW
1 1/2 – 2 pounds (700 grams) trimmed pork shoulder or tenderloin, cut into bite sized pieces
FRESH ground sea salt and black pepper, to taste
1/4 cup WONDRA flouor
4 tablespoons butter
1 red onion, peeled & cut into wedges
2 LARGE carrots cut diagonally into large rustic pieces
1 leek, cut into 1 inch slices
4-5 cloves, minced
1 cup (250 milliliters) dry cider (alcoholic – non alcoholic – your choice)
1 cup (250 milliliters) homemade chicken stock
2 sprigs FRESH thyme leaves
1 FIRM sweet apple
Juice of 1 LARGE lemon
2 cups baby spinach leaves

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter with 2 tablespoons flour and toss to coat.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer pork pieces to a plate.
  • Add the butter to the pan along with the onions, carrots and leeks, cooking 5-8 minutes JUST until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute.
  • Add the pork and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock and thyme.
  • Bring to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Meanwhile, peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup (85 milliliters) half and half
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon FINELY chopped thyme, plus more for serving
2 medium (about 550 grams/1 1/4 pounds) sweet potatoes, sliced 1/4-inch thick
2 medium (about 400 grams/3/4 pound) yellow potatoes, sliced 1/4-inch thick
1 SMALL red onion, thinly sliced rounds
Sour cream, for serving

  • Whisk together the cream with salt, pepper, a pinch of nutmeg and thyme.
  • Preheat the oven to 400°.
  • Stir in the apples and greens.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of red onion here and there.
  • Brush the topping with the cream mixture and transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving with sour cream and a sprinkling of thyme.

FRUIT CRUMBLE BARS

FRUIT CRUMBLE BARS adapted from Mary Berg

Yield: 9 + servings

These are a quick and easy recipe for crumb bars made with a buttery coconut crumble topping and sweet fruit filling. It’s a perfect!

2 cups (270 grams) flour
1/2 cup (60 grams) rolled (old fashioned) oats
1/4 cup (25 grams) unsweetened desiccated coconut
1/2 cup (100 grams) packed brown sugar
3/4 teaspoon (3 grams) kosher salt
1/2 cup (250 milliliters) coconut oil, melted
1/4 cup butter, melted
1 1/2 teaspoons (2 1/2 milliliters) PURE vanilla extract
1 cup (370 grams) cherry jam or flavor of choice – see note

  • Preheat to 350°.
  • Adjust oven rack to the lower third of the oven.
  • Lightly grease a 9 inch square baking pan with nonstick cooking spray.
  • Line the bottom and sides with parchment paper.
  • Mix together the flour, oats, coconut, brown sugar and salt to combine.
  • Pour the melted coconut oil, melted butter, and vanilla extract over the oat mixture, mixing with a hand mixer JUST until combined.
  • Press two thirds of the dough into the bottom of your prepared baking pan.
  • Spread an even layer of jam over the oat layer.
  • Squeeze and crumble the remaining dough EVENLY into small crumble pieces over top the jam.
  • Bake 30-35 minutes until golden brown and the jam is bubbling.
  • Allow the bars to cool COMPLETELY before lifting out of the pan and cutting into squares.

NOTE:

  • Strawberry, apricot, peach, , blueberry, blackberry, raspberry or even apricot pineapple preserves all work really well.
  • You can also substitute cherry pie filling in a pinch. If you do, try to get more fruit and less glaze.