This simple, yet sinfully delicious "comfort food" was a childhood favorite of the company's founder, Mark Wieser. His mother always made fresh peach preserves from the family orchard and often served this dessert, which the family enjoyed with coffee after dinner.

12 ounces of homemade white bread, cut into 1-inch cubes
2 (10.9-ounce) jars Fischer & Wieser's Old Fashioned Peach Preserves
1-1/2 cups Mexican Crema Fresca

Preheat oven to 350 degrees. Spread the bread cubes out in a single layer on a baking sheet. Bake the cubes for 10 minutes, or until slightly dried. While cubes are baking, empty the preserves into a 2-quart saucepan. Cook over medium heat just until the preserves have melted, about 5 minutes; set aside. Remove pan from oven and transfer the bread cubes to a 9" x 13" baking dish. Pour the hot preserves over the bread cubes, distributing well over all of the bread. Stir to coat bread well. Set aside until preserves have cooled to room temperature. Pour the Crema Fresca over the top of the bread cubes and serve, spooning the dessert into individual bowls. Serves 8 to 10.

1 Cup butter
1 Cup sugar
1 egg
3 1/3 Cups flour
1 tsp. baking powder
10 oz. Fischer & Wieser’s Amaretto Peach Pecan Preserves

In a small bowl blend flour and baking powder, set aside. Beat butter and sugar with blender ( low to medium speed) until creamy. Stir in egg. Add flour mixture and blend by hand. Batter should be crumbly. Pour half of batter in bottom of lightly greased 9” cake pan. Pat down. Spread Amaretto Peach Pecan Preserves over the layer of batter. Pour remaining batter on top of preserves. Do not pat down. Bake at 425º until lightly browned, approximately 20 minutes. Sprinkle with powdered sugar to decorate.
*Any flavor of Fischer & Wieser’s jams, jellies, or preserves can be substituted

16 oz. cream cheese, softened
2 large eggs
3/4 Cup sugar
1 tsp. vanilla
3/4 Cup Fischer & Wieser’s Brazos Blackberry Jam
Hot shortbread base

Shortbread base:
3/4 Cup unsalted butter
2 Cups all-purpose flour
1/2 cup packed light brown sugar
1/2 tsp. salt

Preheat oven to 350º. Cut butter into ½ -inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13x9x2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.

In a bowl whisk cream cheese until smooth and whisk in eggs, sugar, and vanilla. Evenly spread Brazos Blackberry Jam over hot shortbread and pour cream cheese mixture over it. Bake in middle of oven until slightly puffed, about 30 minutes. Cool completely in pan and cut into 24 bars. Keep bar cookies covered and chill for 3 days.

2 Cups all-purpose flour, or cake flour (not self-rising)
1 Tbsp. baking powder
1 tsp. salt
4 Tbsp. cold unsalted butter, cut into cubes
3/4 to 1Cup buttermilk
1 10 oz. jar of Fischer & Wieser’s Cinnamon-Orange Tomato Preserves

Preheat oven to 500º. In a small, combine flour, baking powder, and salt. With a pastry cutter or two knives, cut butter into the flour mixture until it resembles coarse meal. Pour in buttermilk, and gently mix until just combined. White a rolling pin. Gently roll batter into a large circle. Spread Cinnamon-Orange Tomato over the flattened biscuit mixture. Gently roll up the mixture. Cut biscuits rolls one inch thick. Place biscuit rolls on a greased cookie sheet. Bake until golden brown, 8-10 minutes. Serve warm.

One bite and you'll be addicted to these tasty little morsels. Perfect for those times when you want a nice light dessert that can be made ahead of time. And they are so very "tote-able", making them a perfect take-along dessert.

Pastry

1-3/4 cups solid shortening
3/4 cup beer
1/4 cup powdered sugar
3-1/2 cups all-purpose flour, or more as needed
Melted unsalted butter
Powdered sugar in shaker container

Filling

2 large unpeeled sweet potatoes (about 1-3/4 to 2 pounds total)
18 ounces Fischer & Wieser Old Fashioned Peach Preserves
Vanilla Ice Cream

Preheat oven to 325 degrees. Using electric mixer, beat the shortening at medium speed until soft and fluffy, about 5 minutes. Add the beer. Begin beating at the lowest speed, then increase speed to medium as the beer is incorporated. Beat to blend well. Add the powdered sugar and one-third of the flour, beat well. Continue to add flour, scraping down the side of the bowl after each addition until the dough is cohesive and not sticky. Separate the dough into balls about 1-1/2 inches in diameter. Set aside.

To make the filling, pierce the unpeeled sweet potatoes in two or three places. Microwave for 12 minutes, or until very soft. Set aside just until they are cool enough to handle. Using your fingers, peel off and discard the skins and place the sweet potatoes in a bowl. Mash the potatoes until smooth, then quickly stir in the peach preserves, blending well.

To assemble the empanadas, roll out each dough ball into a 5-inch circle, then cut out rounds using a 3-inch cutter. Place about 1-1/2 teaspoons of the filling in the center of each dough circle and fold the dough over the filling, creating a half-moon shape. Using the tines of a fork, press along the edge of the pastry to seal it. Turn the pastry over and repeat with the edge on the opposite side. Brush the tops of the pastries with melted butter. Place the completed pastries on baking sheets lined with parchment paper. Bake in preheated oven for 25 minutes, or until lightly browned. Cool on wire racks and dust the pastries heavily with powdered sugar. Serve warm or at room temperature with scoops of vanilla ice cream. Makes about 50 pieces.

1 (9-inch) prepared unbaked pie crust
1-1/2 cups pecan pieces
4 large eggs, beaten until frothy
1 cup Fischer & Wieser's Charred Pineapple & Bourbon Sauce
1/4 cup melted unsalted butter
1 tablespoon all-purpose flour
1/2 cup sugar
1/2 cup tightly packed light brown sugar
1/8 teaspoon salt
2 teaspoons vanilla extract
Additional Charred Pineapple & Bourbon Sauce for glazing

Preheat oven to 375 degrees. Scatter pecan pieces in bottom of prepared pie crust. Place beaten eggs in a large mixing bowl; whisk in the sugars until well blended. Whisk in Charred Pineapple & Bourbon Sauce. Whisk the melted butter and flour together until smooth; add to egg mixture along with salt and vanilla. Pour over pecans and bake for 45 minutes to 1 hour. Remove pie from oven and let cool for 20 minutes. Brush top of pie with additional Charred Pineapple & Bourbon Sauce before slicing. Makes one (9-inch) pie.

What a surprise for your taste buds when you bite into these decidedly different little tarts. Savory, sweet and just the right touch of heat!

24 pre-baked 3-inch tart shells
16 ounces cream cheese, softened and cut into 1-inch cubes
1 cup mascarpone cheese
2 teaspoons minced garlic
4 green onions, chopped, including green tops
1-1/2 teaspoons minced fresh rosemary
1 teaspoon sea salt
Fischer & Wieser’s The Original Roasted Raspberry Chipotle Sauce®

Preheat oven to 250 degrees. Place the tart shells on a baking sheet and gently re-heat them in preheated oven. While shells are heating, make the tart filling. Combine all remaining ingredients, except Roasted Raspberry Chipotle Sauce, in food processor fitted with steel blade. Process until smooth. Turn out into a bowl and set aside. Remove the tart shells from oven and place approximately two tablespoons of the cheese mixture in each tart shell, spreading evenly. Pour about 2 tablespoons of the Roasted Raspberry Chipotle Sauce over the cheese. Serve warm.

This dish proves the old adage that simplicity often produces the most delicious results in the kitchen. Nothing could be easier, or provide a more rewarding taste experience than this quick dessert using Four Star Provisions totally sinfully wonderful Strawberry Lavender Jam.

1 jar Four Star Provisions Strawberry Lavender Jam
8 medium scoops rich vanilla ice cream
Mint sprigs as garnish

Turn the Strawberry Lavender Jam out into a small saucepan. Place the pan on medium heat and soften the jam just until it is pourable. (Leave a few small chunks!) Place 2 scoops of ice cream in each of four dessert bowls. Spoon a liberal portion of the softened jam over each serving. Garnish with mint sprigs and dig in! Serves 4.

For those times when you really want something ooey-gooey sweet and decadently calorie-laden, but a hot dessert simply will not do, try this frosty cool and delicious treat.

1 frozen 16-ounce pound cake, purchased from grocer's frozen dessert case, thawed
1-1/2 pints (3 cups) rich butter pecan ice cream
3 tablespoons Amaretto liqueur
2 fresh peaches, about 18 ounces total, peeled and thinly sliced
Fischer & Wieser's Fredericksburg Peach Dessert Sauce
Mint sprigs as garnish

Using a serrated bread knife, slice the pound cake into three equal slices lengthwise. Separate the pieces and set the bottom slice on a 12-inch square piece of parchment paper; set aside. Combine the ice cream and Amaretto in work bowl of food processor fitted with steel blade. Process quickly to blend well. Working quickly with a metal cake frosting spatula, spread half of the ice cream on the bottom cake slice, taking care to spread it evenly and all the way to the edges of the cake. Lay half of the sliced peaches over the ice cream in a single layer. Place the middle cake slice on top of the ice cream/peaches and repeat with the remaining half of the ice cream and peaches. Place the top layer of cake over the second layer of ice cream and peaches. Using the spatula, straighten all edges, scraping off any overlapping ice cream and filling in any gaps with ice cream. Place the cake in the freezer and freeze until ice cream is very firm, about 4 hours. When ready to serve, slice the cake into 1-1/2-inch thick slices. Lay the slices flat on serving plates and drizzle desired portion of Fredericksburg peach Dessert Sauce over the cake. Garnish with mint sprigs at serve at once. Serves 8 to 10.

Try this easy dessert for a real quick sensory delight made Fischer & Wieser's newest sauce, Blueberry Chipotle. Guaranteed to perk up your taste buds and cause a stir at the dinner table!

1-1/3 cups Fischer & Wieser's Blueberry Chipotle Sauce
2 cups Half and Half cream
3 eggs
10 ounces day-old French bread, torn into 1/2-inch pieces
2/3 cup chopped pecans
6 ounces cream cheese, cut into 1/2-inch cubes
Vanilla ice cream

Preheat oven to 350 degrees. Butter bottom and side of 13" x 9" baking dish; set aside. Combine the Blueberry Chipotle Sauce and half and half in a heavy 2-quart saucepan over medium heat. Cook, whisking, until the sauce is completely blended with the half and half. Set aside to cool.

Beat the eggs in electric mixer until they are frothy and lightened in color, about 4 minutes. Add the cooled blueberry chipotle mixture. Beat until well blended, about one minute.

In a medium-sized bowl combine bread pieces, pecans and cream cheese. Stir vigorously to blend ingredients. Add the egg/blueberry chipotle mixture, stirring to mix thoroughly and break up the cream cheese and bread pieces slightly. Turn the pudding out into prepared baking dish, spreading evenly. Bake in preheated oven for 45-50 minutes, or until pudding is golden brown and springs back when pressed with finger. Serve warm, topped with a hefty scoop of vanilla ice cream. Serves 10 to 12.

This is the perfect answer to your holiday dessert dilemmas. Quick and easy, but delicious - and no one will ever know you didn't make it totally from scratch.

1 unbaked 9-inch prepared pie crust
1-1/2 cups hot mashed sweet potato (1 large sweet potato, about 1 pound)
2 tablespoons melted unsalted butter
2 eggs, beaten
1 cup Four Star Provisions Harvest Apple Cider Glaze
1/2 cup light brown sugar
1 cup chopped pecans
1/2 cup evaporated milk
1 medium Granny Smith Apple, (about 8 ounces), peeled, cored and sliced thin

Preheat oven to 375 degrees. Place oven rack in middle position. Place the mashed sweet potatoes in a medium-sized bowl. Whisk in the melted butter, beaten eggs, Harvest Apple Cider Glaze and evaporated milk, blending thoroughly. Now whisk in the brown sugar, making sure there are no lumps and the batter is smooth; set aside. Scatter the apple slices and pecans over the bottom of the pie pastry. Pour the sweet potato mixture over the apples. Place pie pan on a baking sheet to prevent spill-overs from dripping onto the oven. Bake the pie in preheated oven for about 50 minutes, or until a knife inserted in center of pie comes out clean and crust is browned. Cool on wire rack before slicing. Makes one 9-inch pie.

What a surprise for your taste buds when you bite into these decidedly different little tarts. Savory, sweet and just the right touch of heat!

24 pre-baked 3-inch tart shells
16 ounces cream cheese, softened and cut into 1-inch cubes
1 cup mascarpone cheese
2 teaspoons minced garlic
4 green onions, chopped, including green tops
1-1/2 teaspoons minced fresh rosemary
1 teaspoon sea salt
Fischer & Wieser's Original Roasted Raspberry Chipotle Sauce

Preheat oven to 250 degrees. Place the tart shells on a baking sheet and gently re-heat them in preheated oven. While shells are heating, make the tart filling. Combine all remaining ingredients, except Roasted Raspberry Chipotle Sauce, in food processor fitted with steel blade. Process until smooth. Turn out into a bowl and set aside. Remove the tart shells from oven and place approximately two tablespoons of the cheese mixture in each tart shell, spreading evenly. Pour about 2 tablespoons of the Roasted Raspberry Chipotle Sauce over the cheese. Serve warm. Makes 24 tarts.

Everybody loves dessert, but sometimes after a heavy dinner, you just want a little something sweet to finish off the evening and not your level of comfort! This delicious little treat is just what you need for those occasions. It's got a little sweet and a little heat - perfect with a cup of robust coffee.

4 large scoops of Bluebell Homemade Vanilla Ice Cream
Fischer & Wieser's Original Roasted Raspberry Chipotle Sauce
Mint sprigs as garnish

Place a scoop of ice cream in each small serving dish. Drizzle desired amount of Roasted Raspberry Chipotle Sauce on top and garnish each serving with a mint sprig. Savor. Serves four.

For a real breakfast treat that's a snap to make, try this yummy spiced pudding for your next Sunday breakfast. Serve with soft scrambled eggs and fresh cantaloupe. The combination of really exciting tastes will start off your day with a big grin!

1 (10.9-ounce) jar Fischer & Wieser’s Cinnamon-Orange Tomato Preserves
2 cups half and half
3 eggs, at room temperature
8 ounces French bread, torn into 1-inch pieces
8 peppered bacon slices, cooked until crisp, well drained, then chopped into small bits
3 green onions, chopped fine, including green tops
1-1/2 cups (6 ounces) shredded smoked Gouda cheese

Preheat oven to 350 degrees. Butter bottom and sides of a 13" x 9" baking dish; set aside. Combine preserves and half and half in a heavy 2-quart saucepan over medium heat. Cook, stirring often, until preserves are completely melted. Set aside to cool.

Beat the eggs in electric mixer until they are frothy and lightened in color, about four minutes. Add the cooled preserve mixture. Beat until well blended, about one minute.

In a medium-sized bowl, combine bread pieces, bacon, green onions and cheese. Toss to blend ingredients. Add the egg/preserve mixture, stirring to mix thoroughly and break up the bread pieces slightly. Turn the pudding out into prepared baking dish, spreading evenly. Bake in preheated oven for 45-50 minutes, or until pudding is golden brown and springs back when pressed with finger. Serve warm. Serves ten to twelve.

These delicious little one bite sweet treats are as addictive as potato chips. And you know the old adage about not being able to eat just one!

2 (15-count) pkgs. Athens Mini Fillo Shells
1/2 cup pecan pieces
2 large eggs, beaten until frothy
3 tablespoons sugar
3 tablespoons firmly packed light brown sugar
1/3 cup Fischer & Wieser's Charred Pineapple & Bourbon Sauce
1 tablespoon melted unsalted butter
1 teaspoon all-purpose flour
Pinch of salt
3/4 teaspoon vanilla extract

Preheat oven to 375 degrees. Line a baking sheet with parchment paper and arrange the tartlet shells on the sheet. Place 1/2 teaspoon of the pecan pieces in each tartlet shell; set aside. Place beaten eggs in a medium-sized mixing bowl; whisk in the sugars until well blended. Whisk in the Charred Pineapple & Bourbon Sauce. Whisk the melted butter and flour together until smooth; add to egg mixture along with salt and vanilla. Pour the batter mixture over the pecans in tartlet shells and bake for 15 minutes, or until shells are lightly browned and filling is set. Remove tartlets to a wire cooling rack and cool to room temperature before serving. Makes 30 tartlets.