Recipes with sugar

Browned butter cookies with a nutty, toasted flavor baked into every bite. Simple thumbprint-style cookies made with just five ingredients and ready in under an hour.

Red onion pizza with a from-scratch soffritto tomato sauce and melted mozzarella on a crispy crust. Simple toppings, big flavor from slow-simmered sauce.

Banquet Nut Wafers spread Italian meringue - hot sugar syrup beaten into stiff egg whites - over wafer crackers, sprinkle with ground nuts, and brown briefly in a hot oven. A vintage tea party treat.

Lemon-poppy seed muffins bursting with fresh lemon zest and a generous third-cup of poppy seeds. One-bowl batter, ready from scratch in about 40 minutes. Bakery-quality without the bakery.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

Three-ingredient molasses glaze for poultry and pork made with Dijon mustard, chili sauce and molasses. Sweet, tangy, and ready in 10 minutes for quick BBQ basting.

Old-fashioned poppy seed cake with the seeds soaked in milk for hours to release their flavor, then topped with a pecan custard frosting. Tender, nutty, and heirloom-worthy.

Homemade raspberry vinegar infused with fresh berries and sugar, aged 30 days for deep ruby color and bright fruit flavor. Perfect for salads, marinades, or finishing.

Omie's apple torte loaded with chopped apples and nuts in a buttery cinnamon batter. A dense, rustic German-style apple cake that's more fruit than cake in every bite.

Homemade olive oil focaccia with coarse sea salt, kneaded by hand and baked at high heat until golden and crusty. A simple Italian flatbread with optional olives or onion toppings.

Poppy seed loaf with a full cup of poppy seeds soaked in milk, folded into a buttery batter with beaten egg whites for a light, tender crumb. A sweet quick bread with nutty crunch in every bite.

This classy and decadent dish is the perfect midnight snack you and your love can enjoy!

Beverwyks are old Dutch spiced cookies with cloves, allspice, cinnamon, and chopped raisins rolled and cut into shapes. A traditional holiday cookie from New York's Dutch heritage.

Frosted lemon bars made in the microwave with fresh lemon zest and a tangy lemon frosting. Soft, cakey cookie bars ready in under 30 minutes.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Grilled sirloin skewers marinated overnight in Dijon mustard, Worcestershire sauce, brown sugar, and peanut oil. Beefy, tangy kebabs with a sweet-sharp glaze that caramelizes beautifully on the grill.

Harvest pumpkin torte layers a fluffy chocolate sponge with spiced pumpkin filling four times over, then finishes with a glossy chocolate glaze. Fall baking that looks like a bakery-case showpiece.

Lemon cookie sandwiches with bright lemon-zest filling pressed between crisp slice-and-bake butter rounds. The tops are brushed with egg white and chopped nuts for sparkle. A classic icebox cookie for the Christmas tray.

Upside-down apple pie with a caramelized brown sugar and pecan bottom that becomes the glossy top when flipped. Glazed and served warm with the nuts on display.

Old-fashioned peach shortcake with tender butter biscuits split and filled with sugared peaches and fresh whipped cream. Served warm for a classic summer dessert.

Molded ambrosia salad with orange juice gelatin, fresh banana, oranges, and shredded coconut. A vintage Southern gelatin salad that unmolds onto a bed of salad greens for a retro presentation.

Rich lemon muffins with fresh lemon juice, lemon zest, and melted butter, topped with a sugar crust. Bright, buttery, and intensely lemony with a golden crackly top.

Holiday eggnog made with beer, brandy, whipped cream, and beaten egg whites for a frothy, light texture. An unusual spiked eggnog recipe with a malty twist.

Apple coffee cake with a sour cream batter layered with sliced apples and a cinnamon-brown sugar-nut streusel. A buttery brunch cake with a hidden ribbon of fruit inside.

Lemon pie filling cooked over a double boiler with egg yolks, lemon juice, and zest into a glossy yellow curd, then poured into a baked pie shell to set.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Pecan brownies made with melted semi-sweet chocolate and a full cup of dark brown sugar for deep, fudgy texture and a shiny crackled top. A bakery-style brownie with toasted nuts.

Golden apricot nog made from simmered dried apricots blended with skim milk, vanilla, nutmeg, and stiff meringue, spiked with rum or brandy. A fruity, lighter twist on traditional holiday eggnog.

Molasses crinkle cookies bake into chewy spiced rounds with a sugary, crackled top, deeply scented with cloves, cinnamon, ginger, and allspice. A lower-fat take using egg whites and soft margarine.

Make-ahead frozen French toast using Texas toast soaked in an egg, milk, vanilla, and nutmeg custard. Freeze, then bake from frozen for a quick hot breakfast.

Creamy fresh tomato soup made from ripe tomatoes, basil, whole cloves, and brown sugar, pureed and finished with half-and-half and milk. Far better than anything from a can.

Orange liqueur cake with chopped dates, pecans, and buttermilk batter, soaked in a Grand Marnier orange syrup. The fruitcake alternative for people who claim to hate fruitcake.

If you are a fan of pudding try this delicious recipe that is made with chopped nuts and a bit of vanilla extract.

Minimalist fortune cookies with just 4 ingredients: butter, sugar, egg whites, and flour. Quick to make, fun to fold, perfect for parties. Work fast while they're hot and pliable.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Two-ingredient citrus glaze with powdered sugar and fresh lemon or orange juice. Thin, glossy, and pourable for drizzling over cakes, quick breads, and scones.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Classic Southern mint julep with bourbon, powdered sugar, shaved ice, and fresh mint sprigs. The traditional Kentucky Derby cocktail served ice-cold in a silver mug.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Triple chocolate mocha cookies layer melted semisweet chocolate, cocoa powder, and chocolate chips with a hit of espresso for deep, fudgy chocolate intensity. Optional toasted pecans add crunch.

Frosted date ring cake: spiced buttermilk-oat cake studded with dates and nuts, baked in a mold and finished with orange buttercream and candied cherries. Holiday cake with vintage charm.

Lane cake filling with egg yolk custard, brandy, candied cherries, raisins, pecans, and coconut. The classic Southern frosting for a traditional Lane cake.

Twice-baked anise biscotti: long crisp Italian cookies flavored with star anise, perfect for dunking in espresso, vin santo, or a strong afternoon tea.

Favourite crumb cake folds chocolate chips into a sour cream butter cake, topped with brown sugar, nut and chocolate chip streusel. A 9x13 sheet cake for brunches.

Crunchy sundae topping made from toasted oats, brown sugar, butter, and salted peanuts. A make-ahead crumble for ice cream, pudding, and desserts.

Light ginger cookies rolled thin and cut into shapes, made with powdered sugar, butter, and a splash of vinegar. A delicate, crisp holiday cookie perfect for decorating with frosting.

Frozen lime pie with a cooked egg yolk and lime curd base folded into whipped cream and stiff egg whites, set in a graham cracker crust. Light, mousse-like, and served frozen.