Recipes with sugar

Fig envelopes made from biscuit dough folded around chopped figs, brushed with egg wash, and baked until golden. A simple, old-fashioned fruit-filled pastry pocket.

Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.

Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.

Simple soy rice cooks plain rice with a splash of soy sauce, then folds in sauteed onion, cabbage, garlic, and brown sugar. Asian-leaning vegetable rice side ready in 30 minutes.

Old-fashioned apple cake loaded with sliced apples, walnuts, and cinnamon in a moist oil-based batter. No mixer needed for this rustic 9x13 sheet cake.

Crispy fried onion patties made with flour, cornmeal, and hot sauce, dropped by the spoonful into hot oil. A quick, crunchy appetizer ready in 20 minutes flat.

Orange fruit dip whipped from cream cheese, powdered sugar, and orange juice concentrate, lightened fluffy with whipped topping. A sweet, citrusy five-minute dip for apples, berries, and melon.

Oat pie crust made with rolled oats, flour, egg yolk, and dark rum for a nutty, flaky shell with boozy warmth. A unique crust that pairs beautifully with custard or fruit pies.

Little lemon spritz cookies made with a cookie press, lemon zest, and fresh lemon juice, dipped in a tangy lemon cream glaze. Crisp, buttery, and perfect for cookie trays.

Peppermint pinwheel cookies with mint extract, rolled into red and white (or green) spirals and sliced. A festive holiday cookie that's all about the swirl.

Zucchini muffins with cinnamon, brown sugar, and chopped walnuts. Moist and tender from grated zucchini, this easy batter also works as two full-sized bread loaves.

Four-ingredient cookie crust with butter, flour, and sugar pressed into a sheet pan. Golden, buttery base for bars, cheesecakes, and dessert squares.

Old-fashioned date cake with chopped nuts and a warm date-sugar topping poured over straight from the oven. Serve with whipped cream for a rich, sticky finish.

Thumbprint buttercream cookies made with brown sugar, egg yolks, and shortening, coated in stiff egg whites and nuts, then filled with buttercream icing after baking.

Pimiento cheese with a homemade cooked sweet-sour dressing instead of mayo, folded into sharp cheddar and chopped pimientos. A Southern classic with an old-school twist.

Chilled cinnamon sugar oranges: cold orange wedges rolled in a quick cinnamon-sugar dust. Three ingredients, no cooking, ready in five minutes. A bright kid-friendly snack.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Nut raisin bread made with just eight ingredients and no butter or oil. Walnuts, raisins, and a 20-minute rest before baking give this simple quick bread its tender crumb.

Lemon nut bread with whole wheat and white flours, finished with a poured fresh-lemon glaze that soaks into the warm loaf. A lighter quick bread made with egg whites and skim milk for tender crumb without the cholesterol.

Easy whole wheat peasant bread, a no-knead loaf you just stir, rise, and bake in buttered glass dishes. Hearty and rustic with a crisp crust and soft crumb, an ideal first loaf for new bread bakers.

Simple cocoa brownies with just 6 ingredients: margarine, cocoa powder, sugar, eggs, flour, and optional nuts. A one-bowl, mix-and-bake brownie recipe ready in 30 minutes.

Holiday mint log is a light chocolate sponge cake rolled into a classic yule log shape. Separated eggs keep the cake airy enough to roll without cracking, baked in just 12-15 minutes.

Eggless cocoa cake made with no butter, milk, or eggs. A depression-era style chocolate cake using vinegar and baking soda for lift, baked in a tube pan. Naturally vegan.

Miniature cookie houses: a sturdy vanilla cookie dough built for construction. Roll, cut, bake, and decorate into tiny Christmas houses. The classic holiday project for kids and crafty bakers.

Toasted bread spread with a brown sugar, butter, and flaked coconut topping, then baked into a sticky-sweet breakfast treat. Four ingredients, 20 minutes start to finish.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

Marbled chocolate cookies with sour cream, melted chocolate folded into vanilla dough for a swirled effect. Soft, cakey, and baked low and slow for no browning.

These individual danish pastries are filled with raisins and topped with a delicious graze.

Lemonade wafers: crisp, egg-free drop cookies bright with fresh lemon zest and juice, optional coconut topping. Light, sunny cookie that tastes like summer in a single bite.

Vermont honey dressing with dry mustard, celery seeds, and a tangy vinegar-lemon base. Blends up smooth in minutes. A sweet, punchy vinaigrette for fruit salads and cheese plates.

Grant Avenue chews are chewy date and walnut bars with brown sugar rolled in powdered sugar. A San Francisco Chinatown-inspired cookie bar that's dense, sweet, and nutty.

Homemade chocolate sauce from pantry staples, cocoa powder, sugar, and water simmered into a smooth, pourable syrup finished with vanilla. The easy stand-in for store-bought chocolate syrup.

Homemade pumpkin dog treats made from canned pumpkin, whole wheat flour, and a touch of molasses, cut into shapes and baked firm. Simple, wholesome puppy biscuits with no mystery ingredients.

Non is a Central Asian bread machine loaf made with a half and half mix of white and whole wheat flours, minced onion, and garlic. Savory, hearty, and hands-off easy.

Baked Vidalia onions stuffed with brown sugar and butter, roasted until soft and caramelized. A simple 4-ingredient side dish that works in the oven, toaster oven, or on the grill.

Sweet yeast crust dough makes a tender, slightly sweet base for fruit tarts, kuchen, or kolache. Two rises, one egg-and-butter enriched dough, ready for any filling.

Peanut butter cookies made with sugar replacement for a lower-sugar treat. Classic creamed margarine and peanut butter base, criss-crossed with a floured glass and baked to tender-edged gold.

A silky cooked vanilla sauce to spoon over plain cake, made from sugar, milk, butter, and a touch of flour to thicken. This old-fashioned dessert topping turns a simple slice into something special.

Nut thins are crisp, buttery drop cookies loaded with chopped nuts and vanilla. A simple, vintage cookie that bakes thin and shatter-crisp at low heat. A handful of pantry ingredients, no mixer needed.

Spells & Bells are festive Christmas cookies cut into holiday shapes and deep fried until golden and puffed, then served plain, sugared or glazed. A cream-rich fried dough that's crisp outside and tender within.

Sunny Cooler is a 3-ingredient orange yogurt smoothie blended with orange juice concentrate, plain yogurt, and sugar. Frothy, creamy, and ready in 2 minutes.

Jan Hagels are crisp Dutch shortbread cookies spiced with cinnamon and ginger, brushed with egg white, and topped with chopped pecans or walnuts. Sliced into rectangular bars while warm.

Molasses snap cookies made with mashed potato, ginger, and cinnamon, pressed thin and baked crisp. An eggless, butterless cookie with a chewy center and snappy edges.

Sweet and spicy grilled oranges with brown sugar and cinnamon cooked in a foil packet over hot coals. A three-ingredient grilled dessert ready in 20 minutes.

Nutkins are light, crispy pecan meringue cookies made with just 4 ingredients: egg whites, powdered sugar, pecans, and vanilla. Naturally gluten-free.

Monsters are quick yeast-raised donut holes dropped into hot oil and rolled in sugar. A fast, no-rise fried dough treat from a sticky batter, ready in 25 minutes.

Kolachky cream cheese dough, the rich, flaky pastry base for these Eastern European cookies. Just flour, butter, cream cheese and egg, chilled overnight, rolled on sugar and filled with prune, apricot, walnut or poppy seed.

Old-fashioned orange ice with fresh orange and lemon juice, sugar syrup, and a beaten egg white for fluffy texture. A vintage Victorian-era frozen dessert.