Recipes with sugar

Old-school stovetop chocolate fudge made with vanilla pudding mix, Dutch cocoa, and a cold-towel cooling technique for smooth, creamy texture. No butter needed, topped with pecans.

This low fat and low calories sorbet is perfect during the hot summer day, it helps you cool down the body and satisfy the mouth.

Golden cream puffs filled with tangy vanilla custard and drizzled with homemade caramel sauce. Three components, one spectacular from-scratch dessert.

Pear and ginger cheesecake bakes a granola crust around a filling of simmered pears, crystallized ginger, and a lightened cottage-and-cream-cheese base. A cozy holiday dessert with less heft than classic cheesecake.

Sliced bananas drizzled with a warm sweet-and-sour sauce of egg, sugar, vinegar, and butter, topped with chopped pecans. A quirky vintage dessert that comes together in minutes.

Tiny, pillow-soft silver dollar pancakes made with sour cream, eggs, and just a whisper of cake flour. They puff up like little soufflés on the griddle. A Bridge Creek brunch legend.

Penuche topped cake with a brown sugar, butter, and nut streusel baked right on a vanilla sheet cake. Served warm with whipped cream for a caramelized, crunchy finish.

Plunderhornchen, German almond crescents made from flaky laminated Danish dough wrapped around homemade almond paste and candied fruit, baked golden and brushed with apricot glaze. A buttery bakery-style treat.

No-bake chocolate peanut butter oatmeal cookies with shredded coconut, ready in 15 minutes. Stovetop fudge cookies that set up on waxed paper, no oven required.

Kumquat pecan crepes are filled with a frangipane-style pecan butter and chopped preserved kumquats, baked golden, then flambeed tableside with warm cognac. A grown-up dessert with theatrical presentation.

Banana pie topped with a crunchy macadamia nut streusel.

Savarin aux fruits, a classic French rum-soaked yeast ring cake. A light, beaten dough is baked, then drenched in flavored syrup until saturated and filled with whipped cream and fresh fruit. An elegant patisserie dessert.

Crispy-edged oatmeal chocolate chip cookies with pecans, made with shortening for that old-school chew. Three cups of oats, loads of brown sugar, and five dozen reasons to preheat your oven.

Fresh Cherry Pie with a Buttery Cream Cheese Crust recipe

Vanilla chip biscotti studded with white vanilla chips and twice-baked Italian-style for a crisp, dunkable cookie. Almost fat-free in the dough, with a clean vanilla-citrus crumb.

Applesauce carrot and raisin bread is a butter-free quickbread sweetened with applesauce, lifted with cinnamon and shredded carrot, and studded with golden raisins.

Grilled fish fillets marinated in tequila, triple sec, and fresh lime juice, served with a zesty tomato-cilantro-jalapeno salsa. A margarita-inspired seafood dinner ready in 45 minutes.

No-bake orange upside-down cheesecake with fresh orange segments set in gelatin, a cream cheese and whipped cream filling, and a vanilla wafer cinnamon crust.

Poppy seed cake made with real vanilla bean and a folded meringue for an incredibly light, tender crumb. Topped with cream cheese frosting for a classic finish.

Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.

Sourdough starter crescent rolls topped with egg wash and caraway seeds, baked golden and crunchy. A savory bite-sized bread that's ideal for parties and appetizer spreads.

German apple cake made with baking mix, sliced apples, and a brown sugar cinnamon streusel topping. A simple one-bowl cake with tender fruit and a crumbly, spiced crust.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Triple layer chocolate cake made with both melted chocolate and cocoa, plus yogurt and coffee for a moist, tender crumb. A lighter approach to a towering celebration cake.

Lemon pound cake with a fine, buttery crumb and bright citrus zest, baked in a bundt or mini loaves. Old-fashioned five-egg richness with no leavening except properly creamed butter.

A no-bake cheesecake with a whole wheat crust, creamy cottage cheese and banana filling, and fresh grapefruit on top. Light, tangy, and set with gelatin for a refreshing lower-calorie dessert.

Coffee-spiked red devil's food cake with cocoa, hot coffee, buttermilk, and a hit of red food coloring. Deep chocolate flavor with a striking red-tinted crumb.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

Granny's icebox sugar cookies sliced from a chilled log, sprinkled with sugar and nutmeg, and baked into crisp-edged, soft-centered rounds. The make-ahead slice-and-bake recipe with old-fashioned charm.

Apple raisin pie with overnight-plumped raisins, tart apples, and a flaky double crust. A classic homemade fruit pie with juicy fruit, light spice, and a buttery golden top.

Chocolate pound cake made with melted German chocolate, butter, and a hint of almond extract. Dense, rich, and baked in a Bundt pan with no frosting needed.

French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.

This is a quick & easy recipe that tastes great with hot tea or coffee! Dense and very chocolately.

Onions slow-braised in butter for an hour until deeply caramelized, finished with Madeira wine, and tossed with pasta and Parmesan. Five ingredients, one knockout sauce.

Rich chocolate drop cookies loaded with flaked coconut, chopped pecans, and chocolate chips, each topped with a pecan half. Melted unsweetened chocolate in the batter gives them a deep, fudgy flavor that tastes like a German chocolate cake in cookie form.

Simple bread machine focaccia studded with quartered fresh apples, plump raisins, and a hint of cinnamon for a sweet Italian-inspired breakfast bread.

Buttery vanilla sheet cake spread with cherry pie filling and finished with a crumbly streusel topping. Feeds a crowd straight from the pan in under an hour.

Frozen amaretto zabaglione with nectarine puree, egg yolk custard, and half-and-half churned into a silky Italian frozen dessert. Served over fresh nectarine slices with chopped almonds.

Mole Castellano: a Spanish-style Mexican mole with four nuts, ancho chiles, and sesame seeds, simmered with turkey. A classic colonial-era mole without chocolate.

A vibrant spinach and leaf lettuce salad tossed with crispy bacon, chopped eggs, and a tangy-sweet poppy seed dressing. Perfect as a light meal or side dish, this salad balances fresh greens with savory and sweet flavors.

Peanut butter sandwich cookies filled with grape jelly. The classic PB&J turned into a soft, brown-sugar peanut butter cookie hugging a sweet jelly center. Lunchbox nostalgia in cookie form.

Stunning chocolate fruit tart with a brownie-like almond crust, creamy chocolate filling, and fresh fruit mosaic glazed with apricot jam. A showpiece dessert.

Grilled Salmon Fillets in Lettuce with Mustard recipe

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Saffron kulfi pops simmer whole milk with sugar until reduced by half, then bloom saffron threads in hot water and freeze in cones or cups. Authentic Indian frozen dessert without an ice cream maker.

Jumbo shrimp and asparagus stir-fried with ginger, soy, and sherry. Light Chinese-style weeknight dinner built on quick-blanched asparagus and a splash of reserved cooking water.

Quick cinnamon flop coffee cake with a brown sugar crumble topping baked in one pan. Simple pantry ingredients, 45 minutes, and best served warm.

Rolled oatmeal cookies with whole wheat flour, dried fruit, and buttermilk. Thin, crispy cut-out cookies made with oil instead of butter, no eggs required.