Recipes with sugar

Devil's food cake bakes a deep cocoa layer cake with a separated-egg method for extra lift, then tops it with classic boiled chocolate fudge frosting. A tall, old-fashioned chocolate showstopper.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Lemon yogurt muffins: tender yogurt-based muffins with fresh lemon zest, soaked in a sweet-tart lemon syrup for intense citrus flavor. Bakery-style muffins with a bright finish.

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Buttery brown sugar shortbread cut into triangles, topped with a glossy chocolate dollop and a crunchy shower of toffee bits. Makes 8 dozen bite-sized treats for holiday platters.

Individual fruit crumbles baked in ramekins with a crunchy oat, almond, and brown sugar topping. Use any fresh or frozen fruit you have on hand for a lighter, healthier dessert in under 40 minutes.

Simple sweetened whipped cream filling with just three ingredients: heavy cream, sugar, and vanilla. Whip until stiff in 5 minutes for cakes, pastries, and pies.

A savory-sweet bread machine loaf infused with tomato paste, Italian seasoning, garlic, and a hint of nutmeg. Just load the ingredients, press start, and let the machine do the work.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Fruit Topped Cheese Pie layers sweetened cream cheese and whipped topping in a graham cracker crust with cherry pie filling around the edges. No-bake and ready after a quick chill.

Hazelnut succes cake: two crisp hazelnut-meringue discs sandwiched with silky praline buttercream, crusted with crushed praline. A classic French patisserie showstopper.

Old-fashioned chocolate peanut candy drops made with grated unsweetened chocolate, sugar, and corn syrup cooked to soft ball stage. Crunchy, sweet, and nostalgic.

Orange potato bread with fresh orange juice, orange zest, riced potatoes, and chopped nuts. A moist, citrusy quick bread where potato keeps the crumb tender for days.

Microwave chocolate pecan fudge made with cocoa powder, powdered sugar, butter, and evaporated milk. No candy thermometer needed for this quick, foolproof method.

Hot apple pandowdy is an early-American upside-down apple dessert: cinnamon-sugar apples baked under a soft butter cake batter, then inverted and served warm with whipped cream.

Drop cookies loaded with peanut butter, oats, and chopped peanuts. Chewy, hearty cookies with both peanut butter and whole peanut crunch in every bite. Makes 4 dozen.

Pumpkin onion cookies with sweet Vidalia onion sauteed in orange juice, brown sugar, warm spices, and chopped pecans. An unexpectedly savory-sweet cookie that actually works.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Raspberry cream pie with a toasted pecan-cinnamon crust and a light, gelatin-set raspberry filling folded into whipped cream. Grain-free and easy to lighten on sugar, it sets up cool and airy in the fridge.

Sweet rhubarb quick bread with brown sugar, chopped nuts, and a homemade buttermilk made from milk and vinegar. Makes two moist loaves that freeze well.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Do It Yourself Devil’S Food Cake Mix recipe

Copycat Wingers Sticky Fingers: crispy breaded chicken tenders tossed in a sweet, tangy, spicy brown sugar and Worcestershire sauce, then baked until sticky and caramelized.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Fresh raspberry tart with a buttery press-in pastry crust and cornstarch-thickened raspberry filling baked until golden. Simple, fruity, and elegant.

Orange coconut refrigerator cookies with fresh orange zest and flaked coconut, sliced thin from a chilled log and baked crisp. Make the dough ahead and freeze for up to 3 months.

Potage Saint-Germain: a classic French green pea soup with carrots, leeks, lettuce, and a finishing splash of cream and milk. Pureed silky-smooth and finished with a dollop of sour cream or sherry.

This light and delicious dessert is an excellent alternative to pumpkin pie for diabetics as it is low in sugar without sacrificing flavor or richness!

Homemade orange honey mustard with dry mustard, apple cider vinegar, honey, and fresh orange zest. Cooked in a double boiler and aged overnight for a bright, tangy condiment.

Chocolate icebox pudding layers a rich German chocolate filling between vanilla wafers, then chills until the cookies soften into a cake-like, no-bake dessert. A vintage make-ahead treat with just four ingredients.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.

Everything you love about coffee cake in a delicious slice of bread. This quick and easy bread is perfect for breakfast, brunch, or an afternoon snack!

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Einspanner (German Coffee with Whipped Cream) recipe

Thin crepes filled with sliced bananas tossed in lemon juice, nutmeg, and cinnamon sugar, then dusted with powdered sugar. A warm, citrusy brunch treat ready in 20 minutes.

Restaurant-style penne in a rich coconut-curry cream sauce with crab and broiled scallops, finished with spiced tomato chutney and fresh basil. A showstopper fusion dish.

French baguette bread with a crackling crust and chewy open crumb, made from a simple yeast dough you can shape into baguettes, boules, or herbed loaves. Bakery-style results from your home oven.

Litchi five-spice ice cream: a silky custard ice cream perfumed with Chinese five-spice and blended with sweet, floral lychees. An elegant, exotic frozen dessert that's a favorite for Chinese New Year.

Nesselrode pudding pie folds sweetened chestnut puree and candied chestnuts into vanilla-spiked whipped cream and gelatin-set custard. The 19th-century holiday classic in pie form.

Homemade apple marmalade with bright lemon zest and liquid pectin for perfect spreadable texture. Cook fresh apples into smooth sauce, then turn it into jammy goodness in minutes.

No-bake peanut butter cereal clusters made with corn syrup, sugar, and Special K. Just 4 ingredients, no oven, and ready to eat in 25 minutes. A kid-friendly classic.

Taillaule is a rich Swiss celebration bread from Neuchâtel, studded with raisins and lemon zest, brushed with apricot glaze, and finished with water icing and toasted almonds.

Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.

Traditional Welsh spice cake loaded with mixed dried fruit, dark molasses, and warm ginger for a moist, treacle-sweetened teatime treat from Anglesey.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Corn dogs dip frankfurters in a cornmeal batter spiked with dry mustard, then deep-fry to a golden crackle. State-fair classic from scratch in 30 minutes flat.

A Korean stir-fried cucumber side dish (banchan) tossed in sesame oil, soy sauce, and chili powder. Quick, savory, and a refreshing change from raw cucumber salads.