Recipes with sugar

Turtle bars with shortbread crust, pecan halves, brown sugar caramel, and a smooth chocolate top. The classic candy-store flavor in a 24-bar pan.

I added some Italian seasoning and fresh ground pepper to the Ricotta and I added about 1/4 tsp. of white truffle oil to the mushroom and onion mixture after it had cooled. It had great flavor

Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.

Basil parmesan bread for the bread machine, made with whole wheat and bread flour, Swiss and parmesan cheeses, and dried basil. A savory loaf that smells like an Italian bakery and slices into perfect sandwich bread.

Caramel chocolate pecan pie with a creamy cheesecake filling poured over pecans, chocolate chips, and caramel sauce in a flaky crust. A rich, layered dessert that's part pie, part cheesecake.

Frozen chocolate peanut butter mousse cake shaped in a tilted loaf pan to form a dramatic triangular cross-section. A restaurant-style showstopper dessert.

Granny's apple cranberry pie folds tangy cranberry sauce into a spiced apple filling for a ruby-red, sweet-tart twist on classic apple pie, baked in a flaky double crust. A festive holiday favorite.

Hot scallop salad with seared sea scallops, fresh ginger, lime juice, and marjoram served over greens with thick-sliced potato chips mixed in. A warm-cool salad with crunch and elegance.

Whole baked apples cored and stuffed with dried cherries, chopped almonds, cinnamon, and brown sugar, then baked in apple juice and honey until fork-tender. A rustic fall dessert lighter than pie but just as comforting.

Candied cranberries slow-cooked in sugar syrup over a double boiler, then rolled in sugar until sparkling. A 3-ingredient holiday garnish or sweet snack.

Slow cooker barbecue beef shredded with a wire whisk after 8 hours on high. Chuck roast cooks in a tangy sauce of tomato paste, brown sugar, apple cider vinegar, and dry mustard.

Fudge satin pie layers a toasted almond graham crust under a no-bake chocolate filling enriched with Kahlua and finished with coffee whipped cream rosettes. A silky French silk style dessert.

Favorite Molasses Apricot Cookies with Icing recipe

This lighter chocolate dessert has a bonus because it is also easy to prepare. Plan to make this recipe one day ahead to let the yogurt drain in your refrigerator.

Thai fried noodles with shrimp are a fast, pad-thai-style stir-fry of rice vermicelli, shrimp and egg in a sweet-salty-sour fish sauce and lime glaze, finished with bean sprouts, peanuts and cilantro.

Fig garden party cakes layer sponge cake or lady fingers with a homemade dried-fig filling cooked down with peanut butter, butter, and lemon juice. A vintage tea-table dessert with surprising depth.

Habanero tomato guacamole: ripe avocados blended smooth with a whole habanero, fresh garlic, cilantro, and cumin, then folded with diced tomato and red onion. A fiery Mexican party dip.

Mississippi mud bars layer fudgy pecan-studded brownies under a glossy chocolate frosting and another shower of toasted pecans. Cut into small bars, they yield over four dozen from one 9x13 pan. Southern bake-sale royalty.

Carrot cake cheesecake on a cinnamon graham cracker crust with shredded carrots, raisins, nutmeg, and ginger. Topped with an orange cream cheese glaze.

Jerk chicken wings marinated in scotch bonnet peppers, allspice, thyme, ginger, and soy sauce then baked until crispy. Fiery Caribbean-spiced wings with serious heat and warm spice.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Yukgaejang is a fiery Korean shredded beef soup simmered with chili flakes, sesame oil, garlic, and twelve green onions. Spicy slow-cooked broth that warms from the inside out.

Semolina pastries stuffed with pistachios, cinnamon, and sugar, then dipped in orange flower water and rolled in powdered sugar. A Middle Eastern-style cookie.

Spicy baby back ribs with a Chinese-style marinade of fermented black beans, ginger, garlic, soy, fish sauce, and chopped orange. Marinated overnight, grilled low and slow, basted constantly.

Old-fashioned sweet potato pie with brown sugar, butter, corn syrup, and vanilla baked in a flaky pie shell. A two-temperature baking method ensures a set, silky custard filling.

Chocolate banana split cake with cocoa-banana layers, fresh sliced bananas, homemade chocolate sauce, whipped topping, and a cherry on top. No butter, no egg yolks.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Grilled sake-marinated bass with a simple Japanese-inspired soak of sake, soy sauce, ginger and sugar. A clean, weeknight-fast fish dinner with deep umami and a perfect flaky, oil-rich finish.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. Cocoa batter topped with sugar and hot water, the oven transforms it into cake over fudge sauce.

Apple cinnamon chop bread made with frozen sweet dough, sliced Golden Delicious apples, and cinnamon sugar. Chopped and mounded into a rustic pull-apart loaf with just four ingredients.

Chad and I have enjoyed this salad twice over the summer, when fresh figs were available. It is delicious with any type of green. We didn’t eat a lot of figs growing up, but they’re now on the menu!

Company ham sauce turns the drippings from a baked ham into an elegant sweet-savory sauce, thickened with cornstarch and layered with currant jelly, Dijon, sherry, and plump currants. The finishing touch your holiday ham deserves.

Champagne fruit bowl tosses crisp apples and seasonal fruit in fresh citrus, then gets a splash of chilled bubbly and toasted almonds right before serving. A bright, boozy brunch centerpiece that comes together in a single bowl.

Chicken pasta salad with roasted peanuts, julienned bell peppers, and a sesame-ginger vinaigrette made with Dijon mustard, brown sugar, and fresh ginger. Served cold with cucumber and watercress.

Tart apples baked with butter, plumped raisins, and lemon, then crowned with a golden meringue and served warm. An elegant, simple dessert that looks far harder than it is.

Grape tartlets with almond crust, fresh seedless grape halves in shortcrust tartlet shells, glazed with apricot-sherry jam and toasted almonds. An elegant French patisserie-style dessert.

Scottish raisin oat scones with quick oats and cream of tartar for tender, traditional texture. Cut into 8 to 12 wedges, ready in 30 minutes for tea or brunch.

Chinese American fortune cookies bake from a thin batter of cake flour and egg whites, then fold around personal messages while still warm. A homemade version of the takeout staple.

Fat-free pumpkin pie with a bread crumb crust, egg whites, and skim evaporated milk. All the warm Thanksgiving spice flavor with none of the butter or yolks.

Macadamia pie with double ginger: candied crystallized ginger and fresh grated ginger folded into a brown sugar filling. A Hawaiian-Australian twist on pecan pie, served with warm chocolate sauce.

Cappuccino pound cake with cocoa, instant coffee, Kahlua, creme de cacao, and warm spices, topped with a coffee Kahlua cream glaze. A rich, boozy chocolate-coffee cake.

Cornmeal and whole wheat pizza dough topped with caramelized Vidalia onion marmalade, dry-cured ham, Roma tomatoes, and melted Fontina cheese.

Four-component chocolate cake: cocoa layers, fudge filling, chocolate whipped cream frosting, and a drizzled cocoa syrup finish. The cake for serious chocolate lovers.

Serve with vanilla icecream or a dollop of best available double cream

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Chocolate mocha mousse: a French-style chocolate mousse with strong coffee, butter, egg yolks, and clouds of whipped cream and stiff egg white. The classic dinner-party finale, made the proper way.

Pineapple cream pie with a silky custard filling set with gelatin and topped with whipped cream. A no-bake chiffon-style pie in a prebaked shell, light and tropical.

Make some halloween cupcakes with your kids, so much fun!