Recipes with sugar

Strawberry angel food cake made from a box mix with strawberry soda and honey replacing the water, topped with a pink powdered sugar glaze. A semi-homemade cake with fruity flavor.

Fresh cranberry salsa with jalapenos, mint, lime juice, and ginger. A tart, spicy no-cook condiment that needs 24 hours to chill and keeps for up to 4 days.

Spiced gingerbread with cinnamon, mace and nutmeg, brightened with orange zest and brandy, studded with raisins. A moist, dense holiday loaf perfect for Christmas tea trays.

Mom's German meatballs: hearty egg-sized meatballs seasoned with celery seed, mustard seed, and garlic water, rolled in flour and pan-browned. Old-world German-American home cooking.

Funeral pie, also called Rosina pie, is a 1936 Pennsylvania Dutch raisin pie. Lemon-bright raisin custard under a criss-crossed lattice. A heritage Amish dessert recipe.

Old-fashioned raisin cream pie layers a vanilla custard base with plumped raisins, all under a fluffy meringue top. A heritage Sunday-supper pie that uses the whole egg, no waste.

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

Dairy Hollow House almond pie with browned butter, corn syrup, honey, almond extract, and toasted almonds. Like pecan pie's nutty, elegant cousin.

Grilled eggplant salad topped with a quick-pickled cucumber and red onion relish in cider vinegar dressing. A smoky, refreshing summer vegetable side.

Vegan sour rye bread with caraway seeds, sourdough starter, rye flour, and gluten flour for a chewy, tangy loaf. Works by hand or in a bread machine. Freezes well.

A no-bake chocolate coffee torte: a chocolate wafer and almond crust under a light, Kahlua-spiked mocha cream filling. Chilled until sliceable, no oven required, and easy to make ahead.

German red cabbage salad with a warm bacon fat, vinegar, and wine dressing poured over shredded cabbage with caraway seeds and crumbled bacon. A tangy, smoky side dish served at room temperature.

Steamed shrimp with garlic, soy sauce, rice wine, and scallions in a Chinese-style preparation. Butterflied shrimp topped with slow-cooked golden garlic and steamed until tender.

Vegan pumpkin cookies are dairy-free, egg-free, and packed with raisins and nuts. Soft, cake-like, warmly spiced with cinnamon, and held together by mashed pumpkin instead of butter or eggs.

White flour sourdough starter made with just water, flour, yeast, and sugar. Ready in 2-3 days and keeps indefinitely with regular feeding.

Spiced watermelon rind pickles, the Southern preserving classic that turns leftover rind into translucent sweet-and-spicy gems flavored with cinnamon, clove, and ginger. Water-bath canned for the pantry shelf.

Pumpkin pie layered with a sticky brown-sugar date and walnut base, then spiced with cinnamon, ginger, nutmeg, and cloves. A holiday upgrade on the classic that tastes like pecan pie had a baby with pumpkin.

Delicious and nutritious wraps are perfect party food especially when you have vegetarian friends or family members showing up.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

These muffins are great. They are not too sweet, have just the right amount of cream cheese, and are nice and filling.

Boston cream loaf candy boiled to soft-ball, beaten until stiff, then folded with walnuts and maraschino cherries. A vintage New England fudge-style sweet cut into nibble squares.

Old-fashioned yeast coffee cake enriched with scalded milk and lard, topped with cinnamon sugar. A tender, bread-like breakfast cake from the yeasted coffee cake tradition.

Nobody dislike this recipe, very beautiful strawberry shortcakes. So delicious and they are low fat too.

Veal with onion, after broiling, very fresh, and nice flavour!

Easy doughnuts recipe for a big crowd: a baking-powder cake doughnut dough rolled, cut, deep-fried golden, and tumbled in icing sugar. Warm nutmeg in every bite.

German sweet chocolate cake built on a chocolate cake mix base enriched with extra butter, buttermilk, and folded egg whites for a tender, tall three-layer cake. Designed for the classic coconut-pecan frosting on the tops only.

Pineapple sour cream pie on a graham crust with a tangy pineapple-sour cream filling thickened with egg yolks and crowned with toasted meringue. Tropical, tart, and old-fashioned in the best way.

Gingered rhubarb crisp with crystallized ginger folded into tart rhubarb under a buttery crumb topping. Baked until bubbling and golden, served warm with vanilla ice cream.

Mexican wedding cookies, also known as polvorones, are tender pecan-shortbread balls rolled in cinnamon-powdered sugar. Buttery, crumbly, six-ingredient cookies that melt on contact.

Hot fudge pudding cake that bakes its own chocolate sauce underneath. A vintage one-pan dessert where cocoa batter and a sugar-cocoa sauce magically separate in the oven.

Pumpkin Poundcake with Brown-Sugar-Walnut Glaze recipe

Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.

Whole wheat snickerdoodles swap half the white flour for whole wheat, giving these classic cinnamon-sugar cookies a nuttier, heartier crumb. Cream of tartar gives them their signature tang and chewy texture. Three dozen from one batch.

Apple-nut cinnamon streusel cake is a sour cream coffee cake folded with chopped apples and toasted sunflower seeds, finished with a cinnamon brown sugar streusel topping. Brunch and breakfast worthy.

When I taste the cookies that I made, amzaing, can't believe so nice flavour, chocolate with butter, on the top of the cookies, looks very nice too!

Cinnamon breakfast muffins studded with chopped apples and topped with a crunchy pecan streusel. Tender, golden-domed bakery-style muffins for a slow weekend morning.

Ghoul-Ade is a jet-black Halloween punch made by mixing orange and grape drink mix with ginger ale and sugar water. Five minutes, five ingredients, seriously spooky.

Chinese lobster sauce made with ground pork, fermented black beans, garlic, ginger, and egg ribbons. A savory Cantonese-style sauce for shrimp, tofu, or rice despite having no lobster.

Lindy's-style New York cheesecake with a buttery shortbread crust, 40 ounces of cream cheese, lemon and orange zest, and a sour cream top. Classic three-temperature bake for silk-smooth texture.

Peanut butter brownies baked in a jelly roll pan with a melted chocolate chip topping spread over the warm bars and a crunch of chopped peanuts. Easy bar cookies built for a crowd.

Fresh tomato pasta toss simmers blanched and peeled tomatoes with garlic, basil, parsley, and oregano, finished with a splash of cream over penne. A high-summer pasta sauce when tomatoes are at their peak.

Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.

Fat-free cinnamon-raisin biscotti made with egg whites. Twice-baked Italian cookies that crunch hard, dunk well, and skip butter and yolks entirely.

Raspberry Queen of Puddings with a lemon breadcrumb custard base, a layer of raspberry jam, and golden meringue piped on top. A classic British baked pudding served hot.

Onion meatloaf uses a packet of dry onion soup mix as the seasoning shortcut, topped with a tangy brown sugar, ketchup, and mustard glaze. Classic mid-century American comfort food.

Boiled cocoa cookies: no-bake oatmeal drop cookies made on the stovetop with cocoa, sugar, milk, and vanilla. Old-school fudgy bites that set on waxed paper in minutes.

Herbed focaccia, a crisp Italian flatbread with a touch of cornmeal, brushed with warm garlic-herb olive oil and showered with kosher salt. Thin and crackly, it's made for open sandwiches and freezes well.

Marbled chocolate cheesecake with bittersweet chocolate, rum, and sour cream on a graham cracker crust. A swirled two-tone cheesecake baked in a springform pan.