Recipes with sugar

Peanut butter oatmeal cookies with rolled oats and your choice of chocolate chips or chopped peanuts. Chewy centers, crisp edges, and a 5-dozen yield from one batch.

Wild blueberry cookies with fresh or frozen berries, lemon zest, and a soft drop-cookie dough. Tender, cakey, and bursting with real fruit in every bite.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Chicken marinara made with a fast homemade tomato sauce of diced tomatoes, tomato paste, red wine, and basil spooned over cooked chicken pieces. A 25-minute weeknight Italian dinner with pantry staples.

Meringue cookies use just five pantry ingredients to make crisp, snowy puffs that melt on the tongue. Naturally fat-free and gluten-free, with a marshmallow-like interior and a delicate vanilla finish.

Fruit and nut muffins with whole wheat flour, applesauce, raisins, dates, and walnuts. A lower-fat big-batch recipe using egg whites and skim milk for lighter baking.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Soft molasses sugar cookies with cinnamon, cloves, and ginger, rolled in sugar with a thumbprint filled with extra crunch. Crisp edges, chewy centers, warm holiday spice.

Soft, cakey persimmon cookies made with ripe persimmon pulp, warm cinnamon, plump raisins and crunchy nuts. An old-fashioned drop cookie and a great way to use up overripe persimmons in autumn.

Cornmeal crepes with a slight gritty sweetness, spread with apricot jam, folded into quarters, and served with sugared strawberries and vanilla yogurt. A light, fruity breakfast or dessert.

Homemade fig bars with a jammy dried fig filling wrapped in buttery brown sugar dough. Chilled overnight for the best texture, then baked until golden.

Rotisserie-style pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Slow-roasted and deeply caramelized.

A milk-based sourdough starter jump-started with yeast: flour, water and yeast left to ferment, then enriched with milk, sugar and flour. Keep it in the fridge and feed it after each use for ongoing baking.

Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.

Nutty bread machine loaf with chopped walnuts throughout for crunchy texture and rich flavor in every sandwich slice

Crunchy chocolate chip cookies made with crisp rice cereal for extra crackle in every bite. A quick drop cookie with mini chocolate chips that bakes in just 9 minutes.

Peanut butter cheese pie with a hidden chocolate ganache layer at the bottom of a graham cracker crust, topped with marbled peanut butter cream cheese filling and real whipped cream swirls.

Poke is a Pacific Islands banana and arrowroot pudding baked in squares and soaked in fresh coconut milk. Naturally gluten-free, lightly sweet, with a chewy-silky texture.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.

Spiced pound cake with mace, vanilla, and almond extract baked in a Bundt pan until golden and dense. Powdered sugar in the batter creates an ultra-fine, velvety crumb that melts on your tongue.

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Cornmeal nips are crispy, bite-sized cornmeal puffs with a kick of hot sauce and grated onion. Drop-baked from a simple batter with just 8 ingredients.

Swedish rye bread for the bread machine with rye flour, molasses, orange zest, and brown sugar. Dump the ingredients in, press start, and walk away.

Election Day cake, a historic New England yeast-raised spice cake studded with raisins, citron and nuts, warmed with cinnamon, nutmeg, cloves and mace, and glazed with confectioners' sugar. A colonial American tradition.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Fat-free carrot muffins with cinnamon, cloves, orange zest, and raisins. No butter or oil needed, just grated carrots and eggs for moisture in a warmly spiced batter.

No-cook cranberry orange relish made in the food processor with fresh cranberries, a whole orange, apple, nutmeg, and ginger. Bright, tart, and ready in 10 minutes flat.

Bite-sized sweet mini muffins dipped in melted butter and rolled in cinnamon sugar. Tender, nutmeg-spiced, and perfect for gifting or brunch platters.

Chocolate drop cookies are soft, cake-like buttermilk cookies made with melted unsweetened chocolate and chopped walnuts. An old-fashioned drop cookie recipe that yields 3 dozen.

Why wait for Thanksgiving when you can fire up the barbecue and enjoy this tantalizing turkey now!

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

Traditional Welsh plate cake cooked on a bakestone with dried fruit, nutmeg, and brown sugar. Teisin Lap is a rustic griddle cake with a golden crust and tender, fruited crumb, no oven required.

Old-fashioned marshmallow fudge with chocolate chips, evaporated milk, and chopped nuts. A stovetop candy recipe that sets up smooth and creamy every time.

Vanilla wafer pie crust with melted butter, lemon zest, and sugar pressed into an 8-inch pan. A quick no-bake crust with a subtle citrus twist that pairs beautifully with cream pies and cheesecakes.

Marshmallow cream chocolate cake whips egg whites with marshmallow fluff and folds in cocoa for a virtually fat-free chocolate cake with a soft, almost angel-food crumb.

No-bake fudgy oatmeal cookies with cocoa, peanut butter, and rolled oats. Boil the sugar mixture for one minute, stir in oats and peanut butter, drop on wax paper, and you're done.

Holiday double chocolate brownies topped with candy-coated chocolate pieces baked into the surface. A fudgy cocoa brownie with a festive, colorful crunch on top.

Orange-cranberry bread for the bread machine with whole wheat flour, dried cranberries, fresh orange juice and zest, and cinnamon. A hearty, fruit-studded holiday loaf.

Pumpkin praline pie with a spiced condensed milk custard filling topped with pecan halves in a brown sugar and cream praline glaze. A Thanksgiving showstopper.

Red-cooked eggs simmered in dark soy sauce, brown sugar, chicken broth, and sesame oil until deeply colored. A Chinese appetizer served with a hoisin and oyster sauce dip.

Frozen orange cream bars with a fluffy whipped filling between graham crackers. A light, low-calorie frozen dessert made with nonfat dry milk and orange juice concentrate.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Cranberry fruit nut bread for the bread machine, brightened with fresh orange juice and zest, studded with chopped tart cranberries and crunchy nuts for a holiday-ready loaf.

Homemade yogurt in a thermos: just milk and a spoonful of starter yogurt, cultured 7 hours in a warm thermos for thick, tangy results. No yogurt maker needed, served with fresh raspberries.

Fresh peach pie layers ripe sliced peaches under a glossy peach-and-nutmeg glaze in a pre-baked shell. No double crust, no second bake. The classic American summer fridge pie that lets ripe fruit do the talking.

Black chocolate cake made with a boiled chocolate-milk-sugar syrup folded into a simple butter batter. Dense, fudgy, and baked in a single 9x13 pan.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.