Recipes with sugar

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

Chocolate madeleines: classic French shell-shaped tea cakes made with semi-sweet chocolate, butter, and cake flour. Delicate, buttery, and with a tender crumb under a crisp edge.

No-bake peanut butter bars with graham crackers, powdered sugar, and chunky peanut butter topped with melted chocolate. Tastes like a homemade Reese's cup in bar form.

Ginger walnut drop biscuits with fresh ginger root puree, brown sugar, and finely chopped walnuts in a buttery biscuit dough. A warmly spiced, no-rolling biscuit baked golden in 17 minutes.

Three-layer chocolate almond cake with cocoa buttermilk layers, almond cream filling, and rich chocolate frosting. A showstopper from-scratch layer cake.

Lebanese-style eggplant casserole with mushrooms, tomatoes, garlic, and basil layered and baked with Parmesan. A simple vegetarian bake with a flour-thickened tomato sauce.

Slow-simmered strawberry-rhubarb compote with just four ingredients cooked low for hours until thick and jammy. A versatile fruit topping for yogurt, ice cream, or toast.

Molasses barbecued ribs get a salt-vinegar brine soak, then a grill basting of dark molasses sauce loaded with onion, pepper, celery, tomato, cloves and allspice. Smoky, tangy, sticky, and built for summer.

Fudgy peanut butter brownies studded with chocolate chips. One bowl, no cocoa powder needed, 30 minutes from start to cooling rack.

Holiday pumpkin muffins with pumpkin pie spice, buttermilk, and a simple powdered sugar glaze. Soft, warmly spiced, and ready in 25 minutes for Christmas morning breakfast.

Traditional Italian almond biscotti (Biscotti di Prato) baked twice for shattering crunch. No butter, no oil, just flour, eggs, sugar, and whole blanched almonds.

Here's a cake for praline lovers that can be prepared as a layer or sheet cake.

Caramel pecan pie with a silky custard filling and billowy meringue topping. Caramelized sugar, toasted pecans, and vanilla custard pour into a flaky crust for a Southern-style holiday dessert.

Chocolate cream cheese pie is a no-bake mousse-style dessert with melted chocolate chips, whipped cream cheese, and folded egg whites in a chocolate graham crust. Light, rich, and chillingly cool.

Crisp cornmeal waffles loaded with crumbled bacon and rendered bacon fat for shattering edges and smoky flavor. Yellow cornmeal gives serious bite while a quick milk-vinegar buttermilk softens the crumb.

Flourless-style chocolate loaf cake spiced with cinnamon, lifted with whipped egg whites, and drenched in a glossy mocha sauce. A dense, fudgy slice with espresso depth.

No-bake peanut butter bars with crushed graham crackers, powdered sugar, butter, and a melted chocolate chip topping. Tastes like a homemade peanut butter cup in bar form.

Cranberry pear crisp with a brown rice base topped with oats, pecans, and coconut. A unique fall dessert with tart cranberries and sweet pears.

Double chocolate peanut butter cookies with melted semisweet chocolate swirled into peanut butter dough, loaded with milk chocolate chips, and topped with a whole peanut. Thick, fudgy, and bakery-sized.

Passover-friendly sponge cake roll made with potato starch instead of flour, filled with a bright orange curd. A light, flourless citrus dessert perfect for the Seder table.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.

Chocolate raspberry buttercream bars with a fudgy brownie base, raspberry jam layer, silky French buttercream, and a chocolate drizzle top. A bakery-style dessert worth the effort.

Creamy mocha fudge made with cocoa powder, butter, strong coffee, heavy cream, and chopped pecans. The no-cook fudge that skips the candy thermometer and sets up smooth in the fridge.

Individual mini chocolate cakes baked in ramekins with a molten white chocolate center, toasted pecans, and a topping of whipped cream and grated dark chocolate. Restaurant-style plated dessert.

Double chocolate drop cookies with melted unsweetened chocolate in the batter, semi-sweet chips throughout, and a from-scratch chocolate frosting on top.

Classic rolled sugar cookies with a buttery, tender dough that holds its shape when cut with pumpkin, leaf, or any seasonal cookie cutter. Sprinkle with sugar or frost after baking.

Mile-high fig pie with a sour cream and dried fig filling, chopped walnuts, and a towering meringue topping baked golden. A vintage showstopper dessert.

An absolutely wonderful apple pie that will remind you of simpler days.

Cocada imperial: a silky Brazilian coconut custard pudding made with fresh coconut, homemade reduced milk, and egg yolks. A beloved tropical dessert from Portuguese colonial kitchens.

Fuss-free chocolate pound cake is a dense, buttery cocoa cake with a fine, velvety crumb baked in a tube pan. No frosting needed, just a tender slice of deep chocolate. Easy from-scratch comfort baking.

Garden herb muffins are savory low-fat muffins studded with grated carrot, green onion, garlic, and mustard. A bread basket savory bake for soups and salads.

Slow cooker baked beans with bacon, brown sugar, barbecue sauce, ketchup, and mustard. A dump-and-go crockpot side dish that simmers all day for a sticky, smoky-sweet cookout classic.

Upside-down rhubarb muffins with a caramelized brown sugar and butter rhubarb topping. Warm nutmeg-spiced muffins flipped to reveal a sticky, tart rhubarb crown.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Fireside cranberry apple tea made with cranberry juice, cinnamon-apple herbal tea bags, and brown sugar. A warm, caffeine-free winter drink ready in minutes.

Orange biscotti with fresh orange zest, rum, and olive oil, rolled thin, cut into scalloped strips, and baked twice with a butter-sugar glaze. Crispy Italian cookies for dipping in coffee or dessert wine.

Microwave coconut-graham pie crust with toasted sweetened coconut, crushed graham crackers, butter, and sugar. A no-bake crust ready in 20 minutes without heating up the oven.

Sour cream chocolate cake using a cake mix enriched with sour cream and brown sugar, topped with a broiled sour cream and brown sugar glaze. Extra moist and finished in minutes under the broiler.

Patty Ann's chocolate diamonds are dense, fudgy chocolate-pecan bars cut into diamond shapes. A short ingredient list and one bowl deliver brownie-like richness with a satisfying nutty crunch.

Sundae brownie pie bakes a fudgy brownie batter loaded with chocolate chips, peanut butter chips, and nuts right into a pie crust. Served warm with ice cream, it's a scoopable sundae in pie form.

Microwave rum cake with devil's food layers soaked in rum, apricot preserves in the middle, and fluffy Italian-style meringue frosting. Retro dessert, updated speed.

Tunnel of Fudge cake from scratch with a gooey, fudgy center that forms naturally during baking. A rich chocolate bundt cake with walnuts and cocoa glaze, no cake mix required.

Rohkostsalat is a German raw cabbage salad with diced apple, raisins, and a tangy sour cream dressing with pineapple juice. A crunchy, sweet-tart side dish served cold.

Shape-holding cutout cookies with almond and vanilla extract that keep every detail from imprinted cookie cutters. Soft, flavorful, and ideal for royal icing.

Low-fat orange raisin muffins with wheat germ and an orange juice glaze, made with egg whites and skim milk. A wholesome breakfast muffin that freezes well and reheats in seconds in the microwave.

Fresh pineapple sherbet made from a whole pineapple with just sugar, lemon juice, and water. Cooked, blended smooth, frozen, then beaten light and served in the pineapple shell.

Fattigmann, a traditional Norwegian fried cookie flavored with cardamom, lemon zest, and brandy. Diamond-shaped, paper-thin, and dusted with sugar.

Jumbles are a colonial-era ring-shaped cookie scented with rosewater, caraway, cinnamon, and nutmeg. Crisp, buttery, and dusted with sugar. A historical American recipe from the 1700s.