Recipes with sugar

Buttery pecan snowball cookies rolled in powdered sugar. No eggs, no leavening, just six ingredients for a crumbly, melt-in-your-mouth shortbread-style cookie.

Melting moments cookies made with just 4 ingredients: flour, cornstarch, powdered sugar, and margarine. Baked low and slow, they crumble and dissolve on your tongue.

Cream cheese butter cookies topped with fresh strawberry halves. A simple thumbprint-style cookie with a tender, melt-in-your-mouth shortbread base and bright berry on top.

Chocolate pizzelle cookies made with cocoa powder, melted butter, and vanilla, pressed on a pizzelle iron. An Italian waffle cookie with a rich chocolate twist.

Bran muffins with molasses, cornmeal, and raisins made with no eggs and no butter. A high-fiber, one-bowl muffin recipe that comes together in minutes.

Caramelized onion and rosemary pizza on a homemade food processor dough with Parmesan and a splash of red wine vinegar. A focaccia-style flatbread in 35 minutes.

Linzer thumbprint cookies with ground almonds, dark brown sugar, cinnamon, lemon zest, and cherry jam centers. An Austrian-inspired butter cookie with a tender, nutty crumb.

Garlic bubble loaf made from soft yeast dough balls dipped in garlic-paprika butter, layered in a loaf pan, and topped with sesame seeds. Pull-apart and golden.

If you have egg whites left over from other recipes, use them for making kisses. For the holidays you can dress them up by sprinkling some green sugar or red cinnamon hearts on each kiss to make them more festive.

Classic snickerdoodles rolled in cinnamon sugar with a tangy cream of tartar dough. Soft, chewy cookies with crinkled tops and a sparkly cinnamon crust that flatten as they bake.

Sour cream apple pie with a cinnamon-spiced shortbread crust and a buttery walnut streusel top. McIntosh apples bake into a custardy filling that sets up creamy under the crunchy walnut topping.

Chocolate thins are ultra-thin, crispy chocolate cookie bars spread in a sheet pan and topped with chopped walnuts. A quick one-bowl recipe baked in just 10-12 minutes.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Poppy seed tea cake with sour cream, almond extract, and cinnamon, baked in a tube pan. A buttery, tender cake with nutty seeds and a delicate crumb from cake flour.

Shoo fly pie with a gooey molasses bottom and spiced brown sugar crumb topping. This Pennsylvania Dutch classic uses cinnamon, mace, ginger, and cloves for warm, deep flavor.

These rich brownies are full of chocolate flavor, if you are a big fan of chocolate, you will love these sweet treats. Also the pecans give the nutty taste and nice crunch in every bite.

Egg-free and dairy-free corn muffins made with cornmeal, flour, shortening, and vinegar. A simple, old-fashioned recipe that bakes up golden in 20 minutes with pantry staples and water instead of milk.

String beans Provencal braised in a sauce of plum tomatoes, onion, garlic, and thyme until meltingly tender. A French-style green bean side dish that's vegan and serves a crowd with simple ingredients.

Three-layer orange cream brownies with a fudgy walnut brownie base, fluffy orange buttercream middle, and a glossy chocolate icing top. The Terry's Chocolate Orange in bar form, cut into 36 perfect bites.

Praline sauce made with dark brown sugar, toasted pecans, and vanilla, thickened with cornstarch and skim milk. A lighter take on the classic Southern dessert sauce.

Light snickerdoodles made with margarine, skim milk, and egg whites for less fat than traditional recipes. Rolled in cinnamon sugar with that classic cream of tartar tang.

Awesome Oatmeal Fruit Jam Bars recipe

Crustless walnut fudge pie with melted unsweetened chocolate, butter, and chopped walnuts baked in a pie pan. Dense, rich, and brownie-like. Freezer-friendly.

Sour cream sugar cakes, soft tender drop cookies made with sour cream and half butter, half shortening. Lightly sugared tops, cake-like crumb, a forgotten heartland classic.

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Orange nut muffins with walnuts, fresh orange peel, cinnamon, and brown sugar. A tender quick bread muffin with warm spice and bright citrus in every bite.

Make-ahead slice-and-bake hermit cookies with five warming spices, plump raisins, and buttery dough. Roll into logs, freeze, slice, and bake fresh cookies anytime.

Chocolate pan cake pours hot cocoa-butter liquid into a buttermilk batter, bakes in a 13x9 pan, and gets a warm cocoa glaze poured over while still hot. Southern Texas sheet cake classic.

Orange corn muffins with fresh orange zest for a bright citrus twist on classic cornbread. Light, tender muffins that bake up golden in under 15 minutes.

Chunky peanut butter cookies rolled in sugar and pressed with a fork. A big-batch recipe with both white and brown sugar for crispy edges and chewy centers.

Buttery pecan tea cookies rolled in powdered sugar while warm, then dusted again after cooling. Melt-in-your-mouth snowball cookies also known as Russian tea cakes.

Chilled strawberry soup blended with red wine, plain yogurt, and sugar. A no-cook summer dessert soup that chills overnight for deep berry flavor.

Old-fashioned cream substitute for fresh berries and fruit, made with milk, egg whites, sugar, and a touch of cornstarch for body. A vintage Victorian-era topping.

This cake is named tea cake, but there is no tea in it, and flavour is very nice!

Pecan butter cookies are soft brown sugar drop cookies packed with chopped pecans. Buttery, caramel-kissed, and baked in 10 minutes for 2 dozen classic Southern cookies.

Classic Southern spoon bread with separated eggs folded in for cloud-like texture. Serve hot from the dish with butter for authentic comfort.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Homemade wine mustard made with dry mustard, white wine, apple cider vinegar, and eggs cooked in a double boiler until thick and smooth. A sweet-hot condiment that keeps for months.

Cream cheese rugelach rolled with cinnamon-spiced walnuts. The flaky three-ingredient dough bakes into tender, buttery crescents in under 15 minutes.

Red velvet cheeseball is a no-bake dessert dip made from cream cheese, butter, and dry red velvet cake mix, then rolled in mini chocolate chips. A sweet, creamy party centerpiece for dunking vanilla wafers and graham crackers.

Quick oat cracker bread with rolled oats, sugar, egg, and milk. A simple baking-powder-leavened flatbread that skips yeast and rises in the oven.

Golden cornbread that bakes up light, tender, and slightly sweet, with a soft golden crumb. A quick, classic bread to serve warm with butter or ladle creamed chicken over for an old-fashioned supper.

Mayo and yogurt dill dip leaning mostly on tangy plain yogurt, brightened with fresh dill, scallions, and garlic. A lighter, herby dip that comes together in five minutes for raw veggies.

Overnight caramel French toast bakes layered bread over a brown sugar, butter, and pecan caramel that turns into a gooey, sticky topping. Assemble the night before and bake fresh for an effortless holiday brunch.

Chocolate melting moments are buttery, cocoa-rich shortbread cookies that crumble and melt the second they hit your tongue. Cornflour is the trick behind that delicate, sandy texture. Just a handful of pantry ingredients, no eggs needed.

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

Glazed barbecued beef brisket simmered fork-tender then finished on the grill with your choice of three glazes: honey-spice, apple-mustard, or apricot. A two-stage method for smoky, glossy brisket.