Recipes with sugar

A succulent beef dish that's seasoned to perfection with chili powder and hot pepper sauce.

Much healthier than your regular cake, but still tastes delicious.

Elegant shortbread-style cookies with ground toasted pecans and a splash of dry sherry. Pressed with decorative designs and ripened overnight for the best texture. Makes 90 cookies.

Coca-Cola marshmallow cake with hot nut icing: a Southern sheet cake made with cola in the batter, mini marshmallows folded through, and a warm fudge-pecan glaze poured over while still hot.

Vintage gumdrop squares: chewy brown sugar bars studded with chopped gumdrops and walnuts, finished with a tangy orange butter frosting. A retro Christmas cookie tray treat.

Southern-style okra stewed with Rotel tomatoes and green chilies, bacon drippings, bell pepper, celery, and chili powder. A smoky, spicy side dish that freezes well.

Harvest apple pie with a brown sugar-nut praline topping baked over the top crust. A double-crust apple pie with a caramelized, crunchy finish.

Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.

Hot fudge pudding cake that creates its own chocolate sauce as it bakes. A cocoa and honey batter topped with brown sugar and cocoa, then doused with hot water. Magic happens in the oven.

Whole roast duck stuffed with a sweet apple, raisin, and cashew dressing, topped with bacon strips for extra richness. Serve alongside wild rice for a cozy fall dinner.

Pumpkin banana nut bread with cinnamon and ginger, two kinds of sugar, and chopped walnuts. Makes two loaves of moist, spiced quick bread that freezes beautifully.

End of summer beef stew packed with fresh tomatoes, corn, green beans, peas, potatoes, squash, and carrots. A garden-clearing one-pot meal for the season's last harvest.

Silky, from-scratch custard loaded with fresh banana slices in a flaky prebaked crust, crowned with whipped cream. Banana cream pie the old-fashioned way.

Orange-butterscotch cheesecake on an oat-and-brown-sugar crust, scented with orange zest and crowned with homemade butterscotch sauce. Bright citrus and deep caramel in one dramatic dessert.

These are better then the average peanut butter cookie and really do melt in your mouth!

Mexicali pasta pie with a spaghetti crust, cottage cheese layer, and spiced ground pork with green chiles and tomatoes, topped with cheddar and crushed corn chips. All microwave.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Masterclass frozen raspberry souffle layered with crisp almond meringue discs and Italian meringue mousse with whipped cream, served with raspberry puree. A pastry chef's showpiece.

Bread machine Grape-Nut bread with applesauce for a small loaf. A simple dump-and-start recipe with a nutty, crunchy texture from Grape-Nuts cereal. Just 5 ingredients.

A buttery tube cake swirled with coffee liqueur, instant coffee, and cocoa. Marbled layers of rich coffee batter and chocolate make this cafe au lait cake an elegant, aromatic showstopper.

Classic Spudnuts: fluffy potato doughnuts made with real mashed potatoes and yeast, fried golden and dipped in a powdered sugar glaze. This big-batch recipe makes about 100 doughnuts that freeze beautifully.

Homemade chocolate whoopee pies with fluffy marshmallow creme filling. Soft cocoa cakes sandwiched around a sweet, billowy center for a New England bakery classic you can make at home.

Quick-pickled cucumbers tossed in vinegar, sugar and fresh ginger after a brief salt-draw. A 15-minute Japanese-style sunomono refrigerator pickle, ready to chill and serve.

Crunchy ramen cabbage salad with toasted almonds, sesame seeds, and a tangy ramen seasoning vinaigrette. A no-cook potluck favorite with addictive crunch in every bite.

Egg-free and dairy-free cookie dough made with soy yogurt, applesauce, and oats. Customize with chocolate chips, dried fruit, or nuts for a vegan cookie that's all your own.

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.

French prune and almond tart with tea-soaked prunes nestled beneath a silky frangipane filling of ground almonds, egg, sugar, cream, and a splash of eau-de-vie. Finished with powdered sugar.

Bread machine cinnamon raisin bread with whole wheat flour, buttermilk, and vital wheat gluten. Hearty, soft, and loaded with cinnamon throughout every slice.

Dense chocolate pound cake with cocoa and cake flour, topped with silky boiled fudge frosting. Butter and shortening combo creates tender crumb that bakes for 90 minutes.

Flaky buttermilk raisin scones with a hint of nutmeg, brushed with egg white and sugar for a golden crunch. Ready in 45 minutes with a whole-wheat variation included.

A lighter chocolate strawberry cheesecake made with nonfat cottage cheese, neufchatel, and cocoa on a graham cracker crust. All the creamy richness with a fraction of the guilt.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Pig cake, a Southern church-supper classic with mandarin orange cake layers and a fluffy pineapple cream cheese frosting. Three-layer pastel pretty, ready for potlucks and reunions.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

German chocolate pretzel cookies (Schokoladenpretzel) hand-shaped from cocoa dough and topped with cocoa frosting. A fun baking project that makes about 2 dozen pretzel-shaped cookies.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

A chocolate banana bundt cake with two layers of streusel filling made from brown sugar, chocolate chips, pecans, and allspice. Moist from sour cream and mashed bananas, dusted with powdered sugar.

Anise-scented raisin biscotti with walnuts, lemon zest, and orange zest. Butter-based dough double-baked until crisp. A traditional Italian dunking cookie with citrus and spice.

Steamed potato salad tossed with green peas, celery, and scallions in a lighter dressing of mayonnaise, yogurt, Dijon mustard, and loads of fresh dill. A bright, tangy side for cookouts and potlucks.

Tender beef simmers with warm cinnamon, cloves, and cumin, balanced by sweet raisins and red wine for an exotic slow cooker stew served over fluffy rice.

Buttery scones studded with mini chocolate chips and orange zest, baked golden then drizzled with both melted chocolate and white chocolate. A bakery-worthy breakfast treat in under an hour.

Reva's molasses sugar cookies: chewy, crackle-topped molasses cookies rolled in sugar before baking. Spiced with cinnamon, ginger, and cloves. The old-fashioned holiday cookie your grandma kept in a tin.

Imagine, having all your favorite tastes...milk chocolate, peanut butter and jelly...rolled into one great snack!

A layered Snickers pie with a graham cracker crust, fudge brownie layer loaded with chopped candy bars, and a creamy vanilla cream cheese topping with milk chocolate.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Texas-style pecan pie with a secret cornmeal addition for texture, both light and dark corn syrup for depth, and vanilla butternut extract. Gooey, crunchy, and piled with whipped cream.