Recipes with sugar

Warm Upside-Down Cheesecakes with Blueberry Sauce recipe

Rich chocolate date cake with semi-sweet chocolate chips and chopped walnuts baked in a 9x13 pan. The dates keep it incredibly moist while cocoa adds deep chocolate flavor.

Old-fashioned steamed persimmon pudding with cinnamon, rum, walnuts, and raisins. A dense, moist holiday dessert steamed for 2 hours in a pudding mold for a rich, spiced fruit pudding.

No need to use store bought seasoning mix. Control the salt level and use your own.

Crustless chocolate decadence cheesecake delivers truffle-like richness in every bite. Topped with Kahlua whipped cream and chocolate curls, the showpiece dessert for dinner parties and birthdays.

Stir-fried chicken breast simmered in a unique tea-infused sauce with soy, ginger, garlic, and sugar, thickened with cornstarch. A quick Bengali-inspired weeknight dinner for two, served over rice.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

Ricotta cheese pound cake made with a blend of whole wheat and all-purpose flour, brown sugar, lemon zest, and nutmeg. The pureed ricotta creates an incredibly moist, dense crumb.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Elegant chocolate log cake (Buche de Noel) with a cocoa sponge rolled around marshmallow whipped cream filling, covered in chocolate frosting, and topped with pecans.

Brown sugar ginger snaps cream butter with brown sugar, an egg yolk, and ground ginger into a roll-and-cut dough. Crisp edges, tender centers, no molasses needed.

This cookie base is used to make loads of cookie recipes. Crisp edges with soft centers, this cookie dough recipe is ideal for getting creative with your add-ins.

Barbecued beef brisket rubbed and marinated overnight, then baked low and slow in a tangy-sweet homemade sauce until fork-tender. No smoker needed, just sliced brisket for piled-high barbecue sandwiches.

Like muffins but they're called puffins. So quick and easy to make using Bisquick or similar biscuit baking mix. Lightly sweetened and enriched with cottage cheese and brightened with lemon, they're a puffin delight.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.

Pecan turtle bars with a buttery shortbread crust, bubbly brown sugar caramel layer, whole pecans, and swirled milk chocolate on top. Addictively rich cookie bars.

Hearty Dutch oven rump roast braised low and slow with pinto beans, tomato sauce, peppers, and onions. This cowboy-style one-pot beef and bean dinner feeds a hungry crowd.

Brown sugar chocolate chip cookies with orange zest and a shiny orange-liqueur glaze brushed on hot from the oven. Crispy, citrusy, and loaded with chocolate.

Fudgy cookies loaded with melted chocolate, cream cheese, oats, and nuts get chilled then baked until centers stay moist for brownie-textured treats.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Orange butter cake with fresh orange juice, zest, brown sugar, and graham cracker crumbs in the batter, finished with a Grand Marnier-spiked tropical cream cheese spread.

Festive pumpkin pie with a cream cheese-enriched filling, warm spices, and a sour cream topping baked right on. Part pumpkin pie, part cheesecake, all holiday showstopper.

Homemade mocha coffee mix with instant coffee, hot cocoa mix, powdered creamer, and sugar. Mix a jar, scoop and stir with hot water for an instant cafe mocha.

Oven-puffed peaches and cream pancake: a dramatic Dutch baby with sliced peaches, pecans, and cinnamon baked into the custardy batter. Finished with an almond-scented sour cream drizzle.

Cocoa cheesecake built on a toasted coconut and pecan crust, finished with a fluffy marshmallow meringue baked golden on top. Rich, nutty, and topped with a cloud of sweetness.

Buttery shortbread bites rolled in paprika, cayenne, curry powder, and cumin. A savory, spice-crusted appetizer that's totally unexpected and completely addictive.

Korean-style sigeumchi namul: blanched spinach tossed in soy sauce, sesame oil, crushed sesame seeds, and scallions. A classic banchan side dish ready in under 20 minutes.

Bananas and pecan foster simmer halved bananas in a brown sugar, butter, orange juice, cinnamon, and toasted pecan sauce, served warm over vanilla ice cream. A New Orleans classic with a Southern pecan twist.

Buttermilk walnut bundt cake baked over a brown sugar and Karo syrup topping with whole walnuts. A sticky-bottomed cake with a tender, airy crumb from whipped egg whites.

German potato salad with a twist: warm potatoes tossed in a tangy beer-based dressing with bacon, mustard, and a kick of hot sauce for Oktoberfest or summer cookouts.

No-bake red, white, and blue pie layered with blueberry filling, sweetened cream cheese mousse, and cherry pie filling. A patriotic, make-ahead dessert for Fourth of July.

Mini blackbottom cupcakes with a fudgy chocolate cake base topped with a sweet cream cheese and chocolate chip filling, cooked in the microwave using paper egg cartons as molds. A vintage retro treat that's quick and fun.

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.

Coconut brownies: chewy chocolate brownies loaded with flaked coconut in the batter and crowned with chocolate chips and walnuts. The fudgy chocolate-coconut bar that beats any candy.

Monster chunk cookies with hand-cut chocolate chunks, rolled oats, dark brown sugar, and butter baked low and slow for thick, chewy centers and golden edges.

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Baked chicken breasts in a sweet-tangy orange juice sauce with brown sugar, basil, and nutmeg, finished with tender peach or apricot halves. Served over white rice for a fruity one-dish dinner.

Frozen lemon pie with a snappy ginger crumb crust, filled with sweetened cream, fresh lemon juice, and zest, then frozen until scoopable. No-bake, no eggs, no custard cooking.

A buttery oat crust topped with gooey melted caramel, a layer of melted chocolate chips, and crunchy pecans, then chilled and cut into bars. Turtle candy in bar form that takes just 30 minutes to make.

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

Chocolate spritz cookies made with melted semi-sweet chocolate chips in the dough, pressed through a cookie press and topped with red cinnamon candies. Makes about 7 1/2 dozen.

Rhubarb and nut streusel cake with thickened tart rhubarb filling sandwiched between buttery cake layers and topped with crumbly streusel. A spring coffee cake that turns rhubarb season into dessert.

Soft honey yeast rolls with a sweet butter-honey-sugar topping drizzled on before baking. No kneading required, just drop spoonfuls of sticky dough into the pan.

Cocoa-laced yeast dough swirled with cinnamon, chocolate chips, and toasted almonds, shaped into a gorgeous ring and drizzled with Kahlua cream icing. A brunch showstopper.

Creamy ricotta spread brightened with fresh orange zest, a touch of sugar, and warm nutmeg. Ready in 10 minutes and ideal for brunch boards, toast, or fruit platters.

Light, pillowy yeasted beignets fried golden and buried under powdered sugar. This overnight dough recipe makes about 5 dozen New Orleans-style French doughnuts.

Lemon almond cookies wrapped around chocolate kisses, dusted with powdered sugar, and drizzled with melted chocolate for a sweet lemon-chocolate surprise.