Recipes with sugar

No-bake chocolate oat cookies rolled in powdered sugar. Just 6 ingredients mixed together and chilled overnight for fudgy, truffle-like bites with zero oven time.

Molasses ginger snaps with the classic crackled tops that form as the dough balls melt and spread. Warmly spiced with ginger, cinnamon, and cloves, these crisp-edged cookies are a holiday baking staple.

Pineapple spice layer cake with crushed pineapple, raisins, cinnamon, nutmeg, and allspice topped with a fluffy cooked seven-minute frosting studded with pineapple. A from-scratch showstopper.

Citrus ice made with orange, grapefruit, and lemon juice frozen into a refreshing granita-style dessert. A light, diabetic-friendly frozen treat with bright triple-citrus flavor.

Sunshine orange cream cake layered with tangy sour cream and fresh orange slices. A from-scratch sheet cake split into two layers with a bright, creamy citrus filling.

Chocolate cola cake with real cola in both the batter and the warm cocoa icing, plus buttermilk, mini marshmallows, and optional pecans. A Southern sheet cake classic.

These easy and tasty bran muffins are excellent for breakfast, brunch or a snack during the day.

Kahlua orange nut cake is a moist tube cake with a buttery walnut crumb crust, fragrant orange-Kahlua batter, and a coffee liqueur glaze. Coffee, citrus, and toasted walnut in every bite.

Giant Texas-sized cookies loaded with oats, cereal, chocolate chips, coconut, and pecans. Scooped with an ice cream scoop for massive, chewy, everything-in-it cookies.

Chocolate caramel pecan cheesecake layers melted caramels and toasted pecans over a vanilla wafer crust, then tops with a semi-sweet chocolate cream cheese filling. A turtle-flavored cheesecake with all the classic candy flavors in slice form.

Fresh nectarines or peaches halved and stuffed with a whipped lemon cream cheese filling flavored with lemon balm. An elegant no-bake summer dessert.

Slow-baked beans sweetened with molasses and brown sugar, spiked with tangy apple cider and white vinegar. This old-school recipe bakes low and slow for 6 hours until creamy and rich.

Spicy pear relish simmered with whole cloves, cinnamon, lemon slices, and sugar. A make-ahead condiment that pairs with roast chicken and turkey, or doubles as a warm dessert.

Fall-off-the-bone Southwestern pork ribs baked low and slow in a tangy homemade sauce with chili sauce, honey, brown sugar, and six cloves of garlic.

Classic New Orleans bananas Foster: halved bananas caramelized in brown sugar and butter, flambeed with rum, and spooned over French vanilla ice cream tableside.

Pickled onions brined overnight in salt water, then packed in a hot vinegar brine with mustard seeds, horseradish, bay leaf, and hot peppers. Crunchy and tangy.

Chocolate chip pan cookies bake the classic Toll House dough as one giant sheet, then cut into 24 squares. All the flavor of a chocolate chip cookie with none of the scooping, rotating or batch-baking.

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

Pineapple sponge is an old-school no-bake dessert built from beaten egg whites, gelatin, and crushed pineapple folded into a cloud-light fruit mousse. A retro church-cookbook classic with banana, orange, and toasted nuts.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

This is an very excellent cheesecake, very yuuuuuy.

Trifle cheesecake on a coconut macaroon crust with sweet sherry, sour cream, and a strained raspberry preserve topping. Finished with whipped cream and slivered almonds.

Victorian jewels mini fruitcakes: brandy-soaked candied fruit, raisins, and walnuts baked into tender two-bite cakes. A glossy jelly glaze gives each one its jewel-box shine. Holiday gifting star.

Rum raisin cheesecake with crunchy oat-nut streusel topping and crumb crust. The textural contrast between creamy filling and crispy topping makes every bite interesting.

This cake is moist and tender and has a delightful frosting. I found this recipe in an old community cook book my Aunt gave me and it is very good. Great for a family dinner, picnic or potluck. One of my favorites!

It's one of the easiest way to cook a juicy and delicious turkey.

Shortbread crust and lots of fresh plums, simple ingredients make this delicious plum tart!

Alice's chess pie blends butter, sugar, eggs, half-and-half, cornmeal, and a splash of vinegar into a glossy custard pie with a crackly sugar top. A Southern pantry classic baked in a single crust.

A poke a hole in the cake cake that features red, white and blue. Strawberries, blueberries and whipped cream, how can you go wrong?

Bacon cornbread muffins with crispy diced bacon baked right into the batter. A savory, smoky twist on classic cornbread that bakes in just 15 minutes at high heat.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

Frozen peanut butter ice cream pie with a chocolate wafer crust, toasted cashews, and clover honey. Top each slice with warm fudge for a no-bake dessert that hits creamy, crunchy, and chocolate-deep in one bite.

Baked apples stuffed with oats and brown sugar, dusted in cinnamon, and baked in a splash of grape juice until tender and bubbling. A cozy fall dessert with no butter and a warm, spiced finish.

Fat-free chocolate cake leans on whipped egg whites and marshmallow creme instead of butter or oil for a light, fudgy crumb. No-fat dessert with cocoa, flour, and vanilla.

Asian-inspired meatball salad with pan-fried beef meatballs, pineapple chunks, and crisp vegetables tossed in a sweet-and-sour sauce made with soy, vinegar, and white wine. Served chilled over shredded lettuce.

Funnel cakes pour a sweet batter through a funnel into hot oil for golden, lacy fried treats dusted with powdered sugar. State-fair classic, ready in 30 minutes at home.

No-bake white chocolate pie with cream cheese, butter, and vanilla in a chocolate crumb crust. A rich, creamy, cheesecake-style filling that sets up silky smooth in the fridge.

European-style hazelnut cookies made with egg whites, ground hazelnuts, lemon zest, and cinnamon, piped onto rice paper and topped with candied cherries.

Coconut haystack cookies with chopped dates and walnuts, bound by a meringue-style egg white and sugar base then baked golden. Chewy, crunchy, and naturally flour-free.

Sichuan-style stir-fried green beans with fermented black beans, fresh hot chilies, garlic, and a tangy rice vinegar glaze. A spicy Chinese vegetable side in 30 minutes.

Tropical bread pudding layers French bread with sliced bananas and flaked coconut, then bakes in a vanilla custard. Caribbean-inspired twist on the classic comfort dessert.

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Soft yeast rolls made with a stand mixer and dough hook, using powdered milk and vegetable oil for a tender crumb. Brushed with melted butter after baking.

Cherry cheddar bread with sweet Bing cherries and sharp cheddar folded into a tender quick bread. An unexpected sweet-savory combination that works.

Homemade mango ketchup with fresh mangos, vinegar, white wine, ginger, allspice, cinnamon, and cayenne. A fruity, spiced condiment cooked down and strained smooth.

Making your own English muffins isn't hard, this version uses a sourdough starter for better flavor.

Quick pumpkin bundt cake using spice cake mix and canned pumpkin, topped with a Kahlua coffee glaze. A semi-homemade fall dessert with rich, warm spice flavor.