Recipes with sugar

Prune spice cake baked in a bundt pan with buttermilk, oil, pecans, cinnamon, and nutmeg. Incredibly moist from the prunes and oil with a dense, tender crumb.

Old-time potato sourdough starter made with just four ingredients: unbleached flour, potato water, sugar, and salt. No commercial yeast needed for this traditional wild-fermented starter.

Sweet potato pie with evaporated milk, cinnamon, and a surprise hit of lemon extract. Old-fashioned Southern dessert with a custardy filling and a deeply browned crust.

Coiled honey almond twist bread made with basic sweet dough, topped with a buttery honey-almond glaze that caramelizes as it bakes. A pull-apart breakfast or brunch bread.

Thick-cut sirloin steak marinated in lemon juice, Worcestershire, and mustard, then grilled over charcoal. Bright citrus cuts through the rich beef for a bold summer grill recipe.

Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.

Gingerbread biscotti with fresh ginger, dark molasses, toasted almonds, and warm spices like cinnamon, nutmeg, cloves, and allspice. Crunchy, spiced, and perfect for dunking.

Homemade chocolate peanut butter cups: milk chocolate shells filled with sweet peanut butter centers. Better than store-bought, made in candy cups in 30 minutes.

Peanut butter chocolate fudge made smooth and creamy with marshmallow fluff, swirled with semisweet chocolate chips and a full cup of peanut butter. A rich, melt-in-your-mouth holiday candy.

Tofu ricotta cheese substitute made with firm tofu, lemon juice, basil, garlic, and vegetable oil. A dairy-free vegan filling for lasagna, stuffed shells, and baked pasta.

Raw cranberry relish with fresh oranges, lemon zest, and sugar pulsed in a food processor. A bright, no-cook Thanksgiving condiment ready in 20 minutes.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Mexican wedding cookies (polvorones): tender almond shortbread balls baked low and slow, then rolled twice in powdered sugar for that signature snowy coating. Melt-in-your-mouth holiday classics.

Lemon angel food cake baked from scratch and hollowed out to hold a lemon whipped cream filling set with gelatin. Light, airy, and bright with citrus.

Peanut butter and jelly muffins made with whole wheat flour, crunchy peanut butter cut into the dry mix, and a hidden spoonful of fruit preserves in the center of each one.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Classic chocolate cream pie with a deep two-chocolate filling spiked with rum and vanilla, topped with rum-laced whipped cream and grated chocolate. A make-ahead diner classic.

Frozen tortoni with cream cheese, Amaretto, whipped cream, and crushed peanut brittle in foil cups. An elegant Italian-style frozen dessert with no ice cream maker needed.

Bread machine herb bread with parsley, caraway seeds, and dill baked into a soft loaf. Hands-off baking with aromatic herbs that fill the kitchen as it rises.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Peanut butter mousse made with cream cheese, powdered sugar, and whipped heavy cream folded together. A rich, no-bake dessert with a fluffy, cloud-like texture.

Pumpkin pecan pie combines spiced pumpkin custard with a broiled brown sugar pecan crumble topping. The best of both Thanksgiving pies in one slice, with five warm spices.

Mini chip cheesecake cookies layer a chocolate graham cracker crust under cream cheese filling spiked with melted chocolate chips. Each two-bite cup bakes in a mini muffin tin. Bite-sized cheesecakes built for parties.

Mock-chiffon chocolate cake with folded egg whites for an airy, light crumb, served with homemade chocolate whipped cream. Uses oil instead of butter for extra moisture.

Homemade four grain English muffins with whole wheat flour, oats, wheat germ, and cornmeal. Griddle-cooked for golden, crunchy nooks and crannies with a hearty, nutty flavor.

Sweet onion pepper relish with Vidalia onions, red and green bell peppers, and cabbage in a vinegar brine. A Southern canning staple for hot dogs, burgers, and sandwiches.

Cranberry apple casserole with tart Granny Smiths and fresh cranberries under a buttery oat-walnut crumble topping. The Thanksgiving side that doubles as dessert.

Raspberry meringue cookies piped into rosettes and baked low and slow until crisp. Light as air with real raspberry preserves folded into the meringue.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.

Pumpkin praline pie hides a buttery pecan-praline layer beneath spiced pumpkin filling in a hot-water pastry crust. A Southern Thanksgiving pie that outshines the standard version.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.

Biscotti di Prato (cantucci) with whole roasted almonds and ground almond flour for that authentic Tuscan crunch. The classic twice-baked Italian cookie meant for dunking in vin santo or coffee.

Friendship brandied fruit is a perpetual fermented fruit compote built over months by adding peaches, pineapple, cherries, sugar, and brandy to a starter. Spoon over ice cream, pound cake, or yogurt for an instant dessert.

Lower-fat ricotta cheesecake with no crust, no cream cheese, and no sour cream. Light and fluffy with lemon zest and vanilla, topped with fresh strawberries.

Peanut muffins studded with dry roasted peanuts in a buttery, quick-mix batter. A simple from-scratch muffin with a rich, nutty crunch that bakes in just 15 minutes.

Spice muffins with cinnamon, cloves, and nutmeg topped with butter and cinnamon sugar. Use applesauce, plums, apricots, pears, or squash for variety.

Pineapple cream pie with a buttery oil-pastry crust and a no-cook filling whipped from butter, powdered sugar, eggs, and crushed pineapple. A creamy, frothy retro chiller from the icebox era.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Pumpkin date bread with whole wheat flour, oats, buttermilk, and five warm spices. Lower in sugar than most pumpkin breads, with dates adding natural caramel sweetness.

Blueberry corn bread with fresh or frozen berries baked into a golden cornmeal batter. Lightly sweet, tender, and ready in 45 minutes from an 8x8 pan.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Lemon cheesecake with vanilla sugar, fresh lemon zest, and a graham cracker crust. Light and airy from folded egg whites, finished with a sour cream topping.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

A delicate sponge cake rolled around a silky white wine custard filling, served with warm strawberry currant sauce. A vintage jelly roll dessert that pairs dry white wine with sweet berries.

Orange marmalade nut bread with chopped pecans or walnuts and fresh orange zest. A citrusy quick bread served sliced with softened cream cheese.

Buttery thumbprint cookies with a tender shortbread base waiting for a spoonful of jam or icing in the dimpled center. Egg-yolk-rich dough that bakes pale and sandy, never browned.

Pumpkin fruitcake with dried figs, raisins, walnuts, and orange zest, made with whole wheat flour. An egg-free, low-sugar holiday loaf packed with warm spices.

Piped orange butter cookies dipped in bittersweet chocolate. Fresh orange zest and a folded egg white create a light, melt-in-your-mouth texture.