Recipes with sugar

Very buttery challah with 2 1/2 sticks of melted butter in an egg-enriched dough, braided and baked golden with an egg wash and poppy or sesame seeds. Rich, tender, and irresistibly soft.

Chocolate-marbled fudge layered with veins of semisweet chocolate suspended in a vanilla cream fudge base. Classic soft-ball candy-thermometer technique with sugar, heavy cream, and corn syrup.

Homemade marshmallows made with gelatin, sugar, and vanilla. Pillowy-soft, fluffier than anything from the store, and perfect for hot cocoa, s'mores, or gifting.

Slice and bake gingersnap cookies with molasses, ginger, and cinnamon. Make the dough, freeze in logs, and bake fresh cookies anytime for up to six months.

Sour cream coffee cake with a cinnamon-pecan ribbon and a chocolate glaze swirled through the middle. A holiday brunch standout with tender crumb and fudgy chocolate veins.

Austrian Ischil tartlets with a buttery almond-cinnamon shortbread, sandwiched with apricot jam, and topped with a glossy cooked chocolate icing. Elegant European cookies.

Milk and honey casserole bread with whole wheat flour baked in a round dish instead of a loaf pan. A no-knead yeast bread with a soft, tender crumb sweetened with honey.

Holiday molasses crinkles are spiced sugar-coated cookies with cracked, snowy tops. The water-droplet trick guarantees that signature crinkled surface every time. Soft inside, slightly crisp at the edges.

Easy baked orange chicken with a four-ingredient citrus glaze made from orange juice, zest, brown sugar, and cornstarch. Pours straight onto frozen chicken breasts and bakes hands-off.

Old-fashioned tomato relish made with both green and ripe tomatoes, red and green bell peppers, onions, vinegar, and sugar. A sweet-tangy condiment for burgers, hot dogs, and sandwiches.

Crumb-topped blueberry cake with a buttery cinnamon walnut streusel over fresh blueberries. A tender, lemony coffee cake best served warm from the oven.

Ice Box Cookies: Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.

Chewy oatmeal raisin cookies sweetened with honey and a hint of orange zest. A soft, golden drop cookie made with oats, raisins, and a double sweetener base.

Sunny citrus cubes: bright orange and grapefruit juice set with gelatin into firm, tangy jelly squares with a walnut crunch. A diabetic-friendly no-cook treat.

Mom's homemade bread rolls with a soft, pillowy crumb from a simple milk and shortening dough. Three rises build deep flavor and airy texture in these old-fashioned dinner rolls.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Gelato di pesche: Italian peach gelato made with fresh peach puree, simple syrup, lemon juice, and softly whipped cream. Pure summer-fruit Italian frozen dessert.

Lemon spritz cookies made with lemon juice, zest, and powdered sugar. Egg-free, dairy-free pressed cookies with a bright citrus flavor and tender crumb.

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Orange walnut madeleines: shell-shaped French teacakes with orange zest, cardamom, and chopped walnuts, finished with a dusting of powdered sugar. Elegant holiday cookies to pair with coffee.

Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.

Mock apple pie (cracker pie) made famous on the back of the Ritz box during the Depression. Ritz crackers, sugar syrup, cream of tartar, and apple spices fool the tongue into thinking it's eating real apple pie.

Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.

Praline apple bread: a moist sour cream quick bread studded with Granny Smith apples and toasted pecans, finished with a buttery brown sugar praline glaze poured over the top. A standout fall bake.

Pumpkin nut cake baked directly in sealed canning jars for long storage. Warmly spiced pumpkin-walnut cake with cloves, cinnamon, and allspice. A giftable holiday treat.

Orange-glazed pecans with fresh orange juice and zest. Candied nuts simmered in citrus syrup until coated, ready in 35 minutes.

Mrs. Criswell's ginger cookies are old-fashioned molasses and ground ginger rolled cookies glazed with beaten egg and baked in a hot oven. A rustic heirloom farmhouse recipe.

Soft molasses cookies use sour cream and a generous pour of molasses for the pillow-soft texture grandmas swore by. Spiced with ginger and nutmeg, rolled and cut from a chilled dough.

Boiled fruit cake with raisins, currants, mixed fruit, and warm spices like allspice, cloves, and cinnamon. An eggless, no-butter fruit cake thats dense and deeply spiced.

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Fudgy bittersweet chocolate brownies with a full pound of chocolate, strong coffee, and just half a cup of flour. Chilled overnight for an ultra-dense, truffle-like texture.

Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.

Peanut Butter Pecan Pie with Dark Corn Syrup recipe

Moist breakfast orange muffins use fresh orange juice, grated zest, and oil for a tender, citrusy crumb that stays soft for days. One bowl, ready in 25 minutes.

Carrot wheat muffins with whole wheat flour, molasses, grated carrots, orange zest, raisins, and chopped nuts. Hearty, warmly spiced breakfast muffins with natural sweetness.

Marinated flank steak with soy sauce, fresh ginger, garlic, and brown sugar. Scored, soaked 2 to 4 hours, then grilled or broiled and sliced thin across the grain.

Wheel cookies with ground almonds, currants, anise seeds, and cinnamon in a buttery dough. Pressed with a fork and baked golden in just 12 minutes.

Rugelach roll flaky cream cheese dough around apricot preserves, cinnamon-brown-sugar, walnuts, and raisins into bite-sized crescents. A classic Jewish bakery cookie for Hanukkah and Christmas alike.

Half-raw, half-cooked blueberry pie with fresh berries topped by a glossy cooked blueberry glaze in a pre-baked shell. No oven needed after the crust.

Orange bread machine recipe with fresh orange juice, zest, and egg for a soft, citrus-scented loaf. A bright, lightly sweet yeast bread that fills the house with the smell of fresh oranges.

Moist applesauce bread with cinnamon, nutmeg, and a cup of chopped nuts. A simple quick bread loaf that uses pantry staples and bakes in under an hour.

Old fashioned ginger muffins made with molasses, cinnamon, cloves, and ground ginger. A cup of hot water creates a tender, moist crumb that tastes like classic gingerbread in muffin form.

Whole wheat soft pretzels, a chewy, golden twist made with just whole wheat flour, yeast, and water, brushed with egg and sprinkled with sea salt. A high-fiber, homemade take on the snack-stand classic.

Traditional Tennessee cornmeal muffins with buttermilk and melted lard, baked in pre-heated muffin tins for crisp golden bottoms. Pure cornbread, no flour added.

Easy bread machine poppy seed yeast bread with butter and milk. Just add ingredients and press start for soft, tender loaves studded with nutty poppy seeds. Beginner-friendly.

Plains peach honey: a thick, clear old-fashioned Southern peach spread made with just two ingredients, ripe peaches and brown sugar. No pectin, no lemon, pure peach flavor.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.