Recipes with sugar

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Moist chocolate cake made with buttermilk, cocoa powder, vegetable oil, and boiling water. No butter needed for an incredibly tender, rich crumb that stays moist for days.

Old-fashioned apple-blueberry cake with chopped Granny Smith apples and blueberries baked in a buttery cream cake batter. Serve warm with sweetened whipped cream.

Hawaiian jerky marinated in pineapple juice, soy sauce, ginger, and brown sugar, then dehydrated low and slow. Sweet-savory tropical twist on classic homemade beef jerky.

I made this bean salad for a party, all my friends they loved it so much, it is really a awesome and fantastic recipe.

Maria's Ischli cookies are Austrian sandwich cookies with ground hazelnuts or almonds, filled with raspberry jam and topped with chocolate icing. A classic European holiday cookie.

Bulgur wheat salad with tomatoes, cucumbers, purple onion, and a tangy yogurt-balsamic dressing. Mediterranean-style grain salad in 40 minutes.

Lemon coleslaw with a creamy Dijon-horseradish dressing, colorful bell pepper matchsticks, red onion, carrot, and fresh lemon zest. Bright, tangy, and crunchy.

Low-calorie ginger apple crisp with a cornflake crumb topping and crystallized ginger. Six apples baked bubbly under a crunchy, spiced streusel in 30 minutes.

Coconut-pineapple whole wheat bread machine recipe with crushed pineapple, shredded coconut, and brown sugar. A tropical twist on homemade wheat bread.

Deep dish peach pie features ripe summer peaches under a single golden crust with cinnamon, nutmeg and a sugar-crackled top. The classic peach dessert at its most extravagant.

Baker's bread in a bag is mixed and kneaded entirely in a zip-top bag, no mixing bowl needed. A kid-friendly intro to yeast bread that bakes into a tender white loaf.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Garlic-ginger bourbon chicken: cubed chicken marinated in soy sauce, bourbon, fresh ginger, garlic, and brown sugar, then baked, grilled, or broiled. Big-flavor weeknight dinner.

Boneless chicken breasts grilled with a tangy homemade barbecue sauce sharpened with horseradish, cider vinegar, and brown sugar. A quick-fire weeknight grill recipe with bold, glossy glaze.

No-bake strawberry icebox cake with vanilla wafer crumbs, whipped cream, and fresh berries layered in a springform pan. Freezes for an hour and slices beautifully.

No-bake Key lime cheesecake pie with cream cheese, sweetened condensed milk, and sour cream in a baked graham cracker crust. Tangy, creamy, and sets in the fridge.

Whipped cream fruit salad with pineapple, dark cherries, bananas, dates, marshmallows, and chopped nuts. A retro no-cook dessert salad ready in 5 minutes.

Sweet buttermilk biscuits with a touch of sugar, made with shortening for a tender, flaky crumb. Six ingredients, patted by hand, and baked golden in 15 minutes.

No eggs, no butter, no milk in this vegan cake that's free of all dairy and egg products.

Soft Hawaiian sweet bread with real mashed potatoes and pineapple juice. Buttery golden loaves with tropical sweetness, perfect for sandwiches or toasting.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Dishpan cookies loaded with oats, corn flakes, coconut, and nuts. A classic farmhouse batch cookie so big you mix it in a dishpan. Crispy edges, chewy centers.

Persian sugar-pickled garlic simmered in red wine vinegar with cloves and black peppercorns. Sweet, tangy, and mellow after a month of refrigerator pickling.

This bread is light and not too sweet. Delicious with a cup of tea or coffee for breakfast or brunch.

Thai stir-fried gemfish with green beans and mushrooms in a lemongrass-garlic paste with fish sauce, crushed peanuts, and bird's eye chillies. A fast, fragrant weeknight dinner served over rice.

Speedy Swiss steak with round steak tenderized, floured, browned, and simmered in tomato sauce with celery and garlic in just one hour. A quicker version of the classic comfort food braise.

Basic berry dumpling wraps cinnamon-spiced blueberries in a tender shortening pastry, baked into a rustic single-pan dessert. A folded-corner cobbler-meets-pie that's ready in an hour.

Classic almond biscotti are twice-baked Italian cookies made with whole-wheat and white flour, turbinado sugar, eggs, vanilla, and toasted almonds. Crisp, dunkable, and made for coffee.

Instead of a traditional method, we use a skillet to bake the cookies, also you don't have to make cookies one by one, just bake the batter all together. It comes out nice and crispy outside and moist inside, and it's a cookie, or looks like a cake. So you have both to enjoy!

Chocolate pecan pie bars with a buttery shortbread crust and a gooey corn syrup filling loaded with chopped pecans and chocolate morsels. All the flavor of pecan pie, no pie dish needed.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Toasted coconut rum banana bread with dark rum, almond extract, and a cup of toasted coconut. Tropical, moist, and rich with a boozy warmth in every slice.

Mashed butternut squash with butter, brown sugar, and white pepper, topped with maple syrup-glazed pecans and broiled until toasted. A Thanksgiving-worthy side dish.

White chocolate chip macadamia nut cookies made with both butter and shortening for a chewy-crisp texture. Loaded with chopped macadamias and white chocolate in a brown sugar-vanilla dough.

Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

Old-fashioned oatmeal drop cookies use lard for tender texture, sour milk for tang, and chopped raisins for chew. Big-batch heritage cookie that yields 80 from one bowl.

Restaurant-style cheesecake with a buttery flour-and-egg cookie crust, dense lemon-orange cream cheese filling, and the signature high-low bake method for that velvety New York texture.

Sweet potato casserole with double ginger, orange zest, and a crispy brown sugar walnut crust. Baked until puffed and golden for a holiday side that steals the show.

Pumpkin spice bread baked inside canning jars for shelf-stable giftable loaves. Warming cinnamon, clove, ginger, and raisins meet real pumpkin puree in a self-preserving oven-to-jar bake.

Dark molasses gingerbread cake with cinnamon, ginger, and cloves baked in a ring mold and served warm with lemon whipped cream. Dense, spicy, and deeply flavored.

Dark chocolate bundt cake with cocoa, buttermilk, and almond extract, topped with a sugar-free velvety chocolate frosting. Rich, dense, and deeply chocolatey.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Fattigmann is a Norwegian fried pastry cookie flavored with cardamom or cinnamon, twisted into slit diamonds and crisped in lard. A traditional Scandinavian Christmas treat with powdered sugar.

Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.

Chocolate malt layer cake with malted milk powder in both the batter and the whipped cream frosting. Tastes like a fudgy malted milkshake in cake form.

Thin, crispy oatmeal Florentine cookies made with toasted oats, cinnamon, and just a tablespoon of flour. Lacy edges with a nutty, caramelized crunch.