Recipes with sugar

Loaded oatmeal cookies packed with chocolate chips, butterscotch chips, raisins, and walnuts in a brown sugar and cinnamon dough. Chewy, chunky, and stuffed with mix-ins.

Pickled pumpkin balls scoop fresh pumpkin flesh into pretty spheres and simmer them in spiced cider vinegar syrup with cinnamon, cloves, allspice, and lemon peel. A retro relish for fall meats.

Triple-layer lemon cheesecake with a cinnamon cracker crust, creamy lemon filling, sour cream topping, and a tangy lemon curd glaze. A make-ahead dessert with bright citrus in every layer.

Tangy baked meatballs with oats and evaporated milk, glazed in a sweet-smoky sauce of ketchup, brown sugar, and liquid smoke. Big batch recipe for parties or freezing.

Death by chocolate bundt cake combines cocoa powder and 12 ounces of chocolate chips into a sour cream batter for the ultimate chocolate-on-chocolate dessert. Dusted with powdered sugar.

Southern sweet tea done right: sugar dissolved into a warm tea concentrate, steeped just briefly so it never turns bitter, then chilled and poured over ice. Smooth, sweet, and refreshing by the glass.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

One-bowl devil's food cake made with melted unsweetened chocolate, buttermilk, and cake flour. Dark, moist, and mixed entirely in one bowl.

Very berry salsa is a sweet-savory fruit salsa of blueberries and strawberries with Vidalia onion, blueberry vinegar, and toasted almonds. Served over sorbet or with pork and poultry.

Tropical fruit salsa with diced mango, papaya, and avocado, brightened with lime, cilantro, jalapeño, and ginger. No-cook side for grilled fish, chicken, or chips.

Fudge Yummies are layered chocolate brownie bars with a cream cheese filling, melted marshmallow top, and swirled chocolate cream cheese frosting.

Sun-Dried Tomato & Basil Pasta Sauce/Dressing recipe

Cream cheese pinwheel cookies with a cinnamon-walnut-orange filling rolled jelly-roll style and sliced into spirals. A make-ahead cookie that yields five dozen.

Benne wafers, the Charleston Gullah classic of toasted sesame seeds in a thin crisp brown-sugar cookie. African heritage cookies with a buttery snap and deep caramel-nutty flavor.

Crispy baked chicken livers dipped in butter and bread crumbs, served with a tangy ketchup-mustard dipping sauce. A retro party appetizer ready in 25 minutes.

Port wine and cheese bread made in a bread machine with sharp cheddar spread and Parmesan. A savory yeast loaf with a subtle boozy warmth you can taste in every slice.

Cinnamon sugar crusted sweet bread: a lightly sweet yeast bread flavored with anise and wrapped in a buttery cinnamon-sugar crust. Sliced thin and buttered for coffee time.

Classic pecan pralines, the New Orleans candy with toasted pecans suspended in a creamy brown sugar candy. Six ingredients, no nuts skipped, classic Cajun holiday treat.

Makana bread is a rich banana bread made with pureed overripe bananas, buttermilk, walnuts, and shortening baked in a tube pan. Hawaiian-inspired and incredibly moist.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

Fresh rhubarb pie with orange juice, orange zest, and nutmeg in a lattice-top crust. The filling gets cooked on the stovetop first for a set, glossy texture that won't make the bottom crust soggy.

Drop molasses cookies with buttermilk, brown sugar, ginger, and cinnamon rest overnight for deep flavor. Soft, cakey cookies with that old-fashioned dark molasses chew.

Szechwan spicy scallops: quick-fried sea scallops tossed in a hot-sweet-sour sauce of red pepper flakes, soy, ginger, garlic, and scallions. A fiery Chinese restaurant classic in 40 minutes.

No pie pan needed, just shape the dough into about a 14-inch round, and the mixture of strawberry and rhubarb is so easy to prepare, also tastes amazing, this fruity summer dessert is a must in summer!

Country baked beans slow-cooked from dried beans with molasses, salt pork, dry mustard, and clove-studded onions. A from-scratch crockpot recipe with deep, smoky-sweet flavor.

Baked fig and raisin pudding with crumbled waffle cookies, cocoa, walnuts, and warm spices, cooked in a water bath. A rich, old-fashioned holiday dessert served warm with hard sauce.

Pineapple beef marinade with pineapple juice, soy sauce, dark brown sugar, garlic, ginger, and cayenne. A sweet-savory tropical marinade that tenderizes and flavors steaks and roasts.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Fresh apple bread with grated apples, cinnamon, nutmeg, and chopped walnuts or pecans. A moist, warmly spiced quick bread loaf for fall baking.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Drop biscuits made with sweet potato and sour cream, topped with a crunchy brown sugar crust. Tender, slightly sweet, and golden. A Southern-style biscuit that needs no butter.

Citrus wine chicken baked with orange juice, white wine, garlic, and Worcestershire sauce. A low-calorie skinless chicken dinner with a glossy pan sauce.

Vegan Banana Loaf made with a flax egg and applesauce in place of eggs and butter. No dairy, no animal products. All-purpose flour gives the best result in this simple, reliable recipe.

Mom's lemon sponge pie separates as it bakes into a tangy lemon custard layer below and a fluffy cake-like sponge on top. A heritage two-layer pie made with one filling.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

Cucumber and sesame seed salad with a warm turmeric-vinegar dressing, toasted sesame seeds, and golden garlic. A Southeast Asian-inspired side served warm or cold.

Froggers are oversized soft molasses cookies from old Nantucket whaling kitchens, spiced with ginger, cloves, nutmeg and allspice, flavoured with dark rum and dotted with raisins. Cut into 4-inch rounds for a proper hand-sized cookie.

Orange and avocado salad with red onion rings on mixed greens, dressed in a citrus vinaigrette made with fresh orange juice, zest, and dry mustard. No-cook, vibrant, and refreshing.

Grilled halibut with a soy, ginger, garlic, and brown sugar marinade. Asian-style fish steaks with caramelized edges and tender, flaky centers in just 12 minutes on the grill.

Cranberry apple quick bread with walnuts, warm spices, and a simple confectioners' sugar glaze. Tart cranberries and tender apples in every slice.

Lemon butter biscotti: buttery lemon-zest dough rounds layered with microwave vanilla pastry cream in cupcake pans, then baked into individual lemon cream pastries.

Christmas stollen with raisins, almonds, walnuts, lemon and orange zest in a buttery yeast dough, frosted with powdered sugar glaze. Make two to three days ahead for best flavor.

Classic Chinese egg drop soup (don tong) with chicken broth, beaten egg ribbons, and cornstarch for a silky body. A simple, warming soup ready in minutes with just a handful of ingredients.

Sweet potato pecan pie with brown sugar, dark corn syrup, warm spices, and a praline liqueur whipped cream topping. Two Southern classics merged into one rich, custard-set slice.

Bread machine whole wheat bread studded with crumbled blue cheese and toasted walnuts. A savory, nutty loaf with bold flavor in every slice.

Chocolate pecan pie with melted semisweet chocolate and butter swirled into a classic corn syrup filling. Rich, fudgy, and loaded with pecan halves in a flaky pastry shell.

Texas Island dressing blends mayo with Pace picante sauce, tomato paste, and sweet dill relish for a spicy Southwestern twist on Thousand Island. No cooking, ready in 5 minutes.

Pumpkin sheet cake: a fast, one-bowl fall cake loaded with canned pumpkin, cinnamon, ginger, cloves, and nutmeg. Moist, not-too-sweet, and big enough to feed a potluck without breaking a sweat.