Recipes with sugar

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Breakfast idea without gluten or dairy. Serve warm with maple syrup or as a quickbread with soup or salad.

Low fat lemon pudding cake separates as it bakes into a tender sponge top and silky lemon-curd bottom. Light dessert with skim milk and only one tablespoon of fat.

Chinese-style stir-fry with velveted chicken, crisp vegetables, and golden fried almonds in savory oyster-sherry sauce. Restaurant-quality dish ready in 30 minutes.

Salty-sweet strawberry pretzel salad with a buttery pretzel crust, tangy cream cheese filling, and a jewel-toned strawberry jello topping. The ultimate potluck crowd-pleaser.

Three-bean casserole with lima, kidney, and great northern beans, baked beans, and smoked sausage in a sweet ketchup-mustard sauce. One-pan potluck classic for 12.

Classic ground beef meatloaf topped with a tangy brown sugar, vinegar, and tomato sauce glaze. Loaded with mushrooms and baked until caramelized. Comfort food with a sweet-sour kick.

Whole apples wrapped in pastry and baked in cinnamon sugar syrup. Fill cored apples with spiced sugar and butter, wrap in pastry, bake in hot syrup.

Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.

Chocolate cookies with powdered sugar coating. Very chocolaty, yum!

Suji halva is a warm Indian semolina dessert toasted in ghee until golden, then soaked in cardamom-scented sugar syrup. Topped with sliced almonds and plump raisins, it's ready in just 20 minutes.

Silky chocolate amaretto pie in a crushed Oreo and hazelnut crust, filled with a rich custard spiked with amaretto liqueur, topped with cocoa whipped cream. Refrigerate overnight, bake gently, serve to stunned guests.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

This two-layer banana cake with buttermilk and chopped pecans bakes up incredibly moist and tender. Made with cake flour for a fine, soft crumb, it's the kind of from-scratch banana cake that wins blue ribbons.

Curry orange sunshine chicken simmers curry-rubbed chicken breasts over converted rice in tangy orange juice, brown sugar, and dry mustard. One skillet, twenty minutes of stovetop cooking, dinner ready in forty.

Whole rye berry porridge simmered with cinnamon, caraway, and vanilla, finished with plump raisins. A chewy, nutty Scandinavian breakfast topped with ricotta. Slow-cooked comfort in a bowl.

Frankfurter Gruene Sauce, a traditional German green herb sauce made with sour cream, cottage cheese, and fresh mixed herbs, topped with chopped hardboiled eggs.

Old-fashioned baked beans with navy beans, salt pork, sweet Maui onions, dark corn syrup, brown sugar, and ketchup baked low and slow. A family-recipe pot of New England baked beans.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

French-style hazelnut praline buttercream built on a custard base with egg yolks, milk, and unsalted butter. A professional pastry filling and frosting.

Aebleskiver - a Danish dessert, like doughnut holes, but sweeter & much better traditionally served with glogg during the Advent.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

Spicy Cajun baked chicken with a crispy breadcrumb coating marinated in hot sauce and Dijon mustard for oven-fried crunch without deep frying.

The classic Joy of Cooking devil's food cake with a cooked chocolate custard folded into the batter and whipped egg whites for lift. Finished with caramel icing. A vintage recipe worth mastering.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

Pfitzauf, the German popover relative from Swabia. A tall, hollow, eggy baked pastry with crisp walls and a steamy interior. Five ingredients, impressive rise.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

Traditional Polish cwikla: pickled beets layered with fresh horseradish, whole cloves, and caraway seeds in a tangy vinegar brine. Ready after 24 hours.

Bread machine taco bread made with cornmeal, whole wheat flour, taco seasoning, and applesauce. A savory, spiced loaf that pairs with chili, soups, or sliced for sandwiches.

A San Francisco classic: angel food cake layered with vanilla whipped cream and coated in shattered coffee toffee crunch. This showstopping retro dessert is pure texture and flavor.

A savory bread machine loaf loaded with whole wheat flour, cottage cheese, yogurt, and whole dill seed. Protein-rich, herb-fragrant, and effortless to make.

Cheesy beef casserole with golden biscuits piles ground beef and BBQ baked beans in a dish, then rims it with halved biscuits and shredded cheddar. Pantry weeknight dinner in 45 minutes.

Fudge cake with sea foam frosting layers tender chocolate cake under a glossy brown-sugar Italian meringue. A vintage two-layer beauty with optional chocolate-marbled topping.

Pumpernickel bread machine loaf gets its midnight color from molasses, instant coffee, and cocoa powder, with rye, cornmeal, and wheat flakes building deep, earthy German-style flavor.

Frankfurter Kranz is a classic German crown cake with three rum-soaked sponge layers, silky butter-cream filling, and a crunchy almond praline coating finished with apricot glaze.

Baked mac and cheese the custard way: elbow macaroni folded into an egg-rich blend of evaporated milk, half-and-half, and sour cream with four cheeses, then baked until the top browns. No roux, all creamy.

German filbert cookies shape buttery hazelnut dough into delicate crescents and dust them in powdered sugar or dip in chocolate. Holiday cookie classic with deep nutty flavor.

Missouri style ribs with a bold dry rub of cumin, chili powder, and paprika, oven-baked low and slow then finished on the grill with a tangy vinegar basting sauce.

This is commonly known in some regions as Frog's Eye Salad)

Moist date cake with a bubbly brown sugar and coconut topping baked right on. Dates simmered in water create natural sweetness, while the toasted coconut layer adds caramel crunch.

Passover sponge cake roll made with potato starch and matzo meal, filled with fresh strawberries, kiwi, and non-dairy whipped topping. Kosher for Pesach.

Cream cheese and cottage cheese cheesecake on a pecan graham cracker crust, topped with a homemade blueberry glaze. Slow-cooled in the oven for a crack-free finish.

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.

Lighter cranberry orange cheesecake made with cottage cheese, light cream cheese, and yogurt on a graham cracker crust. Topped with a glossy, homemade cranberry-orange compote.

Ultra-moist chocolate bundt cake with orange zest, Kahlua, sour cream, and chocolate chips. Soaked in a warm orange-butter syrup right out of the oven.

Buttermilk chocolate cake split and filled with coconut-pecan cream, then blanketed in sour cream chocolate frosting. A Southern showpiece worth every step.

Bimini bread, the famous Bahamian sweet yeast bread: golden, slightly sweet loaves with a tender crumb. A four-loaf batch with milk powder and eggs for a rich, soft texture.

Grilled bourbon chicken basted with a sticky glaze of bourbon whiskey, dark brown sugar, ketchup, Worcestershire, and garlic. Sweet, smoky, and charred at the edges. Backyard BBQ gold.