Recipes with sugar

Caramel almond apple pie is a single-crust apple pie with sliced tart apples under a bubbling brown-butter caramel and sliced almond topping. Scratch oil-crust, one hour bake.

SIMPLE VERY GOOD SAUCE ALONE OR ADD YOUR FAVORATE SPICES

Reduced-sodium sliced sweet pickles for home canning, with crisp cucumber chips in a spiced sweet vinegar syrup of allspice, mustard and celery seed. The sweet-tang flavor with far less salt.

Three grain muffins made with bran cereal, rolled oats, and whole wheat flour sweetened with molasses, honey, and dried figs. Hearty, high-fiber breakfast muffins.

Classic roll-and-cut butter cookies with brown sugar, vanilla, and just 7 ingredients. A versatile dough for cutout shapes, including a pink candy cane twist variation.

Cream cheese cookies with lemon zest, tender and buttery with a subtle tang from the cream cheese. A versatile roll-and-cut dough with just six ingredients. No eggs needed.

I have finally found it! Oh thank neptune, the perfect chocolate cake. It is fluffy, moist, deeply chocolatey, and the frosting is smooth and creamy as it should be. You will make a lot of new friends with this recipe.

Chocolate and cream are a great pair, chocolate tarts and smoothly whipped cream, wow, so delicious!

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Chocolate mint cookies loaded with cocoa, mint extract, and mint chocolate chips for double-mint impact. A low-and-slow bake gives soft, fudgy centers with crackled tops.

Tennessee BBQ sauce with ketchup, vinegar, brown sugar, Worcestershire, and celery seeds simmered until thick. A tangy, sweet Southern barbecue sauce ready in 20 minutes.

Bread machine sweet oatmeal bread with rolled oats and molasses for a soft, hearty sandwich loaf with deep caramel notes. Six ingredients, no fuss, and a slice that's perfect for breakfast toast.

Braised beef short ribs in a tangy ketchup-vinegar barbecue sauce with Worcestershire and brown sugar. Oven-roasted then slow-baked until fork-tender.

Schwarzwalder kirschtorte (Black Forest cake): a three-layer German chocolate-almond sponge soaked in kirsch, filled with whipped cream and sour cherries. The classic Schwarzwald showpiece.

The cookies will keep, their flavor improving, for at least a week.

Nutcracker sweets, peanut butter sheet cookies layered with creamy peanut butter frosting and a chocolate drizzle, cut into squares. The Christmas cookie tin classic that combines bar cookie ease with three-component flavor.

Impossible coconut custard pie that magically forms its own crust as it bakes. Everything goes in the blender, then bakes into a creamy coconut custard with a tender bottom layer and toasty top.

Budapest tea bread bundt cake with a swirled cinnamon, cocoa, raisin, and walnut filling. A Hungarian-inspired sour cream coffee cake for tea time or brunch.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.

Philadelphia-style soft pretzels with a chewy, dense bread interior and a glossy egg-washed crust crusted with coarse salt. Four ingredients, baked in a hot oven for street-cart authenticity at home.

Mim's cabbage rolls are stuffed with ground beef, rice, and nutmeg in a sweet-tangy tomato sauce with brown sugar and lemon juice. Make-ahead freezer-friendly casserole, classic comfort.

Spiced pumpkin or winter squash cake with a classic cooked caramel frosting. Four autumn spices, buttermilk tenderness, and a rich old-fashioned finish worth the candy thermometer.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Mexican red onion soup with cumin, coriander, cinnamon, allspice, red wine vinegar, and orange juice. A vegan twist on French onion soup with warm Latin spices and a sweet-tart broth.

Flourless-style chocolate mini-cakes baked in a heart pan with semisweet morsels, butter, walnuts, and just two tablespoons of flour. Finished with ganache.

This no-baking cheesecake is creamy, rich and smooth, fresh berries give the fruity and refreshing taste.

Holiday decorating icing whisks powdered sugar with a splash of milk and a drop of flavor extract into a smooth, pipe-able glaze for outlining, flooding, and drizzling Christmas cookies.

Idaho-style saucey baked beans with pinto beans, salt pork, molasses, brown sugar, ketchup, and dry mustard, slow-baked for 3 to 4 hours until thick and saucy.

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

This chewy and delicious snack is quick to make and will be your kids favorite for a long time!

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Old-fashioned marshmallow fudge with unsweetened chocolate, milk, corn syrup, and vanilla. Cooked to soft ball stage, beaten until thick, then studded with marshmallow pieces.

Macadamia white chocolate cookies swirled with raspberry jam for fruity tartness in every bite. Buttery, chewy, and loaded with rich white chocolate chips and crunchy macadamias.

Pineapple peach frappe blended with low-fat yogurt and skim milk. A sugar-free, low-fat smoothie that's diabetic-friendly and ready in 20 minutes. Kid-approved and naturally fruity.

All-purpose marinade with soy sauce, brown sugar, tomato juice, safflower oil, and garlic. A sweet-savory blend that works on beef, chicken, pork, fish, and vegetables.

Spiced cherry biscotti studded with candied cherries and almonds, warmed with nutmeg, and dusted with cinnamon-nutmeg sugar. A ruby-flecked holiday coffee cookie.

Moist carrot walnut quick bread spiced with cinnamon, nutmeg, and allspice. Loaded with grated carrots, chopped walnuts, and raisins for a warmly spiced loaf.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Kourabiedes are traditional Greek butter cookies with ground almonds and brandy, dusted heavily in powdered sugar. Fragile, sandy, and meant for celebrations.

White chocolate glazed anisette biscotti with toasted hazelnuts, crushed star anise, and almond extract. Crisp twice-baked Italian cookies with a creamy sweet glaze.

Quick cheese and wine bread baked in a round pan with parmesan, onion, oregano and white wine. Savory biscuit-style bread ready in 45 minutes, no yeast required.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Date-nut muffins with boiled dates, chopped pecans, and vanilla. The dates are softened with baking soda before mixing, creating a moist, caramel-like crumb.

House Park beans are Texas-style pinto beans slow-boiled with chili powder, garlic, and a touch of sugar. No soaking, no meat, just simple seasoned pintos cooked low and long.

Spiced spritz cookies with cinnamon, ginger, nutmeg, and allspice pressed into festive shapes. Egg-white based for a crisp, light texture with warm holiday spice flavor.

Tiny lemon ricotta turnovers with a butter cookie dough, creamy lemon-ricotta filling, and colorful nonpareil sprinkles. Italian-style filled cookies.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.