Recipes with sugar

Harvard beets in a sweet and tangy cornstarch glaze made in the microwave. Five ingredients, ready in minutes using canned beets. A classic New England side dish.

Try something new when it comes to salads with this delicious variation that is perfect for a light lunch.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

I created this recipe to use leftover holiday turkey. It's a classic bound salad using mayonnaise and celery, but it also includes fresh cranberries, orange juice and cashews. Although new to our menu, it has become a holiday favorite. My family requests I make my own turkey before Thanksgiving so I can serve this salad as an appetizer at our holiday feast. I hope you will find it as enjoyable as we do. Enjoy it on rolls, in wraps, or as a spread with crackers

Chewy blond brownies loaded with brown sugar, butter, chopped nuts, and semi-sweet chocolate chips. Butterscotch-rich and fudgy in the center with barely crisp edges. Ready in 40 minutes with ingredients you probably already have.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

Moist chocolate asparagus cake made with pureed asparagus, melted chocolate, buttermilk, and vanilla. A surprisingly rich, tender layer cake with a veggie twist no one will guess.

Crisp, lacy Italian pizzelle cookies flavored with anise and lemon, pressed golden on a traditional pizzelle iron. These thin wafer cookies are an Italian-American holiday staple your nonna would approve of.

Sour cream cranberry kuchen with a crunchy brown sugar almond topping baked in a springform pan. Tart cranberries meet tender, buttery cake in this German-inspired holiday treat.

Key lime pie from the Pierhouse in the Florida Keys, a custardy filling of sweetened condensed milk, egg yolks and tart key lime juice in a graham cracker crust. Finished with a reduced lime syrup glaze.

A cashew twist on classic pecan pie with brown sugar, corn syrup, and vanilla in a flaky crust. Golden, gooey, and utterly irresistible for holiday dessert.

Diabetic-friendly no-cheese cheesecake built on yogurt, gelatin, whipped milk powder, and lemon over a graham crust. Light, fluffy, sugar-free if you want it, no oven required.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Bread machine oat bread with mashed potato flakes for extra moisture. Half oat flour, half bread flour, hands-off baking that stays soft for days.

Prune corn bread with chopped cooked prunes folded into a classic cornmeal batter. The prunes add natural sweetness and moisture for a tender, slightly fruity cornbread.

Choux pastry puffs studded with chocolate chips and dusted with powdered sugar create elegant French-inspired cookies that look harder to make than they are.

Chewy oat and dried fruit breakfast bars with orange juice, cinnamon, and brown sugar. Freezer-friendly grab-and-go bars that take just 10 minutes to prep for a whole week of mornings.

Lemon pound cake using cake mix and a full cup of lemon curd for intense citrus flavor, studded with walnuts and topped with fresh lemon glaze. Just 5 ingredients.

Bread machine Italian cheese-potato bread with mashed potatoes, Monterey Jack, oregano, and eggs. Dense, savory, and loaded with flavor in every slice.

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

Moist chocolate oatmeal cake topped with a boiled coconut-pecan frosting. The oats soak in boiling water first, creating an incredibly tender, fudgy crumb.

Maple walnut squares with a buttery shortbread crust and a gooey maple syrup and maple sugar filling topped with chopped walnuts. Like pecan pie bars with a pure maple twist.

Five pound fudge made with chocolate chips, chocolate bars, marshmallow cream, evaporated milk, and pecans. A big-batch holiday candy recipe cooked to the soft ball stage.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

This quick and easy snack is perfect for the kids to take to school or have after dinner.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Homemade maraschino cherries preserved in sugar syrup with almond extract and lemon juice. A three-day canning project for bright red cocktail cherries without artificial preservatives.

Fresh figs gently poached in a simple sugar syrup until soft and jammy, then served with cream. A 3-ingredient, 15-minute breakfast that feels like a special occasion.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Three-layer banana cake with bourbon, pecans, and a buttermilk-tender crumb. A Southern-style celebration cake that fills three 9-inch rounds with deep banana flavor.

Rich, fudgy chocolate cake hiding a gooey caramel filling baked right inside. Sour cream keeps it impossibly moist while melted caramels and condensed milk create a buttery surprise layer.

Three-ingredient flourless peanut butter cookies. Just peanut butter, sugar, and one egg. Naturally gluten-free, ready in 22 minutes. The classic dorm-room dessert.

No-bake fudge oatmeal cookies with peanut butter, cocoa, and quick oats. Boil the chocolate base, stir in oats and peanut butter, drop onto wax paper, and they set in minutes.

Fudgy sour cream chocolate cake with a molten caramel filling baked right into the middle. Half the batter bakes first, then melted caramels and condensed milk go on top, followed by the rest of the batter. Gooey, layered, and dangerously good.

Homemade Galliano liqueur made with vodka, anise extract, vanilla, and a slow-simmered sugar syrup. Rests for two weeks to develop that signature golden, herbal sweetness.

Orange chiffon pie folds whipped egg whites into a citrusy gelatin-set orange custard for a cloud-light filling in a flaky pastry shell. A retro chilled pie topped with whipped cream and orange slices.

Making your own graham crackers sound a little bit crazy, but you will love how tasty these crackers turn out, and you pretty much won't go back to the store-bought ones! Making a cheesecake crust with these crackers will add some extra yumminess, which store-bought crackers can never compete.

Lemon rum Bundt cake made with yellow cake mix, lemon pudding, and a boozy butter-lemon glaze soaked right into the warm cake. Pecans line the bottom for a nutty crust.

Old-fashioned colonial gingerbread with rich molasses, warm ginger, cinnamon, and buttermilk. A one-bowl heritage dessert that fills your home with spiced warmth.

New Orleans-style bread pudding loaded with pecans, raisins, and apple, baked low and slow in spiced custard, then drenched in a rich bourbon butter sauce. Pure Southern indulgence.

Currant scones from The Painted Table restaurant, with butter cut into flaky layers and a sugar-crusted top. Bakery-style afternoon-tea scone recipe.

Honey oatmeal cookies loaded with quick oats, flaked coconut, raisins, walnuts, and wheat germ. Six dozen chewy, golden cookies from one big batch. The cookie tin classic that disappears at potlucks.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Narsai's Original Chocolate Decadence: the legendary Berkeley flourless chocolate torte with just a tablespoon of flour, whipped eggs, a molten center, frozen overnight, served with raspberry puree.

Simple butter cookies with just six ingredients roll, cut, and decorate easily for endless holiday shapes that stay soft and tender straight from the oven.

Hearty homemade cracked wheat bread with whole wheat flour, molasses, and honey. Nutty, chewy, and deeply satisfying with a tender crumb and rustic crust.