Recipes with sugar

Mandarin orange cheesecake wrapped in crackling phyllo pastry, filled with cream cheese and ricotta, then soaked in orange blossom syrup for a Middle Eastern twist on a classic.

Chocolate chip pumpkin cheesecake: silky pumpkin-spice cream cheese filling studded with mini chocolate chips over a chocolate cookie crust, garnished with real chocolate leaves. A showstopping fall dessert.

A simple but tasty almond paste that could be used for toast, cakes and even muffins.

Flourless chocolate almond torte with ground almonds and unsweetened chocolate, served on a pool of fresh strawberry sauce. A dense, gluten-free European-style dessert.

Favourite Oatmeal Whole Wheat Apple Muffins recipe

No-bake cereal bars with corn flakes, peanut butter chips, and brown sugar, topped with melted chocolate and peanut butter. Crunchy, chewy, and ready without turning on the oven.

Mint macaroons with shredded coconut, chocolate chips, and peppermint extract in a crispy meringue base. Naturally gluten-free and light as air. Makes about 4 dozen.

Fresh apples and raisins are mixed together with a dressing of sour cream, yogurt and balsamic vinegar. It's creamy, refreshing and delicious.

Veal chow mein casserole baked with tomato soup, Worcestershire sauce, and bean sprouts, served over crispy noodles. A retro American-Chinese comfort dish.

Baked carrots slow-cooked in a cinnamon-butter-sugar glaze until fork-tender and deeply caramelized. A classic casserole side dish with just 6 ingredients.

Homemade Almond Roca: buttery toffee cooked to deep mahogany, whole almonds stirred in, topped with semi-sweet chocolate and ground walnuts. A classic holiday candy that breaks into gorgeous bark-style pieces.

Chinese pepper steak with sirloin, green bell peppers, onions, and tomatoes in a soy-cornstarch sauce. A classic stir-fry with a quick soy marinade.

Spiced apple cake layered with cinnamon-nutmeg McIntosh apples and topped with a brown sugar walnut crumble. Baked in a 13x9 pan with orange juice in the batter.

Sweet and sour beef stew with chuck cubes braised in a tangy ketchup, brown sugar, vinegar, and Worcestershire sauce. A retro oven-braised stew served over rice with Instant Pot directions.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Garden herb bread machine loaf scented with chives, marjoram, thyme and basil. The taste of Thanksgiving stuffing in a sliceable yeasted bread, with sizing for small or large loaf machines.

Banana ginger cake with 2 teaspoons of ground ginger baked in a 9-inch square pan, topped with spiced whipped cream. A lighter snack cake using margarine and skim milk.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

Soft rolled molasses cookies with gentle ginger and cinnamon, topped with a simple egg white icing. Kid-friendly spice level and great for cookie cutters.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Pumpkin fudge with mashed pumpkin, pumpkin pie spice, evaporated milk, pecans, and butter cooked to soft ball stage. A seasonal candy that tastes like pumpkin pie in fudge form.

Old-fashioned pickled red cabbage with a sweet spiced vinegar brine of celery seed, mace, allspice, and cinnamon. A Pennsylvania Dutch-style preserve that keeps for months.

Cherry oat dessert squares layer cinnamon-spiced cherry pie filling between a buttery oat-walnut crust and crumb topping. A potluck classic that slices into 16 squares.

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Lace cookies with lemon buttercream filling, thin caramelized oat-and-molasses wafers sandwiched around a silky lemon curd buttercream. Delicate, bakery-style cookies worth the patience.

Easy amaretto cake built on a doctored yellow cake mix with vanilla pudding, toasted almonds, and a buttery amaretto-soaked glaze. The bundt that fooled every dinner party into thinking you spent all day.

Szechuan pepper beef stir-fry with dry-toasted peppercorns, red chili peppers, ginger, and garlic in a shoyu-brown sugar sauce. Wok-fried and ready in 35 minutes.

Fluffy marshmallow icing made with a hot sugar syrup, beaten egg white, and melted marshmallows. A billowy, cloud-like frosting that spreads smooth and sets with a soft, glossy finish.

Mango brulee with a custard made from double cream, fromage frais, and egg yolks topped with caramelized demerara sugar. A lighter take on classic creme brulee.

Turnip and apple bake with mashed buttered turnip layered with cinnamon-spiced apples and topped with a brown sugar bread crumb crust. A cozy fall side dish.

German Christmas stollen with rum-soaked currants, sultanas, chopped almonds, candied peel, and cottage cheese for a moist, rich holiday bread dusted in powdered sugar.

Easy, spicy-hot cold noodles for summer -- This recipe is an easy prepare-ahead dish for a hot summer day. It makes a good barbecue side dish for all of us who are tired of potato salads.

Light fruit cake with sultanas, glace cherries, pineapple, almonds, and rose extract baked low and slow. A traditional British holiday cake with citrus and almond flavors.

Crab-apple jelly made with just two ingredients: fresh crabapples and sugar. No added pectin needed because crabapples are naturally high in pectin. A classic old-fashioned preserve with a gorgeous ruby color.

Friendship cake starter made with pineapple, cherries, and peaches layered with sugar and brandy over six weeks. A fermented fruit base for holiday fruitcakes.

Low-calorie berry bars made with a tangy buttermilk batter topped with fresh or frozen blueberries and raspberries, finished with sugar and lemon zest. No butter needed. Just 48 calories per bar.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Chocolate malt cake with malted milk powder in both the batter and frosting, made with cocoa, half-and-half, and butter. A nostalgic malt shop flavor in cake form.

If you're looking for something rich, try this creamy dessert that will make you savor every spoonful of it.

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Oyster beef stir fry marinates thin flank steak slices in oyster sauce, soy sauce, and sherry, then woks them fast with sesame oil, scallions, and shredded iceberg lettuce. A quick Chinese classic.

Banana Chocolate Cake with molasses-deepened batter and a full cup of chocolate chips, baked in a springform then split into layers for frosting. Richer and more complex than any standard banana cake.

No-bake peppermint cheesecake with crushed candy canes, milk chocolate chunks, and whipped cream on a chocolate wafer crust. Set with gelatin, no oven needed for the filling.

German sweet chocolate snack cake with coconut-pecan frosting: a buttermilk-tender chocolate sheet cake topped with the classic toasted coconut and pecan caramel frosting.

Bayerische Erdbeercreme is a classic German strawberry Bavarian cream with fresh berries, whipped cream, and gelatin set in a mold. Light, elegant, and only six ingredients.

Peter's rum pie layers silky cooked rum custard into a graham cracker crust, finished with whipped cream and grated bittersweet chocolate. A retro icebox dessert with deep dairy richness and a warm spirit kick.

Three-ingredient peach conserve made with fresh peaches, sugar, and thinly sliced lemon simmered until thick and glossy. No pectin needed, just patience and ripe fruit for a pure, bright preserve.

Food processor yeast bread made with cottage cheese, dill weed, and minced onions bakes into a round loaf with soft texture and savory herb flavor in just over an hour.