Recipes with sugar

Lite 'n easy crustless pumpkin pie sets pumpkin puree with skim evaporated milk, gelatin, and brown sugar substitute. No crust, no oven, no eggs. A 7-ingredient dessert friendly to weight watchers and diabetics.

This old-fashioned cookie from Gretchen D'Antico of Merton has a nice flavor and is even better dipped in white chocolate.

Super fluffy, chocolaty, and creamy. The cake is made with egg whites, cream, chocolate and sour cream. Raspberries add extra fruitiness and refreshing taste.

Vermont apple pie with layered tart apples, gingersnap-crumb streusel, crunchy walnuts, and a final pour of pure maple syrup. A New England-style heritage pie with deep fall flavors.

A winner in Senior division of the 1953 Pillsbury bakeoff.

Lemon poppyseed cake in a jar bakes lemon-poppyseed cake batter in pint canning jars, sealing on cooling for portable, giftable cakes with bright citrus flavor.

Chocolate Bundt cake with a hidden cream cheese swirl and semi-sweet chocolate chips baked right in. Starts with a cake mix, so it comes together fast with a from-scratch feel.

Old-fashioned Southern sour cream cookies with chopped walnuts and a cinnamon-sugar crunch. Soft, cakey, and perfect for cookie swaps, these drop cookies freeze beautifully and make 3 dozen in just 30 minutes.

Glorified rice, a Midwestern no-bake dessert salad with cooked rice folded into lemon Jello with crushed pineapple, marshmallows, nuts, and whipped topping. A retro potluck classic.

Southern Carolina apple cake packed with 3 cups of diced apples and chopped nuts, finished with a warm brown sugar butter sauce poured right over the top. Dense, moist, and deeply comforting.

These buttery and flakey pastries made with flour, butter and cream cheese are filled with apricot jam, they are absolutely delightful to pop in the mouth.

Mistletoe mint cookies are rich chocolate drop cookies topped with swirled mint candy pieces while still warm. A festive holiday cookie with a candy cane finish.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

Tender almond crescent cookies with oats and vanilla, showered in powdered sugar. This recipe makes four dozen, so there's plenty for the cookie exchange.

Banana walnut bread, an easy one-bowl quick bread made with ripe mashed bananas, oil for moisture, and crunchy chopped walnuts. Moist, tender, and ready to slice for breakfast or a snack.

Pineapple cheese bread is a sweet quick bread with crushed pineapple, mild cheddar cheese, and walnuts. The pineapple juice goes right into the batter for a moist, tropical loaf with a savory cheese streak.

Rich cheesecake with toasted almond-graham crust and brown sugar praline topping. Two-stage baking creates creamy filling crowned with caramelized almond sauce.

Moist banana bread loaded with mini chocolate chips and optional nuts, baked in a standard loaf pan. A one-bowl quick bread with melty chocolate in every slice.

A cloud-light French-style cherry mousse made with pureed cherries folded into whipped cream and billowy egg whites. No gelatin needed for this elegant chilled dessert.

An easy to prepare mustard that is good with sausage, cold cuts, or as an accompaniment to an English plowman's lunch of cheese, bread, pickled onions, and radishes.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.

Bread machine cranberry applesauce bread with a soft, fruity crumb. Cranberry sauce with apples replaces water for a naturally sweet loaf that's ideal for holiday brunch or breakfast toast.

Halvah shortbread made with tahini and butter creamed together with brown sugar and cake flour, studded with toasted pecans and cut into wedges.

Overnight coleslaw uses a hot vinegar dressing instead of mayo, making it ideal for picnics and BBQs. Holds in the fridge for days without going soggy or weeping water.

Classic Toll House chocolate chip cookies using the original butter and shortening method. Makes 5 dozen crispy-edged, chewy-centered cookies from the iconic recipe.

Maui Spam muffins: toasted English muffins loaded with SPAM, pineapple, green pepper, and a brown sugar glaze, then baked until hot and caramelized. Ready in 20 minutes.

Orange-pumpkin chiffon pie with a gelatin-set spiced filling brightened by orange juice and zest, lightened with whipped egg whites. A no-bake holiday alternative to traditional pumpkin pie.

Salt-rising bread made with a potato water starter fermented overnight. A heritage Appalachian yeast bread with a distinctive tangy flavor and dense crumb.

Old-fashioned seven-day sweet pickles brined with apple cider vinegar, sugar, and pickling spices. This slow canning method yields 7 pints of crunchy, sweet cucumber pickles worth the wait.

Sour cream chocolate chip cake: a tender, coffee-cake style cake made with cold-cut butter, brown sugar, cinnamon, and a generous cup and a half of chocolate chips. Sinks slightly in the center as it cools.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Whole wheat batter bakes up around juicy peaches and plump blueberries in this cast-iron skillet cobbler with golden edges and fruit bubbling through tender cake.

Pecan sweet potato casserole for two with a brown sugar-pecan streusel topping. A small-batch Thanksgiving side that scales down the classic marshmallow-free version into a 3-cup baking dish.

These citrus honey cookies are so buttery and citrus taste, they are so delicious. Make them every year before Thanksgiving and Christmas, always a big hit, everyone loves these cookies.

Indonesian rujak fruit salad tosses cucumber, jicama, mango, papaya, pineapple, and Granny Smith apple in a chunky peanut, chile, palm sugar, and tamarind sauce. Sweet, sour, salty, fiery in one bite.

No-bake refrigerator cheesecake made with cottage cheese cooked in a double boiler with lemon juice, cornstarch, and folded egg whites. Light, tangy, and set in a cinnamon graham crust.

Almond cream filling made with almond paste, toasted ground almonds, and egg yolks cooked into a silky custard. A rich pastry filling for tarts, cakes, and croissants.

Tangy Italian antipasto spread packed with artichoke hearts, two kinds of olives, mushrooms, and a zesty vinegar-olive oil dressing. Make it ahead - it's better the next day.

Soft homemade yeast buns with a tender crumb, shaped and baked fresh for burgers, pulled pork, or any barbecue sandwich. Two rises and a quick knead give you 20 golden buns that beat anything from the store.

A simple recipe for a sweet and delicious treat that is usually served when drenched with confectioners' sugar.

The famous $250 cookie loaded with chocolate chips, grated chocolate bars, oatmeal ground to powder, and chopped nuts. A legendary urban legend cookie recipe that actually delivers.

Rocky Road refrigerator cake layers fudgy coffee-spiked brownies with whipped cocoa cream, mini marshmallows, and chopped walnuts. A make-ahead chocolate dessert that turns richer and sliceable after a night in the fridge.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

Luxemburgerli sandwich cookies with toasted almond meringue shells and raspberry buttercream filling. Light, crisp, and gluten-free with Italian meringue technique.

These succulent meatballs made in their own savory sauce are great served with noodles or rice!

These cheesy and delicious cheddar and onion buns will be a hit at any occasion.