Recipes with sugar

Baked pumpkin empanadas with a brandy-laced pastry dough and spiced pumpkin-brown sugar filling, finished with cinnamon sugar. A Mexican-Californian fall dessert pastry.

Cream cheese and mascarpone cheese makes this creamy and silky cheesecake, rhubarb and strawberry glaze adds the sweet and sour crunch, and the chocolate covered strawberries gives extra surprise. There are so many delicious things going on all at once, it's such a deluxe luxury!

Irish soda bread with raisins, caraway seeds, buttermilk, and sour cream baked in a round pan. A tender, slightly sweet no-yeast loaf with a buttery crumb.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.

Sparkle cookies rolled in red and green sugar for a festive Christmas look. Made with cookie mix, almond extract, and cream of tartar for a soft, tender bite. Makes 4 dozen.

Whole wheat cookies shaped like cat poop, rolled in Grape-Nuts, and served in a litter box. Two dough options: chocolate or gingerbread. The ultimate gross-out Halloween party hit!

Fragrant Asian pesto with peanuts, fresh basil, mint, cilantro, green chilies, and ginger. A bold, herbaceous sauce for noodles that's ready in 15 minutes. Vegetarian-friendly.

Thai Panang curry with sliced chicken breast in rich coconut milk, red curry paste, fish sauce, and green peas. Fragrant, creamy, and ready in 25 minutes.

Turkish eggplant pilaf cooked in olive oil with pine nuts, currants, cinnamon, allspice, tomatoes, and a full cup of fresh dill. A traditional zeytinyagli dish served cold as a vegetarian main or mezze.

Italian dome cake with amaretto-soaked sponge and whipped cream filling studded with toasted hazelnuts, almonds, and chocolate. No-bake showstopper.

Triple-ginger crumb crust made with gingersnap crumbs, crystallized ginger, and ground ginger. A spicy, fragrant pie shell that pairs with frozen or chilled fillings.

Pan de jamon is the Venezuelan Christmas bread: a soft, butter-rich dough rolled around ham, smoked bacon, olives, and raisins, then baked into a golden spiral loaf.

Fresh raspberry sour cream cake bakes whole berries and chopped walnuts into a tender tube cake. Topped with whipped cream and sugared raspberries for a summer dessert table centerpiece.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Domino cookies are buttery shortbread bars with lemon zest, scored down the center and topped with chocolate chips arranged as domino dots. A fun baking project for kids and parties.

Pollo Loco-style chicken marinade with fresh lemon and orange juice, chili sauce, garlic, and hot sauce. Marinate 4 to 24 hours, then grill for smoky, citrusy results.

Hawaiian mochiko chicken marinated in soy sauce, oyster sauce, and sweet rice flour, then fried until golden and crispy. A local favorite with a crunchy coating and tender, juicy bite.

Austrian Gugelhupf is a buttery yeasted bundt cake studded with raisins, currants, and orange zest, crowned with blanched almonds and a snowy dusting of powdered sugar. A Viennese coffee house classic.

Peanut chicken curry simmered in coconut milk with red curry paste, ground roasted peanuts, spinach, and fish sauce. A Thai-inspired one-pot dish ready in 25 minutes.

Scotch toffee bars made with rolled oats, brown sugar, dark corn syrup, and butter, baked crisp then topped with melted chocolate and chopped nuts. Chewy, crunchy, and no-fuss.

Oat bran cookies with chopped dates, whole wheat flour, wheat germ, and brown sugar. A wholesome drop cookie with natural sweetness that bakes in just 10 minutes. Makes three dozen.

Fuzzy navel cake captures the classic peach-and-orange cocktail in a moist bundt: yellow cake mix doctored with peach schnapps, orange juice, and a poke-and-pour boozy glaze. The party-cake answer to a fuzzy navel.

A European-style fruit flan with a golden sponge base baked in a fluted tin, piled with fresh strawberries, and finished with a glossy red glaze. Bakery-window gorgeous from your own oven.

Bread machine loaf made with crushed buttered popcorn mixed right into the dough. A quirky, buttery white bread with a subtle corn flavor and surprisingly soft crumb.

Classic double-crust apple pie enriched with honey, raisins, and pecans. Cinnamon-sugar coated apples in a buttery pastry. Golden lattice top.

A rich, moist double-chocolate layer cake with sour cream, cocoa powder, and a full bag of chocolate chips folded into the batter. Dom DeLuise's famous recipe that lives up to its outrageous name.

Peanut refrigerator cake layers coffee-dipped tea biscuits with peanut butter frosting and cocoa, then chills overnight. No baking required. The biscuits soften into moist, cake-like layers.

Soft, pillowy homemade cinnamon rolls with a buttery brown sugar filling, raisins, and pecans, finished with powdered sugar glaze. Make them overnight or same-day. Includes an apple cinnamon variation.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Sweet-and-tangy overnight slaw with shredded cabbage, onion, and a hot vinegar-oil dressing poured over and chilled 24 hours. A no-mayo coleslaw that holds up at any picnic or barbecue.

This easy chocolate cake recipe has been handed down for generations!

Quick yeast bread from scratch in 90 minutes: proof active dry yeast in warm water, stir in flour and oil, shape into two loaves, and bake until golden brown.

Old-fashioned heart of palm pickles with mustard, turmeric and cider vinegar. Bright yellow tropical pickle relish for canning, with sweet-tangy Southern flavor.

Gado-gado Indonesian salad with tofu, bean sprouts, potatoes, and vegetables in a warm coconut-peanut sauce. A classic street food platter with homemade dressing.

Minced squab in lettuce cups, the Cantonese classic: chopped squab stir-fried with water chestnuts, bamboo, and mushrooms in a savory oyster-soy sauce, finished with crisped skin and wrapped in crisp lettuce.

Traditional Irish apple fritters with thick apple slices dipped in a light egg batter, deep-fried until crispy, then dusted with sugar and brightened with lemon juice.

A dead-simple chocolate cheesecake pie with a secret weapon: mayonnaise for ultra-creamy richness. Melted chocolate chips, cream cheese, and a chocolate crumb crust. Five minutes to prep.

Flourless chocolate decadence cake with melted chocolate, cocoa, and a glossy ganache glaze. Dense, fudgy, and naturally gluten-free with a truffle-like center.

Simple pineapple sheet cake topped with whipped cream and vanilla pudding frosting. Moist, fruity, and effortlessly crowd-pleasing for potlucks.

Pretty pink jelly combining apple juice and fresh crushed strawberries with liquid pectin. Boils for just 1 minute. Seal with paraffin wax for shelf-stable preserves. Makes 3.5 cups.

Fresh blueberry cream pie with a tangy sour cream custard filling and a crunchy pecan streusel topping. This simple summer pie showcases ripe blueberries.

A classic cheesecake, topped with with orange scented sweetened sour cream and a cinnamon crust.

Chewy oatmeal slice with desiccated coconut and golden syrup baked until golden on the edges and soft in the middle. Just 7 ingredients and one bowl. Proper Aussie baking at its finest.

Bartlett pear muffins fold sweet diced pears and chopped walnuts into a lemon-zested batter. Tender, fruit-studded morning muffins ready in 40 minutes for breakfast or weekend brunch.

Slow-simmered kumquat chutney with rhubarb, fresh ginger, raisins, and warm spices. A complex sweet-tart preserve that cans beautifully for gifting.

An Italian-style cheesecake blending ricotta and cream cheese with a generous pour of amaretto liqueur on a buttery graham cracker crust. Creamy, almond-scented, and baked until just set for a luxurious dessert.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Flour-dredged venison browned in bacon drippings, then braised low and slow in beer, tomatoes, and Worcestershire until fork-tender. Hearty, rustic, and built for cold-weather appetites.