Recipes with sugar

Rice muffins made with cold cooked rice mixed into a simple muffin batter. A smart way to use leftover rice, with a tender crumb and slightly chewy texture from the rice grains throughout.

Pumpkin bundt cake made with Bisquick baking mix and canned pumpkin, spiced with pumpkin pie spice and drizzled with a vanilla glaze. A simple fall dessert.

Homemade teething cookies with just three ingredients: eggs, sugar, and flour. Baked hard in a doughnut shape for little hands to grip and gnaw on safely.

Basic graham cracker cheesecake crust: three ingredients pressed into a springform pan and chilled. The blueprint no-bake crust that swaps to gingersnap or chocolate wafer for any cheesecake variation.

S'mores cheesecake: no-bake campfire dessert with a graham cracker crust, milk chocolate cream cheese filling, and a marshmallow whipped topping. All the s'mores flavors, none of the scorched fingers.

Singapore chilli crab: cracked blue swimmer crabs simmered in a sweet-tangy tamarind, ginger and bird's eye chili sauce. Hawker stall classic, messy, hands-on, completely worth the cleanup.

Avocados, pomegranate and grapes in a slightly sweet vinaigrette. Healthy and sophisticated bursting with textures and flavors.

Classic M&M cookies with a buttery brown sugar dough, optional chopped nuts, and a generous 18 ounces of candy-coated chocolates. Soft, chewy, and colorful right out of the oven.

Apple glazed pork roast slow cooks pork loin over a bed of quartered apples with apple juice, brown sugar, and ginger. The apples melt into a sweet sauce while the meat goes fall-apart tender.

Snickers chocolate cake made by melting candy bars straight into the batter. Buttermilk crumb with caramel, peanut, and nougat ribbons in every slice.

General Tsao was a real person, general and poet who lived in China 155-220AD.

Spicy banana cake baked in a tube pan with cinnamon, cloves, raisins, and pecans. A warmly spiced, dense crumb that turns overripe bananas into something worth slicing thick.

Kolachki: tender, flaky Eastern European cream cheese cookies wrapped around a sweet ground walnut filling and rolled in sugar. A buttery, melt-in-your-mouth holiday tradition.

These scrumptious cookies are a great treat for dessert after a hearty meal.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Lemon thins made with just 5 ingredients: butter, sugar, eggs, flour, and lemon extract. A crispy, delicate drop cookie with bright lemon flavor and golden edges.

Jalapeno pepper jelly made with fresh jalapenos, green bell pepper, apple cider vinegar, and sugar. A sweet-hot jelly for canning that pairs with cream cheese and crackers for an easy appetizer.

Champagne jelly: a sparkling four-ingredient preserve with bright wine flavor and a clear, jewel-toned set. Brilliant on a cheeseboard or glazing roast chicken.

Vietnamese grilled steak wraps marinate thin flank steak in lemon and sesame, grill it fast over charcoal, and wrap with fresh mint, cilantro, and lettuce in warm tortillas with a sweet-sour chili drizzle.

Homemade root beer cake with reduced root beer baked into the batter and a soaking glaze. This from-scratch recipe delivers pure root beer flavor in every tender crumb.

Eggnog cake with rum, orange and nutmeg, layered with eggnog cream filling and chocolate frosting. Festive holiday layer cake for Christmas dessert tables.

Cornflake macaroons made with whipped egg whites, coconut, chopped nuts, and vanilla. A crispy, chewy, naturally gluten-free cookie with no flour needed.

These delicious and buttery roasted almonds are too delicious to stop.

Apricot almond squares with a cake mix crumb crust, apricot preserves, cream cheese filling, and a coconut-almond crumble topping. Semi-homemade and crowd-ready.

Chinese chicken salad dressing with hoisin sauce, sesame oil, rice vinegar, soy sauce, and dry sherry. A light, savory-sweet Asian dressing ready in 5 minutes. No mayo needed.

Chocolate peanut butter ribbon fudge: layers of creamy chocolate fudge sandwiching a sweet peanut butter ribbon. A no-fail marshmallow cream fudge with bakery-counter appeal.

Cinnamon oatmeal muffins made with egg whites, skim milk, and brown sugar with a hint of orange zest. Light and tender with optional chopped apple pieces.

Classic Swedish spritz cookies made with real butter and almond extract, pressed into shapes with a cookie press and sprinkled with colored sugar. Crisp, buttery, and festive.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Mounds cake made with a chocolate cake mix topped with a gooey coconut-marshmallow layer. Tastes like the classic Mounds candy bar in sheet cake form.

Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea.

Steamed stuffed bitter melon with seasoned pork, water chestnuts, and ginger, finished with a garlicky fermented black bean sauce. A classic Cantonese home-style dish.

A fall-off-the-bone ribs recipe that will have you ignoring the napkins and licking your fingers!

Catskill Mountain French bread is a bread machine loaf with a crisp crust, soft crumb, and toasted sesame seed topping. An easy everyday sandwich or dinner loaf.

Russian tea cakes (also called Mexican wedding cookies): buttery nut-studded shortbread balls rolled twice in powdered sugar. A classic holiday cookie tin staple in 30 minutes.

Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.

Banana orange chiffon cake: light and fluffy as angel food but moister and richer, scented with mashed banana and fresh orange juice. Topped with a glossy orange-zest powdered sugar frosting.

Soft oatmeal cookies loaded with raisins and chopped nuts, warm with cinnamon and allspice. Old-school drop cookies with chewy centers and crisp golden edges.

You can try, but they taste great and your guests will have trouble figuring out what they are.

Classic potato salad: the church-supper, picnic-table original. Cubed potatoes, hard-boiled eggs, crunchy celery and onion, all dressed with a tangy mayo-vinegar binder. Six pantry ingredients.

Cinnabon copycat cinnamon rolls with soft pillowy dough, a buttery brown sugar-cinnamon filling, and cream cheese frosting that melts into every spiral. The classic mall bakery flavor at home.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.

Fill your kitchen with that wonderful smell of barbecue with this simple crockpot recipe.

Homemade pepper jelly with sweet bell peppers, banana peppers, and apple cider vinegar. Colorful marmalade-style slices suspended in a sweet, tangy jelly.

Hearty oatmeal bran bread with whole wheat flour, wheat germ, soy flour, and molasses. A nutritious yeast bread packed with fiber and whole grains, makes two loaves.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Scottish hot cross buns with currants, candied citron, allspice, nutmeg, and cinnamon, finished with a sweet milk glaze. Traditional Easter baking with a Scottish twist on the classic.