Recipes with sugar

A great, easy recipe, it is the first time for me to try it, really good, my 5 year old son kept eating them, and told me how yummy they are, a big hit.

Warm mixed berry compote with fresh strawberries, blueberries, and raspberries in a butter-sugar syrup. Spoon over ice cream for an elegant, quick dessert.

They are so good, buttery pie crust, moist and juicy filling inside, and frying gives the golden, brown and crispy result.

Russian cabbage soup with slow-simmered beef chuck, tomatoes, and shredded cabbage in a sweet-sour broth finished with fresh lemon juice and a cool dollop of sour cream.

Sugar-free cranberry orange gelatin salad made with whole orange, raw cranberries, and sugar-free gelatin. A light, low-calorie holiday side that's tangy, refreshing, and guilt-free.

Thanksgiving Chocolate Pumpkin Bread Pudding recipe

A delicious pie that's easy to make and will be easily enjoyed by your family!

Lone Star ribs slow-smoked low and slow with a salt-pepper-paprika rub, then basted with a homemade ketchup-and-Worcestershire BBQ sauce. Texas-style ribs that fall clean off the bone.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Three-layer buttermilk cake with cranberries, pecans, shredded wheat cereal, and orange zest, topped with orange cream cheese frosting. A unique, textured celebration cake with tangy-sweet flavor.

Slippery glass noodles wok-fried with savory ground pork in a ginger-garlic sauce with dark soy, chili bean paste, and sesame oil. A Chinese comfort bowl in 45 minutes.

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.

Bread and butter green tomato relish, a sweet-tangy way to use up end-of-season green tomatoes. Crisp cabbage, onions, and peppers in a turmeric-gold mustard brine, water-bath canned for the pantry.

Surprise your family with this delicious dish that will have everyone talking about your first class cooking skills.

The 2nd place winner in the Chicago Tribune's 1996 Annual Holiday Cookie Contest, a simple brown-sugar shortbread from Sandra Petrille of Naperville, Illinois.

Portuguese corn bread (broa) for the bread machine with a high ratio of cornmeal to bread flour and olive oil. Rustic, golden, and slightly gritty with a crisp crust.

Traditional Welsh honeycake with a spiced, honey-rich crumb topped with glossy meringue. Teisen Mel is a heritage British bake with warm cinnamon, a honey glaze, and a cloud of toasted meringue on top.

No-bake Mexican chocolate and mascarpone cheesecake with a cinnamon-chocolate-pecan graham cracker crust. Mascarpone and cream cheese filling set with gelatin and folded with whipped cream.

A tropical coconut cheesecake with cream of coconut in the filling, a coconut-graham cracker crust, and fresh mango slices on top with mango puree. Rich, creamy, and vacation-worthy.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that's less dense than New York style but just as satisfying.

Impossible cheesecake made in a blender with Bisquick, cream cheese, eggs, and milk. No crust to prepare separately. It forms its own base as it bakes, topped with sour cream.

These scrumptious appetizers made with skim milk and parmesan cheese are a great addition to a romantic dinner for two.

Pineapple fudge cooked stovetop with crushed pineapple, marshmallows, and pecans, then beaten to a creamy, old-fashioned finish. Ready in 30 minutes and yields nearly 49 pieces.

Spiced prune walnut bread with simmered chopped prunes, cinnamon, cloves, and crunchy walnuts. Eggless quick bread with deep, jammy prune flavor and a tender whole wheat crumb.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.

Key lime cheesecake on a buttery shortbread cookie crust, finished with a glossy raspberry-currant sauce. Tangy lime, dense and creamy filling, ruby fruit topping for a stunning slice.

Joe Cooper's chili is a classic Texas bowl of red: three pounds of beef simmered with dried chiles, garlic, cumin, oregano, and a hint of cocoa. No beans, no tomatoes, just deep beef-and-chile flavor thickened with cornmeal and flour.

Very easy to make, and it tastes so buttery and moist!

This is the best oatmeal cookie recipe i've found so far. the cookies were chewy and had a great flavor.

Pineapple cloud pie with a crispy rice cereal crust and a frozen filling of cream cheese, pineapple, and whipped topping. A no-bake, light-as-air freezer pie ready in three hours.

Make-ahead bran muffin batter that keeps in the fridge for 6 weeks. Mix once, bake fresh muffins any morning with fruit bran cereal, sour milk, and warm cinnamon.

Austrian butter cookies: simple four-ingredient nut shortbread rounds. Roll plain for tea time or sandwich with jam and chocolate frosting for traditional Austrian dessert.

Easy cheese Danish made with crescent roll dough and a sweet cream cheese filling. Only 5 ingredients and 10 minutes of prep for a bakery-style breakfast treat.

Homemade cooked strawberry jelly using Certo liquid pectin. Bright, jewel-toned, and spreadable with that fresh berry flavor store-bought can never match. Works with raspberries or blackberries too.

This delicious bread is based on the Texas treat consisting of peeled cantaloupe segments bread cubes piled in the center and covered with creamsauce. This is a soft, sticky dough. If any of it clings to the sides ofthe pan at the end of the first kneading, you can push it down with a rubber spatula.

Dairy-free pumpkin tapioca pudding made with rice milk, tapioca flour, and canned pumpkin. Vegan, gluten-free, and ready in under 20 minutes. Optional licorice root adds a unique twist.

Mahalia Jackson's okra gumbo, a soulful Louisiana feast of crab, shrimp, beef, ham, sausage, and chicken in a tomato-okra base, built on a from-scratch shrimp-shell broth. Big-batch comfort, ladled over rice.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Turn on your crockpot this Fall, with this succulent pork chops dish that has a tantalizing taste!

A traditional English fruit loaf where dried fruit soaks overnight in hot tea, then bakes low and slow with self-rising flour, mixed spice, nutmeg, and marmalade. No butter needed. Keeps brilliantly.

Chicken breasts marinated overnight in vermouth, dried apricots, and prunes, then baked with sweet potato cubes until tender and caramelized. A low-fat, fruit-forward dinner that practically cooks itself.

Buttery shortbread crust layered with Cool Whip, a thick cream cheese vanilla pudding filling, more whipped topping, and chopped nuts. The pie that earned its bold name.

Irish soda bread flavored cookies, enjoy irish soda bread in these tiny cookies!

Papaya bread with mashed ripe papaya, walnuts, raisins, and warm spices like cinnamon, allspice, and ginger. A tropical quick bread that bakes into a moist, fragrant loaf or muffins.

Bisquick corn bread blends biscuit baking mix with cornmeal, sour milk, and sugar for a tender crumb with a slight golden tang. A 6-ingredient shortcut to homemade-tasting cornbread.

Impossible peaches and cream pie that builds its own crust as it bakes. Cinnamon-spiced peaches on the bottom, creamy vanilla custard in the middle, buttery almond streusel on top.