Sugar cane recipes

This winning decorated cookie charmed us with its sophisticated look and pleasing chocolate-pepperminty flavor. It's from Deb Bonfiglio of River Hills.

Praline cream pie with a graham-praline crust, silky vanilla custard folded with crumbled pecan pralines, and pillowy whipped cream on top. A New Orleans dessert through and through.

Bourbon pecan pie with cane syrup, dark brown sugar, and a pre-cooked filling for a deeper, less cloying caramel base. Toasted pecans bake into a glossy, crackly top.

These delicious and melted in your mouth cookies don't last long.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Homemade birthday cake better than any store-bought cake.

Homemade birthday cake better than any store bought cake.

German springerle Christmas cookies: anise-scented egg-and-sugar dough pressed with carved wooden molds, dried overnight, and baked low to set the embossed pattern.

From a new blueberry cookbook I just got, these sound good for my two blueberry lovin' guys! I like that they have very little butter in them...cant wait to try them out! It doesnt say how many it makes so Im guessing at 6.

Lemon crinkle cookies made with a boxed cake mix, eggs, oil, and a snowy powdered sugar coating. Four ingredients, ready in 30 minutes, with a chewy center and that signature crackled top.

This is from the Dole.com website. I believe it is authentic.

A moist, delicious sponge cake enjoyed at any time

Easy rhubarb dump cake with just 4 ingredients: fresh rhubarb, sugar, yellow cake mix, and whipping cream. A no-fuss spring dessert with a tender cake top and jammy fruit bottom.

Forget about those store-bought pancake mix, use this simple recipe to make delicious and warm apple pancakes for breakfast.

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Traditionally cantucci combine with vin Santo generally or liqueur wines, although they are very good even with the dry wines such as sparkling wines.