1,666 sugar butter recipes

Lemon cream and nut cookies, buttery shortbread ovals spread with homemade lemon curd and crowned with toasted almonds, hazelnuts, walnuts, prunes, rum-soaked raisins, and candied orange. A jewel-box holiday cookie.

Steamed cranberry pudding with molasses and a warm vanilla butter sauce. A dense, tart-sweet holiday dessert with jewel-red cranberry halves throughout, steamed for 90 minutes in a mold.

Dense chocolate fudge cake layered with a tangy cream cheese ribbon and covered in rich fudge frosting. Made with real unsweetened chocolate for deep, intense flavor.

Cinnamon roll bread made in a bread machine: all the swirl, spice, and sugar of a classic cinnamon roll baked into a soft sliceable loaf. Dump, press start, done.

Moist chocolate layer cake with amaretto-coffee frosting. Beaten egg whites create a light crumb, while espresso and almond liqueur deepen the chocolate flavor.

Braided yeast bread wreath filled with dates, walnuts, bran flakes, and cinnamon, topped with vanilla confectioner's sugar frosting. A stunning holiday bread that's worth the rise time.

Frosted chocolate drop cookies with rolled oats, sour cream-tendered crumb, and a vanilla glaze topped with a pecan half. Bakery-style cake cookies from a 1950s lunch counter.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Sophisticated British cake layered with armagnac-soaked prunes, diced apples, and almond streusel topping. Prunes soak overnight for deep flavor. Dust with icing sugar before serving.

Presto praline cookies (graham cracker pralines): graham crackers baked under a buttery brown sugar pecan toffee. Five ingredients, 40 minutes, crowd-pleaser cookies for any occasion.

Grandma Ruby's fabulous fudge melts chocolate chips, marshmallows, butter, and nuts into a foolproof boiled sugar and evaporated milk syrup. Five pounds of creamy, no-fail Christmas fudge.

Frosty date balls with chopped dates and walnuts in a buttery shortbread dough, baked low and slow, then rolled in powdered sugar while warm. A classic holiday cookie.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

From-scratch devil's food cake with boiling water for intense chocolate depth, topped with a fudge frosting made from melted semi-sweet chocolate and butter.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.

Two-layer spice cake with cinnamon, allspice, nutmeg, and plumped raisins, frosted with Swiss meringue mocha buttercream. A showstopper dessert for serious bakers.