2,269 sugar butter recipes

A decadent chocolate almond rum cake with ground almonds in the batter, rum-chocolate icing, and toasted flaked almonds pressed all around. A celebration cake with serious depth.

Flourless walnut cake topped with a rich coffee cream made from dark chocolate, Madeira, and whipped cream. A European-style frozen dessert garnished with crystallized flowers for an elegant finish.

Fresh berry cobbler loaded with strawberries, blueberries, blackberries, and raspberries under brown sugar drop biscuits baked in individual ramekins.

Carrot apricot casserole baked with dried apricots, brown sugar, butter, and slivered almonds. A sweet-glazed holiday side dish where tender carrots meet plump fruit and a buttery caramel-topped crunch.

Mexican wedding cookies shaped into crescents with butter, crushed pecans, powdered sugar, and vanilla. Tender, crumbly, and melt-in-your-mouth with just six ingredients.

Chocolate shortbread made with just 5 ingredients: butter, powdered sugar, cocoa, vanilla, and flour. Rich, crumbly, and baked low and slow in a shortbread pan.

Whole oranges caramelized with butter and sugar, then flambeed with Irish whiskey and bathed in a wine-orange syrup. A dramatic Irish dessert served warm or cold.

Delicate French curled cookies (tuiles) made with butter, powdered sugar, egg whites, and vanilla. Paper-thin ovals baked until golden, then rolled around a wooden spoon handle.

Foamy cranberry sauce is a whipped butter and powdered sugar dessert sauce with cranberry juice, orange zest, and beaten egg white. Light, fluffy, and made for cranberry pudding.

Mahogany icing with cocoa, strong coffee, butter, and powdered sugar. A rich mocha frosting with a deep, dark color that comes together in 10 minutes with no cooking.

A perfect dessert in summer and everyone loves it.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

The crisp, densely chocolaty cookies, with an unusually long baking time, were an annual favorite among the 20-plus recipes that Susan Couchman of Hartland remembers were made each year by her mother, Gloria Kuchler.

The flavor of this golden brown fudge comes from the caramelized sugar.

Crisp, lacy brandy wafers spiced with ginger and rolled into elegant tubes while still warm. Golden syrup gives them a buttery toffee crunch that shatters with every bite.

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