1,232 sugar cooke recipes

Strawberry yogurt ice cream with just four ingredients: pureed strawberries, sugar, yogurt, and whipped egg white. Lighter, tangy, no-cook summer treat.

Turnips and carrots are cooked in the pan and glazed with lemon, thyme and brown sugar. A quick and tasty side dish.

Fluffy skillet pancakes loaded with cinnamon-sugar apples cooked right into the batter. One pan, four gorgeous pancakes, minimal cleanup.

Raw cranberry-orange relish sweetened with sugar and spiked with whiskey at the last minute. Bold Thanksgiving condiment with zero cooking.

Orange, lemon, and grapefruit marmalade slow-cooks three citrus fruits with sugar into a glossy bittersweet preserve. British-style marmalade with no commercial pectin needed.

Cooked strawberry jam recipe uses fresh berries, dry pectin, lemon juice, and sugar for shelf-stable jars. Classic 4-minute rolling boil method, no fail.

Fig or strawberry jam cooks fresh figs and sugar with strawberry-flavored gelatin for an easy two-step preserve with a soft, spreadable set without traditional pectin.

These cookies are soft-cake like because of the pumpkin and applesauce. Dried cranberries and chocolate chips give the cookies additional deliciousness.

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.

Sri Lankan sweet mango chutney cooks sliced mangoes with sugar, vinegar, mustard seeds, cardamom, and sultanas into a sticky, spiced preserve. Pairs with curries, grilled meats, and cheese boards.

Chocolate pudding brownies use cook-and-serve pudding mix as the cocoa base, giving fudgy bars with a tender crumb and deep chocolate flavor. Topped with powdered sugar.

Freezer strawberry jam made without cooking, using fresh berries, sugar, lemon juice and Certo liquid pectin. Bright fresh-fruit flavor that tastes like summer in a jar.

Spiced pumpkin butter: shelf-stable canned spread with cooked pumpkin, pectin, sugar, and warm pumpkin pie spice. Six half-pint jars perfect for fall gifting or toast.

Crockpot cranberry pork roast: a browned roast slow-cooked in tangy-sweet cranberry sauce with mustard and brown sugar, then the juices get thickened into a glossy sauce for spooning over.

Chocolate marshmallow fudge made the old-school way with evaporated milk, butter, sugar, chocolate, and marshmallow cream. Cooked to soft-ball stage for that classic dense, smooth fudge texture.

Apricot marmalade made from dried apricots soaked overnight, simmered to a smooth pulp, then cooked with sugar and cinnamon. A four-ingredient classic preserve with a deep amber color.