2,046 sugar butter recipes

No-bake peanut butter pie with cream cheese filling and hot fudge topping in a graham cracker crust. Rich, creamy, and impossibly smooth.

hese are perfect for serving with coffee and dessert, and I include them in boxes of home-made assorted cookies for gift giving

Cream cheese rugelach rolled with cinnamon-spiced walnuts. The flaky three-ingredient dough bakes into tender, buttery crescents in under 15 minutes.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Apple cranberry pie with a buttery oat crumble topping replaces the top crust. Tart Granny Smiths and fresh cranberries baked low and slow under brown sugar streusel for a fall dessert with bite.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

No-bake peanut butter and fudge bars with crispy rice cereal layers sandwiching a rich chocolate fudge center. Double boiler or microwave method included.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Rum-flamed bananas sauteed in butter with powdered and brown sugar, then ignited with a full cup of rum for a dramatic tableside dessert. Serve over vanilla ice cream.

German filbert cookies shape buttery hazelnut dough into delicate crescents and dust them in powdered sugar or dip in chocolate. Holiday cookie classic with deep nutty flavor.

Old-fashioned jelly cookies: buttery shortbread rounds sandwiched with red raspberry jelly and dusted in powdered sugar. The kind that gets softer and better as the jelly soaks in.

Golden brown coffee cake is a buttermilk bundt with a brown sugar and walnut crumb layer running through the middle and crowning the top. Tender crumb, caramel notes, breakfast-table classic.

This is a traditional Canadian sweet, much loved and admired. The origin of the recipe seems to be lost in the mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in British Columbia.

A European-style layered chocolate cake with rum-laced frosting, warm cinnamon, and a hint of lemon zest. Two thin cake strips sandwiched with rich chocolate buttercream.

Cola chocolate cake with marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts. A true Southern classic.