8,907 sugar butter recipes

Vienna crescents are flaky yeast-leavened butter cookies filled with sweet pecan meringue and shaped into delicate crescents. A traditional Christmas cookie from Austrian and Hungarian baking.

Crunchy almond apple pie layers an apricot-glazed crust with a buttery almond frangipane filling, fresh apple slices, and a crisp sliced-almond meringue topping. Like a Bakewell tart that met an apple pie.

Bread machine oatmeal applesauce bread with rolled oats, applesauce, and a touch of cinnamon. Tender, lightly sweet sandwich loaf with extra moisture and a soft crumb.

Cranberry orange tart with a buttery almond shortbread crust and glistening marmalade-glazed cranberry filling. A stunning make-ahead holiday dessert that chills overnight.

A rich chocolate bread pudding made with pumpernickel, currants, and a custard of egg yolks, cream, and two kinds of chocolate. Baked in a water bath until silky and set.

Rich Brazilian chocolate cake baked in a tube pan with two kinds of chocolate melted into strong coffee. Intensely fudgy with a tender crumb, finished with a simple dusting of powdered sugar.

Gingerbread scones spiced with ginger, cinnamon, and molasses. Served warm with nutmeg-orange whipped cream. Holiday breakfast that doubles as dessert.

Peanut butter banana bread made with crunchy peanut butter and mashed ripe bananas. Dense, nutty, and a great way to use overripe bananas.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

Chewy molasses ginger cookies spiced with cinnamon, nutmeg, allspice, and cloves, then topped with a bright orange zest glaze. Buttermilk keeps them impossibly soft. Freezer-friendly!

Made popular back in the 1960's by a bakery in Brooklyn. Chocoholics of all ages love this rich chocolate layer cake that uses a thick pudding instead of icing.

Hearty homemade yeast bread with bran, dark molasses, and sunflower seeds. Two rustic loaves with a chewy crust and soft, nutty crumb. Worth every minute of the rise.

Savory zucchini quick bread loaded with French fried onions, Parmesan and fresh basil. A no-yeast loaf that bakes up tender, herby, and toasts beautifully the next morning.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Frozen chocolate cheesecake torte with cream cheese, unsweetened chocolate, whipped cream, and pecans on a chocolate wafer crust. A no-bake frozen dessert that slices like ice cream cake.

Swirled pink cherry and dark chocolate batters baked in a bundt pan and drizzled with chocolate glaze. A stunning marble cake that starts with a box mix.