3,715 sugar recipes

Festive cherry bread with maraschino cherries, flaked coconut, and chopped nuts. A sweet holiday quick bread made with cherry juice for extra flavor. Makes two loaves.

No-bake chocolate peanut butter mud pies with oats. One-minute boil, stir in the good stuff, drop on wax paper, and let them set. Fudgy, chewy, and no oven needed.

Poor Knights of Windsor: sherry-soaked bread fried golden in butter, dusted with cinnamon, and topped with crushed raspberries and whipped cream. A British dessert classic.

Maple syrup nut cake with a full cup of real maple syrup baked into a tender two-layer cake. Studded with chopped nuts and ready to frost with your favorite icing.

Soft gingerbread cookies with molasses, hot coffee, cinnamon, cloves, and ground ginger. A rollout cookie dough for gingerbread men with a tender, cake-like texture instead of a crisp snap.

Fudgy no-bake cookies with cocoa, peanut butter, oats, and vanilla boiled on the stovetop and dropped onto wax paper. A classic chocolate oat cookie that sets in the fridge with zero oven time.

Strawberry pecan quick bread with fresh orange juice and zest. A tender, fruity loaf studded with berries and toasted nuts, served warm with cream cheese.

Hobo bread is an old-fashioned raisin quick bread that starts with an overnight soak of raisins in baking soda and boiling water. Dense, moist, and easily turned into a fruitcake.

Whole wheat pizza dough made with a blend of whole wheat and white flour for a nutty, chewy crust. Simple yeast dough that makes two crusts from scratch.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

No-bake chocolate haystacks with coconut, dried apricots, oats, and chopped nuts. A stovetop candy that boils for 30 seconds, drops onto wax paper, and sets as it cools.

Gingerbread duff loaf made with molasses, ginger, and cinnamon. An old-fashioned baked gingerbread with a dense, spiced crumb and deep caramel sweetness.

Chocolate-tipped butter cookies shaped into sticks, fork-pressed, and dipped in melted chocolate chips then rolled in chopped pecans or almonds. Elegant and melt-in-your-mouth tender.

Teddy bear bread shaped from a basic yeast dough with raisin eyes and belly buttons. A fun baking project for kids that makes four adorable bear-shaped loaves.

Biscotti nocciole cioccolato, Italian hazelnut chocolate biscotti twice-baked with Frangelico liqueur. Crisp, dippable, coffee-shop style cookies that keep for weeks.