8,468 sugar recipes

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

This Pumpkin Cookie Recipe was shared with me and I am happy to pass it on to you. A light and fluffy Pumpkin Cookie that is easy to prepare. The browned butter flavored frosting adds a touch of sweetness.

Fruit bar dough: a chill-and-rest whole wheat cookie dough that pairs with any fruit filling. The hearty, wheat-germ-boosted base for homemade fruit-filled bar cookies.

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

Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.

Passover apple cake made with matzo meal and potato starch instead of flour. A fluffy, flourless sponge layered with grated cinnamon apples and lemon.

Orange angel food cake with cardamom caramel sauce and tropical fruit compote of mango, passion fruit, kiwi, and blood orange. A three-part make-ahead showstopper for dinner parties.

Pickled baby corn on the cob in a sweet-sour brine with turmeric, celery seed, and garlic. Refrigerator pickle that turns sunshine yellow and lasts a week.

Two-ingredient strawberry conserve made with just fresh strawberries and sugar. No pectin, no additives. Slow-cooked to a glossy, spreadable set.

Fresh berry filling for pierogies using blueberries, blackberries, raspberries, or strawberries tossed with sugar. A simple 2-ingredient sweet pierogi filling ready in minutes.

Homemade peach fruit leather: just ripe peaches and sugar, sun-dried or oven-dried into chewy strips. Two-ingredient snack that keeps for months.

Simple two-ingredient gooseberry jam made with fresh gooseberries and sugar. No pectin needed for this old-fashioned preserve that sets naturally with a bright, tart flavor.

Stewed rhubarb is the simplest spring compote: rhubarb and sugar simmered into a tart-sweet sauce. Spoon over yogurt, ice cream, pancakes, or eat it straight from the jar.

Fresh rhubarb cut into pieces and gently steamed with just a splash of water, then chilled and sweetened with sugar. A two-ingredient recipe that's the simplest way to enjoy rhubarb's tart, fruity flavor.

Used in drinks, desserts and all kinds of recipes. A staple of any confectioners repertoire.

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.