9,319 sugar recipes

Chocolate cinnamon angel food cake made with cocoa powder, cinnamon, and whipped egg whites. A fat-free, light-as-air cake with warm Mexican chocolate flavor.

Double-crust pear and cranberry pie with a cranberry juice glaze drizzled on top. Tart cranberries balance sweet pears in a cornstarch-thickened filling.

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Pavlova: a crisp meringue shell with a soft, marshmallow-like center, topped with whipped cream and fresh fruit. The Australian summer dessert that lets seasonal berries and stone fruit shine.

Reduced-sodium sliced sweet pickles for home canning, with crisp cucumber chips in a spiced sweet vinegar syrup of allspice, mustard and celery seed. The sweet-tang flavor with far less salt.

Homemade bubble solution mixes liquid soap, water, and sugar for stronger, longer-lasting bubbles. Kids' DIY craft with optional food coloring and unconventional bubble wands.

Classic party mix tosses Chex-style cereals and pretzel sticks in a Worcestershire butter sauce, baked low until every piece turns deeply seasoned and crisp. The original snack-bowl staple, ready in an hour.

Eggless bread pudding with crushed pineapple, raisins, and a rum-brown sugar glaze topped with sliced almonds. Lighter than traditional custard-based versions.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Homemade pear liqueur infused with ripe Bartletts, vodka, warm spices, and a touch of sugar syrup. A six-week steep yields a fragrant, autumn-perfect cordial for sipping or cocktails.

Æbleskiver: Danish pancake balls with cardamom-spiced sour cream batter and folded egg whites for cloudlike puffs. Cook in the traditional pan, dust with powdered sugar, dip in tart jam.

Old-fashioned pumpkin preserves with lemon and mixed spices, slow-macerated overnight in sugar then boiled until clear and glossy. A heritage canning recipe for fall.

Lemon-ginger marmalade uses whole lemons soaked overnight, simmered with fresh ginger juice and sugar until set. Just four ingredients, water-bath canned, and shelf-stable for up to a year.

Nuoc cham Vietnamese dipping sauce with fish sauce, chili, garlic, vinegar, and lemon juice. The essential condiment for spring rolls, pho, rice bowls, and grilled meats.

Microwave Irish coffee combines strong black coffee, Irish whiskey, sugar, and floated whipped cream for the classic warming after-dinner drink. Made in under 3 minutes with no special equipment.

No-yeast herb beer bread made with self-rising flour, sugar, and a bottle of beer. Flavored with parsley, chives, garlic, and celery seed for a savory, crusty loaf.