10,000 sugar recipes

Jiffy cinnamon buns: no-yeast quick cinnamon rolls ready in 45 minutes. Soft biscuit-style dough rolled with cinnamon brown sugar filling, baked in muffin tins, and glazed.

Amish friendship yeast starter, the classic 10-day fermented sweet starter you stir daily, feed with milk, flour, and sugar, then divide to bake friendship bread and share with friends.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Baked French toast stuffed with caramelized bananas, coated in sliced almonds, and topped with a cinnamon-oat streusel. A showstopping brunch dish that serves 6.

Potato sorrel soup with leeks, red potatoes, and creme fraiche. A rustic French-style soup with a bright, lemony tang from fresh sorrel leaves.

Mincemeat bars with a chewy oat-molasses crust and condensed mincemeat filling. Old-fashioned holiday baking with a crumble topping, dusted with powdered sugar.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

This reduced-fat Chicken Jubilee recipe broils chicken until the skin is golden brown and finishes the main dish on the stovetop. It can be prepared ahead, if desired, to save time the next day.

Go bananas for this scrumptious bread made of pecans and a hint of cinnamon.

Autumn cheesecake crowned with cinnamon-sugar apple slices and toasted pecans over a creamy vanilla filling on a spiced graham cracker crust. Fall baking at its most elegant and indulgent.

Pork, chicken and shrimp fried rice, optionally with oysters!

Scottish Empire cookies: buttery shortbread rounds sandwiched with raspberry jam, topped with a thin sugar glaze and colored sprinkles. A classic tea-time biscuit.

Olive cheese balls with cheddar cheese dough wrapped around pimento-stuffed green olives and baked golden. A make-ahead party appetizer that freezes well.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

Whole beef tenderloin rubbed with garlic, olive oil, and lemon, charred over high heat, then roasted to medium-rare. Sliced thin and served with rich Marchand de Vin sauce for a showstopping dinner.

Homemade olive oil and fennel seed breadsticks made with a beer-enriched yeast dough. Brushed with egg wash and baked golden, these have a subtle anise crunch in every bite.