10,000 sugar recipes

Homemade hamburger buns made in a bread machine for the dough, then baked into soft, pillowy rolls with sesame seed tops. Better than store-bought, and they freeze beautifully for burger night.

Rhubarb mousse with strawberry-gin sauce is a light, creamy spring dessert set with gelatin and folded with whipped cream and meringue. The tart rhubarb base pairs with a boozy strawberry-marmalade sauce.

Traditional Scottish shortbread made with butter, flour, cornstarch, and sugar. A four-ingredient buttery cookie baked low and slow until just pale gold, then dusted with sugar while warm.

Peach and blueberry casserole with fresh fruit topped with a buttery, cinnamon-sugar crumble baked golden. A rustic summer cobbler-style dessert using peak-season peaches and berries.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

7-day sweet pickles made the old-fashioned canning way: five daily soaks in boiling water followed by a hot sugar-vinegar spiced brine. The slow process delivers shatteringly crisp, glassy-sweet bread-and-butter style pickles that put the supermarket jars to shame.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

Old fashioned tea cakes made with buttermilk and self-rising flour. Soft, simple, sugar-topped Southern cookies with just 7 ingredients and no fancy equipment needed.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Traditional Scottish currant shortbread squares plumped with orange juice and baked into a buttery, sandy crumb. Six ingredients, an old-country recipe, and a finish made for an afternoon cup of tea.

Rugalach rolls cream cheese dough around apricot preserves, cinnamon-sugar, ground pecans, and currants into bite-sized crescent cookies. The Jewish-American holiday cookie passed down through generations of bakers.

Quiche pastry is a flaky butter-and-shortening pie crust made for blind baking. Five ingredients yield a sturdy 9 inch shell that holds custard fillings without going soggy.

Classic Danish almond pastries shaped into cock's combs with a buttery almond paste filling. Puffed, golden, and sugar-crusted, these bakery-style treats yield two dozen.

Hickory-smoked leg of lamb rubbed with garlic, rosemary, vermouth, and olive oil. Low and slow on a water smoker for 4 to 6 hours until tender and smoky.

Turtle cheesecake with a chocolate wafer and walnut crust, studded with chocolate-caramel-pecan turtle candies. A rich Chicago-deli classic from the Eli's Cheesecake family.

Homemade chocolate peanut butter Easter eggs, the kind that beat any store-bought candy. Mold creamy peanut butter centers (plus crispy rice and cream cheese variations), freeze, and dip in chocolate for a no-bake Easter treat.