10,000 sugar recipes

Old-fashioned pear harlequin preserves with pineapple, orange, and maraschino cherries. A colorful sweet conserve with the look of stained glass in the jar.

Lighter cinnamon rolls for the bread machine swap whole eggs for egg substitute and add cottage cheese for moisture, with whole wheat flour blended into the dough. Soft, swirled, and lighter on fat without sacrificing pillowy texture.

Norwegian sardine pate blends mashed sardines with cream cheese, lemon juice, and hot sauce into a smooth spread. Garnished with capers and served with toast.

A scrumptious sweet potato casserole that gets a unique and delicious taste from the chopped pecans it uses.

Blueberry coffee cake with cinnamon streusel: a tender butter cake studded with juicy blueberries and crowned with a buttery cinnamon-sugar crumble. The brunch staple that disappears off every plate.

Baked rice souffle with a creamy milk-cooked rice base, whipped egg whites for lift, and a homemade raspberry sauce. A light, elegant French-style dessert with a golden top.

Apple harvest cake baked in a fluted bundt pan with a half-whole-wheat batter, two cups of chopped apples, and toasted walnuts. Brown sugar and cinnamon drive the flavor, finished with a thin powdered sugar glaze.

Buttery shortbread crust topped with sticky honey-pecan caramel that sets into chewy, candied perfection. Cut into diamonds and dust with powdered sugar for elegant cookie bars.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.

Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest.

Classic French tarte Tatin with 5 pounds of Golden Delicious apples baked in caramel and topped with flaky puff pastry. A showstopping upside-down dessert worth the effort.

Prawn pate with minced shrimp, cream cheese, butter, sour cream, and a kick of hot sauce. A smooth, no-cook seafood spread served on hot toast triangles as an elegant appetizer.

Cereal crunch coffee cake with crushed wheat flakes baked into the batter and a cinnamon-cereal crumble on top. A lighter brunch cake with raisins, brown sugar, and a hint of nutmeg.

Salt cured leg of lamb brined for two weeks and air-dried for months in the Norwegian tradition. Sliced paper-thin and served with butter, eggs, geitost, and flatbread.

Traditional Cumberland sausage made with pork shoulder, back fat, nutmeg, mace, and a touch of smoked bacon. Hand-mixed, stuffed into casings, and baked until golden and snappy.

Roquefort mousse blends pungent French blue cheese with cream cheese and butter, then lightens it with whipped cream and beaten egg white into a chilled molded appetizer. Sharp, airy, and built for a wine and cracker board.