8,468 sugar recipes

Fudgy chocolate brownies amped with instant coffee for deep mocha flavor, studded with walnuts, and finished with optional creamy coffee-cream-cheese frosting.

By using mostly whole wheat flour, apple sauce and vegetable oil make these cookies much healthier but still taste delicious.

Fresh strawberry sherbet made in a food processor from frozen berries, sugar, strawberry fruit spread, and a splash of non-fat yogurt. No ice cream machine, no eggs, no dairy heavy lift.

Apple maple jam captures fall in a jar with finely chopped apples, pure maple syrup, and warm spices. A small-batch canning recipe with cinnamon, allspice, nutmeg, and cloves cooked to the jellying point.

Lemon snowflake cookies with a tender lemon-zest dough rolled thin, cut with fluted cutters, and decorated with lemon royal icing piped into snowflake patterns. A beautiful holiday cookie.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

This recipe is very easy and fun to make. And it’s a kid friendly recipe. Try it.

Using whole wheat flour, applesauce and grapeseeds oil makes this coffee cake super moist and delicious.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Famous Amos-style chocolate chip cookies with pecans, cocoa, and instant coffee for rich, complex flavor. Crispy bite-sized cookies made with biscuit mix for a tender crumb.

Maple acorn squash bakes halved squash filled with brown sugar, butter, and pure maple syrup until fork-tender. Four-ingredient New England side dish for Thanksgiving and fall dinners.

No-cook strawberry kiwi freezer jam with fresh fruit and pectin. Bright, fresh-tasting jam that sets at room temperature and stores for months in the freezer.

Sweet pie dough (pate sucree) made in a food processor with butter, eggs, sugar, and flour. The buttery, slightly sweet pastry that elevates fruit pies and tarts.

Brighten your day by using this spread that adds a unique taste to breakfast!

Inspired by the fresh peach tart recipe I made a few days ago, yesterday came out this fresh peach and plum tart recipe. This time I used a lot both freshly seasonal peaches and plums, and also made a 11-inch tart to satisfy my fruit tart craving. It came out beautiful and delicious, definitely the kind of dessert that I love to have in summer!

An easy to make jam that's so tasty, you'll end up using it on almost everything!