10,000 sugar recipes

Paris Puffins are nutmeg-spiced muffins rolled in melted butter and cinnamon sugar straight from the oven. They taste like fresh doughnuts without the frying.

Golden apricot rice pudding baked in individual molds with a brown sugar and dried apricot bottom that becomes a caramel topping when unmolded. Elegant and simple.

Heritage-style sour milk cookies filled with a cooked raisin and ground walnut filling brightened by lemon juice. An old-fashioned farmhouse treat rolled, cut, and sealed by hand.

Crisp crust apple pie bakes thinly sliced apples in cinnamon sugar under a shortening-based pastry crust topped with more cinnamon sugar and butter pats. Cobbler-style with a shattering top.

Traditional Irish brown bread with whole wheat flour, buttermilk, and baking soda. No yeast needed, just knead, shape into rounds, score with an X, and bake until crusty.

Hazelnut torte with ground filberts folded into a light sponge cake, split and filled with vanilla whipped cream. A classic European-style nut torte garnished with strawberries.

George Washington cake is a moist, cinnamon-spiced apple cake baked over a layer of sliced apples, then crowned with tangy cream cheese frosting and a fan of fresh apple slices. A festive Christmas dessert.

Apricot coconut balls are no-bake holiday candies with just four ingredients: dried apricots, shredded coconut, sweetened condensed milk, and a powdered sugar coating. Ready in 20 minutes.

Pineapple coconut pie, an old-fashioned single-crust dessert with a rich custard filling of crushed pineapple, shredded coconut, butter, sugar, and eggs. One bowl, one pie pan.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

Grilled pork tacos with tropical papaya and pineapple mixed into the filling, folded with Monterey Jack cheese, and baked until golden. Served with fresh papaya salsa for a sweet-savory taco night.

Pumpkin cheesecake with a buttery shortcrust pastry, spiced cream cheese filling with allspice, ginger, and cinnamon. Slow-baked and cooled in the oven to prevent cracking.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

Lemon mousse cake with a tender shortbread crust and a cloud-light citrus mousse stabilized with gelatin. A three-layer chilled dessert that slices clean and tastes like spring.