3,715 sugar recipes

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.

Kransekake, a traditional Scandinavian tower cake made from ground almonds, powdered sugar, potato flour, and egg whites. A gluten-free celebration cake for Christmas and weddings.

Aunt Catherine's Italian Cookies: a heirloom cookie with almond extract, cinnamon, and chopped nuts, finished in pastel-colored powdered sugar icing. Stores for months in tins.

Monkey bread made with canned buttermilk biscuits tossed in cinnamon sugar and baked in a Bundt pan with a buttery cinnamon glaze. An easy pull-apart treat in about an hour.

Grand Marnier pound cake studded with mini chocolate chips and brushed with a warm orange-liqueur syrup. A buttery bundt with a tender crumb and a citrus-soaked crust that keeps the cake moist for days.

Homemade raspberry liqueur made by steeping fresh raspberries in brandy for two months, then sweetening with a simple sugar syrup. Just four ingredients for a rich, fruity cordial.

Traditional lemon marmalade with just two ingredients: thinly sliced lemons and sugar. Bittersweet, glossy, and laced with suspended citrus peel. A classic breakfast preserve.

King cake for Mardi Gras, a sour cream yeast dough rolled with cinnamon-sugar butter, shaped into an oval ring, and decorated with purple, green, and gold sugars. New Orleans tradition at home.

Elegant chocolate mousse in a press-in chocolate pastry crust, topped with chocolate curls and powdered sugar stripes. A no-bake filling in a baked flan shell.

Deep dish blueberry pie with a buttery egg yolk crust, rum-spiked filling, and eight cups of berries baked until bubbling. A top-crust-only pie loaded with fruit and lightly spiced with cinnamon.

Peach oat cobbler: juicy ripe peaches under a rustic raisin-oat biscuit topping. Lower-fat dessert with bright almond extract and a cobblestone crust.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Spiced fig drop cookies with stewed figs, raisins, walnuts, allspice, and cinnamon. An old-fashioned fruit-filled cookie that stores beautifully in a tin for weeks.

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.