10,000 sugar recipes

Grandma's oatmeal cookies plump raisins in baking-soda water, then fold them into a buttermilk-spiced oat dough with walnuts. Five-plus dozen warm-spiced cookies for the cookie jar.

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

Light and fluffy classic French pastry, to make cream puffs, eclairs sweets and savory dishes too. A timeless classic pastry recipe everyone should be familiar with.

Simple whole wheat bread machine recipe with just 4 pantry staples. Hearty, nutty, and fiber-rich, this no-knead loaf bakes hands-free on the whole wheat cycle for fresh homemade bread any day of the week.

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.

Easy cherry pie with fluffy biscuit base, sweet cherry filling, and cinnamon streusel topping. No rolling dough required for this vintage shortcut dessert.

I love this pumpkin pie, it is wonderful, all my family love it.

White chocolate chip cookies built on a deep chocolate dough loaded with creamy white chocolate chips. Sour cream keeps them soft, melted semi-sweet gives them brownie-like depth.

Delicious, super easy and fast to make! Literally the easiest bread recipe in the world! And everyone will just love it.

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.

Homemade pita bread that puffs into pockets on a hot baking sheet at 500 degrees. Four basic ingredients, no fat, freezes well, and makes 6 large or 12 small pitas.

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!