5,754 sugar recipes

Why not try a new type of muffin with this simple recipe that's quick and easy to follow.

Be sure and double this recipe. It only makes 2 dozen cookies, hardly worth getting the dishes dirty! But the cookies are tasty!

Chocolate fudge cookies are not always high in fat and sugar. These guilt-free fudge cookies well satisfy your chocolate craving withouting packing on too many calories.

Nutty Roca cookies: a buttery shortbread bar topped with melted chocolate and pressed-in nuts, inspired by the famous Almond Roca toffee candy. Two-step bake-and-spread for 48 bars.

Pan fried Red Snapper fillets served with a quick creamy basil cream sauce. Quick, easy and super tasty.

Crisp and tangy little cookies, reminiscent of the ones Sunshine used to make.

Mom's best oatmeal cookies bake up chewy in 8 minutes or crisp in 10, with three cups of oats, brown sugar warmth, and a whisper of cinnamon and nutmeg. The classic everyday cookie jar bake.

Traditionally baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

Chewy chocolate chip cookies made with applesauce instead of butter deliver all the flavor with a fraction of the fat and guilt.

Moist and chocolaty, everyone loves these cookies!

Add some cheese to your succulent chicken with this delicious recipe that uses parmesan cheese and a variety of spices.

A true, decadent peanut butter cookie that will have you addicted!

If you love anything chocolate you will adore this simple recipe that makes treats that are simply decadent.

Old-fashioned orange marmalade simmers thin-sliced unpeeled oranges and lemons in water for 24 hours, then boils with sugar in small batches for sparkling jellied preserves. Heritage British-style recipe.

I have made a Thanksgiving goose every year for at least 15 years. I have steadily gained on making the perfect bird but I finally found the greatest recipe ever in Cook's Magazine. The divine part of this approach to cooking the goose is that it employs some of the eastern method of drying the skin which is used in Peking Duck. The skin simply drops all its fat and leaves a crispy, dry, delectable skin that folks fight over! No more rubbery, yucky goose skin full of fat!

So quick and easy. Not really Danish pastry, but good in a pinch.