8,465 sugar recipes

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Persimmon pudding cake, a moist autumn loaf with ripe persimmons, brandy, warm spices, raisins, and walnuts. Served with a brandy ricotta topping for fall holiday gatherings.

Meringue pecan pie binds Ritz cracker crumbs and chopped pecans into a stiff egg-white meringue, then bakes into a chewy-crisp slice. No pie crust required. Top with ice cream or fresh fruit and whipped cream.

Florentine sandwich cookies: lacy crisp oat wafers held together with melted milk chocolate. Brittle, buttery, and made for the holiday cookie tin.

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

Potato, egg, and hominy breakfast skillet: hash browns, Rotel tomatoes, hominy, and scrambled egg substitute, seasoned with chili powder and cumin. One-pan Tex-Mex breakfast.

Vinson's pecan pie is a classic Southern double-batch recipe with whole pecans, Karo corn syrup heated to blend smooth, eggs, and vanilla. Makes 2 pies for holiday tables.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Intensely rich chocolate silk mousse cake baked in a water bath with a pound of semi-sweet chocolate and a glossy ganache glaze. Make up to 3 days ahead. Serves 8.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Use this easy and delicious recipe to make your own almond filling that sometimes called for in recipes.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Scaloppine al limone: classic Italian pan-seared veal cutlets with a bright lemon pan sauce. Ready in under 40 minutes from six pantry ingredients. Restaurant-style results at home.

Ozark pudding, a classic Midwest baked dessert with chopped apples and nuts folded into a light egg batter. Crispy on top, custardy inside, served warm with whipped cream.