10,000 sugar recipes

Baked brie wrapped in puff pastry with crumbled blue cheese and chopped walnuts pressed on top. Golden, flaky, and melty with a sharp, nutty bite.

Catfish fillets baked with butter, white wine, and lemon, then drizzled with a rich Frangelico hazelnut cream sauce and toasted pecans. Creole elegance in 30 minutes.

Homemade fig newtons: a tender brown sugar and sour cream cookie dough wrapped around real homemade fig jam, baked in logs and sliced into soft bars. So much better than the boxed kind.

Hot three pepper relish made with sweet bell peppers, apple cider vinegar, and pectin for a thick, jam-like spread. A sweet-hot condiment that's perfect for canning and gift giving.

Santa sandwich cookies are slice-and-bake oat shortbread rounds sandwiched with tinted vanilla frosting and rolled in holiday sprinkles. A festive Christmas icebox cookie, fun to decorate.

Pineapple noodle kugel layered with sweetened cottage and cream cheese, egg noodles, and crushed pineapple. Cinnamon-sugar topped, sweet-savory side or brunch casserole.

Mincemeat muffins with brandied fruit filling, chopped walnuts, and apple juice. Warmly spiced, fruity holiday muffins that bake up tender and studded with nuts.

A quick blueberry peach coffee cake built on a muffin mix base and crowned with sliced peaches and cinnamon streusel. Ready in 45 minutes with just 6 ingredients.

Gingered figs simmered in molasses and sugar until plump and tender. A warm, spiced fruit condiment for ham, pork, roast beef, chicken, or steak.

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.

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

Moist walnut spice cake with brown sugar, nutmeg, and allspice topped with a bake-on meringue. Old-fashioned comfort baking with a crispy, golden crown.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

French gaufrette wafer cookies with whipped cream, vanilla, and powdered sugar, baked on a pizzelle iron. Crispy, delicate French wafers for ice cream cones or tea.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.

This buttery and moist old fashioned rum cake will for sure be a hit on your dinner table. It's hard to go wrong with rum and pecan.