10,000 sugar recipes

Shortbread crust and lots of fresh plums, simple ingredients make this delicious plum tart!

Chocolate raspberry cream cake layers a flourless almond-chocolate base under silky raspberry mousse, finished with lightly whipped cream and fresh berries. Elegant springform dessert built for special occasions.

Our Favorite...Makes 40-60 depending on the size you like them

Twice-baked almond cookie shells filled with a chewy caramel-nut center. Tiny tartlet-style sweets with crisp edges and a sticky-sweet filling, baked in muffin tins for a cookie-meets-tart hybrid.

Bread machine bagels: six simple ingredients, machine-kneaded dough, boiled then baked golden. Real chewy-crusted New York-style bagels without stand-mixer gymnastics.

Rich chocolate frosting made with Coca-Cola, butter, and semi-sweet chocolate in a glossy, spreadable icing with subtle caramel notes.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.

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

Mock caviar made with finely chopped ripe olives, anchovies, hard-boiled eggs, and sour cream. A budget-friendly no-cook appetizer with rich, briny flavor on lettuce cups.

Classic pecan sandies are tender shortbread-style butter cookies loaded with chopped pecans and dusted with powdered sugar. A 6-ingredient holiday favorite that melts on the tongue.

A simple and delicious baked beans side dish that can made with some help from your crockpot.

Mexican wedding cakes: buttery five-ingredient shortbread-style cookies rolled in powdered sugar while hot. Melt-in-your-mouth tradition for weddings, holidays, and gifting.

Best bread and butter pickles use sliced cucumbers and onions overnight-salted, then simmered in a turmeric-yellow brown sugar brine with dry mustard. Sweet, tangy, and pantry-stable in pint jars.

This is the best prime rib ever! My whole family is addicted to it. The flavor of the meat is unbelieveable and the temperature of the meat is perfect. I usually use extra garlic just because I love it so much and it is still not overpowering. I also add beef broth once I remove the prime rib from the pan and make an aujois gravy. My family and I will enjoy this for many years to come.

Four-component chocolate cake: cocoa layers, fudge filling, chocolate whipped cream frosting, and a drizzled cocoa syrup finish. The cake for serious chocolate lovers.

This delicious treat made with a bit of rum extract is perfect for the holiday season!