10,000 sugar recipes

Thick, chewy blondies with melted butter and a full pound of brown sugar, studded with chocolate chips, butterscotch chips, and pecans. Baked in a jelly roll pan for crispy edges on every piece.

Pear Granola Bars

A delicious treat with hearty soups and meal in one salads. 1 slice= 90 Calories 17g Carbs. 3g Fiber 4g Protein

Artisan-style French bread with just 4 ingredients baked in a terra cotta dish for authentic crusty results. Bread machine does the kneading, you do the shaping. Bakery-quality loaf at home.

Near perfect pork ribs with a beautiful sweet, tangy and sticky exterior and fall off the bone meat.

This super moist cake is super chocolaty and delicious. The marshmallow cream is filled in between of the cake layers, then a layer of chocolate frosting on top. A decadent chocolate cake that wows everyone.

After carving that Halloween pumpkin, don't toss the seeds. Roast them for a delicious healthy snack.

Hazelnut pumpkin bread bakes up moist and warmly spiced with toasted hazelnuts, raisins, and four classic fall spices. Three loaves from one batch, ideal for gifting.

German Christmas cookies (Anisplaetzchen style) flavored with anise seeds and rolled thin for cutting into shapes. A heritage holiday recipe that scales generously for a large cookie tray.

Stuffed with two kinds of cheese these make spectacular dinner roll.

This is my family's absolute favorite banana muffin. To make an awesome banana bread, pour the prepared batter into a greased 9x13 loaf pan instead of muffin tins and bake for 45-60 minutes at 350 degrees.

I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!

After dividing the dough in half, I cut each piece into six wedges, making 12 scones in total.

Holiday gingerbread cutout cookies made with molasses, brown sugar, and warm spices. Dough chills for 1 hour, rolls to perfect thickness, then cuts into festive shapes ready for decorating.

Vintage chocolate waffles made with melted semisweet chocolate and folded egg whites for a tender, cake-like texture. Serve hot with syrup, whipped cream, or a scoop of ice cream for brunch or dessert.

A self-saucing cake that's magically fluffy and creates it's own tangy key lime curd. Developed at our summer home in Key Largo with inspiration after watching Junior MasterChef Australia.