10,000 sugar recipes

Bread pudding loaded with pecans, raisins, and chopped apple, baked in a spiced custard and drowned in a rich bourbon butter sauce. A classic New Orleans-style dessert.

Moist chocolate chip applesauce cake with cocoa and cinnamon in the batter, topped with a crunchy layer of chocolate chips, nuts, and cinnamon sugar. Swap margarine for more applesauce to make it lighter. A 9x13 crowd-pleaser in under an hour.

Authentic springerle, the embossed German anise Christmas cookies. Egg dough pressed with carved molds, dried overnight, then baked low so the white design stays crisp. Aged to mellow the flavor.

Self-saucing sticky toffee pudding, a date-studded muscovado sponge that creates its own rich toffee sauce underneath as it bakes. Spoon it warm over vanilla ice cream or pouring cream.

Rhubarb marmalade brightened with orange and lemon zest, set with liquid pectin for a tangy-sweet spread. A quick stovetop preserve that captures spring rhubarb at its peak.

Frozen chocolate pie with German sweet chocolate folded into cream cheese and whipped topping: rich, silky, no-bake dessert ready in minutes, perfect straight from the freezer.

Traditional German Stollen loaded with candied citron, angelica, golden raisins, and blanched almonds in a buttery, cardamom-spiced yeast dough. Dusted with powdered sugar for a festive holiday bread.

Lady finger icebox cake layered with rich chocolate mousse made from German chocolate, butter, and eggs, topped with whipped cream. No baking, freezer-friendly.

Pecan pie mini muffins with just five ingredients and all the buttery, brown sugar flavor of classic pecan pie. Bite-sized holiday treats that come together in one bowl, no pie crust required.

Raspberry and fig gratin with sour cream and broiled brown sugar crust. Four ingredients, 15 minutes, and the caramelized sugar cracks like creme brulee over warm fruit.

Lemon glazed buttermilk bundt cake: tender buttermilk pound-cake base with vanilla, lemon, and almond extracts under a glossy lemon-butter glaze. Classic potluck bundt for any occasion.

Homemade water bagels with just five ingredients: flour, yeast, sugar, salt, and water. Shaped by hand, boiled, then baked for that chewy, dense New York-style crust.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

Buttery almond cookies with crumbly texture bake up in 20 minutes. No chilling required for this simplified version with a whole almond pressed into each round.

Low-fat apricot cardamom bars with apricot nectar, finely snipped dried apricots, and applesauce in the batter, finished with an apricot icing drizzle. Fragrant and easy.

Classic potato salad from the Los Angeles Daily News July 2, 1992