Type what you have

Ingredients

• ✓ white sugar
• orange juice
• orange juice
• self-rising flour
• self-rising flour
• salt
• cooking spray

Instructions

1. 1 Combine 1/3 cup plus 1 1/2 tablespoon orange juice and sugar together in a bowl.
2. 2 Sift 3/4 cup plus 2 tablespoons self-rising flour and salt in another bowl. Add to juice mixture; mix until batter is just combined. Let batter rest, about 10 minutes.
3. 3 Heat a skillet over medium heat. Coat with cooking spray. Drop spoonfuls of batter into hot skillet and cook until golden, about 2 minutes per side.

By jacki

Ingredients

• ✓ white sugar
• egg
• orange juice
• lemon zest
• orange zest
• potato flour
• matzo cake meal
• salt

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
2. 2 Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
3. 3 Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
4. 4 Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.

By petersonh11

Ingredients

• ✓ white sugar
• water
• vegetable oil
• egg
• honey
• salt
• bread flour
• yeast
• egg
• water

Instructions

1. 1 Place warm water, sugar, oil, eggs, honey, salt, flour, and yeast into a bread machine in the order listed, or follow the order recommended by the manufacturer if different. Select Dough cycle; press Start.
2. 2 Remove dough from the machine after the cycle is done and place on a lightly floured board. Punch dough down and let rest for 5 minutes.
3. 3 Meanwhile, grease a baking tray.
4. 4 Divide dough in half, then divide each half into 3 equal pieces. Roll each piece into ropes, about 12- to 14-inches long. Braid 3 ropes into a loaf to form 2 loaves. Gently place loaves onto the prepared baking tray. Mist loaves with water and cover loosely with plastic wrap. Let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Make egg wash: Beat together egg and water in a small bowl until well combined.
7. 7 Brush the top and sides of loaves with egg wash.
8. 8 Bake in the preheated oven for about 20 to 25 minutes. If loaves begin to brown too soon, cover them loosely with aluminum foil.

By Marylyn Pisseri

Ingredients

• ✓ white sugar
• active dry yeast
• water
• salt
• vegetable oil
• egg
• all-purpose flour
• egg
• water
• vanilla sugar
• vanilla extract
• sesame seed

Instructions

1. 1 In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel.
2. 2 Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top.
4. 4 Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking.

By NUNU123182

Ingredients

• ✓ white sugar
• butter
• egg noodle
• apple
• pear
• lemon juice
• milk
• egg
• applesauce
• brown sugar
• vanilla extract
• cinnamon
• salt
• nutmeg
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Grease an 8x8-inch baking dish with melted butter.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. 4 Mix the apple and pear with lemon juice in a bowl; set aside.
5. 5 Beat milk, eggs, applesauce, white sugar, light brown sugar, vanilla extract, cinnamon, salt, and nutmeg in a large bowl until just combined.
6. 6 Stir cranberries, egg noodles, and apple mixture into the egg mixture; pour in prepared baking dish and cover baking dish with aluminum foil.
7. 7 Bake noodle pudding in preheated oven until set, 35 to 45 minutes.
8. 8 Remove foil and return pudding to oven to bake until browned, about 10 minutes more; cool to room temperature or serve chilled.

By MikeP

Ingredients

• ✓ white sugar
• apple cider vinegar
• dill pickle

Instructions

1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide

Ingredients

• ✓ white sugar
• ✓ white sugar
• watermelon rind
• salt
• water
• lemongrass

Instructions

1. 1 Line a baking sheet with parchment paper and sprinkle 1/4 cup sugar all over the parchment.
2. 2 Place watermelon rind in a saucepan and cover with water; bring to a boil, reduce heat to medium, and simmer until slightly softened, about 5 minutes. Drain, rinse, rinse saucepan, and return watermelon to saucepan.
3. 3 Stir salt and enough water to cover into watermelon rind in the saucepan. Bring to a boil, reduce heat to medium, and simmer until softened, about 10 minutes. Drain, rinse, rinse saucepan, and transfer watermelon to a bowl.
4. 4 Combine 1/2 cup water, 1/2 cup white sugar, and lemongrass in the same saucepan; bring to a boil, add watermelon rind, and stir to coat. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid evaporates, about 30 minutes. Continue simmering, stirring constantly, until remaining liquid evaporates and watermelon rind has a gumdrop-like consistency, about 30 minutes more.
5. 5 Transfer watermelon rind to prepared baking sheet and roll to coat with sugar. Store in an airtight container.

By sueb

Ingredients

• ✓ white sugar
• water
• salt
• pumpkin seed

Instructions

1. 1 Line a baking sheet with parchment paper or a silicone mat.
2. 2 Combine sugar, water, and salt in a saucepan over medium heat. Bring to a boil, stirring constantly, until sugar has dissolved and turned a golden brown color. Immediately add pumpkin seeds and mix well to coat with the caramelized sugar.
3. 3 Spread the very hot pumpkin seed mix thinly onto the prepared baking sheet. Let cool to room temperature. Break or cut into bite-sized pieces. Store in an airtight container in a cool place or in the refrigerator.

By hirtamadl

Ingredients

• ✓ white sugar
• cinnamon
• biscuit dough
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix sugar and cinnamon together in a bowl. Dip biscuit halves in butter and roll in cinnamon-sugar. Arrange coated biscuits on a baking sheet.
3. 3 Bake in the preheated oven until golden brown, 12 to 14 minutes.

By Tina Bilodeau

Ingredients

• ✓ white sugar
• nectarine
• yogurt

Instructions

1. 1 Cut nectarine in half all the way around the pit. Twist open and discard the pit. Sprinkle sugar on the cut side of each nectarine half.
2. 2 Place nectarine halves, cut-side down, onto a griddle or into a skillet over medium heat; cook until the bottoms are caramelized, about 1 minute and 30 seconds.
3. 3 Place nectarines, cut-side up, onto a plate. Top each half with yogurt.

By Gabriel

Ingredients

• ✓ white sugar
• apple
• cinnamon

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a metal baking sheet with parchment paper.
2. 2 Arrange apple slices in a single layer on prepared baking sheet.
3. 3 Mix together sugar and cinnamon in a small bowl; sprinkle over apple slices.
4. 4 Bake in the preheated oven until apples are dried and edges curl, 45 minutes to 1 hour. Use a metal spatula to transfer chips to a wire rack until cool and crispy.

By walkerkr

Ingredients

• ✓ white sugar
• cream cheese
• brown sugar
• sugar

Instructions

1. 1 Combine the cream cheese, white sugar, brown sugar and caramelized sugar. Beat until smooth.
2. 2 Serve with fresh fruit for dipping.

By Cindy Carnes

Ingredients

• ✓ white sugar
• graham cracker
• chocolate graham cracker

Instructions

1. 1 Process whole graham crackers and chocolate graham cracker in a food processor to a sand-like consistency.
2. 2 Stir sugar and graham cracker crumbs together in a bowl, adding sugar as needed to reach desired color.

By bdweld

Ingredients

• ✓ white sugar
• peanut butter
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together peanut butter, sugar, and egg in a large bowl until well blended.
3. 3 Roll dough into 24 balls; place 4 inches apart on ungreased baking sheets. Flatten each ball with the back of a fork.
4. 4 Bake in the preheated oven until edges are lightly browned, about 10 to 12 minutes; do not overbake. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

By Kraft Peanut Butter

Ingredients

• ✓ white sugar
• goat milk
• peanut butter
• butter
• vanilla extract

Instructions

1. 1 Grease a 9-inch square pan.
2. 2 Beat sugar into goat milk in a large, heavy pot; bring to a rapid boil, stirring continually to prevent burning, and cook, stirring constantly, until dark and thick, 30 to 45 minutes. An instant-read thermometer inserted into the center of the mixture should read at least 245 degrees F (118 degrees C).
3. 3 Stir peanut butter, butter, and vanilla extract into the milk mixture immediately upon reaching temperature. Continue to stir until the peanut butter and butter melt completely, the color is uniform, and the mixture appears smooth and glossy; spread into the prepared pan. Cool fudge to room temperature before cutting.

By Melinda L Stahl

Ingredients

• ✓ white sugar
• vegetable oil
• popcorn kernel

Instructions

1. 1 Gather this ingredients.
2. 2 Heat vegetable oil in a large pot over medium heat. Stir in popcorn kernels and sugar.
3. 3 Cover and shake the pot constantly to prevent sugar from burning. When popping has slowed to once every 2 to 3 seconds, remove the pot from the heat and shake for a few minutes until popping stops.
4. 4 Pour popcorn into a large bowl and allow to cool, stirring occasionally to break up large clumps.
5. 5 Serve and enjoy!

By Sue Cohagen Myers

Ingredients

• ✓ white sugar
• graham cracker crumb
• butter

Instructions

1. 1 Mix crumbs, butter, and sugar in a bowl. Press mixture into a 9-inch pie plate. Use a spoon to press the crumbs up the side of the plate and the side of your hand to press down on the top.
2. 2 Refrigerate at least 1 hour before filling.

By Carole

Ingredients

• ✓ white sugar
• ✓ white sugar
• ✓ white sugar
• graham cracker crumb
• butter
• cream cheese
• egg
• vanilla extract
• sour cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine graham cracker crumbs, sugar, and melted butter for crust in a bowl until well mixed. Press into the bottom and halfway up the sides of a 9-inch round pan.
3. 3 Combine cream cheese, sugar, eggs, and vanilla extract for filling in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Pour into crust.
4. 4 Bake in the preheated oven until nearly set and only slightly jiggly in the center, about 18 minutes. Raise the oven temperature to 475 degrees F (245 degrees C) and keep cheesecake in for 2 minutes. Remove from the oven and cool on a wire rack for 15 minutes. Leave the oven on.
5. 5 Combine sour cream, sugar, and vanilla extract in a bowl and mix with a spoon. Pour carefully over the cooled filling.
6. 6 Bake in the oven until topping is set, about 10 minutes. Remove from the oven and let stand at room temperature for 5 to 6 hours. Refrigerate until ready to serve.

By Lane Baysden

Ingredients

• ✓ white sugar
• popcorn
• vegetable oil
• cocoa powder

Instructions

1. 1 Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.

By Kiwicoco

Ingredients

• ✓ white sugar
• butter
• cocoa powder
• corn syrup
• vanilla extract
• popcorn

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring sugar, butter, cocoa powder, and corn syrup to a gentle boil in a saucepan; cook until thickened, 1 to 2 minutes. Stir in vanilla extract. Pour popcorn into a large bowl, add cocoa mixture and stir until popcorn is well coated. Spread evenly in prepared baking dish.
3. 3 Bake in the preheated oven, stirring occasionally, until mixture is set, about 30 minutes.
4. 4 Remove from oven and cool to room temperature; break into clumps.

By SYD

Ingredients

• ✓ white sugar
• ✓ white sugar
• cream cheese
• pineapple
• whipped topping
• pretzel
• butter

Instructions

1. 1 Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper.
3. 3 Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet.
4. 4 Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.

By Deb K

Ingredients

• ✓ white sugar
• peanut butter
• margarine
• instant milk chocolate drink mix
• milk
• all-purpose flour

Instructions

1. 1 Combine sugar, peanut butter, and margarine in a large bowl; beat until creamy. Mix in chocolate drink mix and milk until blended. Mix in flour until dough comes together and is no longer sticky.
2. 2 Roll dough into balls; transfer to a large plate lined with waxed paper. Store in the refrigerator.

By Adrian Lee

Ingredients

• ✓ white sugar
• coconut cream
• heavy cream
• milk

Instructions

1. 1 Place coconut cream, heavy cream, whole milk, and sugar in the jar of an electric blender; blend on medium speed for 2 minutes.
2. 2 Freeze cream mixture in an ice cream maker according to manufacturer's instructions.

By Patrice Mspiggybaby Pilgrim

Ingredients

• ✓ white sugar
• cocoa powder
• evaporated milk
• butter
• marshmallow creme
• graham cracker crumb

Instructions

1. 1 Place sheets of waxed paper onto a work surface.
2. 2 Stir sugar, cocoa, and evaporated milk together in a large nonstick saucepan over medium heat until mixture comes to a boil; boil for 5 minutes, stirring constantly. Remove from heat and stir butter and marshmallow creme into cocoa mixture. Quickly stir graham cracker crumbs into mixture.
3. 3 Drop cookies by the spoonful onto waxed paper; let stand until firm. Store in airtight containers.

By Julie Rehagen

Ingredients

• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• butter
• rhubarb
• egg
• almond meal

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process flour, butter, and 1/4 cup sugar together in a food processor until crumbly; press mixture into bottom of 9x9-inch baking pan.
3. 3 Bake in preheated oven until golden brown, about 15 minutes.
4. 4 Stir rhubarb, egg, 1/4 cup sugar, and almond meal together in a bowl until combined; spread mixture over crust.
5. 5 Bake in preheated oven until bubbling, about 30 minutes.
6. 6 Cool to room temperature on a wire rack before cutting into bars.

By Blenkj

Ingredients

• ✓ white sugar
• dill pickle
• pickling spice
• cinnamon

Instructions

1. 1 Remove ½ pickles from container; set aside. Pour about ½ sugar over pickles in the container; pour in 1 tablespoon pickling spice and 1 teaspoon ground cinnamon. Add remaining ½ each pickles, sugar, pickling spice, and cinnamon.
2. 2 Seal the container; refrigerate for about 24 hours, turning about every 6 hours to help sugar dissolve. Serve when sugar has dissolved.

By G M Steele

Ingredients

• ✓ white sugar
• heavy cream
• pineapple juice
• lemon juice

Instructions

1. 1 Whisk cream, pineapple juice, and sugar together in a bowl until sugar is dissolved; stir in lemon juice. Refrigerate until well chilled, at least 6 hours.
2. 2 Pour pineapple mixture into an ice cream maker and process according to manufacturer's instructions.

By House of Aqua

Ingredients

• ✓ white sugar
• dill pickle
• hot pepper sauce
• garlic

Instructions

1. 1 Slice pickles lengthwise, then return to the jar. Pour in hot pepper sauce and add garlic. Pour in about 1/3 of the sugar. Close the lid tightly, then gently tip the jar back and forth several times to allow everything to mix well. Leave the jar on the counter at room temperature for about 1 week.
2. 2 Add more sugar during the week as the sugar in the jar dissolves, gently tipping the jar back and forth to mix after each addition. Continue throughout the week, until all sugar has been added and absorbed; pickles will be dark green and crispy.
3. 3 Just before the pickles are ready, inspect four 1-quart jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 5 minutes.
4. 4 Transfer pickles and syrup to sterilized jars and seal with lids and rings. Store in the refrigerator for up to one month.

By KIKI810

Ingredients

• ✓ white sugar
• cinnamon
• whole wheat pizza dough
• walnut
• raisin
• butter
• brown sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan.
2. 2 Mix white sugar and cinnamon in a plastic bag. Cut pizza dough into 1 1/2-inch pieces. Shake 6 to 8 pieces of dough in the sugar-cinnamon mix. Arrange pieces in bottom of prepared pan. Continue until all dough pieces are coated and placed in pan. Arrange nuts and raisins in and among dough pieces.
3. 3 Melt butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over dough; let rise for 30 minutes.
4. 4 Bake in preheated oven until bread is golden brown, about 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart pieces of bread to eat.

By MakeItHealthy

Ingredients

• ✓ white sugar
• butter
• vanilla extract
• all-purpose flour
• potato chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
2. 2 Beat the butter and sugar with an electric mixer in a large bowl until smooth. Stir vanilla extract into creamy mixture. Mix flour and crushed potato chips into the mixture until just incorporated. Fold chopped walnuts into the dough. Roll dough into 1-inch balls; press onto prepared baking sheets and flatten gently.
3. 3 Bake in preheated oven until golden around the edges, 10 to 13 minutes.

By CookieeMonster13