Type what you have

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
• 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
• 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
• 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
• 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
• raspberry
• raspberry syrup
• stevia sweetener
• lemon juice

Instructions

1. 1 Place raspberries in a small saucepan; mash with a potato masher. Stir in sugar, syrup, and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.

By Yoly

Ingredients

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

Instructions

1. 1 Add pickles with liquid to a large bowl; stir in sugar, garlic, hot sauce, and pepper flakes. Transfer mixture to the pickle jar; cover. Refrigerate before serving at least 1 day.

By Jenni

Ingredients

• ✓ white sugar
• graham cracker crumb
• butter
• chocolate ice cream
• miniature marshmallow

Instructions

1. 1 Place graham cracker crumbs in a bowl, add sugar and melted butter. Mix until well combined. Gently press mixture into the bottom and sides of a 9-inch pie dish using a spatula and your fingers.
2. 2 Refrigerate crust until chilled, at least 30 minutes.
3. 3 Fill crust with chocolate ice cream using a small ice cream scoop. Smooth ice cream with a spatula. Place a ring of mini marshmallows around inside of crust. Cover top of ice cream with remaining marshmallows. Gently press marshmallows into ice cream.
4. 4 Freeze until very firm, at least 2 hours.
5. 5 Use a propane blow torch to toast marshmallows, moving the torch quickly to brown tops. Marshmallows should have small charred spots. Return to freezer to chill marshmallow topping, at least 3 hours. Slice and serve.

By John Mitzewich

Ingredients

• ✓ white sugar
• watermelon rind
• water
• spearmint leaf
• basil

Instructions

1. 1 Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces.
2. 2 Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes.
3. 3 Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to the manufacturer's instructions until pieces are candied, 6 to 8 hours.

By BJMeltz

Ingredients

• ✓ white sugar
• wild raspberry
• milk
• lemon juice
• cinnamon

Instructions

1. 1 Heat raspberries and sugar in a small saucepan over low heat, stirring until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
2. 2 Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour.
3. 3 Pour raspberry-milk mixture into an ice cream maker and freeze according to manufacturer’s instructions.

By SHORECOOK

Ingredients

• ✓ white sugar
• apple pie spice
• biscuit dough
• brown sugar
• butter
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Butter 6 muffin cups or line with paper liners.
2. 2 Combine white sugar and apple pie spice in a small bowl; roll dough pieces in sugar-spice mixture to coat.
3. 3 Divide dough pieces between the prepared muffin cups.
4. 4 Combine brown sugar, 3 tablespoons butter, and water in a small saucepan over medium heat; bring to a boil, stirring continuously. Boil mixture until sugar is completely dissolved, 2 to 3 minutes.
5. 5 Spoon brown sugar mixture over dough pieces.
6. 6 Bake in the preheated oven until golden and tops spring back when lightly pressed, 8 to 12 minutes.

By Lindsay Deaver

Ingredients

• ✓ white sugar
• lemon juice
• strawberry
• pineapple
• kiwi
• orange

Instructions

1. 1 Stir lemon juice and sugar together in a large bowl until sugar is dissolved; stir in strawberries, pineapple, kiwis, and orange pieces until fruit is evenly coated.
2. 2 Cover the bowl with plastic wrap; refrigerate for at least 30 minutes.

By Michelle Westbrook

Ingredients

• ✓ white sugar
• cream cheese
• whipped topping
• pecan
• pineapple
• graham cracker crust

Instructions

1. 1 Combine cream cheese and sugar in a bowl until well mixed; fold in whipped topping, pecans, and pineapple.
2. 2 Transfer pineapple filling to pie crust; smooth top. Chill pie until filling solidifies, at least 2 hours.

By Joshua Peters

Ingredients

• ✓ white sugar
• cinnamon
• salt
• egg white
• water
• pecan

Instructions

1. 1 Gather all ingredients. Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Mix sugar, cinnamon, and salt together in a small bowl.
3. 3 Whisk egg white and water together in a large bowl until frothy.
4. 4 Toss pecans in the egg white mixture to coat.
5. 5 Slowly pour in sugar mixture and stir until pecans are evenly coated.
6. 6 Spread onto a baking sheet.
7. 7 Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
8. 8 Serve and enjoy!

By Alix

Ingredients

• ✓ white sugar
• corn oil
• popcorn
• brown sugar
• salt

Instructions

1. 1 Heat oil in a large pot over medium heat until hot. Add corn kernels until 2 to 3 pop; stir in white and brown sugars. Cover pot with a lid; agitate pot in a circular motion on the stove. Allow corn to pop, agitating pot constantly, until popping rate slows down to 1 pop every 2 to 3 seconds. Remove pot from the stove; shake pot until popping stops. Transfer popcorn to a large bowl; cool to room temperature. Break apart large popcorn clumps by hand; season with salt.

By happy cook

Ingredients

• ✓ white sugar
• white vinegar
• salt
• cucumber
• onion
• green bell pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect several canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring vinegar, sugar, and salt to a boil in a medium saucepan over medium heat. Boil until sugar dissolves, about 10 minutes.
4. 4 Place cucumbers, onions, and bell peppers into a large glass mixing bowl. Pour brine over top and toss vegetables for several minutes.
5. 5 Transfer vegetables and brine to the sterilized jars; don't worry if the brine doesn't cover the vegetables. Refrigerate for 1 to 4 days before eating.

By dcbeck46

Ingredients

• ✓ white sugar
• egg
• all-purpose flour
• butter
• baking cocoa

Instructions

1. 1 Combine egg, flour, melted butter, cocoa, and sugar in a large microwave-safe cup and thoroughly mix. Cook in the microwave for about 2 minutes.

By Savina Tippmann

Ingredients

• ✓ white sugar
• cooking spray
• cinnamon
• butter
• biscuit dough
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 12-cup muffin tin with cooking spray.
2. 2 Combine sugar and cinnamon in a bowl; set aside. Place melted butter in a separate bowl; set aside. Separate biscuits. Place 1 marshmallow in center of each biscuit; wrap dough around marshmallow to enclose, pressing to seal. Roll dough ball in melted butter, then roll in cinnamon-sugar mixture. Arrange dough ball in a prepared muffin cup. Repeat with remaining dough, marshmallows, butter, and cinnamon-sugar.
3. 3 Bake in the preheated oven until golden brown, about 15 minutes.

By LJL

Ingredients

• ✓ white sugar
• beet
• apple cider vinegar
• water
• egg
• onion

Instructions

1. 1 Drain juice from canned beets into a large container with a lid; stir in apple cider vinegar, sugar, and water until sugar has dissolved.
2. 2 Mix sliced beets, hard-cooked eggs, and sweet onion into the liquid; add more water so liquid covers eggs completely if needed.
3. 3 Cover container and refrigerate for 1 to 3 days, stirring the eggs and beets twice daily. The longer they soak, the deeper the eggs' color will be.

By tam dewitt

Ingredients

• ✓ white sugar
• water
• active dry yeast
• vegetable oil
• salt
• bread flour

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve sugar in warm water in a large bowl, and then stir in yeast. Allow to proof until yeast resembles a creamy foam, 5 to 10 minutes.
3. 3 Mix oil and salt into the yeast. Mix in flour one cup at a time.
4. 4 Knead dough on a lightly floured surface until smooth.
5. 5 Place in a well-oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
6. 6 Punch dough down.
7. 7 Knead for a few minutes, and divide in half. Shape into loaves, and place into two well-oiled 9x5-inch loaf pans.
8. 8 Allow to rise until dough has topped the pans by one inch, about 30 minutes.
9. 9 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake the risen loaves in the preheated oven until golden brown for 30 minutes.
11. 11 Enjoy!

By Peg

Ingredients

• ✓ white sugar
• egg
• milk
• coconut
• saltine cracker
• vanilla extract

Instructions

1. 1 Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat and whisk in egg yolk mixture until smooth; boil for 1 minute. Mix in coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer mixture until thick, about 5 minutes.
2. 2 Beat egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into coconut mixture and mix in vanilla extract. Serve warm or cold. Refrigerate leftovers.

By tignor

Ingredients

• ✓ white sugar
• cocoa powder
• cornstarch
• salt
• almond milk
• butter
• vanilla extract

Instructions

1. 1 Whisk sugar, cocoa powder, cornstarch, and salt together in a saucepan off the stove. Add 1/4 cup almond milk; whisk until smooth and foamy. Continue adding almond milk, 1/4 cup at a time, whisking after each addition.
2. 2 Place the saucepan over medium-high heat and cook, stirring constantly, until mixture comes to a simmer and starts to thicken, about 5 minutes.
3. 3 Remove from the heat and stir in butter until melted and smooth. Stir in vanilla, then pour pudding into a serving bowl. Cover and refrigerate until chilled, at least 30 minutes.

By Phaewryn

Ingredients

• ✓ white sugar
• ✓ white sugar
• margarine
• nutmeg
• milk
• all-purpose flour
• baking powder
• margarine
• cinnamon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 24-cup mini muffin tin.
2. 2 Make the muffins: Mix sugar, margarine, and nutmeg together in a large bowl. Stir in milk, then mix in flour and baking powder until just combined. Spoon batter into the prepared muffin cups, filling each 1/2 full.
3. 3 Bake in the preheated oven until the tops are light golden brown, 15 to 20 minutes. Remove from the oven and transfer to a wire rack.
4. 4 Immediately place melted margarine in a bowl, and mix sugar and cinnamon together in another bowl.
5. 5 Dip the top of each warm muffin in melted margarine, then dip in sugar mixture to coat. Let cool for 10 minutes before serving.

By Dianne

Ingredients

• ✓ white sugar
• saltine cracker
• salt
• butter
• butter
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
2. 2 Crush saltine crackers either with your hands in a bowl or with a food processor. Add sugar and salt; mix. Mix in butter, followed by honey. Press crust into the prepared pie pan using a measuring cup.
3. 3 Bake in the preheated oven until golden and set, about 16 minutes. Remove from the oven and while crust is still fairly hot, use the measuring cup to re-form as crust will fall down while baking. Let cool before adding a filling of your choice.

By Tricia Royals

Ingredients

• ✓ white sugar
• buttermilk
• corn syrup
• baking soda
• cardamom
• all-purpose flour

Instructions

1. 1 In a large bowl, mix by hand sour milk or buttermilk, corn syrup, sugar, soda, cardamom, and flour until mixture becomes a soft pliable dough.
2. 2 Divide the dough into 12 or so pieces. Roll out each piece until about 1/8 inch thick.
3. 3 Bake on a lightly floured griddle over very low heat for 12 to 15 minutes per side. Serve warm with your favorite cheese or jam.

By Brent Daley

Ingredients

• ✓ white sugar
• popcorn
• evaporated milk
• corn syrup
• margarine
• salt

Instructions

1. 1 Line a baking sheet with parchment paper; set aside.
2. 2 Sort through popcorn; discard unpopped kernels.
3. 3 Combine evaporated milk, sugar, corn syrup, margarine, and salt in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring mixture to a boil. Cook, stirring constantly, until caramel reaches 246 degrees F (119 degrees C), about 5 minutes.
4. 4 Place some popcorn into a very large bowl; pour in some caramel and stir until evenly coated. Add remaining popcorn and caramel in batches, stirring well after each addition.
5. 5 Scoop some popcorn mixture onto a piece of plastic wrap; gather and twist the plastic wrap to gently shape mixture into a ball. Place popcorn ball on the prepared baking sheet; repeat with remaining popcorn mixture. Cool popcorn balls until set, about 15 minutes.

By Kim1520