Type what you have

Ingredients

• ✓ white sugar
• nonfat dry milk powder
• instant coffee granules
• cocoa powder
• pumpkin pie spice
• cinnamon
• red pepper

Instructions

1. 1 Combine sugar, nonfat dry milk powder, instant coffee granules, cocoa powder, pumpkin pie spice, cinnamon, and ground red pepper in a bowl until thoroughly mixed. Store in an airtight lidded container or a resealable plastic bag.

By JJGammon

Ingredients

• ✓ white sugar
• ✓ white sugar
• milk
• butter
• active dry yeast
• salt
• egg
• all-purpose flour
• cooking spray
• all-purpose flour
• butter
• egg yolk

Instructions

1. 1 Heat milk in a small saucepan until it bubbles, then remove from heat. Add butter, stir until melted, and pour into a large bowl to cool.
2. 2 Dissolve yeast in the milk mixture. Mix in 1/3 cup sugar and salt. Add in eggs and 2 cups flour. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Divide the dough into 16 equal pieces and form into rounds. With a rolling pin, roll the rounds into oval buns. Place them onto two lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 While the bread rises, make the topping: In a small bowl, stir together 1/2 cup sugar, 2/3 cup flour, and butter until a crumb mixture forms. Stir in egg yolks until well blended. Crumble the topping over the rolls so the entire surface is covered.
6. 6 Bake in preheated oven for 15 to 20 minutes, or until sugar topping is lightly browned.

By Teresa Brignoni

Ingredients

• ✓ white sugar
• ✓ white sugar
• active dry yeast
• water
• all-purpose flour
• evaporated milk
• lard
• egg
• cinnamon
• salt
• butter
• all-purpose flour
• cocoa powder
• vanilla extract

Instructions

1. 1 Dissolve yeast in warm water in a large bowl; stir in 2 cups flour, ¾ cup sugar, evaporated milk, lard, egg, cinnamon, and salt. Beat until smooth. Stir in enough of the remaining 2 cups flour until dough is easy to handle.
2. 2 Turn concha dough out onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in a large greased bowl and turn to coat so greased side faces up. Cover and let rise in a warm place until doubled in volume, about 1 ½ hours.
3. 3 Meanwhile, beat ⅔ cup sugar and butter together in a bowl until light and fluffy. Stir in 1 cup flour until mixture is the consistency of coarse crumbs; divide topping dough into 2 equal parts and place each in a bowl. Stir cocoa powder into 1 part and vanilla extract into remaining part.
4. 4 Divide chocolate topping dough into 4 small balls; roll each into a flat circle. Repeat with vanilla topping dough.
5. 5 Punch down concha dough; divide into 8 equal pieces. Shape each piece into a ball; place on a greased baking sheet. Place a vanilla or chocolate topping circle on each dough ball, smoothing it over the top. Make 5 or 6 shallow cuts across circles to form a shell pattern. Cover and let rise until doubled in volume, about 45 minutes.
6. 6 Preheat the oven to 325 degrees F (165 degrees C).
7. 7 Bake in the preheated oven until lightly browned around the edges, 15 to 20 minutes.

By Amanda Zepeda

Ingredients

• ✓ white sugar
• ✓ white sugar
• water
• yeast
• all-purpose flour
• evaporated milk
• butter
• egg
• salt
• cinnamon
• butter
• all-purpose flour
• cinnamon
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 To make the bread: combine warm water and yeast in a large bowl; let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
3. 3 Mix in 2 cups flour, milk, 3/8 cup sugar, ⅓ cup melted butter, egg, and salt until combined.
4. 4 Gradually mix in remaining 2 cups flour and ½ teaspoon cinnamon until dough comes together.
5. 5 Turn dough out onto a floured surface; knead until smooth and elastic, 6 to 8 minutes. Place in a large greased bowl; turn dough to coat.
6. 6 Cover; let dough rise in a warm place until doubled in volume, about 1 hour.
7. 7 Meanwhile, make the topping: Beat ⅔ cup sugar and ½ cup butter in a medium bowl with an electric mixer until light and fluffy.
8. 8 Stir in 1 cup flour until a thick paste forms.
9. 9 Divide paste in half; place each half in separate bowls. Stir 2 teaspoons cinnamon into one half and vanilla extract into other half.
10. 10 Divide dough into 12 equal pieces; shape into balls and place 3 inches apart onto a greased cookie sheet.
11. 11 Divide each topping paste into 6 balls; pat each until flat. Place flattened topping circles onto dough balls, patting down lightly. Cut grooves in topping like a seashell using a knife.
12. 12 Cover; let dough balls rise until doubled in volume, about 45 minutes.
13. 13 Preheat the oven to 375 degrees F (190 degrees C).
14. 14 Bake in the preheated oven until lightly golden brown, about 20 minutes.

By MelissaAmador

Ingredients

• ✓ white sugar
• orange food coloring
• butter
• vanilla extract
• nutmeg
• allspice
• cinnamon
• kosher salt
• all-purpose flour
• powdered sugar
• vanilla extract
• salt
• active dry yeast
• butter
• egg yolk
• milk
• pumpkin puree
• all-purpose flour

Instructions

1. 1 Combine flour, pumpkin puree, warm milk, egg yolk, melted butter, sugar, active dry yeast, salt, and vanilla extract in the bowl of a stand mixer with the dough hook attachment. Mix until a smooth, slightly elastic ball forms or knead by hand for about 5 minutes.
2. 2 Place the dough in a lightly greased mixing bowl, cover, and let rise in a warm place until doubled in size, about 2 hours.
3. 3 While dough is rising, combine powdered sugar, flour, butter, cinnamon, allspice, nutmeg, salt, and vanilla extract in a bowl for the topping. Mix with your hands or a spatula until a moldable dough forms. Mix in orange food coloring if you like.
4. 4 Divide topping dough into 6 equal portions and shape them into balls; set onto a parchment lined baking sheet. Cover each ball with a sheet of plastic and press down with something flat and heavy (like the bottom of a glass or measuring cup) into a flat circle. Take the tip of a knife and score a pumpkin design into the topping. Place in the refrigerator to allow butter to firm up.
5. 5 After the dough rises, transfer it onto a work surface and press down to remove the air. Cut into 6 equal portions and roll each portion into a smooth ball. Transfer balls onto a Silpat-lined baking sheet and press down to flatten lightly. Place the topping on top of the dough balls. Allow to proof until doubled in size, about 45 minutes.
6. 6 Preheat the oven to 375 degrees F (190 degrees C).
7. 7 Bake in the center of a preheated oven until puffed up and golden, about 20 minutes. Allow to cool to room temperature, about 20 minutes.

By John Mitzewich

Ingredients

• ✓ white sugar
• ✓ white sugar
• biscuit dough
• cinnamon
• margarine

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a tube pan. Mix together 3/4 cup sugar and cinnamon.
2. 2 Quarter biscuits with kitchen shears. Dip shears in water after each cut to keep biscuits from getting too sticky. Dip biscuits pieces into sugar mixture and place in prepared pan. Repeat until all biscuit pieces are used.
3. 3 Melt margarine and mix in 3/4 cup sugar; pour mixture over biscuits in pan.
4. 4 Bake in the preheated oven for 30 to 35 minutes.

By Darlene

Ingredients

• ✓ white sugar
• water
• blueberry

Instructions

1. 1 Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.

By advburgh

Ingredients

• ✓ white sugar
• milk
• bread

Instructions

1. 1 Pour milk into a saucepan and bring to a boil over medium-high heat, stirring constantly. Once milk boils, remove from heat.
2. 2 Toast bread and place each slice in its own bowl, large enough so the bread can lay flat. Sprinkle toast with sugar and pour warm milk over the bread. Serve.

By Snoopy498

Ingredients

• ✓ white sugar
• fig
• lemon juice
• liquid pectin

Instructions

1. 1 Mix sugar and figs together in a large glass or plastic bowl. Set aside, stirring occasionally, until sugar has dissolved slightly, about 15 minutes.
2. 2 Stir lemon juice and pectin together in another glass or plastic bowl; pour into fig mixture and stir until sugar is fully dissolved.
3. 3 Pour fig mixture into sterilized plastic canning containers, filling to within 1/4 inch of the top. Cover the containers and refrigerate or freeze.

By hellomelissa

Ingredients

• ✓ white sugar
• honeydew melon
• honey

Instructions

1. 1 Blend honeydew, honey, and sugar in a blender on low speed until smooth, about 1 1/2 minutes.

By Junoir Chef

Ingredients

• ✓ white sugar
• apricot
• orange
• lemon juice

Instructions

1. 1 Mix apricots, sugar, orange zest, and lemon juice in a very large pot. Bring to a boil over medium heat. Simmer, stirring occasionally and skimming any scum off the top, until apricots look glassy and the liquid thickens, 20 to 25 minutes.
2. 2 Spoon the jam into 3 pint jars, leaving 1/4 inch of space at the top. Seal jars and let the jam cool to room temperature, 1 to 2 hours, before transferring to the refrigerator.

By Bones

Ingredients

• ✓ white sugar
• all-purpose flour
• salt
• milk
• egg

Instructions

1. 1 Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine.
2. 2 Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. 3 Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

By Claire

Ingredients

• ✓ white sugar
• orange
• cranberry
• water

Instructions

1. 1 Cut off both ends of the zested orange, and cut orange in half. Peel halves and remove the white core.
2. 2 Place orange sections and cranberries in a food processor. Pulse until orange is mostly pulp, using roughly 5 three-second pulses.
3. 3 Combine the orange-cranberry mixture, zest, sugar, and water in a medium saucepan. Bring to a gentle boil and simmer, stirring frequently, for 15 minutes. Let marmalade cool.
4. 4 Pour marmalade into a glass jar with a tight-fitting lid. Chill completely in refrigerator before serving.

By Goat Berry Kitchen

Ingredients

• ✓ white sugar
• buckwheat groat
• peanut butter
• salt

Instructions

1. 1 Stir buckwheat groats, peanut butter, sugar, and sea salt together in a bowl to coat the groats completely.
2. 2 Set a food dehydrator to 118 degrees F (48 degrees C).
3. 3 Spread coated groats onto a sheet and dry in the dehydrator, occasionally breaking larger clumps into smaller bits, until dried, 12 to 24 hours.

By No Sugarless Gum

Ingredients

• ✓ white sugar
• biscuit dough
• cinnamon
• butter
• pecan

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch cake pan.
2. 2 In a small bowl combine sugar, cinnamon and a dash of salt. Open the biscuits and cut each biscuit into four pieces; set aside.
3. 3 Put the pieces of biscuit into the mixture, a few at a time, until they are all completely coated. Arrange the biscuit pieces in the pan in layers.
4. 4 Heat the butter in a small saucepan over low heat, stir the remaining sugar mixture and the pecans into the hot butter. Pour the butter mixture over the biscuit pieces.
5. 5 Bake in preheated oven for 45 minutes, until top is golden brown.

By Beth

Ingredients

• ✓ white sugar
• soy milk
• water
• green tea powder

Instructions

1. 1 In a small saucepan, combine the soy milk, water, green tea powder and sugar. Warm over medium heat while whisking until hot and foamy. Pour into mugs and enjoy.

By hen

Ingredients

• ✓ white sugar
• loganberry
• butter
• fruit pectin

Instructions

1. 1 Inspect seven 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Crush berries in a bowl; transfer 1/2 to a sieve or cheesecloth to remove some seeds if desired. Place all berries in a large pot.
3. 3 Stir in sugar; add butter to reduce foaming. Bring mixture to a full rolling boil over high heat, stirring constantly. Quickly stir in pectin; return to a full boil and boil for exactly 1 minute, stirring constantly. Remove from heat; skim any foam with a metal spoon.
4. 4 Ladle jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by 1 to 2 inches. Bring to a rolling boil, cover, and process for 5 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark place for up to 1 year.

By DelightfulDines

Ingredients

• ✓ white sugar
• self-rising flour
• milk
• mayonnaise

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper muffin liners.
2. 2 In a large bowl, combine self-rising flour and sugar. Stir in milk and mayonnaise until a smooth dough is formed. Spoon batter into prepared muffin cups.
3. 3 Bake in preheated oven for 25 to 30 minutes, until golden brown and doubled in size.

By ONEMINA

Ingredients

• ✓ white sugar
• all-purpose flour
• water
• yeast
• salt

Instructions

1. 1 Mix flour, hot water, sugar, yeast, and salt in a large bowl; transfer dough to a work surface and knead for 10 minutes. Place dough in a bowl and let rise for 15 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
3. 3 Form dough into 24 balls; punch a hole in the middle of each ball with a finger, creating a bagel shape. Place bagels on the prepared baking sheet; let rise for 20 minutes.
4. 4 Bring a large pot of water to a boil; cook bagels, working in batches, in the boiling water, about 45 seconds per side. Place boiled bagels on a clean towel to drain. Return bagels to the baking sheet.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 35 minutes.

By Terry

Ingredients

• ✓ white sugar
• orange juice
• banana
• acai berry pulp

Instructions

1. 1 Blend orange juice, banana, acai pulp, and sugar together in a blender until smooth.

By belalegre

Ingredients

• ✓ white sugar
• all-purpose flour
• salt
• milk
• egg
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter.
3. 3 Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute.
4. 4 Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.

By LoriAnne Parks

Ingredients

• ✓ white sugar
• ✓ white sugar
• butter
• egg yolk
• all-purpose flour
• baking powder
• salt
• sour cream
• cinnamon
• butter

Instructions

1. 1 Press 1/2 cup white sugar and butter together in a bowl until crumbly. Add egg yolks and stir until well combined.
2. 2 Sift flour, baking powder, and salt into a separate bowl. Place 1/3 of the flour mixture and 1/2 the sour cream into the sugar-egg mixture; stir until combined. Mix in the remaining flour and sour cream. Refrigerate dough until ready to use.
3. 3 Mix 1/3 cup sugar and cinnamon together in a bowl.
4. 4 Roll dough out onto a lightly floured work surface to 1/2-inch thick. Cut 9 large circles in the dough; cut a small circle out of the center of each large circle to create doughnut shapes.
5. 5 Preheat an air fryer to 350 degrees F (175 degrees C).
6. 6 Brush 1/2 of the melted butter over both sides of the doughnuts.
7. 7 Place 1/2 doughnuts into the basket of the air fryer; cook for 8 minutes. Paint cooked donuts with the remaining melted butter and immediately dip into the cinnamon-sugar mixture. Repeat with the remaining doughnuts.

By MumAndMe

Ingredients

• ✓ white sugar
• peach
• mango
• fruit pectin

Instructions

1. 1 Place 1/2 of the peaches in a large saucepan and crush until mostly mashed. Add remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
2. 2 Pour peach-mango mixture into a large bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
3. 3 Pour preserves into seven (8-ounce) hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with the lids and screw on the rings.
4. 4 Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower the jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

By misty

Ingredients

• ✓ white sugar
• bread
• egg
• cinnamon
• vanilla extract

Instructions

1. 1 Cut the crust off of the bread and cut each slice of bread into 3 pieces.
2. 2 Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
3. 3 Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
4. 4 Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

By Charlie

Ingredients

• ✓ white sugar
• salmon fillet
• kosher salt
• liquid smoke

Instructions

1. 1 Rinse salmon with water; pat dry with paper towels.
2. 2 Lay a piece of plastic wrap onto a flat surface. Mix together kosher salt and sugar in a small bowl. Pour 1/2 of the salt mixture onto the plastic wrap; lay salmon on top. Cover salmon with remaining salt mixture.
3. 3 Fold plastic wrap around salmon until secure; cover with a second layer of plastic wrap.
4. 4 Transfer to a 9x9-inch baking pan; cover with an 8x8-inch baking pan. Place a heavy object onto the smaller baking pan to weigh salmon down. Cure in the refrigerator until salmon's surface is silky, about 48 hours.
5. 5 Fill a large bowl with ice water. Fill a second bowl with cold water and 3 drops liquid smoke.
6. 6 Unwrap salmon and dip in liquid smoke mixture to rinse. Remove to ice water and let sit, submerged, for 30 minutes. Repeat rinsing and submerging 2 more times, adding 3 drops liquid smoke to ice water each time.
7. 7 Dry salmon with paper towels. Slice with a sharp knife, starting at the thin edge.

By Wacky Noodles

Ingredients

• ✓ white sugar
• coconut milk
• agar-agar
• probiotic capsule

Instructions

1. 1 Whisk coconut milk in a large, heavy saucepan until smooth. Sprinkle agar-agar flakes on top. Let sit, undisturbed, until flakes are rehydrated, about 5 minutes.
2. 2 Heat the milk gently over medium-low heat, stirring constantly, until a thermometer inserted into the center reads 180 degrees F (82 degrees C). Reduce heat to low and cook, stirring occasionally, until agar-agar is fully dissolved, about 5 minutes.
3. 3 Remove the saucepan from the stovetop. Let milk cool, stirring occasionally, until it reaches 115 degrees F (46 degrees C). Speed up the cooling process by placing the saucepan in an ice water bath; stir continually until it reaches the correct temperature.
4. 4 Open the probiotic capsules and sprinkle the powder over the milk. Discard capsules. Stir in sugar until dissolved.
5. 5 Transfer the yogurt mixture to sterilized glass jars and cover with lids, or leave in the saucepan and cover. Let sit in a warm place, about 110 degrees F (43 degrees C), until thickened to desired consistency, 12 to 24 hours.
6. 6 Chill yogurt in the refrigerator until set, 4 to 6 hours.

By ChefJackie

Ingredients

• ✓ white sugar
• half-and-half
• pumpkin pie spice
• coffee
• whipped cream topping

Instructions

1. 1 Mix half-and-half, sugar, and pumpkin pie spice together in a coffee mug. Pour coffee into mug; stir to blend.
2. 2 Heat in microwave until hot, about 15 seconds. Top with whipped cream.

By Rockinmama

Ingredients

• ✓ white sugar
• milk
• vanilla extract
• yogurt

Instructions

1. 1 Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
2. 2 Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
3. 3 Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

By reemlarki

Ingredients

• ✓ white sugar
• cardamom
• milk
• avocado
• salt

Instructions

1. 1 Pop cardamom pods open and crush or grind seeds into a powder.
2. 2 Combine cardamom, milk, avocado, sugar, and salt in a food processor. Blend until smooth. Divide between 2 glasses.

By Anu

Ingredients

• ✓ white sugar
• ✓ white sugar
• active dry yeast
• water
• salt
• all-purpose flour
• egg
• vegetable oil
• cinnamon

Instructions

1. 1 In a large mixing bowl, dissolve yeast and 1/3 cup sugar in warm water. Stir in salt and 2 cups flour. Beat mixture for 2 minutes. Beat in eggs and oil. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
2. 2 When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. In a small bowl, stir together 1/2 cup sugar and 2 teaspoons cinnamon; set aside.
3. 3 Divide the dough into twelve equal pieces. Take each piece of dough, roll into a log and roll in cinnamon sugar mixture. Place the knots in a lightly greased 9x13 inch baking pan. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. 4 Bake in preheated oven for 30 minutes, until golden.

By Shanna Marsh