Type what you have

Ingredients

• ✓ granulated sugar
• cooking spray
• baking mix
• buttermilk
• egg
• vanilla extract
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a sheet pan (approx. 13 x18 inches) or jelly roll pan (12x17 inches) with parchment paper. Spray the parchment paper with cooking spray.
2. 2 Combine baking mix, buttermilk, eggs, sugar, vanilla extract, and cinnamon in a large mixing bowl. Mix until the ingredients are well combined, but don't overmix. Pour batter onto the parchment paper-lined pan.
3. 3 Bake in the preheated oven until lightly golden, 15 to 18 minutes.
4. 4 Remove sheet pan from the oven. Lift the parchment paper with the pancake from the pan and set it onto a cutting board. Slice the pancake sheet into squares using a pizza cutter or into your desired shapes with a cookie cutter.

By fabeveryday

Ingredients

• ✓ granulated sugar
• ✓ granulated sugar
• applesauce
• egg
• butter
• all-purpose flour
• salt
• vanilla extract
• confectioners' sugar
• flour
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat applesauce in a small saucepan over medium heat until hot but not boiling. Pour applesauce into blender. Add the eggs. Blend until combined; about 5 seconds. Add vanilla, sugar, salt and flour. Blend until evenly mixed. Add two tablespoons of melted butter. Blend another 30 seconds.
3. 3 Heat oven-proof skillet on medium heat. Pour a tablespoon of melted butter into skillet and swirl it around to coat the bottom and sides of the pan. Immediately pour the batter into the skillet; place in middle rack of oven.
4. 4 Bake until golden brown around the edges and the pancake is puffed, about 20 minutes.
5. 5 Brush the last tablespoon of melted butter evenly over pancake. Sift powdered sugar over top, if desired.
6. 6 Mix together 2 tablespoons flour, 1/4 cup sugar, and 1/2 teaspoon cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the Dutch Baby. Serve immediately.

By Mott's

Ingredients

• ✓ granulated sugar
• vegetable oil
• egg
• pear
• pecan
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• salt
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 8x4-inch loaf pans.
2. 2 Beat sugar, oil, and eggs together in a large bowl until well combined. Stir in pears, pecans and vanilla extract.
3. 3 In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir into pear mixture until well combined. Pour batter into the prepared loaf pans
4. 4 Bake in preheated oven until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool in pans for 10 minutes before moving to a wire rack to cool completely.

By Anna

Ingredients

• ✓ granulated sugar
• milk
• salt
• active dry yeast
• water
• all-purpose flour
• nutmeg
• butter
• margarine
• egg
• oil
• confectioners' sugar
• milk

Instructions

1. 1 Stir together scalded milk, sugar, and salt in a large bowl; set aside to cool until tepid. Dissolve yeast in warm water in a small bowl; let stand until creamy, about 5 minutes.
2. 2 Stir together flour and nutmeg in a bowl. Add 2 cups flour mixture to milk mixture; beat until well-blended.
3. 3 Stir yeast mixture into milk and flour mixture, then mix in butter and eggs. Mix in remaining flour mixture, 1/2 cup at a time. When dough is firm enough, turn it onto a floured surface and knead for 3 to 4 minutes. Place into an oiled bowl, cover, and allow dough to rise until doubled, 30 to 35 minutes.
4. 4 Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut into circles using a donut or round cutter. Set aside to rise until light, 30 to 40 minutes.
5. 5 Heat 1-inch-deep oil in a deep, heavy frying pan to 375 degrees F (190 degrees C).
6. 6 Fry donuts in hot oil a few at a time. Cook each side until golden brown, then remove to drain on paper towels. Glaze while warm, or sprinkle with sugar.
7. 7 Stir together confectioners' sugar and 6 tablespoons milk in a bowl until smooth. Dip warm donuts into glaze; set aside to cool.

By sanah

Ingredients

• ✓ granulated sugar
• mochiko
• sweet white rice flour
• tapioca flour
• baking powder
• salt
• milk
• butter
• vanilla extract
• egg
• canola oil
• powdered sugar
• milk
• vanilla extract
• freeze dried fruit

Instructions

1. 1 Combine rice flour, tapioca flour, sugar, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until combined, 1 minute. Add milk, butter, vanilla, and egg; beat on low speed until a smooth dough forms about 1 to 2 minutes (dough will be slightly sticky).
2. 2 Lightly dust rice flour onto a clean work surface and turn dough onto surface. Divide dough into quarters and working in batches, roll dough quarters into 18-inch-long ropes about 1-inch wide.
3. 3 Cut each rope into 1-inch pieces. Roll each piece into a ball, wetting hands as needed to help roll (about 72 each for 9 donuts).
4. 4 Cut 9 square pieces of parchment paper, 5x5-inches, and place in a single layer on a baking sheet. Arrange 8 dough balls onto each piece parchment in a ring about 3 1/2 inches in diameter, connecting them side by side and using water to seal together.
5. 5 Pour oil to a depth of 2 inches in a large Dutch oven; heat over medium-high to 350 degrees F (175 degrees C).
6. 6 Place 3 dough rings, along with parchment, in hot oil. Remove parchment with tongs once dough floats to top of oil. Cook until golden and puffed, turning once halfway through, 2 to 3 minutes. Transfer to a wire rack lined with paper towels; cool 10 minutes. Repeat with remaining dough rings.
7. 7 For the glaze whisk powdered sugar, 2 tablespoons milk, and vanilla together in a medium bowl. Mixture should be the consistency of heavy cream; add up to 1 tablespoon milk, 1 teaspoon at a time, as needed to adjust consistency. Dip tops of 4 or 5 doughnuts into the glaze; place on wire rack (with paper towel removed).
8. 8 Stir 2 teaspoons dried fruit powder into remaining glaze. Dip remaining doughnuts in the glaze; transfer to wire rack and sprinkle with remaining fruit powder.

By Keaton Larson

Ingredients

• ✓ granulated sugar
• yeast
• kosher salt
• all-purpose flour
• eggnog
• sour cream
• butter
• egg
• cooking spray
• butter
• brown sugar
• cinnamon
• nutmeg
• cream cheese
• butter
• powdered sugar
• eggnog
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sugar, yeast, salt, and 4 cups of the flour in the work bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until just combined, about 15 seconds. With mixer running on low speed, add eggnog, sour cream, butter, and egg. Continue beating until dough forms, 1 to 2 minutes. Switch to a dough hook attachment. Beat on medium-low speed until dough is smooth and elastic, 6 to 9 minutes; gradually add remaining 1/2 cup flour, 1/2 to 1 teaspoon at a time, if necessary.
3. 3 Place dough in a large bowl greased with cooking spray and turn to coat. Cover with a clean kitchen towel and let rise in a warm draft-free place until dough has doubled in size, 2 to 3 hours.
4. 4 Spray a 13- x 9-inch pan with cooking spray. Lightly punch down dough. On a lightly floured surface, roll dough into an 18- x 10-inch rectangle.
5. 5 For the filling spread 1/2 cup of butter over the dough. In a small bowl, stir together brown sugar, cinnamon, and nutmeg. Sprinkle evenly over butter.
6. 6 Starting with one long side, roll dough into a log; pinch seam to seal.
7. 7 Slice into 12 rolls.
8. 8 Place rolls in the prepared pan. Cover, and let rise in a warm draft-free place until doubled in size, 1 hour to 1 hour and 15 minutes.
9. 9 Preheat the oven to 350 degrees F (175 degrees C).
10. 10 Bake in the preheated oven, uncovered, until golden brown, 25 to 30 minutes. Let cool in pan on a wire rack 15 minutes.
11. 11 Add cream cheese and 4 tablespoons butter to the bowl of a stand mixer fitted with the paddle attachment; beat on medium speed until smooth, 1 to 2 minutes. Add powdered sugar, eggnog, and vanilla. Beat on medium speed until smooth, about 1 minute.
12. 12 Drizzle glaze over warm rolls. Serve with freshly grated nutmeg sprinkled on top and any extra glaze, if desired.

By Ita Mac Airt

Ingredients

• ✓ granulated sugar
• flour
• blueberry
• vanilla extract
• vegetable oil
• sour cream
• brown sugar
• egg
• salt
• cinnamon
• baking powder
• all-purpose flour
• butter
• salt
• cinnamon
• brown sugar
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 16 muffin cups with cooking spray or line with paper liners.
2. 2 Make topping: Combine flour, brown sugar, cinnamon, and salt in a small bowl. Cut butter into flour mixture with 2 knives or a pastry blender until crumbly. Set topping aside.
3. 3 Make muffins: Whisk together 2 cups flour, baking powder, cinnamon, and salt in a large bowl, making a well in the center. Whisk together eggs, granulated sugar, and brown sugar in a separate bowl. Stir in sour cream, oil, and vanilla until well combined. Pour into well and stir until batter is just combined without overmixing. Toss blueberries with 1 tablespoon flour in a small bowl and gently fold into batter.
4. 4 Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle each muffin with about 1 tablespoon topping.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, 18 to 22 minutes. A toothpick inserted into the center of muffins should come out clean. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

By lutzflcat

Ingredients

• ✓ granulated sugar
• almond flour
• salt
• baking powder
• baking soda
• egg
• lemon juice
• almondmilk
• vegetable oil
• blueberry

Instructions

1. 1 Preheat griddle to 350 degrees F or heat frying pan over medium heat until a fleck of water "dances" in the pan.
2. 2 Whisk almond flour, sugar, salt, baking powder, and baking soda. Add egg, lemon juice, almondmilk, and oil. Whisk until combined (batter may be slightly lumpy).
3. 3 Gently fold in desired amount of blueberries.
4. 4 Cook pancakes immediately, flipping halfway, on griddle or in pan greased with cooking spray. Serve warm with syrup.

By Almond Breeze

Ingredients

• ✓ granulated sugar
• heavy cream
• sugar
• vanilla extract
• butter
• cinnamon
• brown sugar
• pancake mix
• milk
• egg
• butter
• pineapple

Instructions

1. 1 Heat cream, sugar, and vanilla for vanilla cream sauce in a saucepan over medium-high heat until boiling. Reduce heat and simmer, stirring frequently, until thickened, 2 to 4 minutes. Remove from the heat and pour into a small pitcher for serving. Set aside at room temperature until ready to serve.
2. 2 Mix butter, cinnamon, and brown sugar for cinnamon butter together until well combined; set aside.
3. 3 Stir pancake mix, milk, and eggs for pancakes together until blended. Let sit for 5 minutes.
4. 4 Preheat a griddle to 350 degrees F (175 degrees C). Butter the surface, then working in batches as needed, ladle 1/2 cupfuls of batter for each pancake onto the hot griddle. Sprinkle a heaping tablespoon chopped pineapple on top of each one. Cook until the edges appear dry and the surface of the batter is no longer glossy, 2 to 4 minutes. Sprinkle a pinch or two of sugar onto each pineapple and flip. Cook until pancake is cooked through and pineapple is caramelized, another 2 to 4 minutes. Place pancakes on a plate in a warm oven and repeat the process to cook remaining pancakes.
5. 5 Serve pancakes with a dollop of cinnamon butter and drizzle vanilla cream sauce over top.

By Nick Parker

Ingredients

• ✓ granulated sugar
• almond milk
• cinnamon
• vanilla
• powdered sugar
• cream cheese
• cinnamon
• brown sugar
• butter
• pumpkin puree
• egg
• salt
• clove
• nutmeg
• ginger
• cinnamon
• brown sugar
• bread flour
• almond breeze almond milk
• active dry yeast
• butter

Instructions

1. 1 Place 1/4 cup butter in small sauce pan over medium high heat. Butter will begin to melt, foam, and crackle. Whisk continuously until butter begins to brown and smell similar to caramel. Immediately remove from heat and transfer to a bowl to cool for a few minutes while you make the dough.
2. 2 In bowl of an electric mixture, add warm almond milk, yeast, and granulated sugar. Let sit for 5 minutes to activate the yeast. While the yeast is activating, whisk together flour, 2 tablespoons brown sugar, cinnamon, ginger, nutmeg, cloves, and salt together in a large bowl.
3. 3 Once the milk is a bit foamy from the yeast add in 1/2 of the flour mixture, along with the pumpkin puree, egg, and cooled brown butter; stir with a wooden spoon until just combined. Then add in the rest of the flour and stir again until just combined. Place dough hook on your mixer and run on medium-low speed for about 8 minutes. Alternatively you can knead the dough by hand for about 10 minutes.
4. 4 Grease a large bowl with oil or cooking spray. Add dough and turn over, making sure to coat it all with the oil. Cover with plastic wrap and a towel, then place in a warm place to rise for about 1 1/2 hours or until doubled in size.
5. 5 In a small bowl, combine the filling ingredients: 1/4 cup softened butter, 2/3 cup brown sugar and cinnamon. Once dough is doubled in size, place onto a large surface dusted with flour. Punch dough down and roll into a 15x9-inch rectangle. Spread butter and cinnamon sugar mixture over the dough leaving a 1/2 inch border. Beginning at the 15 inch side, roll up tightly and pinch edges together to seal. Using a serrated knife, gently cut into 12 slices.
6. 6 Grease the bottom of a 9x13-inch or 8x11-inch pan with butter or cooking spray (don't skimp). Place cinnamon roll slices in pan, cover with plastic wrap and let rise again for 30-45 minutes or until dough doubles in size. At this point you can decide if you want to bake them now or later. If later, you can stick them in the refrigerator overnight (covered well). When you are ready to bake the rolls, simply take them out of the 30 minutes prior to baking and bring to room temperature.
7. 7 To bake, preheat oven to 350 degrees F. Bake for 20-25 minutes or until barely golden brown. Cool for 5-10 minutes. While cooling, make the frosting by combine cream cheese, powdered sugar, vanilla, cinnamon and 2 teaspoons almond milk in a medium bowl. Spread evenly over warm rolls. Enjoy!

By Almond Breeze

Ingredients

• ✓ granulated sugar
• butter
• kosher salt
• cinnamon
• brown sugar
• all-purpose flour
• water
• egg yolk
• butter
• cinnamon
• all-purpose flour
• brown sugar
• cooking spray
• vanilla extract
• butter
• water
• egg
• cinnamon
• salt
• instant yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
2. 2 Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
3. 3 Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
4. 4 While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
5. 5 Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
6. 6 Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
8. 8 Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm. Recipe developed by Melissa Gray

By Diana Moutsopoulos

Ingredients

• ✓ granulated sugar
• strawberry
• pectin

Instructions

1. 1 Inspect two ½-pint 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 Place strawberries in an 8-quart saucepan; gradually stir in pectin. Set over high heat; stir constantly until mixture comes to a full rolling boil that cannot be stirred down. Stir in sugar until dissolved; return to a full rolling boil. Boil hard for 1 minute, stirring constantly. Off heat, skim foam if necessary.
3. 3 Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or thin spatula around insides of 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.
4. 4 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 at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 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. Store in a cool, dark area.

By Ball

Ingredients

• ✓ granulated sugar
• vanilla ice cream
• egg yolk

Instructions

1. 1 Preheat the oven to 325 degrees F (162 degrees C). Place two small ovenproof ramekins in a baking dish with a high rim.
2. 2 Heat ice cream in a microwave-safe bowl in the microwave for 20-second intervals, stirring between, until melted. Let cool for 5 minutes.
3. 3 Whisk egg yolks, one at a time, into melted ice cream until smooth and well combined. Pour evenly into the two ramekins in the baking dish. Carefully pour boiling water into the baking dish until halfway up each ramekin.
4. 4 Bake in the preheated oven until set but still jiggly in the center, 40 to 50 minutes. Allow to cool completely, then wrap with plastic wrap and transfer to the refrigerator for at least 2 hours and up to 3 days.
5. 5 When ready to serve, let the ramekins come to room temperature for 30 minutes. Sprinkle 1 tablespoon sugar evenly over each crème brûlée. Use a kitchen blow torch to heat sugar until golden and bubbly.

By Annie Campbell

Ingredients

• ✓ granulated sugar
• strawberry
• buttermilk

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ granulated sugar
• almond milk
• jasmine rice
• salt
• vanilla extract

Instructions

1. 1 Combine almond milk, rice, sugar, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 18 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to the manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Stir in vanilla extract. Serve warm or chilled. Rice pudding will thicken as it cools.

By karenatlincoln

Ingredients

• ✓ granulated sugar
• egg white
• cream of tartar
• confectioners sugar
• maple extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large glass or metal bowl, whip egg whites with cream of tartar until foamy. Gradually add white sugar and confectioners sugar 1 tablespoon at a time while continuing to whip to stiff glossy peaks. Mix in the maple extract. Spoon meringue onto the prepared cookie sheets in 1 inch circles.
3. 3 Place in the preheated oven, and immediately reduce the temperature to 250 degrees F (120 degrees C). Bake for 50 to 60 minutes, until cookies are dry and easy to remove from the paper.

By ZBAYOU

Ingredients

• ✓ granulated sugar
• bittersweet chocolate
• butter
• egg
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C) with oven rack in center position. Butter six 4-ounce ramekins.
2. 2 Place chocolate and butter into a metal or glass bowl set over a saucepan of barely simmering water. Stir occasionally, scraping down the sides with a rubber spatula to avoid scorching, until melted. Remove from heat.
3. 3 Combine eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; beat at medium-high speed until light and fluffy, about 5 minutes. Reduce speed to low; add chocolate mixture and beat until combined. Divide batter among the prepared ramekins; place on a baking sheet.
4. 4 Bake until edges are set but center is underdone, about 10 minutes. Cool before serving for 3 minutes.

By Chateau Ste Michelle

Ingredients

• ✓ granulated sugar
• butter
• white sugar
• almond extract
• all-purpose flour

Instructions

1. 1 Beat butter, 1/2 cup sugar, and almond extract together in a large bowl with an electric mixer until light and fluffy. Stir in flour with a wooden spoon until smooth and well combined. Divide dough into 2 parts. Wrap in plastic and refrigerate for 2 hours.
2. 2 Preheat the oven to 300 degrees F (150 degrees C).
3. 3 Lightly sprinkle some white sugar on work surface; roll out dough, one part at a time, about 1/2-inch thick. Cut out cookies with a 1 ½-inch round cookie cutter. Place on ungreased cookie sheet 1 inch apart. Make an indentation in the center of each cookie with the end of a wooden spoon.
4. 4 Bake in preheated oven until cookies are light golden brown around the edges, 25 to 30 minutes. Sprinkle or roll cookies in granulated sugar while still warm, then cool completely on a wire rack. Store in an air-tight container.

By ROBIN JOYE

Ingredients

• ✓ granulated sugar
• baking spray
• hot cocoa mix
• margarine
• milk
• buttermilk biscuit
• dairy whipped topping

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 10-cup Bundt or fluted tube pan with baking spray; set aside. Combine 2 envelopes hot cocoa mix and 1/4 cup sugar in large resealable food storage bag. Prepare glaze by combining remaining hot cocoa mix and sugar in small bowl; whisk in Parkay and milk until blended.
2. 2 Place half of biscuit pieces in cocoa mixture in bag; seal and shake to coat. Arrange coated biscuit pieces in bottom of pan; pour half of glaze over biscuits. Repeat with remaining biscuit pieces and glaze.
3. 3 Bake 30 minutes or until brown. Cool in pan 5 minutes. Invert onto serving tray. Pull apart and serve with Reddi-wip.

By Reddi-wip

Ingredients

• ✓ granulated sugar
• ✓ granulated sugar
• confectioners' sugar
• cornstarch
• egg white
• cream of tartar
• heavy cream
• vanilla extract
• raspberry

Instructions

1. 1 The night before serving, adjust oven rack to lower-middle position and heat oven to 500 degrees.
2. 2 Line a lipped cookie sheet (approximately 12 by 18 inches) with parchment paper. Trace two side-by-side rectangles - about 5 inches by 12 or 13 inches - on the paper. Crumple the paper, then smooth it out again and line the bottom of the pan.
3. 3 Whisk together confectioner's sugar, 1/2 cup granulated sugar and cornstarch. Set aside.
4. 4 In the bowl of a mixer, beat egg whites and cream of tartar until they turn from foamy to white and beaters just start to leave a trail. On low speed, add sugar mixture, a heaping tablespoon at a time. Increase speed to medium-high and beat to the consistency of marshmallow cream, 2 to 3 minutes longer.
5. 5 Just before forming meringues, flick water onto parchment with fingertips. Divide meringue in half, spooning two or three mounds down each traced rectangle. Use a rubber spatula, or a cake decorator's metal offset spatula, to fill in and even out rectangles.
6. 6 Set meringues in oven, close door and turn oven off (but leave oven light on). Let meringues dry overnight. Remove, then carefully set a wire rack or cookie sheet over meringues. Invert; peel off parchment and turn right side up. (It's OK if edges chip.) Wrap in foil and set aside until ready to proceed.
7. 7 No more than two hours before serving, whip cream to soft peaks, beating in remaining sugar and the vanilla. Set one meringue on a platter. Spread with half the cream and sprinkle on half the berries. Repeat with remaining meringue, cream and berries. Refrigerate, uncovered, until ready to serve.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ granulated sugar
• ground beef
• beer
• salt
• black pepper
• mustard

Instructions

1. 1 In a medium skillet over medium heat, cook the ground beef until evenly browned; drain.
2. 2 Stir in beer, salt, sugar, pepper, and yellow mustard. Bring to a boil, and reduce heat to low; simmer partially covered. Remove from heat the moment all the liquid has evaporated.

By Marty B

Ingredients

• ✓ granulated sugar
• cinnamon
• buttermilk biscuit
• walnut
• raisin
• brown sugar
• butter
• margarine

Instructions

1. 1 Heat oven to 350 degrees F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
2. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
3. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces.
4. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

By Pillsbury

Ingredients

• ✓ granulated sugar
• egg yolk
• cornstarch
• evaporated milk
• milk
• white chocolate chip
• orange rind
• berry

Instructions

1. 1 In a large heat-proof bowl, gently whisk egg yolks; set aside.
2. 2 In a medium-sized heavy saucepan, combine sugar and cornstarch. Gradually whisk in evaporated milk and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook, whisking gently until thickened, about 2 to 3 minutes. Remove from heat.
3. 3 Whisk in 1 1/2 cups (375 mL) of the hot mixture into egg yolks. Gradually whisk back into saucepan and bring to a gentle boil, whisking constantly. Reduce heat to low and cook, whisking, for 2 minutes or until thick. Remove from heat and stir in chocolate chips and orange rind until chocolate is melted.
4. 4 Spoon into small serving dishes and place plastic wrap directly on the surface. Refrigerate until chilled and set, about 3 hours or overnight. Garnish with fresh berries
5. 5 Garnish with fresh berries.

By Egg Farmers of Ontario

Ingredients

• ✓ granulated sugar
• butter
• egg
• vanilla extract
• kosher salt
• all-purpose flour
• semisweet chocolate chip

Instructions

1. 1 Combine butter and sugar in a stand mixer and beat with the paddle attachment on medium speed until light and fluffy, about 3 minutes, stopping to scrape down sides of the mixing bowl once or twice. Add egg, vanilla, and salt; beat until well-incorporated, about 30 seconds. Reduce mixer speed to low and gradually add flour, beating on low until just combined, about 1 minute.
2. 2 Divide dough in half, and flatten each half into a 1/2-inch-thick disk. (Disks will be about 12.5 oz. each.) Wrap each disk in plastic wrap, and chill until firm, at least 30 minutes or up to 2 days.
3. 3 Line two baking sheets with parchment paper; set aside.
4. 4 Working with one disk at a time, roll dough on a lightly floured surface to 1/4-inch thickness. If desired, prick the dough with a docking tool or run over the dough with an embossed rolling pin to create a decorative texture. If you do not have a docking or decorating tool, use a meat mallet to emboss the dough: apply the mallet textured-side down and lightly tap the center of the smooth side with the heel of your hand, and repeat, being sure to line up decorative scores.
5. 5 Cut out rounds with a 2-inch round cutter. Place rounds 1-inch apart on the prepared baking sheets. Repeat with second dough disk, then gather all dough scraps and discard.
6. 6 Using a 1/2-inch cutter or piping tip, cut out and remove the center of each dough round to create a donut shape. Reserve any extra dough for another use. Chill cut-out cookies until firm, about 30 minutes.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake cookies, one sheet at a time, in the preheated oven until edges begin to brown, about 12 minutes. Cool cookies on the baking sheet for 10 minutes. Transfer cookies to a wire rack, and cool completely, about 30 minutes. Repeat with second baking sheet.
9. 9 Place chocolate in a medium microwave-safe bowl. Microwave on HIGH until melted, about 2 minutes, stopping to stir every 30 seconds. Transfer 1/4 cup of the chocolate to a piping bag and cut a 1/8-inch hole at the end. Place wire rack over a parchment lined baking sheet.
10. 10 Pipe four stripes across the top of each cookie. Dip the base of each cookie into the bowl of melted chocolate, scraping the excess off on the side of the bowl. Place chocolate-side down on a clean parchment-lined baking sheet. Chill until chocolate is set, about 10 minutes.
11. 11 Store cookies in an airtight container in the refrigerator for up to 4 days.

By Nicole Hopper

Ingredients

• ✓ granulated sugar
• green bell pepper
• jalapeno pepper
• apple cider vinegar
• salt
• liquid pectin
• jalapeno pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine green bell pepper and 12 whole jalapeño peppers in a food processor or blender, working in batches if necessary; process until finely chopped.
3. 3 Transfer peppers to a large saucepan. Stir in cider vinegar and bring to a boil. Reduce heat and simmer for 15 to 20 minutes.
4. 4 Strain mixture through at least 2 layers of cheesecloth, and discard pulp. You should have about 1 cup of liquid.
5. 5 Return liquid to the saucepan; stir in salt and sugar until dissolved. Bring to a boil over medium-high heat. When the mixture comes to a rolling boil (one that cannot be stirred down), boil for one minute, then stir in liquid pectin.
6. 6 Stir in remaining finely chopped jalapeño peppers.
7. 7 Ladle into sterile jars leaving 1/4-inch headspace.
8. 8 Place a rack in the bottom of a large saucepan 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 at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Seal jars in a hot water bath.
9. 9 Store in a cool place. Refrigerate jelly after the seal is broken.

By Sue Delgrego

Ingredients

• ✓ granulated sugar
• cooking spray
• whipped topping
• egg beater
• red velvet cake mix
• cream cheese
• whipped topping

Instructions

1. 1 For cakes, spray insides of 2 large microwave-safe mugs with cooking spray. Whisk together 2 cups Reddi-wip, Egg Beaters, and cake mix in medium bowl. Place half of batter in each mug. Microwave each mug individually on HIGH 1 minute to 1 minute 15 seconds or until set.
2. 2 For frosting, stir together cream cheese spread, 2 servings Reddi-wip and sugar in small bowl until blended. Invert each cake onto a plate; top each with half of the frosting.

By Reddi-wip

Ingredients

• ✓ granulated sugar
• cooking spray
• evaporated milk
• butter
• margarine
• peanut butter
• marshmallow creme
• vanilla

Instructions

1. 1 Line a 9x13x2-inch pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar, milk, and butter in a large saucepan on medium heat until comes to a boil, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.
3. 3 Add peanut butter; stir until combined. Add marshmallow cream and vanilla; beat until combined.
4. 4 Spread into the prepared pan. Cool.
5. 5 Cut into candy-sized pieces. Store in an airtight container.

By Jif

Ingredients

• ✓ granulated sugar
• strawberry
• fruit juice
• fruit juice concentrate
• water
• pectin
• sugar substitute
• honey

Instructions

1. 1 Prepare waterbath canner, jars and lids according to manufacturers instructions, if preserving. Prepare and measure ingredients for recipe.
2. 2 Combine prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball RealFruit Low or No-Sugar Needed Pectin. Bring mixture to a full rolling boil.
3. 3 Add sugar, sugar substitute, or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4. 4 Ladle hot jam into hot jars, one at a time, leaving 1/4 inch headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. 5 Place filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
6. 6 Process jars for 10 minutes, adjusting for altitude. Turn off heat, remove lid and let jars stand for 5 minutes.
7. 7 Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store according to manufacturers instructions.

By Ball

Ingredients

• ✓ granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. 2 Cover and chill for 2 to 24 hours or until dough is easy to handle.
3. 3 Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
4. 4 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR

Ingredients

• ✓ granulated sugar
• egg
• unsweetened chocolate
• shortening
• baking powder
• peppermint extract
• all-purpose flour
• powdered sugar
• parchment paper

Instructions

1. 1 Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds® Parchment Paper, set aside.
2. 2 Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. 3 Cover and chill for 2 to 24 hours or until dough is easy to handle.
4. 4 Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
5. 5 Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.

By Reynolds KitchensR