Type what you have

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
• 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
• 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
• 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
• 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
• blood orange
• water
• lemon juice

Instructions

1. 1 Wash oranges well. Use a peeler to remove all the zest in long strips. It's okay if some of the white pith comes with it.
2. 2 Transfer the peels to a saucepan and add 6 cups of cold water. Bring to a simmer over high heat. Reduce heat to medium-low to low and simmer until the peels are soft and tender, 45 minutes to 1 hour.
3. 3 While that cooks, cut oranges in half and juice them into a large measuring cup; this should equal 1 cup. Pour in 1/2 cup cold water and set aside.
4. 4 Remove peels from heat and drain off the water. Transfer peels to a cutting board, and when cool enough to handle, slice the zest into very thin strips. Transfer into the blood orange juice.
5. 5 Pour zest-juice mixture into the saucepan along with lemon juice and sugar. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until the mixture reduces and thickens slightly, 30 to 40 minutes. A probe or candy thermometer should read about 225 degrees F (107 degrees C).
6. 6 Meanwhile, inspect jam jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until juice mixture is ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pour into sterilized jam jars and let cool to room temperature. Seal jars and transfer to the refrigerator for 8 hours, or overnight, before enjoying.

By John Mitzewich

Ingredients

• ✓ white sugar
• raspberry
• blueberry
• water

Instructions

1. 1 Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low and simmer until thick, about 10 minutes. Serve warm.

By thr33things

Ingredients

• ✓ white sugar
• cinnamon
• cinnamon roll dough
• icing
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix sugar and cinnamon together in a bowl.
3. 3 Set icing packet aside. Cut cinnamon rolls into quarters. Dip pieces in melted butter, coat in cinnamon-sugar, and place in the prepared pan.
4. 4 Bake in the preheated oven until dough has risen and top is golden brown, 20 to 25 minutes; drizzle icing over top and let cool in the pan for 5 minutes. Turn the monkey bread out onto a plate and serve warm.

By mccngarrett

Ingredients

• ✓ white sugar
• water
• orange pekoe tea
• lemonade concentrate
• water

Instructions

1. 1 Bring 5 cups of water and the sugar to a boil in a saucepan, then remove from the heat and add the tea bags. Allow tea to steep while you mix the lemonade concentrate and remaining water in a large pitcher. Pour the tea mixture into the lemonade, discarding tea bags. Stir and refrigerate until cold before serving.

By Aredendra

Ingredients

• ✓ white sugar
• crescent dinner roll
• cinnamon
• marshmallow
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
2. 2 Separate crescent rolls into individual triangles.
3. 3 Mix sugar and cinnamon together in a small bowl.
4. 4 Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle; carefully wrap dough around marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place roll on a baking sheet; repeat with remaining dough and marshmallows.
5. 5 Bake rolls in the preheated oven until golden brown, about 15 minutes.

By Mommyof3

Ingredients

• ✓ white sugar
• milk
• vanilla extract
• white bread
• ground cinnamon

Instructions

1. 1 Combine milk, sugar, and vanilla extract in a medium saucepan over medium heat; bring to a boil. Divide milk among 3 bowls.
2. 2 Tear toast into bite-sized pieces; divide among bowls. Sprinkle with cinnamon.

By Stephanie Murrile

Ingredients

• ✓ white sugar
• cream cheese
• vanilla yogurt
• strawberry
• dinner roll dough

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
2. 2 Combine cream cheese, yogurt, and sugar in a bowl until smooth; fold in strawberries.
3. 3 Separate crescent roll dough into 8 triangles; arrange on a flat work surface. Spoon cream cheese mixture into middle of each triangle; roll dough around filling, starting at the smallest end. Pinch to seal; place in the prepared baking dish.
4. 4 Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

By Tish

Ingredients

• ✓ white sugar
• evaporated milk
• cider vinegar
• salt
• black pepper

Instructions

1. 1 Whisk evaporated milk, vinegar, sugar, salt, and black pepper together in a bowl until sugar dissolves. Chill dressing until ready to use.

By cooks4forty

Ingredients

• ✓ white sugar
• crescent roll dough
• butter
• cinnamon
• fruit jam

Instructions

1. 1 Gather the ingredients.
2. 2 Unroll crescent roll dough and press into an 8x12-inch rectangle. Cut in half lengthwise with a pizza cutter, then cut each piece crosswise into 1/2-inch-wide strips.
3. 3 Working in batches, dip strips in melted butter and place in a single layer in the air fryer basket without overcrowding.
4. 4 Cook in the air fryer at 380 degrees F (195 degrees C) until well browned, 4 to 5 minutes per batch.
5. 5 While the doughnut sticks are cooking, stir sugar and cinnamon together in a pie plate or shallow bowl.
6. 6 Remove doughnut sticks from the air fryer and roll in cinnamon-sugar mixture.
7. 7 Serve with jam, Enjoy!

By Allrecipes Member

Ingredients

• ✓ white sugar
• cocoa
• all-purpose flour
• milk
• butter
• vanilla

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk sugar, cocoa, and flour in a medium bowl until no lumps remain.
3. 3 Pour in milk and whisk until well combined.
4. 4 Transfer mixture to a saucepan; cook and stir over medium heat until it thickens to a gravy consistency, 7 to 10 minutes.
5. 5 Remove from heat; stir in butter and vanilla.
6. 6 Serve warm.

By April Yeager

Ingredients

• ✓ white sugar
• peach
• raspberry
• lemon juice
• liquid pectin
• pectin

Instructions

1. 1 Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm, soapy water.
2. 2 Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core, and dice peaches into small pieces.
3. 3 Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
4. 4 Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
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 if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

By Mlooman

Ingredients

• ✓ white sugar
• buttermilk
• butter
• corn syrup
• baking soda
• vanilla extract

Instructions

1. 1 Combine sugar, buttermilk, butter, corn syrup, and baking soda in a saucepan; bring to a boil and cook for 7 minutes. Off heat, stir in vanilla.

By ALISSASMOM

Ingredients

• ✓ white sugar
• all-purpose flour
• powdered milk
• baking powder
• salt

Instructions

1. 1 Combine flour, powdered milk, sugar, baking powder, and salt in a large bowl; stir to blend. Store mixture in an airtight container and use within 8 months.

By deltasky

Ingredients

• ✓ white sugar
• ✓ white sugar
• raspberry
• blueberry
• granola
• greek yogurt
• vanilla extract
• lemon zest

Instructions

1. 1 Gather all ingredients.
2. 2 Combine raspberries and ½ cup white sugar in a bowl. Crush with a potato masher into a puree. Cover and let sit out for 1 hour.
3. 3 Pass berry puree through a fine mesh strainer to remove seeds. Add blueberries, stir, and keep in the refrigerator until needed.
4. 4 To Build Parfaits:
5. 5 Whisk yogurt, vanilla, lemon zest, and sugar for frozen yogurt together in a bowl until sugar dissolves and the mixture is light and fluffy. Transfer into a piping bag and refrigerate until needed.
6. 6 Add 2 tablespoons of granola into an 8-ounce jar, or similar vessel. Top with 2 tablespoons of the fruit mixture. Try to make sure some of the fruit sauce is touching the glass so you can see the layers when frozen. Top with 2 heaping tablespoons of the yogurt mixture.
7. 7 Repeat twice more for a total of 3 layers. Top can be garnished with any remaining fruit and sauce.
8. 8 Freeze until frozen solid, about 8 hours, or overnight.
9. 9 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ white sugar
• white bread
• butter
• margarine
• cinnamon

Instructions

1. 1 Toast bread slices in a toaster to desired darkness.
2. 2 Spread butter or margarine onto one side of each slice.
3. 3 Stir together sugar and cinnamon in a small bowl.
4. 4 Sprinkle cinnamon-sugar mixture generously over hot, buttered toast.

By Melodi

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• cocoa powder
• milk

Instructions

1. 1 Melt butter in a skillet over medium-high heat until bubbling, 1 to 2 minutes. Add flour and stir until smooth, about 1 minute. Mix sugar and cocoa powder into butter-flour mixture until dissolved. Slowly pour milk into chocolate mixture, stirring constantly, until gravy thickens, 5 to 7 minutes.

By Leslie Kelly

Ingredients

• ✓ white sugar
• milk
• pumpkin puree
• vanilla extract
• cinnamon

Instructions

1. 1 Combine milk, pumpkin, sugar, vanilla extract, and cinnamon in a large saucepan over medium heat. Use a whisk to blend well. Heat to a simmer; do not boil.

By Michael Powers

Ingredients

• ✓ white sugar
• blueberry
• fig
• water
• lime juice
• balsamic vinegar

Instructions

1. 1 Mash blueberries in a small bowl with a fork; transfer to a 3 ½-quart pot. Add figs, sugar, water, lime juice, and balsamic vinegar; lightly pulse with an immersion blender until mostly smooth and some chunks remain for texture.
2. 2 Place the pot over medium-high heat; stir continuously until comes to a boil. Reduce heat to low; cook, stirring periodically, until thickened, 20 to 25 minutes. Check doneness by dropping a small spoonful of jam onto a frozen plate. Let sit for 1 to 2 minutes; if jam appears to gel, it is ready. Continue cooking if jam appears thin and runny. Remove jam from the heat when jam has thickened; cool slightly, about 10 minutes.
3. 3 Pour jam into a sterilized jar with a hermetic seal. Cool completely before refrigerating.

By The Price Family

Ingredients

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

Instructions

1. 1 Combine 1 ½ cups flour and yeast in a large bowl. Mix water, 3 tablespoons sugar, and salt together; add to dry ingredients. Beat with a mixer for half a minute at low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then mix in enough flour by hand to make a moderately stiff dough.
2. 2 Turn out onto a lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Cover and let rest for 15 minutes.
3. 3 Cut into 12 portions and shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover and let rise for 20 minutes.
4. 4 Meanwhile, start a gallon of water boiling. Add in remaining 1 tablespoon sugar and mix it around a bit. Reduce to simmering.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 When bagels have risen, put 4 or 5 bagels into the water and cook for 7 minutes, turning once. Drain.
7. 7 Place drained bagels on a greased baking sheet and bake in the preheated oven for 30 to 35 minutes. Remove from the oven and eat hot or cold.

By Jandl

Ingredients

• ✓ white sugar
• all-purpose flour
• baking powder
• salt
• vegetable oil

Instructions

1. 1 Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.
2. 2 Store in an airtight container in a cool, dry place for up to three months.

By DAVES_POOKY

Ingredients

• ✓ white sugar
• butter
• cocoa powder
• all-purpose flour
• milk

Instructions

1. 1 Melt butter in a skillet over medium heat. Add cocoa and flour; stir until a thick paste is formed. Stir in sugar and milk. Cook, stirring constantly, until thick.

By MARY ANN PUTMAN

Ingredients

• ✓ white sugar
• all-purpose flour
• salt
• water
• vegetable oil

Instructions

1. 1 In a large bowl, stir together flour, salt, and water until a soft dough is formed. Turn dough out onto a lightly floured surface and knead briefly. Divide dough into 2-inch diameter balls and cover with a damp cloth or plastic wrap.
2. 2 Select one ball of dough and roll out until very thin but not torn. Sprinkle lightly and evenly with sugar. Fold up dough into a small square and roll out again until thin.
3. 3 Heat a lightly oiled griddle over medium heat. Place rolled dough onto the pan and cook for 30 seconds to 1 minute on each side until golden. Serve immediately. Repeat until all dough balls have been rolled and cooked.

By Asbah

Ingredients

• ✓ white sugar
• bacon
• cornstarch
• salt
• white vinegar
• water

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, then crumble and set aside.
2. 2 Whisk sugar, cornstarch, and salt together in a medium bowl. Slowly pour in vinegar and water, whisking constantly.
3. 3 Place crumbled bacon in a medium skillet over medium heat. Pour in vinegar mixture; cook and stir until mixture thickens.

By Mary

Ingredients

• ✓ white sugar
• ✓ white sugar
• baking mix
• milk
• egg
• cinnamon
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix baking mix, milk, egg, 2 tablespoons sugar, and cinnamon together in a bowl with a whisk, beating vigorously for 20 strokes. Transfer dough to a floured work surface and knead 5 times. Roll dough into 1/2-inch thickness and cut with a floured doughnut cutter. Place doughnuts onto a baking sheet.
3. 3 Bake in the preheated oven until cooked through and lightly browned, 7 to 9 minutes.
4. 4 Pour melted butter into a bowl. Place 1/2 cup sugar in a separate bowl. Dip doughnuts into butter; transfer to sugar and lightly press until doughnuts are coated.

By JESSICALKING