Type what you have

Ingredients

• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix flour, butter, and 1/2 cup sugar in a bowl until well combined and the dough holds together.
3. 3 Press dough into an ungreased 11½x7½-inch jelly roll pan until evenly spread. Prick dough all over with a fork to prevent puffing while it bakes. Sprinkle sugar over the top.
4. 4 Bake in the preheated oven until edges are light golden brown, 20 to 30 minutes.
5. 5 Cut shortbread into squares in the pan while still warm. Cool completely before removing squares from the pan.

By SueSmo79

Ingredients

• ✓ white sugar
• milk
• semolina

Instructions

1. 1 Combine milk and sugar in a saucepan over medium heat; bring to a boil then immediately remove from heat. (Milk tends to boil over as soon as it boils, so stay with it!)
2. 2 Stir in semolina. Return to medium heat; bring to a boil, stirring until thickened but still pourable. Pour into serving bowls; top with your favorite hot cereal toppings.

By Catie

Ingredients

• ✓ white sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking dish.
2. 2 Blend flour, sugar, and butter until well combined; dough will be stiff. Press into the prepared dish and prick the top all over with a fork.
3. 3 Bake in the preheated oven until pale golden brown on the edges, 20 to 25 minutes. Cool completely before cutting into squares.

By Cheryl Otten

Ingredients

• ✓ white sugar
• milk
• sweetened condensed milk
• butter

Instructions

1. 1 Grease and line a baking sheet with parchment paper.
2. 2 Combine sugar and milk in a large stainless steel pan; stir well. Add sweetened condensed milk and butter; bring to a boil. Reduce heat to medium-low and simmer, stirring often, until mixture turns a deep tan color and is thickened, about 10 minutes. Heat to 240 degrees F (115 degrees C) or until a small amount of mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. 3 Vigorously stir mixture, scraping sides down and mixing well. Pour mixture onto prepared baking sheet. Allow to cool at room temperature until set, 1 to 3 hours. Cut into small squares or "tablets".

By Allrecipes Member

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• rice flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
3. 3 Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
4. 4 Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
5. 5 Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

By Norita Solt

Ingredients

• ✓ white sugar
• water
• raspberry
• white bread
• whipped cream

Instructions

1. 1 In a saucepan over medium heat, combine the sugar, water, and raspberries. Cook, stirring carefully so as not to damage the berries, until the mixture is hot, and the sugar is dissolved. Set aside to cool slightly.
2. 2 Line a 1 quart bowl with 5 slices of bread. Pour the raspberry mixture over the bread, and place the last slice of bread on top. Cover the bowl loosely with plastic wrap. Place a weight on top of the bowl (canned goods work well), and refrigerate overnight.
3. 3 The next day, remove plastic wrap, and invert onto a plate. Serve chilled, with whipped cream on the side.

By CRAZYCRASH

Ingredients

• ✓ white sugar
• coconut
• egg
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101

Ingredients

• ✓ white sugar
• egg
• almond
• almond extract

Instructions

1. 1 Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
2. 2 Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
3. 3 Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

By Rosina

Ingredients

• ✓ white sugar
• ✓ white sugar
• gooseberry
• tapioca
• salt
• pie pastry
• milk

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
2. 2 Stem and rinse gooseberries.
3. 3 Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
4. 4 Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
5. 5 Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.

By Bob Cody

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• fruit jam

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
3. 3 Bake 15 to 20 minutes or until golden brown at the edges.

By G Crandall

Ingredients

• ✓ white sugar
• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• almond flour
• butter
• egg yolk
• sugar
• vanilla bean

Instructions

1. 1 Stir together all-purpose flour, almond flour, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Add butter and egg yolks; knead by hand until a smooth dough forms.
2. 2 Divide dough into quarters and form each piece into a rectangle. Wrap each rectangle in plastic wrap. Chill dough in the refrigerator until firm, at least 1 hour, and up to overnight.
3. 3 Make vanilla sugar: Place 1/2 cup plus 1 tablespoon white sugar in a food processor. Cut each vanilla bean in half lengthwise and scrape seeds from each half with the back of the knife; add to sugar. Pulse until seeds are evenly dispersed. Pour vanilla sugar into a shallow bowl and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
5. 5 Cut 1 portion of dough into 6 equal pieces, keeping remaining dough chilled. Roll each piece evenly into a 1/2-inch-thick log on a lightly floured surface. Cut each log crosswise into 2-inch pieces and gently roll or pinch ends of each piece into points. Arrange cookies on the prepared baking sheets.
6. 6 Bake in the preheated oven until bottoms are lightly golden but tops are still pale, 10 to 12 minutes. Remove from the oven and let stand for 2 minutes.
7. 7 Roll warm cookies in vanilla sugar, brushing off excess sugar. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough, baking in batches.

By Marianne

Ingredients

• ✓ white sugar
• egg
• heavy cream
• irish cream liqueur
• chocolate

Instructions

1. 1 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
2. 2 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
3. 3 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.
4. 4 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.
5. 5 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

By James Innes

Ingredients

• ✓ white sugar
• ✓ white sugar
• cake flour
• salt
• butter
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch round cake pan. Line with parchment paper and grease it as well. Lightly flour pan and paper.
2. 2 Sift together the flour, 2 tablespoons sugar, and salt onto a piece of wax paper.
3. 3 Place the eggs into a mixing bowl set over a pan of hot (not boiling) water. Add the 1/2 cup sugar to the eggs and whisk until the mixture feels warm (not hot) to the touch, about body temperature. Place the bowl onto a mixer and beat on medium speed until the mixture becomes pale yellow in color and falls off the end of the whisk attachment in long ribbons. Add the vanilla. Add about 1/3 of the flour mixture to the beaten egg and fold in. Continue to add the remainder of the flour, folding it in each time.
4. 4 Place about 1 cup of the batter into the bowl containing the melted butter and combine the butter with the batter. Add this back to the main batter and fold it in. Pour the batter into the prepared pan.
5. 5 Immediately bake at 350 degrees F (175 degrees C) for about 25 minutes or until the top is a light brown. Cool in pan on a rack about 10 minutes and then invert onto a rack. It is best to invert it again onto another rack so that it cools with the top up. Let cool completely before cutting or frosting.

By Kevin Ryan

Ingredients

• ✓ white sugar
• sweetened condensed milk
• graham cracker crust
• banana
• heavy cream

Instructions

1. 1 Place unopened can of condensed milk in a large pot; cover with water. Bring to boil; reduce to a simmer. Cover pot with lid and simmer for 3 hours to make the toffee, checking periodically to ensure the can is still immersed and adding more water as needed.
2. 2 Remove can from the pot and allow to cool until safe to handle. Rinse with cold running water for 10 minutes to speed up cooling.
3. 3 Open carefully and stir toffee until smooth. Spread toffee over the bottom of the prepared graham pie crust. Chill for at least 1 hour.
4. 4 Layer sliced bananas on top of the toffee. Beat cream in a large bowl until soft peaks form. Add sugar and continue to beat until fluffy. Spread whipped cream over bananas.

By Tara

Ingredients

• ✓ white sugar
• dark chocolate
• egg white
• vanilla sugar
• cocoa powder

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Grate dark chocolate with a fine grater (such as Microplane®) into a bowl.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add sugar and vanilla sugar gradually, continuing to beat. Sift cocoa powder over grated chocolate; fold mixture with a spatula carefully into the egg whites.
4. 4 Use 2 teaspoons to place little mounds of chocolate mixture 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until cookies are dried on the outside and slightly darkened on the bottom, about 30 minutes, depending on the size of the cookies.
6. 6 Allow to cool on the baking sheets for 1 to 2 minutes, then carefully transfer onto a wire rack to cool completely, about 5 minutes.

By Barbara Sauermann

Ingredients

• ✓ white sugar
• butter
• all-purpose flour
• lemon
• lemon curd

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended.
3. 3 Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb. Put a small spoonful of lemon curd into each indent.
4. 4 Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely.

By inugrl21

Ingredients

• ✓ white sugar
• butter
• egg
• milk
• self-rising flour

Instructions

1. 1 Cream butter and sugar in a medium bowl until smooth. Grandually mix in egg and milk, being careful the batter doesn't curdle. Sift in flour, then fold gently to incorporate. Transfer to a 1-pint microwave-safe bowl.
2. 2 Cover and microwave on full power until pudding appears set when gently jiggled and the top is sticky, about 3 1/2 minutes. Serve hot.

By ButtercupBento

Ingredients

• ✓ white sugar
• ✓ white sugar
• butter
• egg
• baking powder
• all-purpose flour
• milk
• blueberry

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.
2. 2 Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
3. 3 Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
4. 4 Bake in the preheated oven until the crust has browned slightly and the filling is thickened and bubbling, 15 to 25 minutes.

By BlueberryPirakka

Ingredients

• ✓ white sugar
• ✓ white sugar
• all-purpose flour
• butter
• salt
• madeira wine
• egg

Instructions

1. 1 Sift together the flour and salt into a large bowl. Cream in the butter until mixture resembles fine breadcrumbs. Mix in the sugar and Madeira, until mixture becomes stiff. Wrap dough in foil or plastic, and refrigerate for 30 minutes.
2. 2 Preheat oven to 325 degrees F (165 degrees C).
3. 3 On a lightly floured surface, knead dough lightly until smooth. Roll out to approximately 1/8" and prick all over with a fork. Cut dough into 36 fingers measuring 1 x 2 1/2 inches. Place on cookie sheets. In a small bowl, lightly beat the egg. Brush cookie fingers with the egg and sprinkle each with sugar.
4. 4 Bake for about 15 minutes or until light golden in color. Let cool on wire racks. Store in an airtight container.

By Dan Stanley

Ingredients

• ✓ white sugar
• egg
• sour cream
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
2. 2 Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
3. 3 Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
4. 4 Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
5. 5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By J. Storm

Ingredients

• ✓ white sugar
• raspberry
• cornstarch
• water
• lemon juice
• vanilla extract

Instructions

1. 1 Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly.
2. 2 Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes.
3. 3 Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.

By cgalaise

Ingredients

• ✓ white sugar
• half-and-half
• brown sugar
• heavy cream
• vanilla extract
• irish cream liqueur

Instructions

1. 1 Beat together half-and-half and sugars in a large bowl with an electric mixer on medium speed until sugars have dissolved. Stir in heavy cream and vanilla until smooth.
2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
3. 3 About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing ice cream.
4. 4 Transfer ice cream into a freezer-proof container with a tight lid and place in the freezer until ice cream is hardened, at least 4 hours.

By Brandee Dent

Ingredients

• ✓ white sugar
• ✓ white sugar
• ✓ white sugar
• milk
• all-purpose flour
• egg
• vanilla extract
• all-purpose flour
• baking powder
• egg

Instructions

1. 1 To Make the pastry cream Filling: In a sauce pan, combine the milk and 1/3 cup of sugar. Bring to a boil, stirring to dissolve sugar. Remove from heat. In a small bowl, combine 1/3 cup of sugar and 2 tablespoons flour. Beat in the eggs and vanilla.
2. 2 Mix 1/2 cup of hot milk into egg mixture, then pour the egg mixture back into the saucepan with the hot milk. Return to heat and bring to a boil. Continue cooking over medium heat until mixture thickens and becomes smooth. Remove from heat and let cool for 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine and sift the flour and baking powder. Set aside
4. 4 Cream 1 1/8 cup sugar and 3 eggs until light and fluffy. Fold in the sifted flour mixture in three increments, being careful not to overmix.
5. 5 Put half of the dough into the greased pan. Spread the dough so that it covers the bottom of the pan. Place pastry cream to within 3/4 inch of the edge. Add the second half of the cake dough, making sure to enclose all of the filling.
6. 6 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes or until golden brown.

By Erma Germino

Ingredients

• ✓ white sugar
• egg white
• vinegar
• vanilla extract
• vanilla ice cream
• strawberry

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
3. 3 Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
4. 4 To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

By Lene Marie Dotzler

Ingredients

• ✓ white sugar
• egg
• all-purpose flour
• cinnamon
• clove
• black pepper

Instructions

1. 1 In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.

By judy

Ingredients

• ✓ white sugar
• water
• sweetened condensed milk
• evaporated milk
• egg
• cream cheese
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat together sugar and water in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
3. 3 Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
4. 4 Place the baking dish in a deep baking pan. Pour in enough water to reach halfway up the sides of the baking dish.
5. 5 Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
6. 6 Carefully transfer the baking dish to a wire rack to cool to room temperature. Cover the dish with plastic wrap and refrigerate until cold, 3 to 4 hours.

By kimmy73

Ingredients

• ✓ white sugar
• vegetable shortening
• egg
• vanilla extract
• all-purpose flour
• apricot jam

Instructions

1. 1 Combine shortening and 1/2 cup sugar in a bowl; cut with a pastry knife until crumbly. Add egg and vanilla; beat with an electric mixer until well combined. Work in 2 cups flour with your hands; knead until stiff and similar in consistency to pie dough.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper or Silpat® mats.
3. 3 Dust a work surface generously with flour and set dough on top. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut into rounds with a 1 3/4-inch cookie cutter or the rim of a glass. For every 2 cookies you cut, use a smaller cookie cutter to cut a hole or shape out of the second cookie; the cut-out cookies will be placed on top of the whole cookies when filled.
4. 4 Re-roll the dough and continue cutting out cookies until all the dough is used up. You should have an equal number of whole and cut-out cookies. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven for 10 minutes; do not let the cookies brown. Remove from oven and allow to cool on the baking sheet for a few minutes before carefully transferring onto wire racks. The cookies will be crumbly and fragile while still hot so handle carefully. Let cool completely.
6. 6 Place remaining 1/2 cup sugar into a bowl. Spread 1/4 to 1/2 teaspoon apricot jam onto each whole cookie, then place a cut-out cookie on top. Dip the filled cookies in sugar until well coated on both sides.

By Abigail Porter Coyle

Ingredients

• ✓ white sugar
• butter
• rolled oat
• cocoa powder
• vanilla sugar
• coconut flour

Instructions

1. 1 Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
2. 2 Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

By Terese Christensen

Ingredients

• ✓ white sugar
• butter
• egg
• all-purpose flour
• allspice
• turmeric

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter in a large bowl with an electric mixer until creamy; beat in sugar until light and fluffy. Beat in egg yolk.
3. 3 Whisk flour, allspice, and turmeric together in a bowl until well combined; sift into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish.
4. 4 Beat egg white in a small bowl; brush over dough.
5. 5 Bake in the preheated oven until cake feels firm when lightly pressed in center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in the baking dish.

By Jenna Arden

Ingredients

• ✓ white sugar
• sour cream
• yogurt
• vanilla extract
• orange liqueur
• whipping cream
• strawberry

Instructions

1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE