Type what you have

Ingredients

• ✓ granulated sugar
• chicken
• soy sauce
• ginger
• garlic

Instructions

1. 1 Pat chicken halves dry with paper towels. Place chicken cut-side down in a 9x13-inch baking dish.
2. 2 Combine sugar, soy sauce, grated ginger, and garlic in a medium mixing bowl; mix well and pour mixture over chicken. Cover and refrigerate for at least 3 hours.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Roast chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let cool slightly, then cut into smaller pieces to serve.

By William Uncle Bill Anatooskin

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
• vegetable oil
• smoked sausage
• broccoli floret
• red bell pepper
• egg
• cauliflower
• soy sauce
• sesame oil
• black pepper
• cilantro

Instructions

1. 1 Heat 1 tablespoon of oil in a large nonstick skillet over medium-high. Add sausage; cook about 3 minutes, stirring occasionally, until lightly browned. Add broccoli and bell pepper; cook, stirring occasionally, until broccoli is bright green and slightly tender, 5 to 6 minutes. Remove mixture to a plate.
2. 2 Carefully wipe the hot skillet clean, reduce heat to medium, and add 1 tablespoon oil. Add eggs; cook, stirring once or twice, until set, 2 to 3 minutes. Transfer to a cutting board and cut into 1/2-inch pieces.
3. 3 Return the skillet to medium-high heat. Add remaining 1 tablespoon oil. Add cauliflower; cook, undisturbed, until softened and lightly toasted, about 4 minutes. Remove from heat.
4. 4 Stir in soy sauce, sesame oil, sugar, pepper, sausage mixture, and egg. Divide among plates and top with cilantro.

By Hillshire FarmR Brand

Ingredients

• ✓ granulated sugar
• ground beef
• rolled oat
• evaporated milk
• onion
• salt
• black pepper
• worcestershire sauce
• vinegar
• ketchup
• onion
• vegetable oil

Instructions

1. 1 In a medium bowl, mix the ground beef, oats, milk, 2 tablespoons minced onion, salt, and pepper. Let stand for a few minutes until milk is absorbed, and shape into 8 patties.
2. 2 In a small bowl, thoroughly mix the Worcestershire sauce, vinegar, sugar, ketchup, and 1/4 cup chopped onion; set aside.
3. 3 Heat the oil in a medium skillet over medium heat, and fry the patties until brown on both sides. Pour the sauce in with the patties, and reduce heat. Continue cooking about 15 minutes.

By Paula

Ingredients

• ✓ granulated sugar
• mayonnaise
• brown mustard
• bread crumb
• coconut
• nut
• salt
• cayenne pepper
• whitefish fillet

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
2. 2 In a small bowl, blend mayonnaise and brown mustard. In a medium bowl, mix dry bread crumbs, shredded coconut, chopped mixed nuts, sugar, salt, and cayenne pepper.
3. 3 Dip fish in the mayonnaise mixture, then in the bread crumb mixture. Arrange coated fish fillets in the prepared baking dish.
4. 4 Bake 20 minutes in the preheated oven, until fish is easily flaked with a fork.

By Missybic

Ingredients

• ✓ granulated sugar
• baking spray
• confectioners' sugar
• yellow cake mix
• egg
• water
• cranberry
• pecan
• orange marmalade
• whipped cream

Instructions

1. 1 Preheat oven to 350 degrees F. Spray 2 (15x10x1-inch) baking pans with baking spray. Line with parchment paper; spray with additional baking spray. Set aside. Sprinkle 2 clean kitchen towels with 1/4 cup each confectioners' sugar; set aside.
2. 2 Beat cake mix, eggs and water in large bowl with electric mixer on low speed 30 seconds or until well blended. Beat on medium speed 2 minutes. Pour evenly into prepared pans.
3. 3 Bake 12 to 15 minutes or until wooden pick inserted in centers comes out clean. Run knife or small spatula around rims of pans to loosen cakes. Immediately invert each cake onto a prepared towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up each cake and towel to form 2 separate rolls. Cool completely on wire racks.
4. 4 Meanwhile, combine cranberries and granulated sugar in medium saucepan; cook over medium heat 10 minutes or until juice of cranberries is released and sugar is dissolved, stirring occasionally. Stir in pecans. Cool completely.
5. 5 Unroll cakes. Spread 1/2 cup marmalade evenly over each cake to within 1 inch of edges; top evenly with cranberry mixture. Re-roll cakes, using towels as guide. Trim ends of each cake. Cut each cake into 10 slices. Top each slice with a serving of Reddi-wip. Serve immediately.

By Reddi-wip

Ingredients

• ✓ granulated sugar
• all-purpose baking mix
• vanilla extract
• cinnamon sugar
• water
• vanilla extract
• strawberry
• banana
• peach
• blueberry
• whipped cream

Instructions

1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
2. 2 Bake according to package directions.
3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Ingredients

• ✓ granulated sugar
• water
• asparagus
• vegetable oil
• shrimp
• ginger root
• soy sauce
• sherry
• salt

Instructions

1. 1 In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
2. 2 Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

By Amy

Ingredients

• ✓ granulated sugar
• corn kernel
• heavy cream
• salt
• black pepper
• butter
• milk
• all-purpose flour
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine corn, heavy cream, sugar, butter, salt, and black pepper in a skillet over medium heat. Cook, stirring occasionally, until butter melts, 3 to 5 minutes.
3. 3 Meanwhile, whisk milk and flour together in a small bowl until smooth.
4. 4 Whisk in milk mixture; cook, stirring constantly, until thickened and corn is heated through, about 4 minutes.
5. 5 Remove from heat and stir in Parmesan cheese until melted. Serve hot.

By DIANA YOCKEY

Ingredients

• ✓ granulated sugar
• rice vinegar
• sesame oil
• cucumber
• red onion
• red chile pepper
• peanut
• sea salt
• bean sprout
• lime
• aluminum foil
• parchment paper

Instructions

1. 1 Combine rice vinegar, sugar, and sesame oil in a small saucepan and bring to a boil over medium heat. Reduce heat to simmer for 2 minutes to allow the sugar to dissolve. Leave mixture to cool to room temperature.
2. 2 Add cucumber, onion and chili pepper to a mixing bowl and pour over the cooled vinegar solution. Stir to mix everything together. Tightly cover bowl with Reynolds Wrap® Aluminum Foil and place in fridge for 30 minutes.
3. 3 Preheat oven to 350 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place peanuts on baking sheet and season with a generous pinch of salt. Roast for 30 minutes, rotating the pan halfway through.
4. 4 Remove the cucumber mixture from fridge and transfer to serving dish. Top with bean sprouts and roasted peanuts. Serve with lime wedges.

By Reynolds KitchensR

Ingredients

• ✓ granulated sugar
• ground beef
• onion
• salt
• pepper
• all-purpose flour
• tomato
• tomato juice
• water
• nutmeg

Instructions

1. 1 In a large skillet over medium heat, cook the ground beef and onions until beef is evenly browned; do not drain. Season with salt and pepper to taste. Stir in flour 1 tablespoon at a time, until beef juices have been absorbed.
2. 2 Stir in tomatoes, tomato juice, and water. Simmer on low heat to thicken.
3. 3 Stir in nutmeg and sugar; simmer until flavors are blended well.

By STILLATIT

Ingredients

• ✓ granulated sugar
• bacon
• apple
• red onion
• thyme
• white balsamic vinegar
• salt
• black pepper
• olive oil
• gruyere cheese
• arugula

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.
3. 3 Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.
4. 4 Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.
5. 5 Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.

By lutzflcat

Ingredients

• ✓ granulated sugar
• onion
• tomato
• lemon juice
• olive oil
• oyster
• tomato
• green onion
• ketchup
• soy sauce
• parsley
• garlic salt
• salt

Instructions

1. 1 Add sliced onions to a saucepan over medium heat and add just enough water to cover. Bring to a simmer and cook just enough to soften. Remove from heat and drain. Rinse with cold water and drain.
2. 2 Score tomato with an X, skin deep, on the top and bottom. Place in the same saucepan used for the onions and add enough water to cover. Bring to a simmer and cook until soft and the skin starts to peel, about 5 minutes. Remove tomato and rinse under cold water until cool enough to hold in your hand. Using your fingers or the blade of a knife, gently peel off the skin. Place peeled tomato in a blender and purée.
3. 3 Combine onions, lemon juice, and olive oil in a large glass dish or bowl. Stir in oysters, puréed tomato, diced tomato, green onions, ketchup, and soy sauce. Season with parsley, garlic salt, sugar, and salt to taste.
4. 4 Marinate in the refrigerator for at least 30 minutes if using canned oysters. Increase marinating time to at least 2 hours in the refrigerator if using raw shrimp, scallops, or fish, until they are opaque in the middle.

By Roberta

Ingredients

• ✓ granulated sugar
• white vinegar
• lime juice
• fish sauce
• garlic
• red pepper flake
• buttery spread
• fish sauce
• soy sauce
• brown sugar
• garlic
• pepper
• pork tenderloin
• cilantro

Instructions

1. 1 For the sauce: Whisk granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
2. 2 For the pork: Combine buttery spread, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine marinade and pork in a large resealable plastic bag. Seal the bag tightly, toss to coat pork, and marinate in the refrigerator for up to 1 hour.
3. 3 Weave 2 pieces of pork onto each skewer.
4. 4 For a charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
5. 5 For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. Oil the cooking grate and adjust the burners as needed to maintain high heat.
6. 6 Place the skewers on the preheated grill; cook until pork is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
7. 7 Transfer the skewers to a platter and let rest for 5 minutes. Remove pork from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

By Melt Organic Buttery Spread

Ingredients

• ✓ granulated sugar
• apple
• pear
• brown sugar
• vanilla extract
• cornstarch
• cinnamon
• nutmeg
• clove
• salt
• egg
• water
• pie crust
• dark chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl.
3. 3 Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet.
4. 4 Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar.
5. 5 Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes.
6. 6 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.

By Chef V

Ingredients

• ✓ granulated sugar
• ground beef
• white rice
• water
• onion
• salt
• celery salt
• garlic powder
• black pepper
• canola oil
• tomato sauce
• chicken stock
• worcestershire sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Mix ground beef, rice, water, onion, salt, celery salt, garlic powder, and black pepper thoroughly in a bowl until well combined. Roll mixture into 12 meatballs.
3. 3 Heat oil in a large skillet over medium-high heat. Place meatballs into the hot skillet; cook, turning once halfway through cooking, until well browned, about 8 minutes. Drain and discard excess grease.
4. 4 Pour tomato sauce, chicken stock, Worcestershire sauce, and sugar into the skillet; reduce heat to medium-low. Cover and simmer until meatballs are no longer pink in the center and rice is tender, about 45 minutes. Stir in more stock if sauce becomes too dry.
5. 5 Enjoy!

By Melinda S

Ingredients

• ✓ granulated sugar
• ground beef
• onion
• salt
• black pepper
• dill weed
• active dry yeast
• water
• milk
• egg
• vegetable oil
• salt
• all-purpose flour
• oil

Instructions

1. 1 To make the filling: Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain. Stir in onion; cook and stir until onion has softened. Season with salt, pepper, and dill weed to taste. Allow to cool before using.
2. 2 Meanwhile, to make the dough: Dissolve yeast in warm water and place in a warm location until frothy, about 10 to 15 minutes. Warm milk in a medium saucepan over low heat; gently whisk in eggs, oil, sugar, and salt. Remove from heat.
3. 3 Place 1/2 of the flour in a large mixing bowl and gradually stir in the milk mixture. Add yeast solution alternately with remaining flour, stirring after each addition; mix well. Knead until the dough forms a ball and does not stick to the bowl. (Note: Start with the 4 cups of flour. You may need to add more, a little at a time, as you knead the dough). Cover the bowl with a clean cloth. Set in a warm location and allow to rise until doubled in volume, about 30 to 60 minutes.
4. 4 Remove dough from bowl and place on a lightly floured surface. Pinch off pieces approximately the size of golf balls. Roll the pieces into disks about 3 1/2 to 4 inches in diameter.
5. 5 Fill the center of each disk with a heaping tablespoon of cooled beef mixture. Fold disks over the mixture and firmly pinch the edges to seal. Arrange on a flat surface and allow to sit for approximately 10 minutes.
6. 6 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Lower piroshki carefully into the hot oil in batches. Fry until golden brown on one side, about 3 to 4 minutes; gently turn and fry the other side. Transfer to a paper towel-lined plate to drain. Repeat with remaining piroshki.

By TAYLORSMOMMY

Ingredients

• ✓ granulated sugar
• red bell pepper
• onion
• garlic
• vegetable oil
• ginger root
• water
• chile paste
• honey
• rice wine
• rice vinegar
• soy sauce
• oil
• flank steak
• black pepper
• salt
• cornstarch

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Meanwhile, in a mixing bowl, combine cornstarch, salt and pepper together. Mix thoroughly. Toss the steak slices in the cornstarch mixture and coat well.
3. 3 Deep fry the coated steak slices until golden brown. Check to make sure they are cooked through. Remove from oil, and set aside.
4. 4 In another mixing bowl, combine the soy sauce, rice vinegar, rice wine and honey. Add sugar, chili paste, water, and ginger. Mix well and set aside.
5. 5 Heat a wok or deep frying pan over medium high heat. Add 1 tablespoon of oil, and quickly saute the onion, garlic and red pepper for 30 seconds. Add the sauce mixture, and cook another 30 seconds. Finally, add the strips of fried steak and toss to heat through and coat with sauce.

By Brent

Ingredients

• ✓ granulated sugar
• onion
• carrot
• green bell pepper
• pineapple
• water
• white vinegar
• soy sauce
• cornstarch
• pineapple juice
• vegetable oil
• black pepper
• onion
• salt
• cornstarch
• egg
• ground beef

Instructions

1. 1 In a mixing bowl, combine the ground beef, egg, cornstarch, salt, diced onion and pepper. Form into 1-inch meatballs; you'll get about 20 total.
2. 2 In a large skillet over medium heat, brown the meatballs; drain fat and set aside.
3. 3 Heat the oil in a large saucepan over low heat. Pour in the pineapple juice and simmer for a few minutes.
4. 4 In a small bowl, combine the 3 tablespoons of cornstarch, soy sauce, vinegar and water. Stir until smooth and pour into the pineapple juice. Add the sugar and simmer until thickened, stirring constantly.
5. 5 Place the meatballs, pineapple pieces, green pepper, carrot and onion into the sauce mixture. Heat thoroughly.

By QUIKSMYLE

Ingredients

• ✓ granulated sugar
• peanut
• parsley leaves
• coriander leaves
• green onion
• bean sprout
• fish sauce
• lime juice
• tomato ketchup
• chicken broth
• vegetable broth
• gingerroot
• garlic
• shrimp
• red pepper
• hot pepper sauce
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz

Ingredients

• ✓ granulated sugar
• green bell pepper
• carrot
• seasoning salt
• ginger
• cornstarch
• soy sauce
• white vinegar
• water
• brown sugar
• water
• pineapple
• black pepper
• ginger
• seasoning salt
• worcestershire sauce
• egg
• onion
• bread crumb
• ground beef

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet.
2. 2 Make the meatballs: Mix ground beef, bread crumbs, onion, eggs, Worcestershire sauce, sugar, salt, ginger, and pepper together in a large bowl until thoroughly combined. Shape into 1-inch meatballs and place in a single layer onto the prepared baking sheet.
3. 3 Bake in the preheated oven for 10 to 15 minutes. Remove from the oven; meatballs will not be fully cooked.
4. 4 Make the sauce: Pour pineapple juice into a 1-cup measure. Add 1/4 cup water, or enough to make 1 cup liquid. Set pineapple chunks aside.
5. 5 Pour pineapple juice mixture into a large pot over medium heat. Stir in brown sugar, 1/3 cup water, vinegar, and soy sauce, then stir in cornstarch, ginger, and seasoning salt. Cover and cook until thickened, 3 to 5 minutes.
6. 6 Add pineapple chunks, bell pepper, and carrot; gently stir to coat meatballs with sauce. Simmer, uncovered, until meatballs are cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

By LANAN

Ingredients

• ✓ granulated sugar
• egg yolk
• heavy cream
• vanilla extract
• all-purpose flour
• salt
• butter

Instructions

1. 1 Whisk together egg yolks, cream, and vanilla in a small bowl until thoroughly combined; set aside. Process flour, sugar, and salt in a food processor until combined, about 3 seconds.
2. 2 Add butter and pulse until a coarse meal forms, about 12 pulses. Add egg mixture and pulse until mixture starts to clump together, 10 to 12 pulses. Dough will be crumbly but should hold together when squeezed.
3. 3 Transfer dough to a clean work surface, and press into a single mass. Divide dough evenly into 2 portions. Pat each half into a 1-inch-thick disk. Tightly wrap each dough disk in plastic wrap. Chill dough until firm, at least 2 hours or up to 24 hours.
4. 4 Place 1 dough disk on a lightly floured work surface. Let dough sit at room temperature 10 minutes to soften. Lightly grease removable bottom only of a 9 1/2-inch tart pan with butter. Roll dough to a 13-inch circle, dusting dough with flour as needed to prevent sticking. Brush off excess flour from dough.
5. 5 Carefully roll dough around rolling pin, then unroll over the prepared pan. Press dough into the bottom and up the sides of the pan, trimming any excess dough.
6. 6 Alternatively, press dough into pan without rolling. Patch any cracks with excess dough.
7. 7 Prick crust all over with a fork. Chill, loosely covered with plastic wrap, 1 hour.
8. 8 While tart shell chills, preheat oven to 350 degrees F (175 degrees C).
9. 9 Line crust with parchment and fill with pie weights or dried beans. Bake in the preheated oven until crust is golden around the edges, 15 to 20 minutes.
10. 10 Remove weights and parchment. Return to the oven and continue to bake until the bottom of crust is golden brown and looks dry, 10 to 15 minutes.
11. 11 Transfer tart shell to a wire rack and let cool completely, about 40 minutes.

By Elizabeth Mervosh

Ingredients

• ✓ granulated sugar
• butter
• egg
• vanilla extract
• salt
• white sugar
• all-purpose flour
• lemon zest

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter and flour 12 (3-inch) madeleine molds; set aside.
2. 2 Melt butter and let cool to room temperature.
3. 3 Beat eggs, vanilla, and salt in a small mixing bowl at high speed until light. Gradually add sugar and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
4. 4 Sift flour into the egg mixture, a third at a time, gently folding after each addition.
5. 5 Add lemon zest and pour melted butter around the edge of the batter. Quickly but gently fold butter into the batter.
6. 6 Spoon batter into molds; it will mound slightly above tops.
7. 7 Bake until cakes are golden and the tops spring back when gently pressed with your fingertip, 14 to 17 minutes.
8. 8 Use the tip of the knife to loosen madeleines from the pan; invert onto a rack. Immediately sprinkle warm cookies with granulated sugar.
9. 9 Enjoy!

By Judy Farris

Ingredients

• ✓ granulated sugar
• espresso

Instructions

1. 1 Whisk sugar and hot espresso together in a small bowl; continue whisking, continuously, until a cream forms with a pale, caramel color, 5 to 6 minutes.

By Buckwheat Queen

Ingredients

• ✓ granulated sugar
• pumpkin pie spice
• sparkling wine
• apple cider

Instructions

1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

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
• walnut
• brandy
• vanilla extract
• cinnamon
• orange juice

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 In a bowl, toss 1 cup of sugar with remaining ingredients and mix well.
3. 3 Pour mixture on to a cookie sheet, spread evenly, and bake for 20 minutes.
4. 4 Remove from oven and sprinkle remaining 1 cup of sugar over the top and mix. Allow walnuts to cool before serving.

By California Walnuts

Ingredients

• ✓ granulated sugar
• milk
• vanilla extract
• instant coffee
• ice

Instructions

1. 1 In a blender or food processor, combine milk, vanilla, sugar, coffee powder and crushed ice. Blend until smooth. Pour into glasses and serve.

By EUC