Type what you have

Ingredients

• ✓ granulated sugar
• milk
• egg
• butter
• all-purpose flour
• sugar
• icing sugar
• salt
• instant yeast
• guava paste
• egg

Instructions

1. 1 Heat milk in the microwave or on the stovetop to 110 degrees F (43 degrees C).
2. 2 Place warm milk, egg, butter, flour, white sugar, icing sugar, salt, and yeast in a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Divide the dough into 4 or 5 equal parts depending on the size of the roscones you want to make. Take one piece of dough and roll it into a roll about 1/2 inch wide. Repeat with remaining dough. Flatten the rolls and fill evenly with guava paste.
4. 4 Roll the dough once again so the filling is in the middle and not seen from the outside. Take both ends and paste them together, forming a circle with a hole in the middle (like a doughnut). Place in an oiled baking pan, leaving room to grow. With a sharp, non-serrated knife, make some slits on the top just deep enough that you can see a bit of the filling.
5. 5 Once all your roscones are done, cover and let rest until doubled in size, about 1 hour.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Brush beaten eggs over each roscone and sprinkle coarse sugar on top.
8. 8 Bake in the preheated oven until golden, 12 to 15 minutes. Let cool on a wire rack before serving.

By Cesar Centeno

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
• 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

Ingredients

• ✓ granulated sugar
• egg yolk
• milk
• rum
• heavy cream
• vanilla extract

Instructions

1. 1 Beat egg yolks in a large mixing bowl. Gradually add sugar. Beat until mixture thickens. Stir in milk and rum. Pour into a large punch bowl and chill for 3 to 4 hours.
2. 2 Fold in lightly whipped heavy cream with vanilla before serving.

By MGM Grand

Ingredients

• ✓ granulated sugar
• water
• orange juice
• lemon juice
• pineapple
• orange zest

Instructions

1. 1 In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. 2 In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
3. 3 Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

By JENINE7

Ingredients

• ✓ granulated sugar
• cranberry
• pineapple
• granny smith apple
• mandarin orange

Instructions

1. 1 In a food processor, combine cranberries, pineapple, apples and oranges. Blend into small chunks, add sugar if needed. Chill and serve.

By Wendy Glasser

Ingredients

• ✓ granulated sugar
• navel orange
• lemon
• water

Instructions

1. 1 Slice off and discard tops and bottoms from oranges and lemon. Peel off and discard skin and pith of 3 of the oranges. Quarter all oranges and lemon lengthwise, then thinly slice into 1/8-inch slices, discarding seeds while slicing. Place all citrus slices in a large bowl and cover with water. Cover and refrigerate for at least 8 hours and up to 24 hours.
2. 2 Pour orange and lemon slices along with water into a large stainless steel saucepan or Dutch oven. Bring to a boil over high heat. Once boiling, reduce heat to medium and simmer, uncovered, stirring occasionally, until orange rinds have softened and can be cut with a spoon with slight resistance, about 45 minutes, skimming any foam that rises to top during process.
3. 3 Inspect four (½-pint) canning jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until orange marmalade is ready. Wash new, unused lids and rings in warm soapy water. Place a small plate in the freezer.
4. 4 Add sugar to orange mixture and bring to a boil over high heat. Cook, stirring occasionally, until liquid has slightly reduced, bubbles are slightly larger in center, and a thermometer reads 220 degrees F (104 degrees C) about 40 to 45 minutes. Mixture will stay between 212 degrees F (100 degrees C) and 216 degrees F (102 degrees C) for the majority of this time and will rise to 220 degrees F (104 degrees C) when enough liquid has evaporated.
5. 5 To test if marmalade consistency is correct, remove plate from freezer and spoon a small amount of marmalade onto plate. Return plate to freezer for 1 minute. Remove plate from freezer; pull a finger through marmalade and across plate. It should leave a clean trail. If marmalade is runny and does not leave a clean trail, return mixture in pot to a boil over medium-high, and return plate to freezer. Boil marmalade, stirring often, for 3 minutes. Remove from heat, and retest thickness using plate again; repeat if necessary until it reaches desired thickness.
6. 6 Carefully pour marmalade evenly into the prepared canning jars. Let cool to room temperature, uncovered, about 3 hours. Seal jars. Chill until marmalade sets, at least 2 hours. Store in refrigerator for up to 2 weeks. Recipe developed by Marianne Williams

By Ita Mac Airt

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
• apple
• pineapple chunk
• raisin
• pecan
• sour cream

Instructions

1. 1 Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.

By Carmen Cuevas

Ingredients

• ✓ granulated sugar
• creme de cacao
• vodka
• vanilla vodka
• ice
• orange

Instructions

1. 1 Combine creme de cacao, vodka, and vanilla-flavored vodka in a cocktail shaker. Secure lid on shaker and shake vigorously.
2. 2 Spread sugar onto a flat plate wider than your martini glasses. Run the orange wedge along the lip of each martini glass to assure it's moistened all the way around; dip martini glasses in sugar to coat.
3. 3 Divide remaining ice between the martini glasses. Strain the cocktail into the glasses.

By mayita

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
• tequila
• limeade concentrate
• triple sec liqueur
• ice
• banana

Instructions

1. 1 Sugar the rims of 4 large margarita glasses. To do so, pour sugar onto a small plate, moisten the rims of the glasses on a damp towel and press them into the sugar.
2. 2 In a blender, combine tequila, limeade, triple sec and ice. Blend until smooth. Add bananas and blend again until smooth. Pour into glasses and serve.

By Todd S

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
• all-purpose flour
• baking soda
• salt
• margarine
• brown sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside.
2. 2 Beat Becel® Original margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Add your choice of mix in's (i.e. chocolate chip, dried fruit, seeds, toffee bits, etc.). Drop by tablespoonfuls on ungreased baking sheets, 2-inches (5 cm) apart.
3. 3 Bake 7 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely.

By Becel

Ingredients

• ✓ granulated sugar
• butter
• egg
• baking soda
• vanilla extract
• cream of tartar
• milk
• all-purpose flour
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Beat butter and sugar with an electric mixer in a large bowl until fluffy. Add 1 egg, allowing it to blend into the butter mixture before adding the next with the vanilla extract.
3. 3 Dissolve cream of tartar in milk; beat into the butter mixture. Add 4 cups flour and pinch of salt; beat until doughy.
4. 4 Spread 1 cup flour onto a flat work surface. Roll the dough out on the prepared surface; cut out in desired shapes until all dough is used.
5. 5 Bake on non-stick baking sheets in preheated oven until cookies are set in the middle, about 12 minutes.

By LITTLEBAKERSIRI

Ingredients

• ✓ granulated sugar
• milk
• bakers' ammonia
• lard
• salt
• egg
• lemon oil
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
2. 2 In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
3. 3 Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.

By Darla

Ingredients

• ✓ granulated sugar
• cucumber
• tomato
• onion
• apple cider vinegar
• herring
• wine sauce

Instructions

1. 1 Combine cucumbers, tomatoes, and onion in a large glass mixing bowl.
2. 2 Stir vinegar and sugar together in a small saucepan over medium-low and bring to a boil; cook and stir until the sugar dissolves. Pour over the vegetable mixture. Marinate mixture in the refrigerator for 30 minutes.
3. 3 Stir the reserved liquid from the herring into the vegetable mixture. Fold herring into the vegetable mixture. Refrigerate 1 hour more before serving.

By Thor

Ingredients

• ✓ granulated sugar
• cream cheese
• butter
• flour
• apple
• cinnamon
• powdered sugar
• water

Instructions

1. 1 Heat oven to 400 degrees F.
2. 2 Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add 3 cups flour, mixing on low speed after each addition just until blended. Shape into 2 balls. Place 1 ball on large lightly floured sheet of waxed paper; flatten slightly. Cover with second floured sheet of waxed paper. Roll out dough to 15-1/2x10-1/2-inch rectangle. Discard top sheet of waxed paper.
3. 3 Spray 15x10x1-inch pan with cooking spray; invert over rolled-out dough. Flip dough and pan together. (Pan will be on bottom.) Remove second waxed paper sheet; gently press dough onto bottom and up side of pan. Toss apples with remaining flour, granulated sugar and cinnamon; spread onto bottom of crust.
4. 4 Repeat rolling out of remaining dough ball to make second rectangle. Remove top sheet of waxed paper; carefully flip dough over apples. Discard waxed paper. Tuck edges of dough down sides of pan to enclose apples. Make several slits in top crust to vent.
5. 5 Bake 35 to 40 min. or until golden brown.
6. 6 Cool dessert 15 min. Meanwhile, mix powdered sugar and water. Drizzle glaze over dessert. Cool 30 min. before cutting into bars.

By Philadelphia

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
• sugar
• applesauce
• pineapple gelatin mix
• gelatin
• lime juice
• coconut extract

Instructions

1. 1 Spray an 8x8-inch baking dish with non-fat cooking spray. Place dish in refrigerator.
2. 2 Combine granulated sugar, applesauce, pineapple-flavored gelatin, unflavored gelatin, lime juice, and coconut extract in saucepan.
3. 3 Bring to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove saucepan from heat, and cool at room temperature for about 10 minutes. (Do not pour boiling hot liquid into a chilled glass dish.)
4. 4 Remove baking dish from refrigerator, and pour warm mixture into the cooled baking dish. Refrigerate until firm, 1 to 2 hours.
5. 5 When firm, remove from refrigerator, lift one side with a spatula, and turn out onto a cutting board or parchment paper sprinkled with granulated sugar.
6. 6 Using a sharp knife, cut gelatin into squares or use a small cookie cutter for decorative shapes. Coat the jellies on all sides with sugar. Place on a rack, and allow to dry overnight.
7. 7 Store in an airtight container.

By Mott's

Ingredients

• ✓ granulated sugar
• applesauce
• peach
• pear
• blueberry
• pancake mix
• biscuit mix

Instructions

1. 1 Preheat the oven to 375 degrees F. In a deep 9-inch square baking pan, add the peaches, pears, blueberries and 2 cups applesauce.
2. 2 In a separate bowl, mix 2 cups pancake/biscuit mix with 1 cup applesauce. Spread the mixture over the fruit. Sprinkle with sugar.
3. 3 Bake 35-45 minutes or until the top is brown and sides are bubbling.

By Mott's

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
• 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
• foil baking cup
• vanilla wafer
• cherry flavored morsel
• cream cheese
• all-purpose flour
• egg
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F. Place thirty six 2-inch foil bake cups on baking sheet(s) with sides. Place one vanilla wafer, flat-side down, on bottom of each cup. Place 4 DelightFulls morsels on top of each wafer. Set aside remaining DelightFulls morsels.
2. 2 Beat cream cheese, sugar and flour in large mixer bowl until creamy. Add eggs and almond extract; beat well. Spoon or scoop heaping tablespoon of cream cheese mixture into each bake cup.
3. 3 Bake for 13 to 15 minutes or until just set and not browned. Remove from oven to wire rack. Let cool 10 minutes. Top each cheesecake with 3 to 4 of remaining DelightFulls morsels. Morsels will soften but will retain shape. Cool completely. Cover and refrigerate. To serve, leave in foil cups or peel away foil and place in paper liners.

By Nestle Toll House