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This is a fresh summer-time salad that is inexpensive and easy to make. This salad can be made up the day before and is always a crowd pleaser.
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We like our snack cakes SUPERSIZED!
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A spoonful of sugar gives these classic deviled eggs a surprisingly delicious sweetness.
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Only brown sugar sweetens these classic chocolate chip cookies made with melted butter.
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Whipped cream flavored with rum, vanilla extract, and nutmeg makes a great addition to all kinds of desserts, drinks, or just about anywhere you want a dollop of flavor.
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Slow-baking this apple butter in the oven gives it a slightly caramelized quality.
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Carrot cupcakes spiced with cinnamon, allspice, and ginger are topped with a rich cream cheese frosting for a treat that anyone can enjoy.
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Silky buckwheat soba noodles are tossed in spicy orange-sesame dressing with a sprinkle of scallions and sesame seeds.
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Rhubarb layered between a buttery oat crust and oat crumble topping in this recipe for rhubarb crisp is a great way to use extra rhubarb in the spring.
cooking.nytimes.com
Butterscotch sauce takes its character from brown sugar The sauce contains cream and, yes, butter, and both strike round, rich, pleasingly burnished notes Butterscotch will embrace a foundation ice cream flavor -- classics like chocolate, vanilla and coffee -- with abandon.
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An oaty brown sugar crust topped with spiced pumpkin, baked and cut into bars.
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Chunks of fresh, peeled pumpkin are lightly breaded and then fried in butter until golden brown.
Ingredients: sugar pumpkin, flour, butter