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    You are in: Home / Cookbooks / Pass the sugar, sugar
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    17 recipes in

    Pass the sugar, sugar

    Three couples were sitting at the breakfast table, the first man says to his wife, pass the sugar sugar, the second man says to his wife pass the honey, honey, the third man says pass the bacon, pig! (he was never heard from again) D_E_S_S_E_R_T_S! I have only a few that I can make well, so these will be mostly recipes I've borrowed from my infinitely more talented Zaar friends.

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    This is kind of a cross between a cookie and a candy. My mom used to make these every year during the holidays when I was a kid, although times were different back then, and since this is no-bake, the alcohol doesn't have a chance to cook off. Yeah, don't give these to the kids! Servings are based on two of these per person... Good luck stopping at two!

    Recipe #108244

    1 Reviews |  By Kzim4

    Posted per request. Very easy, and fun for kids! Cooking time is rolling time.

    Recipe #91192

    Wow....Yummy is all I can say to describe these!

    Recipe #21297

    6 Reviews |  By Kim D.

    My family has been making this traditional Italian cookie for years. My family expects these every Christmas, but they are good anytime!

    Recipe #52900

    My mother has been making this recipe for over 20 years. The original recipe comes from the cookbook White Trash Cooking by Matthew Meckler. This has a dense texture and intense almost dark chocolate flavor instead of a creamy pudding type filling.

    Recipe #401748

    A sweet hollow bread you can drizzle with honey or roll in sugar and cinnamon. Serve with your favorite mexican meal. Prep time is also rest time.

    Recipe #26535

    This is a heavenly cake. I got the recipe from Bon Appetit (don't remember the month and year) I love the classic combination of lemon and blueberries. The cake itself is very delicate and moist. The frosting is so good that I have used it in a pinch on (heaven forbid) box cake mixes that I've doctored up with extra lemon zest. Presentation is also very nice when you take the time to add the feathery strands of lemon zest and a few blueberries to the top. (I've estimated the active work time. This isn't a hard cake to make, but you do have to have patience)

    Recipe #106213

    This is an adaptation of my own. The addition of the molasses gives the bread a nice color and adds to the moisture.

    Recipe #105393

    This is the perfect pound cake recipe...plus so easy to prepare and only one bowl to wash! This is a firm cake, so if you are into cutting and shaping cakes, this works well. I have used it for christening and communion cakes, creating crosses, etc and used buttercream frosting. I have also made it in a 9 x 13 cake pan...just adjust time accordingly. The addition of the yogurt really makes a difference in the taste.

    Recipe #26835

    (This was posted on rec.food.recipes 2+ yrs ago)

    Recipe #3609

    If you love chocolate and you you love pudding, well your taste buds will go wild.

    Recipe #26011

    19 Reviews |  By Zurie

    This is more delicious than the sum of its parts! It's a real traditional oldie. RETESTED ON 22 Oct 07: After reading the reviews, I have just made this again. I cut down a little on the sugar in the sauce (it was 5 oz originally), but it should actually be a sweet pudding!! The sauce was quite enough to moisten the entire pudding -- it should not be dripping with sauce, as you can see in the photographs. Do not serve immediately, but let it stand, keeping warm, to give the sauce a chance to soak in properly. Real cold-weather comfort food. It's rich, so a little goes a long way, and this pudding yields up to 6 servings. This winter you must try this!

    Recipe #118545

    One of the best pumpkin bread recipes I've tried. Very moist and also makes terrific muffins.

    Recipe #26144

    From Libby's old newspaper clipping. I have made this but not with the meringue. I just mixed the whole egg together and added some nutmeg and 1 cup sugar. This is a really good recipe.

    Recipe #130237

    66 Reviews |  By Jo

    This is THE BEST cake!! It is so good! At potlucks and get-togethers, it always disappears quickly. I love the light lemon flavor and the moistness of the cake. I got the recipe from my mother. It's always been a family favorite.

    Recipe #31500

    From Feb. 2002 Bon Appetit. I've made this recipe several times and it is so decadent! Definately worth the time it takes. Each time I make it, though it seems to go much quicker. Don't skimp on the ingredients. I once had to toss the whole thing because I used low fat and generic brand ingredients. They have a higher water content that this recipe cannot handle. Make this one day ahead for best flavor.

    Recipe #111596

    This is the traditional version, but I plan on substituting gin for the bourbon for a more uniformly- pale sorbet. From Bon Appetit, 1996.

    Recipe #108915


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