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    You are in: Home / Cookbooks / Sugar Bad
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    45 recipes in

    Sugar Bad

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    A terrific, easy recipe for a wonderful healthy dessert!

    Recipe #39720

    3 Reviews |  By troyh

    Rock Candy

    Recipe #303

    Recipe #82721

    From chef Michael Smith (via www.foodtv.ca), a very basic truffle recipe that can be customized in a zillion ways. I find truffles are really quite simple to make, but pretty time consuming. Most definitely worth it for special occasions! Plain truffles are delicious, but try adding peppermint or liqueur flavourings (such as Kahlua or Grand Mamier) to yours. Then, coat them in chocolate and decorate them with your favourite topping. The combinations and variations are endless, and entirely up to you! Cook time does NOT include time to chill. Truffles can be stored in a covered container in the fridge for a couple of weeks. I've had no problems freezing them, either!

    Recipe #381153

    I like this recipe cause it's all there - very simple instructions, and lots of interesting variations once you master the basic recipe. Truffles are wonderful confections to make at home - not difficult at all. From Food and Wine magazine. Rolling time not included.

    Recipe #108050

    Saw this on the Barefoot Contessa Inactive Prep Time: 1 hour 30 minutes Yield: 60 truffles

    Recipe #75317

    6 Reviews |  By hoda

    This recipe is easy to make and popular in Iraq since one of the things that Iraq is famous for is dates. We have lots of varieties and kinds of dates from chewy to very hard. It is better to use this recipe with hard type of dates (called kasab) not soft, but you could use soft dates if you didn't find hard dates. Sometimes Ii use already-crushed dates from the market and it goes well too. There are lots of varieties for the coating of the truffles, use as many coatings as you like according to your personal taste.

    Recipe #279165

    View the full post and recipe at http://www.elanaspantry.com/desserts/sesame-truffles/

    Recipe #338297

    Incredibly yummy vegan truffles.

    Recipe #33995

    I cut this recipe out of the December 1973 (the month my DS was born) issue of McCall's magazine. If you're a chocolate lover and love to impress people with your artistry, this is the recipe for you! A lot of directions but don't be intimidated, it's actually quite easy. And my kids LOVE it! (Cooking time does not include chilling times.) EDITED TO ADD: After seeing all these lovely photos, I feel like my more simple version looks "under dressed"... I sprinkle powdered sugar over the un-iced "log" and serve whipped cream on the side of each slice.

    Recipe #114726

    I guess the name says it all. This recipe makes several dozen, depending on the size you make them. Hope you enjoy as much as we do.

    Recipe #406857

    I saw this recipe on a television show and it is a "good thing!"

    Recipe #15589

    Awwami is a traditional sweet made in many parts of the middle east. It is absolutely DELICIOUS!!

    Recipe #322376

    Made this dessert kugel for the first time last Passover. Found the recipe on the net and it was very well received. I used cooking pears and even though they take longer time to cook I like that better since they do not mush up too much. You can easily make half the recipe, I did, and then used a round baking tin.

    Recipe #420679

    This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used.

    Recipe #120390

    A honey-lemon syrup is poured over this nutty pie after baking, creating a new twist on baklava. Recipe created by Maria E. Irvine a Pillsbury Bake-Off 41 Contestant.

    Recipe #136853

    Traditionally Greek. Always good. Once baked, the baklava has to stand for 3 hours to overnight to absorb the syrup into its layers. Whereas it is most common to find baklava made entirely with walnuts here in Greece, I prefer a combination with almonds. Sometimes I'll make the baklava using pistachios, or sometimes a 1/2-1/2 mixture of pistachios and almonds. They're all great variations on a delicious theme.

    Recipe #59863

    13 Reviews |  By Ducky

    This blueberry tart is so simple to make yet packs a great taste. Everyone always loves this and it is a great way to use blueberries. This recipe comes from the "I Can't Believe It's Kosher" cookbook. Note: Tart may also be made in a 10-inch pie plate or a 10-inch quiche dish. A little extra care is needed to get the first piece out of a quiche dish.

    Recipe #95704

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