What food shood i make with sugar?

Question

i am bored out of my mind and school starts next week and i want to make something with sugar help

Answer 1

Cookies :)

Answer 2

Make one of these following cookies:

Snickerdoodles

Ingredients

1/2 cup butter, softened

1 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions

In a medium mixing bowl beat butter with an electric mixer at medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.

In a small mixing bowl combine the 2 tablespoons sugar and the cinnamon. Shape dough into 1-inch balls. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool. Makes about 36 cookies.

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CORELLIAN COCONUT OATMEAL COOKIES DIPPED IN CHOCOLATE

1 cup Flour

1 tsp Baking Powder

½ tsp Baking Soda

1 tsp Salt

¾ cup Butter, softened

1 2/3 cup Sugar

2 Eggs – large or bigger (I prefer to use Jumbo)

1 ½ tsp Pure Vanilla Extract

2 ½ cup Quick Oats

1 cup Flaked Coconut

16 oz Milk Chocolate - Melted (I prefer Droste a Milk Chocolate candy bar from Holland) - Optional

Preheat oven to 375 F.

Stir together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture, vanilla and oats. Add coconut. Bake for 10-15 minutes, or until lightly browned at the edges. Cool on a wire rack. One cool dip half of each cookie in the melted chocolate and let harden. Makes about 60 cookies. Cookies will spread when baking.

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Original Nestlé Toll House Chocolate Chunk Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter or margarine

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Chunks

1 cup chopped nuts

Directions:

Preheat oven to 375º F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chunks and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION:

Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

WA

Answer 3

POWDERED SUGAR COOKIES

1/2 lb. butter, softened

1 c. confectioners' sugar

1 egg

1 tsp. vanilla or other flavoring

2 c. flour

1/2 tsp. baking soda

Preheat oven to 350°F. Cream butter until light and fluffy, stirring in sugar gradually. Add egg and vanilla or other flavoring.

Combine flour and baking soda until well mixed. Stir into creamed mixture.

Shape into 1 inch balls and arrange 2 inches apart on a lightly greased cookie sheet. Press each ball down with the tines of a fork.

Bake for about 6 minutes. Cool on wire racks.

Makes about 5 dozen.

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SUGARED 'N SPICED NUTS

3 cups pecans

1 cup sugar

1/3 cup water

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon salt

1 1/2 teaspoon vanilla

Heat oven to 275°F. Grease cookie sheet.

Spread nuts on cookie sheet and bake ten minutes. In a medium saucepan, combine sugar, water, cinnamon, cloves and salt. Bring to a boil, cook for 2 minutes.

Remove from heat, stir in vanilla and nuts. Using a slotted spoon, remove nuts to foil or waxed paper.

Separate with fork. Let dry.

Store in airtight container in a cool dry place.

Yield 4 1/2 cups

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BLUE RIBBON FROSTED SUGAR COOKIES

2 c. granulated sugar

1/2 c. white Crisco

1/2 c. real butter

3 lg. eggs

2 tsp. pure vanilla

1 c. sour cream

1 tsp. soda

1 tsp. baking powder

4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)

Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned.

BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled.

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BROWN SUGAR CREAM PIE

2 1/2 c. brown sugar, packed

3/4 c. flour

1 c. whipping cream

1 egg, slightly beaten

1 tbsp. butter

1 (9 inch) pie shell, unbaked

Mix sugar and flour in 2 quart saucepan. Mix 1 cup cream and the egg in a small bowl; stir into sugar mixture. Heat over medium heat, stirring constantly, until sugar is dissolved, 3 to 5 minutes. Bake pie crust at 350 degrees about 10 minutes. Increase temperature to 400 degrees (take crust out of oven before increasing temperature). Pour filling into crust and top with pastry cut out, brush with melted butter, return to oven and bake about 15 minutes.

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BROWN SUGAR DROP COOKIES

1 c. shortening

2 eggs

1 1/2 tsp. baking soda

2 c. brown sugar

1/2 c. warm water

1 tsp. salt (optional)

4 c. flour

1 tsp. vanilla

Mix together. Drop cookie dough onto ungreased sheet and make imprint with thumb, spoon on date filling (homemade or canned) and seal with dough cover. Bake and let cool on flat surface. Fruit filling will be very hot.

Any semi-solid fruit can be used as a filling, strawberry jam is good as is apple or blueberry. Very good! Bake at 350 degrees for 8-10 minutes.

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SUGAR COOKIE PRESS COOKIES

2 eggs

2 c. sugar

1 c. butter

1 tsp. vanilla

2 tbsp. buttermilk

2 tsp. baking powder

Dash of salt

3 1/4 c. flour

Mix and put in cookie press. Bake in 350 degree oven.

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ALMOND BRICKLE SUGAR COOKIES

2 1/4 c. all-purpose flour

1 c. sugar

1 c. sweet butter, softened

1 egg

1 tsp. baking powder

1 tsp. vanilla

6 oz. almond brickle bits

Heat oven. In large mixer bowl, combine all ingredients except almond brickle bits. Beat at medium speed, scraping bowl often, until well mixed. Stir in almond brickle bits. Shape rounded teaspoonfuls of dough into 1" balls, place on greased cookie sheet 2" apart. Flatten cookies to 1/4" thickness with bottom of glass dipped in sugar. Bake at 350 degrees for 8 to 11 minutes or until edges very lightly browned. Yield: 4 dozen. Variation: Use 1 cup mini semi- sweet chocolate chips in place of almond brickle bits.

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AMISH SUGAR COOKIES

1 c. powdered sugar

1 c. white sugar

1 c. butter

1 c. oil

2 eggs

4 c. plain flour

1 tsp. vanilla

1 tsp. cream of tartar

1 tsp. soda

1 tsp. salt

Mix first four ingredients and beat well. Add eggs and mix. Add other ingredients. Drop walnut sized balls on cookie sheet, about 1" apart. Dampen a glass bottom and dip in sugar, use to flatten slightly. Bake at 375 degrees until slightly brown on edges.

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hope this helped and good luck =)

Answer 4

Add to cinnamin and make a sugar-cinnamin sprinkle for toast.  

Answer 5

I have a list of things you could make:

fairy floss

cookies

cakes

chocalate

brownies

Answer 6

pies? Cakes? cookies? moose? potashoe?  

Answer 7

brownies!!!!