teaspoon sugar

Sprinkle with 2 teaspoons sugar, bake at 350 for 40 minutes.

Dust each with 1 teaspoon sugar, shaking out any excess.

In bowl, mix one teaspoon sugar and 1/2 cup milk.

Add 1 teaspoon sugar, and continue beating until soft peaks form, 30 seconds.

Combine fruit mixture and remaining 2 teaspoons sugar in a bowl; let stand 5 minutes.

To make the crust, place the flour, 2 teaspoons sugar and salt in the bowl of a food processor.

Beat eggs, yolks, 2 teaspoons sugar and 1 teaspoon salt in a small bowl.

Combine the flour, 1 teaspoon sugar, salt and roasted ground almonds in a large bowl.

Sprinkle with 4 teaspoons sugar, divide among 4 plates and serve immediately.

Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees 30 minutes.

Mix the grated zwieback crumbs with 1 teaspoon sugar and coat the pan.

Sprinkle yeast and 1 teaspoon sugar over milk.

Add 1 teaspoon sugar to speed the proofing.

In a mixing bowl, combine the flour, two teaspoons sugar, the cinnamon and allspice.

Add 2 tablespoons flour, 1 teaspoon sugar and 1/8 teaspoon salt.

Enjoy with 12 ounces unsweetened iced tea with 1 teaspoon sugar.

Toss the strawberries with the remaining 1 1/2 teaspoons sugar and spread them over the cooled tart.

Sprinkle with 1 teaspoon sugar.

Brush top of pie with milk and sprinkle with 1 teaspoon sugar (try turbinado).

Stir the remaining 2 teaspoons sugar together with the rinds and whisk into the milk mixture with the lime juice.

Raisin Bran 3 teaspoons sugar.

In a small bowl, whisk cream with 1 teaspoon cocoa and 1/2 teaspoon sugar until it forms firm peaks.

Raisin Nut Bran 2 teaspoons sugar; artificial coloring.

Mueslix Five Grain 3 teaspoons sugar.

Nutrific 2 1/2 teaspoons sugar.