786 brown egg recipes

Ukrainian almond crescents with a tender sour cream yeast pastry rolled around a ground almond and brown sugar filling. Flaky, nutty, and golden, these Eastern European cookies melt in your mouth.

Crustless Mexican rice and bean pie with kidney beans, brown rice, cheddar, eggs, and cumin. A vegetarian microwave casserole that sets up like a savory custard in 30 minutes.

Chewy hermit bars with molasses, brown sugar, raisins, and warm spices baked in a single pan and dusted with powdered sugar. A classic New England spiced cookie bar that makes 32 pieces.

Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.

Peppernuts cookies with ground raisins, coconut, and nuts in a brown sugar-buttermilk dough, rolled into ropes and cut into bite-sized pieces. A Mennonite holiday tradition.

Slice and bake chocolate chip cookies with a make-ahead freezer dough. Shape four logs, freeze for up to 6 months, and bake fresh cookies anytime in 10 minutes.

Old-fashioned slice-and-bake butterscotch cookies loaded with brown sugar and chopped nuts. Chill the dough in a log, slice into rounds, and bake in just 10 minutes.

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Gingerbread men cookies with oats, molasses, cinnamon, and ginger rolled thin and decorated with frosting, red cinnamon candies, and chocolate. A holiday baking favorite.

Vegetable rice pancakes made with brown rice, grated carrots, and whole wheat flour, pan-fried until crisp and golden. A vegetarian side or light main.

Classic peanut butter crisscross cookies with chunky peanut butter and rolled oats for extra texture. The iconic fork-pressed pattern on a thick, chewy cookie with nutty crunch.

Honey nugget cookies are chewy, oat-packed drop cookies sweetened with honey and brown sugar, spiced with cinnamon. A vintage church-cookbook recipe that bakes up tender on the inside, lightly crisp at the edges.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.