1,591 brown recipes

Stovetop fudge made with semisweet chocolate, butterscotch coating, and marshmallow cream for a two-toned candy that is rich, nutty, and smooth in every bite.

Herbed lentils and brown rice baked in broth with white wine, basil, oregano, and thyme, topped with melted Swiss cheese. A one-casserole vegetarian main or hearty side dish.

Holiday hermit cookies with raisins, candied fruit, walnuts, and oats spiced with cinnamon and nutmeg. A chewy, old-fashioned drop cookie perfect for Christmas baking.

Homemade barbecue sauce simmered with butter-softened onions, garlic, chili sauce, brown sugar, lemon, Worcestershire, and a full can of beer. The malty grilling sauce ready in the time it takes to fire up the coals.

Pumpkin oatmeal chocolate chip cookies with rolled oats, canned pumpkin, cinnamon, and semisweet chocolate chips. Soft, cake-like fall cookies. Yields 48.

Mrs. Fields $250 cookie recipe with ground oatmeal, double chocolate (chips and grated bar), two cups of butter, and chopped nuts. Makes 8 dozen legendary cookies.

Tangy sour cream flavors this moist apple cinnamon coffee cake covered with crunchy nuts and cinnamon brown sugar.

Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.

Butterscotch icebox cookies sandwich a cooked date-and-nut filling between thin slices of brown-sugar dough. A vintage refrigerator cookie that bakes up crisp and chewy.

Assorted blanched vegetables are served with a creamy and flavorful peanut butter sauce.

Spicy Texas barbecue sauce simmered with beer, jalapeños, brown sugar, and lime juice. Bold, smoky heat that clings to ribs, brisket, and chicken.

A heirloom three-layer chocolate cake with bloomed cocoa, brown sugar for caramel depth, and tangy buttermilk. Old-school Sunday dinner cake, tender enough to live up to grandma's reputation.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Singing cake, a heritage spice-and-chocolate Bundt loaded with raisins, nuts, strawberry jam, and unsweetened chocolate, in a buttermilk batter lifted by whipped egg whites. Named for the hissing sound it makes baking.

Oat-peach muffins blend rolled oats soaked in buttermilk with molasses, cinnamon, and juicy peaches. A lower-fat breakfast muffin with tender crumb and whole-grain chew.

Rich date-nut chocolate chip cookies with brown sugar, chopped dates, walnuts, and flaked coconut. A loaded drop cookie with deep caramel sweetness and chewy texture.