1,653 brown recipes

Kid-friendly banana nut muffins with yogurt, brown sugar, and walnuts. No eggs needed, easy enough for young bakers, and ready in 30 minutes.

Power breakfast blueberry muffins that have a protein and fiber boost.

This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.

Easy holiday cranberry sweet and sour meatballs for your slow cooker.

Potato bread with pureed russets and the starchy potato cooking water for a soft, pillowy crumb that stays fresh for days. The classic American sandwich loaf with old-fashioned tender texture.

It's like German apple pancake. In this recipe, instead of apples, we use peaches; caramelizing peaches make the pancake fruity and delicious. A great breakfast to start your day.

Whole wheat apple pancakes blend half whole-wheat and half white flour with milk, eggs, and grated fresh apples for a hearty, fiber-rich breakfast pancake. Ready in 20 minutes.

Microwave pumpkin butter cooks in 8 minutes with brown sugar and a 5-spice warm blend of allspice, ginger, cloves, nutmeg, and cinnamon. A fall spread for toast, biscuits, or pancakes.

A generous blueberry lemon crisp loaded with over 6 cups of berries under a buttery brown sugar crumble. Baked low and gentle for a jammy filling with a crunchy, golden top.

Fresh stone fruits, nutty almond and pure maple syrup make this delicious and fruity bread. Unlike peach pie, this peach bread has a fluffy and crumbly texture, with the maple-glazed peaches on top, it is a great joy to have it.

A rich and delectable dessert that will warm you and your tastebuds up!

A fruity yet scrumptious dessert made with oats, rhubarb and strawberries.

Soft, protein-rich peanut butter bread baked in a bread machine with just 5 ingredients. Chunky peanut butter gives every slice a nutty, toasty flavor kids and adults both love.

Try something new for soup with this delicious recipe that will become your family's favorite.

Peanut butter cookies made with vegetable oil instead of butter, brown sugar, and a single egg. Lower in saturated fat than classic versions, with the iconic fork-cross top.

100 percent whole-wheat bread baked into a free-form round loaf. Yeasted with brown sugar, enriched with egg and dry milk, kneaded and double-risen for a tender, hearty crumb full of fiber.