7,673 browne recipes

Classic oatmeal raisin cookies with pecans and cinnamon. The secret is soaking raisins in beaten eggs and vanilla for an hour, producing plump fruit and extra-chewy cookies.

Rich chocolate cake bakes over boiling water to create a molten pudding layer underneath, delivering warm spoon-tender comfort in every bite.

Whole wheat bread machine loaf made with crumbled shredded wheat cereal, applesauce, honey, and brown sugar. Just dump, press start, and wait for that fresh bread smell.

Best candy apple pie: a classic cinnamon-spiced double-crust apple pie crowned with a bubbling brown sugar, cream, and pecan caramel poured right over the top. Apple pie meets pecan praline.

Creamy cheesecake with a lemon-cardamom graham crust, silky vanilla-lemon cream cheese filling, and a gentle low-and-slow oven finish. An Icelandic-Canadian Prairie classic from Winnipeg.

Whole wheat carrot spice quickbread with orange zest, golden raisins, and walnuts. A lighter, warmly spiced loaf that comes together fast with no yeast required.

Beef Brisket in Beer: a 4-pound brisket oven-braised in beer, chili sauce, brown sugar, and onions. Three hours to fork-tender, finished with a thick pan gravy. Serves 11.

Sweet potatoes and apples layered with brown sugar and butter, then baked covered until tender and caramelized. A simple 5-ingredient fall side dish.

Meringue-based granola cookies made with whipped egg whites, brown sugar, and folded-in granola. Light, crispy, and low-fat with no butter or flour needed.

Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.

Almond slices are loaded with chopped almonds in an oil-based dough and sliced warm. A pareve mandelbrot-style cookie that travels well, keeps for weeks, and gets better with time.

The easiest cake you'll ever make: dump apple pie filling, pineapple, yellow cake mix, coconut, and pecans into a pan, top with butter pats, and bake. No mixing, no fuss.

Rotisserie barbecued leg of pork spins a whole leg over coals, basted with a brown sugar, mustard and clove glaze for a sticky-sweet crust over hours of slow rotation.

Fudgy chocolate brownies amped with instant coffee for deep mocha flavor, studded with walnuts, and finished with optional creamy coffee-cream-cheese frosting.

Old-fashioned butterscotch pie with a homemade caramel custard filling cooked in a double boiler. Brown sugar and real caramel syrup give it deep, toffee-rich flavor in a pre-baked crust.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.