639 browns cake recipes

Pennsylvania Dutch shoofly cake with molasses filling and brown sugar crumb topping baked in a pie crust. Old Lehigh County recipe ready in 50 minutes.

Mrs. Criswell's ginger cookies are old-fashioned molasses and ground ginger rolled cookies glazed with beaten egg and baked in a hot oven. A rustic heirloom farmhouse recipe.

Glazed cinnamon rolls skip the yeast and rise time by using biscuit baking mix, so you get warm, tender rolls drizzled with sweet powdered sugar glaze in under an hour.

Snouts and beans: a playful Halloween twist on franks and beans, where knockwurst is carved into curling 'snouts' and simmered with jazzed-up barbecue baked beans. A fun, kid-approved party dish.

Pumpkin cookies with caramel frosting, they're so good it's hard to eat just one. Great to make in a advance and freeze.

Simple apple dessert bars with cinnamon-spiced apple slices beneath a thick oatmeal-brown sugar crumble topping that bakes into chewy, buttery goodness.

Chocolate peanut butter crunch cake with melted chocolate-PB swirls streaked through a peanut butter crumb cake, topped with a crunchy streusel.

Christmas fruitcake cookies made with whole wheat flour, dried apricots, dates, raisins, walnuts, and warm spices. All the flavor of fruitcake in a quick drop cookie.

Fat-free pineapple upside down cake delivers all the caramelized fruit and tender crumb of the classic without butter or oil. Egg whites and corn syrup do the work, no compromise on flavor.

Do-ahead sticky buns made with biscuit mix and butterscotch pudding, assembled the night before and baked fresh in the morning. Gooey, caramel-topped, and easy.

Mrs. Field's-style chocolate chip oatmeal cookies with oats blended to powder and grated chocolate bar mixed in with the chips. Golf ball-sized for thick, chewy centers.

Casserole bread: a hearty quick bread baked in a casserole dish with whole wheat, oats, sunflower seeds, and orange zest. No kneading, no yeast required.

Enjoy this delicious coffee cake with your favorite coffee or tea in a beautiful afternoon.

It was indeed very easy to make. I added about 1/2 cup chopped walnuts to the topping, and the cake came out quite delicious.

Rich cookies made with leftover egg yolks from angel food cake: cream both sugars with shortening, roll in sugar, flatten with glass, and bake until golden for tender rounds.

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.