Recipes with brown sugar
4,571 recipes
$250 Cookies
Ultimate everything cookies: ground oatmeal, chocolate chips, grated chocolate bar, and chopped nuts in buttery dough baked to golden perfection in just six minutes.
Australian Dinkum Chili
Australian Dinkum Chili packs cubed sirloin, ground beef, ground pork, and bacon into a beer-braised, slow-simmered pot with ground chiles and a touch of brown sugar. Three meats, one legendary bowl.
Superb Hawaiian Baked Beans
Hawaiian baked beans with diced ham, crushed pineapple, brown sugar, and a tangy mustard ketchup glaze. A sweet-savory crowd-sized potluck side that serves 36 hungry guests.
Banana Corn Bread Loaf
Loaf leavened with yeast.
Requires a bread machine.
Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture.
The combination of ingredients give it a very different flavor
than standard banana/nut or pan-baked corn bread.
Blue Ribbon Butterscotch Pie
Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.
Tarte Tatin with Oatmeal Crust
Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.
Delicious Green Tomato Mincemeat
Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.
Green Tomato & Apple Chutney
Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.
Cranberry Hazelnut Bread
Spiced cranberry hazelnut bread with cinnamon, cloves, and orange juice baked into mini loaves. Wrapped in brandy-soaked cheesecloth, this holiday quick bread deepens in flavor for weeks.
Zucchini Granola Cookies
To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.
Various Pancakes Toppings
If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!
Cornmeal Empanadas
Baked empanadas with a flaky cornmeal pastry crust stuffed with spiced ground beef, raisins, and spaghetti sauce. A Mexican-inspired hand pie with sweet and savory picadillo-style filling.
Apple Pear Pie
This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.
Quaker Oat Bran Muffins- Janet's
Healthy and delicious muffins are great for breakfast to start the day!
Leftover Rice Muffins
Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.
Crunchy Bran Muffins
Crunchy bran muffins with a brown-sugar streusel topping over a moist, tender crumb. The bran cereal soaks in hot milk first, so these high-fiber breakfast muffins never turn out dry or gritty.
Ultimate everything cookies: ground oatmeal, chocolate chips, grated chocolate bar, and chopped nuts in buttery dough baked to golden perfection in just six minutes.
Australian Dinkum Chili packs cubed sirloin, ground beef, ground pork, and bacon into a beer-braised, slow-simmered pot with ground chiles and a touch of brown sugar. Three meats, one legendary bowl.
Hawaiian baked beans with diced ham, crushed pineapple, brown sugar, and a tangy mustard ketchup glaze. A sweet-savory crowd-sized potluck side that serves 36 hungry guests.
Loaf leavened with yeast. Requires a bread machine. Here's one of my favorite breads to make. The trick here is to use stone ground cornmeal, not the powdered/bleached variety. It gives the bread a great flavor, and a really nice coarse texture. The combination of ingredients give it a very different flavor than standard banana/nut or pan-baked corn bread.
Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.
Tarte Tatin with a nutty oatmeal crust: apples caramelized in butter and brown sugar in a cast-iron skillet, baked under the crust, then flipped to reveal the glossy upside-down apple tart.
Traditional green tomato mincemeat with suet, raisins, apples, oranges, and warming spices simmered low for hours. A homestead recipe for filling pies, tarts, and turnovers from the late-season garden haul.
Green tomato and Granny Smith apple chutney with ginger, mustard seeds, and warm spices. A tangy, spiced preserve for using up end-of-season unripe tomatoes.
Spiced cranberry hazelnut bread with cinnamon, cloves, and orange juice baked into mini loaves. Wrapped in brandy-soaked cheesecloth, this holiday quick bread deepens in flavor for weeks.
To use up an abundance of garden zucchini, try these wholesome soft-textured cookies. They are very flavorful and easy to make. I like to make cookies and put them in the freezer, they thaw quickly for unexpected guests.
If you're looking for new ideas when it comes to breakfast, try this recipe that will have you making pancakes everyday!
Baked empanadas with a flaky cornmeal pastry crust stuffed with spiced ground beef, raisins, and spaghetti sauce. A Mexican-inspired hand pie with sweet and savory picadillo-style filling.
This is the second recipe I'll post tonight--promised it to AH earlier tonight. My mother found this recipe 35 or so years ago in a magazine and it has become a family favorite. For years she only made it at Thanksgiving until I took over the baking reigns in the family; now she makes it more often especially when my brother, Lewis, is going to be in.
Healthy and delicious muffins are great for breakfast to start the day!
Whole wheat muffins made with leftover brown rice and a hint of almond extract. A clever way to use up cooked rice, turning yesterday's side dish into a hearty breakfast muffin.
Crunchy bran muffins with a brown-sugar streusel topping over a moist, tender crumb. The bran cereal soaks in hot milk first, so these high-fiber breakfast muffins never turn out dry or gritty.
