Recipes with brown sugar, light

Mrs Fields' applesauce oatmeal cookies loaded with chocolate chips, raisins, and walnuts. Soft, chewy, and spiced with cinnamon and nutmeg for a bakery-style cookie.

Thai-style sweet mung bean soup with brown sugar and fresh ginger, simmered until creamy. A warm, comforting 3-ingredient Asian dessert that's naturally vegan and high in protein.

Tender scones packed with oat bran cereal and chopped fresh apples, brushed with butter and cinnamon. These wholesome wedges bake up golden in under 20 minutes for quick breakfasts.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

Eggless bread pudding with crushed pineapple, raisins, and a rum-brown sugar glaze topped with sliced almonds. Lighter than traditional custard-based versions.

Apricot squares with a buttery shortbread base and a chewy brown sugar layer studded with simmered apricots and chopped almonds. Dusted with powdered sugar for a classic finish.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

This crisp is quick and easy to make, and the blackberries can be substituted with other berries. Our favorite dish in fall and winter.

Peanut butter cheesecake baked inside a fudgy brownie crust with a sour cream topping. A rich, chocolate-meets-peanut-butter dessert worthy of a glass slipper.

Sweet potato cheesecake on a buttery graham cracker crust with mashed sweet potatoes, cream cheese, cinnamon, and nutmeg, topped with a vanilla sour cream layer. The holiday dessert that outshines every pie on the table.

This slow roasted pork glazed with the sweet caramel glaze is a winner with guests every time.

Orange blossom muffins: tender bakery-style muffins with sour cream, fresh orange juice, zest, and a splash of Grand Marnier. Brown sugar tops for a caramelized crackle finish.

British-style Christmas tree biscuits made with golden syrup, mixed spice, and brown sugar, baked with a hole at the top so they can be threaded with gold string and hung as edible ornaments. A traditional Christmas cookie.

Old-fashioned three-layer milk chocolate cake with buttermilk, melted unsweetened chocolate, and brown sugar, topped with milk chocolate frosting. A towering, bakery-worthy celebration cake.

Layered pumpkin walnut pie hides a buttery brown-sugar walnut praline beneath a creamy, cream-cheese-rich pumpkin custard in a shortbread crust, crowned with baked pastry leaves. A Thanksgiving showpiece.

Pineapple crumble with fresh pear and crushed pineapple filling under a matzo meal, walnut, and brown sugar crumb topping. A Passover-friendly, dairy-free dessert with real fruit sweetness.

A big-batch deer sausage recipe with equal parts ground venison and pork, seasoned with cayenne, paprika, brown sugar, and hot sauce. Mix, stuff into casings, and you're set for the season.

A densely spiced cake loaded with chopped dates, walnuts, and hot applesauce, finished with a brown sugar base that bakes into moist perfection.

A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.

A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.

This rich, chocolate snack is a tasty treat that everyone will enjoy. Just make sure to make enough!

Old-fashioned Bishop's bread with brown sugar, buttermilk, cinnamon, and a buttery crumb topping. Tender, warm, and best served straight from the pan. Simple baking at its finest.

This is the best pineapple upside down cake I have ever had, and I eat a whole bunch of cake.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Creamy peanut butter fudge made in just 15 minutes with brown sugar, marshmallows, and vanilla. No candy thermometer stress, just smooth, melt-in-your-mouth squares.

Welsh batch scone baked as one round and scored into wedges, spiced with cinnamon, ginger, and mace, studded with raisins and dates. Traditional teatime bread.

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.

Bite-sized cream cheese pastry cups filled with walnuts, chocolate, and egg custard, served with rum-spiked whipped cream. These elegant tassies are a holiday cookie tray must-have.

Brandy-spiked pumpkin cheesecake on a buttery pecan crust with cinnamon, ginger, nutmeg, cloves, and mace. A rich, spiced holiday dessert worth the overnight chill.

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

Butterscotch wheat germ brownies: chewy one-bowl blondies sweetened with brown sugar and packed with nutty wheat germ and walnuts. A wholesome, no-chocolate brownie with butterscotch flavor.

Sweet potato chips layered with brown sugar, butter, and cinnamon, then gently stewed and finished with a splash of sherry. A warm, spiced side dish ready in 20 minutes.

Chewy oatmeal cookies packed with shredded zucchini, chunky peanut butter, and chopped dates. These moist drop cookies disappear fast, so plan to eat them within a day of baking for peak texture.

Chocolate apricot upside-down cake with a caramelized brown sugar base, tender apricot halves, and pecans beneath a cocoa-rich batter. Served with cinnamon whipped cream.

Creamy pumpkin cheesecake spiced with warm aromatics, crowned with a crunchy brown sugar walnut topping. Classic New England holiday dessert.

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.

Applesauce, quick oats and raisins flavored with warm cinnamon and cloves.

Chocolate icebox cookies slice and bake from a chilled dough log. Make-ahead, freezer-friendly slice-and-bake cookies that stay fresh for weeks before baking, perfect for holiday cookie tins.

Tender bundt cake layered with cinnamon-walnut streusel and studded with dried apricots, finished with a sweet almond glaze that drips down the ridges.

Matzo meal cookies with coconut and brown sugar, baked until rich brown and filled with jam centers. A Passover-friendly cookie with no flour, no eggs, no leavening.

Smoky, tangy Texas pit barbecue sauce made with ketchup, vinegar, brown sugar, and hot pepper sauce. Ready in 25 minutes, this bold homemade BBQ sauce brings authentic Lone Star flavor to ribs, brisket, chicken, and more.

A decadent and scrumptious walnut cake that will have people in awe that it tastes so amazing!

A sweet and spicy and very colorful island-ish tasting treat. It'll make your taste buds dance. I created this recipe when I was running really low on groceries and had to throw something together for dinner. It has evolved a bit since, but same basic concept

Chocolate hazelnut mascarpone torte layering a coffee-deepened chocolate butter cake with framboise-spiked mascarpone cream, fresh raspberries, and caramelized hazelnuts under a glossy chocolate ganache glaze.

Hillary Clinton's chocolate chip oatmeal cookies made with shortening, brown sugar, rolled oats, and semi-sweet chips. The famous 1992 cookie contest recipe.

Idiot's Delight: a layered no-fuss dessert with pecan shortbread crust, cream cheese filling, butter pecan pudding, whipped topping, and praline pecans. Potluck royalty.