Recipes with brown sugar, light

Oatmeal Cookie Drops with Milk Chocolate & Almonds recipe

Caribbean-style roast fresh ham rubbed with a garlic, rum, brown sugar, and lime marinade, roasted alongside chayote squash. The citrus-rum crust caramelizes into a sticky, sweet-savory glaze.

Pizza on the grill with a homemade whole-wheat crust, creamy garlic-tomato sauce, and crumbled gorgonzola. Hot-grilled two-stage crust method delivers smoky char and crisp bottoms.

Blonde brownies with pecans, the chocolate-free butterscotch cousin of the classic brownie, made with light brown sugar, melted butter, and toasted pecans. Chewy, caramel-deep, and ready in under an hour.

Buttermilk cinnamon coffee cake with a brown sugar-cinnamon swirl, made with a blend of white and whole wheat flour. Tender, lightly spiced, and not overly sweet.

Ham in champagne baked with two bottles of extra dry champagne, brown sugar, honey, ginger, and dry mustard. A showstopping holiday ham with a bubbly glaze basted every 15 minutes until lacquered.

Savory ham and Swiss cheese muffins made with rye flour, spicy mustard, Worcestershire, and hot sauce. A hearty breakfast or snack muffin with deli-sandwich flavor.

Butterscotch chocolate chunk cookies: chewy brown-sugar cookies loaded with semi-sweet chocolate chunks. The butterscotch flavor comes from both light and dark brown sugar, no chips required.

Christmas surprise cookies: brown sugar drop cookies with a hidden jam center and a dusting of sweet coconut on top. A vintage holiday thumbprint for the cookie tin.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Chocolate-stuffed peanut butter scones with chopped peanuts and brown sugar, baked into golden filled rounds with a molten chocolate center. A bakery-style breakfast or dessert treat.

Macadamia rum mousse pie folds dark rum, gelatin-set zabaglione, and toasted macadamia nuts into airy whipped cream over a buttery cinnamon-macadamia crumb crust. A dinner-party showpiece.

Cranapple cake baked in a tube pan with cranberries, shredded apple, and applesauce for moisture. A lower-fat fall cake with a vanilla confectioners sugar drizzle.

Hillary Clinton's chocolate chip oatmeal cookies made with shortening for extra chewiness. Rolled oats and semi-sweet chips in a crispy-edged, soft-centered classic from the 1992 cookie contest.

This is a easy and tasty dessert, you can always server it after dinner.

Sour cream chocolate cake using a cake mix enriched with sour cream and brown sugar, topped with a broiled sour cream and brown sugar glaze. Extra moist and finished in minutes under the broiler.

Double chocolate cookies studded with candy-coated chocolate pieces, perfect for holiday cookie trays. Rich cocoa dough baked soft and chewy with colorful candy pressed on top.

Old-fashioned sour cream cookies with raisins, nuts, cinnamon, and nutmeg. Soft, cake-like drop cookies made with brown sugar and cake flour for an extra tender crumb.

Chocolate chip cherry drop cookies with cream cheese in the dough, maraschino cherries, and a half-cherry crown on each cookie. Holiday-bright bite-sized treats.

Rich devil's food layer cake: a deeply dark, old-fashioned two-layer chocolate cake made with melted unsweetened chocolate, brown sugar, and buttermilk-style milk. The birthday cake blueprint.

Hazelnut chocolate toffee layers crunchy buttery brown-sugar candy with toasted hazelnuts and a melted-on chocolate chip topping. Holiday gift candy that breaks into rough shards.

These are always a big hit. Sweet and spicy with crunchy edges and soft chewy center. Mmmm...

Frosted orange cookies made with mandarin oranges baked into the dough, topped with an orange syrup glaze and fresh orange zest. Soft, fruity, and loaded with raisins and nuts.

White chocolate pecan chunk cookies baked low and slow at 300F for tender, soft-set centers. Hand-chopped white chocolate bars give bigger pools than chips, plus toasted pecans for crunch.

Fresh blackberries macerated in aged balsamic vinegar, layered with creamy Greek yogurt and honey, then topped with a crackly torched sugar crust. A no-bake crème brûlée that's elegant enough for a dinner party.

Chewy coconut cookies loaded with toasted almonds and sweet dates bake low and slow until golden-bottomed with crisp edges for 4 dozen treats.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.

Imagine, having all your favorite tastes...milk chocolate, peanut butter and jelly...rolled into one great snack!

Spiced molasses hermit bars with apple butter, raisins, cinnamon, allspice, and cloves. Chewy, warmly spiced, and lighter than traditional hermit cookies.

Buttermilk walnut bundt cake baked over a brown sugar and Karo syrup topping with whole walnuts. A sticky-bottomed cake with a tender, airy crumb from whipped egg whites.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Here's an easy and hearty casserole that makes it easy to feed the Independence day crowd.

Whole wheat cranberry bran bread folds chopped cranberries, raisin bran cereal, and orange juice into a moist, high-fiber quickbread loaf. Freezes well, perfect for breakfast or snacks.

A classic New England blueberry grunt made in the slow cooker. Berries simmer into a thick, bubbling sauce topped with fluffy biscuit dumplings and a sprinkle of brown sugar.

A sweet, buttery brown sugar sauce with vanilla, fresh lemon juice, and melted marshmallows spooned warm over Christmas plum pudding. A cherished family recipe ready in just 10 minutes.

Oven-baked baby back ribs rubbed with brown sugar and celery seed, then glazed with a tangy homemade BBQ sauce. Fall-off-the-bone tender in about two hours, no grill or smoker required.

Three-layer pumpkin cake with cinnamon and cloves, topped with billowy seafoam frosting made from brown sugar and egg whites. Layered with chopped walnuts between each tier.

Baked Granny Smith apples stuffed with brown sugar, cinnamon, and chopped nuts, then drenched in a maple syrup glaze. A classic Midwest fall dessert served warm with cream.

Peach sour cream coffee cake layers a tender sour cream batter with sliced fresh peaches and a brown sugar streusel top. Tangy, fruit-studded breakfast cake for summer.

This modern meatloaf stays moist using mushrooms to beef up the moisture level.

Quick Korean bibimbap rice bowls with savory ground meat in soy-sesame sauce, a fried egg, fresh vegetables, and toasted sesame seeds. A colorful, customizable weeknight dinner in 20 minutes.

Baked chicken breasts with amaretto and stuffing with an orange glaze.

Italian double-baked chocolate biscotti with toasted almonds, cocoa, espresso powder, and a surprise hint of ginger and white pepper. Crisp, dark, and dunk-ready.

Baked curried fruit casserole with pears, peaches, pineapple, apricots, and cherries layered with slivered almonds in a buttery brown sugar curry glaze. A retro holiday side dish that's best made a day ahead.

Apple-rhubarb betty with graham cracker and bread crumb layers over tart rhubarb and apple pie filling. A low-calorie old-fashioned baked fruit dessert at 199 calories.

Coconut drop cookies with rolled oats and dried coconut for chewy centers and golden, toasty edges. A pantry-staple drop cookie with double-sugar richness and warm vanilla in every bite.

Apricot baked ham with a sweet-savory glaze of apricot preserves, dry mustard, and brown sugar. Score, stud with cloves, and bake for a showstopping holiday centerpiece.

Fresh nectarine chutney with coconut, ginger, curry powder, raisins, and lemon. A quick-cooked, refrigerator chutney that mellows overnight into a sweet, tangy, tropical condiment.