Recipes with brown sugar, light

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.

Lemon cranberry pie layers ruby cranberry sauce under a creamy lemon icebox custard. A two-layer holiday pie with sweet-tart fireworks in every slice.

Date oatmeal bars with a thick, jammy date filling sandwiched between two layers of buttery oat crumble. A vintage three-layer bar cookie that's chewy, sweet, and wholesome.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

Peach crumble pie stars fresh blanched peaches tossed with lemon zest and nutmeg in a single-crust pie shell, topped with a buttery brown sugar crumble that bakes into golden chunks.

Crispy oatmeal cookies that spread thin with lacy, caramelized edges that shatter when you bite. A high butter-to-flour ratio and quick oats deliver crunch, not chew. Optional nuts and raisins.

Tangy-sweet rhubarb chutney with fresh ginger, garlic, jalapeno, mustard seeds and currants in a brown sugar vinegar base. A sharp Indian-inflected condiment for grilled meats, cheese boards and curries.

Frosted peanut butter cake squares bake a tender peanut butter cake under chocolate-peanut butter frosting and chopped peanut butter cups. Bakery-style chocolate-and-PB nostalgia.

Balmain bugs simmered until the shells blush orange-red, then shelled and paired with a tropical mango sauce spiked with Thai chili and lemon. A quick Australian seafood dish that's ready in 15 minutes flat.

Creamy mashed sweet potatoes topped with a buttery pecan praline sauce cooked to soft ball stage. A make-ahead Southern side dish that belongs on every holiday table.

Juicy grilled sirloin-chorizo patties topped with caramelized onions, saffron-roasted red pepper ranch sauce, and shaved Manchego cheese. This is the burger upgrade your backyard has been begging for.

Classic chewy oatmeal cookies loaded with raisins, walnuts, and a hint of cinnamon. Brown sugar and butter-flavored shortening keep them soft and bendy long after they cool.

Buttery pie crust layered with caramelized apples and silky maple custard, topped with cinnamon whipped cream. This showstopper combines fall flavors in one stunning dessert.

Crunchy Thai chicken salad with crispy wonton strips, bean sprouts, and peanuts tossed in a zesty lime-fish sauce dressing with fresh mint, basil, and lemongrass.

Golden corn muffins sweetened with real maple syrup and brown sugar, brushed with melted butter straight from the oven. A warm New England spin on cornbread that belongs at every fall table.

Lighter chocolate cake with oats, egg whites, skim milk, and fresh orange: 50% less fat but loaded with chocolate chips and bright citrus zest for moist, tender sheet cake.

A moist chocolate banana snack cake made with buttermilk, mashed ripe bananas, and cocoa. No eggs, low in oil, topped with chocolate chips and nuts. Cut into lunchbox-friendly squares.

Old-Fashioned butterscotch meringue pie recipe. A creamy and rich homemade butterscotch pudding filling topped with airy mile-high meringue.

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.

Mud Hens are chewy brown sugar pecan bars made with just four ingredients: Bisquick, eggs, brown sugar, and chopped pecans. A quick vintage bar cookie recipe.

No-bake marbled raspberry cheesecake on an oatmeal cookie crust, with framboise liqueur and pink raspberry swirls. A summer-bright chilled dessert.

Classic Florentine cookies with chopped almonds, brown sugar, and cream, finished with a smooth chocolate coating on the bottom. Thin, lacy, and elegantly crisp.

Bread and butter pickles with thin-sliced cucumbers and onions brined with salt and ice, then packed in a sweet-sour brown sugar, cider vinegar, mustard, and turmeric syrup.

Shaker sugar pie: brown sugar caramelized at the bottom of a flaky shell, topped with vanilla cream and butter, baked into a silky no-egg custard. American religious tradition meets Sunday dessert.

Super chunky cookies pack four kinds of chocolate plus pecans and English toffee bits into a brown sugar dough. Bakery-style chocolate chip cookies with crispy edges and chewy centers.

Italian chocolate nut cookies (mostaccioli) are dense, spiced cocoa cookies with chopped almonds and raisins on whole wheat flour. A traditional Calabrian holiday cookie with deep chocolate-clove flavor.

Buttermilk quick bread studded with walnuts and raisins, made lighter with egg substitute and just two tablespoons of oil. No yeast, no kneading, and ready to slice in under 90 minutes.

Beef round steak cubes marinated overnight in a homemade teriyaki sauce with brown sugar, ketchup and ginger, then skewered with pineapple, mushrooms, peppers and cherry tomatoes. Grilled and served over rice.

Banana chocolate chip bars with whole wheat flour, mashed ripe bananas, and mini chocolate morsels, dusted with powdered sugar. A bake-and-share sheet bar that yields a crowd.

Crunchy caramel-coated Corn Chex mixed with toasted coconut, peanuts, milk chocolate morsels, and raisins. An addictive sweet-salty party snack mix that disappears fast.

Malted milk cookies stir malt powder into classic chocolate chip cookie dough for chewy results with the toasty, malty flavor of an old-fashioned milkshake.

Loaded drop cookies packed with chocolate chips, butterscotch chips, coconut, oatmeal, nuts, and candy-coated chocolates on top. These kitchen sink cookies have everything but the sink.

Five-ingredient baked chicken smothered in a sweet and spicy picante glaze with brown sugar and Dijon mustard. On the table in 30 minutes, this weeknight winner pairs with fluffy rice.

Moist date cake with a bubbly brown sugar and coconut topping baked right on. Dates simmered in water create natural sweetness, while the toasted coconut layer adds caramel crunch.

Mocha buttercrunch pie with a pecan-chocolate shortbread crust, a frozen mocha mousse filling, and a coffee whipped cream top studded with chocolate chips. Three layers of coffee-and-chocolate richness in every slice.

Apple praline cheesecake layers spiced sauteed apples into a cream cheese filling, then bakes under a buttery brown sugar pecan praline crust. Fall dessert showstopper.

Beef stew braised in red wine with a tart twist: fresh cranberries pulsed with brown sugar and flour stir in at the end for a sweet-tangy sauce. Make it ahead and it only gets better.

Spiced vegetarian mince pie filling with grated apples, golden raisins, currants, candied orange peel, dark rum, and warming spices. No suet, no meat. Two lattice-topped pies of British holiday tradition.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Try this rich and decadent pumpkin pie that will surely wow your family at the next Thanksgiving dinner.

Traditional English plum pudding, a steamed Christmas classic packed with raisins, currants, apples, walnuts, and beef suet. Spiced, dense, and deeply boozy-optional.

Anything made with pumpkin,to me,is the all time best.These cookies are very good and be warned you cannot eat just one,so make them small.

SIMPLE VERY GOOD SAUCE ALONE OR ADD YOUR FAVORATE SPICES

Pumpkin snack cake spiced with cinnamon, ginger, and allspice, made lighter with egg substitute and low-fat milk. Soft, moist, and dusted with powdered sugar.

Chocolate mint cookies loaded with cocoa, mint extract, and mint chocolate chips for double-mint impact. A low-and-slow bake gives soft, fudgy centers with crackled tops.

Double chocolate snack cake made with no eggs or butter, using vinegar and baking soda for lift. Cocoa batter topped with chocolate chips bakes into a fudgy one-bowl treat.

Dark chocolate sea salt cookies, intensely cocoa-rich slice-and-bake sables studded with bittersweet chocolate and flecked with fleur de sel. Slightly underbaked for a soft, fudgy center and a salty-sweet finish.