Recipes with brown sugar, light

Old-fashioned butterscotch cream pie with a deep brown sugar custard, butter and vanilla finish, topped with fresh whipped cream. Classic American pastry-shop dessert from scratch.

Broiled pork tenderloin sliced and tossed in homemade BBQ sauce, piled on kaiser rolls with a tangy vinegar coleslaw. The ultimate game day sandwich, ready in about 35 minutes.

Lebkuchen (German honey cakes) blend honey, brown sugar, lemon, almonds, citron, and warm spices into a chewy spice cookie cut into fancy holiday shapes. Traditional Christmas cookie from Nuremberg.

From-scratch pineapple upside-down cake baked in cast-iron skillets with a caramelized brown sugar and Karo syrup topping, pineapple rings, maraschino cherries, and optional pecans. A buttermilk batter with folded egg whites for extra lift.

Norwegian molasses cookies rolled in sugar and baked until crackled and flat. Made with brown sugar, molasses, and egg substitute. Top with confectioners' sugar glaze and sprinkles for a festive touch.

Thinly sliced Granny Smith apples layered with cinnamon and brown sugar, blanketed in cheese, and baked in a rich egg-cream custard. This sweet-savory apple quiche is brunch at its most unexpected.

Walnut-stuffed dates wrapped in buttery sour cream cookie dough and brushed with a vanilla glaze. These retro blind date cookies are chewy, nutty, and irresistible.

Oatmeal cookies loaded with golden raisins and chocolate chips. Chewy, hearty, and ready in 30 minutes from start to finish.

Frangelico chocolate cake with coffee-spiked cocoa frosting. Hazelnut liqueur and strong coffee deepen the chocolate flavor in this rich, two-layer celebration cake.

Fried apple pies are hand-held Southern hand pies with spiced apple filling tucked into a homemade dough, deep-fried golden and dusted with powdered sugar. Served warm with vanilla ice cream.

Brown sugar blondies loaded with butterscotch chips and chopped nuts. No cocoa, all caramel and vanilla. The butterscotch cousin to classic chocolate brownies.

Banana chocolate marble cake swirls melted semi-sweet chocolate into a moist sour cream banana batter, finished with a glossy orange-scented chocolate ganache.

Homemade pizza dough that rises to crisp, chewy perfection on a hot stone. Six pantry ingredients, double-yeast for proper lift, makes two thin-crust 12-inch pies or one thick-crust pizza.

Apple bean bake with great northern beans, tart apples, onions, brown sugar, and a hint of cinnamon. A sweet-savory baked bean side that turns Sunday supper into something special.

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Filet mignon strips marinated in soy, sherry, garlic and ginger, then woven onto bamboo skewers for hot oil fondue. Served with a crunchy beansprout and Chinese leaf salad on the side.

Rich cheesecake swirled with brown sugar caramelized bananas on a toasted pecan crust. Baked in a water bath for a creamy, crack-free finish with an optional splash of dark rum.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

Crispy coconut-crusted chicken strips with a tropical mango rum dipping sauce spiked with scotch bonnet, lime, and fresh ginger. Island vibes on a weeknight plate in under 45 minutes.

Absolutely Deep Dark Chocolate Fudge Biscuits recipe

Classic German yeast cake with a tender enriched dough and a buttery cinnamon-crumb topping, baked in pie pans. A traditional Streuselkuchen-style coffee cake from old-country German baking.

Crunchy buttermilk coleslaw with napa cabbage, snow peas, and grated carrots in a tangy ginger-rice vinegar dressing. An Asian-leaning slaw that skips the heavy mayo load.

Oven-baked sweet and sour spareribs glazed with a homemade sauce of brown sugar, crushed pineapple, vinegar, ketchup, soy sauce, and dry mustard. Fall-off-the-bone pork ribs with a thick, sticky glaze.

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Toll House chocolate oat bars made in the microwave in under 10 minutes. Oats, brown sugar, walnuts, and chocolate chips with a melted chocolate top layer.

Deep-dish apple pie with a single top crust hiding a heap of brown sugar and cinnamon-spiced apples. Old-fashioned simplicity served with cream or hard sauce, just the way grandmother made it.

Creamy maple-sweetened sweet potato casserole topped with a crunchy brown sugar and pecan streusel. The Thanksgiving side dish that steals the show from the turkey every year.

Warm Irish spice bread studded with golden raisins and candied citron balances cinnamon, ginger, and nutmeg in every buttery slice.

Five-ingredient Southern pecan dainties with brown sugar, egg whites, and vanilla. Crispy, chewy, flourless pecan cookies baked low and slow. Makes six dozen from one batch.

These sweet treats are easy to make, and they taste amazingly rich, chocolaty, and delicious!

Anise holiday spice cookies with anise, lemon, and vanilla extracts plus a peppery warm spice blend of nutmeg, cloves, and mace. The grown-up Christmas cookie that tastes like a German bakery in December.

Maple syrup mousse with whipped egg whites and cream folded into a gelatin-set maple custard base. An airy, elegant no-bake dessert garnished with gingersnap crumbs.

Glazed beets in a sweet orange sauce with brown sugar, ginger, golden raisins, and orange zest. A quick side dish that turns canned beets into something special.

Buttery yeasted beignets scented with orange zest and rum, fried until golden, dusted with powdered sugar, and served with a warm homemade butterscotch dipping sauce.

Pecan sweet potato casserole for two with a brown sugar-pecan streusel topping. A small-batch Thanksgiving side that scales down the classic marshmallow-free version into a 3-cup baking dish.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".

A nice change from oatmeal. Also good with dried cranberries. The ingredient Wizard did not recognize powdered milk, so entered it as "milk" with "nonfat dry powder" in the preparation line.

Sour cream apple pie with a thick walnut-cinnamon streusel topping. Granny Smiths in vanilla custard under a buttery crumble. The high-heat start sets the shell, the low finish cooks the apples through.

This chili is a very great combination, all kinds of nutritient ingredients mix well together.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Presto praline cookies (graham cracker pralines): graham crackers baked under a buttery brown sugar pecan toffee. Five ingredients, 40 minutes, crowd-pleaser cookies for any occasion.

No-bake penuche drop cookies made with brown sugar, butter, oats, and chopped nuts. A stovetop candy-style treat ready in minutes with no oven needed.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

You can try, but they taste great and your guests will have trouble figuring out what they are.

Thai-style spicy peanut sauce for satay: red curry paste cooked in coconut cream until oily, finished with thin coconut milk, fish sauce, palm sugar, tamarind, and ground peanuts.

Deep-dish apple pie bursting with cinnamon-spiced fruit and plump raisins under a golden, flaky crust. Warm, comforting dessert with hints of lemon and nutmeg.

Brown sugar pound cake with a deep caramel note and a toasted-pecan frosting that drips down the sides. A dense, buttery tube cake from TV weatherman Willard Scott's kitchen.