3,003 recipes
Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.
Classic thumbprint cookies with brown sugar dough rolled in egg white and chopped nuts, indented mid-bake, then filled with icing, cherries, or chocolate kisses.
Victorian jewels mini fruitcakes: brandy-soaked candied fruit, raisins, and walnuts baked into tender two-bite cakes. A glossy jelly glaze gives each one its jewel-box shine. Holiday gifting star.
Chocolate chip cookies with finely ground rolled oats blended into the flour for hidden chew and structure. Loaded with milk chocolate chips and toasty walnuts. No-fail dough.
Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.
Old-fashioned lace cookies with pecans, brown sugar, and corn syrup, rolled into delicate cylinders while still warm. Shatteringly crisp and caramel-sweet.
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.
Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.
Peanut butter cookie pops made with a buttery peanut butter dough, rolled thin and cut into shapes, then sandwiched with candy melts on lollipop sticks. Great for kids' parties and bake sales.
Peanut butter oat bars topped with melted chocolate chips. A one-bowl, mix-and-spread recipe with chewy oats, brown sugar, and a rich chocolate or chocolate-peanut butter frosting.
Ice Box Cookies: Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie.
Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.
Pineapple upside down gingerbread cake with molasses, cinnamon, and ground ginger baked over caramelized brown sugar and pineapple rings. A spiced twist on the classic retro dessert.
Poppyseed bundt cake with a cinnamon-brown sugar swirl tucked through the middle. Buttermilk-soaked poppyseeds, whipped egg whites for lift, and a hint of almond extract for nutty depth.
Brown sugar pound cake topped with butter-toasted pecan frosting. Tall Bundt with a dense crumb, deep caramel notes, and a nutty browned-butter glaze that drips down the sides.
Praline cookies fold crushed homemade pecan praline candy into giant brown sugar drop cookies, finished with a chocolate drizzle. Bakery-style oversized cookie perfect for gifting.