Recipe Sifter

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Louisiana-style baked beans dressed up with sauteed onion, green pepper, ham, honey and brown sugar, with a Worcestershire-and-hot-sauce kick. A 30-minute Creole spin on canned pork and beans.

Traditional homemade wine fermenting dried apricots with raisins, citrus slices, ginger, and yeast for 30 days before bottling.

Grilled satay skewers marinated in soy, curry, and lime with a creamy coconut peanut dipping sauce. Works with chicken, beef, or pork for appetizers or a full meal.

Slow cooker sweet and sour chicken with pineapple chunks, brown sugar, red wine vinegar, carrots, and green pepper. A dump-and-go crockpot dinner that works with frozen chicken.

Beer pancakes with molasses served with a homemade brown sugar and beer Pilgrim syrup. A hearty, colonial-inspired breakfast with malty depth and caramel sweetness.

Pull-apart breakfast bread with frozen dough, brown sugar, butter, cinnamon, and pudding mix for a caramel-sticky glaze. An easy monkey bread-style brunch treat.

Apple streusel squares with a buttery shortbread crust, cinnamon-raisin sauteed apples, and a pecan-brown sugar crumble topping. Three layers of fall flavor in every bar.

Nana Moon's traditional Christmas pudding: brandy-soaked dried fruit, suet and breadcrumbs steamed for hours into a dark, rich pudding, flamed with brandy and served with brandy butter.

Classic stovetop rolled oats cooked in 5 minutes and topped with your choice of butter, brown sugar, honey, jam, or cream. Simple, customizable breakfast oatmeal.

Homemade chocolate-glazed caramels with pecans, topped with melted milk chocolate. Cooked to firm-ball stage for a chewy, buttery candy that cuts into neat squares.

Ribs with peach barbecue sauce, a sweet-and-spicy Asian-fusion glaze of fresh peach puree, mirin, ginger, garlic and chili paste brushed over lamb or pork spareribs. Marinated overnight for deep flavor.

Fitzwilliam Inn Nutty Pie with Caramel Sauce recipe

Easy almond-topped bundt cake made with yellow cake mix and brown sugar. This impressive dessert bakes upside-down so the almond topping becomes a golden crust.

Vegan brownies with chocolate sauce bake into a self-saucing pudding cake with no eggs and no dairy. Soy milk and oil keep the crumb tender, while a layer of cocoa, brown sugar, and boiling water poured over the batter sinks down into a fudgy hot sauce as it bakes.

Granola and brown sugar give this cookie its crunch and rich flavor.