466 vanilla crown recipes

Slice-and-bake oatmeal icebox cookies with brown sugar, chopped nuts, and vanilla. Crisp when stored airtight, soft and chewy when left loosely covered.

Zebra bars layer chocolate and vanilla batter in a 13x9 pan, topped with chocolate chips and walnuts. Two-toned cookie bars from one butter-brown sugar dough.

Old-fashioned slice-and-bake butterscotch cookies loaded with brown sugar and chopped nuts. Chill the dough in a log, slice into rounds, and bake in just 10 minutes.

Freezer-friendly zucchini bread batter made in a food processor with brown sugar, cinnamon, and nuts. Mix a big batch, freeze in loaf pans, then bake fresh loaves whenever the craving hits.

Homemade chocolate caramels with unsweetened chocolate, cream, and brown sugar cooked to firm ball stage. Rich, chewy candy poured over chopped nuts and cut into squares.

Chocolate chip cookies with a secret in the technique: beat the margarine and sugars until fluffy and pale before anything else joins the bowl. Crisp edges, soft centers, walnut crunch.

Vegan no-bake chocolate macaroons made with rolled oats, cocoa and plant milks, boiled into a fudgy dough and set in the fridge. No oven, no dairy, no eggs. A quick chocolate-oat cookie with a hint of coconut.

Chocolate pecan pie bars with a buttery shortbread crust and a gooey corn syrup filling loaded with chopped pecans and chocolate morsels. All the flavor of pecan pie, no pie dish needed.

Traditional Italian fig cookies (cucidati) with a sweet filling of dried figs, raisins, walnuts, and cinnamon wrapped in a buttery dough. A classic holiday cookie from Italian-American bakeries.

Classic Nestle Toll House chocolate chip cookies with butter, brown sugar, semi-sweet morsels, and chopped nuts. The original back-of-the-bag recipe that started it all.

The original 1939 Nestle Toll House chocolate chip cookie recipe, straight from Ruth Wakefield's kitchen. Butter, brown sugar, vanilla, and semi-sweet chips with chopped walnuts. Makes 100 cookies with crispy edges and chewy, melty centers.

Fish Market apple pie layers tender McIntosh apples in a creamy sour cream custard, all baked in a cinnamon-spiced crust under a buttery cinnamon-walnut streusel. A custardy twist on classic apple pie.

Royal coconut cookies: chewy oatmeal-coconut drop cookies built on brown sugar and butter. Crisp edges, tender centers, and toasty coconut flavor in every bite.

Louisiana banana cake with mashed bananas in a buttermilk batter, topped with sliced fresh bananas and a broiled coconut-brown sugar topping. A Southern sheet cake served warm.

Bread machine peaches and cream loaf with both canned and dried peaches, sour cream, brown sugar, and a hint of cinnamon and nutmeg. Soft, fragrant, and almost cake-like.

Sweet rhubarb quick bread with brown sugar, chopped nuts, and a homemade buttermilk made from milk and vinegar. Makes two moist loaves that freeze well.