466 vanilla crown recipes

Kitchen-sink cookies loaded with rolled oats, crushed cornflakes, shredded coconut, and pecans. Crispy edges, chewy centers, dusted with powdered sugar. Similar to ranger cookies.

Almond crisp bars with rolled oats, coconut, and toasted almond pieces in a buttery brown sugar base. Six ingredients pressed into a pan, baked, and cut while warm into chewy-crisp squares.

Mrs Fields apple cobbler cookies loaded with chopped Granny Smith apples, apple butter, raisins, and pecans, rolled in a cinnamon-oat crumb coating. Fall baking at its finest.

Maple-walnut pound cake baked in a tube pan with a cinnamon-walnut streusel layer through the middle and on top. Dense, buttery, and loaded with maple and brown sugar flavor.

Southern Carolina apple cake packed with 3 cups of diced apples and chopped nuts, finished with a warm brown sugar butter sauce poured right over the top. Dense, moist, and deeply comforting.

Old-fashioned oatmeal cake with broiled Lazy Daisy frosting of brown sugar, butter, evaporated milk, and chopped nuts. Vintage American sheet cake with a caramelized topping.

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.

Frozen pumpkin pie made with vanilla ice cream, pumpkin puree, and brown sugar in a baked pie shell. Topped with meringue and flash-baked like a Baked Alaska.

Market mystery cookies with just five ingredients: butter, dark brown sugar, oats, egg, and vanilla. Cooked in a double boiler, then baked into tiny, crisp, toffee-like wafers.

Porcupine quills are vintage no-flour cookies made with dates, walnuts, brown sugar, and egg whites, rolled in flaked coconut. Chewy, sweet, and naturally gluten-free.

Crunchy brown sugar nugget cookies baked in muffin tins with oats, granola, pecans, and butter. Flourless, crumbly, and caramelized with crispy edges.

Dark zucchini bread made with brown sugar, molasses, cinnamon, allspice, and nutmeg. Deeply spiced and extra moist from three cups of grated zucchini.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Layered chocolate candy squares with vanilla wafer crumbs, walnuts, chocolate chips, and coconut baked in a brown sugar-evaporated milk glaze. No-mixer, one-pan treat.

Famous Amos copycat chocolate chip coconut cookies with flaked coconut, chopped pecans, and semi-sweet chips in a buttery brown-sugar dough. Bigger and chewier than the bag version.

Old-fashioned stovetop fudge made with unsweetened chocolate, brown sugar, condensed milk, and corn syrup. Beaten smooth, studded with nuts, and cut into squares. Classic candy making.