607 brown butter recipes

Cranberry apple casserole with tart Granny Smiths and fresh cranberries under a buttery oat-walnut crumble topping. The Thanksgiving side that doubles as dessert.

Coffee-walnut toffee cooked to 290F with espresso, molasses, and cinnamon, then topped with swirled bittersweet chocolate and more toasted walnuts. A two-week make-ahead candy.

Pumpkin pie with a buttery brown sugar pecan streusel that bakes onto the top during the second stage. The cross between pumpkin and pecan pie that solves the holiday choice forever.

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.

Chewy cookies packed with oats, peanut butter, and finely chopped apples. Whole wheat flour adds nuttiness while egg substitute keeps them lower in fat. Perfect for lunchboxes.

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Sour cream apple pie with a cinnamon-spiced shortbread crust and a buttery walnut streusel top. McIntosh apples bake into a custardy filling that sets up creamy under the crunchy walnut topping.

Soft, cakey cranberry drop cookies loaded with whole fresh cranberries, walnuts, and a touch of lemon juice. Makes 3 dozen festive holiday cookies with a tender crumb.

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.

This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze.

Chocolate chunky muffins loaded with rolled oats, bran flakes, chocolate chunks, and chopped nuts. A hearty, fiber-rich muffin with deep brown sugar flavor and chewy texture. Built from pantry staples with powdered buttermilk for tender crumb.

Icelandic three grain brown bread made with rolled oats, rye flour, and whole wheat in a buttermilk batter. A no-knead, no-yeast quick bread with dense, earthy flavor and a tender crumb.

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.

Brandy-spiked pumpkin cheesecake on a buttery pecan crust with cinnamon, ginger, nutmeg, cloves, and mace. A rich, spiced holiday dessert worth the overnight chill.