830 brown egg recipes

Rubber stamp gingerbread cookies bake up firm enough to hold cutter shapes and decorate, with a pinch of cayenne hiding behind the molasses, ginger, and cloves for unexpected warmth.

Tender chocolate chip cookies with golden edges prove that low-fat baking can deliver real flavor when you swap butter for margarine and use egg whites strategically.

Enjoy this deliciously moist rhubarb cake without feeling guilty at all, and the best of all is that this cake is packed with goodness!

High fibre banana bran muffins: a one-bowl breakfast muffin with bran flakes, mashed banana, and a hint of clove. Mix in 10 minutes, bake straight from cupboard staples.

Brown sugar refrigerator cookies with a butterscotchy flavour and a hint of orange zest. The dough chills into a log, slices thin, and cuts into fancy shapes for a crisp icebox cookie that yields 4-5 dozen.

Applesauce oat bran muffins with egg whites instead of whole eggs for a lower-cholesterol breakfast bake. High-fiber, lightly sweetened with brown sugar, and ready in 40 minutes.

Zucchini bread with dark brown sugar and vanilla, baked into two moist loaves. The garden-rescue quickbread that puts late-summer squash to delicious use.

Nutty Roca cookies: a buttery shortbread bar topped with melted chocolate and pressed-in nuts, inspired by the famous Almond Roca toffee candy. Two-step bake-and-spread for 48 bars.

Sweet, sour, refreshing and tasty. This is a great dessert that's easy to put together and comes out delicious. Light enough, so you don't have to worry about putting on too many calories, and still satisfies your sweet tooth.

Banana bread with bran cereal and chewy dried apricots, baked into a hearty fiber-rich loaf with brown sugar warmth and a tender crumb. A wholesome breakfast quickbread.

Moist in the inside and chewy on the outside, the combination of applesauce and peanut butter makes these cookies absolutely tasty and addictive.

Be sure and double this recipe. It only makes 2 dozen cookies, hardly worth getting the dishes dirty! But the cookies are tasty!

These pineapple muffins are very moist, mixing pineapples into the flour, also place the pineapple wedges at the bottom of the muffin pans, they can be breakfast, snack or a dessert.

Fresh strawberries, nutty almond, and crispy phyllo pastry make this delicious tart and it's also very light. An ideal dessert to end the meal.

German gingerbread cookies (Lebkuchen-style) with ginger, cinnamon, cloves, and dark molasses. A classic Christmas cookie that bakes drop-style or chills overnight for cookie-cutter shapes.

Strawberry oatmeal muffins built with instant oats, cake flour, fresh diced strawberries, and egg whites for a low-fat, breakfast-friendly muffin sweetened with brown sugar and warmed with cinnamon.