Recipes with eggs

Quick apple breakfast bread topped with overlapping cinnamon-sugar apple slices on a biscuit-style raisin dough. No yeast, no rising, baked in 20 minutes flat.

Milky Way candy bar brownies melted right into the batter for chewy chocolate-caramel squares. A clever Halloween candy stash bake with built-in nougat and caramel layers.

Light lemony cheesecake made with nonfat cream cheese and condensed milk on a graham cracker base. A lower-fat cheesecake topped with fresh fruit that still feels indulgent.

Beef cabbage rolls baked in a clay cooker with ground beef, salt pork, cooked rice, and beef stock. The clay pot traps steam for tender, juicy rolls with a rich, meaty filling.

Soft, pillowy lemonade cookies brushed with frozen lemonade concentrate and dusted with sugar. A pantry-friendly drop cookie with bright citrus tang and a sparkling sugary crust.

Deep-fried breaded pork chops served with golden fried apple rings, seasoned with ginger, allspice, and optional coriander. A crispy, spiced pork and apple combination with a crunchy breadcrumb crust.

Calzoni di ricotta are Italian fried half-moon turnovers stuffed with creamy ricotta, diced ham, and provolone, sealed in a lemon-kissed dough and fried golden. A crisp shell, molten cheese center, perfect antipasto or quick lunch.

Matzoh fritters stuffed with currants, almonds, and dried apricots, lightened with folded egg whites and fried golden. A Passover-friendly treat with bright lemon flavor.

Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.

Chocolate pecan fudge pie with melted chocolate chips, corn syrup, and pecan halves baked in a flaky shell. Dense, fudgy filling served chilled with ice cream and chocolate sauce.

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Chocolate hazelnut mousse blends bittersweet chocolate, cocoa, and Frangelico into a silky pudding-based mousse, topped with toasted hazelnuts. A lighter make-ahead dessert for dinner parties.

Italian pesto quiche folds a quick parsley-walnut pesto into a half-and-half custard over shredded Swiss and parmesan in a flaky crust. A herby, nutty spin on classic quiche that slices as well at brunch as at dinner.

Old-fashioned gingerbread cake with New Orleans-style molasses, ginger, and cinnamon. A moist, dark, warmly spiced snack cake served hot with whipped cream or applesauce.

Yeast-risen chocolate chip coffee cake baked in a tube pan with a crunchy coffee-walnut-chocolate streusel topping. A rich, bakery-style breakfast cake with real coffee flavor in the crumble.

Potato crepes topped with stir-fried scallops, salmon, and asparagus in a ginger-soy sauce. A restaurant-quality Asian-fusion dish for two with wok technique.