Recipes with eggs

Whole wheat apple loaf sweetened with honey, made with buttermilk, wheat germ, and grated fresh apples. A wholesome quick bread with cinnamon and lemon zest.

Fudgy two-layer chocolate cake made with a full cup of unsweetened cocoa, buttermilk, and a 50/50 brown sugar mix for moisture. Topped with a glossy chocolate-butter frosting that sets to a soft, sliceable finish.

Hawaiian fruit bread with dates cooked in pineapple juice, honey, and nuts baked into a dense, moist loaf. A no-refined-sugar quick bread that slices better the next day.

Fat-free apple cake made with applesauce instead of butter or oil, loaded with diced Granny Smith apples, raisins, cinnamon, and nutmeg. Freezer-friendly.

Chocolate-filled cake roll with a light sponge cake and chocolate pudding filling, dusted with cocoa. A lighter jelly roll dessert made with reduced sugar and skim milk.

Kouloures is a traditional Greek Easter bread, sweet yeast loaves brushed with egg yolk, scattered with sesame seeds, and crowned with red-dyed eggs symbolizing the resurrection.

Wow your kids with this decadent dessert that will have them hugging you every minute!

English rocks cookies packed with candied cherries, candied pineapple, dates, and pecans in a spiced brown sugar-buttermilk batter. A dense, fruity holiday cookie baked low and slow.

Georgia pecan biscotti with toasted pecans and orange zest, twice-baked until shatteringly crisp. A Southern twist on the Italian classic, perfect for dunking.

Soft pumpkin walnut cookies topped with maple frosting. Made with real pumpkin puree, brown sugar, pumpkin pie spice, and crunchy walnuts for a cakey fall cookie.

Banana walnut upside-down cake with a brown sugar-maple syrup caramel, sliced bananas in concentric circles, and a cinnamon butter cake. Served warm with whipped cream.

Chocolate-topped peanut butter oatmeal cookies with brown sugar, melted chocolate drizzle, and chopped peanuts. A big-batch cookie recipe that makes six dozen crispy-edged treats.

Rhubarb crumble cake: a buttery orange-scented cake layered with tart rhubarb and a hazelnut muscovado crumble on top. British teatime classic, best on day two.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.

Apple nut muffins made with unsweetened applesauce, chopped nuts, and just a quarter cup of sugar. Tender, lightly sweet breakfast muffins with a moist apple crumb.

Cooked eggnog made with skim milk, eggs, powdered sugar, and vanilla, gently simmered for food safety. Serve warm with nutmeg or blended cold over crushed ice.