8,902 egg bake recipes

Authentic German apple cake recipe that will wow your guests. Decoratively topped with apple halves with a light and fluffy crumb, a winning classic German recipe.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

British-style Christmas tree biscuits made with golden syrup, mixed spice, and brown sugar, baked with a hole at the top so they can be threaded with gold string and hung as edible ornaments. A traditional Christmas cookie.

Spiced Zucchini Cookies with Raisin and Nuts recipe

Microwave coffee cake bakes a cinnamon-sugar topped tender crumb cake in just 6 minutes, then finishes under the broiler for a caramelized crackly top. Coffee break ready.

Crunchy twice-baked biscotti packed with walnuts, orange and lemon zest, and a surprising kick of black pepper. The ideal coffee-dunking cookie that stores beautifully in tins.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

A basic, delicious cookie that will satisfy the tastes of butterscotch-lovers everywhere.

Classic ginger snap cookies with molasses, cinnamon, and cloves. Crispy edges with signature crinkled tops. Big batch recipe makes about 10 dozen small cookies.

Popular on the West Coast, these thick, soft, nut and date cookies appear in many local cookbooks.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Triple layer chocolate cake with cocoa, unsweetened chocolate, and coffee in the batter, topped with a fluffy Italian meringue chocolate frosting. Lower in fat than classic recipes thanks to yogurt and egg whites.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.

Traditional Tennessee cornmeal muffins with buttermilk and melted lard, baked in pre-heated muffin tins for crisp golden bottoms. Pure cornbread, no flour added.

Sheet-pan peach coffeecake with a tender pressed-in shortcake base, fresh sliced peaches, buttery crumb topping, and a lattice over the top. Travels beautifully to brunch.

Banana walnut bread, an easy one-bowl quick bread made with ripe mashed bananas, oil for moisture, and crunchy chopped walnuts. Moist, tender, and ready to slice for breakfast or a snack.