8,904 egg bake recipes

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

Raisin nut bran muffins with raisin bran cereal as the bran source, brown sugar, cinnamon, and a splash of milk. Quick weekday breakfast muffins, ready in 45 minutes.

Vanilla pignoli biscotti are buttery Italian twice-baked cookies packed with toasted pine nuts and fragrant vanilla. Crisp enough to dunk in coffee, with a tender, golden crumb.

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

Melt-in-your mouth balls topped with crunch sesame seeds are a delicious, not too sweet, accompaniament to coffee or tea.

Plain muffins combine flour, sugar, milk, egg, and baking powder into a basic batter that bakes into 12 tender, golden tops in 20 minutes. The classic blank-canvas quick bread for any add-in.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Cinnamon apple bundt cake made with whole wheat flour, fresh apple slices, walnuts, and apple juice. A lighter oil-based cake dusted with powdered sugar, best served warm.

Rich almond spritz cookies with nutty depth and delicate crumb. Cookie press shapes bake up golden with sophisticated flavor beyond basic butter cookies.

Black Forest ice cream cake: two layers of moist chocolate-coffee cake sandwich a slab of vanilla ice cream, frosted with whipped cream and crowned with cherry pie filling. A frozen showstopper.

Brown sugar pound cake with a deep caramel note and a toasted-pecan frosting that drips down the sides. A dense, buttery tube cake from TV weatherman Willard Scott's kitchen.

This showstopper three-layer chocolate buttermilk cake gets its velvety crumb from tangy buttermilk and sour cream, while instant coffee deepens the cocoa flavor. Each layer splits in half for six tender tiers.

Diabetic-friendly pecan oatmeal cookies made with egg whites instead of whole eggs, plus bran flakes for extra fiber. Crisp edges, chewy centers, and lighter than traditional oatmeal cookies.

Upside-down rhubarb muffins with a caramelized brown sugar and butter rhubarb topping. Warm nutmeg-spiced muffins flipped to reveal a sticky, tart rhubarb crown.

Traditional Welsh honeycake with a spiced, honey-rich crumb topped with glossy meringue. Teisen Mel is a heritage British bake with warm cinnamon, a honey glaze, and a cloud of toasted meringue on top.

Chewy butterscotch bar cookies made with brown sugar, bran, and nuts, rolled in powdered sugar after baking. A simple vintage treat with a nutty, toffee-like flavor.