2,038 egg bake recipes

Mother's fruit cake is a brandy-soaked holiday classic with cherries, apricots, pineapple, peel, raisins, and currants bound in a spiced chocolate-scented batter. Baked slow and aged for two months.

Homey meatball stew with cream of celery soup, peas, potatoes, and fluffy Bisquick egg or parsley dumplings dropped on top. Midwestern comfort food one-pot dinner.

Italian fig and raspberry crostata with almond cream filling on a buttery sweet pastry crust. Fresh figs, scattered berries, and a dusting of powdered sugar make this tart stunning.

Dense, moist persimmon spice cake with cinnamon, nutmeg, cloves, walnuts, and orange-lime zest. No baking powder needed. Freezes beautifully for make-ahead dessert.

Cranberry drop cookies studded with chopped fresh cranberries and nuts, drizzled with a buttery orange glaze. A tart, festive holiday cookie with citrus frosting.

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.

Curry-spiced pea fritters dropped from a spoon into hot oil. Crisp outside, soft and green-flecked inside. A fast fried side dish or handheld appetizer.

South American pork and corn pie spoons spiced pork with sweet corn, raisins, and black olives under a fluffy cornmeal topping. Pastel de choclo style casserole, baked in 45 minutes.

Self-saucing hot fudge pudding cake with a cocoa batter that creates its own chocolate sauce as it bakes. Warm, gooey, and made from pantry staples.

Almond cinnamon-raisin biscotti with brandy and vanilla, twice-baked in the classic Italian style. Crisp, lightly spiced cookies for dipping in coffee, tea, or a glass of vin santo.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.

Blackberry grunt with spiced molasses berries topped with egg-glazed biscuit rounds baked golden brown. An old-fashioned fruit dessert with warm cinnamon, nutmeg, and cloves.

Layer cookies with a buttery shortbread base topped with a crisp brown sugar meringue and chopped nuts. The egg yolks go in the bottom layer, the whites become the chewy topping.

Sour cream blueberry cake with a buttery shortbread-style base, fresh blueberries, and a rich sour cream custard topping. A European-style fruit cake baked in a springform pan.

Greek honey bread from the island of Sifnos with ricotta cheese, eggs, cinnamon, and three cups of honey baked in a dough-lined pan. A traditional Cycladic sweet pastry cut in diamond shapes.

Lemon refrigerator cookies with fresh lemon juice, lemon zest, and chopped nuts. A slice-and-bake icebox cookie with bright citrus flavor that makes 6 dozen from one batch of dough.