9,149 egg bake recipes

Three-layer pecan fudge cake made with unsweetened chocolate in both the batter and frosting. Rich, dense, and loaded with chopped pecans throughout.

Triple chocolate cookies with melted semi-sweet and unsweetened chocolate in the batter, chocolate chips folded in, then dipped in more melted chocolate. Fudgy, crackle-topped, and loaded with nuts.

Batter flakey biscuits pour buttermilk-egg batter into hot, butter-pooled muffin tins for crisp-edged, flaky-bottomed biscuits in 20 minutes. Yorkshire pudding meets Southern biscuit.

Golden coconut bars studded with walnuts and raisins, lightly sweetened with maple flavoring. Made with egg substitute for a lighter treat that bakes in 20 minutes.

Moist spice cake loaded with four cups of chopped apples, raisins, cinnamon, and nutmeg, baked in a sugar-dusted pan until the fruit turns tender and sweet.

Chewy oatmeal cookies packed with dates, apples, raisins, and pecans, naturally sweetened by simmered fruit. These keep for days in the fridge and make grab-and-go snacks.

Spice beer cake loaded with raisins and walnuts, made with brown sugar, cinnamon, allspice, and cloves. Beer adds moisture and malty depth to this old-fashioned tube pan cake.

Golden orange bundt cake made with cake mix, buttermilk, orange zest, golden raisins, and walnuts, topped with a fresh orange glaze. A semi-homemade cake with bright citrus flavor.

Oatmeal chocolate chip sheet cake with a boiling-water oat soak for a tender, moist crumb. Topped with walnuts and extra chips for a crackly crust.

Potato fudge cake is an heirloom chocolate-spice cake made moist and tender with grated raw potato, warm spices and almonds, crowned with gooey marshmallow icing and a bittersweet chocolate drizzle.

Sour cream bundt cake with a hidden layer of cinnamon, brown sugar, and chopped pecans. Made with whole wheat flour for a heartier crumb. Dust with powdered sugar and serve warm for brunch.

Classic buttermilk waffles with melted butter, three eggs, and a heavy hand of leavening. Crisp edges, fluffy interiors, ready for berries and maple syrup.

My 10-year-old today made these bran muffins, and they came out moist, and not too sweet. Perfect for breakfast or snack. She enjoyed making these muffins very much.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Loaded granola cookies with toasted walnuts, chocolate chips, raisins, oats, and granola in a buttery brown sugar dough. Chewy, chunky, and they keep for weeks.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.