1,834 egg bake recipes

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

Moist dill yeast bread with cottage cheese in the dough, fresh dill weed, and a buttered crust. Makes 4 large loaves, perfect for sharing or freezing. Soft, tangy, herb-flecked.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Whole wheat potato bread made with mashed potatoes, potato water, honey, and yogurt. A soft, hearty loaf with extra moisture from the potatoes for a tender crumb.

Fat-free chocolate cake with cocoa powder, egg whites, and corn syrup for moisture, finished with a quick cocoa glaze. Surprising richness with zero added butter or oil.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

Mrs. Fields pumpkin spice cookies with dark brown sugar, plump raisins, and toasted walnuts. Soft, cakey, and packed with warm fall spice. A copycat worth making.

Maple bran muffins made with whole wheat flour, natural bran, walnuts, and real maple syrup, topped with a sweet maple glaze. A wholesome, high-fiber breakfast muffin with genuine maple flavor.

Kopenhai is a Greek almond torte with an orange-scented shortbread base, fluffy ground-almond souffle filling, crackly phyllo top, and a fragrant lemon-cinnamon syrup soaked through every diamond slice.

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.

Caramel-pecan cake made with buttermilk chocolate batter, folded egg whites for lift, and a gooey caramel-chocolate chip topping baked right on top.

Light carrot cake made with applesauce instead of oil and egg whites instead of whole eggs, studded with raisins and drizzled with a fresh orange glaze. Lower in fat but still full of flavor.