2,546 egg food recipes

Giant oatmeal chocolate candy cookies with chocolate candies, salted peanuts, and quick oats in a chewy brown sugar dough. Scooped by the quarter-cup for bakery-sized cookies.

Linda's fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.

This rich, moist chocolate cake comes together in just 20 minutes of baking time, topped with a smooth, fudgy icing that seeps into the cake for extra decadence. Perfect for last-minute gatherings or a quick dessert craving!

A triple-lemon Bundt cake made with lemon cake mix, lemon pudding, fresh juice, and a tangy lemon glaze that soaks into every pore. Moist, bright, and bursting with citrus in every bite.

Spinach sausage cheese bake with Italian sausage, cottage cheese and mozzarella. Easy casserole layered and baked in 45 minutes, wheat-free.

Kentucky bourbon brown sugar pound cake: a tender bundt-style pound cake spiked with real bourbon and sweetened with dark brown sugar for a caramel-deep, slightly boozy Southern classic.

Versatile yeast dough that makes both buttery crescent dinner rolls and glazed cinnamon raisin rolls. One big-batch recipe, two classic results, 48 rolls total.

New York-style bagels made with potato water for that signature chewy crust. Boiled then baked, this from-scratch recipe delivers bakery-quality results at home.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

Soft pumpkin cookies loaded with cinnamon, cloves, nutmeg, raisins, and walnuts. A big-batch holiday cookie with warm spice flavor in every cakey bite.

Easy one-layer chocolate cake made with melted unsweetened chocolate, applesauce, and pecans. Dense, fudgy, and finished with a simple dusting of powdered sugar.

Carrot square cake with walnuts, golden raisins, and a tangy orange-flavored cream cheese icing. A 9-inch square pan version of the classic carrot cake, perfect for small gatherings.

Individual almond cream tarts: buttery pastry shells filled with almond-scented vanilla cream and topped with fresh kiwi, strawberries, grapes, and a glossy apple jelly glaze. A classic French patisserie dessert made home-doable.

Moist supper cake made with Dr. Pepper-softened oatmeal, brown sugar, and nutmeg, finished under the broiler with a bubbling coconut-cream topping. Retro Southern dessert with real staying power.

Bolognese sponge cake layered with vanilla custard and rum, frosted in coffee zabaglione buttercream, then crowned with chocolate-dipped almonds and walnut sides. From Il Cantoncino restaurant in Bologna.

Peanut butter and milk chocolate jumbles loaded with chopped chocolate bar pieces. A chewy drop cookie with a rich peanut butter base and melty chocolate chunks.