663 egg food recipes

Bacardi rum cake made with yellow cake mix, vanilla pudding, pecans, and dark rum, then soaked in a buttery rum syrup. A boozy, sticky bundt cake that's a holiday classic.

Italian cracked wheat and pepper bread for the bread machine with bulgur, wheat germ, coarsely cracked black pepper, and olive oil. A hearty, peppery loaf with nutty whole grain texture.

Food processor potato bread made with instant potato flakes, dry milk, and eggs for an extra-soft, tender crumb. One round loaf with a golden crust and pillowy interior.

Chocolate oatmeal pie with coconut, rolled oats, and chocolate chips in a corn syrup custard, baked in a press-in oil crust. A chewy, fudgy Southern-style pie with crunchy texture.

Sherry wine Bundt cake made with yellow cake mix, French vanilla pudding mix, nutmeg, and chopped walnuts. Rich, moist, and warmly boozy with minimal effort.

Peach dessert cake with fresh peaches baked into a lemon-scented batter, topped with cinnamon sugar and chopped nuts. Serve warm with whipped cream for a summer treat.

Brownie pecan pie with melted sweet chocolate, corn syrup, and whole pecans in a flaky crust. A fudgy, gooey mashup of two classic Southern desserts.

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.

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.

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.

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.

Christmas kuchen bakes a buttery yeast bread scented with lemon, orange, mace, and coriander, then ribbon-tied for gifting. German-inspired holiday loaf that freezes for two months.

Portzilke are traditional German-Russian yeasted fritters loaded with raisins, fried golden in deep fat. A heritage pastry from the Volga German tradition, puffy and sweet.

Israeli upside-down apple cake made with potato starch instead of flour, naturally gluten-free. Whole apples stuffed with walnuts and raisins bake in a caramel base topped with a light sponge.

Chocolate diamond cookies with unsweetened chocolate, pecans, and vanilla. A fudgy, brownie-like holiday cookie baked in one pan and cut into festive diamond shapes.

Pecan and chocolate bars with a buttery shortbread base, toffee brickle bits, coconut, and melted chocolate on top. Three layers of crunch, chew, and richness in every square.