104 egg food recipes

Warsaw chrusciki, the crisp Polish bow-tie cookies known as angel wings. An egg-yolk-rich dough spiked with rum, rolled paper-thin, twisted, fried light, and dusted with powdered sugar.

Quick brownies made with biscuit baking mix, cocoa powder, brown sugar, and walnuts. Six ingredients, one bowl, and 35 minutes from start to cut squares.

Magic window cookies are sugar cookies with stained glass centers made from crushed hard candy that melts during baking. A holiday favorite for tree ornaments and gifts.

Passover bagels made with matzo meal instead of flour, using a choux-style dough of boiled water, oil, and eggs. Kosher for Pesach and surprisingly chewy inside with a crisp crust.

Sparkle cookies rolled in red and green sugar for a festive Christmas look. Made with cookie mix, almond extract, and cream of tartar for a soft, tender bite. Makes 4 dozen.

Impossible caramel custard pie that forms its own crust as it bakes. Just blend milk, eggs, brown sugar, butter, and Bisquick, pour into a pie plate, and bake. No crust-making required.

Fiddlehead puff is a savory egg and cheese casserole baked with fresh fiddlehead ferns and biscuit mix. A simple springtime brunch dish that showcases this seasonal wild green.

Southern spoon bread made with stone-ground white cornmeal, eggs, butter, and milk. Custardy and soft enough to scoop with a spoon, with a golden crust on top.

Crispy deep-fried ricotta fritters coated in ladyfinger crumbs with orange zest and nutmeg, served warm with raspberry sauce. An Italian-style dessert that's golden outside and creamy within.

Lemon feather cakes - airy lemon pancakes made with sour cream, beaten egg whites, and fresh lemon zest. Served with warm blueberry sauce and whipped cream for a weekend brunch worth waking up for.

A lighter take on chocolate brownies using reduced-fat margarine, sugar substitute, and skim evaporated milk. Topped with pecans and ready in just 30 minutes.

Ipswich lemon pie, a traditional English custard tart with lemon juice, zest, butter, and eggs in shortcrust pastry. A simple, elegant British dessert served hot or cold.

Pistachio pudding cake made with white cake mix and soda water, baked in the microwave and topped with a fluffy pistachio whipped icing. A retro green dessert in 30 minutes.

Frosted ginger cookies with deep molasses warmth, soft pillowy centers, and a sweet frosting finish. Classic drop-cookie method delivers tender bakery-style rounds every time.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.