2,546 egg food recipes

Rocky road cake: a moist devil's food bundt loaded with chocolate chunks, marshmallows, raisins, and nuts. Mayonnaise in the batter keeps every slice tender and rich.

Pistachio bundt cake marbled with chocolate syrup, built on a yellow cake mix and pistachio pudding base. A vintage doctored cake mix bundt with a beautiful green-and-brown swirl.

Bienville sauce, the rich New Orleans seafood velouté spooned over baked oysters Bienville. Trout, shrimp, crab, and Chablis enriched with egg yolks and cream. Classic Creole French Quarter classic.

Kaleidoscope slice-and-bake cookies with red, green, and plain dough rolled together for a colorful Christmas pattern. Freezer-friendly holiday cookies that store up to 6 months.

Red, white, and blue striped slice-and-bake cookies for the Fourth of July. Simple sugar cookie dough tinted with food coloring, stacked, chilled, and sliced into patriotic treats.

Guava chiffon pie with a flaky butter-and-shortening crust and a cloud-light tropical filling of guava juice, gelatin, and folded meringue. Topped with sweetened whipped cream and fresh guava slices.

Betty Crocker mint swirl chocolate cake, that's easy to make using box cake mix and turns out very pretty.

Fluted sandwich cookies filled with tinted vanilla buttercream in three pastel colours. A pretty bakery-style cookie with a cut-out window on top showing the green, pink or yellow filling underneath.

Frosted pecan cuplets, bite-sized butter cookies rolled in chopped pecans with a tinted buttercream center. A festive thumbprint cookie for holiday cookie trays.

Pumpkin-shaped peanut butter cookies decorated with orange juice frosting for Halloween. Easy cut-out cookies kids love decorating with candy corn faces.

Chocolate brandy cake doctors a devil's food mix with brandy, eggs, and oil, then bakes into a tender bundt soaked twice with a hot brandy-chocolate glaze. Make a day ahead for full flavor.

Soft French buttercream cookies made with powdered sugar, cream of tartar, and vanilla. Tint the dough with food coloring and top with colored sugar for holidays or parties.

Lemon poppyseed spritz cookies are pressed into star and swirl shapes, baked tender, then iced with a pale lemon glaze and finished with a poppyseed sprinkle.

A festive red velvet cake made with German chocolate cake mix and sour cream, topped with a cooked flour frosting and handmade marzipan holly leaf decorations.

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Toasted tongue meringues on popsicle sticks for Halloween. Pink-tinted meringue cookies shaped like tongues, baked low and slow until crisp and dry.