2,546 egg food recipes

Pumpkin nut cake baked directly in sealed canning jars for long storage. Warmly spiced pumpkin-walnut cake with cloves, cinnamon, and allspice. A giftable holiday treat.

Flourless chocolate espresso cake baked in a water bath with a pound of butter, two types of chocolate, and a fresh raspberry puree sauce. Dense, fudgy, and gluten-free.

Easy peach fritters fried into golden, crisp puffs and rolled in cinnamon sugar while hot. Fresh diced peaches folded into a quick batter, ready in 20 minutes from bowl to plate.

Classic New York-style cheesecake with a graham cracker crust, sour cream filling, and a slow-cool method that prevents cracking. Folded egg whites give it a lighter, creamier texture.

Chocolate cherry cookies with a whole maraschino cherry hidden inside each cocoa cookie, drizzled with melted chocolate icing. A cherry cordial in cookie form.

This 1951 Pillsbury Bake-Off classic layers chocolate-mint cake with a cream cheese frosting made from semisweet chocolate, peppermint extract, and powdered sugar. A retro showstopper.

Impossible caramel custard pie forms its own crust from Bisquick while baking. Brown sugar gives it a deep caramel flavor, with flaked coconut on top. Just blend, pour, and bake.

Triple chocolate cake using cake mix and pudding mix for a fudgy, moist crumb topped with semi-sweet chocolate chips and crunchy walnuts.

Rich cocoa chocolate cake baked in a springform tin and finished with a dark chocolate ganache. A classic one-layer cake with an intensely fudgy crumb from bloomed cocoa powder.

Palm Beach pineapple squares: a chocolate walnut cake base topped with a lemon-scented pineapple layer, baked together into one tropical dessert bar.

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

Chewy date and nut cookie balls rolled in powdered sugar. Baked in a sheet pan, cut into squares while hot, then shaped by hand into bite-sized treats with almond extract and corn syrup.

Old-fashioned molasses cookies with candied citron, chopped nuts, cloves, and cinnamon. Rolled thin, cut out, and baked crisp. A heritage holiday cookie.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Oreo cookie pound cake with chunks of Oreos folded through a buttery batter and finished with a glossy chocolate glaze. A cookies-and-cream bundt that bakes up dense, moist and tender.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.