9,149 egg bake recipes

Chocolate chip and almond biscotti are twice-baked Italian cookies built for dunking. Toasted almonds, semi-sweet chips, and a splash of whiskey give these crisp logs serious depth.

Buttermilk waffles with raspberry sauce trade syrup for a bright purple-red puree spiked with orange zest. The tang of buttermilk and lift from baking powder give crisp-edged waffles a fluffy interior.

French apple cake made with yellow cake mix, lemon pudding, Granny Smith apples, and raisins, finished with a tart lemon glaze. A spiced bundt cake that stays moist thanks to sour cream.

Breezy brownies made with Hershey's-style chocolate syrup, pecans, and a poured fudge frosting cooked stovetop. Old-fashioned pantry brownies with a glossy chocolate top that sets like candy.

Buttermilk chocolate cake made with real unsweetened chocolate and topped with a from-scratch dark chocolate frosting. A rich, tender two-layer cake with deep cocoa flavor.

Lemon chiffon pie folds whipped egg whites into a tart lemon-gelatin custard for a cloud-light, no-bake pie filling. Crowned with sweetened whipped cream in a baked shell.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Emma Lynn's pound cake with heavy cream, six eggs, and cake flour baked in a tube pan. No leavening needed. A classic Southern-style pound cake with a tight, buttery crumb.

A Southern-style pound cake with butter, five eggs, and a hint of almond extract, baked low and slow then soaked with a warm lemon glaze. Dense, buttery, and utterly addictive.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

Old-fashioned unleavened seed cake with caraway seeds, candied orange peel, mace, and chopped nuts. No baking powder needed, whipped egg whites provide the lift.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Polish nalesniki are delicate egg-white pancakes rolled around a lemon-vanilla sour cream pudding, baked until warm, then dusted with powdered sugar. An old-world dessert.

Five-ingredient pound cake with seven eggs, butter-flavored shortening, and no leavener. Baked low and slow in a tube pan for an ultra-dense, velvety crumb with a golden crust.

Sunny lemon pie with a custard filling made from fresh lemon juice, orange juice, heavy cream, and eggs baked in a flaky crust until deep golden. Bright, tangy, and rich.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.