2,038 egg bake recipes

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

Banana layer cake stacks two tender 8-inch rounds and slathers them in a real banana frosting brightened with lemon juice. Twice the banana, twice the reason to skip the boxed mix.

Oatmeal rocks are chunky, old-fashioned drop cookies loaded with oats, dates or raisins, and chopped nuts. A stiff-dough cookie with crunchy edges and a hearty, chewy bite.

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Orange poppy seed layer cake soaked in fresh orange syrup and frosted with vanilla cream cheese frosting. A stunning two-layer celebration cake with citrus flavor in every bite.

Chewy oatmeal cookies with brown sugar, white sugar, and quick-cooking oats. A simple, no-frills oat cookie that's soft in the center with golden edges.

Three-layer red velvet cake with buttermilk, cocoa, and vinegar topped with a cooked flour white icing. Old-fashioned Southern style with an ermine frosting that's not too sweet.

Apple-nut cinnamon streusel cake is a sour cream coffee cake folded with chopped apples and toasted sunflower seeds, finished with a cinnamon brown sugar streusel topping. Brunch and breakfast worthy.

Dutch apple bread with chopped apples and walnuts in a buttermilk batter, topped with a cinnamon-brown sugar streusel. A sweet quick bread that bakes into a tender loaf.

Stack spiced almond biscotti into a stunning edible tree centerpiece, cemented with orange marmalade icing. A holiday baking project that doubles as a gorgeous table display guests can eat.

Traditional Tuscan twice-baked nut cookies studded with whole almonds and hazelnuts. Crunchy, fragrant, and built for dunking in Vin Santo or espresso.

Buttered rum pound cake: a tall, tender sour cream pound cake with vanilla and lemon notes, lightened by whipped egg whites folded in at the end. A Southern holiday classic for slicing and sharing.

Chewy brown sugar cookie sticks baked low and slow, cut into thin fingers, and rolled in powdered sugar. Toasted walnuts take these from good to great.

Fresh blueberry cake baked in a springform pan with a buttery batter shell, juicy berry center, and cinnamon crumb topping. A rustic German-style kuchen ready in 40 minutes.