8,901 egg bake recipes

Grandma's red velvet cake: a true vintage Southern recipe with cocoa, buttermilk, and vinegar reacting with baking soda to give the cake its tender, tangy crumb. Two 9-inch layers, ready in 45 minutes.

Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.

Lighter brownies made with applesauce, oats, and egg whites instead of butter and yolks. Fudgy chocolate squares with a chewy oat-flecked crumb and a powdered sugar finish.

Old-fashioned blueberry cake topped with hard sauce and a hot lemon-blueberry compote that melts the butter into the warm cake. A classic New England dessert with bright berry flavor.

Classic butter cookies with a hint of orange juice and vanilla, rolled and cut into shapes, then topped with a creamy buttercream frosting. A versatile holiday cookie perfect for decorating.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Mint chocolate fudge brownies made with melted mint-chocolate chips for intense minty richness, plus chopped nuts and a dense, fudgy crumb. Thin Mint meets brownie.

Heath Bar cake with nine chopped toffee bars, chocolate chips, and a buttery crumb topping baked in a buttermilk batter. A rich, crunchy coffee cake loaded with toffee and chocolate.

Orange-almond biscotti, the crisp Italian twice-baked cookie scented with fresh orange zest and almond, studded with slivered almonds. Made for dunking in coffee, tea, or a glass of vin santo.

Fresh berry filling and topping make this delicious shortcake outstanding.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Orange icebox cookies are sliceable shortbread-style rounds with fresh orange zest, brown sugar, and chopped pecans. Make ahead dough rolls and chills until baking.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Cranberry-orange bars with whole wheat flour, ground whole orange, and raisins. Low in added sugar and diabetic-friendly with a tart, fruity bite in every bar.

Chocolate chip tea sandwiches: a chewy brown-sugar blondie bar studded with chocolate chips, baked in a sheet pan and cut into dainty squares for tea, showers, or bake sales.

Peanut butter brownies with crunchy peanut butter and a marbled chocolate chip top. Soft, chewy bars baked in a 13x9 pan, makes 24.