2,038 egg bake recipes

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Molasses Doughnuts are spiced yeasted doughnuts with cinnamon, ginger, and half a cup of molasses - bread machine dough, deep-fried, and shaken in sugar while still warm.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.

A fudgy chocolate brownie cake steamed in a pot-within-a-pot using shelf-stable ingredients like dried eggs and buttermilk powder. Ideal for camping, off-grid baking, or when you don't have an oven.

Grand Marnier orange liqueur cake with sour cream, chopped nuts, and slivered almonds. A rich, tender tube cake soaked in a boozy orange syrup for a sophisticated celebration dessert.

Duchess spice cake with cinnamon, nutmeg, and cloves topped with maple buttercream frosting. A warmly spiced buttermilk layer cake with old-fashioned charm.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Painted sugar cookies decorated before baking with egg yolk paint and food coloring. A fun, creative baking project for kids that skips messy icing entirely.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Low-calorie marble chocolate brownies made with applesauce instead of oil and sugar-free sweetener. A swirled vanilla-and-chocolate treat that satisfies the craving without the guilt.

Cranberry lemon bread is a quick bread studded with fresh cranberries and pecans, brightened with lemon zest in the batter and a tart lemon-sugar glaze on top. Best served the day after baking.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.