2,546 egg food recipes

None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.

Old-fashioned sour milk jumbles cut with a doughnut cutter and sprinkled with sugar straight from the oven. Buttermilk and nutmeg give these ring-shaped cookies a tender crumb and warm spice.

Soft orange juice cookies with fresh OJ in the batter and a tangy orange-glazed top. A vintage church-supper drop cookie with bright citrus flavor in every bite.

Lady finger icebox cake layered with rich chocolate mousse made from German chocolate, butter, and eggs, topped with whipped cream. No baking, freezer-friendly.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Chocolate cake sweetened with fructose instead of granulated sugar, made with cocoa powder and skim milk. A lower-glycemic alternative to traditional chocolate cake with a rich, moist crumb.

Loaded brownies with melted unsweetened chocolate, marshmallows, pecans, and chocolate chips baked into a fudgy, gooey slab. Stress-baking at its finest.

Quebec maple syrup pie (tarte au sirop d'erable) with a custard filling of pure maple syrup, cream, and eggs in a flaky shell. Five ingredients, intensely sweet, purely Canadian.

Mincemeat oatmeal cookies: chewy spiced drop cookies that pack the entire flavor of a Christmas mince pie into a hand-held bite. Brown sugar, molasses, oats, and a generous spoonful of mincemeat per cookie.

Two egg cake is a versatile vanilla cake made with just two eggs, cake flour, and shortening. Bake it as a loaf, layer cake, or cupcakes and frost however you like.

Soft, buttery sugar cookies with a hint of lemon zest, made with both butter and oil for a tender crumb. Cream of tartar keeps them pillowy. A holiday cookie jar classic.

Portuguese biscotti, lemon-scented ring-shaped butter cookies with a crisp, slightly crumbly texture. A Portuguese-American tradition that differs from Italian biscotti with lemon and a single bake.

TODAY'S FRENCH SILK PIE - Through the years, one major change has been made to this famous recipe: the pie now has a COOKED filling to guard against possible food poisoning associated with raw eggs. Yet, the silky richness of the original recipe still remains.

Pumpkin crunch with a spiced pumpkin custard base topped with dry yellow cake mix, chopped pecans, and drizzled melted margarine. A dump cake with a crunchy, buttery top.

Spiced pumpkin bread baked and sealed in mason jars for long-term storage. Cinnamon, cloves, and nuts in a moist, dense loaf that keeps up to a year.

Apple matzo fritters with sliced apples, matzo meal, and cinnamon sugar topping. Crispy Passover-friendly dessert in 30 minutes. Kosher for Pesach.