663 egg food recipes

No-fuss chocolate cake mixed right in the baking pan with a fork. Chocolate cake mix, instant pudding, and chocolate chips create an ultra-moist, triple-chocolate cake with zero bowls to wash.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Spiced pepper cake with pumpkin, prunes, crystallized ginger, and walnuts. Black pepper adds a warm, unexpected bite to this deeply flavored autumn loaf cake.

Lemon sours are three-layer cookie bars with a buttery shortbread base, coconut-nut filling, and tangy lemon glaze on top. A sweet-tart bar cookie that cuts into neat squares.

Fudge mint brownies with chocolate mints melted into the batter and spread as a glossy topping. Dense, rich cocoa brownies with a minty chocolate layer on top.

Mocha cake is a spiced coffee loaf studded with raisins, currants, and citron. Brewed coffee, brown sugar, cinnamon, cloves, and allspice create a warmly spiced fruitcake for any occasion.

Referee cookies with chocolate cocoa dough loaded with semi-sweet chocolate chips, decorated with white chocolate stripes piped on top. A fun game-day treat that looks like a referee jersey.

Family tree cookies are giant chocolate cookies shaped like trees with branches for piping family names. A fun baking project with kids using cocoa dough, chocolate chips, and royal icing.

Bread machine fruit gingerbread loaded with golden raisins, chopped almonds, molasses, cinnamon, and ginger. A warmly spiced, dense loaf with a sticky crumb.

Buttermilk chocolate quick bread studded with pecans and maraschino cherries, baked in mini loaf pans and topped with a creamy cherry glaze. A rich, fudgy bread that's more dessert than breakfast.

Praline ice cream cake bakes softened vanilla ice cream right into a graham-cracker crumb batter, then finishes with sour cream caramel topping and chopped pecans.

Ring-shaped orange juice cookies topped with candied cherries or almonds. Delicate bracelet cookies made with oil instead of butter. Dairy-free and freezer-friendly.

Light, airy Vermont maple chiffon cake with walnuts, drizzled in reduced maple syrup glaze. Baked in an angel food pan and cooled upside down for a tall, tender crumb.

Banana loaf with lemon zest, dried apricots, and nuts in a moist quick bread batter. A citrus-bright twist on classic banana bread with chewy fruit pieces throughout.

Apricot almond quickbread with toasted almonds, dried apricots, and a hint of almond extract. A tender, no-yeast loaf that mixes up fast and fills the kitchen with a warm, nutty fragrance.

Norwegian cookies (biscotti-style) with chocolate chips and a cinnamon sugar topping. Dough baked in long rolls, then sliced diagonally into crisp strips. One batch makes four dozen.