2,546 egg food recipes

Mo Cookies are a big-batch chocolate chip and nut cookie that yields 60 generous, chewy rounds from a pound of butter and 6 cups of flour. Bake-sale and bake-along ready.

Emily Dickinson's black cake, a dense Victorian fruitcake with brandy, molasses, raisins, currants, and citron spiced with cloves, mace, and cinnamon. Baked low and slow.

Bløtkake, the Norwegian cream cake layered with whipped cream and crushed strawberries. The traditional Scandinavian birthday cake with a tender sponge base.

Lemon chess pie with a buttery, custardy filling made from eggs, sugar, lemon juice, and lemon zest in an unbaked pie shell. A classic Southern dessert ready in 45 minutes.

Honey-almond scones with a cream-rich crumb, floral honey sweetness, and a crunchy slivered-almond topping. Lightly sweet, gently crisp, ideal for tea or brunch service.

Crispy fried lemon rosette cookies made with a rosette iron, evaporated milk batter, and a dusting of powdered sugar. Light as air with lacy edges.

Maine potato donuts use cold mashed potatoes for an extra-tender, never-greasy fried doughnut. Traditional New England recipe spiced with ginger and vanilla. Makes 2 dozen old-fashioned donuts.

Death by chocolate Bundt cake from Dom DeLuise's cookbook. Cake mix doctored with pudding, sour cream, and 12 ounces of chocolate chips for an intensely fudgy result.

Jeanne's cake stacks a tender vanilla cake on a crisp shortbread base, all wrapped in silky old-fashioned ermine frosting, the cooked-flour kind that's fluffy and far less sweet than buttercream.

A buttery, brown sugar tube cake loaded with four cups of chopped pecans and a hint of coffee. Baked low and slow for a tender crumb that's pure East Texas pride.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Zucchini bread with grated zucchini, cinnamon, and vanilla that makes two moist loaves. Simple, freezer-friendly, and loaded with warm spice.

Cinnamon swirl bread with a brown sugar and cinnamon ribbon marbled through a tender, sour milk quick bread batter. No yeast needed for this coffee cake-style loaf.

Double orange scones loaded with fresh orange zest and tender mandarin segments, served with whipped orange-marmalade butter. A bright citrus brunch bake with crackly sugar tops.

Edinburgh tearoom scones served with homemade lemon curd. Tender currant scones in the classic Scottish tradition, paired with thick, tangy lemon curd that keeps in the fridge for weeks.

New Orleans-style pain perdu French toast with orange flower water, brandy, lemon zest, and nutmeg. Stale French bread soaked rich and fried golden, dusted with powdered sugar.