663 egg food recipes

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

Chocolate pecan pie with melted semisweet chocolate and butter swirled into a classic corn syrup filling. Rich, fudgy, and loaded with pecan halves in a flaky pastry shell.

Traditional English Banbury cake made with yeasted dough, currants, and warm spices like nutmeg, cinnamon, cloves, and mace. A rich, buttery spiced cake from Oxfordshire.

Twice-baked almond biscotti packed with walnuts and optional chocolate swirl. Crisp, crunchy Jewish cookies perfect for dunking in coffee or tea.

A two-layer pie with spiced butternut squash custard on the bottom and a gooey pecan pie filling on top, sweetened with maple syrup and dark brown sugar. A Midwest Thanksgiving stunner.

Lots of apples and nuts make a filling rich snacking cake.

Unique apple pie with corn syrup custard and crunchy praline pecan topping spiked with apple brandy for sweet-rich Southern-style dessert.

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Much healthier than your regular cake, but still tastes delicious.

Buttery sour cream pound cake with ribbons of cinnamon-pecan swirl baked in a Bundt pan. Tender, rich, and utterly irresistible.

Rich pecan pie with unsweetened chocolate and dark corn syrup for intense, bittersweet flavor. Buttery filling studded with pecans bakes until set with gooey center.

A lighter, golden fruitcake with apricots, golden raisins, candied orange peel, and walnuts in a buttery brandy batter. Baked in decorative molds for a gorgeous holiday centerpiece.

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

This is a decadently delicious German chocolate torte. It's chocolaty and rich.

A golden, gooey pie with oats and black walnuts in a filling of dark corn syrup, brown sugar, and evaporated milk. Think pecan pie with a heartier, nuttier twist baked in a flaky crust.

A classic Italian-American family biscotti recipe with anisette liqueur and chopped nuts, twice-baked until golden and crunchy. Keeps for 6 weeks or freezes beautifully.