663 egg food recipes

Pumpkin chiffon praline pie with a buttery brown sugar pecan praline baked into the crust, plus a light gelatin-set pumpkin chiffon filling lifted with whipped meringue.

Crustless German chocolate pie with toasted walnuts and a fudgy, brownie-like center. One bowl, no rolling pin, and an overnight chill that turns each slice into something between a pie and a flourless torte.

Zucchini bread with a bright citrus twist from lemon zest and orange extract, spiced with cinnamon and ginger. Moist, tender, and loaded with grated zucchini.

A multi-layered chocolate showstopper: fudgy brownie, chocolate ganache, cocoa meringue, mocha mousse, and rum sauce all in one jaw-dropping dessert.

Old-fashioned sugar cookies with a dual-sugar dough of granulated and powdered sugar, flattened with a sugar-dipped glass. Tender, crackly-topped, and buttery.

Savory supper bread baked in a pie pan with chopped ham, sharp cheddar, mustard, and sesame seeds mixed into a Bisquick batter. Cut into warm wedges for the easiest weeknight dinner or brunch.

Hazelnut lemon biscotti, twice-baked Italian cookies with toasted whole hazelnuts and fresh lemon zest. Perfect dunking texture for coffee, tea, or vin santo.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Granola scones studded with five-fruit cocktail, baked as one large round and cut into wedges. Crunchy granola clusters, tender crumb, and a sugar-sparkled top.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

Zucchini quick bread with two cups of grated zucchini, cinnamon, vanilla, and chopped nuts baked into a moist, oil-based loaf. The best way to use up summer zucchini.

Fudgy brownie pie with melted chocolate chips, sweetened condensed milk, and chopped nuts baked in a flaky crust. Best served warm with a scoop of vanilla ice cream.

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.

Greek honey cake (revani) with walnuts, cinnamon, and orange zest, cut into diamonds and drenched in a warm honey-lemon syrup. A sticky, fragrant Mediterranean dessert soaked until every bite drips.

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

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.