3,404 egg recipes

Chocolate pecan pie with melted German sweet chocolate, toasted pecan halves, and a glossy corn-syrup custard baked into a flaky pie shell. The Southern holiday classic with a cocoa upgrade.

Lincoln log cookies shaped from cocoa-chocolate chip dough into two-inch logs, then drizzled with white and chocolate icing stripes. A fun, chocolatey bake for kids and adults.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

Chocolate raspberry Linzer cookies sandwich cinnamon-almond shortbread with melted chocolate and raspberry jam. Powdered-sugar tops with a window peek of berry filling.

Martha Washington's devil's food cake made with unsweetened chocolate, buttermilk, and cake flour. A rich, old-fashioned two-layer chocolate cake baked in a single sheet pan.

Traditional British boiled venison served with frumenty, a medieval wheat porridge cooked in milk with dried fruit, honey, and cinnamon. A hearty piece of culinary history.

Slice-and-bake coffee cookies with brown sugar, rum extract, and nutmeg. Roll the logs in chocolate sprinkles or dip baked cookies in melted chocolate. Makes about 60.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

No-knead cheese casserole bread with Swiss or cheddar baked in a round dish. A buttery yeast batter bread with a golden crust and melted cheese throughout.

Lemon pucker-up slice-and-bake cookies with fresh lemon zest and juice, a hint of nutmeg, and a crisp, buttery edge. Make the dough ahead and freeze for baking anytime.

Orange bread machine recipe with fresh orange juice, zest, and egg for a soft, citrus-scented loaf. A bright, lightly sweet yeast bread that fills the house with the smell of fresh oranges.

Lemon quick bread with fresh lemon zest and chopped nuts, finished with a tart lemon glaze soaked in while still hot. Bright, tender, and easy to make.

Orange muffins packed with citrus: 1¼ cups of orange juice in the batter and a juicy orange segment crowning every cap. Tender from a butter-shortening combo, makes three dozen for brunch.

Buttery Italian pine nut biscotti brightened with fresh lemon juice and zest. Twice-baked until golden and crisp, with toasted pignoli in every bite. A cookie that keeps beautifully for weeks.

Mocha zucchini bread with cocoa powder and instant coffee folded into a moist quick bread batter with grated zucchini. A chocolate-coffee twist on classic zucchini bread.

Kiwi muffins folded with fresh chopped kiwi, lemon zest, and crunchy walnuts. Moist, fruity, and bakery-style with a bright tropical twist on the classic breakfast muffin.