3,970 egg recipes

Pear bread pudding with rum-soaked raisins, butter-sauteed pears, and a rich egg custard baked until golden. An autumn dessert that turns stale bread and ripe pears into something extraordinary.

Toffee squares with a buttery brown sugar shortbread base, melted chocolate on top, and chopped nuts. A sheet pan cookie bar that's rich, crunchy, and easy to make.

Spice muffins with cinnamon, cloves, and nutmeg topped with butter and cinnamon sugar. Use applesauce, plums, apricots, pears, or squash for variety.

Fluffy pink grapefruit frosting is a seven-minute frosting made with egg whites, sugar, and grapefruit juice beaten over a double boiler into billowy, citrus-scented peaks.

Cracker pecan pie with a meringue-like base of stiff egg whites, crushed crackers, and sugar topped with pecans and broiled milk chocolate. A crustless, no-flour dessert.

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Old-fashioned divinity candy with fluffy egg whites, crunchy pecans, and vanilla. This no-bake Southern classic melts on your tongue and comes together with just a few pantry staples.

Fluffy marshmallow icing made with a hot sugar syrup, beaten egg white, and melted marshmallows. A billowy, cloud-like frosting that spreads smooth and sets with a soft, glossy finish.

Coconut haystack cookies with chopped dates and walnuts, bound by a meringue-style egg white and sugar base then baked golden. Chewy, crunchy, and naturally flour-free.

White chocolate macadamia brownies with a full cup of butter, 10 ounces of white chocolate, and chopped macadamias. Dense, fudgy, and pale golden blondies.

Traditional Yorkshire bilberry pie from Haworth with wild bilberries mixed into baked apple pulp, wrapped in pastry and baked until golden. Served with cream.

Double-crust caramel brown sugar pie with a cooked custard filling made from brown sugar, heavy cream, butter, and eggs. A rich, old-fashioned sugar pie served with fresh berries or peaches.

Anise biscotti (mandel bread) with lemon zest, anisette liqueur, and star anise baked twice for a crisp, crunchy dunk-worthy cookie. An Italian-Jewish crossover recipe with optional hazelnuts or sliced almonds.

Lemon Jello cake made with lemon cake mix and lemon gelatin, topped with a fresh lemon juice and powdered sugar glaze poked right into the warm cake.

Low-sugar blender brownies made with applesauce instead of butter and sugar substitute for a lighter treat. Chewy, fudgy, and ready in under 30 minutes.

Chocolate peanut butter bars with chips baked into the batter and melted on top for a smooth chocolate layer. Chewy, dense, and no-fuss from one pan.