Egg recipe collection

Buttermilk bundt cake with a chocolate swirl baked in a fluted tube pan and finished with a chocolate chip drizzle. Tender crumb with a fudgy ribbon inside.

Maine lobster quiche with sherry-soaked lobster meat, celery, and a rich egg cream custard in a flaky pie shell. An elegant brunch centerpiece from New England.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Bread machine malted rye loaf sweetened with honey and barley malt syrup, scented with cardamom. Egg-enriched crumb with a Scandinavian flavor profile, ready to load and walk away.

Malted rye bread for the bread machine with barley malt syrup, honey, cardamom, and rye flour. A fragrant, slightly sweet Scandinavian-style loaf on the basic bread cycle.

Mandarin orange sunshine cake made with yellow cake mix and canned oranges replacing the water. Frosted with a pineapple, sour cream, and vanilla pudding whipped topping.

Mandarin orange cornbread with orange extract and canned mandarin slices stirred right into the batter. A sweet, citrusy twist on classic cornbread that bakes in 30 minutes.

Mandel rolls (mandelbrot) made with cake meal, matzo meal, potato starch, and chopped nuts. Twice-baked Jewish biscotti that are crisp, cinnamon-spiced, and Passover-friendly.

Manicotti Rita Taule wraps a creamy three-cheese ricotta filling inside delicate homemade crepes (no boiling pasta tubes). Baked under tomato sauce and melted mozzarella for a tender Italian classic.

A decadent and scrumptious walnut cake that will have people in awe that it tastes so amazing!

Marillen Knoedel are Austrian apricot dumplings made from potato dough wrapped around whole fresh apricots with a sugar cube center, boiled and served with cinnamon sugar.

Marji's fudgies: dense fudgy chocolate drop cookies with cocoa, powdered milk, and a stiff dough that bakes into a brownie-cookie hybrid. Foil-pan baking trick included.

German cheese kuchen with a cottage cheese and cinnamon custard filling in a buttery biscuit-style crust. A traditional Kaeskuchen that chills for 4 hours before serving.

Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.

Maryland beaten biscuits, the old Chesapeake tradition: a stiff flour-and-lard dough beaten with a mallet until it blisters, then baked into hard, crisp, cracker-like biscuits. No leavening, just elbow grease.

Classic buttermilk spice cake with cinnamon, cloves, and a pinch of black pepper. A vintage McCall's recipe with brown and white sugar for deep, warm flavor.