Egg recipe collection

Crab puff casserole with crabmeat, American cheese, and cubed bread baked in an egg custard with dry mustard. A savory brunch or dinner strata-style dish.

Golden egg bread for the bread machine with a rich, tender crumb from eggs, sugar, and vegetable oil. A challah-style loaf that's hands-off and ready in one cycle.

Carciofi dorati e fritti, golden fried artichokes dredged in flour, dipped in beaten egg yolks, and pan-fried crispy. A classic Italian Jewish preparation with just lemon and salt.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Homemade monkey bread from scratch with buttery yeast dough balls coated in cinnamon-brown sugar and layered with nuts in a tube pan. Pull-apart and caramelized.

Soft golden potato rolls made with leftover mashed potatoes, shaped into crescent wedges and baked until puffy. A big-batch dinner roll recipe that yields 36 rolls.

Golden raisin bread with whole wheat flour, buttermilk, and warm cinnamon bakes into two tender loaves ideal for morning toast or afternoon tea. Optional vanilla icing adds breakfast-cake sweetness.

Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.

Swedish spice cake (Mjuk Pepparkaka) with cinnamon, cloves, ginger, and cardamom, studded with raisins and nuts. A soft, aromatic Scandinavian holiday classic.

Honey-sweetened date and banana cake with sunflower seeds, walnuts, and an optional coconut-honey topping. No refined sugar in this wholesome one-pan cake made with multi-blend flour.

Gooey butter cake bakes a yellow cake-mix base under a sweet cream cheese topping that bubbles and cracks like cheesecake on top while staying molten in the middle. A St. Louis classic.

Double chocolate chunk cookies with cocoa powder in the dough and 18 ounces of semi-sweet chocolate chunks. Fudgy, rich, and loaded with melty chocolate in every bite.

This chewy and delicious snack is quick to make and will be your kids favorite for a long time!

Old-fashioned prune and pecan spice cake with buttermilk, cinnamon, nutmeg, and allspice, topped with a hot buttermilk icing poured on while still baking.

Grandma Sterling's pickled eggs steep hard-boiled eggs in a cider vinegar and sugar brine with fresh-cooked beets for that classic ruby-pink Pennsylvania Dutch color and tangy-sweet bite.

Grandma's apple cake loaded with 4 cups of chopped apples and nuts in a moist, cinnamon-spiced oil batter. No mixer needed, baked in a tube pan and dusted with powdered sugar.