Egg recipe collection

Just in time for spring, you will love this scrumptious quiche made with chicken, cheddar cheese and asparagus.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.

Yellow squash bake with cheddar cheese, bread crumbs, and eggs in a one-dish casserole. A Southern-style side that puts summer squash to good use.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

Starlight double-delight cake, the retro Pillsbury bake-off winner where a chocolate-peppermint cream cheese frosting doubles as part of the batter. Two moist mint-chocolate layers, frosted in the same blend.

Mint chocolate surprise cookies with a chocolate mint wafer hidden inside each one, topped with a walnut half. A retro Pillsbury Bake-Off classic from scratch.

Bakery-sized chocolate chip pecan cookies with oats and cinnamon, scooped by the quarter cup. A dual-fat dough with both shortening and butter for thick, chewy results.

Steamed ancient egg diamonds set fresh eggs, century (preserved) egg, and salted duck egg into one silky steamed custard, then cut into diamonds. A classic Chinese three-egg dish with a striking marbled look.

Steamed cranberry pudding, a brighter take on Christmas pudding: tart cranberries, walnuts, and apricots in a suet batter, steamed moist and served warm with caramel or hard sauce. A festive holiday dessert.

Sticky pecan bars with a buttery shortbread crust and gooey brown sugar-corn syrup filling loaded with pecan halves. Like pecan pie in bar form, easier to make and easier to share.

Stir-fried okra with cumin, fennel, and cayenne pepper. Indian-spiced, low-slime technique that makes okra converts out of skeptics in under 30 minutes.

Halloween deviled eggs made to look like bloodshot eyeballs using cream cheese, pimento-stuffed olives, and red food coloring. Creepy, edible, and kid-approved.

Strawberry lemon trifle with homemade genoise cake, lemon curd cream filling, kirsch-strawberry syrup, toasted almonds, and piped whipped cream. A showpiece French-style layered dessert.

Strawberry lemon trifle layered with homemade genoise cake, lemon curd filling, kirsch-soaked strawberries, toasted almonds, and whipped cream.

Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.

Tart rhubarb and sweet strawberries mingle under a golden lattice crust with a nutmeg-kissed custard that sets this classic spring pie apart from all the rest.