Egg Recipes

Palatschinken are thin Austrian and German pancakes filled with melted chocolate and powdered sugar, then rolled and dusted. Classic European dessert ready in 30 minutes.

Pan-Fried Salmon Croquettes with Bell Peppers recipe

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Panzarotti: crisp fried Italian crescents stuffed with molten mozzarella, ham, and Parmesan. Golden, puffed, and served piping hot, the antipasto showstopper worth frying a fresh batch for.

Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.

Pastitsio with layered macaroni, seasoned ground beef in tomato-wine sauce, and creamy bechamel topped with kefalotiri cheese. A traditional Greek baked pasta casserole.

PBO snackers: peanut butter oatmeal cookies with cinnamon, nutmeg, and chocolate chips. Chewy-centered, crisp-edged lunchbox classics that bake up in 15 minutes flat.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Oven-puffed peaches and cream pancake: a dramatic Dutch baby with sliced peaches, pecans, and cinnamon baked into the custardy batter. Finished with an almond-scented sour cream drizzle.

Peanut butter oat bars topped with melted chocolate chips. A one-bowl, mix-and-spread recipe with chewy oats, brown sugar, and a rich chocolate or chocolate-peanut butter frosting.

Pecan crispies made with brown sugar, butter, and shortening for thin, crunchy cookies with caramel-like flavor. A simple drop cookie recipe that bakes up crisp every batch.

Pepperoni and Vidalia onion quiche with slow-cooked sweet onions, Swiss cheese, and a yogurt-enriched custard in a prebaked pie shell. A savory, pizza-meets-quiche brunch dish.

Towering chocolate layer cake with whipped cream filling and rich chocolate frosting beaten over ice. Deep cocoa flavor in every bite.

Perogie puffs are deep-fried dumplings with cottage cheese dough stuffed with mashed potato, cheddar cheese spread, and optional bacon. A crispy Prairie twist on traditional pierogies.

Pineapple cream pie with a buttery oil-pastry crust and a no-cook filling whipped from butter, powdered sugar, eggs, and crushed pineapple. A creamy, frothy retro chiller from the icebox era.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.