Egg Recipes

Toasted pecan chocolate chip cookies with dark brown sugar baked at low temp for chewy centers. 2-3 dozen buttery cookies ready in 50 minutes with crispy edges.

Oat and raisin bar cookies with brown sugar, cinnamon, and rolled oats baked in a sheet pan. A mix-and-spread health cookie with eight ingredients and zero fuss.

Triple chocolate cookies with unsweetened and semi-sweet chocolate, espresso, toasted pecans and walnuts, finished with a piped chocolate drizzle. Dense, fudgy, and intensely rich.

Butter cookie press poinsettias for Christmas with red flower shapes and hand-formed green leaves topped with silver dragees. A beautiful, festive holiday cookie with almond and vanilla flavor.

Chocolate pound cake made with melted German chocolate and coconut, baked in a bundt pan and finished with a semi-sweet chocolate glaze. Dense, rich, and deeply chocolatey.

Southern-style bundt cake with buttermilk tang and coconut-rum flavor. The dense, buttery crumb stays moist for days. Perfect for family reunions and Sunday suppers.

Reverse chocolate chip cookies flip the classic inside out: a dark chocolate dough studded with white chocolate chunks and chopped macadamia nuts. Rich, fudgy, and loaded with buttery crunch in every bite.

Simple Irish soda-style bread with butter, raisins, and no yeast. Creamed butter and sugar give it a tender, cake-like crumb. Just mix and bake.

Clinton's Chips are oatmeal chocolate chip cookies with old-fashioned oats, two sugars, and a generous load of semisweet chocolate chips. Crispy-edged, chewy-centered, and ready in 30 minutes.

Part 1 of a caramel rum ice cream cake: homemade caramel sauce and a cream cheese cake base spiked with dark rum. Boozy, rich, and built in stages for a showstopper dessert.

Pumpkin raisin nut cookies made egg-free with pumpkin puree as the binder, spiced with cinnamon, nutmeg, and ginger, and packed with raisins and chopped nuts.

Pumpkin raisin quick bread made with whole wheat flour, cinnamon, and just two tablespoons of sugar. A lightly sweet, lower-sugar loaf with a tender crumb from pumpkin puree.

Italian nut biscotti with almonds, hazelnuts, cinnamon, cloves, and orange zest. Shaped into logs, baked once, then sliced on the diagonal for a big batch of crunchy cookies.

Homemade water bagels with the proper boil-then-bake method: shaped, chilled, dropped into sugar-water, then baked until shiny and golden. The classic dense-chewy bagel texture, made from scratch.

Soft Southern cream cookies made with sour cream for a pillowy, cake-like texture. Pressed flat with a cinnamon-sugar coated glass and baked until barely golden.

Homemade banana doughnuts deep-fried until golden and tossed in cinnamon sugar while still warm. Made from scratch with mashed bananas and nutmeg. Ready in 30 minutes, makes a dozen.