Egg Recipes

Food processor potato bread made with instant potato flakes, dry milk, and eggs for an extra-soft, tender crumb. One round loaf with a golden crust and pillowy interior.

Polish ptysie (choux puffs) filled with sauteed mushrooms, onions, and sour cream. Golden savory pastry appetizers baked twice for a crisp, hollow shell.

Classic finnan haddie in cream sauce with hard-cooked eggs, pimiento, and broiled bread crumbs. Inspired by the Nero Wolfe mystery novels, served with anchovy toast.

PB&O snackers: chewy peanut butter oatmeal cookies with chocolate chips, warm cinnamon, and nutmeg. A hearty snack cookie that beats any coffee-shop version.

Sweet yeast dough built with buttermilk, butter, and a blend of white and whole-wheat flours. The workhorse base for sticky buns, cinnamon rolls, and tender breakfast pastries with a soft, pillowy crumb.

Coconut shrimp deep-fried until golden with a shredded coconut coating, served with a honey mustard horseradish dipping sauce. Inspired by Scottsdale's Camelback Inn.

Old-fashioned molasses cookies with candied citron, chopped nuts, cloves, and cinnamon. Rolled thin, cut out, and baked crisp. A heritage holiday cookie.

Four-layer sour cream orange cake with citrus zest, a Grand Marnier glaze, cream cheese coconut frosting, and toasted coconut on the sides. A make-ahead showstopper for celebrations.

Ground beef cheese custard casserole with eggs, milk, mustard, shredded cheese, and toasted bread squares on top. Old-school savory custard for weeknight dinner.

Prune Armagnac gingerbread is a deeply spiced holiday cake loaded with brandy-soaked prunes, three forms of ginger, molasses, and a coffee kick. Served with crème fraîche.

Farfallette Dolci are Italian bow-tie fried pastries flavored with orange and almond, tied into loose knots and dusted with powdered sugar. A traditional Italian Carnevale sweet with a crisp, delicate shatter.

Pumpkin orange cake: moist sheet cake with canned pumpkin, orange juice concentrate, and zest, finished with a citrus glaze. Fall flavors with a bright twist on standard pumpkin spice.

These scrumptious crab cakes made with dry mustard and hot pepper sauce are sure to be a conversation-starter at your next dinner party!

Bite-sized shrimp quiches with a buttery cream cheese pastry shell, Swiss cheese, chives, and a hint of nutmeg. A from-scratch appetizer for parties and holidays.

No-knead refrigerator bread with mashed potatoes and eggs for an exceptionally soft, golden crumb. Make-ahead dough rests up to 3 days in the fridge before baking.

Cheesy spinach quiche with Swiss cheese, heavy cream, and chopped spinach baked into a flaky par-baked crust. Vegetarian main for brunch, lunch, or weeknight dinner.