Egg Recipes

Whole wheat zucchini bread with cinnamon, vanilla, and chopped nuts. A moist, high-fiber quick bread that uses grated zucchini for natural moisture. Makes two loaves.

Authentic Tuscan almond biscotti twice-baked until crisp and golden. A traditional Italian cookie with toasted almonds, almond extract, and an egg wash finish.

Broccoli and mushroom quiche with a silky crème fraîche custard, Parmesan, and a hint of nutmeg in a flaky pastry shell. Elegant enough for brunch, easy enough for any night.

Warm and fresh with just a hint of pineapple for a mellow tropical aroma.

Hazelnut pastry cream (creme patissiere) with scalded milk, eggs, flour, and hazelnut paste, lightened with whipped cream. A professional-grade filling for pastries.

Fibber McGee cookies pack quick oats, salted peanuts and chocolate chips into a buttery brown-sugar dough. The 'everything' cookie named for the famous overstuffed radio-show closet.

White chocolate chip macadamia nut cookies made with both butter and shortening for a chewy-crisp texture. Loaded with chopped macadamias and white chocolate in a brown sugar-vanilla dough.

Butterscotch pecan rolls baked in muffin tins: soft cinnamon-swirl yeast dough over a brown-sugar-pecan bottom that caramelizes into a sticky topping when flipped out warm.

Mexican spaghetti pie with a Parmesan-egg pasta crust topped with chili-spiced ground beef, kidney beans, cheese, olives, and crushed tortilla chips. A Tex-Mex casserole mashup.

Fast, simple recipe that adds a new look to burgers and the barbecue!

Chocolate pistachio cake made with white cake mix, pistachio pudding, and orange juice with a chocolate syrup swirl. A marbled tube cake that looks impressive with minimal effort.

Salmon corn scallop casserole made with canned Alaska salmon, creamed corn, sharp cheddar, and a buttered cracker crust. A hearty, old-fashioned bake with a golden, crunchy top.

Black currant tea brownies layer cassis-infused fudge squares with a glossy berry preserve and a silky black currant tea ganache. A boozy, perfumed showstopper.

This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.

Ann's chiffon cake: a tall, light tube cake with the richness of butter cake and the lift of angel food. Whipped egg whites fold into an oil-based batter and bake into a tender, springy crumb.

Rich and creamy squares with a buttery yellow cake mix base topped with sweetened cream cheese and pecans. An easy two-layer bar cookie that feeds a crowd.