Egg Recipes

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

German chocolate pie with cocoa, evaporated milk, shredded coconut, and chopped pecans baked in a pie shell. Rich, fudgy, and makes two full pies.

German festive chocolate cake with almonds, bananas, crushed pineapple, and cinnamon baked in a tube pan. A semi-homemade celebration cake with tropical fruit and nutty crunch.

A squirt of fresh lemon juice, a dusting of powdered sugar, and FAR too much pricot preserves on top makes it a fantastic breakfast...

Chinese ginger beef stir-fries thin-sliced flank steak with julienned fresh ginger, garlic, oyster sauce, and silky ribbons of egg. A fast wok dinner with bold ginger punch.

Ginger molasses cookies rolled in cinnamon sugar with a crackled top. Loaded with ginger, cloves, and cinnamon for bold spice. Underbake for soft centers or bake full for snaps.

Macadamia pie with double ginger: candied crystallized ginger and fresh grated ginger folded into a brown sugar filling. A Hawaiian-Australian twist on pecan pie, served with warm chocolate sauce.

Ginger-macadamia brownies with unsweetened chocolate, buttery Hawaiian macadamias, and bright bursts of crystallized ginger. Rich, chewy, and one overnight rest from peak fudge.

British-style lemon meringue pie with orange-scented shortcrust pastry, a cornstarch-thickened lemon curd filling, and a soft, lightly browned meringue crown. Old-fashioned and unmistakably citrusy.

Crab puff casserole with crabmeat, American cheese, and cubed bread baked in an egg custard with dry mustard. A savory brunch or dinner strata-style dish.

Chunky homemade applesauce gives this spiced cake its tender crumb and subtle sweetness, while cinnamon and cloves fill your kitchen with cozy fall aromas.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Old-fashioned brown sugar roll-and-cut cookies with shortening, cream of tartar, and vanilla. A simple heritage recipe that makes four dozen crispy-edged cookies.

From-scratch pumpkin pie with fresh or canned pumpkin, dark brown sugar, molasses, raisins, and toasted pecans. Richer and more complex than the back-of-the-can version.

Shape-holding cutout cookies with almond and vanilla extract that keep every detail from imprinted cookie cutters. Soft, flavorful, and ideal for royal icing.

Cast iron green chile cornbread loaded with roasted chilies, corn kernels, pimiento, and layers of melted cheddar. Southwestern comfort baked in bacon drippings.