Egg Recipes

Soft almond cookies made with egg whites, almond extract, and topped with toasted almonds. Lower fat, lightly sweet, and tender with a delicate crumb.

Oreo cookie pound cake with chunks of Oreos folded through a buttery batter and finished with a glossy chocolate glaze. A cookies-and-cream bundt that bakes up dense, moist and tender.

Rosette cookies fried on a decorative iron with a thin egg-and-milk batter, dusted with powdered sugar. Crisp, lacy Scandinavian holiday cookies with a delicate snowflake shape.

Classic Southern pecan pie with dark corn syrup, butter, and vanilla in an unbaked pie shell. Gooey, caramelized filling with whole pecan halves on top.

Easy bundt cake made with yellow cake mix, orange Jell-O, apricot nectar, and chopped nuts. Finished with a tart sour orange glaze. Mix everything in one bowl, bake, and glaze. Serves 8.

Mrs Fields-style lemon chocolate chip buttons with lemon extract, ground coriander, and mini chocolate chips. Tiny, soft, pale cookies with a surprising citrus-spice twist.

Whiskey-spiked raisin pecan pie with warm cinnamon, nutmeg, and allspice folded into a fluffy egg-white batter. A boozy, golden Southern classic served warm with spiked whipped cream.

Gumdrop fruitcake with white raisins, chopped nuts, and colorful gumdrops in a spiced applesauce batter. A festive, kid-friendly alternative to traditional fruitcake.

Classic anise pizzelles made with a full ounce of anise extract, butter, and a touch of lemon. Thin, crisp Italian wafer cookies pressed in a pizzelle iron in 30 seconds each.

Chewy oat chocolate chip cookies packed with rolled oats, semi-sweet chocolate, and chopped nuts. Bake 9 minutes for soft and chewy or 13 minutes for crisp edges. Also works as bars.

Quick almond bread made with biscuit mix, layered with cinnamon-almond streusel. Sweet loaf with almond extract and dual extract flavoring throughout.

German anise cookies beaten for 20 minutes until fluffy, dried overnight, then baked golden for distinctive chewy-crisp springerle-style treats.

Fluffy scrambled eggs loaded with chopped ham and scallions, baked under cream of mushroom soup and melted cheddar cheese. Feeds a crowd and makes weekend brunch a breeze.

Basque-style eggplant casserole with egg-dipped fried slices layered under a slow-simmered tomato sauce with peppers, mushrooms, and garlic, topped with Parmesan and melted Swiss cheese.

Old-fashioned bourbon nut cake loaded with pecans, raisins, and candied cherries, baked low and slow in a tube pan. Mellows for a week and tastes even better with time.

A rich, custard-filled quiche with melted brie, browned ham, green onions, Parmesan, and a touch of nutmeg in a flaky pre-baked crust. French bistro brunch at home.