Recipes with eggs

Parmesan bread with a full cup of grated Parmigiano-Reggiano baked into the dough, plus a hint of cayenne. A savory yeast bread with an egg white glaze and slashed top.

Pumpkin swirl bread with a cream cheese and sour cream filling layered through spiced pumpkin batter. Two loaves of fall baking at its best.

Crispy pan-fried patties made with leftover ground beef and mashed potatoes, seasoned with sage and onion. A smart way to transform yesterday's dinner.

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

Moist banana layer cake studded with grated white chocolate and topped with a banana-white chocolate frosting. Use up those overripe bananas in style.

Beat sugar and butter until -light. Blend in egg and -flour. Mix well and spread onto -bottom of 10-inch -springform pan. Bake at 450-degrees for 10 -minutes.

Rhubarb cream cheese pie with a tart cooked rhubarb base and a sweet cheesecake-like top layer. Two pies in one slice: tangy fruit filling under a smooth, creamy custard cap.

Mocha nut bread made with cocoa powder, instant coffee, sour cream, chocolate chips, and pecans. A rich, dense quick bread with deep coffee-chocolate flavor.

Moist apple cake with warm vanilla cream sauce, shredded Granny Smith apples, cinnamon, and walnuts. Easy 8-inch square cake topped with homemade buttery sauce, perfect for fall dessert or cozy brunch.

The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.

Apple cranberry upside-down cake baked in a cast iron skillet with brown sugar and butter. A fall harvest dessert with caramelized fruit topping, best served warm.

A light, airy baked cheesecake made fluffy by folding in whipped egg whites, with tangy sour cream, cream cheese, lemon, and vanilla over a graham crust. The dessert worth saying yes to.

Dark chocolate buttermilk cupcakes filled with whipped white chocolate ganache. These cream-filled chocolate cupcakes are tender, moist, and hideously good, with a surprise center in every bite.

Honey pear upside-down cake: tender pears glazed with honey, cinnamon, and orange zest under a soft orange-scented cake. Butter-free upside-down cake with real fall-dessert energy.

Thick, chewy oatmeal cookies studded with plump raisins and warmly spiced with cinnamon—yields 6 dozen bakery-style treats.

French apple spice cake with cinnamon, nutmeg, allspice, chopped walnuts, and raisins. An oil-based one-bowl cake that starts by macerating apples in sugar.