Egg recipe collection

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

So good impossible pumpkin pecan pie skips the crust: Bisquick in the batter makes its own as it bakes. A spiced pumpkin custard studded with pecans, topped with spiced whipped cream. Easy, no-roll holiday pie.

French-style scrambled eggs cooked low and slow with butter and cream, then folded with tender lobster chunks, sweet bell pepper, and fresh chives. Brunch just got fancy.

Elegant sorrel frittata with red potatoes and shallots, topped with sour cream and broiled until golden. Lemony sorrel adds a bright, tangy twist to the classic egg dish.

Elegant frozen Grand Marnier souffle with whipped cream and beaten egg whites, piped into a collared dish and dusted with cocoa. A show-stopping no-bake French dessert.

A succulent dish made with savory beef, herb stuffing cubes and shredded cheddar cheese.

Chewy oatmeal raisin cookies made extra tender with sour cream. Brown sugar, cinnamon, chopped nuts, and plump raisins in every bite. Makes about 4 and a half dozen.

Soft sour cream drop cookies with apricot preserves baked right into the dough. Brush with warm apricot glaze for a fruity shine. Makes 5 dozen in about 30 minutes.

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.

Tangy sourdough pancakes with a tender crumb and subtle fermented flavor, made from active sourdough starter for fluffy breakfast hotcakes.

Sweet corn syrup custard studded with flaked coconut, baked in a flaky pie shell. Simple Southern dessert with vanilla and almond.

Traditional Southern cornbread dressing with crumbled cornbread, sage, chopped boiled eggs, and chicken broth. Includes a from-scratch buttermilk cornbread recipe. A Thanksgiving must-have.

Old-fashioned Southern cream cookies made with sour cream, walnuts, and pressed flat with a cinnamon-sugar glass. Soft, cakey drop cookies that yield six dozen from one batch.

Classic Southern spoonbread made with cornmeal, milk, butter, and eggs. A custardy, soufflé-like cornbread casserole so soft you serve it with a spoon. Just six ingredients.

Dairy-free challah bread made with soy milk, soy flour, soy oil, honey, and eggs. A beautifully braided loaf topped with poppy seeds. Soy Vey, it's good!

Big-batch spaghetti and meatballs for feeding a crowd. Homemade tomato sauce and 48 baked meatballs that freeze beautifully. Easy to double or triple for potlucks and parties.