Egg recipe collection

Not a pie at all! This Lancaster County classic is a hearty chicken noodle stew with tender potatoes and square-cut egg noodles simmered in rich homemade broth. Pure PA Dutch comfort.

Quick pumpkin bundt cake using spice cake mix and canned pumpkin, topped with a Kahlua coffee glaze. A semi-homemade fall dessert with rich, warm spice flavor.

Quick raisin bread made with buttermilk, cereal flakes, and no yeast. A simple batter loaf with plump raisins throughout that bakes in one hour with zero rise time.

Quick red velvet cake: yellow cake mix hack with buttermilk, cocoa powder, and red food coloring. A doctored box shortcut that delivers moist, classic red velvet in under an hour.

A scrumptious oat bread that's easy to make and tastes wonderful toasted or used as a sandwich.

Fast savory spinach bread made with Bisquick, eggs, and two cheeses in under an hour. No-fuss loaf perfect for potlucks and Italian dinners.

Moist strawberry bread made with oil for tender crumb and fresh berry flavor. Easy quick bread perfect for breakfast or snacking without complicated techniques.

Apricot bread made with a full pound of dried apricots cooked in warm spices. Cinnamon, cloves, and nutmeg give these two loaves a fragrant, fruit-studded crumb.

Fudgy chocolate brownie cookies topped with pastel-colored frosting and sugar crystals. Loaded with semisweet chocolate chips and finished with rainbow icing for a festive, party-ready treat.

Rainbow chocolate oatmeal cake topped with M&M's, made with brown sugar, cinnamon, and chopped nuts. A colorful, kid-friendly bake that doubles as a giant cookie bar.

Italian rainbow cookies (seven layer cookies): three almond paste sponge layers tinted red, green, and yellow, stacked with raspberry jam, and coated in chocolate. A classic holiday bakery tradition.

Classic raised yeast doughnuts fried until golden and tumbled in sugar. Soft, pillowy, and bakery-style at home with just flour, milk, eggs, and a slow rise.

Raisin spice drop cookies with plumped raisins, rolled oats, cinnamon, and allspice. The raisin soaking liquid goes right into the batter for concentrated fruit flavor in a soft, chewy cookie.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Chocolate chip cookies loaded with raisins for a chewy, fruity twist on the classic. Crispy edges, soft centers, and a big-batch recipe that makes 6 dozen.

Ranch cornbread baked in a hot cast-iron skillet with diced ham, sharp cheddar, red bell pepper, and pimentos. A loaded Southern cornbread with crispy edges and savory filling.