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Egg Yolk Tempra

Submitted by: LGBurnett

This makes a shiny gloss finish on most any cookie. Works best on light color cookies, like sugar cookie cutouts. Depending on the color you are going for, you will probably need between 2 and 8 drops of food coloring.

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Greek Egg Biscuits

Submitted by: Nico

A delicate, braided cookie perfect with coffee or tea.

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Italian Egg Dough

Submitted by: Sylvia DeLuca

This recipe makes three kinds of cookies which are defined in the recipe. You can twist the dough into a rope shape, cut out the rolled dough into shapes, (like sugar cookies), or make filled cookies.

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Egg White Sugar Mold

Submitted by: Cecile

Just sugar and egg whites in these hollow eggs for Easter.

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Egg Free Chocolate Chip Pumpkin Cookies

Submitted by: Arlene Hansberger

This is a wonderful recipe when there are no eggs in the house and you have to make cookies. They are a very moist cookie and freeze well.

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Mississippi Egg Custard Pie

Submitted by: Marie Briggs

A wonderful pie straight from the heart of Mississippi.

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Cirak (Egg Cheese Roll)

Submitted by: Lindibakes

Living In: Fairview Park, Ohio, USA

A delicious egg, sugar, and milk pudding/cake dessert. This recipe requires about 3 hours to drain, and 24 hours of refrigeration to achieve it's best possible flavor.

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Egg Custard Pie IV

Submitted by: Ruth

Although this recipe makes a small 7-inch pie, the flavor is huge. Eggs, milk, sugar and nutmeg are stirred together, poured into an unbaked pie shell, and baked until set. Serve it chilled or warm.

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Egg Custard Pie III

Submitted by: Pat

This very old recipe has a small amount of milk and a bit of flour stirred into the custard, so it bakes up more dense than a traditional custard. And the nutmeg adds a wonderful flavor to this heavier baked pie. Serve warm or cold with whipped cream.

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Egg Custard Pie I

Submitted by: Donna Shanks

Sweet, smooth, and delicious, this Southern pie is made with evaporated milk. It is so easy to make and bake, and it looks and tastes like it took hours to whip up. Wonderful hot or cold, and delightful dusted with freshly-grated nutmeg.