Recipes with egg yolks
1,631 recipes
Eggnog Chiffon Pie
Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.
Miniature Nut-Filled Pastries
Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.
A Buche De Noel -- French Yule Log Cake
Classic French yule log cake with chocolate meringue buttercream, caramel mushrooms, and orange-almond sponge. This stunning Buche de Noel is a traditional Christmas centerpiece.
Mile High Raspberry Pie
Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.
Chocolate Peanut Butter Quiche
Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.
Graham Wafer Pie
Graham wafer pie with a buttery crumb crust and old-fashioned stovetop custard filling made from scratch with egg yolks, cornstarch, and vanilla. Ready in 30 minutes plus chilling time.
Lemon Queen Cake
Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.
Gooseberry Curd
Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.
Slovak Doughnuts
Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.
Almond Cake
Elegant almond tart with buttery pastry crust and rich frangipane filling studded with toasted almonds. Ground almonds and eggs create a moist, nutty center that stays tender for days.
Sausage Coffee Cake
Savory sausage coffee cake with bulk sausage, Swiss and Parmesan, and a biscuit-mix batter. Brunch-friendly square casserole, no sweetness, all savory.
Rugalas # 2
Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.
Mornaise Sauce
Classic Mornay sauce made in the microwave with a butter-flour roux, milk, egg yolks, cream, and Swiss cheese. A rich French cheese sauce ready in 10 minutes.
Blue Ribbon Butterscotch Pie
Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.
Varm Krabbsmorgos (Hot Crabmeat Canapes)
Swedish hot crab canapés with sherry-spiked crabmeat, fresh dill, and a velvety cream sauce broiled on crisp toast rounds. An elegant 30-minute appetizer that serves 24.
Classic Pie Crust
A flaky, tender pie crust made with a blend of whole wheat pastry flour and all-purpose flour, butter, egg yolk, and a splash of lemon juice. A healthier high-fiber crust that rolls out like a dream.
Eggnog chiffon pie in a flaky homemade crust with a light, airy filling of custard, whipped cream, rum extract, and nutmeg set with gelatin. A holiday dessert classic.
Miniature nut-filled pastries with a sour cream butter dough wrapped around pecans or walnuts in dark corn syrup. Bite-sized, flaky, and they store beautifully.
Classic French yule log cake with chocolate meringue buttercream, caramel mushrooms, and orange-almond sponge. This stunning Buche de Noel is a traditional Christmas centerpiece.
Mile high raspberry pie with an almond shortbread crust and a frozen raspberry mousse that triples in volume during a 15-minute beat. The filling rises into a signature pink cloud above the rim.
Layered dessert pie with a creamy peanut butter base and a baked dark chocolate ganache top in a buttery pie shell. Two textures, two flavors, one classic combo.
Graham wafer pie with a buttery crumb crust and old-fashioned stovetop custard filling made from scratch with egg yolks, cornstarch, and vanilla. Ready in 30 minutes plus chilling time.
Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.
Gooseberry curd made with fresh gooseberries, eggs, butter, and sugar cooked to a silky custard. A tart, floral fruit curd for filling tarts, tartlets, or spreading on scones.
Traditional Slovak yeast doughnuts enriched with egg yolks, butter, and a hint of lemon rind. Light, pillowy fried dough rooted in Eastern European baking traditions. Makes 36.
Elegant almond tart with buttery pastry crust and rich frangipane filling studded with toasted almonds. Ground almonds and eggs create a moist, nutty center that stays tender for days.
Savory sausage coffee cake with bulk sausage, Swiss and Parmesan, and a biscuit-mix batter. Brunch-friendly square casserole, no sweetness, all savory.
Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.
Classic Mornay sauce made in the microwave with a butter-flour roux, milk, egg yolks, cream, and Swiss cheese. A rich French cheese sauce ready in 10 minutes.
Real butterscotch pie made the old-fashioned way with brown sugar and butter melted in a cast iron skillet, topped with golden meringue. No pudding mix, no shortcuts, just pure caramelized flavor in every slice.
Swedish hot crab canapés with sherry-spiked crabmeat, fresh dill, and a velvety cream sauce broiled on crisp toast rounds. An elegant 30-minute appetizer that serves 24.
A flaky, tender pie crust made with a blend of whole wheat pastry flour and all-purpose flour, butter, egg yolk, and a splash of lemon juice. A healthier high-fiber crust that rolls out like a dream.
