2,660 egg dessert recipes

Freezer-friendly slice and bake peanut butter cookies with the classic fork crisscross pattern. Make the dough in bulk, freeze in logs, and bake fresh anytime.

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

Coconut pecan pie with a buttery egg custard filling, flaked coconut, and chopped pecans baked in a flaky crust. A Southern-style pie with a lemon-vanilla twist and golden, chewy top.

Cocoa-laced cookie dough studded with semisweet chocolate chips and crowned with a chocolate Kiss pressed into the warm center. Three layers of chocolate in every bite.

Old fashioned oatmeal raisin cookies with plumped golden raisins, cinnamon, and chopped nuts. Soft, chewy drop cookies using the raisin simmering liquid in the dough.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Homemade rugelach filled with ground walnuts, raisins, cinnamon, and sugar, rolled into crescent shapes from a buttery honey-enriched dough. A classic Jewish bakery cookie.

Peach crumb cake with an almond paste pound cake base, fresh peach slices, brown sugar crumb topping, and sliced almonds. Dense, buttery, and freezer-friendly for up to a month.

Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

Chocolate chip oatmeal cookies with brown sugar and rolled oats for a chewy, hearty texture. Crisp edges and soft centers loaded with semi-sweet chocolate chips in every bite.

Spiced pound cake with mace, vanilla, and almond extract baked in a Bundt pan until golden and dense. Powdered sugar in the batter creates an ultra-fine, velvety crumb that melts on your tongue.

Poppy seed breakfast cake baked in a Bundt pan with buttermilk, almond extract, and a hidden cinnamon-sugar swirl through the center. Light, tender crumb from whipped egg whites folded into the batter.

A warm-spiced apple loaf cake with mini chocolate chips baked in, a buttery streusel crumb topping, and a drizzle of melted chocolate. Fall baking at its coziest.

Moist carrot cake baked in a tube pan with walnuts and cinnamon, finished with a glossy cooked orange glaze instead of the usual cream cheese frosting.

Pineapple cheese mold layers sugar-free orange Jell-O with cottage cheese, yogurt, and crushed pineapple for a creamy, light retro gelatin salad. A church potluck classic.