676 egg dessert recipes

Another delicious cake made with pineapple juice, almond extract and poppy seeds that won't disappoint.

This decadent cake is made with pineapple, chopped nuts and cream cheese.

Arizona pecan chocolate rum pie with an all-lard pastry crust and a filling of unsweetened chocolate, dark corn syrup, brown sugar, chopped pecans, and a splash of rum.

Chocolate lover's cake with four thin layers of sour cream chocolate cake sandwiched with fudge frosting and topped with chopped pecans. Bare sides show off the dramatic layered interior.

Bourbon pie loaded with chocolate chips and chopped pecans in a buttery, boozy custard filling. Like a Kentucky Derby pie with a warm bourbon kick, served with whipped cream.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Swedish spice cake (Mjuk Pepparkaka) with cinnamon, cloves, ginger, and cardamom, studded with raisins and nuts. A soft, aromatic Scandinavian holiday classic.

Old fashioned gingerbread cake made with a surprising secret: tomato soup replaces the liquid in gingerbread mix for an incredibly moist, spiced cake with raisins and walnuts.

Sauerkraut chocolate cake with a rich sour cream chocolate frosting. The sauerkraut adds surprising moisture and tang that no one will guess, topped with a creamy melted chip frosting.

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.

Winner of the 1991 Michigan Chocolate Cake Contest Created by Linda Theil

Chocolate snickerdoodles rolled in a cocoa-cinnamon-sugar coating. Chewy oat cookies with a crackly crust and deep chocolate flavor that beats the classic version.

Oatmeal lace cookies from a 1930s recipe with just seven ingredients. Thin, crispy, and caramelized with no flour at all. Quick or regular oats, never instant.

Carrot pineapple cake sweetened with pineapple juice concentrate instead of sugar, spiced with cinnamon and nutmeg, topped with cream cheese pineapple icing and pecans.

Old-fashioned prune cake with buttermilk, pecans, and warm spices soaked in a boiled buttermilk-butter sauce. Needs three days to cure for the richest, most intense flavor.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.