2,660 egg dessert recipes

Honey pecan pie sweetened with honey and brown sugar instead of corn syrup, for a softer, more floral filling. A simple six-ingredient classic with a glossy candied top.

Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Friendship cake made with brandied fruit starter, cake mix, and instant pudding for a moist, boozy tube cake with nuts. Endlessly customizable with different mix and flavor combos.

The ultimate sweet-and-salty cookie: buttery dough loaded with butterscotch chips and crushed potato chips. Crispy edges, chewy centers, totally addictive. Makes 5 dozen.

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.

Frangelico cheesecake spiked with hazelnut liqueur for a nutty, faintly sweet adult dessert. Just five ingredients in a graham cracker crust for an easy, dinner-party-worthy cheesecake.

Impossible coconut pie: a self-crusting magic pie that separates into custardy filling, golden top, and chewy crust as it bakes. Just dump everything in a blender, pour, and bake.

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

Peachy pinwheels swirl a soft butter cookie dough around a nutmeg-spiced dried peach filling, then slice and bake into spiral cookies. A pretty pinwheel cookie for the holiday tin.

Honey nugget cookies are chewy, oat-packed drop cookies sweetened with honey and brown sugar, spiced with cinnamon. A vintage church-cookbook recipe that bakes up tender on the inside, lightly crisp at the edges.

Little plum cakes packed with currants and raisins, lemon zest, and nutmeg in a rich butter batter. A traditional English drop cake baked at high heat for golden, fruit-studded bites.

No-frost chocolate chip cake with chopped dates soaked in hot water for natural moisture and sweetness. Chocolate chips and nuts sprinkled on top before baking eliminate the need for frosting.

Soft sour cream drop cookies with a pillowy, cakey crumb, topped with a thick chocolate frosting made from melted unsweetened chocolate. Chill the dough, bake, and frost. Makes 24.

Citrus pudding-cake that magically separates into two layers as it bakes: a light sponge cake on top and a silky lemon-orange custard pudding beneath. Baked in a water bath for gentle, even heat.

Cocoa dough shaped into long rolls, baked, then sliced on the diagonal into elegant strip cookies loaded with chocolate chips. Drizzle with melted white or dark chocolate for a bakery finish.