640 egg dessert recipes

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Schwarzwaelder Kirschtorte is the authentic German Black Forest cake: three genoise layers soaked in kirsch syrup, filled with kirsch buttercream and sour cherries, and draped in whipped cream with chocolate curls.

Esther's Purses: folded, filled cookies with a tender orange juice dough, stuffed with date-orange or nut filling, baked, then rolled warm in powdered sugar. A heritage Purim-style treat.

Bizcochos are traditional New Mexican holiday cookies creamed with lard, scented with orange zest, baked golden, then rolled in cinnamon sugar. The state cookie of New Mexico for Christmas and weddings.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Pepparkakor, the thin and snappy Swedish spice cookies layered with ginger, cinnamon, cloves, and nutmeg over deep molasses. Sliced from chilled logs and baked crisp. A classic Scandinavian Christmas treat.

Four-component chocolate cake: cocoa layers, fudge filling, chocolate whipped cream frosting, and a drizzled cocoa syrup finish. The cake for serious chocolate lovers.

Flourless chocolate almond torte with chopped dates, unsweetened chocolate, and whipped egg whites for a dense, rich cake. Topped with melted chocolate glaze and served with fresh cream.

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

Chocolate cream cheese gooey butter bars with a chocolate cake mix base, chopped pecans, and a sweet cream cheese topping. A St. Louis-style gooey butter cake in bar form.

Pear and cranberry tart with a buttery oat crumble topping. Tart cranberries burst in a sweet corn syrup sauce with tender sliced pears underneath the crisp.

Two-layer apricot bars with a buttery shortbread base and a chewy brown sugar-apricot-nut topping, rolled in powdered sugar. Makes 75 bite-sized bars from one pan.

Fruitcake baked and sealed in canning jars for long-term storage up to a year. A spiced quick bread with your choice of fruit, raisins, and nuts, vacuum-sealed straight from the oven.

Mandel rolls (mandelbrot) made with cake meal, matzo meal, potato starch, and chopped nuts. Twice-baked Jewish biscotti that are crisp, cinnamon-spiced, and Passover-friendly.

Sour cream blueberry brunch cake with poppy seeds, lemon zest, a cinnamon-blueberry filling, and powdered sugar glaze. Baked in a springform pan for easy serving.

Mother's Oh and Ah! cake is a vintage red velvet-style chocolate sour cream cake with deep cocoa flavor and a tender crumb. Cake flour and sour cream make it pillow-soft. A drop of red food coloring gives it that signature reddish hue.