2,660 egg dessert recipes

Waldorf red cake is the original 1920s Waldorf-Astoria red velvet cake with cocoa, buttermilk, and vinegar, finished with the classic ermine (cooked flour) frosting that ages out a true red velvet from cream cheese cake.

Pfeffernuesse (German pepper nut cookies) are tiny round spice cookies flavored with cinnamon, allspice, clove, nutmeg, and mace, finished with a drop of brandy before baking. A traditional Christmas cookie from Germany.

Lemon chiffon pie folds whipped egg whites into a tart lemon-gelatin custard for a cloud-light, no-bake pie filling. Crowned with sweetened whipped cream in a baked shell.

Dr. Pepper cake is a Texas-born sheet cake using the soda for moisture and faint cherry-cola notes. Topped with warm Dr. Pepper cocoa frosting poured over the hot cake.

Maple cloud cake: ethereal egg-foam sponge sweetened with pure maple syrup and crowned with whipped maple-meringue icing. A Quebec-Canadian classic, all maple, no refined sugar.

Apple butter pie: a creamy custard pie made with spiced apple butter, eggs, milk, and half-and-half in a single crust, topped with fresh nutmeg.

Fudgy chocolate brownies with walnuts and a blender-made unsweetened chocolate frosting. Two-stage chocolate hit with rich crackly top and creamy frosting.

Fresh peach pie with a creamy cream cheese and sour cream custard filling, sprinkled with cinnamon. A Southern summer pie that elevates ripe peaches with a tangy cheesecake-style base.

Old-fashioned peppernut cookies (pfeffernusse) with anise, cinnamon, cloves, ginger, dark corn syrup, and chopped nuts. Slice-and-bake holiday cookies, makes 4 dozen.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Crockpot pumpkin bread baked inside canning jars for cylindrical loaves. Pumpkin pie spice, brown sugar, currants, and a wet pumpkin batter. Edible gift idea.

Maple cream cake: a tender brown sugar and maple syrup cake topped with a fluffy maple buttercream made with egg white. Pure Canadian sugar shack flavor.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.

Ann's chiffon cake: a tall, light tube cake with the richness of butter cake and the lift of angel food. Whipped egg whites fold into an oil-based batter and bake into a tender, springy crumb.