10,000 egg recipes

Almond spice cookies with allspice, orange zest, and ground almonds in a tender cake-flour dough. Brushed with egg glaze for shine, these bake up delicately spiced and shortbread-soft.

Kentucky pecan cake with applesauce, cinnamon, and a full cup of chopped pecans, lightened with whipped egg whites and baked in a tube pan. A dense, spiced Southern cake dusted with powdered sugar.

A French patisserie masterpiece: three crisp almond meringue layers sandwiched with silky hazelnut praline buttercream, finished with toasted almonds and powdered sugar.

Rich and creamy squares with a buttery yellow cake mix base topped with sweetened cream cheese and pecans. An easy two-layer bar cookie that feeds a crowd.

Low-fat cherry-almond biscotti with dried cherries, chopped almonds, and almond extract. No butter or oil needed in this crispy, twice-baked Italian cookie for dipping.

This baked feta “bread”, combines the rich flavor of feta cheese with the subtle sweetness of honey and the aromatic touch of bay leaves. This unique bread is made with just a few simple ingredients - feta cheese, flour, and egg and touch of honey - and is baked on a bed of bay leaves to infuse it with a distinctive, savory taste.

A light, fluffy Czech pound cake, known as Babovka, with a delightful two-tone vanilla and cocoa layer. Perfect for tea time or dessert, this cake is simple to make and visually appealing.

Italian anise biscotti coated in sesame seeds, pressed through a cookie press or shaped by hand. Crisp, fragrant cookies perfect for dunking in coffee or espresso.

No fat potato salad swaps mayo for a sweet-tangy cooked dressing made from egg substitute, sugar, and vinegar. A diet-friendly take on the picnic classic with all the texture and none of the oil.

Flaky buttermilk raisin scones with a hint of nutmeg, brushed with egg white and sugar for a golden crunch. Ready in 45 minutes with a whole-wheat variation included.

Homemade vanilla custard ice cream topped with a deep morello cherry sauce simmered with lemon, vanilla bean, and the cracked cherry stones for almond-scented depth. Old-world Italian dessert work.

Use this recipe with peaches, sour cherries or pineapple with equally good results.

Italian nut ball cookies coated in chopped pistachios with a jelly-filled center. Almond extract and vanilla give these thumbprint cookies classic Italian bakery flavor.

Citrus cheesecake brightens a rich cream cheese filling with both lemon and orange zest, set in a buttery homemade citrus pastry crust instead of graham crumbs. Tangy, fragrant and bakery-smooth.

This is an aoriginal recipe from the days of the Great Trek and the cookies get better with age.

Classic salmon loaf with canned salmon, diced potatoes, celery, chives, and lemon zest, served with creamy Dijon sauce. A simple retro weeknight dinner.