10,000 egg recipes

Foamy orange sauce is a holiday-favorite hard sauce traditionally served over Christmas pudding, gingerbread, or bread pudding. Whipped butter, powdered sugar, and orange juice make a citrusy, cloud-like topping.

Shamrock cookies for St. Patrick's Day, a tender mint-scented shortbread tinted green, shaped from three little dough balls plus a stem and dusted with green sugar. A fun holiday baking project.

Texas spoon bread with cornmeal, scalded milk, and beaten egg whites for a light, soufflé-like Southern side dish. Puffs up golden and scoops soft from a baking dish.

Traditional plum dumplings made with potato dough, farina, and fresh plums stuffed with sugar. Boiled until tender and topped with buttered bread crumbs.

A dense, buttery coconut pound cake baked in a bundt or tube pan with almond extract and shredded coconut. No frosting needed, freezer-friendly, and only 7 ingredients from bowl to oven.

Foamy cranberry sauce is a whipped butter and powdered sugar dessert sauce with cranberry juice, orange zest, and beaten egg white. Light, fluffy, and made for cranberry pudding.

Easy peach fritters fried into golden, crisp puffs and rolled in cinnamon sugar while hot. Fresh diced peaches folded into a quick batter, ready in 20 minutes from bowl to plate.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Yeast rolls from Minnie and Aunt Pete's, soft and tender homemade dinner rolls baked in muffin tins. A heirloom Southern recipe with egg whites for an extra-fluffy crumb.

Classic English meringues sandwiched with whipped double cream and fresh sliced strawberries. Golden, crisp-on-the-outside, marshmallow-on-the-inside meringue shells baked at low heat.

French lemon pie is a simple rustic tart: a whole wheat butter crust filled with a buttery fresh lemon custard and baked golden. Tart, glossy, and finished in an hour with pantry basics.

Old-fashioned date pudding baked with brown sugar, chopped dates, and nuts. A Pennsylvania Dutch classic with a dense, sticky-sweet crumb served warm with cream.

Lemon sponge bakes in individual custard cups in a hot-water bath. The filling separates magically into a tangy curd layer below and a feather-light cake-like sponge on top.

Toasted tongue meringues on popsicle sticks for Halloween. Pink-tinted meringue cookies shaped like tongues, baked low and slow until crisp and dry.

Sugarplum cookies made with Kool-Aid mix for bright colors and fruity flavor. Rolled sugar cookies kids love to cut out and decorate in rainbow batches.

Rich chocolate truffle cake made with a full pound of semi-sweet chocolate, barely any flour, and whipped egg whites for a dense, fudgy texture dusted with powdered sugar.