10,000 egg recipes

Wild rice pancakes with sour cream in the batter for extra tenderness. Cooked wild rice adds a nutty, chewy texture to fluffy breakfast pancakes. A Minnesota-style brunch favorite.

Yeast pastry dough made with whole wheat and white flour for turnovers and pasties. Olive oil enriched, soft and pliable, and makes 30 squares ready for salmon, meat, or vegetable fillings.

Traditional Irish tea bread with mixed dried fruit soaked overnight in strong tea. A dense, moist loaf with brown sugar sweetness and barely any butter.

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Mini cherry cheesecakes baked in a muffin tin over a vanilla wafer crust, topped with glossy cherry pie filling. Creamy individual portions, make-ahead, and no springform pan required.

Van's Faves are crisp lace-thin oat cookies scented with orange zest and finished with a chocolate drizzle. Eight ingredients, big crunch, and an old-fashioned tin-cookie feel.

Homemade funnel cake fried crisp and golden, then dusted with powdered sugar. The classic carnival treat made from pantry staples, swirled straight from a funnel into hot oil.

Lemon poppy seed bundt cake that starts with yellow cake mix and gets a fresh lemon juice kick, crunchy poppy seeds, and a tangy glaze drizzle. A shortcut bakery cake that tastes from scratch.

Jack-o-lantern chocolate cake is a rich two-layer chocolate cake decorated for Halloween, with orange-tinted frosting shaping the pumpkin and chocolate frosting piping the spooky grin. A fun family project that tastes as good as it looks.

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

New Orleans beignets are pillowy square yeast doughnuts, deep-fried until golden and puffed, then buried in confectioners' sugar. The iconic French Quarter treat, best eaten piping hot.

Farfallette Dolci are Italian bow-tie fried pastries flavored with orange and almond, tied into loose knots and dusted with powdered sugar. A traditional Italian Carnevale sweet with a crisp, delicate shatter.

Susan's apple cake is a one-bowl dump-and-bake with three whole apples, toasted walnuts, and a full tablespoon of cinnamon. The kind of homey loaf that improves the second day.

Pumpkin flan: a silky honey-sweetened pumpkin custard baked in a water bath with a brown sugar bottom and a splash of brandy. A fall twist on classic Spanish flan, chilled and ready in 5 hours.

Fudgy, cocoa-rich brownies loaded with pecan halves and chocolate chunks. Butter melted right into the cocoa gives these a dense, truffle-like center with a crackly dry top. Game day gold.

Yule log cake (buche de Noel) is the classic French rolled sponge cake for Christmas, made from a delicate whole-egg genoise baked thin, filled, rolled, and decorated to look like a wintry wooden log.