Egg recipe collection

Overnight pineapple French toast soaked in pineapple juice custard, pan-fried golden, and topped with strawberry-pineapple-coconut ambrosia salsa.

Pineapple bread pudding made entirely in the microwave with crushed pineapple, buttery custard, and stale bread cubes. Warm, tropical, and no oven required.

Moist pineapple 7-Up cake made with yellow cake mix, pineapple pudding, and real Seven-Up soda. Topped with a homemade coconut-pecan frosting loaded with crushed pineapple. A retro Southern sheet cake classic.

Pineapple upside-down loaf made with coffee cake mix, pineapple rings, and maraschino cherries. A retro twist on the classic cake baked in a loaf pan with streusel.

Pinon cookies bake into light sponge-like rounds topped with toasted pine nuts, made from just eggs, sugar, flour, and pignoli. Italian-style cookie with an elegant payoff.

Pumpkin roll cake spiced with ginger and cinnamon, filled with a vanilla cream cheese frosting. A classic fall dessert that slices into beautiful spirals.

Pirates pies are deep-fried meat hand pies stuffed with seasoned ground beef, rice, bell pepper, and ketchup in a homemade dough. A Cajun festival favorite with crispy golden crust.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

A moist Bundt cake blending vanilla mix with pistachio pudding and whiskey, studded with cherries, walnuts, and chocolate chips. Topped with a simple vanilla glaze.

This is the good old fashioned way of serving what's 'bad' for you but tastes so good.

Classic Southern pecan pie with dark corn syrup, butter, and vanilla in an unbaked pie shell. Gooey, caramelized filling with whole pecan halves on top.

Poinsettia pie with a chocolate wafer crust, creme de menthe chiffon filling, and decorative red and white chocolate leaves arranged like the holiday flower. A Christmas centerpiece dessert.

Porcupine cookies are a 4-ingredient gluten-free retro cookie: eggs, sugar, chopped dates, and walnuts rolled in shredded coconut, then slow-baked until the coconut crisps golden.

Custard-based port wine ice cream with grenadine, served under a rich hot chocolate sauce made from cocoa, brown sugar, butter, and heavy cream.

Traditional Irish porter cake made with stout beer, currants, raisins, mixed peel, and brown sugar. A dense, rich fruit cake that improves with a week of resting before slicing.

Portuguese coffee buttercake stacked from 12 thin butter wafers and filled with silky coffee French buttercream. Elegant sliceable dessert that rewards patient assembly.