Egg Recipes

Banana orange chiffon cake: light and fluffy as angel food but moister and richer, scented with mashed banana and fresh orange juice. Topped with a glossy orange-zest powdered sugar frosting.

Pineapple meringue pie with a cornstarch-thickened pineapple-lemon filling under tall, glossy peaks of beaten egg white. A bright, citrusy twist on the classic lemon meringue.

Raw apple cake bakes fresh chopped apples, pecans and cinnamon into a moist oil-based cake, then soaks it hot with a caramel sweetened condensed milk topping.

Frango mint chocolate pie with a rich butter-chocolate-egg filling, peppermint extract, and a vanilla wafer crust. A no-bake Chicago-style mint chocolate dessert.

Greek spanakopita with a savory spinach and feta filling layered between sheets of buttered phyllo for shatteringly crisp tops and bottoms. The classic Mediterranean pie cut into squares for sharing.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Homemade teething cookies with just three ingredients: eggs, sugar, and flour. Baked hard in a doughnut shape for little hands to grip and gnaw on safely.

Kalitsounia me kanella, sweet Greek cheese pastries filled with ricotta, cinnamon, and sugar, folded into half-moons and dusted with powdered sugar. Traditional Cretan Easter sweet with a tender pastry shell.

Lemon thins made with just 5 ingredients: butter, sugar, eggs, flour, and lemon extract. A crispy, delicate drop cookie with bright lemon flavor and golden edges.

Chewy oatmeal raisin cookies built with dark brown sugar and a touch of honey for deep caramel flavor and lasting softness. The classic lunchbox cookie with crisp edges and a soft, raisin-studded center.

Banana Passover sponge cake made with cake meal and potato starch, lifted by seven whipped egg whites. A flourless angel-food-style cake for Passover dessert tables.

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Pumpkin bundt cake made with Bisquick baking mix and canned pumpkin, spiced with pumpkin pie spice and drizzled with a vanilla glaze. A simple fall dessert.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

I make this cake for about 10 years, every time people like it.