Dessert, Egg Recipes

Chewy pecan date squares with brown sugar and vanilla, baked low and slow then dusted with powdered sugar. No butter needed, the dates keep them moist.

Pecan fingers with a buttery shortbread base and a chewy brown sugar pecan topping, dusted with powdered sugar. Two-layer bar cookies made entirely in the microwave.

Classic pecan pie with dark corn syrup, melted butter, and toasted pecans, scaled for either a 9 or 10 inch shell. Five ingredients in the filling, no-fuss method, glossy candied top.

Honey pecan pie sweetened with honey and brown sugar instead of corn syrup, for a softer, more floral filling. A simple six-ingredient classic with a glossy candied top.

Pecan pumpkin pie built on a jar of spiced pecan-pumpkin butter, eggs, and heavy cream poured into an all-butter homemade crust. Three ingredients in the filling, a smooth, deeply spiced custard out the other side.

Peche Royale dans son Panier Fleuri: poached peaches in fried batter baskets over genoise, topped with Grand Marnier sabayon and pate a choux handles. A showpiece French plated dessert.

Pepparkakor, the thin and snappy Swedish spice cookies layered with ginger, cinnamon, cloves, and nutmeg over deep molasses. Sliced from chilled logs and baked crisp. A classic Scandinavian Christmas treat.

Southern Pepsi-Cola chocolate cake with mini marshmallows baked in, topped with a broiled peanut butter and brown sugar frosting loaded with chopped peanuts.

Perach Kisan is similar to Prusah Kisan but differs in fruit and the arrangement

Pineapple dream cake made with pineapple juice in the batter and topped with a whipped shortening frosting folded with cooked pineapple. A fluffy, tropical two-layer cake.

Pizzelles press a buttery vanilla dough between hot iron grids for thin, crispy Italian waffle cookies with intricate snowflake patterns. Classic Christmas and wedding cookie.

Plum good pie with fresh plum wedges arranged like petals over a buttery from-scratch crust, dusted with cinnamon sugar, and bound with beaten eggs into a custard-fruit hybrid.

Frozen no-bake chocolate dessert with a buttery oat-and-nut crumb base, rich unsweetened chocolate filling, and a crunchy crumb topping. Slice straight from the freezer for an irresistible treat.

Polka-dot brownies made with melted semi-sweet chocolate, whipped eggs tripled in volume, and reduced-calorie margarine. Fudgy, lighter than classic brownies, and dusted with powdered sugar.

Poppy seed breakfast cake baked in a Bundt pan with buttermilk, almond extract, and a hidden cinnamon-sugar swirl through the center. Light, tender crumb from whipped egg whites folded into the batter.

Crisp rolled poppy seed cookies made with oil instead of butter, loaded with a third cup of soaked poppy seeds and a sugar-sparkle top. Simple dough, big crunch.