Dessert, Egg Recipes

Stanford Court's bread pudding starts with homemade brioche layered with sliced apples, raspberries, and rich egg custard. A San Francisco restaurant-quality dessert baked to a golden crown.

Italian frangipane custard with ground almonds, cooked like pastry cream then cut into squares. Traditional holiday treat similar to Turkish delight in texture.

Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.

Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.

Chocolate sauerkraut cake that sounds wild but bakes up incredibly moist and tender. The sauerkraut disappears into the cocoa batter, and a creamy chocolate frosting seals the deal.

Two-layer pie with cinnamon apples baked first, then topped with smooth cream cheese custard. Walnuts add crunch to the bottom layer. Bake at two temperatures for perfect texture.

Ultra-moist chocolate zucchini cake with buttermilk, brown sugar, cinnamon, and chocolate chips on top. Baked in a 9x13 pan, this one-bowl cake stays soft for days.

Three-layer Southern coconut cake with a tangy crushed-pineapple filling and billowy seven-minute frosting. An almond-scented butter cake stacked with grated coconut between every layer.

Snickers-loaded caramel crunch cheesecake pie on a peanut graham crust, topped with milk chocolate ganache and a caramel drizzle. A candy bar lover's wildest dream.

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

Pink maraschino cherry layer cake with cherry juice in the batter, chopped nuts, and fluffy 7-minute icing. A retro party cake with a pretty blush color and sweet cherry flavor throughout.

Lemon chiffon pie with a lemon-zest shortbread crust, cloud-light gelatin-set citrus filling, and a topping of fresh whipped cream. Bright, fluffy, refreshing.

Pumpkin cake with a buttery yellow cake mix crust, spiced pumpkin custard filling, and crumbly streusel topping. Freezer-friendly and perfect for fall gatherings.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Chocolate coconut cake roll spirals a light cocoa sponge around a fluffy cherry-coconut whipped cream filling. Rolled warm so it won't crack, then chilled and dusted with powdered sugar. A retro showstopper.

Twice-baked Italian almond cookies studded with bright maraschino cherries, spiked with kirsch and Grand Marnier. Perfect holiday gift.