Dessert, Egg Recipes

Pineapple cream loaf with ladyfinger-lined pan, a light sour cream and crushed pineapple filling with beaten egg whites, and a lemon extract lift. No-bake, make-ahead, keeps 2-3 days chilled.

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.

Chocolate cake made with pureed red beets and melted unsweetened chocolate. Incredibly moist, deepens in flavor overnight, and finished with a simple powdered sugar dusting.

Traditional German sand tarts rolled paper-thin, cut into diamonds, brushed with egg white, and topped with cinnamon sugar and a pecan half. Crispy, buttery holiday cookies.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

Spiced pizzelles flavor the classic Italian wafer cookie with warm nutmeg and floral cardamom. Crisp, lacy, and lightly spiced, perfect for stacking on a holiday cookie tray or sandwiching with mascarpone.

Traditional Italian egg cookies made with just three ingredients: eggs, sugar, and flour. Light, airy, and gently sweet with golden edges. A nonna-approved classic.

Garden-fresh sweet potato pie with a rich buttermilk custard filling, two sticks of butter, and pure vanilla. No spices needed when the sweet potatoes do all the talking. Baked low and slow, makes two pies.

A rich, fudgy chocolate sheet cake made with whole wheat flour, cocoa, butter, and sour cream, then drenched in warm pourable cocoa frosting while still in the pan.

Homemade strawberry ice cream blends sweetened condensed milk, half-and-half, and strawberry soda with thawed berries for a creamy summer churn. A vintage two-step churned recipe.

First place chocolate chip cookies baked low and slow for thick, chewy centers with golden crisp edges. Dark brown sugar and extra vanilla make these rich and caramelly.

Crepe batter is not ladled onto a griddle but into a crepe pan, a shallow, round frying pan specifically designed for making crepes. If you don't have a crepe pan you may employ a non-stick eight inch skillet.

Famous Tunnel of Fudge bundt cake with a molten chocolate center that stays soft while the outside bakes firm. Walnuts are essential for the signature fudgy tunnel.

Surprise family at the next Thanksgiving dinner with this delicious cake that is sure to make your aunts proud.

These cookies are very tasty and rich, not too sweet, but enough chocolate flavor.