Dessert, Egg Recipes

Hobo bread is an old-fashioned raisin quick bread that starts with an overnight soak of raisins in baking soda and boiling water. Dense, moist, and easily turned into a fruitcake.

Old fashioned fruit cake with blackberry jam, fig preserves, watermelon rind preserves, candied cherries, pecans, and cocoa. Baked low and slow in a cast iron skillet.

Mini cream cheese tarts on vanilla wafer crusts topped with cherry pie filling. No-roll, no-fuss bite-sized cheesecakes that bake in just 15 minutes.

Rose almond jumbles flavored with rosewater, packed with finely chopped blanched almonds, and dropped in ring shapes. A fragrant, old-fashioned cookie from the Victorian era.

Glazed coconut tube cake soaked in hot coconut sugar syrup for 4 hours. Buttermilk batter with flaked coconut, chopped nuts, and a double dose of coconut flavoring.

Greek Pasta Flora with a Cognac-butter pastry crust and a rich filling of stewed apricots, dried figs, raisins, apricot jam, and orange zest. A traditional Athenian lattice tart.

Chocolate-marshmallow cake is a light cocoa sponge baked in a jelly roll pan and topped with billowy marshmallow frosting. An old-fashioned American layer cake with the feel of a campfire s'more.

Mimi's bread pudding made with French bread soaked in evaporated milk, bananas, raisins, and a full ounce of vanilla. Served with a buttery whiskey sauce.

A rich, fudgy steamed chocolate pudding made with semi-sweet chocolate and pecans, served warm with a fresh raspberry-liqueur sauce. An elegant make-ahead dessert for special occasions.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Solothurner Nusstorte, a Swiss hazelnut torte with piped meringue-nut discs, a buttery sponge layer, and hazelnut buttercream. An elegant three-component European pastry.

Chewy oatmeal cookies packed with dates, apples, raisins, and pecans, naturally sweetened by simmered fruit. These keep for days in the fridge and make grab-and-go snacks.

Flourless orange sponge cake drenched in a bittersweet chocolate-honey-orange glaze. Made with matzo cake meal and potato starch for Passover.

Chocolate chip fruitcake with candied cherries, dates, walnuts, and chocolate chips bound by a light egg-and-sugar batter. A modern fruitcake that converts even fruitcake skeptics.

Awesome recipe! I followed it to a Tee and the cookies came out perfect.

Whole-wheat sourdough applesauce cake bakes up moist and tender in a tube pan, with cinnamon, allspice, and clove warming a tangy starter-and-applesauce batter. A bundt-shaped keeper for fall.