Dessert, Egg Recipes

Harvest pumpkin bars with canned pumpkin, cinnamon, and a smart soy flour boost for extra protein. Soft, moist sheet pan bars perfect for fall potlucks.

Buttermilk walnut bundt cake baked over a brown sugar and Karo syrup topping with whole walnuts. A sticky-bottomed cake with a tender, airy crumb from whipped egg whites.

Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.

Great-Grandma's lemon cake with real butter, lemon zest and juice, and beaten egg whites folded in for a light crumb. A heirloom loaf cake recipe that makes two freezer-friendly loaves.

Peanuts N Candy Halloween cake, a semi-homemade yellow cake mix studded with roasted peanuts, frosted with peanut butter buttercream, and topped with chopped Butterfinger and candy corn. A festive fall party dessert.

A spiced steamed pudding loaded with dates, apples, and walnuts, served warm with a silky vanilla custard sauce. An old-fashioned British-style dessert for holiday entertaining.

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

Pumpkin Vermont spice cake with four warm spices, split into four layers and frosted with maple-flavored cream cheese frosting. A stunning fall celebration cake topped with pecans.

Old-fashioned steamed persimmon pudding with cinnamon, rum, walnuts, and raisins. A dense, moist holiday dessert steamed for 2 hours in a pudding mold for a rich, spiced fruit pudding.

Here's a recipe that I make whenever I'm recruited to make dessert for a dinner party. It's perfect for Passover since it contains no flour, but I bake it 12 months of the year.

Tropical bread pudding layers French bread with sliced bananas and flaked coconut, then bakes in a vanilla custard. Caribbean-inspired twist on the classic comfort dessert.

Orange carrot cake baked in a tube pan with grated carrots, cinnamon, nutmeg, and orange zest, finished with a tangy orange glaze. A bright twist on classic carrot cake.

Soft pumpkin cookies with white chocolate chips, pecans, brown sugar, and pumpkin pie spice. Baked low and slow for a cakey, tender fall cookie.

Mom's yellow cake with butterscotch frosting is a three-layer buttermilk cake with folded egg whites for lightness, topped with a boiled brown sugar and butter frosting. A true from-scratch heirloom recipe.

Waldorf red velvet cake with buttermilk, cocoa, and a cooked flour frosting that tastes like whipped cream. The original Waldorf-Astoria recipe from scratch.

Four-minute brownie pie with no crust needed. Beat everything together for 4 minutes, pour into a pie pan, and bake. Fudgy, crackly-topped, and best served warm with ice cream.