Dessert, Egg Recipes

Wheat-free applesauce cake made with ground oats, cinnamon, nutmeg, and raisins. A moist, spiced cake with no wheat flour that improves after resting overnight.

Hawaiian brownie cookies rolled in flaked coconut with chocolate chips, cocoa, and brown sugar. Fudgy cookie balls with a toasted coconut coating baked in under 10 minutes.

Raw apple bundt cake stays incredibly moist thanks to three cups of fresh chopped apples, plus flaked coconut, sweet dates, and toasted pecans. A dense, spiced fall cake that needs no frosting.

French silk chocolate pie with whipped butter-sugar-chocolate filling and a buttery Oreo cookie crust. Classic no-bake filling that sets into a silky mousse-like slice in the fridge.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Pumpkin pie in a buttery walnut crust with a warmly spiced custard of cinnamon, ginger, nutmeg, and cloves. The walnut shell adds nutty depth that elevates classic Thanksgiving pie.

Southern peanut butter pie built like a peanut pecan pie hybrid: dark corn syrup, eggs, creamy peanut butter, and salted peanuts baked into a chewy, gooey filling. A pecan pie with all the peanuts in the South.

Big-batch Christmas hermit cookies loaded with raisins, currants, chopped nuts, and orange zest, spiced with cinnamon and nutmeg. A chewy, old-fashioned holiday drop cookie that makes 10 dozen.

Buttermilk Bundt cake with poppy seeds and a cinnamon sugar swirl baked through the center. Light, tender crumb with a warm spice ribbon in every slice.

Fattigmann (Norwegian poor man's cookies): crisp, cardamom-scented diamond pastries fried until pale gold and dusted with powdered sugar. A holiday tradition from Scandinavian baking.

Old-fashioned peanut squares with a light sponge cake base, iced and rolled in ground peanuts for a crunchy, nutty finish. A classic vintage church-supper treat.

Pumpkin pecan pie combines spiced pumpkin custard with a broiled brown sugar pecan crumble topping. The best of both Thanksgiving pies in one slice, with five warm spices.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Hot milk cake topped with toasted coconut and brown sugar. A vintage sponge cake made by adding boiling milk to beaten eggs, then finished with a broiled coconut topping.

Old-fashioned molasses cookies made with lard and sour cream for a tender, flaky texture butter can't match. Spiced with cinnamon and ginger, chilled overnight, then rolled thick and soft.