10,000 salted egg recipes

Southern boiled custard eggnog made from scratch with 8 egg yolks, cream, vanilla, and nutmeg. Spiked with whiskey or served virgin, this silky holiday drink serves 12.

Fudgy cocoa brownies with a hidden layer of chocolate mint patties baked right inside. Rich, minty, and makes a big batch of 36 squares from a 9x13 pan.

Pecan brownies made with melted semi-sweet chocolate and a full cup of dark brown sugar for deep, fudgy texture and a shiny crackled top. A bakery-style brownie with toasted nuts.

Chewy butterscotch brownies loaded with chopped dates and walnuts. One bowl, one pan, and 25 minutes in the oven for a batch of 16 irresistible squares.

Buttery slice-and-bake pinwheel cookies swirled with cherry preserves and scented with vanilla and almond extract. Roll, freeze, slice, and bake to golden perfection.

Fudgy Southern chocolate cake with melted unsweetened chocolate, pecans, and a two-temperature baking method. Dense, rich, and brownie-like with a cocoa-dusted pan for extra chocolate flavor.

Chocolate thumbprint cookies rolled in chopped nuts with a Hershey's Kiss pressed into the center. Double chocolate, nutty crunch, and only 8 minutes in the oven.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Thick, fudgy peppermint pattie brownies with a whole layer of York-style mint candies sandwiched between cocoa batter. Makes 36 squares for parties and bake sales.

Vintage sugar cookies leaning heavy on brown sugar over white with shortening for tender texture and a three-finger ridge press. Makes 48 chewy, caramel-toned cookies.

Pecan squares with a buttery shortbread crust and a gooey pecan pie filling baked on a sheet pan. All the flavor of pecan pie in a portable, shareable bar cookie format.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Fudgy walnut raspberry brownies with a gooey jam layer and velvet chocolate glaze. Crunchy walnuts meet tart raspberry in every rich, chewy bite.

Maple bread pudding steamed in a double boiler with real maple syrup, raisins, and a vanilla egg custard. This stovetop method creates its own sauce as it cooks, no oven needed.

Low-fat brownies made with cottage cheese instead of butter, egg whites instead of whole eggs, and real unsweetened chocolate. Fudgy and rich with far less guilt.

Zucchini pineapple pecan bread bakes a tropical twist into a classic quick bread, with shredded zucchini, crushed pineapple, and toasted pecans folded into a moist, golden loaf perfect for fall baking.