10,000 salted egg recipes

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Six-layer vanilla cake with raspberry preserves and raspberry liqueur buttercream frosting. A towering celebration cake with a piped lattice top and bright berry flavor in every layer.

Danish chocolate shortbread cookies shaped into finger-thick ropes, filled with raspberry preserves, and drizzled with melted chocolate. An elegant holiday cookie with a buttery cocoa base.

Soft, melt-in-your-mouth sugar cookies made with both butter and oil for extra tenderness. Pressed flat with a sugar-dipped glass and baked golden. Makes 6 to 7 dozen.

Drop sugar cookies with cardamom or nutmeg, soft and tender with lightly browned edges. No rolling or chilling needed. Makes six dozen and freezes beautifully.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Frosted diamond cookies with caraway seeds, topped with billowy White Mountain frosting and pink sugar. A vintage rolled cookie that's crisp, elegant, and surprisingly savory-sweet.

Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.

This stately three-layer coconut cake is made with sifted cake flour, almond and vanilla extracts, and filled and frosted with coconut. A towering Southern classic for celebrations.

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

Fancy spritz cookies are tender, buttery pressed cookies enriched with ground almonds and almond extract for a marzipan-like flavor. Shape them with a cookie press into pretty holiday wreaths and stars.

Polka-dot brownies made with melted semi-sweet chocolate, whipped eggs tripled in volume, and reduced-calorie margarine. Fudgy, lighter than classic brownies, and dusted with powdered sugar.

Chewy chocolate cookies loaded with Reese's peanut butter chips. Rich cocoa dough, soft and puffy from the oven, they flatten into fudgy discs as they cool.