10,000 salted egg recipes

Whoopie pies with soft, cake-like chocolate cookies sandwiching a silky cooked-flour buttercream. The old-fashioned ermine filling stays light and not too sweet. A New England and Pennsylvania Dutch classic.

Oil-based pumpkin bundt cake with canned pumpkin puree, pumpkin pie spice, and a cream cheese frosting drizzle. A tender fall cake that stays moist for days straight from a single pan.

Three delicious autumn quick breads are made with same bread base but different fillings. They are all super moist and tasty, and they don't last long in our house.

Traditional British whole wheat Christmas cake with rum-soaked dried fruit, walnuts, almonds, stout and citrus zest. Aged dark fruit cake for the holiday season.

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Whole wheat sunflower bread machine loaf with toasty rolled oats, sunflower seeds and a hint of orange zest. High-fiber, hearty crumb, perfect for morning toast or sandwiches.

Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.

Chocolate Pancakes with Chocolate-Raspberry Sauce recipe

Tuna and olives match beautifully in this cheesy baked savory muffin that's served with a tangy butter sauce.

This recipe is over 100 years old. I add a twist to the recipe (and a little sweetness) by adding some golden raisins, like my favorite restaurant in Provincetown, Mass., does.

Tender pumpkin waffles enriched with sour cream and warm spices. Light, fluffy texture from folded egg whites makes these autumn breakfast favorites crisp on the outside, soft within.

Classic Italian meatballs made with a beef and pork blend, parmesan, fresh basil, and parsley. Browned in olive oil, then simmered in tomato sauce until tender and juicy. The kind that turns spaghetti night special.

Cheddar and Parmesan give the bread super cheesy and tasty flavor, buttermilk and vegetable oil make the bread very moist. It's a delicious bread that you can't stop eating after the first bite.

Quinoa is high in fiber, protein and gluten free. To make this quinoa lasagna, we use a spring-form pan layered with different flavored quinoa and vegetables, colorful and incredibly tasty.

A delicious savory tart, chunks of feta, black olives and herbal crust are delicious together. It can be served as an appetizer or a main dish!

I prepared this sans the pork as I had none. I added frozen peas, some fresh diced carrot and rinsed and drained bean sprouts. YUM!