473 spear recipes

Apple and cream cheese pancakes. A great way to change-up Sunday breakfast.

Classic homemade eggnog with bourbon, separated eggs, and a full pint of heavy cream. Old-school holiday punch bowl recipe that gets richer overnight in the fridge.

Fluffy omelet made with separated eggs, whipped whites, and a touch of cornstarch cooked covered in butter. A soufflé-style technique that puffs up tall and light.

When planning your next party, try this sunflower shaped cake recipe.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Pan Nero, an Italian dark chocolate cake made with unsweetened chocolate, separated eggs, and potato starch flour. Dense, fudgy, and flour-light with just five ingredients.

This is a really popular cake. Easy to make with just a little time.

Light, fluffy and delcious apples pancakes. Best to serve them warm with maple syrup.

Old-fashioned 14-day sweet pickles canned at home. A traditional brine-and-syrup method that builds crisp sweet-tart [cucumbers](/recipes/cucumber) over two weeks, finished with celery seed and pickling spice.

If you are a big fan of dark chocolate and mousse, this ultimate dark chocolate mousse will be sure to satisfy your cravings and taste buds.

Imperial coconut flan made from scratch with a whole fresh coconut, homemade condensed milk, and separated eggs baked in a caramel-lined mold. A traditional Mexican showpiece.

Chocolate sour cherry cake with melted semi-sweet chocolate, butter, separated eggs, and tart cherries baked on top. Dense, rich, and elegant with minimal flour.

A homemade sponge cake split and soaked with strawberry liqueur syrup, then sandwiched around a fresh strawberry mousse made with yogurt and whipped cream. Patisserie-level elegance you can make at home.

A light, airy chocolate pudding cake made with separated eggs, skim milk, and low-cal pudding mix, topped with whipped topping and fresh banana slices. WW-friendly and just 148 calories per serving.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Lemon sponge bakes in individual custard cups in a hot-water bath. The filling separates magically into a tangy curd layer below and a feather-light cake-like sponge on top.