10,000 egg recipes

Classic buttermilk spice cake with cinnamon, cloves, and a pinch of black pepper. A vintage McCall's recipe with brown and white sugar for deep, warm flavor.

Granny's lemon bundt cake doctored with apricot nectar, oil, and eggs, finished with a tart lemon-juice and powdered sugar glaze. A vintage cake-mix classic that bakes up moist and citrus-bright.

Homemade pancakes from scratch using six pantry staples like flour, milk, and one egg. This no-fuss batter cooks up light, fluffy, and golden on a hot griddle, no buttermilk or boxed mix required.

Buttery brown sugar cookies with a hint of cinnamon, sliced from a chilled dough log and baked until golden. Topped with a simple powdered sugar frosting that makes every bite melt on your tongue.

Buttermilk chicken fried steak dredges cube steak in seasoned flour, dips it in a tangy buttermilk batter, and fries to crackling golden brown. Texas truck-stop comfort on a plate.

Nantucket cranberry pie layers tart cranberries and toasted walnuts under a buttery, almond-scented cake batter. A New England holiday classic baked in one bowl.

Ham mousse in sherry aspic is a classic French charcuterie showpiece. Ground ham folded into whipped cream, set in a crystal-clear aspic with truffle and egg white garnishes.

Easy Bisquick muffins with just four ingredients: baking mix, sugar, egg, and milk. Golden, fluffy, and ready in under 40 minutes. Serve warm with butter and honey.

Make this delicious coconut cake with fresh coconuts that makes the cake amazingly tasty and moist. Frost the cake with the fresh coconut meringue topping.

English toast turns split English muffins into baked French toast, soaked in a cinnamon-vanilla custard and baked cut-side-down in butter until golden and crisp. A hands-off, crowd-sized breakfast, no skillet flipping.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Yeasted coffee cake with a sour cream dough, sweet cream cheese filling rolled jelly-roll style, and vanilla glaze with sliced almonds. An overnight rise makes it brunch-ready.

Crispy fried lemon rosette cookies made on a traditional rosette iron, dusted with powdered sugar. Lacy, paper-thin Scandinavian-style cookies that shatter under the first bite. A holiday classic.

Slow cooker carrot tea bread bakes a moist cinnamon-spiced loaf with grated carrots and toasted pecans inside the crockpot. A no-oven quick bread for hot weather or busy kitchens.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Chocolate cake sweetened with fructose instead of granulated sugar, made with cocoa powder and skim milk. A lower-glycemic alternative to traditional chocolate cake with a rich, moist crumb.