10,000 egg recipes

These muffins are packed with the delicious flavor of blueberries!

Ben & Jerry's kiwi ice cream is the homemade-cookbook copycat with macerated kiwi folded into a French-style custard of whole eggs, sugar, and heavy cream. Tropical, vibrant, and unexpectedly creamy.

Basic homemade breakfast pancakes from scratch with pantry staples, no boxed mix needed. The secret is a barely-stirred lumpy batter and a screaming-hot griddle for fluffy, golden flapjacks every time.

Simple muffin base yields fluffy bakery-style results with 8 flavor variations: blueberry, banana pecan, ginger, cheese, orange, coconut, chive, jelly surprise.

Coconut macaroons fit for the President of the United States.

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

These warm and delicious waffles are great for breakfast. Serve them with fresh berries and maple syrup.

What to do with day old bread.Don’t throw away.Try this recipe.

I got these from an old cookbook, have been using this recipe for decades and it's always a hit.

Black walnut pound cake layers buttery powdered-sugar crumb with toasty, slightly wild black walnuts in a tall tube-pan loaf. Old-school Southern classic, dense crumb, dusted with icing sugar.

Rolled oats with buckwheat pancake flour, low fat as made with applesauce in place of oil.

A Halloween take on mashed potatoes that your kids will love. The potatoes are piped into ghost shapes and then baked until lightly browned in the oven. Use an oval gratin dish and it will turn into a boat of ghosts!

Classic almond macaroons made with almond paste and stiff egg whites. Chewy centers with crisp edges, these gluten-free cookies release easily with a wet towel trick.

Glazed plum bundt cake with chopped fresh plums, walnuts, cinnamon, and a warm brown sugar glaze. A late-summer fruit cake with juicy plum pockets and a tender, oil-based crumb.

This was an amazing recipe. Very easy and delicious! The only thing I had to correct was the baking time. I needed to bake it about 45 minutes.

Coffee liqueur ice cream churns a rich evaporated milk custard infused with instant coffee and a half cup of Kahlúa for a creamy, grown-up frozen dessert. Boozy enough to soften past freezing, smooth enough to scoop on demand.