10,000 egg recipes

Try this scrumptious cake recipe when you have company to come over, definitely will impress everyone!

Cloud-light chocolate angel food cake that's fat-free and cholesterol-free, leavened entirely by whipped egg whites and flavored with cocoa. An airy, guilt-light dessert with deep chocolate flavor.

Upside-down bread pudding with a caramelized sugar crust, dried figs, and chopped almonds baked in a loaf pan. Flip it out for a golden, sticky-topped dessert.

Iced maple cream parfait with fresh summer berries in warm raspberry jam. A silky no-churn frozen sabayon made with pure maple syrup, served over a juicy berry base.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Pear bread pudding with rum-soaked raisins, butter-sauteed pears, and a rich egg custard baked until golden. An autumn dessert that turns stale bread and ripe pears into something extraordinary.

Crispy chocolate biscotti with cocoa powder and your choice of raspberry, orange, or almond flavoring. Twice-baked Italian cookies with a satisfying crunch, finished with a chocolate drizzle.

From the Great American recipe's collection Gr #17. A classic American carrot cake with cream cheese frosting.

A bread machine wheat loaf packed with peanut butter AND roasted peanuts, sweetened with honey. Double the peanut flavor in every nutty, chewy slice.

A homestyle Christmas cake packed with dates, cherries, walnuts, and chocolate chips in a simple egg batter. Bakes into a dense, fruity loaf that wraps up beautifully for holiday gifting.

Old-fashioned ice water cake with cake flour, beaten egg whites, and ice-cold water for a snow-white, tender crumb. A vintage two-layer white cake.

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.

Sizzling rice soup combines velveted shrimp and chicken with mushrooms, water chestnuts, and bamboo shoots in a sherry-laced broth, finished tableside with crackling fried rice that hisses on contact. Cantonese restaurant classic at home.

Meringue madeleines made with whipped egg whites, cake flour, and melted butter. Light as air with crisp edges, best eaten warm straight from the oven.

Old German cabbage rolls stuffed with seasoned ground beef and rice, simmered for three hours in a tangy tomato-lemon sauce. A Pennsylvania Dutch comfort classic.

A rich chocolate bar cake made with melted chocolate candy bars and chocolate syrup for double chocolate depth, plus buttermilk for a tender crumb and pecans for crunch. Baked in a tube pan, no frosting needed.