10,000 egg recipes

Mint cheesecake with chopped Junior Mints baked into a creamy vanilla filling on a buttery graham cracker crust. Cool, minty chocolate pockets in every rich, velvety slice.

Lunn Cake, a traditional English yeast cake baked in a ring mold with scalded milk, eggs, and a light crumb. Served warm with butter, this no-knead bread rises twice for a pillowy texture.

Sugar-free cookies sweetened with cooked raisins and unsweetened applesauce. No added sugar, just natural fruit sweetness, cinnamon, and a chewy drop-cookie texture.

Savory buckwheat groats (kasha) cooked with shallots, garlic, mushrooms, and chicken broth, finished with toasted pine nuts. A nutty, wholesome whole grain side dish.

Lemon oatmeal cookies bright with lemon juice, zest, and extract, made lighter with oil and egg whites and given extra crunch from crisp rice cereal. A crisp, citrusy twist on the classic oatmeal cookie.

These healthy and scrumptious cookies are made with persimmon pulp, applesauce and chopped almonds.

Giant honey oat cookies made with egg whites instead of whole eggs for a lighter, chewy texture. Scooped by the quarter cup for bakery-sized treats with crisp edges and soft centers.

Hawaiian bread baked in the bread machine: a sweet pineapple juice dough studded with chopped macadamia nuts and coconut. Tropical sandwich loaf at home with no added fat.

Cornmeal-coated brook trout, soaked in dark beer then dredged and pan-fried to a golden, crunchy crust. A classic streamside fry-up served with tartar sauce and a dash of hot sauce for a kick.

Appalachian stack cake is a 10-layer mountain heirloom: molasses-spice cookie layers pressed together with dried apple filling. Best after three days of resting.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Buttery cake squares filled with cherry pie filling that bake up golden and tender. Each square gets a ruby-red cherry center and a dusting of powdered sugar for simple elegance.

Rustic French plum tart with cinnamon-dusted fruit and buttery pâte sucrée crust brings Alsatian bakery magic to your kitchen for elegant summer desserts or brunch centerpieces.

Three layers of genoise sponge brushed with espresso-rum syrup, filled and frosted with silky mascarpone cream, dusted with cocoa, and wrapped in chocolate shavings.

Molasses crumb cake made with whole wheat flour, butter crumb topping, and dark, rich molasses. A dense, old-fashioned coffee cake with a streusel crust baked in a 9x13 pan.

Ham and cheddar broccoli quiche with a refrigerated pie crust, four eggs, and a touch of dry mustard. A straightforward brunch quiche that layers everything in the shell and bakes in under an hour.