10,000 egg recipes

Old-fashioned Southern teacakes with shortening, vanilla, and simple pantry staples. Soft, lightly sweet, and rolled out just like Grandma made them.

Strawberry rice cream with double-boiler vanilla custard rice folded into whipped cream and fresh strawberries. Lighter and more elegant than standard rice pudding, served chilled.

Hand-shaped vanilla almond cookies baked low and slow for a tender, shortbread-like crumb. Simple butter cookie dough with finely chopped almonds throughout.

Lisa Bower's cocoa brownies with a full cup of melted butter, four eggs, and two cups of chopped walnuts. A rich, one-bowl brownie loaded with nuts.

Market mystery cookies with just five ingredients: butter, dark brown sugar, oats, egg, and vanilla. Cooked in a double boiler, then baked into tiny, crisp, toffee-like wafers.

Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.

Saltine cracker torte folds crushed soda crackers and walnuts into stiffly beaten egg whites for a flourless meringue-style dessert topped with whipped cream and chocolate syrup.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Chewy brown sugar walnut bars made with just seven ingredients, no mixer needed. Bake in a square pan, cut into squares, and serve warm for a simple treat.

Chewy honey date cookies with chopped nuts, baked in a sheet pan, cut into strips, and rolled in powdered sugar. No butter needed, just honey, eggs, and dates.

Individual pound cakes baked in ramekins with lemon zest, vanilla, and beaten egg whites for a lighter texture. Buttery, golden mini cakes with a fine crumb and citrus fragrance.

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

Halloween cookies built on a classic chocolate cocoa drop dough: butter, sugar, eggs, and cocoa powder make a tender base ready for spooky frosting, sprinkles, or candy eyes.

Fudgy brownies made with unsweetened chocolate and butter for an intensely rich, crackly-topped square. Simple pantry ingredients, optional walnuts, and a velvety batter.

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

Classic Italian pizzelle cookies made with butter, eggs, vanilla, and a shot of whiskey for depth. Crisp, thin waffle cookies pressed on a pizzelle iron. Makes 16 dozen.