10,000 egg recipes

Pink maraschino cherry cake with cherry juice in the batter, chopped cherries, and nuts folded through. A retro 1950s layer cake ideal for Valentine's Day or bridal showers.

Peach breakfast cake bakes fresh peaches into an almond-and-orange butter cake, then crowns them with a sour cream topping that sets like custard. Dusted with cinnamon sugar and served warm or cool. A brunch-ready coffee cake.

Classic salmon loaf with canned salmon, diced potatoes, celery, chives, and lemon zest, served with creamy Dijon sauce. A simple retro weeknight dinner.

Crispy bacon, crunchy water chestnuts, bean sprouts, and fresh mushrooms tossed with baby spinach and sweet-and-sour dressing. A hearty salad ready in under 20 minutes.

Pinto bean, pecan, and coconut pie: mashed pinto beans bake into a silky custard that tastes like pecan pie, with toasted pecans and sweet coconut throughout. A thrifty Southern classic.

Grandma's Italian gnocchi are pillowy homemade potato dumplings made from riced russets, egg and flour, grooved to catch sauce and boiled just until they float. Authentic from-scratch comfort, lighter than store-bought.

Humdingers are no-bake date balls cooked stovetop with eggs, butter, and sugar, then folded with crispy rice cereal and rolled in coconut. A vintage Southern Christmas treat.

Homemade kreplach with hand-rolled egg noodle dough folded into filled triangles and boiled in soup or salted water. A traditional Jewish dumpling made from scratch.

Dark chocolate marshmallow cake with sour cream for moisture, topped with a fluffy cooked marshmallow frosting. Two layers of rich, fudgy cake under a cloud-like finish.

Pugach is a traditional Eastern European yeast dough pie filled with your choice of sauteed cabbage, mashed potatoes with chives, or sauerkraut. Brushed with browned butter for a golden, flaky finish.

Traditional Greek moussaka with fried eggplant layers, beef and pork meat sauce with red wine and nutmeg, topped with a rich egg custard bechamel. An authentic layered casserole.

Vanilla bean creme brulee tartlets, silky custard set in a crisp buttery pastry shell and finished with a torched, crackly caramel top. Crowned with whipped cream and fresh berries for an elegant dessert.

Easy asparagus salad with whole canned asparagus spears, sieved hard-boiled egg, and mayonnaise on lettuce. A retro 5-minute side that feels straight out of a 1960s ladies' luncheon.

Beat sugar and butter until -light. Blend in egg and -flour. Mix well and spread onto -bottom of 10-inch -springform pan. Bake at 450-degrees for 10 -minutes.

Amazing White Chocolate Mousse and Kiwi Sauce recipe

Saffron-kissed almond biscotti with bright lemon zest and a glossy egg-white glaze. Twice-baked until dry and crisp, these Italian cookies actually improve after a few days in a paper bag.