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.

Nutty carob chip cookies sweetened with honey and made with whole wheat flour. Caffeine-free chocolate-chip-cookie alternative for the carob-loving, health-conscious snacker.

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

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.

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.

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.

Citrus-scented oatmeal cookies with a hint of almond, baked until golden and crisp on the edges. Ready in 30 minutes for a simple teatime treat.

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.

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.

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.

Easter breakfast casserole with sausage, eggs, sour cream, bell peppers, and onions. A simple 5-ingredient baked egg dish that feeds a crowd on holiday mornings.

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

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.

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.

Amazing Whole Wheat Peanut Butter and Jelly Muffins recipe