10,000 egg recipes

Peanut butter rolls with peanut butter and nutmeg worked into a soft yeast dough, risen until tripled, and baked in a hot oven. Fluffy dinner rolls with a subtle nutty, warm flavor.

These rich and flaky biscuits are delicious as a sandwich replacement or served alongside of tomato soup!

Popcakes are buttermilk quick breads baked in muffin tins that pop up tall and golden. Includes a Mexican masa harina variation and a stovetop pancake version from the same batter.

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

A mix and match quick and easy Impossible pie. Add extras according to your own family's tastes.

Great way to use up your leftover ham, it is easy to make, and turns out delicious!

This tomato frittata recipe is an easy and delicious way to enjoy a classic Italian dish. Canned whole tomatoes, eggs and basil with a sprinkling of Parmesan. Delish.

Amaretto cheesecake cookies with a brown sugar shortbread crust, cream cheese filling spiked with amaretto, and an almond crumble topping. Cut into squares.

A fun take on breadsticks; baked rolls that use candied cherries twisted into the shape of a candy cane. Fun and lightly sweet, my kids adore them.

Chocolate cake layers filled with caramelized coconut-pecan dulce de leche, then glazed with glossy dark chocolate for an inside-out German chocolate showstopper.

Mjuk pepparkaka, a soft Swedish spice bread with cinnamon, ginger, cardamom, and cloves in a sour cream batter. A moist, fragrant Scandinavian loaf that's not a cookie.

Chocolate silk pie with a no-bake filling whipped silky-smooth by beating eggs into creamed butter, sugar, and unsweetened chocolate. Chilled in a flaky shell and crowned with billowy whipped cream.

Tuna casserole with cream of celery soup, hard-boiled eggs, green peas, and a crunchy potato chip topping. A classic comfort food dinner with pantry staples.

Filipino lumpia packed with ground pork, shrimp, mushrooms, and crunchy water chestnuts, rolled tight and fried until golden and crisp. Served hot with a tangy sweet and sour dipping sauce.

Classic custard pie made with eggs, sugar, scalded milk, and cream, finished with warm nutmeg. A two-stage baking method sets the crust crisp before gently cooking the silky vanilla custard.

Raisin-studded sweet bread baked in coffee cans pairs with rich farmer cheese spread studded with cherries and nuts for a stunning Eastern European Easter centerpiece tradition.