10,000 egg recipes

Old-fashioned chocolate cake doughnuts made with buttermilk, melted chocolate, and a pinch of ginger, then deep-fried until crisp outside and tender within.

Chicken Parmesan with Mozzarella and Tomato Sauce recipe

Chocolate chip cookie bars with a show-stopping marble swirl on top. Brown sugar, vanilla, and chopped nuts in a chewy base with melted chocolate dragged through for a bakery-worthy finish. Pan to plate in 30 minutes.

Use your favorite cookie cutters to create these delicious and interesting shaped cookies!

Venison and two sausages meatloaf: lean venison enriched with pork and turkey sausage, prosciutto, and Worcestershire so it bakes up moist and savory, never dry. A hearty way to use the harvest.

Buttery cookies hiding a whole Andes mint inside, wrapped in soft dough and topped with a pecan half for surprise chocolate-mint magic in every bite.

Savory Parmesan and sage muffins made with powdered buttermilk for tangy flavor. Includes both conventional oven and microwave directions for quick baking.

Hazelnut oatmeal pancakes made with buttermilk-soaked rolled oats and toasted hazelnuts for a nutty, hearty breakfast. Crispy edges, tender centers, and extra fiber from the oats.

Moist Zucchini Parmesan Bread: a savory quick bread with shredded zucchini, sharp Parmesan, grated onion, and buttermilk for tang. Hearty enough to stand in for dinner rolls.

Frozen lemon cream pie with a graham cracker crust, fluffy egg whites, and real whipped cream. Just 5 ingredients and no baking needed for this icy, tart-sweet summer dessert.

Cinnamon sherry biscochitos, the official state cookie of New Mexico, crisp anise-scented butter cookies with a splash of sherry and cinnamon sugar coating.

Microwave strawberry oat bran muffins, high-fiber and low-fat, made in custard cups in under 4 minutes. A no-oven breakfast for dorm rooms, summer kitchens, or when the toaster is the hottest appliance you'll allow.

Cheesecake cookie bars with a buttery brown sugar shortbread crust, creamy lemon-vanilla filling, and crumbly streusel topping. Cut into squares for a portable cheesecake fix.

Small-batch walnut brownies baked in a loaf pan with cocoa powder, one egg, and vegetable shortening. Dense, fudgy, and scaled for two to four people instead of a crowd.

Old-fashioned brown sugar roll-and-cut cookies with shortening, cream of tartar, and vanilla. A simple heritage recipe that makes four dozen crispy-edged cookies.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.