Type what you have

Ingredients

• ✓ egg
• white sugar
• almond
• almond extract

Instructions

1. 1 Pre-heat oven to 325 degrees F (165 degrees C). Prepare a 9 x 9 x 2 inch baking pan by lining bottom with either waxed paper or parchment paper. Grease the paper.
2. 2 Separate the eggs and reserve the whites. Beat egg yolks until thick and tripled in volume. Add sugar slowly, beating until very thick. Slowly fold in nuts and extract. Beat egg whites until stiff but not dry. Fold them into the yolk mixture. Pour batter into prepared pan.
3. 3 Bake for one hour or until done. Cool in pan for 10 minutes then turn out and remove paper. Cool completely. Cut as needed.

By Rosina

Ingredients

• ✓ egg
• white sugar
• heavy cream
• irish cream liqueur
• chocolate

Instructions

1. 1 In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
2. 2 With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
3. 3 In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps.
4. 4 Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated.
5. 5 Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

By James Innes

Ingredients

• ✓ egg
• coconut
• white sugar
• lemon zest

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 3 muffin cups with paper liners.
2. 2 Mix coconut, sugar, eggs, and lemon zest together in a large bowl. Scoop coconut mixture into lined muffin cups.
3. 3 Bake in the preheated oven until firm and golden, 15 to 20 minutes.

By drodrigues101

Ingredients

• ✓ egg
• confectioners sugar
• anise extract
• all-purpose flour
• baking powder

Instructions

1. 1 In a large bowl, beat eggs until light with an electric mixer on high speed. Reduce speed and add the anise extract and confectioners' sugar. Continue beating at medium speed until well combined. Sift together the flour and baking powder; stir into the egg mixture, dough will be quite stiff.
2. 2 Roll out dough to 3/8 inch thickness. Imprint with a springerle board and cut apart. Place cookies onto a cookie sheet and let rest uncovered overnight.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Bake cookies for 7 to 10 minutes.

By Shirley

Ingredients

• ✓ egg
• milk
• white rice
• sugar

Instructions

1. 1 In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
2. 2 Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

By John J Pacheco

Ingredients

• ✓ egg
• milk
• sugar
• vanilla extract
• nutmeg

Instructions

1. 1 Beat eggs in a large bowl with an electric mixer until well mixed.
2. 2 Transfer eggs to a double boiler; stir in milk, sugar, vanilla and nutmeg. Cook over medium heat for 30 minutes, constantly stirring with a metal slotted spoon to prevent scorching.
3. 3 When the mixture looks just like cooked scrambled eggs, pour it carefully into a cheesecloth-lined colander. Carefully gather the ends of the cheesecloth in your hands and pull them together until the cheese forms into a ball. Tie the cheesecloth tightly at the top of the ball. Tie the cheesecloth ends over a faucet or to the handle of a kitchen cabinet (place a bowl under to catch the whey dripping down); let hang for about 3 hours.
4. 4 Untie the cleesecloth and wrap the cheesecloth ball in plastic wrap before refrigerating. The cheese will keep for about a week. Slice and serve.

By Lorrie

Ingredients

• ✓ egg
• dark chocolate
• irish cream liqueur
• whipped cream
• chocolate

Instructions

1. 1 Melt chocolate in a small saucepan over low heat. Remove from heat and allow to cool.
2. 2 Beat egg yolks in a large bowl; stir in cooled melted chocolate and Baileys. Fold in 1/2 of the whipped cream.
3. 3 Beat egg whites in a separate bowl until stiff; fold into chocolate mixture.
4. 4 Spoon mousse into serving glasses and garnish with remaining whipped cream and chocolate shavings before serving.

By avanika777

Ingredients

• ✓ egg
• butter
• sugar
• self-rising flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; beat until smooth. Add remaining flour and eggs and beat until batter is light and fluffy.
3. 3 Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 10 to 12 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By pkhosa

Ingredients

• ✓ egg
• sugar
• sweetened condensed milk
• evaporated milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt sugar in a medium saucepan over medium-low heat until liquefied and golden in color. Carefully pour hot syrup into a deep 9-inch round glass baking dish, turning the dish to evenly coat the bottom; set aside.
3. 3 Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture on top of caramel in the baking dish; place in a deep roasting pan. Carefully pour in enough hot water to come 1 inch up the sides of the dish.
4. 4 Bake in the preheated oven until just set with a slight jiggle in the center, about 1 hour, checking after 55 minutes. Keep in mind the flan will continue to set as it cools. Remove from the oven and carefully transfer baking dish to a wire rack; cool to room temperature, then cover with plastic wrap to prevent a skin forming. Refrigerate for 3 hours or up to 3 days.
5. 5 To serve, run a knife around the edges of the dish; carefully invert onto a rimmed serving plate and let caramel sauce flow over flan.

By ASOTO

Ingredients

• ✓ egg
• sugar
• lemon juice
• butter
• lemon

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk sugar and eggs together in a microwave-safe bowl until smooth. Stir in lemon juice, melted butter, and lemon zest.
3. 3 Microwave on high in 1-minute intervals, stirring after each interval, until thick enough to coat the back of a metal spoon.
4. 4 Pour into small sterile jars.

By CATSEO

Ingredients

• ✓ egg
• confectioners' sugar
• lemon zest
• cake flour
• baking powder
• anise oil

Instructions

1. 1 In a large bowl, beat the eggs and sugar until very light and fluffy. Stir in the anise oil and lemon zest. Add the flour and baking powder; mix until well blended. Cover and chill dough for 3 to 4 hours.
2. 2 On a lightly floured surface, roll out the dough to 1/4 to 1/8 inch thickness. Use a springerle rolling pin or board to make the designs. Cut into 1 1/2 inch rectangles, place onto a cookie sheet, and let them sit out overnight, uncovered, in a cool dry place.
3. 3 The next morning, preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 15 to 20 minutes. Do not let the cookies brown. Allow cookies to cool, and store in an airtight tin for 1 week to blend the flavors.

By judy

Ingredients

• ✓ egg
• white sugar
• all-purpose flour
• cinnamon
• clove
• black pepper

Instructions

1. 1 In a large mixing bowl, beat the sugar and eggs together with an electric mixer for 20 minutes. Sift together the flour, cinnamon, cloves and pepper and stir them into the egg mixture. Roll the dough into 1 inch balls and place them on a lightly greased cookie sheet. Let the cookies sit out overnight to dry.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Bake the cookies for 10 to 15 minutes. Cool and store in an airtight container for a week to blend the flavors.

By judy

Ingredients

• ✓ egg
• self-rising flour
• salt
• milk
• maple syrup

Instructions

1. 1 Combine flour and salt in a large bowl; gradually whisk in milk. Add eggs and maple syrup and mix until batter is smooth. Spoon into a piping bag.
2. 2 Heat a poffertjes pan over high heat and lightly grease indentations. Fill the holes 3/4 full with batter in the piping bag and cook over high heat until golden brown; turn them over with a fork and cook the other side until golden brown.

By Allrecipes Member

Ingredients

• ✓ egg
• cottage cheese
• sugar
• semolina flour
• all-purpose flour
• canola oil

Instructions

1. 1 Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
2. 2 Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.

By LRISPENS

Ingredients

• ✓ egg
• sugar
• milk
• butter
• rum
• vanilla extract

Instructions

1. 1 Beat egg with a fork in a small, heavy saucepan. Mix in sugar and milk. Heat on medium-low heat, whisking constantly, until it just starts to boil. Continue beating rapidly until mixture thickens to a thin custard consistency. Remove from heat and cool completely, about 1 hour.
2. 2 Beat butter in a bowl with an electric mixer until light and creamy, about 5 minutes. Add cooled custard, 1 to 2 tablespoons at a time, beating well after each addition. Beat in rum and vanilla extract. Keep beating until buttercream is very light and fluffy.

By Lenam

Ingredients

• ✓ egg
• butter
• white sugar
• milk
• self-rising flour

Instructions

1. 1 Cream butter and sugar in a medium bowl until smooth. Grandually mix in egg and milk, being careful the batter doesn't curdle. Sift in flour, then fold gently to incorporate. Transfer to a 1-pint microwave-safe bowl.
2. 2 Cover and microwave on full power until pudding appears set when gently jiggled and the top is sticky, about 3 1/2 minutes. Serve hot.

By ButtercupBento

Ingredients

• ✓ egg
• sugar
• butter
• all-purpose flour
• bread crumb
• almond

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch springform pan, and sprinkle with dry breadcrumbs.
2. 2 Stir together the egg and sugar. Melt butter or margarine, and stir into mix. Add flour; mix until smooth, but not fluffy. Spread the batter into the prepared pan. Sprinkle flaked almonds on top.
3. 3 Bake for 25 minutes. Allow cake to cool slightly before removing from the pan. Cool completely on a wire rack. This cake keeps very well for up to a week in an airtight container or plastic bag.

By Neeky

Ingredients

• ✓ egg
• white sugar
• butter
• all-purpose flour
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 In a blender, combine eggs, sugar, and butter. Blend until smooth. Pour in flour and milk, a little at a time, blending until smooth again. Stir in vanilla.
3. 3 Pour into muffin tins, filling 3/4 full. Bake in the preheated oven, 45 minutes, until golden brown. Serve hot or cold.

By Scotty

Ingredients

• ✓ egg
• pie crust
• white sugar
• vanilla extract
• milk
• nutmeg

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place pastry into a 9-inch pie plate so it covers the bottom and the sides. Crimp edge, if desired.
3. 3 Line the bottom of pastry with foil or parchment and fill with dried beans or pie weights. Bake in the preheated oven for 8 minutes.
4. 4 Remove lining and beans or weights; continue baking until crust is set and dry, about 5 minutes. Reduce oven temperature to 350 degrees F. Let pastry cool about 10 minutes while preparing filling.
5. 5 To make egg custard filling: Beat eggs and sugar in a bowl with an electric mixer until combined. Beat in vanilla. Gradually stir in milk until fully incorporated.
6. 6 Pour custard mixture over partially baked crust. Note that the crust will be full.
7. 7 Sprinkle nutmeg over the filling. Bake in the preheated oven until custard is set and a sharp knife inserted near the center comes out clean, about 40 minutes. Cover edge of pastry with foil for the last 15 minutes of baking to prevent overbrowning.
8. 8 Cool completely before serving, about 1 hour.

By AMThornton

Ingredients

• ✓ egg
• sugar
• sunflower oil
• all-purpose flour
• lemon
• vanilla extract
• sour cherry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease an 8x16-inch cake pan.
2. 2 Beat egg whites in a bowl until foamy. Add sugar little by little while continuing to beat.
3. 3 Blend the yolks and oil together in a bowl.
4. 4 Add the yolk mixture to the bowl with the egg whites. Add lemon zest and vanilla extract. Mix for 3 more minutes. Gently blend in flour using a tablespoon. Pour batter into the prepared pan and spread cherries on top.
5. 5 Bake in the preheated oven until crust is golden brown, 40 to 60 minutes. Turn off the oven, leaving cake inside with the door closed for 30 minutes. Allow to cool before serving.

By oanaT

Ingredients

• ✓ egg
• all-purpose flour
• butter
• water
• blueberry
• white sugar

Instructions

1. 1 Place 8 cups flour on a clean work surface; make a well in the center. Crack eggs into well, add butter, and pour in a little warm water; start mixing together, adding a bit more water if needed. Knead dough well, continuing to add more water as needed. Continue kneading until dough is soft and smooth, adding a little more flour only if needed.
2. 2 Dust a work surface with flour. Cut dough into 4 pieces; roll out 1 piece to 1/8-inch thickness. Cut dough into circles using a glass or a round pastry cutter.
3. 3 Fill each dough circle with 1 teaspoon blueberries; sprinkle with sugar. Fold dough into a half-moon shape; seal edges. Set aside on a tea towel. Repeat with remaining dough, blueberries, and sugar.
4. 4 Bring a large pan of salted water to a gentle boil. Add pierogi, in batches; cook until they float to the surface, 5 to 7 minutes, then cook 2 to 3 minutes more. Transfer to a colander with a slotted spoon; drain.

By Magda

Ingredients

• ✓ egg
• honey
• all-purpose flour
• baking soda
• sour cream
• sugar
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Set out five 9x13-inch sheets of parchment paper.
2. 2 Make the cake: Mix eggs, honey, flour, and baking soda together in a large bowl. Spoon 1/5 of the batter (3 to 4 tablespoons) onto each sheet of parchment paper. Spread the batter as thin as possible using a wide spatula. Carefully place one sheet of batter onto a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden brown, about 2 to 3 minutes. Lift the parchment and remove the baked cake layer from the baking sheet; prick the cake with a fork to enhance filling absorbency. Repeat to bake the remaining four cake layers.
4. 4 Make the filling: Stir sour cream and sugar together in a small bowl. Invert one cake layer into a 9x13-inch baking dish; carefully remove the parchment paper. Spread 1/5 of the sour cream mixture onto the cake, then sprinkle with 1/5 of the walnuts. Repeat the process with the remaining four layers, sour cream, and walnuts. Cover and refrigerate, 8 hours to overnight. Trim off any ragged edges before serving.

By Sandra

Ingredients

• ✓ egg
• white sugar
• sour cream
• all-purpose flour
• baking soda
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
2. 2 Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly.
3. 3 Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.)
4. 4 Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough.
5. 5 Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.

By J. Storm

Ingredients

• ✓ egg
• vegetable shortening
• white sugar
• vanilla extract
• all-purpose flour
• apricot jam

Instructions

1. 1 Combine shortening and 1/2 cup sugar in a bowl; cut with a pastry knife until crumbly. Add egg and vanilla; beat with an electric mixer until well combined. Work in 2 cups flour with your hands; knead until stiff and similar in consistency to pie dough.
2. 2 Preheat the oven to 300 degrees F (150 degrees C). Line 2 baking sheets with parchment paper or Silpat® mats.
3. 3 Dust a work surface generously with flour and set dough on top. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut into rounds with a 1 3/4-inch cookie cutter or the rim of a glass. For every 2 cookies you cut, use a smaller cookie cutter to cut a hole or shape out of the second cookie; the cut-out cookies will be placed on top of the whole cookies when filled.
4. 4 Re-roll the dough and continue cutting out cookies until all the dough is used up. You should have an equal number of whole and cut-out cookies. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven for 10 minutes; do not let the cookies brown. Remove from oven and allow to cool on the baking sheet for a few minutes before carefully transferring onto wire racks. The cookies will be crumbly and fragile while still hot so handle carefully. Let cool completely.
6. 6 Place remaining 1/2 cup sugar into a bowl. Spread 1/4 to 1/2 teaspoon apricot jam onto each whole cookie, then place a cut-out cookie on top. Dip the filled cookies in sugar until well coated on both sides.

By Abigail Porter Coyle

Ingredients

• ✓ egg
• black tea
• brown sugar
• raisin
• candied citron
• self-rising flour

Instructions

1. 1 Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
3. 3 Sift the flour into the fruit mixture, add the egg and beat well.
4. 4 Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.

By Ruth

Ingredients

• ✓ egg
• butter
• white sugar
• all-purpose flour
• allspice
• turmeric

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Beat butter in a large bowl with an electric mixer until creamy; beat in sugar until light and fluffy. Beat in egg yolk.
3. 3 Whisk flour, allspice, and turmeric together in a bowl until well combined; sift into butter mixture and stir until dough is combined. Press dough into a 9-inch square baking dish.
4. 4 Beat egg white in a small bowl; brush over dough.
5. 5 Bake in the preheated oven until cake feels firm when lightly pressed in center, 30 to 45 minutes. Cut into squares while cake is still hot; cool in the baking dish.

By Jenna Arden

Ingredients

• ✓ egg
• confectioners' sugar
• salt
• vanilla extract
• all-purpose flour
• anise seed
• water

Instructions

1. 1 Beat egg whites with water until stiff.
2. 2 In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy.
3. 3 Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry.
4. 4 The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool.
5. 5 Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.

By Ingrid

Ingredients

• ✓ egg
• sugar
• all-purpose flour
• all-purpose flour
• sour cream
• sugar
• lemon juice

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
4. 4 Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
5. 5 Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

By Oleshka

Ingredients

• ✓ egg
• margarine
• white sugar
• milk
• all-purpose flour
• vanilla extract

Instructions

1. 1 Combine butter, sugar, and egg in a small saucepan over medium heat. Pour in milk; cook and stir until mixture begins to bubble.
2. 2 Stir in flour and vanilla until well combined. Serve warm.

By LIZ

Ingredients

• ✓ egg
• confectioners sugar
• water
• anise seed
• lemon zest
• all purpose flour
• baking powder

Instructions

1. 1 Beat confectioners' sugar and eggs together in a large bowl until thick.
2. 2 Place anise seed in a bowl. Pour water over anise seed into bowl and let mixture sit to steep, 2 to 3 minutes. Beat anise mixture and lemon zest into egg mixture.
3. 3 Sift flour and measure again. Sift flour once more together with baking powder. Add flour mixture to egg mixture and beat until dough forms. Divide dough into flat rounds, wrap each in waxed paper, and refrigerate for 1 hour.
4. 4 Roll dough out on a flat surface lightly dusted with confectioners' sugar to 1/4-inch thickness. Roll dough with a springerle roller to shape cookies. Repeat with remaining dough rounds. Cover cut cookies with a towel and let dry for at least 6 hours or up to overnight. Transfer to baking sheets.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake in batches in the preheated oven until edges are lightly golden, 12 to 15 minutes.

By Mark McLane