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4 Eggs: Dessert

The cookbook contains recipes using a total of 4 eggs. For example, 2 whole eggs and 2 egg yolks = 4 eggs. Not all recipes are mixed as such. Dig around! If you notice a recipe that ought to be in here, please let me know! Thanks.
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There are many lemon square recipes, but I think this is one of the best. I sometimes combine fresh lime and lemon juice to give the squares a different twist.

Recipe #77731

This is a great cake for sharing. You could probably make this with other types of pie filling but the cherries look so pretty poking through the cake! Another great Sunset recipe.

Recipe #78754

This has been my Mom's specialty for as long as I can remember. This is another recipe that people not from Mennonite background look at and just shake their heads! (Pudding from CEREAL!!??!!)However, to me, it remains a childhood memory and a traditional Mennonite dish that reminds me of my heritage. My mom always served this with strawberry or raspberry sauce.

Recipe #80085

Delicious lemon curd dessert from Bev Bennett.

Recipe #80876

2 Reviews |  By Tish

OK...during the holidays we buy a bunch of egg nog because my DD is so in love with the stuff she could drink it 5 times a day. We needed to run out so here is my solution!

Recipe #81121

3 Reviews |  By Lennie

This dessert is extremely easy to make, and will wow family and friends; it's my new "company's coming over" dessert. I served this to some very stuffed dinner guests before xmas, who claimed to have no room for dessert, yet when this was presented it was gobbled down completely. This mousse is very light and is an excellent choice after a heavy meal. If you want a lemon mousse, rather than lemon-lime, just use all lemon juice instead of the combination. Thanks go out to a Martha Stewart magazine for this gem. Prep time includes minimum chilling time.

Recipe #81561

Translated from the classic "Wij bakkern zelf" by Mrs. R. Lotgering-Hillebrand.

Recipe #81935

1 Reviews |  By Dancer^

Good for chocolate lovers, a cross between a pudding & a brownie.

Recipe #82108

Relatively low-carb, very dense and delicious recipe.

Recipe #82304

From LowCarbFriends recipes; Atkins friendly

Recipe #83162

3 Reviews |  By Dee514

This recipe is from a Cook's Illustrated article by Susan Logozzo about perfecting the lemon bar. NOTE: The lemon filling must be added to a warm crust. The 30 minute chilling time and 20 minute baking of the crust should allow plenty of time to prepare the filling. If not, make the filling first and stir to blend just before pouring it onto the crust. Prep time includes 30 minute chilling time for crust.

Recipe #84183

This recipe (from Toronto Chef Christine Cushing) is a keeper - moist, rich and nicely spiced! It will make 12 individual bundt cakes or two 8-inch cakes.

Recipe #84189

A Pennsylvania Dutch recipe from Berks County.

Recipe #84290

1 Reviews |  By ketchup

From an old Southern Living Magazine.

Recipe #85675

I found this recipe on the label of a Reese's Peanut Butter jar. It's really good; it's layered, the top of it is peanut buttery and the bottom is chocolate.

Recipe #85689

Recipe #85781

The lemon custard is best if made and refrigderated for 24 hours so that the tart lemon flavor can mellow

Recipe #85910

Melted candy bars make this pound cake super moist.

Recipe #86474

I have been making Pecan Pies for many years. I now bake the pie in a casserole dish and serve it cut into squares.

Recipe #87452

This is a FABULOUS greek cake. You wont regret making this one ;) Time to cook does not include overnight soaking of raisins.

Recipe #87867

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