Ingredients

• 2 Tablespoon White Vinegar

• 1 egg

• 3/4 Cup Milk

• 2 tablespoons butter, melted

• 1 cup All-Purpose flour

• 2 tablespoons sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

Preparation

Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”. Yes, you are making a quick buttermilk!

Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

Whisk egg and melted butter into “soured” milk. Pour the wet ingredients into the flour mixture and stir until lumps are gone.

Do NOT over mix.

Heat a large skillet over medium heat and add a drop of vegetable oil to season the pan. Ladle 1/4 cupful’s onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.

Ingredients

• 2 Cups All Purpose Flour

• 3/4 Cup Sugar

• 3 1/2 Teaspoons Baking Powder

• 2 Eggs Separated

• 1 1/2 Cups Milk

• 1 Cup Melted Butter

• 1 Teaspoon Vanilla Extract

• 1/2 Teaspoon Salt

Preparation

In a bowl, combine dry ingredients (flour, sugar, baking powder, and salt). In another bowl, combine lightly beaten egg yolks, milk, and vanilla. Mix well.

Add wet ingredients to dry ingredients (including melted butter) until just combined. Do NOT overmix.

Beat egg whites until stiff peaks form. Fold egg whites into batter.

Bake in pre-heated waffle iron according to mfg directions according to directions.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon salt (a 1/4 more if you like salt)

• 3/4 teaspoon baking soda

• 2 sticks (8 ounces) unsalted butter, at room temperature

• 1 cup sugar

• 2/3 cup (packed) light brown sugar

• 2 teaspoons pure vanilla extract

• 2 large eggs

• 12 ounces bittersweet chocolate, chopped into chips, or 2 cups store-bought chocolate chips or chunks

• 1 cup finely chopped walnuts (optional) or pecans (optional)

Preparation

Center a rack in the oven and preheat the oven to 375 degrees F.

Combine the flour, salt, and baking soda in a large bowl. Working with a stand mixer fitted with the paddle attachment, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each addition. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate and nuts. Spoon the dough by slightly rounded tablespoonfuls onto the baking sheets, leaving about 2 inches between spoonful’s.

Bake the cookies for 10 to 12 minutes. Let cool on cooling racks.

Ingredients

• 8 ounces bittersweet chocolate, chopped

• 1 1/4 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1/4 teaspoon of salt

• 1/2 cup unsalted butter, room temperature

• 1/2 cups packed light brown sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1/3 cup milk

• 1 cup granulated sugar

• 1 cup confectioners' sugar

Preparation

Preheat oven to 350 degrees.

Melt chocolate over a double boiler, taking care not to get any water in the chocolate. You can also microwave the chocolate in 15 second increments, stirring in between until melted. Once melted, set aside and cool.

Meanwhile, sift together flour, cocoa powder, baking powder, and salt.

With an electric mixer with a paddle attachment, cream butter and brown sugar until pale and fluffy. Add eggs and vanilla, beating until incorporated. Add melted chocolate and mix well. With the mixer on low speed add 1/2 flour, then the milk, then the remaining flour. Take care to mix well between each addition. Divide dough into four equal pieces and wrap each one in plastic. Refrigerate until firm, about 2 hours.

Pinch off enough dough to roll into a 1-inch ball. Roll it to completely cover it in granulated sugar. Then roll it into confectioner’s sugar to coat generously. Space each cookie about 2 inches apart on a silicone baking mat. Bake until the surfaces crack like the picture. They take about 14 minutes. Let cookies cool on wire racks.

Ingredients

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon of coarse salt

• 2 sticks (1 cup) of unsalted butter, room temperature

• 1 cup packed light brown sugar

• 1/2 cup granulated sugar

• 2 eggs

• 1 teaspoon vanilla extract

• 1 1/2 cups dried cranberries

• 1 1/2 cups chopped walnuts

• 1 1/2 cups sweetened shredded coconut

Preparation

Preheat oven to 350 degrees. Whisk together the flour, baking soda, and salt in a bowl. Set aside.

Cream butter and sugars in a mixer on medium speed until light and fluffy. Add eggs one at a time and mix until just combined. Reduce speed to low and slowly add the flour mixture. Mix until just combined. Don’t over mix. Stir in cranberries, walnuts, and coconut.

Drop batter by heaping tablespoons onto baking sheets lined with a silicone mat or parchment paper, spacing 2 inches apart. Flatten slightly. Bake cookies until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool.

Ingredients

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 2 1/2 teaspoons ground ginger

• 1 teaspoon cinnamon

• 1/2 teaspoon all-spice

• Pinch of black pepper

• 1 1/2 sticks of unsalted butter, room temperature

• 1 cup of packed light brown sugar

• 1/2 cup of molasses

• 1 egg

• about 3/4 cup sugar for rolling and sprinkling

Preparation

Preheat oven to 350 degrees.

Whisk together the dry ingredients: flour, baking soda, salt, ginger, cinnamon, allspice and pepper. This ensures they are well distributed. With a mixer, cream the butter and sugar until light and fluffy. And the brown sugar and molasses and beat until incorporated. Add the egg and beat until combined. Slowly add the flour, beating until just incorporated. Take care not to over mix once you add the flour. The last few turns of the spatula are best done by hand. You will have a creamy, soft dough. Wrap the dough in plastic wrap and refrigerate for a least one hour.

Line your cookie sheets with parchment silicone mats. Put the sugar in a small bowl. Pinch off enough dough to form a 1-inch ball. Roll the dough between your palms to form a ball. Then roll the ball in the sugar to coat evenly. Place on the cookie sheet – two inches apart. Using a flat object, slightly press on the cookie dough to flatten. You are aiming for a thickness between 1/4 and 1/2 inch.

Bake the cookies for 12-14 minutes. When done, sprinkle the tops with sugar and transfer to a cooling rack

INGREDIENTS

For the Filling:

• 5 Cups Frozen Blueberries

• 1 Cup Sugar

• 5 Tbsp. Cornstarch

• 1 tsp Lemon Juice

• ¼ tsp Salt

• 1 Tbsp. Salted Butter

For the Crust:

• 3 cups flour, plus more for dusting

• 1/4 cup sugar

• 1 1/2 teaspoons fine sea salt

• 16 tablespoons (2 sticks) unsalted butter, frozen or very cold and cut into small pieces, plus more for the pie plate

• Up to 1/2 cup ice water

• Heavy cream, milk or 1 egg beaten with a splash of water, for glazing

• Sanding sugar, for sprinkling (may substitute granulated sugar)

Preparation

For the Crust:

Combine the flour, sugar and salt in a food processor to blend. Scatter the pieces of butter over the flour; pulse in long pulses until the butter is well incorporated, around a dozen or so pulses. Add the ice water a little at time, processing after each addition. You may not need all of the water. Stop when moist clumps form. Do not over process. When you pinch the dough and it holds together, it is ready. Turn the dough out and divide in half, shaping each half into a round disk. Wrap in plastic wrap and refrigerate for about 30 minutes.

For the Filling:

Combine the frozen blueberries with: 5 Tbsp. of cornstarch, 1 cup sugar, 1 tsp of lemon juice, and ¼ tsp salt in a sturdy pot. Mix everything gently so that the blueberries will get covered with the cornstarch. The cornstarch will help to thicken the pie filling.

Cook the blueberry mixture for about 15 minutes on medium- high. Occasionally stir it so that it will not burn to the bottom. After it starts to boil, you will see the filling thicken. When it is firmly thicken, turn off the heat to cool.

Pour the filling into the rolled out pie crust in a pie plate. Dot with butter. You may top the pie with another sheet of rolled out dough, or apply it as a lattice. If you don’t choose a lattice, cut slits into the pie crust. Brush the pie lightly with the cream, milk or egg and sprinkle with sanding sugar.

Bake for about 30 minutes, until nicely browned.

Ingredients

• 2 large eggs

• 3/4 cup sugar

• 2 cups whipping cream

• 1 pint strawberries, hulled and sliced

• 1/3 cup sugar

• Juice from 1/2 lemon

• Zest from 1 lemon

Preparation

Combine strawberries, lemon juice, lemon zest, and 1/3 cup sugar. Cover and refrigerate for 1 hour. Once the strawberries have macerated, remove about 1/2 cup and chop in a food processor or blender. This adds a nice thickness to the strawberries and turns the ice cream a pretty shade of pink.

Prepare the sweet cream base. Whisk eggs vigorously in a bowl until light and fluffy, about 3 minutes. Slowly whisk in the sugar and continue whisking for 2-3 minutes longer. The eggs will become thick and creamy, almost resembling a pastry cream. Add the cream and milk, stir until fully combined. Add the strawberry mixture into the sweet cream base. Pour into an ice-cream maker and churn according to manufacturers instructions. I have a small Cuisinart ice-cream maker which works great.

Ingredients

• 1 cup sugar

• 1/2 cup unsalted butter

• 1 tsp vanilla

• 2 eggs

• 4 ripe bananas, mashed

• 2 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

Cream butter and sugar until well combined. Add eggs and vanilla and beat until fluffy. Add mashed bananas and mix well. Fold in flour, soda, and salt. Mix until all ingredients are combined. Don't over mix. Place in a well-greased 9 x 3 x 2 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes.