• 1 Cup Butter, Softened
• 1 Cup Sugar
• 1/3 Cup Packed Brown Sugar
• 1 Large Egg, Room Temperature
• 1 Tsp Vanilla Extract
• ¼ Tsp Almond Extract
• 3 Cups All Purpose Flour
• 1 ½ Tsp Ground Cinnamon
• 1 Tsp Cream of Tartar
• 1 Tsp Baking Soda
• ½ Tsp Salt
• ¼ Tsp Ground Nutmeg
• 1 Cup Chopped Peeled Fresh Peaches

1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts.
3. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg. Gradually beat into creamed mixture. Stir in peaches.
4. Drop dough by tablespoonfuls 2 inches apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes.
5. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.

• 4 Cups Blueberries
• ¾ to 1 Cup Sugar
• 3 Tbsp Flour
• ½ Tsp Cinnamon

1. Preheat oven to 400°F.
2. Put blueberries into a bowl, add sugar, mix, then add flour and cinnamon.
3. Place in crust.
4. Bake 35 to 40 minutes.

• 1 ½ Cup Flour
• ½ Tsp Salt
• ½ Cup Shortening (Crisco)
• ¼ Tsp Cinnamon, Optional
• 4-5 Tbsp Cold Water

• Combine flour, salt and shortening, mix well. Add water. Divide. Makes 2 crusts.

• 2/3 Cup (5 1/3 Ounces) Unsalted Butter, Room Temperature
• 1 ½ Cups Sugar
• 2 Large Eggs, Room Temperature
• 2 Cups All-Purpose Flour, Divided
• ¾ Tsp Baking Powder
• ¾ Tsp Salt
• 2/3 Cup Whole Milk, divided
• 1 Tsp Pure Vanilla Extract

1. Preheat oven to 350°F. Grease and flour a 9x5x3 inch loaf pan.
2. Cut the better into several smaller pieces.
3. Put the butter pieces and sugar in a large mixing bowl. With an electric mixer on medium-high speed, cream the butter and sugar for about 5 to 7 minutes, until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. In a separate bowl, combine the flour, baking powder and salt; whisk or stir to blend thoroughly. Set aside.
6. In a 1 cup measure, combine the 2/3 cup of milk and the vanilla. Set aside.
7. Add about one-third of the flour mixture to the creamed mixture and beat until just barely blended.
8. Add half of the milk and blend well.
9. Add another one-third of the flour and beat until just barely blended. Beat in the remaining milk until smooth and blended. Add the remaining flour mixture and beat until just blended.
10. Scrape the batter into the prepared loaf pan and spread evenly.
11. Bake for about 1 hour and 15 minutes, or until a wooden [ick or cake tester inserted in the center comes out clean.

• 1 Large Egg
• ¼ Cup Milk or Half-and-Half
• ¼ Tsp Sugar, Optional
• ¼ Tsp Cinnamon, Optional
• ¼ Tsp Vanilla Extract
• 1 Pinch Salt
• 2 Tsp Butter, for Frying
• 2 Slices Pound Cake, About ¾ Inch Thick

1. In a wide, shallow bowl, combine the egg, milk, sugar and cinnamon, if using, vanilla and salt. Whisk until the mixture is smooth and well blended.
2. In a large skillet over medium-low heat, melt the butter.
3. Dip a slice of pound cake in the egg batter mixture, turning carefully to coat both sides. Don't let the cake soak for long or it could break down. Using a spatula, move the coated slice of pound cake to the skillet. Repeat with the remaining slice of cake.
4. Let the pound cake slices cook for about 3 minutes, or until the bottoms are browned. Carefully turn each slice to brown the other side.

• 260 g Water
• 150 g Bubbly, Sourdough Starter
• 25g Olive Oil

Add:

• 500 g Bread Flour (such as King Arthur)
• 10 g Fine Sea Salt

1. Mix with a wooden spoon, shape into a shaggy ball.
2. Autolyse for 20 minutes.
3. Mix, stretch and fold, shape into a ball, cover bowl with plate.
4. Repeat in 30 minutes, 3 more times. For last stretch and fold, shape into a ball, let rise until double.
5. Cover and refrigerate overnight.
6. Preheat oven to 450°F.
7. Sprinkle cornmeal on a piece of parchment paper.
8. Shape dough, place on parchment.
9. Score dough.
10. Bake in covered Dutch oven, lower oven to 400 degrees.
11. Bake 20 minutes.
12. Remove lid, bake 20 minutes.
13. Bake 5 more minutes with oven door cracked.

• 1 ½ Cup Almond Flour
• 1 Cup Oats
• ½ Cup Gluten Free Pastry Flour
• ½ Tsp Cinnamon
• ½ Cup Maple Syrup
• ½ Cup Corn or Canola Oil
• 1 Tsp Vanilla
• ½ Cup Ground Almonds
• ½ Cup of your favorite jam

1. Mix all ingredients, except jam.
2. Drop by a large ice cream scoop into your tray and make an indentation on each cookie.
3. Bake 13 minutes at 350 degrees.
4. Add your favorite jam when they come out of the oven.

• 4 Red Peppers
• 8 Green Peppers
• 8 Large Onions
• 10 Large Green Tomatoes
• 1 Medium Head of Cabbage
• 1 Cup of Salt
• 6 Cups of Sugar
• 4 Cups Apple Cider Vinegar
• 1 Tbsp Mustard Seed
• 1 Tbsp Celery Seed
• 1 ½ Tsp Turmeric

1. Place red and green peppers, onions, cabbage and green tomatoes in a large pot and add 1 cup of salt over the top; let stand for 30 minutes.
2. Rinse all ingredients and drain.
3. Add sugar, apple cider vinegar, mustard seed, celery seed and turmeric and stir.
4. Bring to a boil and let simmer for at least 5 minutes.
5. Hot pack by ladling mixture into prepared pint jars. Makes 14 pints.
6. Serve with hot dogs, hamburgers or ham.

• 3 Large Eggs
• 1 Tbsp Vanilla
• 2 Cups Shredded Zucchini
• 1 Tsp Salt
• ¼ Tsp Baking Soda
• 1 Cup Vegetable Oil
• 2 ¼ Cups Sugar
• 3 Cups Flour
• 1 Tsp Baking Powder
• 1 Pint Blueberries Tossed With 1 Tsp Flour

Lemon Buttercream:

• ¾ Cup Unsalted Butter at Room Temperature
• 4 Cups Confectioners Sugar
• Fresh Lemon Juice

1. Preheat oven to 350°F.
2. Lightly grease and flour 9x13 pan.
3. Beat eggs, oil, vanilla and sugar until well blended. Fold in zucchini.
4. Whisk the flour, salt, baking powder and baking soda to combine. Slowly add to wet mixture, mixing just enough to blend.
5. Fold in blueberries and pour batter into pan. Bake for approximately 50 minutes.

Frosting:

• Put softened butter in bowl and beat in sugar and lemon juice until creamy, smooth frosting is made. Frost cooled cake and store in refrigerator.