#Butter

1. Cream butter and sugar together. Add eggs 1 at a time. Set aside.
2. In a small bowl, mix milk and vanilla. Add to butter mixture. Sift together flour, baking powder, and salt. Add flour mix to butter mixture.
3. Mix until just combined. Roll out dough and cut with cookie cutters.
4. Bake at 350 F for 8 minutes.

1. Preheat oven to 400 F. Line baking sheet with parchment paper. Place halved tomatoes and garlic on, drizzle with oil. Season with salt and pepper, and roast for 40-45 minutes.
2. Carmelize onions in olive oil
3. Place roasted tomatoes in pot, use immersion blender and blend until smooth. Add onions and basil and blend again.
4. Place pot over medium heat. Add oregano, broth, salt and pepper, and any additional add-ins. Simmer for 10 minutes and serve.

1. In a lrage mixing bowl, whisk eggs, milk, water, and salt together. Gradually whisk in flour using sifter. Add melted butter and whisk.
2. Lightly oil frying pan over medium heat. Pour approx. 1/4 cup of batter on pan, tilting wih a circular motion to coat surface evenly.
3. Cook crepe until bottom is light brown. Loosen wih spatula and flip. Cook until other side is done. Serve hot.

1. Preheat oven to 350 F. Grease 5-inch cast iron skillet.
2. Combine butter and sugars. Add egg yolk and vanilla. In another small bowl combine flour, salt, baking soda, and cream of tartar.
3. Add dry ingredients to butter mixture and combine until fully incorporated. Stir in chocolate chips. Press dough into skillet and bake for 12-14 minutes.

Makes 14-16 cupcakes.

1. Preheat oven to 350 F. Line muffin pan. In a large bowl whisk together flour, baking powder, and salt; set aside.
2. In stand mixer bowl with paddle attachment, beat the butter and sugar until light and fluffy. Add eggs one at a time, then vanilla. Add sour cream and mix until fully combined.
3. Slowly add dry ingredients and mix until just combined; do not overmix. Scoop batter into cupcake liners, filling a little over 1/2 full. Bake 1 pan at a time @350 for 18-22 minutes or until wooden toothpick come out clean.
4. Remove from oven and allow a couple minutes to cool before transferring to wire rack.

1. Preheat your oven to 400F (200C). Line a baking sheet with parchment paper.
2. Grab three big bowls. In the first bowl, add the flour. In the second bowl, mix together the chia and water. For the third bowl, add the corn flakes, garlic powder, smoked paprika, salt, and pepper to a food processor. Pulse several times until broken down, but there is still some texture. Pour the corn flake mixture into the last bowl.
3. Rinse your cauliflower florets so they are wet. Take a handful at a time and drop them in the flour and toss to coat. Next drop them in the chia mixture and toss to coat. Finally, toss them in the corn flake mixture. Spread them out on the parchment paper lined baking sheet so that they aren’t touching. Repeat with all of the florets until you have used up all of your ingredients.
4. Bake 20 to 25 minutes, until golden brown and crusty, and the cauliflower is tender all the way through. You can test doneness by piercing a floret with a knife to see if it’s tender all the way through
5. To make the buffalo sauce, simply mix the melted butter with the hot sauce. You can pour the buffalo sauce directly on the cauliflower, but it will soften the crust. If you want to keep them super crispy, simply serve the buffalo sauce on the side and dip as you go.

1. Mix together oatmeal, coconut, and cocoa in bowl. On stovetop in a large pot mix together milk, sugar and margarine. Bring to a boil for 2 minutes (not more or it will get dry).
2. Remove from heat and mix in dry ingredients. Drop spoonfuls onto wax paper and let cool.

1. Place butter in bowl of stand mixer with paddle attachment. To to medium speed and cream butter until smooth and has lightened ~3 minutes.
2. Add confectioners/icing sugar 1/2 cup at a time. After each cup has been incorporated, turn to high speed for 10 seconds to lighten frosting.
3. Add vanilla and pinch of salt and combine.
4. Add milk, heavy cream or half-and-half until frosting reaches preferred consistency.

1. Brown ground meat, set aside. Add oil to pan and add vegetables, cook until tender. Add garlic, flour, and tomato puree, increase heat and cook for a few minutes.
2. Return beef to the pan. Pour in the wine, and boil to reduce slightly. Add stock, worchestershire sauce and herbs. Bring to simmer and cook for 45 minutes, uncovered. Gravy should be thick and coating meat. Check after 30 minutes; if a lot of liquid remains, increase heat. Season well, then discard thyme and bay leaves.
3. Meanwhile, make mash. Bring potatoes to a boil in salted water, then simer until tender. Drain and let steam dry. Mash well with milk and butter, season with nutmeg, salt, and pepper.
4. Spread filling into 9x13 pan. Pipe or spoon on mash to cover. Bake at 425 F convection (or 400 F regular) for 25-30 minutes or until top is golden.

1. Melt butter in large skillet over medium-high heat. Add sliced apples, cinnamon, brown sugar, and lemon juice. Bring to simmer.
2. Reduce heat to medium-low and cook 15 minutes or until apples and tender.
3. Dissolve cornstarch in water. Stir into apples.
4. Cook 1-2 minutes until thickened. Add vanilla.