#Flour

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. Put cucumbers, tomatoes, peppers, and cabbage through food processor. Add pickling salt and let stand overnight (3 hours). Drain well and add sugar, vinegar, and celery seed.
2. Boil for 1/2 hour (or proper texture, perhaps longer). Mix flour and tumeric in and boil for 10 minutes longer.
3. Bottle and seal.

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 oven to 350 F. Prepare 2 9-inch cake pans
2. In stand mixer bowl fixed with paddle attachment, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder. Combine well.
3. Add milk, vegetable oil, eggs, and vanilla to flour mixture. Mix on medium speed until combined. Reduce speed and add boiling water. Beat on high for 1 minute to add air.
4. Distribute between 2 cake pans evenly. Bake 30-35 minutes.
5. Remove from oven and allow to cool for 10 minutes, remove from pan and cool completely. Then frost.

1. Preheat oven to 325 F. Place cupcake liners in muffin tin. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder in a large bowl. Combine until well-mixed.
2. Add milk, vegetable oil, egg and vanilla. Mix together on medium speed until wel-combined. Reduce speed and add boiling water. Beat on high for 1 minute.
3. Scoop batter into liners (2/3 - 3/4 full). Place in oven and bake 12-15 minutes or until toothpick come out clean. Let cool completely and frost.

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. Heat oven to 425 F
2. Put all ingredients in bowl (except 2 tbsp of oil) and stir until all ingredients leave side of bowl.
3. Knead 10 imes and divide.
4. Roll each into 13" circles, place on pan and turn edge 1/2" and pinch.
5. Brush with remaining oil.
6. Bake 20-25 minutes.