#Sugar

1. Preheat the oven to 425°F. Line a baking sheet with parchment paper (or not; it helps with cleanup, but isn’t necessary to prevent sticking).
2. Whisk together the flour, baking powder, salt, and sugar.
3. Combine the vanilla with 1 1/3 cups cream. Drizzle the liquid mixture over the dry ingredients, tossing and stirring gently all the while. Add enough cream to make a cohesive dough, using up to 3 additional tablespoons if necessary. There shouldn’t be any dry flour in the bottom of the bowl, but the dough shouldn’t be particularly sticky, either.
4. Lightly flour a clean work surface. Divide the dough in half, and gently pat each half into a 5 1/2" circle about 3/4" thick.
5. Brush each circle with heavy cream, and sprinkle with coarse white sparkling sugar.
6. Place the two circles of dough on the baking sheet, and cut each into 6 wedges. Pull the wedges apart a bit, leaving them in a circular pattern with about 1" space between each wedge.
7. For best rising, place the pan of scones into the freezer for 15 minutes, while you preheat your oven to 425°F.
8. Bake the chilled scones for 14 to 15 minutes, until they’re starting to brown, and they’re baked all the way through, without any wet dough in the center.
9. Remove the scones from the oven. Serve warm, split and spread with a bit of sweet butter and jam or preserves.

Store cooled scones airtight at room temperature for several days; freeze for longer storage. To refresh, microwave individual scones very briefly; or place scones on a baking sheet, tent with aluminum foil, and reheat in a 350°F oven for 10 to 15 minutes, until heated through.

1. Preheat oven to 350 F. In large bowl, sift flour, baking powder, baking soda, cinnamon, and salt together.
2. In mixing bowl, cream together butter, brown sugar and granulated sugar, vanilla extract until light and fluffy.
3. Add eggs one at a time to the butter mixture and mix well before adding next egg.
4. In batches add flour mixture and mix until just combined.
5. With spatula or wooden spoon, fold in rice krispies, oats, coconut, pecans, and chocolate chips.
6. Drop tablespoons of dough onto cookie sheet 1½ inchdes apart. Place in freezer for 15 minutes. Take from freezer and put directly in oven for 10-12 minutes.

1. Add tomatoes, peppers, celery, onions and salt. Let stand 3-4 hours. Drain well.
2. Add vinegar, sugar, pickling spice, and chili powder. (optional: add cayenne pepper and cabbage)

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 small bowl combine cinnamon, nutmeg, and sugar. Set aside.
2. Whisk together eggs, milk, and vanilla. Add cinnamon mixture. Pour into a shallow container.
3. Dip bread in egg mixture and fry on non-stick griddle. Flip to cook other side. Serve.

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.