1/2 tsp cinnamon

1/2 tsp baking soda

1/8 tsp salt

2 T butter, melted

1 T honey

3 T finely chopped dried fruit

2 T unsweetened finely shredded coconut

1 cup water

Preheat oven to 400 degrees. Line a baking sheet with foil and grease.

Put oats, cinnamon, baking soda, and salt into a mixing bowl. Make a well in the center and add the butter and honey. Combine until oats are coated. Mix in fruit and coconut. Heat 1 cup water until very hot but not boiling. Stir in water by tablespoonfuls until mixture becomes sticky dough. (I think I used about 1/2 cup the first time)

Scoop and drop on prepared baking sheet. With wet fingertips, shape dough into 2-inch rounded, flat oatcakes. Bake for 15 minutes, or until the edges turn golden brown and the oatcakes are firm and not sticky. Remove to wire rack and cool.

1/2 tsp baking powder

1/2 tsp baking soda

1/2 cup sour cream (room temp)

1/2 cup buttermilk (room temp)

1/2 tsp vanilla

1/2 tsp kosher salt

1/2 cup butter, softened

3/4 cup sugar

2 eggs (room temp)

1 1/4 cup blueberries

Raw sugar for sprinkling

Preheat oven to 375 degrees. In a bowl, sift together the flour, baking powder, and soda. Reserve 1/4 cup of dry ingredients for coating the blueberries later.

In another bowl, mix together the sour cream, buttermilk, vanilla, and salt. Set the wet ingredients aside.

In a mixer, combine the butter and sugar and mix on med-high speed with the paddle attachment until pale and well whipped, about 3 minutes. Turn the mixer down to medium and add the eggs one at a time, allowing each egg to be completely incorporated before the next addition. Add the dry ingredients and the wet ingredients to the batter in 3 additions, alternating wet and dry and ending with dry. Do not overmix.

Put the blueberries in a small bowl and toss them with the reserved 1/4 cup of dry ingredients to coat the berries. Fold into the batter.

Put in muffin tin, sprinkle with sugar and bake 23-25 minutes, rotating the pan halfway. Cool in tin 10 minutes before removing muffins.

1 T baking powder

1/2 teaspoon salt

1/4 cup shortening

3/4 cups milk

oven: 450

Cut shortening into dry ingredients. add milk and mix. Knead about 10 times, then roll out and cut into rounds. Place close together on baking sheet and bake for 12-15 minutes until brown.

Time: About 20 minutes

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.

2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Yield: About 4 servings.

1/4 cup brown sugar and more for sprinkling

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

5 T butter, cut into 1/2 inch pieces

1 cup sour cream

1/2 cup toasted, coursely chopped hazelnuts

1/2 cup chopped dried apricots

1 tsp vanilla

Preheat oven to 400 degrees. Lightly grease a baking sheet.

Stir together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles course meal. Stir in the sour cream, hazelnuts, apricots and vanilla until a cohesive dough forms. Turn the dough out onto a lightly floured surface and gently knead until smooth, about 10 turns. Flatten the dough into an 8-inch round and cut into 8 wedges. Set the wedges on the baking sheet and sprinkly lightly with brown sugar. Bake the scones until nicely puffed and golden, about 20 minutes.

1/2 c cornmeal

1/4 c sugar

1 T baking powder

1/2 tsp salt

1 1 /4 c milk

2 eggs

1/3 vegetable oil, plus more for skillet

3 T butter, melted and cooled

16 oz. corn

8 oz. log of goat cheese, thinly sliced

1 c pepper jelly for serving

Whisk together flour, cornmeal, sugar, baking powder, and salt. In a separate bowl whisk together milk, eggs, oil and butter until smooth and combined. Add milk mixture to flour mixture and stir until batter is just combined; fold in corn.

Heat a cast-iron skillet over medium heat and rub with enough oil to coat surface. Working in batches, drop batter by the tablespoon into skillet to make 2″ cakes. Cook until undersides are golden brown, 45-60 seconds; turn, and continue cooking until other side is browned and cakes are heated through, about 1 minute. Transfer to a platter.

To serve, top each cake with a slice of goat cheese and some pepper jelly.

4 tsp sugar

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

6 T unsalted butter, cut into small pieces and chilled

1 1 /2 C whipping cream

1/4 C sour cream

Stir together flour, sugar, salt, baking powder and soda in a mixer with paddle attachment. Add the butter an mix until consistency of course crumbs. Add the whipping cream and sour cream and mix until just combined. The dough will b slightly wet and sticky. Cover the bowl with plastic wrap and chill until dough is firm and cold, at least 1 hour and up to 4.

Preheat oven to 425. Lightly butter heavy baking sheet. When biscuit dough is chilled, turn out onto a floured surface and knead gently 3-4 times, then press into a 6×9 inch rectangle 1 inch thick. Cut into 6 squares, brush tops with cream and sprinkle lightly with sugar. Bake 17-20 minutes until puffed and lightly browned.

1 c cornmeal

1 c flour

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp salt

3/4 c sugar

1 egg

3/4 tsp vanilla

3/4 c sour cream

Preheat oven to 350F. Butter 12-muffin tin. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. In a mixer cream butter and sugar until light and fluffy. Add egg; beat until incorporated. Beat in vanilla. Add flour mixture and sour cream in four alternating batches, starting with the flour; beat until just combined. *Can add 1 1/4 cup corn, bacon or cheese at this point. Spoon in 1/4 c batter into each muffin cup. Bake until tops are golden, 15-17 minutes. Remove from oven; cool in pan 15-20 minutes before transferring to wire rack.