Dough:
4 egg yolks
1 whole egg
1/4 cup granulated sugar
6 tbsp. butter, melted
3/4 cup buttermilk
Zest of 1 orange, finely grated
3 3/4 cups all-purpose flour
2 1/4 tsp instant dry yeast
1 1/4 tap coarse or kosher salt, or more to taste
1 teaspoon oil for bowl

Filling:
1 1/2 tbsp butter
1 cup packed light brown sugar
1 cup fresh cranberries
Orange zest leftover from above

Icing:
3 1/2 tbsp orange juice
2 cups powdered sugar

DOUGH
In a large bowl whisk the yolks, whole egg, sugar, butter, buttermilk and 3/4 of the orange zest together. Add 2 cups of the flour along with the yeast and salt; stir until evenly moistened. Add the remaining 1 3/4 cups flour.  Stir the mixture together with a wooden spoon, then continue stirring and beating it about in a large bowl for several minutes, until it comes together. Turn the dough out onto a floured counter and knead it for another 5 minutes. It will stick; don’t sweat it. Just scrape everything up and into the oiled bowl when it’s time to let it rise.  The dough should be soft and moist, but not overly sticky. Scrape the dough into a large, lightly oiled bowl (I usually scrape my dough briefly onto the counter, oil the mixing bowl, and scrape the dough back into it) and cover it with plastic wrap. Let dough rise at room temperature until doubled, which will take between 2 and 2 1/2 hours.

FILLING
Melt the butter and set it aside. In a food processor, pulse the whole cranberries until they’re ground to a coarse rubble, but not fully pureed. You’ll need to scrape the machine down once or twice. Set them aside.

ASSEMBLY
Butter a 9×13-inch baking dish, a heavier ceramic or glass dish is ideal here. Turn the risen dough out onto a floured work surface and roll it into a rectangle that is 18 inches wide (the side nearest to you) and 12 or so inches long. (It’s okay if it goes longer/thinner.) Brush the dough with the melted butter. Sprinkle it with the brown sugar. Scatter the ground cranberries over it, then the remaining orange zest.

Roll the dough into a tight, 18-inch long spiral. Using a sharp serrated knife, very, very gently saw the log into 1 1/2-inch sections; you should get 12. Arrange the buns evenly spread out in your baking dish. Cover with plastic wrap and refrigerate overnight, or up to 16 hours.

The next morning, bake the buns: Take your buns out of the fridge 30 minutes before you’d like to bake them, to allow them to warm up slightly. Heat your oven to 350 degrees F. Bake your buns until they’re puffed and golden (the internal temperature should read 190 degrees F), approximately 30 minutes.

Transfer pan to a cooling rack and let cool slightly. Make the icing by whisking the orange juice and powdered sugar together. Spread a little on each bun, or drizzle it over the whole pan. Serve immediately.

2 cups all-purpose flour
1 tbsp. baking powder
1 tsp. salt
8 tbsp. (1 stick) cold butter, diced
1/2 cup milk (or heavy cream)
3 eggs
1/4 pound sharp cheddar cheese, diced
2 small jalapeños pepper, minced

Preheat oven to 400°F. In a small skillet, melt 1/2 tablespoon of butter and sauté the jalapeños in it until soft, about two minutes. Let them cool, then place them in a small bowl with the cheddar cheese and coat them with one tablespoon of the flour. Combine the remaining flour with the baking powder and salt. Cut in the remaining butter with a pastry blender, fork or two knives, until the butter bits are pea sized.

Lightly whip two of the eggs and milk and add to the flour-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the cheddar-jalapeño mixture to the dough and mix until everything is incorporated.

Turn out the dough onto a well-floured surface and knead gently for less than one minute. Pat dough out to a 3/4- to 1-inch thickness and either cut into 8 triangles or the shape of your choice with a biscuit cutter. Make an egg wash by beating the remaining egg with a teaspoon of water. Brush the scones with egg wash and place on a parchment-lined (or well-oiled) baking sheet. Bake for 25 minutes or until golden brown.

3 eggs
1 3/4 cup white sugar
3/4 cup oil
2 cups grated peeled zucchini
2 cups flour
3 tsp. cinnamon
2 tsp. baking soda
1 cup chopped walnuts (or raisins)
3 tsp. vanilla

Beat eggs, sugar, oil and zucchini.  Sift dry ingredients and add to wet ingredients; add vanilla and nuts.  Cook at 350 for 1 hour in two greased pans.

• 2 cups unbleached all-purpose flour
  2 tsp. baking soda
  1/2 tsp. salt
  1/2 cup raw sugar
  1/3 cup extra virgin olive oil
  4 ripe bananas, mashed
  1/4 cup coconut milk
  1 tsp. vanilla extract
  1 cup pecans
  1/2 cup coconut flakes

1. Preheat oven to 350 degrees and line muffin pans with muffin/cupcake liners. You can also lightly spray the pan if you don’t have liners. In a small bowl, combine flour, baking soda and salt. Stir and set aside. In a larger bowl, mix sugar and oil together then add mashed bananas.  Peel each banana and squish them individually with your hands right into the bowl.
2. To your wet mix also add coconut milk and vanilla, stirring until everything is thoroughly combined. Add flour mixture to wet mixture and stir lightly, then add pecans and coconut. Stir until everything is just combined. Note: the batter will be fairly thick. Spoon batter into muffin tins about 3/4 full.
3. Bake for 20-25 minutes until muffins are golden brown on top.

• 2 1/4 cups (280 grams) all-purpose flour
• 2 teaspoons to 1 1/2 tablespoons (10 to 20 grams) sugar (to taste, see note above)
• 1 tablespoon (15 grams) baking powder
• 3/4 teaspoon (5 grams) table salt
• 3/4 teaspoon baking soda
• 9 tablespoons (125 grams) chilled unsalted butter, cut into small chunks
• 3/4 cup (175 ml) buttermilk

Preheat oven to 400 °F and cover baking sheet with parchment paper. Whisk flour, sugar, baking powder, salt and baking soda in large, wide bowl. Using fingertips or a pastry blender, work butter into dry ingredients until the mixture resembles a coarse meal, Add buttermilk and stir until large, craggy clumps form. Reach hands into bowl and knead mixture briefly until it just holds together.

To form biscuit rounds: Transfer dough to floured counter and pat out until 1/2 to 3/4-inch thick (err on the thin side if uncertain, as the tall ones will literally rise and then tip over, like mine did the day I photographed these). Using a round cutter (2 inches for regular sized biscuits, 3 inches for the monstrous ones shown above), press straight down — twisting produces less layered sides — and transfer rounds to prepared sheet, spacing two inches apart.

To drop biscuits: Drop 1/4-cup spoonfuls onto baking sheet, spacing two inches apart.

Both methods:Bake until biscuits are golden brown on top, about 12 to 15 minutes.

Thaw one package of frozen spinach; squeeze to drain

Mix 500ml sour cream, 1/2 cup mayonnaise, and 1 pkg. Knorr vegetable soup mix.  Leave in fridge overnight.  Serve in pumpernickel bread.

• 1/4 c. (42.5 g.) sunflower seeds
•   1/4 c. (42.5 g.) pumpkin seeds
•   3 T. (28.5 g.) flax seeds
•   6 T. (56.5 g.) sesame seeds
•   1 1/4 c. (227 g.) rye flour
•   1/4 t. kosher salt
•   2 T. olive oil
•   1 T. honey (or agave nectar)
•   3/4 c. (170 g.) water, room temperature
•   egg white wash (1 egg white beaten with 2 t. water) (optional sweet wash, noted below)
•   mixed seeds for garnish  (I used poppy seed)
•   kosher salt for garnish

In a spice or coffee grinder, grind sunflower and pumpkin seeds in pulses to make a powder or “meal” of them.  Separately, grind the flax seeds – unless using flax meal.

In a large bowl, combine the seed, powders with the sesame seeds, rye flour, salt, oil, honey, and water.  Stir with a sturdy spoon until a dough comes together, then turn out onto a lightly floured (rye floured) surface a knead a few times to incorporate everything well.  The dough should be a bit tacky but not sticky.  You can roll and bake them right away or put the dough into an airtight container and let it rest in the fridge for up to a week.  It can also be wrapped well and stored in the freezer for a few months.

When ready to bake, preheat the oven to 300 degrees.  Divide the dough into 3 or 4 parts.  Between sheets of parchment paper (or better, on a silicone baking mat), roll one part of dough as thin as you are able, about 1/16 inch thick.  (I like using a silicone mat with a pastry roller.  If using parchment or rolling conventionally, you may need to use a bit of flour to keep the dough from sticking.)

Using a pizza cutter, cut the crackers into your desired shape, I like diamonds that I don’t bother to separate to eliminate any trace of waste.  Brush well with egg white wash (or sweet wash of 1 T. honey or agave beaten with 3 T. water), and sprinkle with a seed garnish and kosher salt.

Bake for 25-35 minutes, until the crackers are mostly crisp.  Remove the pan from the oven and let them cool for several minutes.  If you see some of the edge crackers done more thoroughly, remove them from the oven first and continue baking the rest until they are crisp.  (The crackers will firm up even more as they cool.)  If you bake the crackers, cool them, and then discover they are not quite crisp, return them to the oven for several minutes until they firm up.

Cool the crackers completely, then store airtight in glass jars where they will keep for at least a week, but probably longer.

1 cup nuts
1 cup dried fruit
1 cup dates

1. Toast the nuts (10 minutes at 350)

2. Combine the nuts, dried fruit and dates in a food processor.  Combine all the ingredients in a food processor. Pulse a few times just to break them up. Separate the dates if they start to clump together.

3. Process continuously for 30 seconds.  By this point, the ingredients should all have broken down into crumb-sized pieces. Scrape the edges of the bowl and beneath the blade to make sure nothing is sticking.

4. Process continuously for 1-2 minutes, until a ball is formed.  Continue processing for another 1-2 minutes, until the ingredients clump together and gather into a ball.

5. Press into a disk and chill.  Lay a piece of plastic wrap or wax paper on your work surface and dump the power bar dough on top. Press the dough with your hands until it forms a thick square disk, roughly 8″ x 8″ in size. Wrap and chill for at least an hour or overnight.

6. Divide into bars.  Unwrap the chilled power bar dough and transfer to a cutting board. Cut into 8 large bars or 16 small squares, as desired. Wrap each bar in plastic wrap or wax paper.

7. Store the bars.  Store the bars in the fridge for several weeks or in the freezer for up to three months. The bars can be eaten straight from the fridge or freezer and will be firm, but chewy. Room-temperature bars are perfectly fine to eat and can be kept in a lunch bag or backpack all day, but will be more soft and paste-like.

Add-ins:  Shredded coconut, chia seeds, chocolate chips, cacao nibs, cocoa powder, crystalized ginger, ground cinnamon, ground nutmeg, ground cardamom, lemon zest, lime zest