2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup vegetable shortening
3/4 cup milk

Preheat oven to 450.  In large bowl, combine flour, baking powder and salt.  With pastry blender or two knives, cut in vegetable shortening until mixture resembles coarse crumbs.  Stir in milk, just until mixture forms soft dough that leaves side of bowl.

Turn dough onto lightly floured surface; knead 6 to 8 times, just until smooth.  With floured rolling pin, roll dough 1/2 inch thick.  Cut out rounds.  Arrange biscuits on ungreased cookie sheet.  Bake until golden, 12 to 15 minutes.

• 4 Idaho baking potatoes
• Extra-virgin olive oil
• 8 ounces thick-cut bacon, diced
• 6 ounces cheddar cheese
• 1 bunch scallions
• Kosher salt and freshly ground black pepper
• 1 cup sour cream
• Hot sauce, to taste

Preheat the oven to 400 degrees. Rub the potatoes lightly with olive oil and bake them on a foil-lined baking sheet until their skins are crisp and a fork easily slides into their flesh, about 1 hour. Transfer the potatoes to a wire rack and let cool for 10 minutes.

2. While the potatoes are cooking, assemble the toppings. Cook the bacon in a large skillet over medium heat until crisp, then transfer to a small bowl. Reserve the bacon fat. Grate the cheese into a small bowl; you should have about 2 cups. Trim and thinly slice the scallions. (Feeling frisky? Caramelize some onions. Shred some ham or grate some Gruyère.)

3. Using an oven mitt or a folded kitchen towel to handle the hot potatoes, cut each into quarters lengthwise to create four wedges. Using a small spoon, scoop the flesh from each wedge, leaving 1⁄4 inch or more of the flesh. (Save the scooped potatoes for another use, like potato pancakes or soup.)

4. Set the oven to broil. Return the wedges to the foil-lined baking sheet. Paint a bit of bacon fat on each, then top with cheese and bacon. Place under the broiler until the cheese is bubbling. Place the skins on a serving plate. Season with salt and pepper. Spoon a teaspoon or so of sour cream on each and scatter the scallions over the plate. Serve with hot sauce.

• 1/3 cup canola oil
• 1/2 cup honey
• 2 large eggs
• 1 1/4cups 2% plain yogurt
• 1 tsp. finely grated orange zest
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 1 1/2 cups fresh blueberries

1. Preheat oven to 375 °F (190 °C) and line a 12-cup muffin tin (or 36 cup mini muffin tin) with paper liners (alternately, tins can be greased).

2. Whisk oil, honey, eggs, yogurt and orange zest to blend. In a separate bowl, combine flours, baking powder, baking soda, cinnamon and salt.

3. Add to yogurt mixture and stir just until blended. Add blueberries and spoon batter into prepared muffin cups.

4. Bake for 20 to 22 minutes, until muffins spring back when touched. Muffin will keep 2 days in an airtight container, or can be frozen.

2 cups coarsely chopped dates (10 ounces pitted)
1/3 cup orange liqueur such as Cointreau or Triple Sec
4 tablespoons (1/2 stick or 2 ounces) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice (3 oranges)
3/4 cup (3 ounces) coarsely chopped pecans

Preheat the oven to 350°F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.

Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for one minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

1 bunch (about 6 ounces) kale (I used Lacinato or “Dinosaur” Kale but I understand that the curlier stuff works, too, possibly even better)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with parchment for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

Kale-Dusted Popcorn If you’re making the chips with the intention to grind them up for popcorn, I’d use less oil — perhaps half — so they grind without the “powder” clumping. I ground a handful of my chips (about half) in a mortar and pestle (well, actually the “pestle” was MIA so I used the handle of an OXO reamer, not that anyone asked) and sprinkled it over popcorn (1/4 cup popcorn kernels I’d cooked in a covered pot with 1 1/2 tablespoons oil over medium heat, shaking it about with potholders frequently). I seasoned the popcorn with salt.

• 2 tbsp. butter, melted
• 1 tbsp. Worcestershire sauce
• ¼ tsp. cayenne pepper
• ¼ tsp. salt
• ¼ tsp. garlic powder
• ¼ tsp. ground ginger
• ¼ tsp. ground cumin
• ¼ tsp. hot or smoked hot paprika
• 1 tbsp. chili powder
• 2 cups pecan halves
• honey (to taste) – start with 2 tbsp.

Start with measurements above and keep tasting and adjusting the dressing until you like the flavor. When they come out of the oven you can let them cool for a while; they should be slightly sticky when you serve them.

This is a great recipe because you can keep tasting the dressing and get the exact flavor you want before dressing the pecans. Also, if you find they are not sticky enough or need more flavour then you can just make more dressing and toss them again.

1. Preheat oven to 350 degrees

2. In a medium bowl, mix butter, Worcestershire, all spices and honey, or very gently heat all in a saucepan. Toss the pecans with the dressing.

3. Spread coated pecans on a medium baking sheet and cook 30 minutes in the preheated oven, stirring approximately every 10 minutes.

tortilla chips
olive oil
paprika
sea salt
pepper

Preheat oven to 350.  Cut tortilla shells into chip-sized pieces, and place on baking sheet.   Brush each piece with olive oil, and then sprinkle with salt, pepper and paprika (can also put cajun spice on if you want). Bake for 15 minutes, then dump onto drying rack to cool while the next batch cooks.

Fennel Seed Crackers
Makes about 2 dozen

2 1/2 cups whole wheat flour
3 ounces butter, cubed (6 tbsp.)
1 teaspoon of salt (Maldon or sea salt preferably)
2 tablespoons fennel seeds, or more to taste
Black pepper, to taste
5 to 7 tablespoons cold water (you may need more or less)

1. Preheat the oven to 350F. Line a baking tray with baking parchment.
2. Put all the ingredients but the water in a clean bowl. With your hands, combine until crumbs form. Add some of the water, a little at a time to form a ball. If the dough is too dry add more water, if too wet add more flour. Don’t overwork the dough or the crackers will be tough once cooked.
3. Roll the dough on a clean, floured surface to a 1/2 centimeter thickness. Cut the dough into circles, diamonds or any shape you like and place the pieces onto the prepared tray leaving some space between each cracker.
4. Bake for 15 to 20 until the crackers turn a slight shade of brown. Leave to cool and transfer into an airtight container.