breakfast

• Preheat oven at 350-degrees. Cut a piece of parchment to fit inside a 9x5 loaf pan, with paper extending up the two long sides to form a sling. Apply nonstick spray or butter to pan, place parchment inside to adhere, then grease paper as well.
• Wash and pick through blueberries to remove any stems, smashed berries, or moldy ones. Dry blueberries and gently toss with a couple spoons of flour to coat. Set aside.
• In a medium-sized bowl, combine the 1 1/2 cups flour, cinnamon, ginger, salt, and cloves.
• In a big bowl, beat butter until creamy. Add both sugars, beating until combined and fluffy. Add applesauce, vanilla, and baking soda. Follow up with flour mixture, mixing until combined. Gently fold in the blueberries. Pour batter into prepared loaf pan.
• Bake for 1 hour to 1 hour and 10 minutes, removing loaf only after middle has passed the toothpick test. Cool in pan no more than 20 minutes. THIS IS IMPORTANT, as otherwise the loaf can steam up and collapse! Let loaf continue to cool on a rack.
• Keep stored in a plastic bag or plastic wrap for at least two days. Loaf can also be frozen for later enjoyment.

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Make the dough:

• In a large bowl (such as a Kitchen Aid bowl), combine sugar, ground cinnamon, ginger, salt, and 1 3/4 cups of flour. Stir in yeast.
• In a small saucepan, warm milk and butter. Cook until butter is melted and the milk/butter is between 105 and 110-degrees.
• Pour the milk mixture into the flour mixture. Stir. Add the egg and molasses, and stir well.
• Use a dough hook on a stand mixer or arm power to beat the dough. Gradually add the remaining 1 3/4 cups flour, kneading until the dough is smooth and pliable. Using a dough hook, this will be 4 to 5 minutes.
• Transfer dough to a lightly buttered or greased bowl and cover with plastic wrap or a towel. Let rise until doubled in size, about 1 hour.

Make the filling and assemble rolls:

• After the dough has risen, butter or grease a 9x13 OR 8x8 OR 9x9 casserole dish.
• In a small bowl, combine the filling ingredients: brown sugar, butter, cinnamon, ginger, and cloves.
• Prepare a clean stretch of counter or table with a dusting of flour. Roll out the dough to about a 12x16 rectangle. Spread the filling all over, but not quite to the edges. Starting with the long side, roll into a log.
• If using a 9x13 pan, cut the rolls into 12 equal rounds; if using a smaller pan, cut into 9. A piece of unwaxed dental floss makes this easy; wrap around dough log, then pull two ends of floss opposite directions to slice through.
• Once the pan is full of rolls, cover with plastic wrap or a towel and let rise again until doubled, about an hour.
• Preheat oven at 375-degrees. Once it comes to temperature, place rolls inside. Bake for about 12 minutes then cover with foil to reduce browning, then bake about 8 to 12 minutes. Let cool a bit.

Glazing:

• Combine the glaze ingredients to each a thick yet loose texture. Add more milk or confectioners' sugar, as needed, to reach a good consistency. Spoon and spread over the rolls.
• Eat immediately, or cover with foil and keep at room temperature. Enjoy right from the pan or warmed slightly in the microwave. Best within a day or two.

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• Preheat oven at 375-degrees. Line a large baking sheet with parchment paper.
• In a large bowl, stir together oil, sugar, eggs, and molasses. In a separate bowl, sift together the two flours, baking powder, ginger, cinnamon, cloves, nutmeg, and salt. Gradually stir the dry ingredients into the wet until it is the same consistent brown.
• Divide the dough in half on the prepared baking sheet. Form each into a log about 4 inches wide and 10 inches long; make sure there is space between the two logs, as they'll grow in the oven.
• Bake for 20 minutes, until tops are set when tapped. Remove the baking sheet from oven, but leave the oven on.
• Let the biscotti cool for 10 minutes. Use a large knife, such as a bread knife, to diagonally slice the logs 1/2-inch apart. Use a straight-down motion to cut; don't saw.
• Arrange the biscotti spaced out on the baking sheet. Stand them up if possible, or lay them on their sides. Bake for another 15 minutes, flipping them over halfway if necessary, to equally crisp both sides.
• Cool completely on the baking sheet.
• Zap white chocolate chips with shortening in microwave for 20 seconds, stir, then continue to repeat until it stirs smooth; keep a close eye on it, as the chocolate can burn fast! Use a fork to drizzle white chocolate over biscotti, or dip an end of each biscotti into chocolate.
• Store in an airtight container at room temperature as long as a few weeks. Can also be frozen.

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• Preheat oven at 350-degrees. Line pan with foil and apply butter or nonstick spray.
• In a large bowl, combine both flours, cornmeal, sugar, ginger, cinnamon, nutmeg, and pepper. Cut in the butter to form coarse crumbs. Measure out 1 cup of the mixture; set aside to use as topping.
• In another bowl, mix together the pumpkin, eggs, molasses, and baking soda. Stir together the dry and wet ingredients, then fold in the dried cranberries.
• Spread batter in prepared pan. Sprinkle reserved crumb topping over entire surface.
• Bake for 55 to 60 minutes, until the center passes the toothpick test. Completely cool at room temperature. Slice within pan, or use foil to lift onto cutting board.

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• Preheat oven at 350-degrees.Line a 9x13 pan with foil and apply nonstick spray.
• Place flour, sugar, and salt in a large bowl. Add the butter, and use a knife and fork to chop it into crumbles. Measure out 1 cup of this crumb mixture; set aside.
• Place the rest of the crust mix into the baking dish. Distribute evenly, then compress into a thin layer; a piece of wax paper and a heavy glass work well for this.
• Bake for 15 minutes. In the meantime, make the filling.
• Beat eggs, then add in the sugar, flour, salt, sour cream/yogurt, and vanilla. Gently fold in the blueberries.
• Pour the filling over the prebaked crust. Spread out evenly. Sprinkle the reserved crust mixture over the top.
• Bake 55 to 60 minutes, until top is golden brown and passes the toothpick test.
• Cool at room temperature, then chill in fridge to set more firmly. Use foil to lift onto a cutting board to slice into bars. Store in sealed container in fridge with waxed paper or parchment paper between layers. Keeps for at least 3 days.
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• Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
• In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
• Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
• Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
• Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
• To make the glaze, stir together the confectioners' sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.
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