breakfast

• Place the flour and salt in the bowl of the food processor. Pulse to combine. Cut the butter into cubes and add, pulsing until the pieces are pea-sized.
• In a liquid measured cup, combine the ice water and vinegar. With the processor running, pour in the liquid until the dough comes together. It will look crumbly but should come together if squeezed between fingers.
• Turn out the dough and divide it in half. Wrap tightly in plastic and chill for at least 2 hours. Store in fridge for a few days or freeze for later.

• On a lightly floured surface, roll out half of the prepared pie dough to be about 1/8-inch thick. Using a 2 1/2-inch cutter, cut dough, reforming scraps to roll out again.
• Dollop about a teaspoon of lemon curd into the center of half of the dough rounds.
• In a small bowl, beat together the egg and water. Brush the egg mix around the edges that surround the curd; do not discard egg wash. Top each with a remaining dough circle, stretching them slightly to cover. Press edges firmly to seal, then apply the tines of a fork to bind the halves. Chill hand pies in fridge for 1 hour.
• Preheat oven at 425-degrees. Line baking sheet with parchment paper. Place hand pies on parchment. Brush tops with remaining egg wash, then use the tip of a knife to cut a small x in each to vent steam during baking. If desired, sprinkle coarse sugar over the tops.
• Bake for 13 to 16 minutes, until pies are golden. Move to a rack or different sheet to completely cool. Store in a covered container. Best eaten within a day or two.

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• Preheat oven at 325-degrees. Apply baking spray with flour on the interior of the bundt pan.
• In a small bowl, combine flour, almond flour, baking powder, and salt. Set aside.
• In a big mixing bowl, beat together sugar and eggs until they are thick and yellow, about three minutes. Slowly mix in olive oil until smooth, followed by vanilla and almond extracts. Mix in the dry ingredients alternatively with the almond milk, making sure to scrape the bottom of the bowl.
• Pour the batter into the pan and smooth out the top. Bake until the middle passes the toothpick test, about 50 to 60 minutes.
• Transfer to a rack to cool for 15 minutes, then invert cake onto the rack to completely cool.
• Make the glaze. Beat together the confectioners' sugar and milk to make a thick glaze. Drizzle over the top so it oozes down the sides. If desired, top with a sprinkle of sliced almonds. Let glaze set for about 20 minutes. Slice in and enjoy!

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• Preheat oven at 350-degrees. In a mixer, beat together butter and brown sugar until light and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating after each addition. Add molasses and vanilla, scraping bowl as needed.
• In a separate large bowl, stir together flour, ginger, cinnamon, nutmeg, salt, cloves, allspice, and baking powder.
• Gradually add the dry ingredients to the butter mix alternatively with the milk. Batter may look broken at some points, but keep mixing things in and it’ll come together again.
• Generously apply nonstick spray with flour to the interior of the bundt pan. Pour batter inside and even it out. Tap the pan on the counter a few times to knock bubbles out.
• Bake until golden brown on top, about 1 hour. A digital thermometer plunged into the middle should read over 200-degrees. Let cake cool in pan for about 20 minutes, then invert it onto a rack to cool completely.
• Trim the bottom of the cake, if desired, to make it flat and even (saving those remnants to nibble on, of course). Put cake on serving platter. Combine glaze ingredients. Slowly spoon over the cake to totally cover the surface. If desired, spoon up what drips off and reapply to cake a few more times, coating surface generously.
• Let glaze set at room temperature or in the fridge. Slice and enjoy!

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• In small bowl, combine the walnuts, brown sugar, butter, and cinnamon, tossing to coat well. Set aside.
• Separate eggs, placing the whites in a large bowl. Let them come to room temperature for about 30 minutes.
• Preheat oven at 350-degrees. Use nonstick spray with flour on a large bundt pan.
• In a big mixing bowl, cream the butter and sugar together, making them light and fluffy. Add egg yolks one at a time. Add vanilla.
• In a separate bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mix alternatively with the sour cream, scraping the bowl on occasion, until just combined.
• Using clean beaters, beat the egg whites on medium until stiff peaks form. Fold the whites into the batter, making sure not to overmix and deflate.
• Pour half the batter into the bundt pan. Sprinkle the walnut mixture fully around the ring. Pour the rest of the batter on top and smooth out.
• Bake cake for 45 to 55 minutes, plunging a toothpick in the middle of the cake to test for doneness. Cake is done when the toothpick comes out clean. Cool for 20 minutes, then invert onto a rack to completely cool.
• If desired, sprinkle confectioners’ sugar over the top prior to serving. Cake is best eaten within two days, but can also be individually sliced, wrapped, and frozen to enjoy later.

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• Line a jelly roll pan with a large piece of aluminum foil. Apply nonstick spray or butter. Preheat oven at 350-degrees.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in eggs and vanilla. Gradually mix in the flour and the salt. Batter will be very thick. Grease a hand and use that to pat down about 3/4 of the dough into the bottom of the pan.
• Wash hands. Spread preserves over the dough. Sprinkle the walnuts over the top. Add quick oats to the reserved dough. Place small handfuls of dough spaced out over the top.
• Bake for about 35 minutes, until top is set and doesn’t jiggle in middle. Cool completely, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice into bars. Store in a sealed container. Bars can also be frozen for later enjoyment.

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• Preheat oven at 350-degrees. Use a baking spray with flour (or alternatively, some extra vegetable oil and flour) to coat the interior of the bundt pan. Set aside.
• In a small bowl, combine the flour, 2 Tablespoons of orange zest (the rest reserved for the glaze), and baking powder. Set aside.
• In a big mixing bowl, beat together sugar, vegetable oil, and eggs on high speed until it becomes quite pale, about a minute and a half. Add 1 1/4 cups orange juice, beating until combined. Gradually mix in the dry ingredients, scraping bottom of bowl as needed.
• Pour batter into the pan. Bake for 45 minutes, until the middle passes the toothpick test. Cool for about 20 minutes, then invert it onto a rack to completely cool, speeding the process in the fridge if desired.
• Make the glaze. Measure out the sugar. Add orange juice and any remaining zest. If mixture is thick, add a touch more juice; if runny, add more sugar. It should be a thick texture as it is drizzled on the cake. Let glazed cake set at least 30 minutes at room temperature or in fridge before slicing in.
• Cake is great kept sealed at room temperature for up to 3 days. It can also be sliced and frozen, glaze and all, and makes for a delicious treat even weeks later.

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