Bready or Not

• Add ingredients to bread machine bucket, which usually means liquids first–so water, sea salt, sugar, bread flour, and yeast. Let the dough cycle run.
• Transfer the dough to a large greased bowl, tucking dough under the sides to form a tight ball. Cover with a towel or plastic wrap to let rise for an 1 1/2 to 2 hours.
• Lay out a large piece of parchment paper. Flour lightly. Roll dough onto it, deflating the round and tucking the dough to form a new, smooth round. Flour lightly on top. Cover with towel or plastic wrap again to let rise, 1 to 1 1/2 hours.
• Preheat oven at 500-degrees. Place baking pan or stone on middle rack. On rack below that, place a cake pan with 1 or 2-inch sides. In an electric or stovetop kettle, boil about 2 cups of water.
• Use a sharp knife to score a hash mark across the top of the risen dough. Place the hot baking sheet or stone on the stovetop. Very carefully, use the parchment paper as a sling to move the bread onto the hot pan. Place it in the oven. Immediately use the kettle to carefully pour water into the cake pan on the lower rack; no need to measure the water, but get the pan about half full. Close the oven and do not open it again until the end of baking.
• Bake for 5 minutes. Lower the temperature to 400-degrees. Bake an additional 30 minutes. The bread should be risen and golden. Cool for at least 30 minutes before slicing in.
• This bread is fantastic at room temperature or heated up again. Use it with butter, for sandwiches, whatever you want! While the bread is still fresh, freeze leftovers for later enjoyment, too.

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• Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
• In a large bowl, cream together the butter and sugars until fluffy. Add the eggs and vanilla. Stir in the flour, baking powder, and salt until just combined.
• In a separate bowl, beat together the cheese, sugar, yogurt, egg, and vanilla to make smooth.
• Pour about half the blondie batter into the prepared pan. Smooth it out with an uneven spatula.
• Dollop on all of the cheese mixture. Then add spoonfuls of the jam to fill any gaps. Follow up by adding dollops of the remaining blondie batter. Use a butter knife to swirl the layers together for a marbled effect.
• Bake for 45 to 50 minutes, until the middle is not jiggly and passes the toothpick test. Cool for at least an hour at room temperature, then chill in fridge. Once the pan is cool, use the foil to lift the blondies onto a cutting board to slice into bars.
• Enjoy promptly or store in a sealed container in the fridge to eat over the coming days.

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• Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
• In a large bowl, cream together the butter and both sugars to create a creamy mix. Add the egg, milk, and vanilla. In a separate bowl, stir together the flour, baking soda, and salt; mix this into the butter bowl. Fold in the oats, chocolate chips. and coconut until everything is distributed.
• Use a tablespoon to place scoops of dough spaced-out on the baking sheet; the cookies will spread.
• Bake until the cookies are golden and set, about 11 to 13 minutes. Let them sit on pan for about 5 minutes before moving to a rack to fully cool. Store in a sealed container at room temperature.

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• If baking right away, preheat oven at 350-degrees.
• In a large mixing bowl, mix together the butter and brown sugar until they gain a fluffy texture. Beat in the egg, sour cream or yogurt, and extracts.
• In another bowl, sift together the flour, baking soda, cream of tartar, ginger, and salt; make sure to press any lumps out of the cream of tartar and ginger. Slowly mix the dry ingredients into the other bowl. At this point, the dough can be wrapped and chilled for a few hours or days; this will also reduce the dough's stickiness somewhat.
• When it is baking time, be sure to preheat the oven. Drop by rounded teaspoons onto a baking sheet. Bake for 10 to 12 minutes, until the cookies are lightly browned and no longer jiggly. Watch out–they can overbake quickly. Let them rest on the cookie sheet for just a few minutes, then transfer to a rack to cool.

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• Preheat oven at 325-degrees. Line a 9-inch square pan with foil and apply nonstick spray.
• In a large saucepan, heat the coarse sugar, butter, and golden syrup over medium heat until the mixture is smooth and bubbly, around 5 to 6 minutes. Remove the pan from heat and add the chocolate. Stir until everything is melted. Let cool for a bit.
• In a medium bowl, whisk the eggs. Strain them through a fine mesh sieve into the batter. Stir everything to incorporate. Add flour, stirring until no white streaks remain. Pour the batter into the prepared pan. Tap it on the counter a few times to knock bubbles free and level the batter.
• Bake until brownies are set with the center still moist, about 45 minutes. It’s okay if they look slightly underdone. Let pan cool to room temperature. Refrigerate at least 6 hours or overnight.
• Use foil to lift contents onto a cutting board. Use a large knife to cut brownies into small squares. If the brownies stick to the knife, wipe it clean after each pass and dip the blade in hot water before each cut. Store brownies in a sealed container in the fridge for up to two weeks, or freeze for longer.

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• Preheat oven at 350-degrees. Line a baking sheet with parchment paper.
• In a large mixing bowl, cream together the butter and brown sugar. Beat in the eggs, milk, and vanilla. Fold in the oats, dates, and walnuts.
• Using a teaspoon or teaspoon scoop, place round dollops of dough spaced out on the baking sheet. Bake for 12 to 15 minutes, until cookies are set. Transfer them to a rack to completely cool. Store in a sealed container at room temperature.

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