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• Cream butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually mix in the flour, cinnamon, baking soda, and salt. Fold in the granola and cranberries. Cover dough with plastic wrap and chill in fridge for a few hours or overnight.
• Preheat oven at 350 degrees. Line a cookie sheet with parchment paper. Use a small cookie scoop or teaspoon to dole out dough, spaced out, on cookie sheet. Flatten each ball slightly; it will not spread a lot. Bake for 10 to 11 minutes, until the edges are golden. Cool cookies on the pan for a few minutes, then transfer to a cooling rack.
• Store in a sealed container at room temperature.

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• Preheat oven to 350 degrees. Cut a piece of parchment paper to fit the disc of the springform pan. Use nonstick spray on pan. Add the cut parchment paper. Spray again over the paper, making sure to cover the sides of the ring.
• Thinly slice the apples. Place them with the raisins in a big bowl. Measure out 1 tablespoon of lemon juice to place in bowl; use any remaining juice for something outside of the recipe. Add all of the zest, the cinnamon, and nutmeg, and stir to coat the fruit. Set aside for a while; there are a lot of other bowls to dirty.
• In a separate bowl, stir together the whole wheat pastry flour, 1/2 cup of all-purpose flour, the baking powder, and salt. Set aside.
• In another mixing bowl, beat together 2 of the eggs with the 2/3 cup sugar, until they are thickened and pale. Add the vanilla. Measure out the milk and oil. Take turns adding the milk and oil to the egg mixture alternatively with the dry ingredients.
• In a small bowl, beat the remaining egg. Add 1 cup of the batter along with the remaining 2 tablespoons flour. Mix until just combined. Set aside to use for the topping.
• Fold the apple bowl contents into the main batter and mix until everything is coated. Scrape the batter into the prepared pan. Use an uneven spatula to spread the reserved batter over the top. Sprinkle the remaining 1/3 cup white sugar over the top of the cake.
• Place the cake on a rimmed baking sheet. Bake until the top is golden brown, about 1 hour. The edges should be pulling away from the sides. Transfer to a wire rack to cool for about 30 minutes. Run a knife around the sides of the inner ring. Pop the release to open the pan and lift away the ring to allow it to cool more.
• Cake can be kept wrapped at room temperature or in the fridge. Slices can also be individually wrapped and frozen for weeks.

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• Preheat oven at 350 degrees. Line the jelly roll pan with wide foil and apply nonstick spray.
• In a mixing bowl, combine flour, ginger, baking soda, cinnamon, and salt.
• In a large bowl, beat together the shortening and sugar until they are fluffy. Scrape the bowl as needed. Beat in the eggs and molasses. Slowly add the dry ingredients; if using a stand mixer, it may be necessary to stop doing so at the end to finish mixing by hand. Pat the dough into the prepared pan. Sprinkle the coarse sugar across the top and lightly press it in.
• Bake for 18 to 20 minutes. The edges should be turning golden. Cool in pan on wire rack. Use the foil to lift it onto a cutting board for easy slicing. In a sealed container, keeps up over five days at room temperature.

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• In a large bowl, beat together the butter, sugar, cornstarch, and maple flavor. Gradually add the flour. Shape the dough into a disc and encase in plastic wrap. Chill it for at least 45 minutes in the fridge until it’s firm enough to roll out, but it can be kept there for up to 2 days–but note that it will get quite hard with longer storage. If it’s there over a day, let it sit at room temp for 30 minutes to an hour to soften enough to roll out (but don’t let it get too soft, either).
• Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
• Lightly flour a surface and roll out dough to 1/4 inch thickness. Cut out cookies. Place spaced out on parchment.
• Bake for 18 to 20 minutes. Remove from pan to cooling rack. Once they are cool, mix the glaze. Use the back of a spoon to spread glaze onto cookies, Set them back on cookie sheet or rack to set for an hour or two. Pack in sealed containers for up to a few days.

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• Place ingredients in recommended order for bread machine, usually liquid first: water, milk, egg, butter, flour, sugar, salt, and yeast. Start dough cycle, and let it mix and complete the first rise.
• Prepare a baking sheet or sheets with parchment paper.
• Once that is done, remove dough and divide in half using food scale. Roll each half into a 12-inch round. Divide the 1/4 cup butter in half and spread over each round. Use a knife or pizza cutter to slice each round into 12 wedges. Starting at the wide end, roll up each triangle gently but tightly to form a crescent roll. Place each roll, narrow side down, on the baking sheet.
• Cover pan with plastic wrap or a clean towel and let rise in a warm spot for an hour. Meanwhile, start preheating oven at 400 degrees.
• Once rolls are risen after the hour, bake for 10 to 15 minutes, switching pan position in oven, if necessary, to prevent overbrowning. Let cool for 15 minutes before serving.
• Cool rolls can also be frozen for later enjoyment; thaw them at room temperature then heat wrapped in aluminum foil at 350 degrees for about 10-12 minutes.

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Mix topping

• Combine sugar, flour, and cinnamon. Cut in the butter until the mixture becomes crumbly. Tuck into fridge while the loaf is made.

Create loaf cake

• Preheat oven at 350 degrees. Cut parchment paper to fit into loaf pan like a sling, the paper extending up both long sides. apply nonstick spray into middle.
• In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time. Add the buttermilk and vanilla.
• In a small bowl, sift together the flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the wet. Fold in the apple pieces and the walnuts. Pour batter into the pan and even out. Sprinkle topping mix to cover.
• Bake for 55 to 60 minutes, until a toothpick inserted into the middle comes out clean. Cool for 20 minutes in pan before using the parchment to lift the cake onto a rack. Keep stored at room temperature, wrapped in plastic wrap or otherwise covered. Pieces can also be individually wrapped and frozen.

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