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• Preheat the oven to 375 degrees. Lightly grease the loaf pans.

Make the topping

• Mix the topping ingredients together until the mixture is very moist and crumbly. Set aside. If the kitchen is warm, place the bowl in the fridge.

Make the loaves

• In a large bowl, whisk together the melted butter, milk or half & half, and eggs.
• Measure the flour into a large bowl. Into separate bowls, place the chocolate chips and the raspberries. Add a generous scoop of flour to the chocolate chips and toss them to coat. Repeat with the raspberries. This coating will help them to resist sinking in the batter.
• To the remaining flour, add the sugar, baking powder, and salt. Gradually mix the wet ingredients into the dry. Fold in the chocolate chips, followed by the raspberries.
• Divide the batter evenly among the loaf pans. Sprinkle the topping over each loaf to cover, pressing it in slightly to help it adhere.
• Bake for 25 to 35 minutes; separated pans may cook faster. When done, they should be browned across the top and pass the toothpick test in the middle. Cool for 30 minutes. If using a large pan with four mini loaves inside it, run a sharp knife around the edges of each divot and then carefully tip the loaves onto a pan or counter. Set them on a rack to completely cool.
• Store loaves in a sealed container at room temperature or freeze soon after making. Eat at room temperature or warmed in the microwave.

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• In a medium bowl, stir together flour, salt, and sugar. Pour the warm water into the middle. Sprinkle yeast on top and wait a minute for it to begin to bloom. Add oil, then mix dough together.
• Use a bench knife or spatula to begin folding the dough over, turning the bowl to knead from different angles. Dough will be very sticky. Work it until it can form a small ball.

Cover dough with a towel or plastic wrap and let rise for 15 minutes.

• Using a damp hand or the bench knife, knead the bread, folding it over repeatedly until it begins to tighten.

Cover again to rest for 15 minutes.

• Knead again using the same method. It may still be somewhat sticky, but the dough's texture should be smooth.
• Add about 1 Tablespoon of olive oil to the loaf pan. Use fingertips to rub it across bottom and sides. Transfer the dough to the pan. Use already-oiled fingers to stretch it out toward the sides of the pan, but don’t expect it to make contact.

Cover pan and let dough rise.

• After about 30 minutes, oil fingers again and push and stretch dough with fingertips to reach the sides and corners of the pan. It's okay if fingertips touch the bottom or tear the dough; it'll rise again. Cover pan again to rise for another 30 minutes. Preheat oven to 400 degrees.
• Right before putting the focaccia in the oven, drizzle more oil over the top. If desired, add a sprinkling of herb seasoning and a sprinkle of flaked salt.
• Bake for about 20 minutes, until the top is a nice golden brown. Pull pan from oven. Carefully tip the bread out onto a cutting board and let cool for at least 15 minutes before slicing.
• Enjoy right away. Leftovers, if there are any, can be stored in a sealed bag and reheated later.

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• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• In a large bowl, cream together the butter and both sugars. Mix in the eggs, one at a time, and the vanilla extract.
• In another bowl, stir together the flour, custard/pudding powder, baking soda, and salt. Slowly blend the dry ingredients with the butter mix. Add the chocolate chips.
• Use a large cookie scoop or spoon to place dough onto cookie sheet. Bake for 10 to 12 minutes. Let cool on sheet for 10 minutes before transferring to a rack to cool completely.
• Store in a sealed container at room temperature for up to 3 days.

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• Preheat oven at 350-degrees. Prepare springform pan by cutting a piece of parchment paper to fit inside. Use nonstick spray on interior of pan, then place cut parchment inside and spray again.
• Beat together butter and both sugars until they are light and fluffy. Add eggs one at a time, followed by the vanilla.
• In a separate bowl, stir together flour, baking powder, salt, and baking soda. Gradually add the dry ingredients to the butter bowl alternatively with the buttermilk/soured milk. Scrape the bottom of the bowl a few times.
• In another bowl, stir the flour into the fruit to coat it. Reserving 1/4 cup of fruit, fold most of it into the batter. Spread batter into prepared pan. Sprinkle the reserved fruit over the top.
• Bake for 1 hour to 1 hour 10 minutes, until the cake looks golden brown and the middle passes the toothpick test. Let it cool in the pan for 20 minutes, then pop open the springform ring to remove it. Let cake cool completely on rack.
• Combine glaze ingredients in a bowl until they are smooth. Add more confectioners’ sugar or milk, if necessary, to achieve a thick but good consistency for drizzling. Immediately drizzle across the top of the cake. Let set at least 20 minutes before slicing in.
• Cake keeps well in sealed container at room temperature for up to 3 days. It can also be frozen in individual slices for weeks or kept in fridge.

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• Line the air fryer tray with parchment paper cut to fit, then place tray on top.
• Place the nuts in a large bowl. Pour the butter over the top, followed by the maple syrup and salt. Stir the nuts to coat. Place them spread out on the mesh tray.
• Air fry at 325-degrees for about 5 to 6 minutes or until they begin to smell toasted, stirring one halfway through. They should look browned at the end.
• While they are cooking, pull out another small cookie sheet or plate, putting more parchment on it if desired; this will be a surface on which the nuts will cool.
• When the nuts are done, pull them from the air fryer and carefully transfer them to the fresh cookie sheet. Let them cool for about 10 minutes, then sprinkle maple sugar on top, stirring to coat. Enjoy immediately, or place in a sealed container at room temperature to eat over the next month.

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• Preheat oven at 400 degrees. Lightly grease a cookie sheet or line with parchment paper, or use a scone pan.
• Use kitchen shears or a knife to cut the fruit into bite-sized pieces. Sprinkle fruit with 1/2 tablespoon sugar; set aside to macerate.
• Combine remaining sugar with flour, baking powder and salt. Add butter, using a pastry cutter or a fork to cut it in. Don’t completely mix in butter, but leave some pea-sized pieces throughout. Stir in milk. Fold in the white chocolate chips followed by the berries.
• Flour hands to coat. Gently knead and turn the dough to incorporate the dry bits from the bottom of the bowl. Sprinkle dough with extra flour if it’s too sticky to work with.
• If using a cookie sheet for baking, pat the dough into a circle 3/4 inch thick. If any berries peek out, push them into dough. Cut circle into 6-8 wedges (or smaller), then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them; they will spread. Alternatively, press handfuls of dough into a scone pan, filling each empty space to the end to create even pieces. Sprinkle the tops with coarse or white sugar, if desired.
• Bake 20 to 25 minutes or until the tops are beginning to brown. Remove them from pan. Scones can be eaten immediately, or will keep in a sealed container at room temperature for up to 2 days. Freeze them to enjoy later.

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