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• Mix together oil, sugar, eggs
• Add remaining ingredients
• Let sit overnight in refrigerator in a bowl
• In morning, stir well and pour into greased 8×8 pan
• Bake uncovered for 25–30 minutes at 350°

• Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
• Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
  

• In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
  
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. 

• Bake at 425 F. 20-25 min
• Garnish with melted butter, fresh lemon juice, and powdered sugar.

• Fry the bacon and asparagus strips in a cast iron frying pan, and then transfer everything to a similarly sized casserole dish. Make sure the sides are coated with your bacon fat, and then pour in your batter, and bake as shown.
• Bake at 475 F for about 12-13 minutes, or until browned and puffed

This next part takes me about 40 minutes:

• Stir dry ingredients, add butter and water, beat at low speed 2 minutes (I beat by hand).
• Add egg and ½ C additional flour.
• Beat at med speed 2 minutes (again, by hand).
• With spoon, stir in rest of flour (1 1/2C) to make a soft dough that leaves the sides of bowl.
• Turn on a lightly floured board, shape into a ball and knead 5 – 10 minutes or until smooth and elastic.

This takes about 1 – 1 ½ hours or overnight:

• Put in greased bowl, cover and let rise in warm place without drafts for 1 – 1 ½ hours or until doubled. (I have found it is OK to put this in the refrigerator overnight instead).

This takes just under an hour:

• Punch down, then turn on lightly floured surface. Let rest 10 minutes. Roll in 12”square. Cut in 24 2 x 3” rectangles. Remove to a greased cookie sheet and cover with towel. Let rise 30 minutes.

Meanwhile, heat oil to 375° (190º C)

• I use my cast iron dutch oven
• Drop doughnuts into oil, fry turning often until golden.
• Drain on wire rack sitting on cookie sheet.
• Roll in sugars if desired.

• Grease a larger than 9x13x3 casserole dish, add cubed baguette, blueberries & cream cheese.
• Beat eggs, milk, sugar & maple syrup together, pour over baguette, cheese and berries.
• Cover and refrigerate overnight.
• Take out of fridge 60 minutes before baking.
• Pre-heat oven to 35Bake at 350 for 90 minutes or until cream cheese is melted or lightly browned.
• Slice and serve with blueberry pancake syrup.

• In a large bowl, whisk together buttermilk, egg yolks, cottage cheese and melted butter. In a smaller bowl, combine flour, salt, baking soda, black pepper and nutmeg. Add dry ingredients to wet, and gently whisk until mixed. Don’t worry about a few lumps.
• In separate bowl, beat egg whites until soft peaks form. Fold gently into batter, then fold in chopped kale and cheese.
• Heat a non-stick skillet or griddle over medium heat and grease well. When a drop of water sizzles on the pan’s surface, you’re ready to cook. Pour quarter-cup dollops of batter into the skillet, and cook until edges look dry. A peek at the underside should reveal a golden-brown belly. These pancakes are moist, and they take longer to cook than traditional flapjacks – 3 to 5 minutes per side.
• Flip and cook until second side is golden and pancake no longer feels squishy when pressed.
• You can keep pancakes on a rack in a low-temperature oven until you’ve finished cooking them all.

• In mixing bowl, stir together flour, sugar, baking powder, and salt. In another mixing bowl, combine egg, water, and cooking oil. Add to flour mixture all at once. Stir mixture just until blended but still slightly lumpy. Pour about ¼ batter onto a hot, lightly greased griddle or heavy skillet for each standard sized pancake or about 1 Tbsp of batter for each dollar-sized pancake.
• Cook until pancakes are golden brown, turning to cook second side when pancake has bubbly surface and slightly dry edges. Makes 8 to 10 standard-size or 36 dollar-sized pancakes.

• Combine all ingredients except raisins, dates, and apricots in a large bowl and mix well.
• Sprinkle into 11″x7″ microwave save baking dish.
• Cook in microwave on high power 8-10 minutes or until light brown, stirring after every 2 minutes.
• Stir in raisins, dates, and apricots and sprinkle into a large shallow baking pan or onto a cookie sheet to cool.

• Knead and roll 5 minutes, divide in half, covered bowl at least 2 hours, or refrigerate overnight.
• Roll 14” round, spread crème fraise or Phillie Cream cheese, thinned with cream and spiced with nutmeg and pepper.
• Spread thin layer over all, add roughly cut onions and bacon, then roughly cut swiss cheese.
• Bake at preheated 425º oven

• Preheat the oven to 350°. Beat the butter in a large bowl with a mixer at high speed for 30 seconds. Add the sugar, fresh ginger, and molasses, and beat 1 minute. Add the egg and vanilla; beat until combined.
• Combine the flour and the next 6 ingredients (through baking soda) in a large bowl, and stir with a whisk. Stir in the cranberries and nuts (if using). Add the flour mixture and buttermilk alternately to the butter mixture (beginning and ending with the flour mixture). Stir until just combined.
• Pour the batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake for 1 hour and 15 minutes, or until a wooden pick inserted into the center comes out clean. Cool in the pan 15 minutes on a wire rack. Remove from the pan, and cool completely on the rack.