1 tablespoon active dry yeast
1/2 warm water
1/3 cup sugar
1/2 cup warm milk
1/3 cup butter
1 teaspoon salt
1 egg, beaten
3-1/2 cups flour
1/2 cup butter, melted
3/4 cup sugar
2 tablespoons ground cinnamon
3/4 cup raisins

1. Combine yeast, warm water and 1 teaspoon of the sugar in a bowl and set aside until foamy.
2. In a separate bowl, combine remaining sugar, milk, butter, salt and eggs, then add the yeast mixture.
3. Gradually incorporate all of the flour until you have a smooth, slightly sticky dough. Add more flour if necessary.
4. Knead dough on a floured surface for several minutes, then transfer to a greased bowl, cover and let rise in a warm place until doubled in bulk, about an hour.
5. Punch dough down and roll out into an even rectangle about 1/4" thick.
6. Brush the dough with half the melted butter. Combine cinnamon and sugar and sprinkle a generous layer over the buttered dough, then arrange raisins over top.
7. Carefully roll up the dough tightly like a jelly roll and slice into 12 equal portions.
8. Coat the bottom of 2 baking dishes with remaining butter and sprinkle with remaining cinnamon sugar.
9. Place cinnamon rolls closely together in the pans. Let rise again in a warm place for another hour.
10. Preheat oven to 350 degrees.
11. Bake cinnamon buns until they are golden brown. Serve drizzled with icing, if desired.

Makes 12 servings

1 cup flour
1 tablespoon sugar
1/4 teaspoon salt
1-1/2 cups milk
2 eggs, beaten
2 tablespoons butter

1 tablespoon butter
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 clove
1 tablespoon brown sugar
1 green apple, peeled and thinly sliced
4 ounces sharp cheddar, grated

1/2 cup water
1/2 cup sugar

1. Combine flour, sugar and salt. Whisk in milk until smooth, then the eggs.
2. Melt a portion of the butter in a non-stick skillet or crepe pan over medium heat. Pour a ladle full of batter into the center of the pan and gently swirl the pan to bring the batter to the edges.
3. Wait for the batter to set slightly, forming small bubbles on top and lightly browning around the edges. Flip and lightly brown the other side, then transfer to a warmed plate in the oven. Repeat with remaining batter.
4. Meanwhile, in a separate saucepan, melt remaining butter and add cinnamon, nutmeg, clove and brown sugar, stirring to combine.
5. In another saucepan, bring water and sugar to a boil, then reduce heat to medium and, stirring occasionally, cook until the water has evaporated and sugar has caramelized into a thick syrup.
6. When all crepes have been made, stir apples into the butter and brown sugar mixture and cook for about a minute. Assemble crepes by sprinkling a portion of the cheese in the center of the crepe and arranging a portion of the apple mixture over top. Fold in either sides and drizzle with caramel.

Makes 6 servings

2-1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butter
1-1/4 cups sugar
1/4 cup brown sugar
1 egg
1/4 cup milk
1 teaspoon vanilla
2 cups chocolate chips

1. Preheat oven to 375 degrees.
2. Combine flour, salt and baking soda in a bowl.
3. In a separate bowl, cream together the butter, sugar and brown sugar until light and fluffy. Gradually add the egg, milk and vanilla.
4. Gradually add the flour mixture to the wet ingredients until thoroughly combined, then stir in the chocolate chips.
5. Scoop equal portions onto a greased baking sheet and bake in the oven for 13 to 15 minutes. Remove from the oven and cool on a wire rack.

Makes 12 servings

1-1/4 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar
1/2 cup peanut butter
1 egg

1. Preheat oven to 375 degrees.
2. Sift together flour, salt and baking powder in a large bowl.
3. In a separate bowl, cream shortening with sugars. Gradually add peanut butter and egg.
4. Add the peanut butter mixture to the bowl of flour and mix well.
5. Roll 1" balls out and place on a greased baking sheet. Gently flatten the top of the cookies with the prongs of a fork.
6. Bake until firm and lightly browned on the edges, about 12 minutes.

Makes 12 cookies

2 eggs
1 cup sugar
1/4 cup margarine
1/4 teaspoon salt
1/2 cup buttermilk
2 cups flour
2 teaspoons baking powder
1 cup frozen cranberries
1 tablespoon orange zest
2 tablespoons brown sugar

1. Preheat oven to 350 degrees and grease muffins trays.
2. Cream together eggs, sugar, butter and salt until light and fluffy.
3. Sift together flour and baking powder and gradually add to the wet ingredients, alternating with the buttermilk, to form a smooth batter.
4. Gently fold in the cranberries and orange zest, just enough to coat.
5. Fill the muffin tins 3/4 full, then bake until browned and a toothpick can be inserted into the center and come out clean, about 20-25 minutes.
6. Top muffins with brown sugar and place under oven broiler until the sugar starts to melt.
7. Let cool slightly before removing from the pans, then cool completely on wire racks.

Makes 12 muffins

1/2 cup brown sugar
1/2 cup flour
1 cup oats
1/4 cup butter, melted
1/8 teaspoon salt

2 cups saskatoons
1/2 cup water
1/4 cup sugar

1. Preheat oven to 350 degrees.
2. Combine brown sugar, flour, salt and oats, then gradually mix in the butter until the whole mixture is a crumbly consistency.
3. Meanwhile, boil the water in a pot and stir in the sugar.
4. Reduce to medium heat and add saskatoons. Cook until tender and syrupy.
5. Pour the saskatoons into an oven-proof dish and top with the oatmeal crumble topping.
6. Bake until the top is golden brown, about 30 minutes.

Makes 8 servings

12 tart shells, baked
3 tablespoons flour
3 tablespoons cornstarch
1-1/2 cups sugar
1/4 teaspoon salt

1-1/2 cups hot water
3 egg yolks, slightly beaten
1 lemon, juiced and zested

3 egg whites
1 tablespoon icing sugar

1. Combine flour, cornstarch, sugar, salt and hot water in a large saucepan over medium-high heat. Stir constantly until mixture thickens and begins to boil.
2. Remove from heat and gradually stir about 1/3 of the hot liquid into the egg yolks. Add this back to the saucepan.
3. Return to the heat, stirring constantly, until mixture returns to a boil.
4. Add the lemon zest and gradually stir in the lemon juice. Continue stirring until liquid is thick. Remove from heat.
5. Preheat oven broiler.
6. Pour filling into prepared tart shells.
7. In a cold bowl, combine the egg whites and icing sugar and beat on high until it forms stiff peaks.
8. Top tarts with egg white and place under oven broiler until the tops brown, about 5 minutes. Allow to cool in the refrigerator before serving.

Makes 12 tarts

6 large strawberries, sliced
1/4 cup heavy cream
1/4 teaspoon pure vanilla
1 tablespoon sugar
1 ounce chocolate, shaved

1. Combine cream, vanilla and sugar and beat until light and fluffy.
2. Place strawberries in a bowl, cover with whipped cream and top with chocolate shavings.

Makes 1 serving

1 cup sugar
1/2 cup shortening
2 eggs
2 cups all purpose flour
1 teaspoon baking soda
3 bananas, mashed

1. Preheat oven to 325 degrees.
2. Cream together sugar and shortening in a large bowl with an electric mixer.
3. Mix in the eggs, then add the flour, baking soda and bananas. stir just until it becomes a smooth batter.
4. Grease a loaf pan and pour batter into it. Bake until a toothpick can be inserted into the center and come out clean, a little more than an hour.

Makes 1 loaf

4 cups water
1 bag Earl Grey
1 lemon
3 tablespoons sugar
ice

1. Bring water to a boil and pour into a pitcher with the tea bag.
2. Cut lemon in half, remove any seeds and squeeze juice into the water.
3. Stir in sugar and add the lemon to the water while the tea steeps for 5 minutes.
4. Add ice cubes to chill and serve.

Makes 4 cups