Flour · ish

• 2 cups flour (1 cup all purpose, 1 cup whole wheat worked well)
• 2 t baking soda
• 1/2 t salt
• a pinch of black pepper (experimental!)
• 2 cups buttermilk
• 1/8 cup brown sugar
• 1/4 cup honey
• 1 cup raisins (soak in warm water for a few minutes for plumper raisins)
• 1/2 cup chopped or whole sunflower seeds
• 1/4 cup sesame seeds
• 1/4 cup flax seed, ground
• 1 T chopped fresh rosemary

1. Preheat oven to 350° F.
2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, sunflower seeds, sesame seeds, flax seed and rosemary and stir just until blended.
3. Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. 
5. Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.

•   2 cups flour
•   1 1/4 cups granulated sugar
•   2 t baking powder
•   2 t ground cinnamon
•   1 t baking soda
•   1/4 t salt
•   1/2 t pumpkin pie spice
•   2 cup canned pumpkin
•   4 slightly beaten egg whites
•   1/3 cup canola oil
•   1/2 cup water

1. Spray a 9x13 baking pan with nonstick coating; set aside.
2. Combine flour, granulated sugar, baking powder, cinnamon, baking soda, salt, and pumpkin pie spice in a medium bowl. Stir in pumpkin, egg whites, oil, and water until thoroughly combined. Spread batter into prepared pan.
3. Bake in a 350 degree oven for 20 to 25 minutes until a wooden toothpick comes out clean. Cool.

• Cooking spray
• 2 T all-purpose flour
• 2 cups all-purpose flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup nonfat buttermilk
• 2 T finely grated lemon rind
• 2 T fresh lemon juice

• 8 T (1 stick) unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup Dutch-processed cocoa
• 3/4 cup unbleached all-purpose flour
• 1/2 t baking soda
• 3/4 t baking powder
• 2 large eggs
• 3/4 cup sugar
• 1 t vanilla extract
• 1/2 t salt
• 1/2 cup (4 oz) sour cream

Chocolate Ganache

• 1/2 cup heavy cream
• 8 ounces good semisweet chocolate chips (I like Trader Joe's pound bars or Ghirardelli baking chips--both in dark choc)
• 1 teaspoon instant coffee granules

Ingredients:

• 1 cup unsalted butter
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 t pure vanilla extract
• 1 1/2 cups flour
• 1/2 t salt
• 1 t baking soda
• 1 t cinnamon
• 1/2 t nutmeg
• 1/4 t cardamon (didn't use this time!)
• 3 cups rolled oats
• 1 cup dried cranberries
• 1/2 cup white chocolate chips

Ingredients:

• 2 T freshly grated lemon zest (~3 lemons)
• 2 1/2 cups all-purpose flour
• 1/2 cup sugar plus 3 T additional if using fresh cranberries
• 1 T baking powder
• 1/2 t salt
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 1 1/4 cups fresh cranberries, chopped, or 1 1/4 cups dried cranberries
• 1 large egg
• 1 large egg yolk
• 1 cup heavy cream
• turbinado sugar (for sprinkling)

1. Preheat oven to 400°F. and line a large baking sheet with parchment paper.
2. With a vegetable peeler remove the zest from lemons and chop fine, reserving lemons for another use.
3. In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal and transfer to a large bowl.
4. In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture. If using dried fruit, add to flour mixture.
5. In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
6. On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter or rim of a glass dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden.
7. Sprinkle with turbinado sugar, or egg wash (egg + water) for crisp and shiny tops. Serve scones warm.