1 ¼ cups all-purpose flour ¼ cup rolled oats 1 tbsp baking powder 1 tbsp granulated sugar ½ tsp salt

2/3 cup blueberries (Preferably fresh; if using frozen, see tip below*)

1 egg 1 ½ cups milk 3 tbsp extra virgin olive oil

¼ cup unsalted butter, melted for skillet or griddle

• The exact cooking time of pancakes will depend on the temperature of your griddle; I find that even small differences in the heat level on my gas stove make a huge difference between perfect pancakes and blackened bottoms (as demonstrated in the photos above). Find the sweet spot for your stove and stick with it.
• You can use whole wheat flour instead of all purpose; just add a little extra milk if you find the batter is too thick.
• Feel free to toss in some extra blueberries; but I prefer pancakes that aren't completely riddled with millions of tiny blueberries, but instead, lightly speckled with big-ass berries.
• If you're using frozen berries — which may be a necessity of the season — add the frozen blueberries last, mixing with as few strokes as possible; this decreases the likelihood of ending up with blue pancakes... unless you like blue pancakes, in which case, go to town.*

1. In medium bowl, mix together dry ingredients — flour, oats, baking powder, sugar and salt.
2. In large bowl, whisk together egg, milk, and olive oil.
3. Add dry mixture to liquid ingredients, mixing just until fully incorporated; disregard small lumps and be careful not to overmix.
4. Heat skillet or griddle over medium heat; brush with melted butter.
5. Ladle batter onto cooking surface using a ¼ cup measure for each pancake.
6. When underside is a light golden brown and bubbles erupt on topside (after roughly 1½ - 2 minutes), flip over and continue baking for a further 30 - 60 seconds, until the second side is golden brown.
7. Wipe the griddle or skillet clean and brush with melted butter between each batch.
8. Serve pancakes hot, with blueberry maple syrup**, (more) melted butter, molasses, jam... or just grab one and scoot out the door if it's that kind of day.

½ cup unsalted butter 2/3 cup granulated sugar 2 eggs 1 cup buttermilk (or 1 cup milk + 1 tsp white vinegar) ½ tsp baking soda 1 cup cornmeal 1 cup all purpose flour ¾ tsp salt

1. Grease an 8-inch square pan.
2. If using milk and vinegar instead of buttermilk, combine milk with vinegar in a small bowl; set aside for at least 5 minutes.
3. Meanwhile, crack eggs into a small bowl, whisk lightly and set aside.
4. Melt butter in medium saucepan. Remove from heat and stir in sugar until it dissolves.
5. Quickly add eggs and beat furiously until blended.
6. In a small bowl, combine buttermilk (or milk-vinegar mixture) with baking soda; stir into mixture in saucepan.
7. Fold in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
8. Bake in the preheated (375 degrees F) oven for 30 to 40 minutes, or until a toothpick tenderly inserted in the middle comes out clean.
9. Let stand 5 - 10 minutes before slicing; serve warm. [caption id="attachment_1582" align="alignnone" width="600" caption="a chunk of cornbread served with chili makes for a heartwarming meal."][/caption]

4 tbsp (½ stick) unsalted butter, softened ½ cup sugar ¼ cup brown sugar 2 eggs ¾ tsp almond extract

2¼ cups all purpose flour 2 tsp baking powder pinch sea salt

¼ cup candied ginger, minced ½ cup dried cranberries

parchment paper for lining 1 large baking sheet or 2 standard cookie sheets

• No parchment paper? No problem. Use some extra unsalted butter to grease your baking sheet(s), sprinkle with flour, shake to distribute, and invert to shake off excess flour. Voila!

1. Line baking sheet(s) with parchment paper.
2. In large mixing bowl, cream together butter and sugars until light and fluffy; beat in eggs, one at a time. Mix in almond extract.
3. In separate bowl, whisk together flour, baking powder and salt; add in ginger and cranberries; gradually incorporate flour mixture into butter mixture in larger bowl.
4. Divide dough in half; form each portion into a 2-inch-wide by 14-inch-long log; place 2 rolls on a very large baking sheet or put each roll on its own (smaller) standard cookie sheet.
5. Bake in preheated (375 degree F) oven for 22-25 minutes, until loaves are golden brown and are just beginning to crack on top.
6. Remove loaves from oven; lower oven temperature to 250 degrees F. [caption id="attachment_1470" align="aligncenter" width="600" caption="biscotti: fancy name, easy to make."][/caption]
7. Let loaves cool for about 5 minutes (until they are cool enough to handle without burning your hands!); use a serrated knife to cut each on the bias (diagonal) into ¾-inch-thick slices.
8. Lay biscotti slice-side down, and return to oven; bake for a further 20 minutes (turning once), until they dry out completely.
9. Cool biscotti on wire racks; makes about 3 dozen.
10. Store biscotti in airtight container (or your very own fancy glass cookie jar) for up to 2 weeks. [caption id="attachment_1464" align="aligncenter" width="459" caption="biscotti: this crunchy cookie makes the perfect coffee mate."][/caption]