• 3 cups flour
  

  Snickerdoodle Muffins

• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground nutmeg
• 1 cup granulated sugar
• 2/3 cup shortening
• 2 tsp vanilla
• 2 large eggs
• 1 cup milk

In a bowl, mix the flour, powder, salt, nutmeg.  Cream shortening and sugar together until blended.  Add the eggs and vanilla and beat to incorporate.  Add half the flour mixture, and half the milk, blend.  Repeat with remaining flour and milk.

Spoon into mini-muffin tins, 2/3rds full.  Bake 15-18 minutes at 350 until lightly browned.

• Melted butter (at least 1 stick)
• 2 cups sugar
• 1 heaping tbsp cinnamon

Melt butter in a large bowl.  Toss cinnamon and sugar together in another bowl.  Dip the warm muffins in butter, then roll in cinnamon sugar, coating thoroughly.

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons white sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup melted butter
• 1 cup milk
• 4 oz shredded sharp cheddar cheese (optional)

Preheat oven to 450 degrees.

In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt. Stir in butter and milk just until moistened. Fold in shredded cheese.  Drop batter on a lightly greased cookie sheet by the tablespoon.

Bake in preheated oven until golden on the edges, about 8 to 12 minutes. Serve warm.

Blueberry Muffins

• 1.5 cups flour
• 3/4 cup sugar
• .5 tsp salt
• 2 tsp baking powder
• 1/3 cup oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries

Topping

• 1/2 cup sugar
• 1/3 cup flour
• 1/4 cup brown sugar
• 1/4 cup butter, cubed

Combine dry ingredients. Mix wet ingredients in a small bowl and add to the dry ingredients, until just mixed (do not overmix). Fold in the berries. Add a splash of milk if the batter seems extremely thick. Spoon into muffin tins.

To make the topping, mix together the sugars and flour. Cut the butter in with a pastry blender or two knives until it resembles coarse crumbs. Top the muffins before baking. Bake 20 minutes or until done, on 400 degrees.

• 1/2 c sugar
• 2 tbsp cornstarch
• 1 can (1 lb, 13 oz) sliced peaches – drained, juice reserved
• 1 can (10.5 oz) apricot halves, drained, juice reserved
• 1 tbsp butter
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 c flour
• 1/2 sugar
• 3/4 tsp baking powder
• 1/4 tsp NaCl
• 2 tbsp butter, softened
• 1 large egg

1. Preheat oven to 400. In a medium saucepan, mix together sugar and cornstarch. Stir in 1/2 cup each of the reserved fruit juices. Cook over medium heat, stirring constantly, until mixture boils and thickens, 2 minutes. Remove from heat.
2. Stir in butter, cinnamon, and nutmeg. Add peaches and apricots. Spoon mixture into a 1.5 qt casserole.
3. For the topping, mix flour, sugar, baking powder, salt, butter, and egg. Drop in small chunks or spoon topping over the fruit mixture.
4. Bake cobbler until slightly golden, 30 minutes. Cool on a wire rack.
5. For a nice garnish, beat up some heavy cream with 2 tsbp of honey and a pinch of cinnamon. Serve over the warm cobbler!

- Slice your bread or rolls as normal, butter one side.
- Cut into squares or small pieces (they do not have to be regular)
- Toss the squares in a large plastic bag; I usually use the bread bag itself.
-Add generous amounts of your choice of spices – a good basic formula is 1 tsp garlic salt, 1 tsp dried basil, 1 tsp dried parsley, cracked pepper and coarse salt. Toss and shake the bread and spices in the bag until all are evenly coated.
- Spread evenly on a baking sheet, bake at 375 for 12-15 minutes, or until croutons are toasty. Be careful, one they start to burn it only takes 20 seconds or so before they become completely unusable!

Store in an airtight container for up to 3 weeks or so. Add them liberally to soups and salads for an extra punch of flavor.