• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup whole milk (2% is fine too)
• 2 tablespoons corn oil
• 4 tablespoons unsalted butter, melted
• 1 tablespoon grated orange zest (preferably organic)
• 1 tablespoon fresh orange juice
• 1 cup fresh cranberries, chopped

Preheat the oven to 400 degrees F. Line a standared 12-cup muffin pan with paper liners or butter lightly. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt and whisk to mix well. In another bowl, combine the eggs, milk, corn oil, melted butter, orange zest, and orange juice and whisk to mix well. Gently mix in the cranberries. Pour the cranberry mixture into the flour mixture and stir just until the ingredients combine in a lumpy batter. Do not overmix. Spoon the batter into the prepared muffin cups, filling just to the rims. If desired, sprinkle muffin tops with sugar.

Bake until edges are golden brown, the center is set, and a toothpick inserted into the center of the muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let cool for about 5 minutes.

Turn the muffins out of the pan and serve hot or warm.

Yield: 12 muffins

• 1 2/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 egg
• 1/3 cup packed dark brown sugar
• 1/3 cup packed light brown sugar
• 3/4 cup whole milk (I used 2% and they turned out fine)
• 1/4 teaspoon balsamic vinegar
• 6 tablespoons vegetable or corn oil
• 4 tablespoons dark corn syrup (I used light corn syrup and it was still fine)
• 4 tablespoons molasses

Preheat the oven to 400 degrees F. Grease or line a 12-cup muffin pan with paper muffin cups. Combine the flour, baking soda, baking powder, and spices in a large bowl. Whisk the egg in another bowl, then add the brown sugars, making sure to break up any lumps.

Add the milk and vinegar to the egg-brown sugar mixture then measure in the oil with a tablespoon. Use the same oily spoon to add the corn syrup and molasses so they don’t stick to it. Whisk the mixture to combine and add to the flour and spices.

Stir until mixed but still fairly lumpy-the mixture may be more runny than you expect for muffins- but you need the dense stickiness of gingerbread, rather than a cakey crumb. Spoon or pour the mixture into the muffin cups and bake for about 20 minutes until the tops are dry.

Yield: 12 muffins

• 2 cups all-purpose flour
• 1/3 cup firmly packed light brown sugar
• 2 1/2 teaspoons ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground cloves
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch cubes
• 1/2 cup plus 2 tablespoons (5 ounces) buttermilk
• 2 tablespoons light unsulfured molasses
• 1 egg, lightly beaten
• 1 tablespoon granulated sugar

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a thin silicone mat. Place the flour, brown sugar, ginger, cinnamon, cloves, baking powder, baking soda, and salt in the bowl of a food processor and process for 10 seconds to blend well.

Add the cold butter pieces and pulse 5 times at 1-second intervals, or until the butter is cut into medium pieces.

Blend the buttermilk and molasses together, in the measuring cup. Pour the mixture into the food processor and pulse another 20 times, or until the dough holds together in large, thick clumps. Use a spatula to scrape the dough out onto a lightly floured work surface. Gently squeeze or knead the clumps together until they form a cohesive dough.

Pat the dough into a circle about 7 inches in diameter and about 1 inch thick. Use a sharp knife to cut the dough into 8 equal wedges and transfer to the prepared baking sheet, spacing them about 2 inches apart.

Brush the tops with a thin coating of the beaten egg (you will not use all of the egg) and sprinkle evenly with the 1 tablespoon of granulated sugar. Bake for 14 to 17 minutes, until firm to the touch and golden brown.

Transfer to a rack and let cool for 5 minutes. Serve warm or at room temperature.

Yield: 8 scones

• 1 package (1/4 ounce or 2 1/4 teaspoons) active dry yeast
• 2 tablespoons warm water (110 to 115 degrees F)
• 2 cups warm milk (110 to 115 degrees F)
• 1/2 cup sugar
• 1 egg, beaten
• 1 teaspoon salt
• 6 cups all-purpose flour
• 3/4 cup butter, melted
• Additional melted butter

In a large mixing bowl, dissolve yeast in water. Add milk, sugar, egg, salt, and 3 cups flour; beat until smooth. Beat in butter and remaining flour (dough will be slightly sticky). Do not knead. Place in a greased bowl. Cover and refrigerate overnight.

Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, rolle up each wedge. Place rolls, point side down, 2 inches apart on greased baking sheets. Cover and let rise in a warm place, until doubled, about 1 hour. Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

Yield: 2 dozen.

Streusel Topping:

• 2 tablespoons flour
• 3 tablespoons rolled oats
• 1/4 cup packed brown sugar
• 1/2 cup chopped toasted pecans
• 2 tablespoons butter, softened

Muffins:

• 9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
• 3/4 cup boiling water
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla

To make the streusel topping: In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in the butter until well combined and mixture begins to hold together a bit. Set aside.

To make the muffins: Preheat the oven to 375 degrees F. Fill a 12-cup muffin tin with paper liners. Place the dates in a shallow bowl (in a single layer, if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in the remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all the ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere.

Bake for 20 to 25 minutes.

Yield: 12 muffins

• 2 1/2 teaspoons active dry yeast
• 1 teaspoon sugar
• 2 cups warm water (or 2 1/4 cups if using whole wheat flour)
• 2 tablespoons extra virgin olive oil
• 5 to 6 cups unbleached all-purpose flour, whole wheat flour, or a combination (I used half and half)
• 2 teaspoons salt

Stir together the yeast, sugar, and water in a large bowl or the bowl of a standing mixer. Add the olive oil and stir or beat in 2 1/2 cups of the flour. Cover with plastic wrap and let stand for 30 minutes to an hour, until bubbly.

If making the dough by hand: Add the salt and the remaining flour, a cup at a time, until you can scrape the dough out onto a lightly floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is smooth and elastic.

If making the dough in a standing mixer: Add 2 1/2 cups of flour and the salt and beat with a paddle attachment. Change to the dough hook and knead for 10 minutes until smooth and elastic.

Form the dough into a ball and place in a clean, lightly oiled bowl, then turn to coat once. Cover tightly with plastic wrap and let the dough rise in a warm spot until doubled in size, about 1 1/2 hours.

Lightly dust a baking sheet with flour or semolina. Also, place a large kitchen towel on your work surface and dust with flour. Punch down the dough and divide into 8 equal pieces. Shape the pieces into balls and place on the baking sheet. Cover lightly with lightly oiled plastic (this keeps the dough from drying out while you work).

Take 1 ball at a time, flatten it on a lightly floured work surface, and roll out with a lightly floured rolling pin until its about 1/4 inch thick and 6 inches in diameter. Transfer to the floured towel or sheet and sprinkle lightly with flour. Repeat with the remaining pieces, laying the rolled out pieces on the floured towel. Cover them with another towel and let rest for 30 minutes. Meanwhile, place a baking stone or a baking sheet on the rack set at the lowest level and heat the oven to 500 degrees F.

Bake 2 breads at a time on the baking sheet, place the breads 1 inch apart (you might only be able to fit one at a time on a baking stone). Bake 5 to 7 minutes, until the breads puff. Transfer to a wire rack and cover with a towel so the breads remain soft. For longer storage, place in plastic zip-lock bags.

Yield: Eight 6-7 inch breads.

Like any homemade bread, they only are good for 2 days or so before they start to dry out, so they are best eaten warm from the oven or the day they are baked. Bread making is truly a labor of love, because it does take time and patience (you can’t rush the yeast), but presenting others with homemade bread is a much-appreciated gesture (it’s also extremely nutritious, think of all the preservatives you are avoiding!).

A cure for old bread (I haven’t tried this with pita bread, though) is to make croutons! They are excellent for topping soups, salads, and even pasta dishes.

Croutons

• 1/3 loaf of bread, cut and cubed into 1 inch pieces (about 3 big handfuls of bread cubes)
• 1 clove of garlic, minced
• 1 tablespoon extra virgin olive oil
• 2 tablespoons butter
• 3 sprigs of fresh thyme

Preheat oven to 350 degrees F. In a skillet over medium heat, melt butter with the olive oil. Add the garlic and saute for 30 seconds. Add the bread cubes and thyme, toss till all the bread cubes are coated with the butter and oil. Sprinkle with a little salt and pepper if desired (a little!). Line a baking sheet with foil and spread the bread cubes in an even layer on the sheet. Bake in oven for 8-10 minutes until golden brown on the edges.

Triple Chocolate Scones (from The Modern Baker by Nick Malgieri)

• 3 ounces milk chocolate, cut into 1/4 inch pieces
• 1/4 cup Dutch process cocoa powder
• 1/3 cup sugar
• 2 2/3 cups all-purpose flour
• 3 teaspoons baking powder
• 1/2 teaspoon salt (I like using Kosher salt)
• 6 tablespoons (3/4 stick) cold unsalted butter, cut into 12 pieces
• 6 ounces bittersweet chocolate, cut into 1/4 inch chunks
• 1 large egg
• 3/4 cup milk

Set a rack in the middle level of the oven and preheat to 400 F. Combine milk chocolate, cocoa, and sugar in the bowl of a food processor fitted with the metal blade. Pulse repeatedly until the chocolate in finely ground. Don’t overprocess or the chocolate will melt. Add the flour, baking powder, and salt and pulse 5 to 6 times to mix thoroughly. Add the butter and pulse until it is finely mixed in and the mixture resembles cornmeal, 10 to 12 pulses. Add the bittersweet chocolate chunks to the bowl.

Quickly whisk the egg and milk together and add to the bowl (You want to work quickly so your butter stays as chilled as possible). Pulse 3 or 4 times rapidly, until all is thoroughly incorporated but the dough does not form a ball. Invert the bowl onto a floured work surface and carefully remove the blade. Fold the dough over on itself several times to give it a final mixing.

Use a bench scraper or knife to divide the dough into 3 equal pieces. Pat each piece of dough into a disk about 5 inches in diameter. Use a floured bench scraper or knife to cute each disk into 4 wedges. Arrange the scones on a cookie sheet lined with parchment paper, keeping them 1 1/2 inches apart all around (After this stage I like to chill mine before baking). You may wish to sprinkle sugar on the scones or an almond topping (recipe follows). Bake the scones until they are well risen, firm to the touch, and the topping is a deep golden color, about 15 minutes. If possible, serve the scones immediately after they are baked.

Yield: 12 scones

Almond Topping:

• 1 tablespoon egg white (liquefy egg white by beating with a fork, then measure)
• 3/4 cup (about 2 ounces) blanched sliced almonds
• 1/8 teaspoon ground cinnamon
• 1/3 cup sugar

Combine the egg white and almonds in a small mixing bowl and use a rubber spatula to stir them together so that all the almond pieces are evenly coated with egg white. Stir in the cinnamon and sugar. Top each scone with about 2 teaspoons of the topping by placing the topping on the scone, then using your fingertips to spread it evenly all over (it’s sticky). Bake as directed.