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1/2 cup butter or margarine, melted 1 cup pureed bananas 1/2 cup sour cream 2 tsp vanilla 1 egg 2 cups flour 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp ginger 1/4 tsp nutmeg 2/3 cup sugar 1/2 cup walnut, choco chips (optional) Preheat oven 350F.In small bowl combine butter, bananas, sour cream, vanilla, egg. But until smooth, set aside.In large bowl combine remaining ingredients. Stir to mix all dry ingredients. Make a well.Add wet ingredients, stir until moistened.Pour into greased/floured pan.Bake 30 minutes for muffins. 50-60 for bread.

3 cups flour 1 tbsp baking powder 1 tsp salt 1/4 cup butter 1/3 cup orange marmalade 1 cup milk 1 tsp lemon juice Preheat oven 350F and grease pan. Mix together flour, baking powder and salt in large bowl. In sauce pan heat milk and butter until butter is melted. Remove from heat, stir in orange marmalade to break up junks. Let sit to room temperature. Add lemon juice. Pour wet ingredients into dry and combine. Will get a dry loafy dough thing. Place in greased ban, bake for 35-40 minutes until brown. Original Recipe: http://www.seriouseats.com/recipes/2010/08/bread-baking-orange-quick-bread-recipe.html

Line a small square baking dish with aluminum foil or parchment paper. Combine water and sugar in a sauce pan over medium heat. Stir until sugar dissolves and then add corn syrup, stirring until it is fully incorporated. Bring to boil over medium - high heat and wait til mixture heat’s until 270F or do the cold water test. Meanwhile, melt peanut butter in microwave so its all liquidy.   Cold water test: Take glass of cold water (not iced). Take teaspoon of sugar mix and put in. If it dissolves away, keep boiling it. It’s ready when it forms a glob and you’re able to take it out and break it with your fingers. When at right temperature, remove from heat, quickly stir in liquified peanut butter and pour into prepared baking dish. Take a knife and press down to make squares but don’t cut all the way through. When cooled enough, take out and break along square lines. Freeze until ready to dip in chocolate. Over a pot of simmering water, melt chocolate chips in a bowl. When melted take frozen sugar/butter bars and dip into chocolate. Place on aluminum/parchment paper. Freeze to keep.

Makes 12 2 cups all-purpose flour 1/2 tsp baking soda 3/4 cup butter, melted 1 cup packed brown sugar 1/2 cup white sugar (can reduce this a bit) 1 tbsp vanilla extract 1 egg 1 egg yolk (!) 1 cup semisweet chocolate chips Preheat oven to 325F. Grease cookie sheet. Sift flour, baking soda and salt together. Cream melted butter, brown sugar, white sugar until blended. Beat in vanilla, egg, egg yolk until creamy. Mix in sifted flour stuff until just blended, Stir in chocolate chips. Drop cookie dough by 1/4 cup (or less for smaller cookies). Cookies should be 3 inches apart. Bake 15-17 minutes in oven. Cool on baking sheets for a few minutes before transferring to wire racks to cool.

Whip heavy cream until soft peaks form. Pour vanilla in condensed milk. Pour in condensed milk and vanilla mixture into whipped cream and stir. Stir in crushed candy bars or other ingredients you have to flavour your ice cream. Pour into ziploc containers, freeze for 8 hours but it tastes and forms better after 2 days in the freezer.

1.5 cups + 2 tablespoons flour 1 cup white sugar 1 tsp baking soda 1 tsp ground nutmeg 1 tsp ground cinnamon 1 cup pumpkin puree 1/3 cup water 1/4 cup vegetable oil 2 eggs 1/4 cup applesauce Grease and flour 1 loaf pan. Preheat oven to 350F. Combine flour, sugar, baking soda, and spices into large bowl. Add pumpkin, water, oil eggs and applesauce. Stir until combined. Pour into prepared pan. Bake for 1 hour.

Bake puff pastry at 350F until bottom is brown and top is crispy ish. Mix together nuts, raisins, coconut and 1-1.5 tbsp sugar. Break puff pastry into bite size pieces and mix in. Place into greased baking dish. Combine milk, 2-3 tbsp sugar, vanilla and cinnamon into sauce pan. Put over medium heat until boils. Pour over nut mixture. Spread whipped cream on top. Broil about 10 minutes or until bubbling or heated through and whipped cream is brown (not burnt!!)