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  • 180g all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 ¼ cups milk
  • 1 egg
  • 3 tablespoons butter, melted
  1. In a large bowl, sift together the flour, baking powder, salt and sugar.
  2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  3. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Classic Banana Bread, From Audrey
  • 250g all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 100g white sugar
  • 50g brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 440g (2 cups) mashed overripe bananas, ~4 large bananas.
  • 80g chopped walnuts
  • chocolate chips
  1. Preheat over to 350
  2. Spray 9x5 loaf pan
  3. Whisk together flour, baking powder, baking soda, cinnamon and salt
  4. Mix together the butter and sugars until light and fluffy, around 4-5 minutes
  5. Mix in eggs and vanilla, making sure to mix well after each addition
  6. Stop and scrape down the sides, then add mashed banana and mix until fully combined
  7. Add dry ingredients to wet, and mix until just combined. Do not overmix.
  8. Add walnuts & chocolate chips
  9. Scoop batter into loaf pan and spread around until it's even
  10. Bake for 55-65 minutes or until toothpick comes out clean. Cover with foil if overbrowning
  11. Remove from oven, allow to cool in the loaf pan for 20 minutes. Carefully remove from loaf pan and finish cooling on wire rack.
Cinnamon Rolls
  • 3 1/2 cups all-purpose flour (420g plus more for dusting)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup light brown sugar (50g)
  • 1 tsp salt
  • 2 1/4 tsp instant yeast (1 package)
  • 1 tsp cinnamon
  • 1 pinch nutmeg (optional)
  • 1 egg (large, room temp)
  • 1/2 cup milk (120mL)
  • 1 tbsp vanilla extract (15mL)
  • 1/2 cup sour cream (120g)
  • 6 tbsp unsalted butter (85g)
  • 4 tbsp butter (room temp, 57g )
  • 3 tbsp granulated sugar
  • 2 tbsp light brown sugar
  • 1 tbsp cinnamon
  • 4 oz cream cheese (room temp, 114g)
  • 2 tbsp butter (room temp, 28g)
  • 1 tbsp vanilla extract (15mL)
  • 1 pinch salt
  • 1 tsp lemon juice (5mL)
  • 2 cups powdered sugar (200g)
  • 1 tbsp milk (plus more if needed for consistency)
  1. Mix cinnamon and the two sugars in a bowl then set aside.
  2. In the bowl of your stand mixer add the flour, salt, spices, and sugars and yeast then whisk together to combine and set aside.
  3. In a separate bowl add the milk, butter, vanilla, and sour cream. Microwave until warm to the touch (about 110F) and stir until butter is melted.
  4. Attach a dough hook to the mixer and pour the wet mixture into the dry then run on low. Drop the egg in and mix until the dough comes together and it's tacky but doesn't stick to your fingers.
  5. Dump dough out onto a floured surface and knead for about 5 minutes, sprinkling with additional flour as needed then transfer to a large oiled bowl. Cover and allow to rise in a warm place. This is a very enriched dough so the yeast will take a bit of time to get going but the dough will more than double in size.
  6. On a well-floured surface roll the dough out to a rectangle that’s 1/4 an inch thick. Spread the room temperature butter over the surface leaving a little less than an inch at one of the narrow sides. If you choose the wider side for the unbuttered strip then you'll end up with more cinnamon rolls, but they will be smaller.
  7. Sprinkle generously with the cinnamon sugar then roll the side of the dough across from the to create a spiral starting from the opposite ens of the unbuttered strip.
  8. Cut the dough into even pieces about an inch and a half long. You can use a length or dental floss that you loop around the roll then pull or just use a sharp knife.
  9. Place the rolls cut side up in a baking dish and allow to rest in a warm place for about 40 minutes for a final rise. Make the glaze while the rolls are rising or during the bake.
  10. Heat oven to 350F and Bake for about 28-30 minutes or until lightly browned on top. If your rolls are getting a bit too brown at the 20 minute mark then cover loosely with foil and continue to bake.
  11. Place the cream cheese, butter, vanilla, salt, lemon juice and a tablespoon of milk in a bowl and beat until smooth. You can also make this VERY easily in a small food processor if you have one. Once smooth add the powdered sugar and beat once more until fully incorporated. You can mix in an additional tablespoon or two of milk if you prefer a thinner frosting. Drizzle about half of the glaze over the cinnamon rolls RIGHT after you pull them from the oven then add the remaining glaze once cooled or on individual pieces when serving.
Oatmeal Cookies
  • 230g unsalted butter, softened to room temperature
  • 200g brown sugar
  • 50g white sugar
  • 2 eggs
  • 1 tbsp vanilla
  • 1 tbsp molasses
  • 190g all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 1/2 teaspoon salt
  • 240g old-fashioned whole rolled oats
  • 140g raisins
  1. Cream the butter sugars until smooth, about 2 minutes.
  2. Add the eggs and mix on high until combined, about 1 minute, scraping sides as needed
  3. Add the vanilla and molasses and mix on high until combined. Set aside.
  4. In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together.
  5. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins
  6. Chill the dough for 30-60 minutes
  7. Preheat oven to 350
  8. Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets, use an ice cream scoup, as dough will be very sticky
  9. Bake 12-14 min
  10. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Baking Powder biscuits
  • 361g flour
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 6 tablespoons (85g) butter, at room temperature*
  • 1 to 1 1/8 cups (227g to 255g) cold milk or buttermilk (use whole milk for the most tender biscuits)*
  1. Preheat your oven to 425°F with a rack in the upper portion. Get out a baking sheet; there's no need to grease it. Line it with parchment if you like, for easiest cleanup.
  2. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
  3. Mix together the flour, salt, baking powder, and sugar.
  4. Work the butter into the flour mixture using your fingers, a fork or pastry blender, a stand mixer, or a food processor; your goal is an evenly crumbly mixture (think breadcrumbs).
  5. Drizzle the smaller amount of milk evenly over the flour mixture. Mix quickly and gently for about 15 seconds, until you've made a cohesive dough. If the mixture seems dry and won't come together, don't keep working it; drizzle in enough milk — up to an additional 2 tablespoons (28g) to make it cohesive.
  6. Place the dough on a lightly floured work surface. Pat it into a rough rectangle about 3/4" thick. Fold it into thirds like a letter and roll gently with a floured rolling pin until the dough is 3/4" thick again.
  7. Cut the dough into circles with a biscuit cutter for traditional round biscuits; a 2 3/8" cutter makes nice-sized biscuits. Or to avoid leftover dough scraps, cut the dough into squares or diamonds with a bench knife or sharp knife.
  8. Place the biscuits bottom side up on your prepared baking sheet; turning them over like this yields biscuits with nice, smooth tops. Brush the biscuits with milk, to enhance browning.
  9. Bake the biscuits for 15 to 20 minutes, until they're lightly browned. Remove them from the oven, and serve warm.
  10. Store any leftover biscuits, well wrapped, at room temperature for several days. Freeze for longer storage. Biscuits are always best when they're rewarmed before serving.