• Get your bread machine ready
• Pour buttermilk into the bottom of the machine
• Add in flour and cover the buttermilk
• In one corner add in sugar
• In another corner add in salt
• In third corner, put in softened butter
• Make a small crater in top of flour and add yeast
• Set machine to "Dough" setting and start. It should run 1½ hours
• Once done with cycle, remove dough from machine and place on lightly floured work surface
• Flatten the dough out to about 1½ in thick and 9 inches wide
• Roll up the dough and place into buttered bread pan
• Cover bread and let rise again for one hour
• Heat oven to 350℉
• Let the dough continue to rise while the oven heats for another 20 minutes or so
• After it has done its second rise, place in oven and bake for ~35 minutes

• In large mixing bowl add flour, salt, & sugar
• Whisk together dry ingredients
• Make a small hole in center and add yeast to it
• Put softened butter in a lump along one side
• Pour warm water in opposite side
• Using wooden spoon handle, start to stir together until it starts to combine
• Flour your hands and start to work the dough until it forms into a ball
• Let it sit about 15 minutes and then pull and fold over the dough
• Repeat the rest and pull 3 times
• Let the dough rise for ~45 minutes or until it has about doubled
• Cut into 2 equal parts and put in buttered loaf pans
• Heat oven to 415℉
• Let the dough rise again in the pans until oven is heated
• Bake bread for ~20 minutes or until browned on top

Cookies

• Preheat oven to 350℉
• Cream butter and sugar until fluffy
• Add ricotta, vanilla, and eggs. Mix until well combined
• Mix in salt & baking powder
• Add flour one cup at a time and mix thoroughly. Dough will be very thick
• Drop by spoonfuls on to a cookie sheet lined with baking parchment
• Bake for 15 min
• Allow to cool thoroughly

Icing

• Stir together milk and powdered sugar until smooth
• Drizzle onto cookies
• Add sprinkles if desired

• Preheat oven to 400℉.
• Use the butter to grease up the sides of the 2 Qt baking dish.
• Use your slicer or a sharp knife to cut the potatoes into 1/8 inch thick rounds.
• In mixing bowl, add cream, milk, flour, garlic, salt, and pepper. Whisk it all together.
• Put down a layer of potatoes in the baking dish and pour on some of the cream mixture.

  Repeat until you have used all the potatoes and mixture (like building a cake).
• Cover with foil and bake for 35 minutes.

  Remove the foil and bake for an additional 10 minutes.

  Cover the top with cheese and bake an additional 15 minutes

• Preheat oven to 375℉
• Use the extra butter to grease the bread pan
• In the large mixing bowl, combine the dry ingredients (flour, baking soda, salt, sugar, & lemon zest)
• Mix together the milk & yogurt until it is all liquid
• Add the the lemon juice & melted butter to the milk mixture and stir it together
• Add the wet ingredients into the dry ingredients and stir until combined
• Pour into the bread pan and bake for ~40 minutes
• Cool for about 15 minute and then turn out on to a cooling rack

Bake the crust

• Preheat oven to 350℉
• Whisk together flour, sugar, and salt
• Melt butter and then add to dry ingredients and stir until a dough forms
• Press mixture into a tart pan and smooth
• Poke with a fork around bottom
• Bake until golden brown ~35-30 minutes
• Allow crust to cool completely

Filling

• Use hand mixer and beat heavy cream in mixing bowl until it stiffens (8-10 minutes)
• In another mixing bowl, beat together cream cheese & sugar until well blended
• Add in lemon juice, zest, and vanilla, and beat until well combined
• Fold in whipped cream from other bowl
• Spread into cooled crust and smooth over

Topping

• Cut up the fruit of your choice and arrange on top of the tart

  Note: I pressed the fruit in paper towels to remove excess moisture so it doesn't make the top 'gooey'
• Chill for at least an hour so it all firms up

Cake

• Preheat oven to 325℉
• Cream together sugar & eggs
• Add oil and vanilla and continue mixing
• Add in flour, salt, baking soda, and cinnamon and mix until stiff
• Cut in apples
• Put in baking dish

Topping

• Melt down butter in microwave safe bowl
• Combine brown sugar, flour, cinnamon, and melted butter in to clumps and drop on top of cake

Bake

• Bake in oven for 1 hour or toothpick comes out clean

Get it started

• Feed your sourdough starter ~6 hours before starting to make the bread dough. Make sure it is active.
• Once it has been fed and rested, combine active starter, warm water, flour, and salt in large mixing bowl.
• Cover with plastic wrap and allow to rest for 30 minutes

Fold the dough

• Grab the edge of the dough and pull it up stretching it out. Put the dough back into the center of the bowl and rotate 90°. Pull the dough again, and rotate a total of 4 times.
• Cover with a towel and let it rest.
• Repeat the stretching and resting 2 more times (total of 3 times).
• Cover with a lid, towel, or plastic wrap and allow it to ferment and double in size. This should take 6-12 hours.

Make a loaf

• Lightly flour your work space and place the dough on it. Fold the dough onto itself. You can make it into a ball by gently spinning.
• Turn over the dough ball and shape. Fold the two sides over to meet at the middle then repeat.
• Lightly flour a tea towel and place it in a bowl. Transfer the dough on to the tea towel.
• Cover with plastic wrap and place in the refrigerator for 12-14 hours. If you want to have it done quicker, you can set aside at room temperature for 4 hours.

Baking the bread

• Preheat oven to 500℉ and place Dutch oven with lid in to heat it up. Let it heat for ~1 hour.
• After Dutch oven has heated for 1 hour, remove dough from refrigerator and place it on some parchment/baking paper.
• Lightly dust dough with flour and score in a design or a simple slice along the top for expansion.
• Transfer baking parchment and dough to the dutch oven. Be careful! It will be hot! Place the lid back on and put in the oven.
• Bake for 20 minutes.
• Remove the lid and turn down temperature to 475℉ and back an additional 15-30 minutes or until it is brown.
• Carefully remove bread from dutch oven allow it to cool.

The night before

• In stand mixer, cream butter and sugar
• Add eggs, milk, almond extract, and lemon zest and mix.
• Blend in flour and baking powder gradually.
• Chill over night

The next day

• Preheat oven to 350°
• Roll out dough to ⅛" on floured surface
• Use cookie cutters to make shapes, etc.
• Bake each batch of cookies for 8-10 minutes.