Sourdough Cinnamon Cranberry Bread is a fun recipe to make, and it uses unfed sourdough discard. This bread is excellent when toasted with butter or maple crème for breakfast. I love having it as a snack with tea

Cinnamon Cocoa Palmiers is the world's easiest cookie. I must admit, I was intimidated by how complicated these cookies would be to make since they look so elegant in bakery windows. However, they are so simple and fun to make in my mess.

Rough Puff Pastry uses a complicated baking technique, but it is one of the best techniques you can have in your repertoire. This recipe is adapted from The Flavor Blender Blog. I have tried other recipes of rough puff pastry, and this one is the best. It produces a lot of puffed pastry (about 1½ pounds). So, break out your rolling pin and give it a spin in your mess.

Cracked Wheat Rolls is a recipe that has been our family’s Thanksgiving stable for years. It is an old recipe from my husband's family, but I have updated it. Every Thanksgiving, I make two batches, so we have extra rolls for hamburger buns and sandwiches.

Cocoa Gingerbread Cookie is a holiday favorite that I have been baking for over twenty years. It is one of the most requested cookies I make during the holiday season. This recipe is from one of my closest friends; she gave me this recipe to encourage me to bake gingerbread cookies. Cocoa Gingerbread Cookies have been a showstopper because of their taste and looks. I hope you give it a try in your mess.

Bagel bites, buns, or bombs are one of my favorite baked goods. I love this gimmicky pastry filled with a gooey, cheesy cream cheese filling. I was reluctant to make these because they sounded complicated. But, guess what, they are not, and they are a blast to bake. I love having them around the house. This recipe is adapted from King Arthur’s Baking Company’s Stuffed Bagel Buns which is a version of Milk Bar’s Bagel Bombs.

I make a lot of sourdough bread, and my favorite is my Three Day Sourdough Bread. Yet, I often do not have the time to make that bread. Whenever I want to make a loaf of sourdough bread in less time, I make this two-day sourdough recipe. It is a delicious bread and is quicker than many other sourdough recipes.

Milk Bread Dinner Rolls are a new bread dough that I recently started baking. I had heard about this Asian style of bread on social media, and it enticed me to start baking milk bread dinner rolls. Since then, these rolls have become a family favorite. It employs a technique that entails using a Tangzhong, which is a roux made of water, milk, and flour. The ratios of liquid to flour will differ depending on the recipe. This is a technique that is used throughout Asia to make soft and slightly sweet bread.

Flourless peanut butter cookie is a family favorite because they are a soft, salty, and peanut buttery cookie. It is a recipe found on Smitten Kitchen around Passover time a few years ago. It is not a Passover recipe per se, but it does not contain flour or a leavener. So it is my favorite cookie around Pesach or any other time of the year in my mess.

English Muffins are one of my favorite bread recipes since it is simple and foolproof. This recipe produces a very forgiving dough that you can use either bread flour or all-purpose flour, and you will get tasty muffins. I feel it is foolproof because it is hard to undercook these muffins. Since this recipe uses both cooking on a griddle and finishing the muffins in the oven, they turn out perfectly.

French Onion Soup is essential in my pantry because it is one of those comfort foods that I need when I feel a little under the weather. I like to can it, so it's around for lunch or a simple dinner. All you need is the bread and some cheese. If you have oven-safe soup crocks, it is fun to make it look like it comes from a fancy French restaurant by adding French bread and melting cheese on top of it.

Canning and freezing corn is relatively easy, which is why in the summer, when Lewis Orchard, a farm stand near my home, has second boxes of corn, I get one. They are inexpensive, and I can get several pints of corn canned and a few pounds of corn frozen.

Strawberry preserve is such a fun spread to make because it is so versatile and delicious on a scone or mixed with yogurt. It can make a delectable filling for a strawberry shortcake, a cake, or a cheesecake. It is quite simple to make and easy to can. This is a small batch recipe, but it is worth making.

Orange marmalade is one of those jellies that you either love it or hate it. It has a sweet and bitter flavor, which makes it so unique. It can be used as a glaze or in a marinade for chicken or pork. I love marmalade as a spread on hot buttered toast.

Chicken (Turkey) Stock is the whole reason I started to pressure can. It is great to have homemade stock ready anytime it is needed. Also, It saves on freezer space. So try canning stock in your mess.

Canning 101 is where to begin to learn about this method of home food preservation. This post is about the equipment used to can food.

I love Lillie Stern Serviansky's cheese latkes recipe from Joan Nathan's Book Jewish Cooking in America. We make this recipe almost every year for Chanukah. It has become a family favorite. My mom gets excited when she has cheese latkes because her mother used to make a similar latke. Although the potato latke is king, this is the queen of latkes for our family.

French -Style Carrot Salad is such a simple dish, but it packs a punch of flavor. I got this recipe many years ago in a newsletter from the Washington Green Grocer. It looks pretty and bright; it is one of those salads that are so inexpensive to make but is an excellent addition to luncheon, picnic, or potluck.

Frittata is one of my go-to dishes if the week is going to be crazy busy. It is a quick meal, and if you put in enough vegetables, it is a one-pot meal. Just add a salad and/or piece of bread, and you have dinner. I make a large one because it makes excellent breakfast and lunches for several days.

Black bean flautas is one of those recipes that I have been making for about twenty years. When my husband and I were first dating, his family gave me a Vegetarian Times Cookbook. In that book, there was a recipe for black bean flautas, and I have been making them ever since. But like with any recipe, my family has changed the recipe to make it our own.

Southwestern Pasta is one of my oldest recipes. I first made this recipe when I lived in a small apartment with the original 1940’s kitchen. This recipe was originally from Vegetarian Times, but I have made it so long it has become my creation. This is a budget-friendly and quick meal.

The holiday of Pesach (Passover) is a fun holiday but a long one. We are not allowed to eat leavened foods for eight days. The dietary restrictions associated with this holiday can be challenging to find food my family enjoys. So, I was delighted to find this recipe in my synagogue's newsletter many years ago. It has become a family tradition that I make many batches of it every year. It is excellent as cereal with milk in the morning or on top of yogurt. It is a much-loved mid-day snack.

Mushroom couscous is by far one of my family’s favorite side dishes. In some ways, it outshines the main dish that I make alongside it for dinners. I came up with the recipe because my family loves mushrooms, and we add them to almost every entrée. So one day, I was making couscous, and on a whim, I added sautéed mushrooms, and this recipe was born.

These egg cups are a lifesaver on hectic weeks. They are taste and are easy to make