You could be eating these in under 30 minutes.  Thanks to Add a Pinch for the recipe.

2 cups self-rising flour
¼ teaspoon salt
½ teaspoon granulated sugar
3 tablespoons shortening
1 tablespoon butter
1 cup buttermilk
1 tablespoon ice water

3 tablespoons butter, melted
1 tablespoon cinnamon
3 tablespoons brown sugar

1 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla extract

DIRECTIONS

Preheat oven to 475ºF. Butter a round cake pan or skillet and set aside.

Add the flour, salt and sugar to a large mixing bowl. Cut shortening and butter into flour mixture with a pastry blender. Slowly pour milk and water into your dry ingredients and stir together until just combined. Pour the dough onto a lightly floured surface and gently pat into a rectangle about ½ inch thick.

Mix together cinnamon and sugar and sprinkle on top of melted butter. Roll the dough, beginning at the long edge, until a log of dough has been formed. Cut dough into rolls about 1½ – 2 inches thick. Place slices into the buttered cake pan or skillet. Place the pan into the oven and bake for 10-12 minutes, or until lightly browned and cooked through. Do not overbake.

As the cinnamon roll biscuits are baking, mix together the confectioner’s sugar, milk and vanilla until well combined and smooth. Remove the biscuits from the oven and allow them to cool for a few minutes and then spread the glaze over the top and serve.

My neighbors, Mike and Mel are always good for something fun to bake with. This time it was zucchini. 

INGREDIENTS

1 ½ cups grated zucchini
⅔ cup light brown sugar
⅓ cup olive oi
⅓ cup plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract
1 ½ cups flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon finely grated lemon zest
½ cup chopped walnuts

DIRECTIONS

Heat oven to 350 degrees. Butter an 8-inch loaf pan.

In a large bowl, use a rubber spatula to mix together the grated zucchini, sugar, olive oil, yogurt, eggs and vanilla extract.

Whisk together the flour, salt, baking soda, baking powder, lemon zest and spices in a separate bowl. Fold the dry ingredients into the wet ingredients. Fold in the walnuts if using.

Pour the batter into the prepared loaf pan and bake for 40 to 55 minutes, rotating the pan halfway through baking. The bread will be done when a toothpick inserted into the middle comes out clean.

Cool on a wire rack for 10 minutes. Remove the bread from the pan and cool on a rack completely before cutting and serving.

I got the recipe here.

The Susman’s went to Europe and I got an amazing book about Lindt Chocolate. Here is there classic brownie recipe.

INGREDIENTS
100 grams of bittersweet chocolate, chopped
75 grams butter
3 eggs
150 grams sugar
1 teaspoon vanilla
1/2 teaspoon salt
120 grams flour

DIRECTIONS
Preheat oven to 350 degrees.  Grease an 8 x 8 square baking pan and line with parchment paper.

Melt the chopped chocolate and butter stirring constantly. Remove from heat and let cool.

Beat together eggs, sugar, vanilla, and salt until well combined.

Add the melted chocolate and eat gently by hand until evenly incorporated.

Add the flour and mix until just combined.

Pour the mixture into prepared pan and bake about 20-25 minutes.

Great combination of flavors and textures. I adapted this recipe.

INGREDIENTS

Crust

1 stick unsalted butter
1/4 cup sugar
1 teaspoon vanilla extract
1 egg yolk
1 1/4 cups cake flour

Strawberry Filling

1 pint strawberries, rinsed, hulled and sliced

Almond Filling

1/4 pound almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
1/2 stick soft butter
1 egg
3 tablespoons flour

Whole berries and confectioners’ sugar for finishing

One 9- or 10-inch tart pan

DIRECTIONS

For the dough, beat the butter and sugar with the paddle on medium speed until very soft and light. Beat in the vanilla and the yolk and continue beating until smooth and shiny, about 3 more minutes. Stop the mixer, sift the cake flour and add to the butter mixture. Mix until just incorporated. Press into tart pan and let chill in refrigerator.

For the almond filling, combine almond paste, sugar, yolk and zest and beat by machine until smooth. Beat in butter, scrape bowl and beaters and beat in egg. Continue beating until light. Stir in flour.

Set rack in the middle level of the oven and preheat to 350 degrees.

Spread almond mixture on top of chilled crust. Arrange the sliced berries evenly on top.

Bake the tart about 25 minutes, until dough is baked through and filling is set. Cool in pan, unmold and dust with confectioners’ sugar.

It has the consistency and flavor of focaccia.  What’s not to like?

INGREDIENTS

2 1/4 tsp active dry yeast
2 cups warm water
1 tbsp salt + additional for sprinkling
4 1/3 cups flour
Olive oil
Sesame seeds and poppy seeds for sprinkling

DIRECTIONS

Combine years and water in a large mixing bowl. Mix in 1 cup of flour and then add salt. Continue to mix in one cup at a time until well mixed.  Dough will be wet. Cover loosely and let rise for 1 hour.

Lightly oil skillet.  Sift some flour not he top of the dough and then your hands. Take the dough and shape into a disk without punching it down. Place in skillet and cover loosely with a towel again and allow to sit for another 1/2 hour.

Sprinkle with any toppings you like. I used a little salt, poppy and sesame seeds.

Preheat oven to 400 degrees and bake for 35-40 minutes until top is browned.

I have made this so many times and it never fails. 

INGREDIENTS

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
1 cup + 2 tablespoons sugar (divided)
Zest of one lemon
1 egg
1 teaspoon vanilla
1/2 cup milk
1 pound of strawberries

DIRECTIONS

Preheat oven to 350 degrees F. Butter a deep pie pan.

In medium blow mix together flour, baking powder and salt, and set aside.

Using electric mixer, cream butter, sugar, until fluffy. Add egg, vanilla, and zest until well combined. Slowly add dry ingredients alternating with milk and beat on low until smooth.

Scoop batter (it will be thick) into pan and smooth. Arrange strawberries (hulled and halved) on top with the cut side down.

Reduce oven to 325 degrees and cook for about an hour.  Let cool.

My son doesn’t eat a lot of the stuff I make but he does eat these. Good for kids of all ages.

INGREDIENTS

2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract
Sprinkles

DIRECTIONS

Preheat oven to 350 degrees F. Line cookie sheet.

Mix dry ingredients in a small bowl and set aside

Cream butter and sugar until fluffy in stand mixer on med/high speed. Add egg, then vanilla and almond extracts.

Lower speed and add dry ingredients until just mixed.

Use about a tablespoon size amount and roll into a ball.  Roll the ball into a plate of sprinkles until well coated.  Place on cookie sheet and use the bottom of a glass to flatten slightly but keeping them thick.  They should be about 2″ apart on cookie sheet.

Bake for bout 12 minutes. No need to let cool too much.  Just start eating them.

Heaven. Pillowy-soft and sweet.  Thank you Food 52 for the inspiration.

INGREDIENTS 

Starter
6 tablespoons water
2 tablespoons bread flour 

Bread
1/4 cup milk
1 1/2 teaspoons active dry yeast
320 grams bread flour, plus 30 grams more
Scant 1teaspoons salt
1/4 cup sugar
1/4 cup heavy whipping cream
1 tablespoon sweetened condensed milk or milk powder
2 eggs, 1 for the dough and 1 for the egg wash
2 tablespoons butter, softened
milk or water, for the egg washDIRECTIONS

In a small saucepan, whisk together 6 tablespoons of water and 2 tablespoons of bread flour until no lumps remain. Heat the mixture over medium-low heat, whisking constantly. It should thicken to a gel-like consistency after just a few minutes. As soon as lines appear in the mixture when stirred, remove it from the heat and transfer it to a small, clean bowl. Let cool to room temperature.

Next, heat the milk briefly to just above room temperature, about 110° F or lukewarm to the touch. Sprinkle the yeast over the milk and set it aside for 5 to 10 minutes for the yeast to activate.

In the meantime, whisk together 2 1/2 cups of the bread flour, salt, and sugar in a large bowl. In a smaller bowl or a measuring cup, whisk together the starter, cream, condensed milk (or milk powder), and one egg.

When it’s ready, add the yeast mixture to the wet ingredients, and whisk gently, just to incorporate. Make a well in the dry ingredients and pour in all of the wet ingredients. Stir with a wooden spoon until the mixture forms a loose, shaggy dough, then switch to using your hands. Knead for 4 to 5 minutes, or until the dough forms a semi-smooth ball. The dough will be quite sticky — sprinkle the extra 1/4 cup flour, a tablespoon or so at a time, over the dough and your hands as you knead to keep it from sticking too much. I usually use at least 2 tablespoons and often up to the full amount, but you may not need it all.

Add the butter to the dough, one tablespoon at a time, kneading after each addition. Add the second tablespoon of butter only after the first has been evenly incorporated. The dough will be slippery and messy at this point, but just keep kneading and it should eventually form a soft and pliable dough that’s easy to work with. Knead for an additional 4 to 5 minutes, or until the dough becomes smooth and elastic.

Place the dough in a large bowl with plenty of room and cover the bowl with plastic wrap or a damp towel. Let rise for 1 to 2 hours, or until well doubled. Alternatively, you can let the dough proof overnight in the refrigerator, which I prefer. It gives extra time for the gluten to develop, and yields a better flavor, in my opinion. Plus, dividing the labor over two days makes the process much more manageable. The dough should be fine for up to 24 hours. If storing in the refrigerator, cover more tightly with plastic wrap to avoid drying out, but do not seal completely (an airtight seal can sometimes cause an alcohol-like smell to build up in the dough).

Once the dough is doubled, turn it out and punch it down. Divide it into three or four equal pieces. For each piece, roll the dough out to a long oval. Fold the oval into thirds widthwise, then flatten again. Roll the dough up lengthwise, then place into the loaf pan. Repeat with remaining pieces.

Let the dough rise again until it’s nearly doubled, another hour or so. After about 40 minutes, preheat the oven to 350° F. When the dough seems ready, test it by pressing it gently with one finger; when the indentation bounces back slowly but remains visible, the dough is ready to bake.

Whisk your second egg with a splash of milk or water, and brush the egg wash over the dough. Bake for about 30 minutes, or until golden-brown on top. (If your heating element is at the top of your oven and the bread begins to brown too quickly, cover with foil to prevent burning.) When it’s done, the bread will sound hollow when tapped. Let it cool briefly, then slice and enjoy!

Mornings were made for lime and coconut. 

INGREDIENTS

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 teaspoon vanilla
Zest and juice of one lime
1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup yogurt
1/2 cup flawed coconut

Drizzle

3/4 cup powdered sugar
2 teaspoons lime juice

DIRECTIONS

Preheat oven to 350 degrees F. Grease 4″x 8″ loaf pan.

Cream butter and sugar until fluffy.  Add eggs one at a time. Add vanilla, zest and lime juice.

Combine flour, baking powder, and salt into one bowl.  Combine milk and yogurt into measuring cup.

Alternate flour and milk mixtures (finishing with flour) until combined.  Stir in coconut.

Pour into loaf pan and bake for approx. an hour.  Check with toothpick to see if done.

Let cool and then combine powdered sugar and lime juice (use a little at a time to get desired consistency).  Drizzle over loaf.

Another one of Grandpa’s favorites.  Thanks Smitten Kitchen.

INGREDIENTS

7 oz almond paste
1/4 cup sugar
1 egg white
1/4 teaspoon salt
1 1/4 cup sliced almonds
6 oz. semisweet chocolate

DIRECTIONS

Heat oven to 350 degrees F. Line a large baking sheet.

Grate paste and place in bowl with the paddle attachment of a stand mixer.  Add sugar and beat until almond paste cannot be broken up any further, approximately 3 to 5 minutes at a medium-high speed. Add egg white and salt and beat until uniform and creamy.

Place sliced almonds in a wide-shallow bowl or plate. Have another bowl with water to get your hands wet.

Wet hands and scoop 1 tablespoon of dough into your palms. Dough will be soft.  Roll it into a 4-ish inch log and drop it into the bowl of almonds. Wipe your hands dry so nothing sticks.  Transfer the soft almond-covered log to the prepared tray and arc it into a horn shape. Press any loose almonds back on. Repeat with remaining dough.

Bake for 15 minutes, or until almonds on cookies are gently toasted and horns are puffed. Let cool completely.

Melt chocolate in a small bowl and dip ends of cookies into it, then return to parchment-lined tray to set.