Make the crust:

• Melt the butter, either in a microwave-safe bowl in the microwave or in a pot on the stove. Set aside to cool.
• Preheat oven at 350. Line an 8×8 or 9×9 baking pan foil to extends up all four sides. Apply nonstick spray to base and sides.
• Mix together the unsalted butter, brown sugar, egg, both extracts, and kosher salt. It will become smooth and glossy.
• Beat in the flour and baking powder to form a thick batter. Spread into an even layer.

Make the frangipane:

• Beat together the butter, white sugar, and kosher salt the mixture is pale and fluffy. Scrape the bottom of the bowl.
• Add the two extracts followed by the eggs one at a time. The mixture may look curdled. Scrape down the bottom of the bowl again. Fold in the almond flour, mixing until everything is smooth.
• Dollop the frangipane over the base layer and smooth out using an uneven spatula. Evenly sprinkle the sliced almonds over the top and gently press in.

Bake and finish:

• Bake until golden brown and passes the toothpick test in the middle, 38 to 42 minutes. Let cool completely. Speed process in the fridge.
• Use foil to lift the contents onto cutting board. Sprinkle on confectioners’ sugar, if desired. Cut into pieces. Store in a sealed container in the fridge.

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• Preheat oven at 350 degrees. Cut parchment paper to fit like a sling into an 8.5 by 4.5-inch loaf pan. Apply nonstick spray inside pan then on the paper positioned within the pan.
• In a large bowl, combine both flours, herbs, baking soda, and salt. Add figs and hazelnuts. Gradually stir in the half & half and honey, scraping the bottom of the bowl. Pour into the prepared pan.
• Bake for 20 minutes. Go ahead and turn off the oven, as it’s not going to be used for this recipe again for a couple hours, minimum. Let the little loaf cool in the pan for 10 minutes, then lift it out to completely cool on a rack.
• Wrap it in plastic wrap and stash in the freezer for 2 hours, or until whenever you plan to finish the recipe.
• Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
• Use a large serrated knife, such as a bread knife, to slice loaf into 1/8-inch thick pieces. Lay pieces on pan.
• Bake 10 minutes. Gently flip to other side. Bake for an additional 20 to 35 minutes, until pieces are crispy and dried, not squishy at all. Keep in mind, bake time will be impacted by cracker thickness; a thin cut will cook quickly, a thick cut, at the higher end of the spectrum.
• Let them cool on pan for 10 minutes, then transfer to a rack to fully cool. They will keep well in a sealed container at room temperature for up to a week, but are also great to freeze (and will thaw quickly, too).

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• Preheat oven at 325 degrees. Coat the inside of a 10-cup Bundt pan with baking spray with flour.
• In a big bowl, beat butter, white sugar, and vanilla until creamy. Add eggs, one at a time.
• In another bowl, mix together flour, cinnamon, salt, baking powder, and baking soda.
• In another small bowl, stir together cider, milk, and apple cider vinegar.
• Gradually add flour mixture to butter mixture, alternately with cider blend, beginning and ending with flour mixture. Beat until just combined after each addition. Fold in apple pieces. Pour batter into prepared pan and even out.
• Bake for 1 hour to 1 hour 12 minutes, until the middle passes the toothpick test. Let cool in pan for 10 minutes then invert onto a wire rack. Let cool for about 30 minutes more.
• In a small bowl, whisk together confectioners’ sugar and water until smooth. Brush mixture all over surface of cake, working quickly to keep moist.
• Combine the remaining sugar and cinnamon; sprinkle over cake to coat. Serve cake warm or at room temperature.

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• Cream together the butter, cream cheese, and both sugars. Add the egg, vanilla, and maple flavor. In another bowl, sift together flour, baking powder, and salt. Gradually incorporate the dry ingredients with the wet. Fold in white chocolate chips and pecan pieces.
• Cover dough and chill for at least two hours or overnight.
• Preheat oven to 350 degrees. Line baking sheet with parchment paper.
• Use a large cookie scoop or tablespoon to shape dough into rounds. Place spaced out on cookie sheet.
• Bake for 13 to 16 minutes, until the top is just starting to gain a golden tint. Let set for a few minutes before moving to a rack to cool. Once the cookies are completely cool, make the glaze.
• Combine glaze ingredients in a bowl. Transfer to a piping bag with small tip or a freezer bag with a corner snipped. Pipe lines over the cookies. Let set at least an hour before packing cookies into a sealed container. If stacking cookies, use strips of waxed paper between layers.

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• Cream together the butter and date sugar. Add the egg and vanilla. Scrape the bottom of the bowl to incorporate everything.
• In another bowl, combine flour, baking soda, baking powder and salt.
• Slowly add the dry ingredients to the wet, mixing until no white streaks remain. Fold in chocolate chips and date pieces.
• Wrap the dough in plastic wrap and place in fridge to chill for at least 8 hours, overnight, or a few days. Alternatively, it can also be frozen and then thawed in the fridge.
• When it’s baking time, line an 8×8 or 9×9 pan with foil. Apply nonstick spray or coat with soft butter. Preheat oven at 325 degrees.
• The cold dough will be quite stiff. Leave at room temperature for 20-30 minutes, then break into pieces to press into prepared pan, forming a thick, even layer.
• Bake for 20-25 minutes, until the middle passes the toothpick test.
• Let cool completely. Use foil to lift contents onto a cutting board. Slice into bars. Store in a sealed container at room temperature.

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