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• Preheat oven at 350 degrees. Line baking sheet with parchment paper.
• In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy. Add eggs one at a time followed by the vanilla and sourdough discard.
• In another bowl, stir together rolled oats, flour, baking soda, baking powder, cinnamon, and salt. Gradually mix the dry ingredients into the wet, scraping the bottom of the bowl a few times to make sure everything is incorporated. Fold in the cranberries and walnuts to distribute.
• Use a cookie scoop or spoon to dole out the dough, spaced out, on the parchment paper. Bake for 10 to 12 minutes; the cookies should be golden at the edges and no longer glossy on top.
• Transfer cookies to a rack to fully cool. Store in a sealed container at room temperature. Cookies keep for at least 3 days.

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• Preheat oven at 325. Break apart the frozen raspberries into pieces of various size using a tool such as kitchen shears. Place the berries back inside the freezer for now.
• In a large microwave-safe bowl or in a pot on the stovetop, melt together the butter and dark chocolate until smooth. Set aside to cool slightly.
• Line a 9×13 pan with foil and apply nonstick spray or butter. In a small bowl, combine the flour, cocoa powder, and salt.
• Return to the large container with the melted butter and chocolate. Stir in the white sugar until no pale streaks remain. Beat in the eggs one at a time. Gradually fold in the dry ingredients until no white is visible. Fold in 1 cup of chocolate chips and most of frozen raspberries.
• Pour batter into the prepared dish. Use an uneven spatula to spread it into an even layer. Sprinkle the remaining 1/2 cup chocolate and remaining raspberries over the top.
• Bake for 70 to 80 minutes, until the middle passes the toothpick test; the raspberries release a lot of moisture, hence a long baking time. Set on a rack to cool for at least an hour, speeding process in fridge if desired. Use foil to lift contents onto a cutting board to slice up. Store in a sealed container at room temperature. Keeps for at least 3 days.

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• Preheat oven at 350 degrees. Line an 8×8 with foil and apply butter or nonstick spray.
• In a medium bowl, stir together flour, baking powder, cinnamon, and salt. Add 1 1/2 cups of the diced apples. Toss to coat.
• In a big mixing bowl, beat the brown sugar, egg, and egg white until light and fluffy. Mix in the melted butter, yogurt, apple butter, lemon juice, and vanilla. Fold in the dry ingredients, making sure to scrape the bottom, until everything is just combined.
• Pour batter into the prepared pan. Smooth out top. Sprinkle on the remaining 1/2 cup of apple pieces.
• Bake until browned, with the middle passing the toothpick test, about 45 to 55 minutes.
• Cool completely before mixing the glaze. Drizzle it all over the top. Serve warmed or at room temperature. Individual slices can also be frozen for later enjoyment.

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• Preheat oven at 325-degrees. Coat a 10-cup bundt pan with nonstick spray or butter.
• In a large bowl, beat butter and cream cheese together until smooth. Add sugar and mix until light and fluffy.
• Add eggs one at a time, followed by the vanilla extract, salt, and baking powder. Gradually mix in the flour until just combined, then fold in the coconut.
• Pour batter into pan and distribute evenly. Bake for 75 to 80 minutes, until it passes the toothpick test.
• Cool pan for 20 minutes, then invert the cake onto a wire rack to completely cool. Move to a plate or cake platter.
• To make the glaze, stir together the confectioners’ sugar and milk to form a smooth yet thick consistency. Pour or spoon glaze over the top, then sprinkle with additional coconut.

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• If you plan to bake this right away, preheat oven to 375-degrees. Butter or spray a 9×9 baking dish.
• Bring a large pot of water to a boil and add salt and macaroni. Cook until al dente. Drain the water and return the macaroni to the pot. Add butter and stir until it has melted.
• In a medium bowl, whisk together evaporated milk and egg. Add seasoned salt, garlic powder, salt, and pepper.
• Place about 1/3 of the macaroni in an even layer in the bottom of prepared baking dish. This should be just enough to cover the bottom. Cover with 1/3 of the cheese. Repeat twice more with remaining macaroni and cheese.
• Pour the milk and seasonings mixture evenly over the contents of the baking dish. At this point, you can stash the dish in the fridge overnight or during the day until it’s meal time.
• When you’re ready to bake, make sure the oven is preheated. Sprinkle the top of the macaroni with paprika and bread crumbs.
• Bake until top layer is lightly browned, 25 to 30 minutes; note that if the dish is cold, bake time will likely need to be extended to closer to 40 minutes. Let stand 10 minutes before serving.
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• Preheat oven at 425-degrees.
• In the container of a blender, place milk, eggs, 1 tablespoon melted butter, flour, and salt; process just until smooth. Let rest for 10 minutes.
• In a small bowl, toss together grated cheese and chives.
• Place a 12-cup muffin pan in oven for 5 minutes to preheat.
• Remove muffin pan from oven, and quickly spoon the remaining 2 tablespoons melted butter into the 6 muffin cups that are being used. Return pan to oven for 2 minutes.
• Remove pan from oven. Working fast, spoon or pour batter into buttered muffin cups, dividing as evenly as possible. Top each with a spoonful of cheese mixture.
• Bake until puffed and golden brown, 15 to 18 minutes. Garnish with more chives, if desired. Serve immediately. Yorkshires are best fresh as they deflate after baking.

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