These directions are for mixing in a food processor, but if you don’t have one, follow the usual steps for mixing by hand.

2 1/2 cups all-purpose flour, plus extra for rolling out
2 Tbsp sugar
1 tsp salt
8 Tbsp butter-flavored Crisco, cut into 1/2″ pieces and chilled
12 Tbsp (1 1/2 sticks) unsalted butter, cut into 1/4″ pieces and chilled
6-8 Tbsp ice water

Process the flour, sugar and salt in a food processor until combined, only a few seconds. Scatter the shortening over the top and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the top and, using short pulses, process the mixture until it resembles coarse crumbs, about 10 pulses. Transfer to a bowl.

Sprinkle 6 Tbsp of the ice water over the mixture. Stir and press the dough together, using a stiff spatula (cooler than your hands), until the dough sticks together. If the dough does not come together, stir in the remaining water, 1 Tbsp at a time, until it does.

Divide the dough into two even pieces and flatten each into a 4″ disk. Wrap the disks tightly in plastic wrap and refrigerate for 1 hour. Let the chilled dough soften slightly at room temperature before rolling out and fitting into a pie plate.

To Make Ahead:

The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days or frozen up to 2 months. Let the frozen dough thaw on the countertop until malleable before rolling

1 fresh lemon, halved
1 fresh orange, halved
3 three inch cinnamon sticks
6 bay leaves
1/4-1/2 cup whole cloves
2 quarts water

Slice the lemon and orange halves. Place in saucepan (I suggest using one that you won’t be using for other things) along with cinnamon sticks, bay leaves and cloves. Pour in the 2 quarts of water, and bring to boil over medium heat. Reduce heat to low and simmer all day, adding water as needed. This mixture will last for days if you refrigerate it between uses. Just add more water and reheat.

This is also a wonderful, inexpensive hostess gift. Put the lemon, orange, cinnamon sticks, bay leaves, and cloves in the middle of a square sheet of clear or holiday-themed cellophane paper. Gather the paper into a pretty bunch, and tie with raffia or ribbon. Add a tag with instructions for use. You may as well include the recipe too, because they’ll want it!

Combine butter, preserves and salt, mixing thoroughly. Serve at room temperature with warm biscuits, bagels or muffins.

Combine butter, honey, cinnamon and salt until thoroughly mixed; an electric mixer works best. Serve at room temperature with warm biscuits, bagels or muffins.

Toast pecans in skillet over low heat for about 5 minutes, stirring constantly. Remove from heat; cool. Mix cream cheese and honey until smooth. Stir in nuts and cherries. Serve with bagels or nut breads. Variation: use dried cranberries instead of dried cherries.

1 6-8 oz. ramekin, generously sprayed with cooking oil
2 eggs
2 tsp. crumbled bacon
1 Tbsp. grated cheddar cheese
1 snack size flour tortilla
Cilantro or parsley
Sour Cream
Salsa

Spray with cooking oil as many ramekins as you need for your guests. Cut tortillas in half and place each half, cut side down, in each ramekin. The top will make an inverted U-shaped collar above the top of the ramekin. (It gets toasty and delicious!) Crack two eggs into each ramekin. Top with cheddar cheese and crumbled bacon. Place on baking sheet for easy handling. Bake @ 375 degrees for 20 minutes, or until white of egg is cooked, but yolk is still deliciously soft. To serve, top with dollop of sour cream and a spoonful of salsa. Garnish with sprig of fresh cilantro or Italian parsley. Accompaniments that complete the breakfast (or dinner!) are hash brown potato casserole, fresh fruit, and biscuits, scones or cornbread muffins. Mmmm!

In large bowl, pour hot water over the oatmeal, butter and bouillon granules. Let stand for 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, ½ cup at a time, mixing well after each addition. Knead 3-4 minutes, adding more flour as necessary to make a very thick dough. Roll the dough out to a ½ inch thickness. Cut into bone or cookie shape. Pre-heat oven to 325 degrees. Bake treats on a greased baking sheet for 50 minutes. Turn oven off and allow the biscuits to cool overnight, drying them out. Sequester dogs in area not adjacent to oven! Yields 1 3/4 lbs of doggie biscotti.

Puree berries in food processor. Press through strainer to remove seeds (raspberries) or skins (blueberries). Set aside. In small bowl, beat butter until light and fluffy. Add berry puree and syrup to butter. Beat at medium speed until fluffy. Cover; store in refrigerator. Bring to room temperature 30 minutes before serving. Great with warm breads, scones, or nut breads.

Toast almonds in non-stick pan over low heat for about 5 minutes, stirring frequently. Cool. Mix cream cheese and honey until smooth. Stir in nuts. Wonderful served with toasted bagels or nut breads.

If you don’t plan to use the spread right away, put the almonds aside and stir into creamed mixture just before serving so they keep their crunch!