Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)

Grease an 8- or 9-inch square baking pan (or something similar—I prefer this 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch. It’s not unusual for this cake to take 50 minutes, so just be patient.) Let cool at least 15 minutes before serving.

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Cream sugar and butter.

Add eggs, one at a time, mixing well after each addition - use a mixer.

Stir baking soda into buttermilk and add to mixture.

Sift baking powder with flour and blend into creamed mixture.

Add vanilla and banana and mix.

Stir in pecans.

Pour into greased and floured 9"x5" loaf pan. (May also use 4 mini loaf pans.).

Bake at 300 degrees F for about 1 1/2 hours or until loaf tests done with a toothpick. (Bake for 50-60 minutes for mini loaves.).

Cool for 20-30 minutes before removing from pan.

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.

Bring to a boil and simmer for 10 minutes.

Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix flour, baking power, and salt thoroughly in bowl.

Add remaining 1 cup sugar and milk slowly to prevent clumping.

Pour mixture over melted butter. Do not stir.

Spoon fruit on top, gently pouring in syrup.

Sprinkle top with ground cinnamon, if using.

Batter will rise to top during baking.

Bake for 30 to 45 minutes.

Lay four 12x12 inch squares of foil out on a flat surface. Place one chicken breasts (or 1-2 thighs) in the middle of each piece of foil.

Trim the flat end of the asparagus at 1-2 inches from the end and discard. Cut the remaining spears in half and divided them between the foil packs.

Thinly slice one of the lemons and divide the slices between the foil packs, tucking the slices in, around, and between the chicken and asparagus.

Stir together butter, garlic, juice of the remaining lemon, and Italian seasoning. Brush over chicken and asparagus. Sprinkle with salt and pepper to taste.

Fold the foil over the chicken and asparagus to close off the pack, pinch the ends together so the pack stays closed.

Grill over medium-high heat for 7-9 minutes on each side OR bake at 400 for 15-20 minutes or until chicken is cooked through and asparagus is tender. Serve immediately.

Preheat oven to 350 degrees F (175 degrees C).

Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.

In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.

Pour the filling into the pie shell and chill until firm, about 4 hours.

Top with whipped topping and with the reserved coconut.

Measure out 2 cups pumpkin for pie, put into bowl.

Add in bowl sugar, salt, spices, eggs. Mix then carefully add milk and stir.

Pour into pie shell, foil edges, and place on foiled, cookie sheet and bake 350°F for 50-60 minutes. Give knife clean test. If not clean, bake longer.

Leftover pumpkin pie mix I place into a greased 1 qt. ovenproof dish and bake in a water bath like, custard.

Position rack in lower third of oven. Preheat oven to 425 degrees and set cookie sheet on rack to get hot.

Line 9-inch pie plate with crust. Line crust with foil and fill with pie weights. Place on cookie sheet in oven. Prebake crust 15-20 minutes.

Remove cookie sheet with pie plate on it, gather up edges of foil with pie weights inside and lift out. Set aside pie shell.

Reduce oven temperature to 375 degrees at 5,000 feet, 325 degrees at 10,000 feet. Move oven rack to center of oven.

Melt butter in medium saucepan, then stir in brown sugar, corn syrup, molasses and salt. In cup, combine lemon juice and 1 teaspoon vanilla; stir in cornstarch until dissolved, then stir mixture into pan.

Bring to full, bubbling boil over medium-high heat, stirring constantly with wooden spoon, about 3 minutes. Stir down bubbles, then remove from heat. Stir in remaining vanilla. Whisk eggs in mixing bowl. While continuing to whisk, add a few tablespoons hot syrup to eggs, then whisk eggs into hot syrup, beating well as you do so (strain mixture if lumpy).

Pour hot filling into partially baked pastry shell and arrange nuts on top. Bake about 30 minutes, or until knife inserted in center comes out clean or coated with clear syrup.

Cool pie on wire rack and serve at room temperature.