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Easy cream biscuits with butter, heavy cream, and a cream-of-tartar leavening. Tender, flaky biscuits ready in 45 minutes; serve with butter, whipped cream, or jam.

Double apple muffins use both apple juice and chopped fresh apple in a brown-sugar batter, then finish with cinnamon sugar tops. Tender, fruit-loaded breakfast muffins ready in 35 minutes.

Easy four-ingredient pancakes with milk, butter, flour, and salt. Pantry-bare breakfast batter that cooks in a dry non-stick pan with no eggs and no leavening required.

Curry-spiked chili with ground beef, kidney beans, and a generous shower of sharp cheddar. A 30-minute weeknight pot that crosses Tex-Mex with Indian warmth.

Orange banana quickbread sweetened entirely with bananas and orange juice concentrate, no added sugar. Spiced with pumpkin pie spice for a fragrant, naturally sweet snack loaf.

Quick and easy way of using up leftover turkey. Turkey, topped with sauerkraut and melted swiss cheese.

Hamantaschen are triangular Purim cookies with a tender butter dough wrapped around a prune, raisin, walnut, and lemon filling. Traditional Jewish holiday treat, makes 5 dozen.

Individual blueberry tarts with a flaky vinegar-butter crust and cinnamon-spiced fresh berry filling. Dusted with powdered sugar and topped with whipped cream for a rustic summer dessert.

Alice's oatmeal chocolate chip cookies with brown sugar, cinnamon, nutmeg, oats, chocolate chips, and chopped pecans. Soft, spice-warmed cookies with crisp edges and chewy centers.

President Taft pumpkin pie with a souffle-light filling lifted by separated and folded egg whites. A heritage Thanksgiving recipe with brown sugar, allspice, and cinnamon warmth.

Another quick and easy way to spice up sauté of green beans. Sesame oil, ginger and a chili garlic sauce, topped with sesame seeds give haricot vert (green beans) more zing.

Buttery shortbread dough studded with finely ground almonds bakes into tender, melt-in-your-mouth cookies where almond extract amplifies the nutty richness in every crumbly bite.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

Pumpkin pie spiked with a half cup of whiskey for grown-up depth, made with canned pumpkin and warm cinnamon, ginger, and clove. A boozy holiday classic that bakes into two custardy pies.

Sugar free peach oat bran muffins packed with chopped peaches, toasted pecans, and dates. Made with brown rice flour and oat bran for a hearty, gluten-free breakfast muffin sweetened only with fruit.

Maple apple muffins sweetened entirely with pure maple syrup, studded with diced apples, and warm with cinnamon and nutmeg. No refined sugar, ready in 40 minutes.