Proverbs 3 5 6

I've made a ton of cornbread recipes over the years, none of which I've kept. THIS. Oh my. It's saved now as my go to recipe. The only thing I altered was due to my lack of buttermilk & my daughter's dairy allergy. I used coconut milk and poured vinegar in it to "sour" it. You cannot even tell, and it's moist, sweet, holds it shape when cut. I bet with buttermilk it's even better!

These are like little ginger-molasses pillows when warm, and chewy when room temp. I typically use another recipe but this will be my new "go to" for the perfect crackle look on top! Next time, I'll add a little salt to the recipe for personal preference, but it's perfect as is!

I've made these twice and they are by far the best cinnamon rolls ever! I mix everything by hand, roll it out, cut and let it rise a second time. You can refrigerate and bake the next morning or bake right away. So so good! Big, fluffy, and incredibly delicious. A whole pan gone instantly. Neighbors say I should open a bakery now 😅

I ever tried MANY pie crust recipes. I thought I'd never find one I liked, and thought "Maybe I just don't like pie crust?" Never again! This recipe delivers flaky, soft, delicious crust Every. Single time. I only use butter because I prefer it over shortening. I have used this with pumpkin pie, Apple pie, chicken pot pie and shepherds pie. I don't par bake, because I think the softness is just phenomenal. Thank you for helping me know what I was missing out on!

I made this as is for my Mom's 60th birthday party, and it was a hit! Delicious & so creamy, not to mention refreshing with the lemon zest. The only thing I do with all my cheesecakes is 1.) place a pan of water on the bottom rack 2.) turn off the oven and leave it in there for an hour to cool. Just never had a cheesecake fail me that way ?? Thanks for such a great recipe!