American

This is my take on the Corn Scones recipe from the Moosewood Restaurant Collective. I normally leave out their cornmeal, substituting it with our freshly ground spelt flour. The currants and lemon zest can be replaced with whatever you have on hand and feel like. In our kitchen we often use walnuts, dried cranberries or apricot paste (a thick sheet of fruit roll-up available at Arabian markets).

On weekends when we feel like something special for breakfast, this is our go-to recipe.

Prep time: 12 minutes Cook time: 20 minutes

I am sitting here with a cup of green tea called Tribute to the Immortals and enjoy a slice of this delicious cake. I received this recipe from a friend and adopted it. I should do my Italian homework but I think I rather have another piece of this wonderful cake. I am sure you will love it!

Cook time: 50 minutes

A great cake recipe with non-dairy cream that's better than its dairy siblings.

Prep time: 5 minutes Cook time: 25 minutes