1. Combine 2 cups of flour with the sugar, dry milk, yeast and 1 tsp of salt.  Add 2/3 cup butter, softened, and the water.  Beat on low for 2 minutes.
2. Add the eggs and beat on high for 2 minutes.  Add enough flour (up to 7 cups total) to form a soft dough. 
3. Turn onto a floured surface and knead until elastic for 6 to 8 minutes.
4. Place in a greased bowl and then cover and let rise in a warm place for 1 hour.
5. Combine the coconut, pecans, brown sugar, and 3 tbsp melted butter.  Set aside.
6. Punch the dough down and divide into thirds.
7. Roll 1 section into a 20 by 6 inch rectangle, with the short side facing you.  Brush with melted butter.  Sprinkle with 1/3 of the reserved nut mixture. 
8. Fold the dough in half over the villing and then fold again.  Seal the edges at the end.
9. Place on a greased baking sheet with the folded edge facing away from you.  With scissors, cut into 8 strips, separating the strips slightly.  Pinch the ends into points.  Repeat with the remaining dough and filling.
10. Cover and let rise 1 hour.
11. Preheat the oven to 350 F and then bake for about 20 to 25 minutes.
12. Combine the icing sugar with 2 to 3 tbsp of milk and then brush over the fans.
13. Serve.

1. Preheat the oven to 425 F.
2. Combine the flour, baking powder, soda, and salt.  Cut in the butter until crumbly.
3. Whisk the 3/4 cup plus 2 tbsp of buttermilk, and the parsley into the mixture, only until just blended.
4. Turn on to lightly floured surface and then pat into t 3/4 inch thick rectangle.  Cut into squares.
5. Place the biscuits on a parchment lined baking try and bake for 12 to 14 minutes.
6. Serve.

1. Preheat the oven to 400 F. 
2. Combine the flour, 2 tbsp sugar, baking powder, and salt. 
3. Cut in the butter until crumbly.  Add the currants.
4. Stir in the egg and 1/2 cup milk to make a soft dough.
5. Turn onto a lightly floured surface and knead gently 8 to 10 times.
6. Divide in two and then roll out separately into to 6" circles.  Place on a parchment lined baking sheet.
7. Brush with milk and then sprinkle with sugar.  Score each circle into quarters.
8. Bake for 10 to 12 minutes.

1. Preheat the oven to 425 F
2. Combine the flour, baking powder, soda and salt.  Cut in the butter until crumb like and then stir in the buttermilk.
3. Turn out the dough onto a lightly floured surgace and then knead gently 8 times.
4. Roll to desired thickness and then cut into circles or squares.
5. Place on a parchment lined baking sheet.
6. Bake for 12 to 15 minutes.
7. Serve with butter and strawberry jam.

1. Place rack in center of oven and preheat to 450°F.
2. Sauté bacon in large skillet over medium heat until crisp. Transfer to paper towels to drain. Transfer drippings to glass measuring cup.
3. If needed, add enough melted butter to measure 1/4 cup total. Pour drippings into 13x9x2-inch glass baking dish. Place dish in hot oven to heat drippings 10 minutes.
4. Whisk flour, 2 tablespoons sage, and salt in medium bowl to blend. Whisk milk and eggs to blend in large bowl; add flour mixture and whisk until batter is smooth.
5. Whisk in 2/3 of bacon. Remove hot baking dish from oven. Using oven mitts or pot holders to protect hands, tilt dish to distribute drippings evenly.
6. Pour batter into pan. Bake 15 minutes; reduce oven temperature to 350°F and continue to bake until golden brown and puffed, about 12 minutes longer (do not open oven door while baking).
7. Remove pudding from oven. Crumble remaining bacon over pudding, sprinkle with remaining 1 tablespoon sage, and serve.

1. Sift the flour, salt, baking powder, and soda together. 
2. Add the butter and rub it in until the mixture is crumb like.  Make a well in the centre and pour in the buttermilk and the milk.  Mix together, adding a little more buttermilk if the mixture is too dry.  The result should be damp but not wet, and a shaggy mess rather than a sold mass.Let the dough rest 10 minutes.
3. Preheat the oven to 500 F.  Lay parchment paper onto a baking sheet. 
4. Place the dough on a lightly floured surface and roll it out to ½ inch thickness.  Cut into small rounds and place on the baking sheet.  Bake for 8 to 10 minutes or until golden.  Cool on racks.
5. Combine the crème fraiche, and 1 tbsp plus 1 ½ tsp sugar in a saucepan.  Stir in the vanilla and bring to a simmer.  Whisk until the sugar dissolves.  Remove from the heat but keep warm.
6. Sweeten the sliced strawberries with some sugar.  Lay some of the sauce onto the plates.
7. Slice the biscuits in half. Scoop some sorbet and place in the middle like a sandwich.  Set on the sauce and garnish with the strawberries.

Combine flour, salt, sugar, and baking powder, cutting in the butter until it resembles oatmeal. Whisk the milk and egg together and then add them to the dough.  Roll out and cut into circles.

Heat the oven to 400 F.  Put the cut out biscuits on a baking sheet and freeze them for 30 minutes.  Cook 15-18 minutes.  Serve with butter and jam.

1. Preheat the oven to 425 F.
2. Cover a cookie sheet with parchment paper.
3. Combine in a food processor the flour, baking powder, sugar, and salt. 
4. Pulse briefly to mix.
5. Add the butter and pulse again to mix.
6. Transfer the mixture to a large bowl and stir in the chocolate chips.
7. Add the milk and stir until just blended.
8. Drop 5 to 6 very large spoonfuls onto the parchment paper.
9. Bake for about 15 minutes.
10. Serve.

1. Beat the egg yolks and stir in the flour, sugar, and salt. 
2. Melt 2 tbsp of butter and add it to the yolk mixture.
3. Beat the egg whites to soft peaks and then fold it into the yolk mixture.
4. Melt a little butter in a skillet and panfry the batter, 1/4 cup at a time.
5. Cook on both sides until bubbly and golden.
6. Serve with butter and strawberry jam.

1. Preheat oven to 375°F. Position rack in top third of oven.
2. Mix flour, 1 cup sugar, poppy seeds, baking powder, lemon peel, and salt in processor.
3. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
4. Whisk egg and lemon juice in medium bowl to blend. Add to flour mixture.
5. Using on/off turns, process until moist clumps form. Add 1/3 cup milk. Using on/off turns, process just until dough comes together, adding more milk if dough seems dry.
6.  Using floured hands, gather dough into ball. Flatten into 8-inch round. Cut round into 8 wedges. Transfer biscuits to large baking sheet; brush with milk. Sprinkle with remaining 1 tablespoon sugar.
7. Bake until biscuits are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer to rack and cool. Serve with jam and butter.
   Makes 8 scones.