Preheat oven to 350°. Coat a 9-inch square baking pan with cooking spray.

Cut croissants in half lengthwise. Spread about 1 tablespoon of preserves on each half. Replace tops, and cut croissants into small strips. Place strips in baking pan. Dab remaining preserves on top.

Whisk eggs, then whisk in milk, water, butter, vanilla, and cinnamon. Pour mixture over croissants. Press croissants into liquid if necessary. Let set for 5 minutes.

Bake until a knife or pick inserted in the center comes out clean (about 45 minutes). Allow to cool for 15 minutes. Sprinkle with confectioners sugar or whipped cream, if desired.

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.

Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.

In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.

Pour batter into prepared pan(s). Bake for 60-70 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.

Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

Mix yeast, salt, sugar, and olive oil with the water in a 5-quart bowl or lidded, non-airtight food container. Mix in flour (without kneading) using a spoon, food processor with dough attachment, or stand mixer with dough hook. Cover loosely and allow to rest at room temperature until dough rises and collapses or flattens on top (about 2 hours).

After the initial rise, the dough can be used but is handled more easily when cold. Refrigerate in a lidded, non-airtight container and use over the next 12 days.

Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blended. If the mixture seems to be curdling, add a little of the flour. Stir in flour, ground almonds, and lemon zest and juice.

Spoon mixture into prepared pan. Scatter raspberries and white chocolate over the batter. Bake for 1 hour to 1 hour & 10 minutes. A toothpick inserted in the center should come out clean.

Cool in pan for 30 minutes. Then, cool completely on a wire rack. Dust with confectioner’s sugar.

Combine dates and Kahlua. Set aside and let stand.

Beat sugar, butter, and egg together until creamy.

In a separate bowl, combine flour, baking soda, and salt. Alternate adding flour mixture and date mixture to the sugar mixture. Stir in pecans. Put batter in sprayed/greased loaf pan(s). Let batter stand in pan(s) for about 5 minutes.

Bake until done. For a regular loaf pan, bake 60 to 70 minutes. For medium loaf pans, bake 50 to 60 minutes. For small loaf pans, bake 45 to 50 minutes.

In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder. In a separate bowl, combine cheese, sour cream, onions, corn, and egg. Add to flour mixture, stirring just until moistened.

Spoon batter into muffin pans. Bake for about 10 minutes or until browned. Cool in pan for about 2 minutes. Then, remove from pans and cool muffins on wire rack.

In a separate bowl, beat together butter and egg. Stir in milk. Fold the dry ingredients into the wet ingredients, making sure not to overmix. Spoon into a greased/sprayed 12-cup muffin pan. Bake about 20 to 25 minutes, or until lightly browned. Cool about 5 minutes before serving.

Combine sugar, butter, extract, and lemon juice. Add eggs, one at a time, beating until smooth.

In a separate bowl, mix flour, baking powder, and salt. Stir in the wet ingredients and milk, alternating between the two. Add the grated rind and pecans.

Bake for about an hour, or until done.