Set oven to 400 degrees and melt 1 stick of butter in 9x13 pan.
Beat 4 eggs and add 1 cup flour, 1 cup milk, 1\4 t. Cinnamon, dash of vanilla and 1\2 t. salt. Add to hot butter and bake 15-20 minutes.

Roast venison. Remove meat and put about a cup of water in roasting pan to catch cracklings. Make a rue with a 1/4 cup butter 1/2 onion and a heaping T. of flour. Add 1/2 T rubbed sage. Add racklings and additional cup of water and bite size venison. Boil till slightly thick.
I served with mashed potatoes. (Remember: diced potatoes, 1/4 cup butter, 1/4 cup sour cream, garlic salt, pepper and salt, parsley, smidge nutmeg etc.)

Let 2 cups of butter soften to room temperature.

Cream butter and 2 cups brown sugar with 1 1/2 cups white sugar.

Add 3 eggs and 2 t vanilla and beat.

In separate bowl whisk 5 cups flour, 1 1/2 t. salt and 1 1/2 t. baking soda.

Add to dough with 1 1/2 cups chocolate chips.

Bake 7-11 minutes at 350 degrees F. (Note to self: don't overbake!!... or underbake, watch it carefully and know your oven.)

Makes 5 dozen

2 1/4 teaspoons (1 packet) instant yeast
3 1/2 cups all-purpose flour
2 1/4 teaspoons salt
1 1/2 cups warm water (120º - 130º)

In a mixer using the flat beater, combine the yeast, 2 1/2 cups flour and salt. Mix on low for about 30 seconds.
Pour in the warm water. Continue mixing until a shaggy dough forms. Clean off beater and switch to the dough hook. Mix in the remaining cup of flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. The surface should be smooth and the dough will be soft and somewhat sticky.
Turn the dough onto a kneading surface and let rest for 2 - 3 minutes while you wash and dry the bowl.
Return the dough to the mixing bowl and let it rise at room temperature (about 75º) until 3 1/2 times its original volume. This will probably take about 3 hours.
Deflate the dough and return it to the bowl. Let the dough rise at room temperature until not quite tripled in volume, about 1 1/2 - 2 hours.
Meanwhile, prepare the rising surface: rub flour into canvas or linen towel placed on a baking sheet. (I used parchment paper.)
Divide the dough into 3, 6, or 12 pieces depending on the size loaves you wish to make. Fold each piece of dough in two, cover loosely, and let the pieces relax for 5 minutes.
Shape the loaves and place them on the prepared towel or parchment. Cover the loaves loosely and let them rise at room temperature until almost triple in volume, about 1 1/2 - 2 1/2 hours.
Preheat oven to 450º. Set up a "simulated baker's oven" by placing a baking stone on the center rack, with a metal broiler pan on the rack beneath, at least 4 inches away from the baking stone to prevent the stone from cracking.
Transfer the risen loaves onto a peel.
Slash the loaves.
Spray the loaves with water. Slide the loaves into the oven onto the preheated stone and add a cup of hot water to the broiler tray.
Bake for about 25 minutes until golden brown. (If you used parchment paper you will want to remove it after about 10-15 minutes to crisp up the bottom crust. Spray the loaves with water three times at 3-minute intervals.
Cool for 2 - 3 hours before cutting.

2 cups flour
1/4 cup granulated sugar
1 1/2 t. baking powder
1/2 t. baking soda
2/3 cup buttermilk
1/2 cup sour cream
2 eggs
5 Tbsp. butter melted
1 cup fresh blueberries (frozen in a pinch)
1/2 cup dried tart cherries

Preheat oven to 400 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a large bowl stir together flour, granulated sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside.  (A well helps the wet ingredients incorporate quickly, making it less likely that you will overmix, which will result in a tough texture) If you used frozen blueberries, add them to the dry mixture now.
In a 2-cup measure whisk together buttermilk, sour cream, eggs, and 3 tablespoons of the melted butter. Add all at once to flour mixture. Gently stir just until moistened (batter should be lumpy). Add blueberries and dried cherries; gently fold in.
Spoon batter into prepared muffin cups, filling each three-fourths full. Use a large spoon or ice cream scoop to fill; this will ensure rounded tops that wont spill over the tin. Bake for 15-20 minutes or until golden brown and toothpick comes out clean. Remove from oven and brush with remaining melted butter. Cool in muffin cups on a wire rack for 10 minutes. Remove them too quickly and they can break apart. Leave them in to long, and they can become soggy. Makes 12 servings.