Ingredients:
2 cups all-purpose flour
4 tsp. baking powder
2 tsp. granulated sugar
2/3 c. sweetened condensed milk
1/2 tsp. salt
1/2 tsp. cream of tarter
1/2 c. unsalted butter

Directions:
Pre-heat oven to 400 degrees.  In a large bowl add dry ingredients flour, baking powder, and salt.  Cut in cold butter. In a smaller bowl dissolve baking powder in milk.  Add to the flour mixture. Make a well in center and add the milk.  Knead the dough gently.  Fold 6-8 times and roll biscuit mixture out on the counter and cut 2/3" thick.  Cut and bake at 400 degree for 12-15 minutes on a greased cookie sheet or with parchment paper. 

Ingredients:
1/2 c. dairy sour cream
1 Tablespoon granulated sugar
2 Tablespoons snipped parsley
2 Tablespoons tarragon vinegar
1 Tablespoon finely chopped yellow onion
1/4 tsp. dried dill weed
3 medium thinly sliced cucumbers

Directions: 
In a large bowl combine the first six ingredients, sour cream, sugar, parsley, vinegar, onion, dill weed.  Gently fold into cucumbers, cover in an airtight container and chill in the refrigerator for 2 hours. 

Ingredients:
2 cups granulated sugar
1/4 cup cocoa
1/2 cup whole milk
1/2 cup unsalted butter
1 cup peanut butter 
1 tsp, vanilla
3 cups quick oats
dash of salt 

Directions: 
Line a cookie sheet with parchment paper. In a sauce pan cook sugar, cocoa, milk and butter for 1 minute or until the mixture boils over medium heat on the stove. In a large bowl add oats, peanut butter and vanilla, combine.  Then add the cocoa mixture to the oats in the bowl stir until combined.  Use a medium size cookie scoop to drop the cookie mixture in single form , and place on cookie sheet.  Cool and store in airtight container. 
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Ingredients:
1 cup granulated sugar
3 Tbsp. unsalted butter
1/4 tsp. salt
2 large eggs
1 tsp. baking soda
3 cups of rhubarb (chopped)
3/4 c. buttermilk
1 tsp. vanilla
2 1/2 cups of all-purpose flour

Directions:
Preheat oven to 375 degrees.  In a large bowl cream together granulated sugar and butter, add eggs one at a time, then vanilla.  Sift together the dry ingredients in a separate bowl, pour buttermilk in alternately with dry ingredients into the creamed batter and combine all ingredients together.  Fold in rhubarb.  Prepare a muffin tin with paper liners, full the muffin cup 3/4 of the way full.  Bake at 375 degrees for 20-25 minutes or until done.  Remove muffins from the oven allow to cool and a bakers rack. 

Ingredients: 

• 3 1/2 to 4 cups all-purpose or bread flour
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 packages regular active or fast-acting dry yeast (4 1/2 teaspoons)
• 1 cup very warm milk (120°F to 130°F)
• 1/4
  cup butter, softened
• 1 egg

Caramel Topping

• 1 cup packed brown sugar
• 1/2 cup butter, softened
• 1/4 cup light corn syrup
• 1 cup pecan halves, if desired

Filling

• 1/2 cup chopped pecans or raisins, if desired
• 1/4 cup granulated sugar or packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, softened

Directions:

• In large bowl, mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast. Add warm milk, 1/4 cup butter and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
• 2 Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour 30 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• 3 In 2-quart saucepan, heat brown sugar and 1/2 cup butter to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into 13x9-inch pan. Sprinkle with pecan halves.
• 4 In small bowl, mix all filling ingredients except 2 tablespoons butter; set aside.
• 5 Gently push fist into dough to deflate. Flatten dough with hands or rolling pin into 15x10-inch rectangle on lightly floured surface. Spread with 2 tablespoons butter; sprinkle with filling. Roll rectangle up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal. With fingers, shape until even. With dental floss or a serrated knife, cut roll into 15 (1 -inch) slices.
• 6 Place slices slightly apart in pan. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
• 7 Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Let stand 2 to 3 minutes. Place heatproof tray or serving plate upside down onto pan; immediately turn tray and pan over. Let pan remain 1 minute so caramel can drizzle over rolls; remove pan. Serve warm.