¼ cup sugar 2 tablespoon all-purpose flour ⅛ teaspoon salt 1 cup half-and-half or light cream 2 egg yolks ½ teaspoon finely shredded orange peel or lemon peel ½ teaspoon vanilla

1 12 ounce package (2 cups) semisweet chocolate pieces ½ cup butter 1 8 ounce container dairy sour cream 4 ½ cup sifted powdered sugar (about 1 pound)

Perhaps the color reminds us of the sea, sky-blue hydrangea, or traditional Provencal houses with pastel shutters. Sue Wadden, director of color marketing for Sherwin-Williams, believes that light, dusty blues also conjure a certain nostalgia and comfort. “It’s the color of faded denim. It’s the color of the sky, and there’s an immediate connection to it because of its roots in things that are natural and comfortable,” she says. Patrick O’Donnell, Farrow & Ball’s international brand ambassador, says these shades are “effortlessly easy to live with,” and coordinate with a range of art, furniture, and architectural styles....

¾ cup butter 6 cup powdered sugar 4 tablespoon milk 2 teaspoon vanilla *Tip: To toast almonds, preheat oven to 350°F. Line a shallow baking pan with parchment paper. Spread almonds in the prepared pan. Bake for 5 to 10 minutes or until golden brown, stirring once.

2 ½ cup all-purpose flour 2 tablespoon sugar 1 teaspoon salt ⅓ cup chilled shortening 6 tablespoon chilled butter 8 tablespoon ice water

3 tablespoon all-purpose flour 3 tablespoon brown sugar ¼ teaspoon ground cinnamon 2 tablespoon butter 2 tablespoon chopped pecans or walnuts

Olive oil or nonstick cooking spray 2 cup white whole wheat flour or whole wheat flour 2 cup bread flour 1 package active dry yeast 1 teaspoon sugar or honey 1 teaspoon salt 2 tablespoon olive oil 1 ¼ cup warm water (105°F to 115°F) Cornmeal * At this point, the dough portions can be placed in a storage container that has been lightly coated with nonstick cooking spray or brushed with olive oil....

½ cup (1 stick) butter, softened 1 8 ounce carton sour cream 1 2 pound bag powdered sugar 1 teaspoon vanilla 1 tablespoon milk

Raw Pack vs. Hot Pack Because fruits are highly acidic, you can use a boiling-water canner to can them (no pricey pressure canner needed). Of course, then the question of raw pack vs. hot pack comes up. For some canned fruit, raw packing isn’t recommended (we’ll let you know when to stick with a hot pack). If you’re new to canning and these terms have your head spinning, don’t worry—the difference is pretty simple....

1 ¼ cup all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4 tablespoon cold water