A classic and old-fashioned frosting that's thick and marshmallowy.

½ cup sugar ¼ cup corn syrup 2 Tbsp water 2 egg whites 1 tsp vanilla

Mix sugar, corn syrup and water in a saucepan. Cover, heat to a rolling boil over medium heat. Uncover and keep boiling rapidly until it reaches 242 on a candy thermometer, or it forms a firm ball which holds its shape until pressed when dropped in cold water.

As mixture boils, beat egg whites until stiff peaks form. Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Add vanilla, beat on high speed until stiff peaks form. Variations

Cherry Nut: Stir in ¼ cup candied cherries and ½ cup chopped nuts.

Chocolate Revel: Stir in ½ cup semisweet chocolate chips or 1 ounce of baking chocolate, coarsely grated.

Cocoa: sift ¼ cup cocoa over finished frosting and fold in.

Fruity: Use any fruit juice instead of water.

Honey: Use honey instead of corn syrup.

Lemon: Substitute 1 Tbsp lemon juice for the vanilla and beat in ¼ tsp lemon zest.

Maple Pecan: Stir ¼ tsp maple flavoring and ½ cup chopped pecans into Satiny Beige frosting (below).

Peppermint: stir in 1/3 cup coarsely crushed peppermint candy, or ½ tsp peppermint extract.

Pineapple: Substitute 1 tsp lemon vest for the vanilla, and stir in 1 can (8 ounces) of crushed pineapple, drained.

Pink Mountain: Use maraschino cherry juice instead of water.

Raisin Nut: Stir in ¼ cup chopped raisins and ¼ cup finely chopped nuts.

Satiny Beige: Use packed brown sugar instead of of white sugar and use ½ tsp vanilla instead of 1 tsp

Tea: Use any kind of strongly brewed tea instead of water.

Tutti Frutti: Fold in chopped nuts and dried and candied fruits equal to ¼-½ cup.

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2 cups of apples, pears, stone fruits, and/or berries—fresh, canned, or frozen ¼ cup honey 1 ¼ cup water, fruit juice, or a combination 2 Tbsp flour

2 eggs ½ cup applesauce 1 ¾ cup flour 2 tsp baking powder ¼ tsp salt ¾ cup milk or nut milk ½ cup honey

Preheat oven to 350° F.

If using canned fruit, drain the liquid. Use the liquid to partially replace the water, if desired. Place fruit in a buttered 9×13” pan.

Place water in a small saucepan. Add ¼ cup honey to taste and stir in the 2 Tbsp flour. Bring to a boil and simmer for 1 minute. Pour over the fruit and set in the oven.

Beat together eggs, applesauce, and ½ cup honey.

Sift together the flour, baking powder and salt. Add in 3 alterations with the milk to the egg mixture. Pour over the fruit and bake for 35-45 minutes.

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From Legend of Luke, these scones are meant to resemble the bricks from which the abbey is built.

1 cup flour 1 cup oats 1/8 tsp salt ¼ cup butter 2 Tbsp crystallized honey ½ cup chopped nuts ½ cup preserved cherries with juice, or fresh cherries, pitted and mashed, or cherry jam, or cherry pie filling allspice

Optional colorants: 1 Tbsp beet juice, or beet powder, or mashed red berries (strawberries, raspberries, cranberries), or berry juice

Preheat oven to 425 ° F.

Stir flour, oats, and salt into a bowl. Cut in butter and honey until it resembles breadcrumbs. Add nuts, cherries, and optional ingredients. Add a few tablespoons more juice if necessary to make a dough, but not too sticky.

Turn onto a floured surface and knead a little until it's cohesive. Place the dough on a baking sheet that is either greased or lined with parchment, and roll or press it into a rectangular shape. Cut it into smaller rectangles. Sprinkle allspice on top.

Bake for 10 minutes.

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