Flour

This cornbread—made slightly sweet with the addition of dark brown sugar—mixes very easily: Just whisk together the dry ingredients; melt the butter and sugar; and whisk in cold milk to cool the liquid. Next, whisk in the eggs, then stir the brown sugar mixture into the cornmeal, scrape the batter into the pan, and bake.

If you prefer, you can bake these muffins in a standard muffin tin; spoon 1/4 cup batter into each cup.

If you do not have a doughnut cutter, use a 3-inch cookie cutter to cut out the doughnuts and a 1-inch cookie cutter to cut out the centers.

To store, wrap the loaf tightly in plastic; refrigerate for up to 1 week, or freeze for up to 2 months.

The biscotti may be stored in an airtight container at room temperature for up to 2 weeks.

These herb-flecked cookies are at once sweet and savory, making them perfect in the afternoon, with a cup of Earl Grey tea. They can also be served after dinner as a light dessert.

The buckwheat flour adds a deep, assertive flavor to this dessert; the flour is also highly nutritious.