On Sunday, I baked my version of the Lemon Ricotta cookies from the Olive Tomato website. I always use half white whole wheat flour and part-skim ricotta cheese, as well as a large rather than a medium egg.

I also made Sourdough Pan pizza for Sunday dinner with sauce made from a can of Muir fire-roasted tomatoes, Canadian bacon, part-skim mozzarella, mushrooms, green onions, black olives (on my half), and grated Parmesan. Usually, I include chopped red bell pepper, but I used the last one in last week's stir-fry.

Italian Cook--another benefit of using oil rather than butter is that the cake will not dry out as fast. Indeed, it is usually better the day after it was baked.

I made half a cake mix of lemon Supreme cake.I'd never baked half a box cake but it came out fine,I baked it in a loaf pan and it's just the right size for the two of us.

I made dough for Whole Wheat Sourdough Cheese Crackers on Thursday. I will bake them next week after the dough rests in the refrigerator.

Joan--When I make cinnamon bread, I sprinkle on the cinnamon sugar mixture, then spritz with water before rolling it up. I learned that technique from a Bernard Clayton recipe in his excellent bread baking book. It helps keep the bread from separating along the swirls.

I baked my Lime-Pecan Biscotti on Friday. I developed this butter-free recipe that uses oil and a bit of buttermilk along with the eggs, and I make it with 2/3 white whole wheat. I used limes from my lime tree and pecans my younger stepson and his fiancee sent us at Christmas from Alabama where they visited some of her family.

Thanks for the info on spritzing the cinnamon bread BakerAunt.My bread tasted very good and had just a little separating on the very top edge.