Put the flours, salt, yeast and butter into a bowl.

Add the water, a little at a time, and gradually incorporate all the flour from the sides of the bowl.

Turn the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.

Put back in the bowl and leave to rise for 1 hour.

Line a baking tray.

Add the Stilton and walnuts to the dough and mix well together.

Divide the dough into three pieces and roll each one into a long sausage.

Plait the dough – place the three strips side by side and join them at the top, then bring the right strip over the middle strip, then the left strip over, and continue until the plait is complete.

Put on the tray and leave to rise for 1 hour.

Preheat the oven to 230°C/450°F/gas mark 8.

Bake the loaf for 30 minutes then transfer to a wire rack to cool.

In a large bowl, mix together the flour, salt, yeast, olive oil, and water.

Tip the dough onto a lightly floured surface and knead for 6 minutes.

Return the dough to the bowl and let it rest for 1 hour.

Line several baking trays with parchment paper.

Divide the dough into small portions to form letters (e.

g.

, for “PAUL,” cut 4 x 100 g pieces of dough).

Shape each piece into the required letters and place them on the baking trays so they are just touching.

Let the shaped dough rest for 1 hour.

Preheat the oven to 220°C (425°F, Gas Mark 7).

Brush the letters liberally with the beaten egg.

Bake for 30-40 minutes, or until the bread turns a deep brown color.

Transfer the baked letters onto a wire rack to cool completely.

The next day, coat the letters with wood varnish to preserve them.

Preheat oven to 350°F (175°C).

Grease an 8- or 9-inch baking pan.

Place butter in a medium microwave-safe bowl and microwave on HIGH (100%) for 1 to 1½ minutes until melted.

Stir in sugar and vanilla.

Add eggs one at a time, beating well with a spoon after each addition.

Add cocoa and beat until well blended.

Stir in flour, baking powder, and salt until combined.

Set aside 2 tablespoons of baking pieces; stir the remaining pieces into the batter.

Spread the batter evenly into the prepared pan.

Bake for 30-35 minutes, or until brownies begin to pull away from the sides of the pan.

Cool completely in the pan on a wire rack.

Place the reserved 2 tablespoons of baking pieces in a small microwave-safe bowl.

Microwave on HIGH for 15 seconds, then stir.

If needed, microwave for an additional 15 seconds at a time, stirring after each heating, until the chocolate is melted and smooth.

Drizzle the melted chocolate over the brownies.

Refrigerate until the drizzle sets.

Cut into bars and serve.

Heat oven to 375°F.

Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until light and fluffy.

Add egg, milk and vanilla; beat well.

Combine flour, baking soda and salt; gradually add to peanut butter mixture, beating until well blended.

Shape dough into 1-inch balls.

Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned.

Immediately place 3 chocolates on top of each cookie, pressing down slightly.

Remove from cookie sheet to wire rack.

Cool completely.

Heat oven to 350°F.

Beat butter, sugar and peanut butter in medium bowl until creamy.

Add egg and vanilla; beat well.

Stir together flour, baking soda and salt; add to butter mixture, blending well.

Stir in milk chocolate chips and peanut butter chips.

Drop by rounded teaspoons onto ungreased cookie sheets.

Bake 12 to 14 minutes or until light golden brown around the edges. Cool 1 minute on cookie sheet.

Remove to wire rack; cool completely.

Heat oven to 375 F.

Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until creamy.

Add eggs; beat well.

Stir together flour, cocoa and baking soda; gradually add to butter mixture, beating until well blended.

Drop by rounded teaspoons onto ungreased cookie sheet.

Bake 8 to 10 minutes or until set.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely.

Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy.

Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended.

Refrigerate dough at least 1 hour or until firm enough to handle.

Heat oven to 350°F.

Lightly grease cookie sheet.

Shape dough into 1-inch balls.

With fork, beat egg white slightly.

Dip each ball into egg white; roll in nuts.

Place on prepared cookie sheet.

Press thumb gently in center of each cookie.

Bake 10 to 12 minutes or until set.

Meanwhile, prepare VANILLA FILLING.

Remove wrappers from chocolate pieces.

Remove cookies from cookie sheet to wire rack; cool 5 minutes.

Gently press chocolate piece in center of each cookie.

Cool completely.

Heat oven to 350°F.

Beat butter, granulated sugar and brown sugar in large bowl until light and fluffy; blend in eggs and vanilla.

Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing well.

Stir in oats and nuts. (Batter will be stiff.)

Drop by rounded tablespoonfuls onto ungreased cookie sheet.

Bake 11 to 12 minutes or until set; cookies will be slightly moist in center.

Do not overbake.

Cool 1 minute; remove from cookie sheet to wire rack.

Cool completely.

Heat oven to 350°F.

Lightly grease cookie sheet.

Beat butter and sugar in large bowl until well blended.

Add egg and vanilla; beat until fluffy.

Stir together flour, cocoa, baking soda and salt; add alternately with buttermilk to butter mixture.

Bake 13 to 15 minutes or until cookie springs back when touched lightly in center.

While cookies are on cookie sheet, sprinkle lightly with additional sugar.

Cool slightly; remove from cookie sheet to wire rack.

Cool completely