Ingredients: 1 1/4 cups butter, 1 1/4 cups sugar, 2 tsp. vanilla extract, pinch of salt, 5 eggs, 1 1/2 cups flour, 4 tsp. baking powder, 3 tbsp. milk, 2 tbsp. cocoa.

1. For a quick and tasty breakfast, make a peanut butter and jelly sandwich evenly spread.

2. In a bowl, beat 1 egg and 1/8 of a cup of milk together.

3. In the meantime, place 2-3 teaspoons of water in your mother's favorite frying pan on low heat.

4. Dunk each side of the sandwich in the egg mixture. Turn up the heat to medium to high for a few seconds. Place the bread in the pan for about 40 seconds on each side.

5. Turn and repeat for about 40 seconds more.

6. Remove with a spatchula and place on a plate and cut the sandwich in half.

Pick 10-15 rasberries from your garden. Place them in a bowl that is half filled with vanilla ice cream. Add whip cream on top of the rasberries.

Rasberries are now in season but they will no longer be two weeks from now.

The Anise seeds are what make this. If you make too much, freeze it and make more pizza later, or add another can of tomato sauce and make a great pasta sauce.

1 can tomato paste (6 oz)
1 cans tomato sauce (16 oz)
2 teaspoons anise seeds freshly ground
1/4 teaspoon pepper
1 pinch red pepper flakes
1/8 cup parmesan/romano cheese
1/4 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon italian seasonings
1 teaspoon chopped parsley
1/4 cup sugar

Grind the anise seeds. Mix it all together. Spread on the dough. Top with whatever you want.

Mix this all in a bread maker. When ready, place in a pre-heated oven at 350 degrees for five minutes after basting the surface with olive oil. After five minutes remove, add toppings and cook until cheese is golden brown.

1 cup hot water
1 tbsp yeast
2 tbsp sugar
2 tbsp olive oil
1 tsp salt
1 egg
3.5 to 4 cups flour
1/4 cup parmesan chcese
1 tbsp Italian spices