From a unique whole grain breads book - haven't seen anything like this process before, but so far all the breads I've tried have been amazing! Soaking the flour ahead of time supposedly makes the nutrients more available for digestion and the biga is essentially a one-loaf sour dough starter.
From I *heart* cheesecake cookbook. Haven't tried it yet, but it sounds yummy! I actually have no idea what size the envelope of whipped topping mix is, I just filled something in because it was required. Will edit when I can find one and find out.
Found this in the Small Batch Baking cookbook. The cookies were larger than I expected, flatter and crispier than I usually like mine, but it was nice to have the measurements for a small batch on hand.