Let's add "eating" to the list of death and taxes. Everyone pay taxes Everyone will eventually leave this earth...and everyone eats.

Back by popular demand, the Bluffton Icon launches "Iconic Bakery." In it we hope to provide recipes sent by Icon viewers.

Here's how it works:

We want recipes that you'd like to share with others. They could be your family secret recipes or those that are easy for kids to make, or are seasonal - please start with some great summer drinks that help viewers cool off this month. We'll even take your flub baking stories (if you care to admit one). 

Don't be shy. If you have 10 recipes, send them all. We'll simply drop one into our column from time to time. 

We'd appreciate you providing your name so that we may attach it to the recipe. If you obtained it from someone else, add that person's name, too.

Please provide your recipes in an easy-to-follow format. We hope to simply cut and past from your e-mail to our column.

We'll be dropping in classic Bluffton recipes from time to time, mostly from the "Bluffton Cookbook," the Bible of Bluffton cookbooks, created by the Bluffton Telesis Club. The book commemorated the 75th anniversary of Bluffton College.

Your recipes may be e-mailed to: [email protected].

The Iconic Bakery column is located on the bottom right side of the Icon home page.

And, just to get the oven turned on, here's Joanne Overmyer's "Buttermilk Cookies" recipe, straight from the Bluffton Community Cookbook.

Joanne Overmyer's Buttermilk Cookies

1 3/4 c sugar (3/4 if it should be brown)
1 cup shortening
2 eggs
1 c buttermilk
4 c flour
1 t soda
1 heaping t baking powder
1 t vanilla

Drop on greased cookie sheet. Bake at 375 degrees until done - approximately 10 minues. I like to ice them with a butter pecan icing.