Blueberry Buttermilk Pancakes

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 tablespoons and 2 teaspoons milk
• 1 eggs
• 1 tablespoon and 2-1/4 teaspoons butter, melted
• 1/2 pint blueberries

Beat together liquid ingredients; blend together dry ingredients - add wet ingredients to dry and mix until just combined - do not overmix! Makes about 8 pancakes

Wisconsin State Fair Cream Puffs

http://today.msnbc.msn.com/id/9123870/ns/today-food/t/wisconsin-state-fair-cream-puffs/#.Tu9gc1a5KW4

Ingredients

• 1 cup water
• 4 Tbsp (1/2 stick) butter
• 1/4 tsp. iodized salt
• 1 cup all-purpose flour, sifted
• 4 eggs
• 1 egg yolk, lightly beaten
• 2 Tbsp. milk
• 2 cups whipping cream, whipped with vanilla extract and sugar (see below)
• Sifted powdered sugar

Preparation

Made from the ingredients Wisconsin is famous for — milk, cream, butter and eggs — cream puffs were a natural addition to the Wisconsin State Fair. Since their introduction in 1924, cream puffs have grown to be a signature Fair item, selling more than 365,000 annually. The Wisconsin State Fair dairy bakery operates around-the-clock during the Fair to meet the ever-growing insatiable demand.

Some fairgoers wait all year for a chance to indulge in the rich sweetness of a State Fair cream puff, but now you can make them year-round in your own kitchen. The following recipe does not take dozens of employees or tons of whipping cream to make, but the taste is as genuine as the Fair. So, go ahead — indulge and savor the memories.

1. Heat oven to 375 degrees. Butter and flour one very large or two small baking sheets, or line with parchment paper.

2. Pour water into heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before water boils. Bring water just to boil.

3. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.

4. Add whole eggs, beating in one egg at a time. Dough should be stiff but smooth.

5. Immediately drop 1/4 cupfuls of dough 3 inches apart on baking sheet. (Or for a neater appearance, use pastry bag with 3/4-inch plain tip and pipe dough onto baking sheet.)

6. Combine egg yolk and milk in a small bowl. Brush each puff with glaze mixture, taking care not to let liquid drip onto pan.

7. Bake 35 minutes, until puffed, golden brown and firm.

8. Cool puffs on wire racks, pricking each with a cake tester or toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. (If baked pastry is filled before cool and firm, it will be soggy and may collapse.) Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.

9. Cut off tops, fill with whipped cream (use pastry bag with star tip or scoop the whipped cream with a large spoon). Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!

Serving Size

Makes 12 cream puffs

Sour Cream & Chocolate Chip Mini Loaves

http://allrecipes.com/recipe/sour-cream-chocolate-chip-cake-ii/

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsalted butter, softened
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 6 ounces semisweet chocolate chips
• 1/2 cup finely chopped walnuts
• 1/4 cup white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch or 4 mini loaf pans.
2. In a medium bowl, mix flour, soda, baking powder and baking soda. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add vanilla.
4. Add flour mixture alternately with sour cream. Mix until well blended. Stir in chocolate chips.
5. Make streusel mixture: In a medium bowl, mix walnuts, sugar and cinnamon together until blended.
6. Pour in half the batter and sprinkle some streusel mixture across the pan (s). Add remaining batter and sprinkle streusel mixture on the top.
7. Bake at 350 degrees F (175 degrees C). Bake 30 minutes for mini loaves and 45 minutes for 8x8 inch pan.

Bread to try

http://www.nytimes.com/2006/11/08/dining/081mrex.html

Pumpkin Pizzelles

1 cup granulated sugar

1/2 cup butter, softened
2 eggs
1 cup canned pumpkin
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

(or maybe instead of cinnamon, nutmeg and ginger, 2 t pumpkin pie spice instead)

Cranberry Bread

Yield: 4- 5"x3" pans

Combine:

• 2 C AP flour
• 1 C sugar
• 1 t powder
• 1/2 t baking soda
• dash salt

Combine:

• 1 egg
• 1/4 C oil
• 3/4 C orange juice
• 1 t vanilla

Add oil mixture to dry mixture, mix and fold in:

• 1/2 bag whole cranberries

Bake at 350 for 30 minutes or until top starts to brown

Pumpkin Cranberry Bread

Preheat oven to 350

Yield:

• 2- 9"x5" pans - bake for approximately 65 min or until toothpick comes out clean
• 3- 8"x4" pans - bake for approximately 60 min or until toothpick comes out clean
• 5 or 6- 5"x3" pans - bake for approximately 55 min or until toothpick comes out clean

Combine:

• 3 C AP flour
• 1T + 2t pumpkin pie spice
• 2 t baking soda
• 1.5t salt

Combine:

• 3 C granulated sugar
• 15 oz pumpkin
• 4 eggs
• 1 C veg oil
• 1.2 C Orange Juice

Add pumpkin mixture to the dry mixture, mix, then fold in:

• 1 C whole cranberries

Pour into pans and bake. When done, cool in pans for 10 minutes on wire rack and then remove from pans and cool completely on wire rack.