Snickerdoodle Cobbler

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt, divided
2 teaspoons cinnamon, divided
3/4 cup sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup brown sugar
1 3/4 cups hot water


Preheat oven to 350 degrees. Spray a 8x8 pan lightly with cooking spray. In a large bowl whisk together flour, baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, sugar, milk, oil and vanilla until smooth. Pour into prepare pan. In a small bowl combine brown sugar, 1/2 teaspoon salt and 1 teaspoon cinnamon; sprinkle over batter. Slowly pour hot water over sugar mixture, do not mix.. Bake for 45 minutes. Let cool for 20 minutes. Serve with ice cream.

Sopaipillas

1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon shortening
1/3 cup warm water
oil for frying


In a bowl combine flour, powder and salt. Cut in shortening until mixture resembles crumbs, gradually add water stirring with a fork, the dough will be crumbly. On a floured surface knead dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out to a 12"x10" rectangle. Cut into 12 squares. Heat 2 inches of oil to 375 degrees. Fry dough for 1-2 minutes per side. Drain. Serve with powdered sugar or honey.

Strawberry Cobbler

           3 cups strawberries, washed, hulled and cut into small pieces
           3/4 cup sugar
           1 cup flour
           2 teaspoon baking powder
           1/4 teaspoon salt
           3/4 cup sugar
           1 cup milked, warmed
           1/2 teaspoon vanilla extract
           8 tablespoons butter, melted

           Combine strawberries and sugar in a sealable container, mix well, 
           refrigerate overnight.

           Next day, preheat oven to 375°. Grease an 11x7 pan.
           In a bowl combine flour, baking powder, salt and sugar, mix well.
           Add milk, vanilla and butter. Mix to combine (do not overmix). 
           Pour mixture into prepared pan. Using a slotted spoon place
           strawberries over top of the batter, drizzle 2-3 tablespoons of sauce
           from strawberry container over strawberries.  Bake for 35-40 minutes.
           Cool for 30 minutes.

Strawberry Rhubarb Crisp

                     3/4 cup sugar
                     3 tablespoon cornstarch
                     2 cups fresh rhubarb, sliced
                     3 cups strawberries sliced
                     2 cups old fashioned oats
                     1 cup packed brown sugar
                     1 cup butter, melted
                     2/3 cup flour
                     2 teaspoon cinnamon


                     In a large bowl combine sugar and cornstarch.
                     Add rhubarb and strawberries; toss to coat.
                     Set aside.

                     In a separate bowl combine the rest of the
                     ingredients; combine until it resembles coarse
                     crumbs.  Sprinkle 1/2 of crumbs in the bottom
                     of a 8x8 pan; pack down. Next add the strawberry
                     rhubarb mixture. Finally add the remainder of the
                     crumbs on top.
                    
                     Bake at 350 degrees for 45 minutes.

   
                   

Toffee Balls

14 squares graham crackers. crushed
1/4 cup crunchy peanut butter
1 tablespoon cinnamon
2 tablespoons sugar
12 cups vanilla ice cream


Mix everything but ice cream with a fork. Quickly form ice cream into balls, and coat with crumb mixture. Cover and freeze. Serve with chocolate sauce

Vanilla Ice Cream

1 cup cream
2 cups whole milk
2/3 cup sugar
1 each vanilla beans
1/3 cup sugar
4 each egg yolks


Combine 1 cup cream and 2 cups whole milk with 2/3 cups sugar and split vanilla bean. Stir over med heat 10-12 min until mixture reaches 180 degrees. Remove from heat and cover. Let sit for 15 minutes. Combine 1/3 cup sugar with 4 egg yolks. Wisk until light. After 15 min, remove cover from milk mixture, and add 1/3 cup milk mixture to egg mixture and whisk well. Add 2 more additions of 1/3 cups milk mix to eggs, then add all the milk/ egg mix back into the pan and mix over med heat for 10 min. Strain and put in fridge over night.

 

Wisconsin State Fair Cream Puffs

1 cup water
6 tablespoons butter
1 cup flour
1 tablespoon sugar
1/8 teaspoon salt
4 egg
2 tablespoons milk
1 egg yolk, lightly beaten
2 cups whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla


Over medium heat bring water and butter to boil. Add flour, sugar and salt all at once; stir until smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each one. Beat unitl smooth. Drop by 1/4 cupfuls 2 inches apart on greased baking pan. Combine milk and egg yolk, brush over puffs. Bake at 400 for 25 minutes then at 325 degrees for 20 minutes; cut a small slit in puff and return to oven, turn oven off and leave door open for 20 minutes. Whip cream until soft peaks form. Gradually add sugar and vanilla, beating until almost stiff. Split puffs: remove sof dough. Add filling replace tops, dust with powdered sugar. Refrigerate.