World's Best Blueberry Muffins

These are the best blueberry muffins I've ever made! Thanks to Clemence Gossett of The Gourmandise School of Sweets and Savories for this recipe.

3 1/2 c. all purpose flour                                                 1 1/4 c. sugar
2 T baking powder                                                         1 c. milk
1/2 tsp baking soda                                                        1 c. plain yogurt or sour cream
1/8 tsp. salt                                                                    5 oz butter, cut into pieces
3 c. fresh blueberries

Preheat oven to 375 degrees. Line a 24 cup muffin tin with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl; set aside.
In a glass or ceramic microwave safe bowl, put the sugar, milk, yogurt/sour cream, and butter. Microwave bowl one minute on high, or until butter is starting to melt and the bowl is warm. Whisk the mixture until you see little bits of butter floating in the mixture.
Add the blueberries to the flour mixture, and toss to coat. Pour over the milk mixture and slowly, carefully, fold together with a large spoon or spatula. Do not overmix or the muffins will be tough. Streaks of flour are perfectly okay.
Divide the batter among the muffin tins and sprinkle with sugar. Bake 30 minutes or until toothpick comes out with just crumbs clinging to it and the tops are starting to turn golden brown. Cool 5 minutes in the pan, then remove the muffins to a rack to cool completely.

Homemade Donuts

I made these with my kids today and they were wonderful! All recognition goes to Peggianne on allrecipes.com.

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• 1/2 cup warm water (100 to 110 degrees F/40 to 45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 1 teaspoon white sugar
• 3/4 cup milk, lukewarm
• 1/3 cup vegetable shortening
• 1/4 cup white sugar
• 1 teaspoon salt
• 2 eggs
• 4 cups sifted all-purpose flour
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• 2 quarts vegetable oil for frying
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• 1 tablespoon warm water
• 1/2 teaspoon vanilla extract
• 1 cup confectioners' sugar, sifted

Directions

1. Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
2. Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
3. Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
4. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
5. Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
6. Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
7. Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
8. Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
9. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
10. Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
11. Drain the doughnuts on paper towels to absorb oil.
12. In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

BBQ Buffalo Wings

These are Matt's favorite thing that I make! Not everyone likes the taste of bbq in their hot wings, but we love it. I'm just kind of guessing at the quantity of ingredients, so you might have to season to your taste.

3 1b chicken wing sections
1 cup flour
oil for frying
3/4 c. Frank's hot sauce (however hot you like)
1/2 c. bbq sauce (I use Sweet Baby Ray's)

 First, pour some oil in your skillet deep enough to almost cover wings. As it heats, place your wings and the flour in a bag, and shake until the wings are coated. Make sure your grease is hot enough or it'll make you chicken soggy. I check the temperature by sprinkling a little flour from my fingertips, and if it sizzles on the grease I figure it's hot enough. Fry your chicken until it's crispy brown all over. Meanwhile, heat the hot sauce and bbq sauce in a medium saucepan until it's very hot. As your chicken gets done, toss them into the pan of sauce. Stir to coat, and keep a lid on the pan as the steam helps keep it crispy. Once all the chicken is done and in the saucepan, you can place the lid on and shake it around to make sure it's coated evenly. (BTW Make sure you do this part over the sink since I've accidentally dumped it on the floor before) I hope you enjoy! Sometimes Matt likes to eat his with ranch dressing or blue cheese dressing if it's especially hot.