• Butter (for the pan)
• 3 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 6 tablespoons butter
• 1 cup buttermilk

1. Set the oven at 400 degrees. Butter an 8- or 9-inch square pan.
2. In a large bowl, whisk 2 3/4 cups of the flour, baking powder, baking soda, salt, and sugar.
3. In a small saucepan, melt the butter. Add the buttermilk. With a fork, stir the liquids into the flour mixture until it forms a dough.
4. Sprinkle a counter with the remaining 1/4-cup flour. Turn the dough out onto the counter and knead lightly until smooth. Roll the dough into a 7-by-12-inch rectangle, with the long side facing you.

FILLING

• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons butter, melted

1. In another bowl, combine the granulated and brown sugars with the cinnamon and cloves. Mix well.
2. Brush the dough with some of the butter. Spread the filling evenly over the dough, leaving a 1-inch plain border on one long side (the side farthest from you). Begin rolling up from the side closest to you, like a jelly roll.
3. Cut the log in half, then in half again. Cut the pieces into thirds to make 12 coils. Transfer them to the baking pan, cut sides up, setting them in 4 even rows (3 per row). Brush with the remaining butter.
4. Bake the rolls for 30 to 35 minutes or until they are golden on top and firm at the edges. Transfer the rolls in the pan to a wire rack to cool slightly.

GLAZE

• 3/4 cup confectioners' sugar
• 2 tablespoons buttermilk
  

1. While rolls are baking, sift the confectioners' sugar into a bowl. Add the buttermilk and stir until the mixture forms a pourable glaze. Spoon the glaze onto the warm rolls and set them aside until the glaze firms.

Adapted from Far Land Provisions

Labels: bacon breadsticks, Breakfast, Buttermilk-cinnamon rolls, Dessert recipes

1. In a small mixing bowl, combine 2 cups vanilla yogurt and raisins. Reserve.
2. To make the pancakes: Combine flour, sugar, baking powder and cinnamon in a large mixing bowl. In a medium mixing bowl, combine milk, butter, egg, pumpkin and ½ cup yogurt, mixing well. Add wet ingredients to flour mixture and stir until just moist. Do not overmix. Batter may be lumpy. For thinner batter, add milk.
3. Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a quarter-cup measure, pour batter onto hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden.
4. Serve warm, topped with yogurt-raisin mixture and dusting of cinnamon. Makes 4 servings.
   Source: Elizabeth Ward for 3-A-Day of Dairy
   

Labels: bacon breadsticks, Breakfast, Dinner ideas, dinner recipes, Pumpkin Pancakes With Yogurt Raisin Topping

1. Preheat oven to 350 F.
2. Line a baking pan with parchment paper.
3. Spread about ¼ teaspoon mustard on each slice of bacon.
4. Sprinkle each with about ½ teaspoon cheese. Then roll the bacon slice diagonally around a breadstick with the mustard-cheese inside.
5. Lay on parchment-lined pan. Repeat with remaining breadsticks.
6. Bake for 25 to 28 minutes, turning once, or until bacon is crisp and brown. Remove and allow to cool to room temperature. Makes 24 breadsticks.

Labels: appetizer recipes, bacon breadsticks, Dinner ideas