2 cups all purpose flour
1/3 cup sugar
1 tablespoon poppy seeds
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chilled solid vegetable shortening, cut into pieces
1/4 cup ( 1/2 stick) chilled unsalted butter, cut into pieces
1/3 cup sour cream
1 large egg
2 teaspoons almond extract
almond, poppy, seed

Cinnamon butter
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup powdered sugar
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel

Pancakes
2 teaspoons fresh lemon juice
1 teaspoon grated lemon peel
2 medium Granny Smith apples (scant 1 pound), peeled, halved, cored

1 2/3 cups all purpose flour
2 tablespoons (packed) golden brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 large eggs
1/2 cup (1 stick) unsalted butter, melted, divided
apple, pancakes, cinnamon

For vinaigrette
2 tablespoons white-wine vinegar
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon sugar
2 tablespoons extra-virgin olive oil
1 small shallot, minced
1/8 teaspoon salt
freshly ground black pepper to taste

2 tablespoons unsalted butter
1 cup walnuts, chopped coarse
1/2 teaspoon sugar
2 large Belgian endives
2 Granny Smith apples
1/2 cup Stilton cheese, crumbled
2 tablespoons chopped fresh tarragon leaves
freshly ground white pepper to taste
apple, endive, stilton

2 cups all purpose flour
1/4 cup (packed) golden brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
2/3 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped dried apricots

1 large egg, beaten to blend (for glaze)
Additional golden brown sugar
apricot, sour, cream