Coconut Syrup

1 cube of Butter
1/2 cup Buttermilk

1 cup Sugar

1 tsp Baking Soda

1 tsp Coconut Extract

1. Add butter, buttermilk and sugar to a sauce pan.  Bring to a boil stirring constantly for 5 minutes, until it starts to thicken.

2. Remove from heat and stir in the baking soda and coconut extract. Serve warm!

From Sierra

Chewy Oatmeal Chocolate Chip Coconut Cookies

PREP TIME: 20 MINUTES 

COOK TIME: 10 MINUTES 

TOTAL TIME: 30 MINUTES

YIELD: 2-3 DOZEN

INGREDIENTS:

 1 cup (3.5 ounces) old-fashioned rolled oats

 2 1/4 cups (11.25 ounces) all-purpose flour (I use unbleached all-purpose flour)

 1 teaspoon baking soda

 3/4 teaspoon salt

 1 cup (8 ounces, 16 tablespoons) butter, softened (I use salted butter)

 1 1/4 cups (9.25 ounces) packed light brown sugar

 1/2 cup (3.75 ounces) packed dark brown sugar

 2 large eggs

 1 tablespoon vanilla

 1 cup (1.75 to 2 ounces) sweetened or unsweetened coconut flakes

 2 cups (12 ounces) semisweet or bittersweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350 degrees F. 
2. Add the oats, flour, baking soda, and salt to a food processor or blender and process for about 30 seconds until coarsely blended. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld electric mixer, add the butter and brown sugars and mix until light in color, 1-2 minutes. 
4. Add the eggs and vanilla and mix for another 1-2 minutes until light and fluffy, scraping down the sides of the bowl as needed.
5. Add the blended dry ingredients and mix once or twice (not all the flour will be fully combined). 
6. Add the coconut and chocolate chips and mix until no dry streaks remain.
7. Shape the cookie dough into balls (I use a #40 cookie scoop) and place several inches apart on parchment lined cookie sheets. 
8. Bake for 10-12 minutes. Let the cookies cool slightly before removing them from the pan to a wire rack.

NOTES:

If your cookies are flattening more than you like, increase the oven temperature to 375 degrees or use convection setting if your oven has it (325 degrees).

Do not freeze this cookie dough.  If you do the cookies will not cook the same and turn out different.

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Cheryl’s Famous Cinnamon Rolls

INGREDIENTS

SPONGE:

•  1/2 cup (3.75 ounces) granulated sugar
•  1/2 cup neutral-flavored oil
•  2 cups milk, scalded (heat to just below a boil)
•  4 cups (20 ounces) all-purpose flour (I use unbleached)
•  1 tablespoon instant yeast (see note for active dry yeast)

DOUGH:

•  3/4 cup (3.75 ounces) all-purpose flour
•  1/2 teaspoon baking powder
•  1/2 teaspoon baking soda
•  1 1/2 teaspoons salt

FILLING:

•  8-12 tablespoons butter, softened
•  3/4 cup (5.5 ounces) packed light brown sugar
•  1 tablespoon cinnamon
•  1/4 teaspoon cardamom (optional but delicious)

ICING:

•  3 ounces cream cheese, softened
•  8 tablespoons (1 stick, 4 ounces) butter, very soft
•  Pinch salt
•  2 tablespoons milk or heavy cream
•  1/2 teaspoon vanilla extract
•  2 cups powdered sugar

INSTRUCTIONS

1. In the bowl of a stand mixer, add the sugar and oil. Pour in the scalded milk and mix. Let the mixture sit for 15 minutes or so until it is warm but not blazing hot.
2. Add the 4 cups flour and sprinkle the yeast on top of the flour. Mix until no dry streaks remain and scrape down the sides of the bowl if needed. The dough will be loose and wet-looking. Cover the bowl and let the sponge rest until puffy and doubled, 45 minutes to 1 hour, depending on the warmth of your kitchen.
3. Add the remaining 3/4 cup flour, baking powder, baking soda and salt. Mix until the flour is completely incorporated and the dough looks smooth instead of rough and shaggy. It may not necessarily clean the sides of the bowl but it should for a pretty cohesive mass. Add additional flour only if it is too sticky to handle or a small piece of dough won't form a ball in your hands (it's ok if it leaves some doughy residue on your fingers).
4. Scrape the dough into a lightly greased bowl or container, cover with a greased plastic wrap, and let rise until doubled, about an hour.
5. On a lightly floured counter (I use about 2-3 tablespoons flour), roll or pat the dough into about a 18X12-inch rectangle (try to get as close to the 12 inch as possible). Spread the softened butter evenly across the top. 
6. Combine the brown sugar and cinnamon (and cardamom, if using) in a bowl and sprinkle evenly across the top of the butter. Pat down very lightly.
7. Starting with one long end, start rolling the rectangle into a log without pulling and stretching on the dough (but still rolling as tightly as possible). Roll the seam to the bottom and pat the log into an even thickness - it should be about 20 inches long or so at this point.
8. Cut the log into 12 even pieces or 1 inch or slightly larger sections. Place the rolls on a parchment-lined half sheet pan, tucking the loose end of the roll underneath. The rolls should be about an inch apart so they have room to rise. Cover with lightly greased plastic wrap and let rise until noticeably puffy and almost doubled, about an hour.
9. Bake at 350 degrees F for 18-25 minutes until lightly golden and baked through (do not over bake). Let cool until warm before frosting.
10. For the frosting, add the cream cheese and butter to a medium bowl. Whip with a handheld mixer until creamy. Add the salt, milk or cream, and vanilla. Mix again. Add the powdered sugar and whip until light and creamy.
11. Spread the slightly warm rolls evenly with the icing. Serve immediately or let cool completely and serve at room temperature (or warm lightly before serving).

YIELD: 12 LARGE CINNAMON ROLLS

PREP TIME 25 MINUTES

 

COOK TIME 20 MINUTES

 

ADDITIONAL TIME 3 HOURS

TOTAL TIME 3 HOURS 45 MINUTES

NOTES

If you only have active dry yeast, proof the same amount of yeast in a couple tablespoons of warm water and a pinch of sugar until the mixture bubbles and foams, 3-4 minutes. Add it to the recipe per the instructions (when the instant yeast is added).

This recipe doubles great. 

Usually with a yeast dough recipe, I give a big ol' lecture about going by the texture and feel of the dough vs the exact flour amount. With this recipe, the flour amount is important - the dough will probably be softer and slightly stickier than you may be used to - try not to add additional flour. Use the pictures and details in the post to get an idea of how the dough should look and feel. Add additional flour a little at a time only if the dough is too sticky to work with.

These baked cinnamon rolls freeze amazingly well. After they've been frosted and cooled, I'll scoop the rolls one by one into a quart-size ziploc bag, seal and freeze. It gets a little messy with the frosting, but once they are lightly warmed, no one notices - they taste as fresh as the day they were made! It helps to take them out of the bag still frozen and then microwave for a minute or so on 50% power until warm and gooey.

https://www.melskitchencafe.com/the-best-cinnamon-rolls/

Vanilla Buttercream Frosting

Ingredients:

1/2 C Butter (room temperature)
3 oz Cream Cheese (room temperature)
3 1/2 C Powdered Sugar (or add until you get the consistency you like)
1/4 C Heavy Cream
1 tsp Pure Vanilla Extract

Directions:

1. In a large bowl using a handheld or electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes.
2. Mix in the vanilla and add the powered sugar gradually and mix in fully after each addition.  Keep adding till you get the consistency you like.  Cream at low speed until well blended and creamy.
3. Pour in heavy cream and whip until the frosting is light and fluffy.

*Note: You can substitute milk for the heavy cream, but the frosting will be missing an element of silky creaminess.

S'mores Chocolate Chip Cookies

Ingredients

3/4 cup (12 tablespoons, 6 ounces) butter, softened

1 cup (7.5 ounces) packed light or dark brown sugar

1/3 cup (2.5 ounces) granulated sugar

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 teaspoon vanilla extract

1 3/4 cups (8.75 ounces) all-purpose flour (see note)

1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)

2 cups (12 ounces) chocolate chips or chunks

1 cup (1.75 ounces) miniature marshmallow bits (see note)

Instructions

1.       Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.

2.      Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.

3.      Add the eggs and vanilla and mix until evenly combined.

4.      Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.

5.      Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.

6.      Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth.

7.      Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

Notes

These cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help. 

About those marshmallow bits, your average mini marshmallows will not work! They'll melt into huge craters and become a puddly, burned mess.  Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings.

Yield: 2-3 Dozen
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins

From Mel's Kitchen Café  https://www.melskitchencafe.com/smores-chocolate-chip-cookies/

Honey Butter

Ingredients:

1 cup Honey
1 lb Butter
Small Marshmallow Cream

Instructions:
Whip all ingredients together and enjoy!

From Shauna

Breadsticks & Cheese Doodles

Mix till dissolves:

• 1/2 tbsp Yeast
• 1 tbsp Salt
• 1 tbsp Sugar
• 1 1/2 cup warm water

Add and mix well:

• 3 1/2 cups flour
• 3/4 oz oil

Directions to make dough: 

1. Mix and knead for 6 minutes. 
2. Raise till doubled and then roll as thing as possible.

For Breadsticks:

1. Cut into strips and spread with butter , sprinkle with garlic powder, sprinkle with mozzarella cheese.  
2. Bake 7-10 minutes and broil 7-10 minutes.

For Cheese Doodles:

1. Spread Garlic butter (see below) and then sprinkle mozzarella cheese.  Then roll up and slice like a cinnamon roll.  
2. Bake 7-10 minutes and broil 7-10 minutes.

Garlic butter:

• 1 stick of butter
• 1 1/8 tsp dried minced garlic
• 1 1/8 tsp dried parsley
• 3/4 tsp onion salt

Crumble Topping

Ingredients:

1 Cup Flour

3/4 Cup Brown Sugar, packed

1 tsp Cinnamon

1/4 tsp Salt

1 stick butter, cut into 8 pieces (do not melt)

Directions:

Mix together in a medium bowl flour, brown sugar, cinnamon and salt. Then add the butter and with you hands squish the butter into the mixture until it is all well mixed and in clumps.  Add to your dish by squeezing in your hands and crumbling.  

If baking something more than 30 minutes, after the 30 minutes cover with foil to prevent over browning or burning.

Makes enough to cover a 9 x 13 pan