Bobbett's General Conference Cinnamon Rolls

from the kitchen of Kelly Engstrom

2 c. butter
2 c. milk
1/2 c. hot tap water
2 heaping tsp. yeast
3/4 c. sugar
1 tsp. salt
7 c. flour
1 egg, beaten
brown sugar (for sprinkling dough before rolling. Use between 1/4 c. and 1/2 c.)
cinnamon (about 2 tsp.)

Dissolve yeast in warm water and set aside. Melt butter in microwave. Warm milk in microwave. Combine butter and milk. Add yeast to milk mixture until well mixed. Add the beaten egg. 

Slowly add the remaining ingredients.  Mix until dough separates form the bowl. Knead the dough for 2 minutes on low speed. 

Let the dough rise 45 min.- hour.  
Roll out into 2 rectangles. Butter dough and sprinkle with brown sugar, cinnamon, and raisins (optional)

Roll up and slice with dental floss. Place on cookie sheet with a little room for growth in the oven.  Bake at 350 degrees for 15 minutes. 

Frost with buttercream frosting:
1/2 c. butter
1 1/2 tsp. vanilla
1 c. powdered sugar
3-4 T. half & half or milk

Cream butter, sugar, vanilla. Slowly add half & half(or milk). Mix until smooth.

Coconut Raspberry Cupcakes

from the kitchen of Lindsey Stonehocker

makes 24 cupcakes

5 large egg whites
1/2 c. whole milk
1 1/2 tsp. pure vanilla extract
1 tsp. coconut extract
3 cups cake flour
2 1/3 c. sugar
4 1/2 tsp. baking powder
1/2 tsp. salt
2 sticks unsalted butter at room temp
1 c. unsweetened coconut milk
2 c. fresh,washed, and dried raspberries
2 1/2 c. sweetened flake coconut
24 fresh, washed raspberries

1 lb. cream cheese at room temp
3 sticks unsalted butter at room temp
1 tsp. pure vanilla extract
1/2 tsp. coconut extract
2 c. confectioner's sugar, sifted 

Preheat oven to 300 degrees.  Line muffin tin with paper cups. Put egg whites in a bowl and whisk slightly. Add 1/2 cup milk and vanilla and whisk to the mix thoroughly.  In a large mixer bowl combine the flour, sugar, baking powder, and salt.  With the mixer on low beat dry ingredients to break up any lumps. Add the butter and coconut milk on a low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes. Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition. 

In a separate bowl toss the raspberries with the 1/2 c. of cake flour.  add to batter and carefully fold until incorporated.  Spoon batter into each muffin tin, almost to the top, but leaving about 1/8 inch.

Bake for 30 min or until toothpick comes out clean. Allow the cupcakes to cool in their pans for 10 minutes then place them on a wire rack to cool completely. While cupcakes are cooling, make the frosting.  Combine cream cheese with sugar with a mixer. Cream until smooth.  Spread a generous amount on each cupcake. Put shredded coconut in shallow bowl and dip each cupcake in to coat with coconut. Toss the 24 remaining raspberries in granulated sugar to coat.  Top each cupcake with one sugar coated raspberry. 

Raspberry Lime Sheet Cake

Jacquelynn Sokol, from the kitchen of Annie's Eats. Link to recipe on her blog here.

This is a dessert, but I think it fits even better as a brunch dish.

Cake:

2 3/4 c. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 c. sugar
zest of two limes
1/2 c. oil
1/4 c. plain yogurt
1 tsp. vanilla extract
3/4 c. milk
1 T. lime juice
2 c. fresh raspberries

glaze:
1 c. powdered sugar
1-3 T. lime juice

Combine flour, powder, soda, and salt. Set aside. In separate bowl combine sugar and lime zest. Add oil and beat. Mix in Yogurt and vanilla. In a measuring cup combine milk and lime juice. Stir in half of dry ingredients to wet ingredients and combine on low speed. Add milk and mix until smooth then add the rest of the dry bowl. Pour batter into 9X13. Drop raspberries evenly over top and bake in 350 degree oven for 32-36 minutes or until done.

Prepare glaze and drizzle over top when done baking and cooled.

Oreo Stuffed Chocolate Chips

From the kitchen of Picky Palate
http://picky-palate.com/2011/01/06/oreo-stuffed-chocolate-chip-cookies/

Oh my these are a new favorite at the Bahr home right now! Use the link above for pictures and easy printable recipe. Combine two of my favorite cookies for an amazing surprise in the middle. Use your own favorite chocolate chip cookie recipe or try hers. I tried her recipe and it was good but definitely needed more flour.  Enjoy!

1 cup margarine or butter, softened
3/4 cup packed light brown sugar
1 cup sugar
2 eggs
1 Tbsp vanilla
3-1/2 cup flour
1 tsp salt
1 tsp baking soda
10 oz bag chocolate chips
1 bag Oreos

Prehead oven to 350 degrees. Cream butter and sugars until well combined. Add eggs and vanilla. Mix in flour, salt, and baking soda, and then chocolate chips until just combined. Using a cookie scoop take one scoop and place on top of an Oreo cookie. Take another scoop of dough and place on bottom of Oreo cookie. Seal edges together by pressing and cupping in hand until Oreo is enclosed with dough. Bake for 9-13 minutes or until how you like them. Let cool for 5 minutes before transferring to cooling rack.

Makes 2 dozen VERY LARGE cookies!

Chocolate Chip Cookie Dough Truffles

From the kitchen of loveandolive oil.com

These are the bomb! Oh man, watch out!

YIELD: 3-4 dozen

PREP TIME: 1 hour

TOTAL TIME: 2 1/2 hours

ingredients:

2 1/2 cups all purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
1 cup (2 sticks) butter or margarine, room temperature
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla
1/3 cup milk or soy milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating

directions:

Beat butter and sugars and in large bowl with electric mixer on medium speed until light and fluffy. Add soymilk and vanilla. Stir in flour, baking soda and salt and mix on low speed (or by hand) until incorporated. Stir in chocolate chips.

Cover and chill dough for 1 hour.

When dough is firm enough to handle (it may help to lightly flour your hands), form dough into 1" balls and arrange on a baking sheet lined with waxed paper. Place sheets in freezer and let chill for 30 minutes.

Melt chocolate candy coating in a double boiler or in microwave according to package directions. Using forks or a dipping tool, dip cookie balls into candy coating to cover. Tap fork on side of pan to remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set. Store, chilled, in an airtight container for up to 1 week (though good luck making them last that long).

Chewy Coconut Lime Sugar Cookies

From the kitchen of someone on pinterest

These are awesome!

2-3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup butter, softened
1-1/2 cup sugar
1 egg
1/2 tsp vanilla extract
zest of one large lime, finely minced
3 Tbsp lime juice
1/2 cup unsweetened toasted coconut
1/2 cup sugar for rolling cookies

Directions
1. Preheat oven to 350 degrees. Toast coconut- put a layer of coconut on a cookie sheet and bake it at 350 degrees for 5-7 minutes. Watch carefuly.
2. In a small bowl, stir together flour, baking soda, baking powder and salt. Set aside.
3. Using a mixer, beat together the butter and sugar until smooth and fluffy.
4. Beat in egg, vanilla extract, lime juice, and lime zest.
5. Gradually blend in the dry ingredients and toasted coconut.
6. Rolls rounded teaspoonfuls of dough into balls, and roll in sugar. Placed on lined cookie sheets about 1-1/2 inches apart. They spread quiet a bit.
7. Bake 8-10 minutes in the oven or until lightly browned.
8. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Raspberry Tarts

From the kitchen of Alisa Chytraus.

Use the Better Homes & Garden Sugar cookie cutout recipe for the shell:

2/3 c. butter, softened
3/4 c. granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1 egg
1 T. milk
1 tsp. vanilla
1 c. all -purpose flour

Mix butter and add sugar, baking powder, and salt. Then beat in egg, milk, and vanilla. Add flour last. Chill dough for 30 minutes. Bake the cookies in muffin or mini muffin tin at 375 for 7 to 8 minutes.

The filling:

1 pkg. cream cheese

1/3 cup sugar

1 tsp. vanilla

Top with favorite fruit. Raspberries are delicious with this recipe.

Coconut Cheesecake

From the kitchen of Alisa Chytraus

1 3/4 cups finely crushed Graham crackers (24 squares)
1/4 cup finely chopped walnuts
1/2 t. Cinnamon
1/2 cup butter, melted
3 8oz. pkgs. cream cheese
1 cup sugar
2 T. Flour
1 t. Vanilla
1/2 tsp. coconut extract
1/2 t. Finely shredded lemon peel (optional)
2 eggs
1 egg yolk
1/4 cup coconut milk

Crust- mix crackers, walnuts, and cinnamon. Add butter. Press into an ungreased 8 or 9 inch springform pan.
Filling- beat cream cheese, sugar, flour, vanilla, and lemon peel. Add eggs and yolk, beat on low speed until combined. Stir in milk.
Pour filling into crust lined pan. Place on a baking sheet. Bake 375 for 35-40 min for 9 inch pan and 45-50 min for 8 inch pan. Center will appear nearly set when shaken.
Cool in pan on wire rack 15 min. Loosen crust from sides of pan. Cool 30 min. more. Remove sides of pan. Cool 1 hour. Cover and chill at least 4 hours in fridge. Top with fruit.

Banana Fritters

from the kitchen of the Ferguson family in Australia. This family served these on my mission and I loved them and got the recipe. I have kept it all these years and made it for the first time yesterday.

2 cups flour (self raising)
1/2 tsp. baking soda
1 1/2 cups of water
8-9 Bananas (cut in thirds)

Mix first three ingredients. Cut bananas and dip in batter to coat. Deep fry in hot oil, but not too hot. Eat with vanilla ice cream. I liked it with a little bit of cinnamon sugar sprinkled on the fritters. Serves 10-12.

Macaroons

from the kitchen of Marcella Borrowman

1/3 c. butter, softened
3 oz. cream cheese, softened
3/4 c. sugar
1 egg yolk
2 tsp. orange juice
1 tsp. almond extract
1 1/4 c. flour
2 tsp. baking powder
1/4 tsp. salt
3 + 3/4 c. coconut

Beat butter, cream cheese, and sugar until blended. Add rest of liquids. Gradually add flour, baking powder and salt, beating until well blended. Stir in 3 c. coconut. Cover, refridgerate 1 hr. Shape into 1-inch balls. Roll in remaining 3/4 c. coconut. Place on ungreased cookie sheet. Bake 10-12 min.or until lightly browned at 350 degrees.

Can dip half in chocolate or drizzle over.

Sweet Potato Oatmeal Chocolate Chip Bars

Hayley had these sweet potato bars at the last RD meeting. They are really yummy and pretty good for you! From Team Nutrition USDA's Grow It, Try It, Like It!

2 large, fresh sweet potatoes cooked and mashed (see Tip below)

¾ cup sugar

¼ cup canola oil

¼ cup lowfat or fat-free plain yogurt

1 large egg, beaten

¾ cup all-purpose flour

¾ cup whole-wheat flour

1 ¼ cups quick-cook oatmeal (not instant)

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

1 cup (6 ounces) of semisweet mini chocolate chips or regular size chocolate chips

Preheat oven to 350 degrees Fahrenheit.

Place sweet potato and sugar in large mixing bowl: mash until smooth. Add oil, yogurt, and egg; mix thoroughly. Measure and mix flours, oatmeal, baking soda, and spices in medium-size bowl. Add dry ingredients to sweet potato mixture; stir just enough to combine. Add chocolate chips and stir to mix.

Spray 13”x 9”x 2” baking pan with nonstick cooking spray. Pour batter into pan; smooth out batter evenly in pan and place pan on middle rack in oven.

Bake at 350 degrees Fahrenheit for 25-30 minutes or until lightly brown.Remove from oven and let cool in pan for 8-10 minutes. Cut into bars (4 cuts by 8 cuts) and

remove from pan. Cool before serving.

Variation: Substitute drained, canned sweet potatoes (15-ounce can) for fresh sweet potatoes.

Do not use canned, candied sweet potatoes.

Scrub fresh sweet potatoes, prick them with a fork, and cook in the microwave 10-15 minutes until done.

Cool sweet potatoes to temperature comfortable to the touch and remove flesh from skins.

Magic Marshmallow Crescent Puffs

This didn't make it is the book. SORRY!!!

The $25,000 grand prize winner of the 1969 Best of the Bake-Off. Today the grand prize winner receives 1 million dollars. This recipe is what got us interested in the Pillsbury Best of the Bake-off Contest. These puffs are is a family favorite.

1/4 c. sugar

1 tsp. cinnamon

16 marshmallows

1/4 c. melted butter or margarine

2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls

powdered sugar glaze

1/2 c. chopped walnuts

Combine sugar and cinnamon. Dip marshmallow in melted butter or margarine, roll in sugar-cinnamon. Wrap a crescent triangle around each, place marshmallow at wide end of crescent completely covering and squeezing edges of dough tightly to seal. Dip melted butter or margarine, place triangle point down in greased muffin pans. Put on foil or a cookie sheet to catch drippings. The marshmallow melts and some does drip out, this prevents it going on to the bottom of oven.

Bake at 375 degrees for 10 to 15 minutes until golden brown. Immediately remove; drizzle with glaze. Sprinkle with nuts.

Glaze:

1-1/2 c. powdered sugar

1/2 tsp. vanilla

3 to 4 T. evaporated milk

Chocolate Caramel Popcorn

Jacquelynn Sokol, from the kitchen of Katie Lowder.

1 bag kettle corn

1 bag white chocolate chips

1½ c. milk or dark chocolate chips

1 bag caramel

Cook kettle corn according to bag instructions. Take out uncooked kernels. Melt white chocolate in microwave in 1 minute increments. Toss and coat the popcorn in the chocolate evenly.

Spread out on cookie sheet.

Melt milk chocolate and drizzle over popcorn. Melt caramel and drizzle over popcorn. Let it sit about an hour.

White Chocolate Popcorn

Karen Sokol

Hayley and I learned to make this at a Relief Society candy making class in 2001.

One bag Orville Redenbacher Light-Butter microwave popcorn

One 10½ oz. bag white chocolate

Pop popcorn and pour into bowl. Melt chocolate in the microwave (30 seconds at a time, stirring in between) or in the oven (20 minutes on lowest setting). Pour chocolate over the popcorn and stir to coat evenly. Pour on wax paper and let set until no longer sticky.

You may use air-popped popcorn without any butter on it (8-10 cups) depending on how thick you want the chocolate coating.

Vanilla Ice Cream

Karen Sokol

6 eggs

3 c. sugar

1 quart cream, whipped softly

2 T. vanilla

1/4 tsp. salt

2 quarts milk

Beat eggs to foam, add sugar gradually, beating until mixture is thick as cake batter. Fold in whipped cream, vanilla, and milk. Freeze in 6 qt. electric ice cream freezer. Makes 20 servings.

Raspberry Frozen yogurt

Jacquelynn Sokol,from the kitchen of Kim Hermansen Thomas.

1 large container of plain yogurt

1¼ c, sugar

1 bag frozen raspberries

Follow ice cream maker instructions. You will need ice and rock salt.

Peppermint Dessert

Karen Sokol, from the kitchen of Janet Moyes Packer.

My BYU roommates, Janet and Brenda, and I made this summer term June 1974. It is a light, refreshing pink dessert.

1 pint whipping cream (whipped stiff)
Fold in: 1 c. chopped walnuts
1 c. crushed peppermint candies
1½ c. small marshmallows


Butter a 9 X 9" glass dish. Crush vanilla wafers and put in the bottom of the dish. Add the whipped cream and candy mixture, spread evenly. Top with more crushed vanilla wafers. Refrigerate for at least 8 hours. Cut into squares and serve.

Peach Ice Cream

Karen Sokol, from the kitchen of Beverly Berntsen.

4 c. fresh peaches (chopped fine or crushed)

3 c. sugar

Juice of 2 lemons

1 pkg. lemon Jell-O

1 c. hot water

1 pint whipping cream

1 pint milk

1 can evaporated milk

Dissolve Jell-O in hot water. Add sugar, peaches, and lemon juice. Then add cream and milk. Place in ice cream freezer and process. Makes 6 quarts.

To make strawberry ice cream, use 4 packages frozen strawberries and 1 pkg. strawberry Jell-O instead of peaches and lemon Jell-O.

ChexÒ Muddy Buddies

Jeff Sokol

9 c. of Chex

1 c. chocolate chips

1/4 tsp. vanilla

1/2 c. peanut butter

1/4 c. butter

1½ c. powdered sugar

Microwave butter, chocolate chips, and peanut butter for 1- 1½ minutes. Add vanilla. Mix in a Ziploc bag to coat the Chex.

Mint Sandwiches (like Fernwood’s)

Karen Sokol

We learned to make these at the candy making class, Relief Society 2001. Deborah and Carla Mangum were the teachers.

Ingredients:

21 oz. milk chocolate

10½ oz. green chocolate

Peppermint oil (not extract)

(7 drops per layer)

Orange oil: 10 drops per layer

Almond oil: 7 drops per layer

Equipment:

3 oven safe bowls for melting chocolate

Wax paper

Jelly-roll pan

Rubber spatula

Sharp paring knife

Yard stick

Melting Instructions:

Oven: Put oven temp. on lowest setting (150-170 degrees.) Put 10½ oz. of chocolate (one bag) in each bowl; put all three bowls of chocolate in oven until melted (about 20 min.)

Microwave: Very cautiously (chocolate will burn) melt 1 layer (10½ oz.) at a time, 1 minute at a time on medium. Stir--don't wait for chocolate to lose its form--it won't. If not melted, repeat and stir until it is.

Making of Mints:

Get ready: Tear off wax paper 4" longer than the pan. Center it in your pan and crease it with your fingernail on all four sides so it lays flat in pan. Place small dabs of chocolate under each corner to hold wax paper down.

Layering chocolate: Take 1 bowl of melted chocolate (10½ oz.) Add proper amount of oil and stir. Spread evenly on wax paper in pan. Pound pan on cupboard to make smooth and remove air bubbles. Let stand until chocolate loses its shine or glossy look. Repeat whole process with green layer and top chocolate layer. As soon as the top layer has lost its shine, it is ready to cut.

Cutting your mints: In order for your mints to look nice in a box, you must take your time when cutting. Make sure they are as exact in size as possible. Mark pan 1½ " on the long side of the pan and 1 3/8 " on the short side. For straighter cutting use a T-square. Use a glove when boxing mints to prevent fingerprints.

Helpful Hints: Before you cut your mints, gently pick up each end of wax paper to loosen the dabs of chocolate holding the wax paper down. Your mints won't stick in those places.

If you wait too long between adding each layer of chocolate, the layers won't bond. If this happens, place pan in 100 degree oven to re-warm chocolate, (or blow with a warm hair-dryer). Let it sit on counter until shine is gone and then continue.

Once you have spread your chocolate on, do not keep working it. Pound it and let it set.

If you heat your last layer a little bit warmer, it will make your mints smoother. Don't move your pan once you have pounded the layer.