BUTTERMILK BISCUITS (Cracker Barrel)

2 2/3 cups Bisquick 

1 cup buttermilk
1 t sugar
1 1/2 T butter, melted
melted butter, for brushing
(makes about 10 biscuits)
 

Preheat oven to 450. Mix the Bisquick, buttermilk and sugar together in a bowl. Add the melted butter into the batter. Stir until a soft dough forms. Turn out onto a well floured work surface. Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough. Roll 1/2 thick, or thicker if you prefer towering biscuits. Place close together on an ungreased baking sheet. Brush tops with melted butter. Bake 8-10 min.

BANG BANG SHRIMP (Bonefish Grill)

1/2 cup mayo
1/4 cup Thai Sweet Chili Sauce
3 drops Sriracha Hot Chili Sauce (or to taste)
1lb shelled and deveined shrimp
Dry cornstarch
oil for frying
lettuce
chopped scallions

Mix mayo with Thai Sweet Chili Sauce. Add hot sauce to taste. Dredge the shrimp in cornstarch. Heat oil to 350* Deep fat fry the shrimp until lightly brown. Drain on paper towel, put in a bowl and coat with the sauce. Serve in a lettuce lined bowl, top with chopped scallions.

COCONUT COOKIES (Aunt Renae)

Preheat oven to 325*

Beat together until fluffy:

• 1 c butter (softened)
• ½ c sugar
• 1 t coconut extract
• 2 T milk
• ½ t salt
• ¾ t baking powder

Stir in by hand:

• 2-2/3 c flour
• 1-1/2 c chopped coconut

Bake for 20-25 min (until pale gold).

When cool, if desired, drizzle with:

• 1/2 c (4oz) semi-sweet chocolate
• 1 T coconut oil (or butter or shortening)

(Put into a squeeze bottle or ziploc bag with the corner snipped.)

ROSEMARY BREAD (Macaroni Grille)

• 1 T yeast
• 1 T sugar
• 1 c warm water(100-110*)
• 2 1/2c flour
• 1 t salt
• 2 T rosemary
• 2 T butter, melted

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly (about 10min). Mix in 1 T butter, salt, and 2 cups of flour. Add 1 T of the rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary. Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining rosemary over the loaves and press lightly into the surface. Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375°F. Bake 15-20 min and brush with remaining butter.

CHOCOLATE COCONUT BROWNIES (Food Network)

Brownies:
10oz (1 2/3c) semisweet chocolate chips
2oz unsweetened chocolate
1/2c unsalted butter, sliced
2c sugar
4 eggs
1t vanilla
1 1/2c flour
1 1/2t baking powder
1/2t salt
1/2c shredded coconut

Glaze:
1/2c coconut milk
6oz chocolate chips
1c shredded coconut

Preheat oven to 350* Line a 9x13 pan with buttered parchment paper. In a double boiler, melt chocolates and butter (first 3 ingred.). In a large bowl, beat sugar, eggs, and vanilla. Stir in meleted chocolate and dry ingredients. Pour into pan and bake 30 min. Cool.

In a double boiler, bring coconut milk to a boil stirring constantly. Add remaining chocolate and stir until smooth. Pour over brownies and top with coconut. Refrigerate, covered. Cut with a warm knife.