Sandra's Fresh Apple Pecan Cake (9x13")

 

My husband loves this cake
so much he had two pieces 'after' eating lunch...

Ingredients

2 Eggs
1 ½ cup Canola Oil
2 cups Granulated Sugar
3 cups A-P Flour
2 teaspoons Ground Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Kosher Salt
1 ½ teaspoons Baking Soda
4 cups Chopped Apples (peeled and cored): measure after chopping
1 cup chopped Pecans: measure after chopping
1 teaspoon Vanilla Extract
⅔ cup 2% Milk
—Confectioners’ Sugar (for dusting top once cake has cooled)

Method

Preheat oven to 325F. Spray a glass 9x13” baking pan; set aside.
In a large bowl, beat eggs, oil and sugar with a hand mixer and set aside.
In a medium bowl, sift flour, cinnamon, nutmeg, salt and baking soda together.
Add the sifted ingredients to the wet ingredients in the large bowl, use a wooden spoon to combine. Add apples, pecans, vanilla and milk to the cake mixture, and fold to combine.
Pour into prepared baking pan, and use a spatula to spread out evenly.
Bake in preheated oven for 1 hour and 10 minutes (turning half way for even baking), or until a toothpick inserted in center comes out clean.
When cake is completely cool, dust with confectioners’ sugar.

SANDRA'S CINNAMON RAISIN STREUSEL MUFFINS

 

An easy recipe to prepare
with awesome results...

Prep: 15 Mins.

Bake: 30 Mins.

Yield: 12 Cupcake-Size Muffins

 

INGREDIENTS

 Muffin batter:

 WET:

1/3 cup vegetable oil

1 egg, beaten

2/3 cup milk

 DRY

1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 teaspoons baking powder

1/2 teaspoon baking powder

1 cup raisins, tossed with 1 teaspoon A-P Flour (prevents them from sinking to bottom of batter)

 

Crumb topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

1/2 teaspoons ground cinnamon

 METHOD

 Preheat oven to 350F. Grease cupcake-size baking pan cups, or line with muffin liners and then spray insides.

 Whisk all muffin wet ingredients in a medium bowl, add all dry ingredient on top of wet ingredients (except raisins) and combine with a wooden spoon. Fold in flour-coated raisins. Scoop batter into prepared baking pan cups with/without liners until evenly disbursed.

Mix crumb topping ingredients in a small bowl using a pastry cutter (or fork) until crumbly and the size of peas, and sprinkle evenly over muffins (using a teaspoon) before baking.

Bake for 30 minutes (turning half way) in the preheated oven, or until a toothpick inserted in center of muffin comes out clean.

Let hot muffins cool in baking pan for a minimum of 10 minutes before removing, and serving.

Sandra's Homemade French Bread (1 loaf) with Garlic Bread Options

We prefer this small crumb soft crust version,
most recipes yield two loaves, this is a single loaf recipe;
perfect for my husband and me as there are no additives
so lasts several days (not weeks with unknown ingredients)...

 Ingredients

1 cup plus 2 TBS warm water
1 tablespoon agave
1-1/2 teaspoons active dry yeast
3 cups all purpose flour
1TB canola oil
2 teaspoons kosher salt
—melted, salted butter for brushing

Steps

In the bowl of an electric stand mixer fitted with the dough hook, combine the water agave and yeast. Let the mixture bubble and foam before proceeding (this can take 3-5 minutes).
Add the flour, oil and kosher salt, and mix. Let mixer knead dough for 2-3 minutes until the dough is smooth and has pulled away from sides.
Transfer the dough to a lightly greased bowl and cover with a greased plastic wrap. Let the dough rise until doubled, about an hour or so, depending on the warmth of your kitchen.
Turn the dough onto a lightly greased surface and pat into a thick rectangle, 9X13-inches or thereabouts (doesn't have to be exact). Roll the dough up starting from the long edge, pressing out any air bubbles or seams with the heel of your hand, and pinch the edge to seal. Arrange seam side down on a large baking sheet lined with a silt pat liner.
With a bread lame, razor blade or VERY sharp knife, cut five equally-spaced gashes at an angle on the top of loaf (you can wait to score the bread until after it rises, but it can easily deflate if the razor/knife isn't sharp enough).
Cover the loaf with greased plastic wrap, and let rise until noticeably puffy and nearly doubled in size, about 40 minutes (preheat oven at 30-min mark).
Preheat the oven to 375 degrees F and make sure the oven rack is in the center position.
Bake the loaf for 30 minutes total: turning and brushing with melted butter at the 15 min. mark, and then until golden and baked through (internal temp of 192F) for 15 additional mins.
Remove from oven and brush with melted butter over the hot loaf (this softens the crust a bit), place loaf on a baking rack, cover with kitchen towel and let cool, covered, for a minimum of 2 hours before storing.
Notes
To transform this loaf to “Sandra’s Garlic French Bread Loaf” Halves or slices:






Ingredients
16 oz. loaf of French bread (from Sandra’s Homemade French Bread): Cut either in half lengthwise, or into 1" slices (see baking times for either version)
½ cup salted butter softened  
½ teaspoon garlic granules 
1 teaspoon dried parsley 
¼ cup parmesan cheese, freshly grated


Method 
Preheat oven to 425°F. Preheat oven to 425°F.
Slice loaf of French bread in half lengthwise. 
Stir together softened butter, garlic salt, parsley, and cheese. 
Use a spatula to spread butter mixture onto bread loaf and place the two halves face up on a baking sheet. 
If baking whole ‘halves’ as shown, bake for 6-8 minutes, or until toasty and golden brown.
If sliced to 1”-thick, bake for 5-6 minutes, or until toasty golden brown.


Notes 
If sliced 1”-thick then flash-frozen flat for 1 hour (and then frozen afterwards when put back together as a loaf before freezing), pull frozen slices apart, lay flat on baking sheet, and bake for about 7-10 minutes, or until toasty and golden brown.

Sandra’s Easy Apple Butter (No refined sugars or pectin)

Wonderful shelf-stable (no refrigeration needed until its opened) condiment,
a taste like no other that's excellent on toast,
bagels, English muffins, ice cream, etc...

Prep: 20 Mins.

Cook: 1 Hr.

Water Bath: 10 Mins.

Stand/Set: 24 Hrs.

Yield: 4 cups (or Four 1/2-pint jars)

Ingredients

10 medium honey crisp apples (about 3 pounds) washed, cored and cut into 1/4” pieces; no need to peel
¼ teaspoon kosher salt
2 tablespoons lemon juice
1 ½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground allspice
⅛ teaspoon ground cloves
½ cup pure maple syrup
1 teaspoon vanilla paste or extract

Method

Stir all ingredients together in a medium-sized, heavy-bottom pot. Cover and cook on medium heat, stirring every 10 minutes while scraping bottom, for 1 hour, until apples have softened and reduced.
Turn off the heat, remove the lid, and let apples cool for 15 minutes.
Blend apple mixture with an immersion blender until smooth..
Distribute evenly among 4 sterilized 1/2-pint jars, prepare for processing by placing on lids, including screwing on ring only finger-tight.
Process in water bath, begin timing after boiling commences for 10 minutes.
Remove jars, using a jar-lifter, and place on a clean kitchen towel — do not disturb for 24 hours while they seal and set, which are shelf-stable up to 1 year. Be sure to label and date before storing.

Notes

Any jars that do not seal (I listen for ping/# of jars), place in refrigerator and use within 1 week.  

SANDRA'S ONE POT VENISON GOULASH

 

Prep: 10 Mins.

Cook: 40 Mins.

Rest: 5-10 Mins.

Servings: 8-10

Ingredients

1 pound ground venison
1 small onion, diced
½ red bell pepper, diced
1/2 cup diced celery
1 small can sliced mushrooms, drained
2 teaspoons granulated garlic
1 teaspoon onion powder
1-1/2 cups water
1 can (14.5 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes, undrained
1-1/2 teaspoon Italian seasoning
½ teaspoon agave
½ teaspoon crushed red pepper flakes
1 tablespoons Worcestershire sauce
1/4 cup ketchup
2 teaspoons apple cider vinegar
1-1/4 cups uncooked elbow macaroni

Method

In a 6 quart heavy bottom saucepan, cook and crumble beef over medium-high heat until no longer pink.
Add the onion, green pepper, celery and mushrooms. Cook until tender, about 3-5 minutes.
Add garlic and onion powders, water, tomato sauce, diced tomatoes and its juice, Italian seasoning, agave, crushed red pepper flakes, Worcestershire sauce, ketchup, and apple cider vinegar.  
Bring to a boil, cover and reduce heat to medium-low. Allow to simmer for 20 minutes. 
Add the elbow macaroni and stir well. Return lid and continue to simmer for 15 minutes, covered, or until the noodles are done. 
Remove from heat, and allow to sit, covered, for 5-10 minutes and mix well before serving.

SANDRA'S CANDIED PECANS

 

Ingredients

1/2 cup granulated sugar, or more to taste
1-1/2 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg white
1 tablespoon water
1 pound pecan halves (4 cups)

Method

Preheat the oven to 250F.
Mix sugar, cinnamon, and salt together in a small bowl.
Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to fully coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 50 minutes. Remove from oven and let cool on baking sheet for 20 minutes before breaking them apart and storing in an airtight container for up to 1 month. You can also freeze them, just take out an hour before using on salads, snacking, baking, etc.

SANDRA'S MILE HIGH LEMON CHIFFON PIE

 

A truly decadent dessert
your family and friends are bound to love...

Prep: 1 Hr.

Yield: 8-10 Servings: (1) 9" Pie

Bake: 10 Mins. (Crust)

 

INGREDIENTS

Crust

1-1/4 cups all purpose flour

1 stick unsalted butter, cold and cut into pieces

1/4 teaspoon salt

1/4 cup ice water (more or less, depending on your humidity)

 

Filling

1 1/2 cups granulated sugar

1/3 cup cornstarch

1 1/2 cups cold water

2 egg yolks, beaten

1/4 cup lemon juice

Pinch of kosher salt

--1 (14-oz. can) Sweetened Condensed Milk (reserve for assembling pie later on)

 

Whipped Cream/Topping, divided

1-3/4 cup heavy whipping cream

1/3 cup sifted confectioners' sugar

1 teaspoon vanilla extract

 

METHOD

Crust

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

 

Preheat oven to 425F.

 

Line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans (or pie ball weights) over foil to weight bottom of crust down while baking.  Bake for 10 to 12 minutes.  Remove from oven and let cool completely before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

 

Filling

In a ‘cold’ small saucepan, mix together water and cornstarch.

When the cornstarch dissolves, add sugar, lemon juice, slightly beaten egg yolks, and kosher salt.

Cook over medium heat stirring constantly until it thickens and comes to a boil.

Remove the thicken lemon mixture from the heat (or cook longer if you’d like it thicker).

Let the filling cool completely before using (but first cover top of filling with plastic wrap to prevent a skin  from forming).

 

Whipped Cream/Topping, divided: (2/3 for incorporating into filling / 1/3 for topping)

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar in batches and continue beating on high speed until stiff peaks form. Add the vanilla extract and whip to incorporate. Set aside.

 

Assemble the Pie

 

In a large mixing bowl, combine lemon pie filling and sweetened condensed milk and stir until they are well combined. Add 2/3rds of the prepared whipped cream (reserving 1/3 for topping); fold together until well combined. Pour the filling into the prepared crust leaving a high mound in center, top with reserved 1/3 of whipped cream, and refrigerate for a minimum of 4 hours until the filling is set. ~ Enjoy!

 

SANDRA'S MINI KEY LIME PIES

 

Yields: 5 Mini Pies [5 (8-oz./1-cup size) Ramekins]

Prep: 15 Mins.

Bake Crust: 8 Mins.

Bake Filled Pies: 8 Mins.

INGREDIENTS

Crust:

1/2 cup graham cracker crumbs

1 tablespoon granulated sugar

1-1/2 tablespoons salted butter melted

Filling:

1 (14 oz. can) sweetened condensed milk

1/4 cup sour cream

1/3 cup key lime juice (or lime juice)

1 key lime zested (or a regular lime zested)

1 large egg yolk, beaten

Whipping cream:

1 cup heavy whipping cream

2 teaspoons vanilla extract

4 tablespoons confectioners' sugar

METHOD

Preheat oven to 350F. Place 5 ramekins on a baking sheet; set aside. Place a medium glass bowl in the refrigerator to chill for whipped cream preparation.

For the crust, place the butter and sugar in a small glass bowl and microwave on high for 30 seconds. Add the graham cracker crumbs and mix to combine. Spoon the crust mixture equally amongst the 5 ramekins and press to form crust-like bottoms.  Bake in preheated oven for 8 minutes.

Meanwhile, prepare the filling by zesting the lime (divide in half, as you'll use 1/2 for the filling and the other 1/2 for garnishing the pies).  In a 4-cup glass measure, add the lime juice, sweetened condensed milk, sour cream, beaten egg yolk, and 1/2 the lime zest; whisk to combine until smooth.

Once the crust are baked, pour the filling equally on top of the crusts in the 5 ramekins; bake for 8 minutes. Remove from oven to a baking rack and let mini pies cool for 30 minutes.

Once cooled, place in refrigerator, uncovered, for 3 hours to fully set and for flavors to meld.

Meanwhile, prepare the whipped cream in the prepared chilled bowl and whip until peaks form, add the vanilla extract and confectioners' sugar; whip to incorporate until it reaches the stiff-peak stage. Place, covered, in the refrigerator until pies are ready to serve (along with the remaining lime zest for garnish).

After 3 hours, remove the pies, top with whipped cream, sprinkle each pie equally with the remaining lime zest. ~ Enjoy!

___________

Tip: If you are not going to serve all of them after the 3-hour refrigeration time, please cover any remaining pies with plastic wrap and feel free to store up to 5 days.

SANDRA'S HEARTY LENTIL and SWEET POTATO STEW

A delicious and fulfilling stew
to prepare for your loved ones on a fall/winter day...

Yield: 8-10 Servings

Prep: 20 Mins.

Cook: Appx. 1-1/2 hrs.

 

INGREDIENTS

 

2 TB canola oil

1 LB moose meat cut into bite-size pieces (or beef)

2 TB flour

6 cups beef broth

1 tsp garlic powder

1 tsp onion powder

4 medium carrots, scrubbed and chopped

1 medium yellow onion, diced

My live rosemary plant
 (this is 1 of 3 that are thriving)...

2 stalks celery, sliced

1 (14.5-oz. can) diced tomatoes with juices

1 cup organic dry red lentils (*See note below)

1 TB chopped fresh rosemary (or 1 tsp dry cracked needles, or 1/2 tsp ground)

1 teaspoon of kosher salt

1/2 teaspoon freshly ground black pepper

1 ruby red sweet potato, peeled and chopped into 3/4" cubes

 

METHOD

 

Place a medium heavy-bottom pot over high heat and add the oil; wait until oil shimmers.  Add the meat, garlic powder and onion powder, and cook until meat is browned. Add the flour, cook 1 minute stirring constantly.  Add the broth and bring to a boil while scraping bits from bottom of pot, reduce heat to a low simmer, cover, and cook for 30 minutes.

 

Add the carrots, onion, celery, diced tomatoes, lentils, rosemary, salt and pepper. Bring stew to a boil, reduce heat to a low simmer, cover, and cook for 30 minutes, while stirring at 10-minute intervals.

 

Add the sweet potato cubes, cover, and cook for a final 20 minutes, stirring at 10 minute intervals. Taste for seasonings, and add additional salt/pepper only if needed. ~ Enjoy!

 

~~~~~~~~~~~~~~~~~

(* Note: Place the 1 cup raw red lentils on a white plate to sort out any unwanted matter before adding them to the pot of stew, just the same as you would do with dry beans before cooking them.)

SANDRA'S APPLE PECAN RAISIN BREAD

 

The best quick and easy bread to prepare
with a super lovely apple flavor
that's rich and moist...

Yield: 2 loaves
Prep: 20 Minutes
Bake: 1 hour
 
Ingredients
 
4 Honeycrisp apples, peeled, grated and hand-squeezed dry (should yield 4 cups)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
3 large eggs, beaten
2 (5.3-oz containers) Chobani peach yogurt
3 tsp vanilla extract (Click this link for Sandra's homemade recipe)
1/4 cup chopped pecans
1 cup raisins
2-3/4 cups all-purpose flour
1/2 tsp baking powder (I use double-acting)
1-1/2 tsp baking soda
1/2 tsp kosher salt
3 tsp apple pie spice blend (Click this link for Sandra's homemade recipe)
 
Method
 
Preheat oven to 350F. Spray 2 loaf pans with baking spray; set aside.
 
In a large bowl, grate the peeled apples directly into bowl using a box grater. Fold both sugars with the grated apples; let sit for 15 minutes (a lot of liquid will form during this time, do not drain).
 
To the large bowl of apples and sugar, add oil, beaten eggs, vanilla extract, pecans and raisins; stir to incorporate.
 
In a medium bowl, whisk flour, baking powder, baking soda, salt and apple pie spice blend.
 
Stir dry ingredients into the apple mixture; do not over mix.
 
Pour batter equally amongst two prepared loaf pans.
 
Bake, turning half way through, for a total of 1 hr., or until the center tests done using a toothpick.
 
Remove from oven and let bread cool in loaf pan on a baking rack for 10 minutes. Remove from loaf pan and place loaves on their side on baking rack, cover with clean kitchen towel(s), and let bread cool completely. ~ Enjoy!
 

SANDRA’S HUMMINGBIRD BUNDT CAKE

A delightful and easy cake to prepare and is super flavorful...

Servings: 12

Prep: 30 Mins.
Bake: 1Hr and 5 to 15 Mins.
 
INGREDIENTS:
 
CAKE:
 
WET
1-1/2 cups canola oil
3 large eggs
2 tsp vanilla extract
3 mashed ripe bananas
1 (8-oz can) crushed pineapple with its juice (do not drain)
 
DRY
3 cups all-purpose flour
½ tsp ground ginger
1-1/2 tsp ground cinnamon
¼ tsp freshly ground nutmeg
1 tsp double-acting baking powder (or regular)
1 tsp baking soda
1 tsp kosher salt
 
ADDITIONS
1 cup shredded sweetened coconut
1 cup pecans, finely chopped
 
METHOD:
 
Preheat oven to 325F (not 350F).
 
Generously spray a bundt pan with baking spray (or use oil and then flour the pan).
 
In a large mixing bowl, use a whisk to combine all the wet ingredients. Place all the dry ingredients in a sieve and sift over wet ingredients in large bowl; use a wooden spoon to just to combine (do not over mix).  Fold in the additions.
 
Pour cake batter into the bundt pan. Bake in preheated oven for 1 hour and 5 to 15 minutes (turning half way for even baking), just until a toothpick inserted comes out clean. (Do not overbake or the cake will be dry).
 
Remove hot cake from oven and place upright in bundt pan on a baking rack to cool for 30 minutes.  Invert pan to remove cake, and place on baking rack to fully cool.
 
Meanwhile, prepare the frosting shown below.
 
BUTTER CREAM FROSTING:
 
8 TB salted butter, at room temp
8 TB cream cheese, at room temp
4 cups confectioners’ sugar, sifted
2 tsp vanilla extract
 
METHOD:
 
Place all frosting ingredients in a medium-size bowl. Use a hand mixer to combine, then continue beating until smooth and fluffy for about 3 minutes. Cover and set aside at room temperature until cake has fully cooled, then frost. ~ Enjoy!

MAX'S RED CURRY CHICKEN

 

Max says,
"This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"...

Servings: 4-6
Prep: 20 Mins.
Cook: 20 Mins.
 
INGREDIENTS:
 
2 tablespoons red curry paste

2 (13.6 oz.) cans unsweetened coconut milk
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
 
--Prepared steamed rice for serving
 
METHOD:
 
If using, cook rice according to package directions.
 
Place all curry ingredients into a medium saucepan and bring to boil; reduce heat to low and continue cooking for 10 minutes, or until vegetables reach your desired doneness (Max likes his cooked about ½ way). 

Serve over steamed rice. ~ Enjoy!

I get this Red Curry Paste
by the case
from Amazon Prime...

 

SANDRA'S HOT ARTICHOKE BASIL DIP

I have quite a few fresh basil plants always growing,
so decided to try it in my traditional hot artichoke dip recipe
(instead of spinach) and we love it...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise
1 teaspoon granulated garlic

2/3 cup shredded parmesan cheese (not grated)

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

2 tablespoons freshly chopped basil

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, granulated garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and basil.

Spread mixture into prepared baking dish. Bake in preheated oven, uncovered, for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA'S RASPBERRY ALMOND BUTTER COOKIES

The ultimate butter cookie with a sweet treat of
raspberry flavor in its center and the added crunch of finely diced almonds...

Yield: Appx. 4 doz.
Prep: 15 Mins
Chill: 1 Hr
Roll: 30 Mins
Bake:

INGREDIENTS

1 cup salted butter, room temp
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup raspberry jam, cold
1/3 cup finely chopped raw, unsalted, almonds (from Costco)

METHOD

In a stand mixer with the beater attachment, cream together softened butter and sugar for 5 minutes until light, yellow and fluffy; scraping sides of bowl several times throughout.

Add the beaten egg and vanilla extract; mix to combine. Again, scraping bowl to evenly incorporate.

Add the flour. Start mixer on low to begin combining, then on high just until incorporated (do not over mix dough).

Place dough onto a sheet of plastic wrap, cover completely and refrigerate for 1 hour.

Meanwhile, prepare to bake the cookies. Preheat the oven to 350F.

Pinch off small pieces of dough and form 1-teaspoon-size balls. Place balls 1" apart on a silpat-lined baking sheet, and flatten slightly with your hand.  Bake for 8 minutes.  Remove baking sheet from oven, use a wooden spoon to indent the center of cookie half way through, place 1/4 teaspoon of cold raspberry jam in the indent center, and top that with finely chopped almonds. Place cookies back in oven, and continue baking for an additional 8 minutes.

Remove cookies from oven and let them cool for 1 minute on baking sheet. Remove cookies to a baking rack to completely cool.  Repeat with remaining batter. Once cookies are fully cooled, place in an airtight container. ~ Enjoy!

SANDRA’S EASIEST and BEST APPLE PIE EVER

Best compliment ever, the hubs said,
"This is the best apple pie I've ever had,
I need to go back to Fred Meyer and get more apples!"...

Servings: (8)

Prep: 20 Mins.

Bake: 1 Hr.

INGREDIENTS:

Filling:

7 medium apples 

    (I used Kroger, aka Fred Meyer Brand), peeled, cored and cut into 1/8-1/4" slices=about 5 cups sliced

1/4 cup packed dark brown sugar

1-1/2 tsp apple pie spice

1 tsp lemon juice

1 tsp vanilla extract

1 TB all-purpose flour

Topping:

1 cup all-purpose flour
1/2 cup old fashion oats (not quick cooking)

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1/2 cup melted, salted butter, slightly cooled

1 large egg, beaten

METHOD:

Preheat oven to 350F. Set a 10" glass pie plate aside.

Add all filling ingredients to a medium bowl, toss to combine and set aside to allow them to meld for 10 minutes; toss occasionally.

In the meantime, add all the topping ingredients to a small bowl; mix to combine (it will be paste-like in appearance).

Pour filling mixture into the pie plate, and press slightly to evenly distribute.  Add the topping using a fork to evenly distribute and cover apple filling mixture.

Bake in preheated oven for 1 hour, turning half way for even baking.  

Let hot pie cool, uncovered, on baking rack for 4 hours before serving to allow filling to fully set. 

Serve with French vanilla ice cream. 

Store any leftovers covered in refrigerator. ~ Enjoy!

----

Tip: To reheat at room temp, microwave for 30 seconds; from frig it takes about 50 seconds!

SANDRA'S TERRIFIC TACO SOUP

Such comfort on a rainy day...been our favorite for years...

Servings: (8)

Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

1 lb. lean ground moose, venison, or beef

1 small yellow onion, chopped

1 medium carrot, scrubbed and grated

2 TB dry taco seasoning

1/2 TB chili powder

1 TB dry ranch seasoning

1 14.5-oz. can diced Mexican tomatoes, do not drain

1 14.5-oz. can chili beans, drained and rinsed

1 14.5-oz. can black beans, drained and rinsed

1 15-oz. can tomato sauce

4 cups water

1 tsp freshly squeezed lime juice

1 2.25-oz. can sliced black olives, drained (optional)

1 cup frozen corn kernels

1/2-1 TB diced jarred pickled jalapeños, depending on your desired spiciness

Toppings:

--Shredded sharp cheddar cheese

--Lime Crema (1 cup sour cream mixed with 1 teaspoon freshly squeezed lime juice and 1/4 teaspoon lime zest)

--Tortilla chips

METHOD

In a medium heavy-bottom saucepan, brown the burger over medium-high heat. Add the onions and shredded carrots and continue cooking for 5 minutes, while occasionally stirring. Add the remaining ingredients in order listed. Stir, bring soup to a boil. Cover, and reduce heat to low and allow to simmer for 20 minutes; stir occasionally. 

Ladle soup into serving bowls.

Top each bowl with shredded cheese and a dollop of lime crema, then place tortilla chips on the side. ~ Enjoy!