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 10-APPLE NO-SHRINK DEEP-DISH ALMOND-CRUST PIE

By gently par-cooking the apples beforehand,

I've finally solved the problem of apples shrinking as they cook,

and therefore this method prevents leaving a gap between crust and apples

that have typically collapsed upon cooling...

Servings: (8-10)

Prep/Par-Cook: 30 Mins.

Bake: 65 Mins.

INGREDIENTS

Almond Crust

--(A hearty, darker, and super flavorful crust)

2 cups all-purpose flour

--plus extra for rolling

1/2 cup slivered almonds

1 cup cold unsalted butter, cut into 1/2" cubes

--plus extra for filling below

1/2 teaspoon fine-grain kosher salt

2 teaspoons light brown sugar

4 to 6 tablespoons cold milk

1 large egg, beaten

Filling

--(No shrink)

10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain kosher salt

1 teaspoon freshly squeezed lemon juice

1 teaspoon vanilla extract

2 tablespoons corn starch

--2 tablespoons cold unsalted butter, cut into 1/2" cubes

--1 tablespoon milk

--1 tablespoon turbinado sugar (sugar in the raw), or regular

METHOD

Prepare the crust in a food processor by combining flour, almonds, salt and brown sugar; pulse 4 times to mix. Add 1 cup butter cubes and pulse 8 times. Add sufficient milk, beginning with 4 tablespoons, pulsing until mixture pulls from edge and begins to solidify into a ball. Remove dough and place on lightly floured surface; divide in half, and form into 2 flat discs. Wrap each disc in plastic wrap and refrigerate 1/2 hour.

Preheat oven to 425 degrees, including placing a foil-lined baking sheet on middle rack in oven. Cut three 4" wide foil strips; set aside. Also, set aside a deep-dish pie plate. (I used a 10" diameter x 1-1/2" deep ceramic pie dish.)

Meanwhile, prepare filling by placing apple pieces in a Dutch Oven (or large heavy-bottom pot) over medium-high heat. Add sugars, ground ginger, cinnamon, salt, lemon juice, vanilla extract, and cornstarch. Using a wooden spoon, toss to combine. Cover Dutch Oven and cook for 10-12 minutes, while frequently stirring. Remove Dutch Oven from heat, and uncover to allow filling to gently cool while preparing crust.

Remove crust disks from the refrigerator, and roll out one at a time, on a lightly floured surface about 1/8" thick. Place bottom crust into pie dish, cutting any excess outer edge hanging over dish.  Roll out top crust using the same method.

Working quickly, add filling over bottom crust in dish. Dot with 2 tablespoons cold butter cubes, then push slightly under apples (so when butter steams while pie bakes it does not cause top of crust to separate from filling). Add top crust to pie, trim edges to 1/2"; pinch to flute and secure. Gently cover top of crust with a light coating of milk using a pastry brush, score a few decorative steam hole slits, and evenly sprinkle top with turbinado sugar.

Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425 degrees for 15 minutes. Pull pie from oven and line edges of crust with foil strips (to prevent over browning); lower the heat to 375 degrees and continue baking for an additional 45 minutes, turning once half way through baking. Remove pie from oven and cool on a wire rack for a minimum of 1-1/2 hours to set. Cut into wedges and serve with French vanilla bean ice cream. ~ Enjoy!

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

Tip: Feel free to peel the apples beforehand, although this unpeeled pie version adds more nutrients and fiber to its outcome, including doing so dramatically cuts down on prep time...

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

A very versatile recipe where you can change out certain ingredients, for example: 

Prep: 15 Mins.
Bake: 1 Hr.

"I have only used half of this huge
Juneau-Alaskan-Grown
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.
Mucho thanks to sis Nadine
and friend Kathy!"

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

Wet:
3 large eggs
1/2 cup vegetable oil
*2 (5/8-oz. containers) Peach Chobani 99% fat-free yogurt - (Or, your flavor choice);
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

Fold-in:
*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds, or pecans
--(Place almonds or pecans in a small dry non-stick skillet over low heat and cook while occasionally stirring until fragrant, about 10 mins.)

METHOD

Preheat oven to 350 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, or until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 10 minutes.  Remove from loaf pans and place on rack putting loaves on their side, cover with a clean kitchen towel and let cool for 2 hours, until completely cooled. ~ Enjoy!

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

Tips: 

If making in mini loaves, reduce baking time to 30 minutes, or testing done in center with a toothpick.

When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--(2) Strawberry-banana yogurt
--shredded zucchini (3 medium)
--ripe mashed bananas (3 medium)
--1/4 cup toasted slivered almonds
--1 cup raisins

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S ELEGANT APPLE-CRANBERRY BRAIDED PASTY

A light and flaky pastry that’s

easier to make than apple pie,

and it tastes 

incredibly delicious...

Servings: 8

Prep: 15 Mins.

Bake: 20 Mins.

INGREDIENTS

Pastry:

1 frozen sheet of puff pastry, thawed

Filling:

2 tablespoon unsalted butter, at room temperature

1/4 cup dark brown sugar

½ cup whole frozen cranberries

2 cups of finely cubed Fuji apples, peeled, cored

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

1 tablespoon fresh lemon juice

1 teaspoon vanilla extract

1 tablespoon cornstarch

Egg Wash:

1 large egg

½ tablespoon milk

Cream Cheese Icing:

2 tablespoons unsalted butter, at room temperature

2 tablespoons cream cheese, at room temperature

1 cup sifted confectioners' sugar

½ teaspoon vanilla extract

About 1 tablespoon milk (depending upon your desired consistency)

Topping:

2 tablespoons toasted almonds slices

METHOD:

Thaw a frozen puff pastry covered in parchment paper on the counter for 1 hour.

Meanwhile, in a medium skillet, add all the filling ingredients; stir to combine. Bring to a boil over medium heat; reduce to a gentle simmer for 10 minutes while occasionally stirring. Let filling cool completely.

Preheat oven to 400 degrees. Set a baking sheet aside.

Whisk egg and milk in a small bowl, and set aside.

Toast the sliced almonds over medium heat, just until golden and fragrant for a couple of minutes, transfer to a ramekin, and set aside.

On a work surface lined with parchment paper, lightly dusted it with flour, carefully unfold the puff pastry. With a rolling pin, roll out the pastry to form a 12”x9” rectangle on top of parchment paper.  Add the filling down the center, leaving 1” of space at short ends.  Using a pastry cutter, gently cut slits along the long sides of the outer thirds of the pastry 1” apart, leaving ½” uncut closest to filling.  Beginning with the short end farthest from you, we’ll form the braid: Fold the half-inch edge of dough on the left over the filling. Then fold the first strip on the right over the filling at a 45-degree angle. 

Fold the first strip on the left over the filling at a 45-degree angle overlapping the first strip. Continue folding strips of dough from alternate sides (left, than right) to form a braided pattern. 

When you get to the end, fold the edge of the dough over the filling, tucking it under the braided strips. Lift the parchment paper with the prepared pastry onto the baking sheet.  Using a pastry brush, lightly brush the egg mixture completely over the braided pastry. 

Bake in the preheated oven until golden brown, for about 20 minutes.

In the meantime, prepare the icing using a hand mixer to cream butter and cream cheese together in a small bowl until smooth. Add sifted confectioners’ sugar, vanilla extract, and milk. Beat on slow until mixed, then on high until smooth.

Let pastry cool for 30 minutes before drizzling with cream cheese icing, and sprinkling with toasted almond slices.  Slice into 8 pieces, and serve. ~ Enjoy!

SANDRA'S NUTTY VEGGIE ORZO PILAF

 A very nice addition to most
many main dishes, and you can
change up the ingredients in many ways...

Servings: (2)
Prep: 5 Mins. |
Cook: 15 Mins.

Posted by Sandra

INGREDIENTS:

2 tablespoons unsalted butter
1 cup orzo pasta
3 cups low-sodium chicken broth
2 tablespoons olive oil
2 green onions, chopped
4 crimini mushrooms, sliced
1/4 cup pine nuts, toasted
1/4 cup fresh flat-leaf parsley
Kosher salt and freshly ground pepper, to taste

METHOD:

Melt 2 tablespoons of the butter in medium saucepan. Add orzo and stir until pasta is toasted, about 3-5 minutes. Add broth, bring to a boil, reduce heat to low, cover, and simmer pasta until done, about 7 to 10 minutes. (Don’t overcook the orzo ;-)

Meanwhile, heat the olive oil sauté pan, and add green onions and mushrooms and cook until tender. Add toasted pine nuts, and the salt and pepper, to taste.

Once orzo is al dente, add the veggie and nut mixture, stirring to combine, and then add the freshly chopped parsley. Serve, and enjoy!