SANDRA'S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two

(utilizing a 'real' potato)...

Servings: 2

Prep: 10 Mins.

Bake 30 Minutes

Stand: 5 Minutes

Special Equipment:

--2 Individual Ceramic Dishes

INGREDIENTS

Base:

1 large russet potato, peeled, grated and par-baked

Vegetables and seasoning:

1 teaspoon Mazola oil

1/4 cup diced yellow onion

2 tablespoons diced orange bell pepper

Pinch of kosher salt

Pinch of pepper

1/4 teaspoon garlic powder

Filling:

4 large eggs, beaten

2 tablespoons 2% milk

1/4 cup Mexican blend shredded cheese

Topping:

1/4 cup Mexican blend shredded cheese

6 sliced grape tomatoes

Garnish:

2 basil leaves, julienned

METHOD

Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.

Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.

Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.

In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.

Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.

Cover each dish with parchment, then tin foil.

Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!

SANDRA'S ICONIC INDIVIDUAL PEACH CRISPS

A classic family favorite,
the awesome peach crisp
served warm and topped off with ice cold French vanilla ice cream
~ oh so blissful...

Yields: 4 Individual (1-cup) ramekins
Prep time: 15 mins

Cook time: 40 mins

INGREDIENTS

Topping

1/4 cup all-purpose flour

1/3 cup light brown sugar

1/4 teaspoon ground cinnamon

Pinch of kosher salt

1/4 cup cold unsalted butter, cubed into small pieces

1/2 cup old-fashioned rolled oats (not quick cooking)

Filling

3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces

1/4 cup granulated sugar

2 tablespoons all-purpose flour

--French Vanilla Ice Cream (if desired)

METHOD

Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside.

In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles the size of peas. Fold in the oats and transfer topping to the refrigerator to chill while preparing filling.

Add the peaches to a medium mixing bowl and sprinkle with flour and sugar. Stir until all of the peaches are well coated with the flour and sugar (let set 5 minutes). Scoop the peach filling equally into the prepared ramekins (that have been placed on the baking sheet), remove the topping from the refrigerator equally sprinkle on top of filling. 

Ready for the oven...

Bake for 40 minutes, until the topping is lightly golden brown and the juices are bubbling around the edges.

Hot out of the oven, now cooling...

Remove from the oven and transfer ramekins to a wire rack, using an oven mitt, to cool slightly before serving, top each with a scoop of French Vanilla Ice Cream. ~ Enjoy!

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

Tip: This recipe also works using a 9x9x2" square baking dish versus these 4 ramekins!

SANDRA'S ALASKA SOURDOUGH GLAZED COFFEE CAKE

There's no better way to start your day than

with a piece of this incredible sourdough coffee cake

and a nice cup of hot coffee...

Servings: (9)

Prep: 10 Mins.

Bake: 30 to 35 Mins.

INGREDIENTS

Cake

1 cup 'fed' sourdough starter  

--[Click this link for "Sandra's Homemade Sourdough Starter"]

1⁄3 cup Mazola oil

1 large egg

1 cup all-purpose flour

3⁄4 cup granulated sugar

1⁄2 teaspoon kosher salt

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1 teaspoon ground cinnamon

Topping

1 teaspoon ground cinnamon

1⁄2 cup dark brown sugar

1 tablespoon all-purpose flour

2 tablespoons unsalted butter, cold, cut into 1/4" cubes

Glaze

1 cup confectioners' sugar, sifted

2-1/2 tablespoons 2% milk

1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)

METHOD

Preheat oven to 350F. Spray a 9" square baking dish; set aside.

In a medium bowl, whisk the egg. Add the sourdough starter and oil, whisk to combine.

In another bowl, sift through a sieve the remaining cake dry ingredients; add to sourdough mixture and switch to a spoon to combine batter.

Place batter into the prepared baking dish.

In a small bowl, add the cinnamon, brown sugar and flour topping ingredients.  Work in the cold butter using a pastry cutter until crumble-topping resembles the size of small peas. Sprinkle topping crumbles over batter in baking dish.

Bake for 30 to 35 minutes, just until a toothpick inserted in center comes out clean.

Meanwhile, prepare the glaze in a small bowl by sifting the confectioners' sugar, stir in milk and bourbon vanilla extract, and whisk to combine.  Once cake is done baking, drizzle the glaze over the top while warm.  Let the cake cool, then cut into 9 equal squares. Serve with your favorite cup of coffee. ~ Enjoy!

SANDRA'S FINEST BANANA BUNDT CAKE EVER

What a fabulous dessert that's awesome the day it's baked,
and even more scrumptious the following day...

Servings: 12

Prep: 20 Mins.

Bake: 45-55 Mins.

INGREDIENTS:

1st Wet:

3 (medium) ripe bananas, mashed

1 tablespoon freshly-squeezed lemon juice

2nd Wet:

1 tablespoon freshly-squeezed lemon juice

1-1/2 cup 2% milk

Beat:

2/3 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar, packed

3rd Wet:

3 large eggs, beaten

1 teaspoon vanilla extract

Dry (sift)

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 teaspoon ground cinnamon

1/4 teaspoon table salt

METHOD:

Preheat oven to 350 degrees. Spray a bundt pan with baking spray; set aside.

In a small bowl, add the bananas with 1 TB lemon juice, and mash until combined; set aside.

In a 2-cup-glass-measuring-cup, add 1-1/2 cup milk and then 1 TB lemon juice (let activate for 5 minutes).

Meanwhile, in a stand mixer with the paddle attachment, beat the butter with both sugars for 3 minutes.  Add the beaten eggs and vanilla extract; mix to combine for 2 more minutes.

Stop mixer, and place a sieve over wet ingredients in mixing bowl. Add all the dry ingredients to sieve and sift over wet ingredients.

Restart mixer very slow and gently pulsing mix in, while pouring, the milk/lemon juice mixture. Add the banana/lemon juice mixture and then mix gently just until combined.

Use a spatula to scrape sides and bottom of bowl, folding to combine cake batter a few times by hand. Pour cake batter evenly into the prepared bundt pan.  Tap pan to remove air bubbles.

Bake for 45-55 minutes, turning bundt pant half way through baking, just until a toothpick inserted in center of bundt ring comes out clean (do not over bake or cake will become dry).

Let cake cool in bundt pan for 5 minutes on baking rack, then flip using baking rack and let rest on rack then dust while hot with powdered sugar (I place tin foil underneath baking rack to ease with clean up).  Let cake cool completely on baking rack before transferring to a covered cake pedestal/plate.

Serve with whipped cream, if desired. ~ Enjoy!

SANDRA'S WILD ALASKA BLUEBERRY STREUSEL MUFFINS from SCRATCH

While recently picking my first batch of Wild Alaska Blueberries from my front yard,

I decided to come up with a muffin recipe from scratch.

End result...these streusel topped muffins turned out absolutely fabulous!

Yields: (12)

Prep: 15 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Berries

1 tablespoon all-purpose flour

1-1/2 cups fresh wild Alaska blueberries

Wet

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon lemon powder (or zest)

1/2 cup 2% milk

Dry

2 cups all-purpose flour

1-1/2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon table salt

Streusel

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

2 tablespoons cold, unsalted butter, diced

METHOD

Preheat oven to 350 degrees. Place 12 paper liners in regular-size muffin tin slots, then spray liners with baking spray; set aside.

In a small bowl, sprinkle 1 tablespoon of flour over blueberries, and swirl bowl to coat; set aside.

In a stand mixer bowl, beat 1/2 cups softened butter with 3/4 cup granulated sugar until light and fluffy. Beat in eggs, vanilla extract, and lemon zest and milk. Sift 2 cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon table salt through a sieve over bowl of wet ingredients; mix on low just until combined. Remove bowl from mixer, and gently fold, using a spatula, the blueberries (shaking off excess flour beforehand), do not stir or over mix. Use an ice cream scoop to equally proportion batter into prepared muffin liners. Use the back of a spoon to even out tops.

Combine 2 tablespoons flour, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with fork until mixture resembles course crumbs. Sprinkle equally on top of batter in muffin liners.

Bake in the preheated oven for 30 to 35 minutes, turning pan half way through baking, just until a toothpick inserted in center of a muffin comes out clean. Cool muffins in pan on a wire rack, just until cool enough to transfer to a serving platter.  ~ Enjoy!

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

Tip:

If using a large 6-cup muffin tin, be sure to increase baking time accordingly.

SANDRA'S BAKED RICE PUDDING with RAISINS

Each time I prepare this heavenly dessert
 it brings back numerous and comforting memories...

Servings: (6-8)

Prep: 15 Mins.

Bake: 1 Hr. 30 Mins.

INGREDIENTS

3 large eggs

1/2 cup granulated sugar

2 teaspoons bourbon-vanilla extract (or vanilla extract)

1 teaspoon ground cinnamon

1/8 teaspoon freshly ground nutmeg

1/4 teaspoon salt

2-1/2 cups 2% milk (or regular)

1/2 cup raisins

1-1/2 cups cooked, cold basmati rice

METHOD

Preheat oven to 350F. 

Whisk together cold milk, eggs, vanilla and sugar. 

Stir in rice, spices and raisins. 

Pour into a greased casserole baking dish (I used an 8x8 pan). 

Bake, uncovered, for 50 to 60 minutes, or until set (stirring half way to distribute spices floating on top more evenly). ~ Enjoy!

SANDRA'S FRESH APPLE STREUSEL COFFEE CAKE

A delightful change-up to an old  coffee cake classic
with the addition of thinly sliced fresh Fugi apples.

It's so amazing the incredible enhancement of flavors
that predominately come through 
once this dessert is allowed to sit overnight...

Servings: (12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel:

1/4 cup granulated sugar

1/3 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans
3 tablespoons unsalted butter, melted

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1 (6-oz. carton) Chobani Greek Yogurt (I used strawberry, found by the case at Costco)
1 cup sour cream

1 teaspoon bourbon extract (or vanilla)

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

Fruit:
2 Fugi apples, peeled, cored and thinly sliced

METHOD

Preheat oven to 325 degrees. Spray a glass 9x12" square baking dish and set aside.

In a small bowl, whisk streusel ingredients; set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread batter into prepared baking dish working from the center to outer edges; sprinkle 1/2 of streusel evenly over batter and gently press to adhere. Layer sliced apples in an overlapping fan fashion to form 3 rows lengthwise (see photo below), and gently press to adhere. Sprinkle remaining streusel over top.

Bake for 1 hour to 1 hour-10 minutes, until a toothpick inserted in center comes out clean and apples are tender. 

Cool coffee cake on a wire rack for a minimum of 30 minutes prior to slicing into 12 squares. ~ Enjoy!

Oh, the anticipation until it cools...

SANDRA'S BEST-EVER PECAN-STREUSEL COFFEE CAKE

Nice, warm pecan-streusel coffee cake on a foggy Juneau, Alaska day

with a freshly brewed latte is simply divine...

Servings: (9-12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel (halved):

1/4 cup granulated sugar

1/3 cup packed light brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans

--2 tablespoons unsalted butter, melted (added to 2nd half)

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1/4 cup Greek vanilla yogurt

1 cup sour cream

1 teaspoon vanilla extract

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

METHOD

Preheat oven to 325 degrees. Spray a glass 8" square baking dish and set aside.

In a small bowl, whisk streusel ingredients (except melted butter, not yet) together and set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread half the batter into the prepared baking dish working from the center to outer edges; sprinkle 1/3 of streusel evenly over batter and gently press to adhere. Spread remaining batter in the same manner, and sprinkle remaining streusel over top and gently press to adhere.

Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. 

Hot out of the oven,
I wish you could smell its scrumptiousness!

Cool coffee cake on a wire rack for a minimum of 15 minutes prior to slicing into 9-12 squares. ~ Enjoy!

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

Tip: This breakfast-type dessert is best if baked and allowed to cool overnight, the flavors that are allowed to develop are even more amazing!

SANDRA'S MILD GREEN-CHILI CHEESY SAUSAGE TATER TOT CASSEROLE

A simple but addicting breakfast/brunch casserole
with country sausage, mild green chilies, cheese and tater tots...

Servings: (10)

Prep: 10 Mins.

Bake: 45 Mins.

A simple but addicting breakfast/brunch casserole with sausage, mild green chilies, cheese and tater tots, oh my!

INGREDIENTS:

1 lb. ground country style sausage, browned

1 (4 oz. can) mild diced green chilies, drained (or medium-heat for spicier flavor)

2 cups medium shredded cheddar cheese

2 cups milk

3 large eggs, beaten

1-1/2 lbs. frozen crispy Ore Ida tater tots (='s 3/4's of a 2-lb. bag)

METHOD

Preheat oven to 350 degrees.

Place sausage in a large skillet, and cook over medium-high heat until evenly brown using a spatula to bread into small bits. Drain, and spread evenly in bottom of a glass 9x13" baking dish. Sprinkle over sausage the diced green chilies, then shredded cheese.

In medium bowl, beat the eggs. Add the milk, and mix to combine. Pour mixture over cheese. Top with tater tots, and gently press into mixture.

Bake casserole, uncovered, for 45 minutes. Cool for 10 minutes, uncovered, before serving. ~ Enjoy!

~~~~~~~~~~
Tip: I found it's also most-excellent topped with a bit of salsa and a tiny dollop of sour cream (over-the-top heavenly)...

SANDRA’S MARVELOUS HONEY-APPLE-BANANA MUFFINS

Warm, moist and delicious muffins

packed full of nutritious ingredients

guaranteed to start your day off with a smile...

Yields: 18 Cupcake-Sized Muffins

Prep: 15 Mins.

Bake: 16 to 18 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1/2 cup banana/strawberry Greek yogurt

2 eggs, at room temperature

1 teaspoon vanilla extract

1 cup mashed ripe bananas (I used 3 small)

3/4 cup honey

1 cup quick-cooking oats

½ cup whole-wheat flour

1 cup unbleached bread flour

1 teaspoon double-acting baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground cardamom

¼ teaspoon freshly grated nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon fine-grain sea salt

1 red delicious apple, washed, cored, (unpeeled) and finely chopped

½ tablespoon turbinado sugar (sugar in the raw)

METHOD

Preheat oven to 350 degrees.  

Place 18 liners among two cupcake tins, 

and fill water ¼ way up in empty cups of second tin 

to ensure even baking.  

Also, set aside a wire rack.

In a large mixing bowl, cream butter and yogurt using a hand mixer.

 Add eggs, vanilla extract, bananas, and honey, then beat to incorporate.

 Add one cup of oats on top of wet ingredients.

Place a sieve over bowl, and sift remaining 

dry ingredients over mixture.

 Using a wooden spoon, combine all ingredients just until moistened.

 Add the apples, and fold to incorporate.

 Fill paper-lined muffin cups three-quarters full using an ice cream scoop.  

Sprinkle top of each muffin with a pinch of turbinado sugar.

Bake for 16 to 18 minutes until muffins test done; 

turning half way through baking for even browning.

 Cool in pan for 10 minutes, 

and then remove to wire rack to finish cooling. 

Enjoy!

~~~~~~~~~~~

Tip:  If you prefer the larger muffin-sized version, spray muffin cups with cooking spray before filling and increase baking time accordingly.

SANDRA’S ANYTIME QUINOA (“Keen-Wa”) PATTIES with POACHED EGGS

I often make these delicious patties

using leftover quinoa,

and this afternoon I decided to

add poached eggs on top.

These are spectacular and wholesome...

Servings: (4)

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS

Patties:

2 large eggs

1/2 whole grain Italian breadcrumbs

1-1/2 cups cooked quinoa, at room temperature

1/2 teaspoon fine-grain sea salt

1/2 teaspoon freshly ground pepper

1/3 cup finely chopped red bell pepper

1/3 cup finely chopped red onion

1 tablespoon finely chopped sun dried tomatoes

1 large garlic clove, minced

1/3 Parmesan cheese

1 teaspoon ground mustard

1 tablespoon dried parsley

1 teaspoon apple cider vinegar

2 tablespoons cold water

1 tablespoon extra-virgin olive oil, for frying

Poached Eggs:

Water

4 large eggs

1 teaspoon apple cider vinegar

Serving options:

--Lettuce leaves

--Dried parsley

--Dabs of sriracha sauce (Asian chili hot sauce)

METHOD

Beat eggs in a medium bowl.  Add breadcrumbs and stir to combine.  Add remaining patty ingredients, except the olive oil. Stir to combine, and form into 4 (3”x1”) patties.

Heat olive oil in a large, heavy skillet over medium-low heat, and add the patties.  

Cook for 10 minutes, until the bottoms are golden brown. Flip the patties and cook the second side for 7 minutes, until golden brown as well. 

Place patties on a paper towel lined plate, and set aside.

Meanwhile, in another large skillet, bring 1-1/2” depth of water to a gentle simmer, and then reduce heat to medium-low so water is no longer boiling.  Add vinegar to congeal the egg whites more easily.  Working with the eggs one at a time, crack an individual egg into a small ramekin, then place ramekin near the surface and gently slide the egg into the hot water.  Cover skillet, and let poached eggs cook for 4 minutes. Lift poached eggs out of skillet using a slotted spoon.

To serve, place quinoa patties over lettuce leaves on serving plates, top with poached eggs and sprinkle each with a pinch of parsley, including adding a dab of sriracha sauce to each plate. ~ Enjoy!

~~~~~~~~

Tip: Whole grain quinoa is the most nutritious of all grains and is high in fiber, iron, and 8 essential amino acids.

SANDRA’S WHOLE CRANBERRY N’ FRESH ORANGE BREAD

I make this bread year round,
not just during the holidays
because it’s so delicious,
and I always have
frozen cranberries on-hand...

Servings: 10 to 12

Prep: 20 Mins.

Bake: 1 hr. -15 Mins.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour, sifted

1 cup granulated sugar

¼ cup dark brown sugar

1-1/2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine-grain kosher salt

1 large egg

1 tablespoon freshly grated orange zest

¾ cup freshly-squeezed orange juice (It turned out to be 2 medium oranges that I squeezed for juice; and 1/2 an orange zested)

2 tablespoons unsalted butter, melted

1 vanilla bean, split, and scraped to remove seeds

2 cups fresh or frozen cranberries

-- Cream Cheese, at room temperature (For spreading later on warm bread slices).

METHOD

Preheat oven to 350 degrees.  Spray a loaf pan, and set aside.  Take cream cheese out of refrigerator, and set aside to come to room temperature while loaf is baking.

Ready for the oven...

In a large bowl, beat egg, and add orange zest and juice, melted butter, and vanilla bean seeds.  Sift flour through a sieve into the large bowl, and add the remaining dry ingredients to wet ingredients, and stir just until moistened; batter will be rather thick.  Gently fold in cranberries. Spoon batter into prepared loaf pan.

Hot n' fresh out of the oven...

Bake for 1 hr. and 15 minutes, or until a toothpick inserted in center comes out clean. Cool in loaf pan for 15 minutes before removing and placing on a wire rack.

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

Tip:  This bread is fantastic when toasted, then spread with cream cheese as well.  Also, you are free to make muffins rather than a loaf, simply adjust your baking time accordingly.

SANDRA’S FRESH MANGO-BANANA-STRAWBERRY SMOOTHIE (Non-Dairy)

This is a creation I made today 
per a request for a non-dairy, 
full-bodied and fruity smoothie...

[This photograph was featured in 
BEST PICTURES OF Website on 6-1-11 - Yay!;
'Smoothie Web' just featured a wonderful review 
@ http://www.smoothieweb.com/ - very, very nice!; 
and it was also featured on 8-18-11 
@ http://www.trendykeys.blogspot.com/ 
- I am honored!

This recipe and photos of it were
feature once again on 6-9-12
at http://whatscookinglove.blogspot.com
/2012/06/layered-strawberry-mango-smoothies.html 

Another mention of this recipe
was found listed on 5-10-13
@ http://www.whatscookinglove.com/2012/06/
layered-strawberry-mango-smoothies.html

Servings: (2)
Prep:  10 Mins.

Posted: by Sandra 

INGREDIENTS

***1st layer:

1 mango, peeled, pitted and chopped
½ cup orange juice
1 tablespoon lime juice
2 tablespoons honey
3 medium ice cubes

***2nd Layer:

1 banana, chopped
10 strawberries, cut in half
1 tablespoon lime juice
3 medium ice cubes

METHOD

In a blender, puree the mango, orange juice, lime juice, honey, and ice cubes, until smooth, and divide amongst 2 straight-sided 8 oz. glasses, and set aside.

Rinse blender, then puree banana, strawberries, lemon juice, and ice cubes, until smooth, and gently pour into glasses while trying to maintain a line separating the layers. ~ Enjoy!

SANDRA’S ULTIMATE APPLE ZUCCHINI CINNAMON SWIRL CAKE

One of my favorite creations...

Servings: (14-16)
Prep: 15 Mins. |
Bake: 50 to 55 Mins.

Posted by Sandra

INGREDIENTS

***Bundt Cake:
--Granulated sugar, for dusting sprayed bundt pan
1 (12 oz.) zucchini, shredded (1 large, or 2 medium)
1/2 cup raisins
1/3 cup walnuts, finely chopped
2 teaspoons ground cinnamon

Sinfully moist and spicy

1 teaspoon ground cardamom (I used 20 whole green cardamom pods, cracked with seeds removed, and ground in a spice grinder)
1-1/2 cups dark brown sugar, packed, and divided
3 cups all-purpose flour, sifted
2 teaspoons baking soda
1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon salt
1 medium red apple (I used Fuji), cored, unpeeled, and shredded
1 cup sour cream

Wet, dry, and swirl ingredients

4 large eggs, beaten
1/4 cup safflower oil
2 large whole vanilla beans, split, and seeds removed (save scraped beans in an airtight jar to flavor sugar to be used later on in baking recipes, tea, and so on, if desired.)

***Icing:
2 cups confectioners' sugar, sifted
1-1/2 tablespoons unsalted butter, at room temp
1/2 teaspoon vanilla extract
3 to 4 tablespoons milk

Cooling in bundt pan 
for 10 minutes

METHOD

Shred zucchini into colander, and set aside. In small bowl, combine walnuts, cinnamon, and ¼-cup packed dark brown sugar; mix, and set aside. Spray a 10” bundt pan with nonstick butter cooking spray, and lightly dust with white sugar, including around inner tube, and set aside.

Preheat oven to 350 degrees.

In large bowl, sifted flour, baking soda, baking powder, and salt, and set aside.

Removed from bundt 
pan to fully cool

Shred unpeeled apple, and set aside.

In medium bowl, with a hand mixer, beat sour cream, beaten eggs, safflower oil, vanilla bean seeds, and 1-1/4 cup packed brown sugar, until smooth. Stir in with a wooden spoon the shredded zucchini, apple, and raisins until blended, and then add to the large bowl of flour mixture; blending just until moistened.

Pour half of batter into prepared bundt pan; sprinkle evenly with all the walnut mixture, and top with remaining batter; tap pan on counter to release air bubbles. Bake for 50 to 55 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack for 10 minutes. Release edges of cake with a paring knife, including around edge of inner tube, and remove cake from pan to completely cool on wire rack.

While cake is cooling, sift confectioners’ sugar, and add remaining icing ingredients in medium mixing bowl, and beat with a hand mixer until smooth. Adjust for spreading consistency, if necessary, by adding more milk, or more sifted confectioners' sugar. Drizzle and gently spread icing on cake. – Enjoy!


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


Tip:  I provided links to the whole green cardamom pods and vanilla beans where I purchased them via mail order from the locally owned Red Onion Organic Spice and Tea Company.

SANDRA'S CARDAMOM FRENCH TOAST with SAUTÉED APPLES and WHIPPED CREAM

A featured recipe I created inspired 
by incorporating organic spices from a
locally owned Red Onion Organic 
Spice & Tea Company...

Servings: (2)
Prep: 10 Mins. |
Cook 8 to 10 Mins.

Posted: by Sandra

INGREDIENTS

***Apple topping
1 tablespoon unsalted butter
1 apple
--(I used Rancho Royale,
peeled, cored and sliced ¼” thick)
1/2 teaspoon cornstarch
2 tablespoons cold water
2 tablespoons dark brown sugar
1/8 teaspoon cinnamon

***French Toast
3 large eggs
1-1/2 tablespoons whole milk

4 green organic cardamom pods, seeds removed, and ground fine
1/8 teaspoon seeds scraped from a split organic vanilla bean (generally ½ a bean)
1/4 teaspoon organic lemon peel powder
4 slices organic whole wheat bread
1 tablespoon unsalted butter

--¼ cup prepared whipping cream

METHOD

Use a paring knife to slit the cardamom pods lengthwise, remove the seeds and discard the outer pods. Pour the seeds into a spice grinder and pulse until the seeds are finely ground, about 2 minutes, and set aside.

To make the topping, heat a small non-stick skillet with 1 tablespoon of butter over medium heat; add apple slices. Saute while folding constantly with a spatula until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon, and reduce to low to simmer.

Meanwhile, in a shallow bowl, whisk the eggs, milk, vanilla bean seeds, lemon peel powder, and ground cardamom. Add each of the bread slices to the egg mixture, and turn gently to coat evenly.

Heat a griddle (or large skillet) over medium heat, and melt the butter to evenly coat the bottom. Remove the bread from the egg mixture, letting the excess drip back into the bowl. Arrange 4 bread slices onto griddle and cook until golden brown, about 2 minutes. Turn the bread over and cook until golden brown on the other side, about 2 minutes more.

Divide the French toast between two serving plates, mound the apple topping over the French toast, and top with whipped cream. – Enjoy with a light drizzle of your favorite maple syrup!


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*Tip: Green Cardamom Pods are a member of the ginger family, and provide a spicy, aromatic sweetness to this French toast, as does the vanilla bean seeds, including adding a hint of Lemon flavor from the Powdered Peel.


Also, you can store the scraped vanilla bean in an airtight jar with sugar, and in a few weeks you'll have vanilla bean infused sugar for using in baking recipes, tea, etc.