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 ALASKAN SOURDOUGH CINNAMON ROLLS

A spectacular recipe that you'll be making again and again,
making you want to maintain your sourdough starter over time...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/2 teaspoons rapid rise yeast

3/4 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1 cup 'unfed' sourdough starter (stirred, and let it come to room temp--before feeding)
1/2 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs, beaten

1/2 teaspoon table salt

3-1/2 to 4 cups all-purpose flour
1 TB water, if needed

FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar

1 tablespoon ground cinnamon (depending upon your preference)

1/3 cup unsalted butter, room temperature

--3/4 cup raisins and/or chopped pecans (optional)

FROSTING:

1/4 cup unsalted butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla extract

1/8 teaspoon table salt

1-1/2 cups confectioners' sugar, sifted
1 TB milk, if needed

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have risen. Preheat oven to 400F.

Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!

~~~~~~~~~~~~~~
Tip:

To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.

SANDRA'S HOMEMADE CINNAMON-RAISIN SWIRL BREAD

A quick 5-minute no-knead dough to prepare the night before,
then easy to roll out and add swirl filling upon waking the next morning
to enjoy throughout the day...

Yield: (1 loaf)

O/N Prep: 5 Mins./Overnight rise time: 9 -12 hours

Next Morning Prep: Roll/Add Spiral Filling: 10 Mins.
2nd Rise 1 Hr.
Bake 35 to 40 Mins.

INGREDIENTS

3 cups all-purpose flour

1/2 cup granulated sugar
1 teaspoon active yeast (not rapid or instant)

1-1/2 teaspoons kosher salt

1-1/2 cups slightly warm water (tepid)

--2 teaspoons Mazola oil

(For top and bottom of dough ball so it doesn't stick or form crust while rising in bowl)

Swirl filling
2 teaspoons ground cinnamon
1/2 cup raisins

Brushing top
2 tablespoons unsalted butter, melted

METHOD

Add flour and sugar to a medium-size bowl. Add yeast and kosher salt and stir thoroughly. Add barely warm (tepid) water, then stir thoroughly. The dough will look rough and shaggy.

Lightly oil top of dough using a paper towel, then oil your hands (to prevent dough sticking to them); turn dough in the bowl so the whole ball of dough is slightly coated with the oil.

Cover the bowl with plastic wrap. Throw a kitchen towel over top and underneath of bowl and set it in a warm corner. Leave it alone for 9-12 hours. (Save plastic wrap).

When risen, roll dough into a 8x12" rectangle, sprinkle with ground cinnamon, then raisins. Use the rolling pin to roll these ingredients into dough by pressing across them.  Start at the short end of the dough rectangle and roll into a loaf, and pinch final rolled edge to seal.  Place loaf seam-side down into sprayed loaf pan.

Cover dough with same plastic wrap and let it rise for 1 hour.

About 15 minutes before the hour is up, preheat oven to 375F.

After the full hour, the dough will have risen and nearly doubled in size.

Use the tip of a sharp knife to score loaf top down the middle. Brush loaf with melted butter. Bake for 15 minutes, turn in oven, then bake for a final 20 - 25 minutes (until internal temp reaches 190F).

Remove bread from oven. Brush a final time with melted butter. Remove to a baking rack and wrap loaf in a clean kitchen towel to cool. Slice and serve! ~ Enjoy!

SANDRA'S EPIC ALASKA CINNAMON ROLLS

A family favorite dessert that 's divine to  partake in

any time of day...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/4 teaspoons regular yeast

1 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1/2 cup granulated sugar

1/3 cup salted butter, melted

2 large eggs, beaten

1 teaspoon kosher salt

4 to 4-1/2 cups all-purpose flour

FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar

1  tablespoon ground cinnamon (more or less, depending upon your preference)

1/3 cup salted butter, room temperature

--3/4 cup raisins and/or chopped pecans (optional)

FROSTING:

1/4 cup salted butter, softened
3 oz. cream cheese, softened

1 teaspoon vanilla extract

1-1/2 cups confectioners' sugar, sifted

1 TB milk

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer (with the yeast mixture), add the sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook. Turn speed to medium to knead dough in stand mixture for 7 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, cinnamon, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla, and milk until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have nearly risen (15 minutes before they have fully risen), preheat oven to 400F.

Bake, uncovered, for 10 minutes, turning half way. Reduce heat to 350F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish placed on a wire rack, until frosting has fully set. ~ Enjoy!

~~~~~~~~~~~~~~
Tip:

To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.

SANDRA'S CINNAMON-PECAN SHORTBREAD COOKIES

The most amazing buttery and flavorful cookies

so you might consider preparing a double batch,

as they're usually gone in a flash...

Yield: (4 dozen)

Prep: 10 Mins.

Chill: 20 Mins.

Bake: 12-14 Mins.

INGREDIENTS

Cream wet:

1 cup (2 cubes) unsalted butter, room temperature

1/2 cup confectioners' sugar (no need to sift)

1 teaspoon vanilla extract

Sift dry:

2-1/4 cups flour

1 teaspoon ground cinnamon

1/4 teaspoon cream of tartar

1/4 teaspoon salt (omit if using salted butter)

Addition:

3/4 cup pecans, finely chopped (I did so using my mini-food processor)

Coating mixture:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

METHOD

In a stand mixer with the paddle attachment, add the creaming ingredients and mix just until combined. Take care to not over mix.

Add the sifted dry ingredients, and again mix just until combined. The dough will be rather dense.

Add the finely chopped pecans, and pulse mixer to incorporate.

Pour the dough out onto a 16" piece of plastic wrap or parchment paper, then roll up into a 12"-long log. Twist ends of wrap to enclose, and place log of dough in freezer to chill for 20 minutes.

Meanwhile, preheat oven to 400F. Set aside parchment-lined baking sheets (or use silpat liners).

Mix the coating ingredients of sugar and cinnamon together in a small bowl; set aside.

Remove chilled log of dough from freezer, cut in half crosswise; cut each half into 6 sections forming 12 discs, then cut each disc into quarters (this will yield 48 pieces). Working quickly, form all pieces into balls (all should end up being 1" in diameter).

Roll cookie balls in the cinnamon-sugar coating mixture. Place balls on a baking sheet about 1" apart and press down slightly; bake each batch for 12 to 14 minutes.  While hot, carefully roll cookies a final time in the cinnamon-sugar coating mixture, and place to cool completely on a wire rack.   Store cookies in an airtight container. ~ Enjoy!

SANDRA'S PEANUT BUTTER-MINI CHOCOLATE CHIP-CINNAMON COOKIES

A light, buttery cookie that enhances in flavor over time,
they're delectable and deliciously addicting!

Yields: About 42 cookies
Prep 15 mins

Bake: 10-12 mins

INGREDIENTS

1 cup creamy peanut butter

1/2 cup unsalted butter, at room temperature

1/2 cup packed light brown sugar

1 large egg, beaten

1 teaspoon vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt (omit if using salted butter)

1/4 cup semi-sweet mini chocolate chips

--Sugar (1/2 cup) for rolling balls, and dipping fork to form criss-cross texture on cookie tops

METHOD

Preheat oven to 350 degrees. Prepare baking sheets topped with silpat liners or parchment paper; set aside.

In a stand mixer using the paddle attachment, cream together the peanut butter, butter, white sugar, and brown sugar for 5 minutes, until light and creamy. Add the beaten egg and vanilla, mixing to combine. Place a sieve over the wet ingredients in the stand mixer bowl and sift flour, baking powder and soda, cinnamon and salt; mix to combine. Add the mini chocolate chips, mix just to combine (do not over mix).

Place 1/2 cup sugar into a small bowl; set aside.

Roll mini scoop full of dough into balls. Roll each ball in sugar, and place cookies 2 inches apart onto prepared baking sheets. Press each ball twice with fork tines to form a criss-cross pattern (dip fork into sugar so it does not stick while doing so). Be sure not to flatten the cookies too much when doing so, or they will not bake properly.

Bake for 10 to 12 minutes in preheated oven, until edges are lightly browned. Let cool on baking sheet for 1 minute before transferring to a baking rack to cool completely. Store cooled cookies in an airtight container. ~ Enjoy!

SANDRA'S HOMEMADE APPLE-BANANA-CRAN BARS with CREAM CHEESE FROSTING

Very moist and flavorful homemade bars,
with a distinct hint of banana, apple and cinnamon,
including the pop here and there of delicious craisins... 

Yields (32 bars)

Prep: 10 Mins.

Bake: 20 Mins.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, room temperature

1-1/2 cups granulated sugar

2 large eggs

1 cup sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking soda

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

1/4 teaspoon fine-grain kosher salt

1/2 cup mashed ripe banana (1 medium banana)

1/2 cup unsweetened applesauce

1/4 cup craisins, roughly chopped

--Cream cheese frosting (recipe below)

METHOD

Preheat oven to 350 degrees. Line a 10x15" baking sheet with parchment paper, and spray top; set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, then stir in sour cream and vanilla. Combine the flour, baking soda and salt; stir into the batter. Finally, mix in the mashed banana, applesauce, and chopped craisins.

Pour and spread batter onto prepared baking sheet, then gently shake side-to-side and tap baking sheet to distribute batter evenly. Bake for 20 minutes, until a toothpick inserted in center comes out clean.

Allow bars to cool completely for 30 minutes in pan place atop a baking rack.  Place baking rack on top and flip over to remove parchment paper.  Place baking sheet atop, then re-flip over to cool completely in baking sheet before frosting, then cut into 32 squares. ~ Enjoy!

CREAM CHEESE FROSTING (Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temperature

¼ cup (1/2 stick) unsalted butter, at room temperature

2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)

1 tablespoon milk (adding more or less, depending on your desired consistency)

1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

SANDRA'S EASY CHOCOLATE PARFAITS topped with CINNAMON PECANS

A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)

Prep: 15 Mins.

Set in refrigerator: 1 Hr.

INGREDIENTS

1 (6-serving size pkg) instant chocolate pudding mix

3 cups cold milk

1 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 teaspoon agave (or granulated sugar)

1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract

3 tablespoons cinnamon pecans

--(found in the ice cream topping section of the market)

METHOD

In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!

SANDRA’S OOEY-GOOEY CINNAMON ROLLS with CARAMEL ICING

Decadent cinnamon rolls packed with ooey-gooey deliciousness

that you’re bound to end up craving as we do...

Yields: 12 Rolls

Prep/Rise: 2 to 2.5 Hrs.

Bake: 25 to 30 Mins.

INGREDIENTS

Dough:

1-1/8 cup condensed milk (not sweetened)

2 tablespoons unsalted butter
1 teaspoon vanilla extract

1/2 cup canned candied sweet potatoes, drained and mashed

1/4 teaspoon freshly grated nutmeg

3 teaspoons pumpkin pie spice

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1 large egg, slightly beaten

1 tablespoon agave (or 2 tablespoons honey)

3 teaspoons fresh, dry yeast (be sure to check expiration date)

3 cups unbleached bread flour, (or all-purpose flour)
--approximately, to reach desired consistency...bread flour provides for lighter rolls vs all-purpose

Filling:

6 tablespoons unsalted butter, melted

3/4 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3/4 cup raisins

Icing:

1/4 cup unsalted butter

1/2 cup dark brown sugar, packed

3 to 4 tablespoons condensed milk (not sweetened), enough to reach desired icing, not frosting, consistency

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Pinch of salt

3/4 cup sifted confectioners' sugar (important)

METHOD

Turn on light in oven (no heat though).

Lightly spray a large glass bowl, and set aside.  Spray a 9x11" baking dish; set aside as well.

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is 'almost' melted, stirring constantly (do not boil); remove from heat and add vanilla extract; set aside to cool to lukewarm.

Meanwhile, in stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add lukewarm milk mixture and beat on low until incorporated. Beat in egg, agave or honey, and yeast.

Switch to dough hook attachment. Add the flour 1 cup at a time to pumpkin mixture and beat over medium speed for 5 minutes, while frequently scraping sides. Dough will form a ball around hook. 

Turn into lightly greased large glass bowl, then lightly spray surface of dough.  Cover and let rise in a (no-heat) oven with only the light on until doubled in size, about 45 minutes to 1 hour. 

Punch dough down, and turn onto very lightly floured surface. Knead a few turns to form a smooth and soft dough. 

In a small bowl, combine brown sugar, cinnamon, and cardamom; whisk to combine.

Roll dough into an 18”x16” rectangle. Brush surface with room temperature melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge closest to you with no filling. Use rolling pin to gently roll over filling mixture to press into dough (this ensures the filling won’t pool to bottom of pan when baking).  

Beginning with long side of dough, roll up jellyroll style toward you, then pinch seam to seal. Using kitchen scissors or a very sharp knife, cut into twelve equal 1-1/4” slices. 

Place rolls cut-side-up in prepared baking dish. Cover and let rise a final time in the (no-heat) oven with only the light on, until nearly doubled, about 1 hr.  

Before rise...

After rise...

Preheat oven to 350 degrees.

Bake rolls for 25 to 30 minutes until golden brown; turning half way though to ensure even baking.

Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 3 to 5 minutes while whisking until you reach a slight simmer and sugar has fully dissolved.  Remove from heat, pour in a bowl, and add vanilla extract. Add sifted confectioners’ sugar, pumpkin pie spice, and salt. Vigorously whisk until well blended and smooth enough to sufficiently drizzle; adding more milk if needed, for about 3 mins.

Use the back of a spoon to spread icing over piping hot rolls (this makes them ooey-gooey delicious). 

Enjoy!

SANDRA’S APPLE-FILLED PECAN-CARAMEL STICKY BUNS

Inspired by a great neighbor 
for his generosity; 
and another friend for 
suggesting freshly baked 
cinnamon rolls to thank him by...

Servings: 12

Prep: 30 Mins. | 
Rise: Appx. 2.5 Hrs., total | 
Bake: 25 Mins.

INGREDIENTS

***Bloom Yeast:

1 (.25 oz. Pkg.) yeast

3/4 cup lukewarm water

2 tablespoons granulated sugar

***Wet ingredients:

3/4 cup lukewarm condensed milk, (not sweetened)

3 tablespoons vegetable oil

***Sift dry ingredients:

3-1/2 cups all-purpose flour

1/4 cup granulated sugar

½ teaspoon table salt

***Apples:

2 Gala apples, peeled, cored, and finely chopped (2 cups)

1 teaspoon fresh lemon juice

2 tablespoons unsalted butter

2 tablespoons brown sugar

½ organic vanilla bean, pods removed

***Filling:

1/4 cup unsalted butter, melted (and cooled to lukewarm)

1/4 cup granulated sugar

1/2 teaspoon organic ground cardamom

1-1/2 teaspoons organic ground cinnamon

***Pecan-Caramel:

3/4 cup packed brown sugar

1/2 cup condensed milk, (not sweetened)

1 cup coarsely chopped candied pecans

METHOD

In the bowl of the stand mixer, dissolve yeast in lukewarm water with 2 tablespoons sugar, and let bloom for 10 minutes. Add lukewarm milk, and oil.  Sift flour, ¼ cup sugar, and table salt into a medium bowl.  Add 1/3 of the sifted dry ingredients, and beat on medium speed in stand mixer with dough paddle attachment for 2-3 minutes, until smooth. Gradually add, while mixing, enough remaining flour to form a soft dough.  Scrape down sides of stand mixer bowl.  Let the mixer knead the dough on medium-low speed for 8 minutes.

Place dough in a bowl sprayed with butter spray, turning once to grease top.  Cover with plastic wrap, and let rise in a warm and draft-free place until doubled, about 1 hour and 15 minutes (I do so in my oven with only the light on—without the oven temp. dial on)

Meanwhile, prepare the apples, and toss in lemon juice.  Melt the butter in a medium skillet of medium heat.  Add brown sugar, apples, and vanilla bean pods.  Cook until apples are crisp-tender, about 5 minutes, and set aside to cool.

When doubled in size, punch dough down. Turn onto a lightly floured surface. Roll into an 18”x12” rectangle. Spread melted butter to within ½” of long edges. Gently spread the apple mixture evenly over the top.  Combine sugar, cardamom, and cinnamon in a small bowl, and sprinkle over butter.  Roll up into a log starting with a long edge, wet ½” edge with water and pinch the seam to seal. Cut into 12 equal slices.  Combine brown sugar, and cream in a small bowl.  Pour into the prepared 9”x13” glass baking dish sprayed with butter spray. Sprinkle with candied pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour and 15 minutes.

Preheat oven to 350 degrees.

Place sticky buns in preheated oven and bake for 25 minutes, or until golden brown. Cool for 5 minutes before inverting onto a serving platter while letting glass baking dish remain until rolls release on their own, about 10 minutes.  Lift off baking dish – 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 FROZEN BANANA and BLUEBERRY SMOOTHIE

What a great way to start
the morning with this
refreshingly tasting smoothie...

Serving: (1 lg., or 2 small)
Prep: 3 Mins.

Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
1/2 cup frozen blueberries
2/3 cup milk
1 (8 oz.) container blueberry yogurt
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

--1 straw (optional)

METHOD

Pour all ingredients into a blender, puree for 1 minute until smooth, and serve. – Enjoy!


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


*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S TAKE-ME-AWAY CHAI TEA

I took an afternoon break
from work when
this recipe came to mind ~
Needless to say, I now often enjoy
sipping this refreshing beverage...

Yields: (4 cups)
Prep: 3 Mins. |
Cook: 4 Mins.

Posted by Sandra

INGREDIENTS

2 cups filtered water
2 generous tablespoons of loose black tea leaves
½” piece of fresh ginger, peeled
--(I keep mine in ½” pieces already peeled in the freezer)
1 whole cinnamon stick
2 whole cloves
½ teaspoon ground cardamom
1 vanilla bean split, and inner pods removed, or ½ tsp. vanilla extract
Dash freshly grated nutmeg
4 tablespoons honey (or click for: Sandra's Homemade Fireweed Honey)
2 cups milk

METHOD

In a medium saucepan, add all ingredients except milk and place over high heat just until boiling, and then reduce heat to a simmer for 3 minutes, while occasionally stirring. Add milk and heat just prior to boiling point, and remove from heat. Strain Chai Tea through a fine mesh strainer into a 4-cup glass measuring container (as it is heatproof).

Serve hot with a cinnamon stick and a pinch of cardamom, or chilled in a tall glass filled with ice and a fresh sprig of mint.


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


Tip: Refrigerate any unused Chai Tea, and then reheat via your typical method and/or froth with your cappuccino maker.

SANDRA'S FROZEN BANANA CHOCOLATE SMOOTHIE

A very satisfying smoothie 
you can have within minutes...

Serving: (1)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

1 frozen and peeled banana, cut into 4 pieces
2/3 cup milk
2 Lindt Lindor chocolates (any flavor)
2 tablespoons hot espresso, or strong coffee
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract

--1 french vanilla pepperidge farm creme filled pirouette rolled wafer, broke in half

METHOD

Pour all ingredients into a blender, and puree for 1 minute, just until smooth, and serve. – Enjoy!

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Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S 3-MINUTE HOMEMADE HOT CHOCOLATE FOR 2

A quick and easy homemade
cup of hot chocolate that is
extraordinary...

Servings: (2)

Prep: 3 Mins.

Posted: by Sandra at 

INGREDIENTS:

¼ cup water

2 tablespoons unsweetened Hershey’s Cocoa Powder

2 tablespoons granulated sugar

Tiny pinch of kosher salt

1-1/2 cups milk

¼ teaspoon vanilla

Dash of ground cinnamon

Garnish:
--Miniature marshmallows

METHOD

Add ¼ cup water to a 4-cup glass measuring vessel, and sprinkle in the cocoa powder, sugar, and tiny pinch of kosher salt. Place in microwave on high for 30 seconds. Remove, and whisk to combine syrup ingredients.

Add the milk, and continue to microwave on high for 2 TO 2-1/2 minutes, or until sufficiently hot. Remove and add the vanilla, and cinnamon, whisking to combine. Immediately pour hot chocolate into two 8-oz. mugs, and garnish each with miniature marshmallows. – Enjoy!

SANDRA'S BLUEBERRY-CINNAMON SAUCE

A scrumptious blueberry sauce that is so very
versatile to use in a variety of dishes...

Yields: (2/3 cup)

Posted: by Sandra
Total Time: 10 mins.

INGREDIENTS

2 tablespoons granulated sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

METHOD

Whisk together sugar and cornstarch in a small saucepan over medium heat. Add the remaining ingredients and stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while stirring occasionally.


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Tip: This is great and simple recipe to serve over pancakes, waffles, crepes, ice cream, puddings, angel food cake, pound cake, and so on.

SANDRA'S DELICIOUSLY CLASSIC RICE PUDDING

I created this recipe many years ago,
and I often make because my husband and I love it so much...

Servings: (6)

Prep: 15 mins. | 

Bake: 1 hr.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
1 cup cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon fine-grain koshersalt
2-1/2 cups whole milk
½ cup raisins

***Blueberry Cinnamon Sauce (optional)
4 tablespoons dark brown sugar
1 teaspoon cornstarch
1 cup fresh blueberries (or frozen, then thawed)
2 tablespoons water
1 tablespoon fresh lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

METHOD

Preheat oven to 350 degrees. Scald the milk by heating it to very warm in a small saucepan, not to a boiling point, and set aside.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, and salt. Gradually add the warm milk while whisking to combine. Fold in the rice and raisins with a spatula. Pour into a 9”x9” square casserole dish. Place casserole inside of a larger baking plan. Pour hot water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding).

Bake for 60 minutes.  (Tip:  This is optional, but I like to stir my rice pudding halfway through the baking process for a more even consistency and distribution of spices).  When rice pudding is finished baking, remove casserole from water. Let stand for 10 minutes before serving.

Meanwhile, make the blueberry cinnamon sauce by whisking together the brown sugar and cornstarch in a small saucepan, and add the remaining ingredients, then heat to medium-high heat.  Stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring.

Serve rice pudding topped with blueberry cinnamon sauce. – Enjoy.

SANDRA'S SPRING FRUIT and BERRY SALSA with CINNAMON CRISPAS

A decadent dessert  or snack for your children
that you can have in less than 20 minutes...

Serves (4)
Prep: 15 mins. |
Bake: 8 mins. (chips)

Posted by Sandra

INGREDIENTS

--Salsa
-2 kiwis, peeled and diced
-2 apples - peeled, cored and diced (any sweet apples will do nicely)
-1 cup fresh raspberries
-½ cups fresh strawberries, diced
-1 teaspoon fresh lime juice
-2 tablespoons dark brown sugar
-3 tablespoons raspberry preserves (or any flavor of your choosing)

--Crispas:
-5 (10 inch) flour tortillas
-butter flavored cooking spray
-1 cup cinnamon sugar

METHOD:

In a large bowl, mix kiwis, apples, raspberries, strawberries, lime juice, brown sugar, and raspberry preserves. Cover and chill in refrigerator for a minimum of 15 minutes.

Preheat oven to 350 degrees.

Meanwhile, coat one side of each tortilla with spray, sprinkle with sugar and cinnamon, and then spray once more. Cut into dipping-size triangles and arrange in a single layer on a large baking sheet lined with foil. Bake for 8 minutes. Repeat with any remaining crispas. Allow to cool for 15 minutes. Serve with the chilled spring fruit and berry salsa. - Enjoy!


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TIP: I substitute the berries throughout the seasons, as blackberries, blueberries, and salmon berries are wonderful as well.