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!

SANDRA'S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it's a quick and easy recipe...

Yield: 3 Doz.

Prep:30 Mins.

Bake:28 to 30 Mins.

INGREDIENTS:

Crust

1/3 cup all-purpose flour

1/2 cup packed dark brown sugar

1 stick (1/2-cup) unsalted butter

1 tsp vanilla extract

1/4 tsp kosher salt

Middle Layer

1 cup (6 oz.) milk chocolate chips

Topping

2 whole large eggs, beaten

1 tsp vanilla extract

2 TB all-purpose flour

1/2 tsp baking powder

1/4 tsp kosher salt

1-1/2 cups sweetened coconut

METHOD:

Preheat oven to 375F. Spray a 13x9" baking dish; set aside.

In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.

Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.

In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.

Bake for 17 to 20 minutes, until golden, brown  

Place hot baking dish on wire rack to cool, completely. 

Cut evenly into 36 (3x1") bars. ~ Enjoy!

SANDRA'S TRI-CITRUS COCONUT CREAM CHEESE TART

The most delicious and decadent dessert, as is...
or with or without any type of topping...

Yield: (One 11" Tart) - Serves: 8-10

Prep: 20 Mins.

Bake: 20 Mins.

--Cool:  2 Hrs. at room temperature

--Refrigerate: Overnight

INGREDIENTS:

Nilla Wafer Crust:

2 cups finely crushed nilla wafers (about 50 wafers)

1/2 cup unsalted butter, melted

1/3 cup sifted confectioners' sugar

Pinch of salt

Filling:

1 (14-oz.) can unsweetened coconut milk, chilled overnight
----(you'll use only the solid coconut cream on top of can,
-----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)

1 (14-oz.) can sweetened condensed milk

8 oz. whipped cream cheese

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup orange juice

METHOD:

Preheat oven to 350F.

Crust - In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners' sugar and salt.  Pour into a dark round nonstick 11x1" tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.

Filling - Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.

Bake tart, uncovered, in the preheated oven for 20 minutes.

Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.

Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  

Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!

Served, as is...

Served with a dollop of my
homemade
Strawberry-Rosemary Jam...

SANDRA'S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!

You can also sub out the coconut and marshmallows for chopped nuts,

or the chips for other flavors...

Yield: 36 squares

Prep: 10 Mins.

Cook: 5-10 Mins.

Chill: 2 Hrs.

INGREDIENTS

3 cups semi-sweet chocolate chips

1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)

Pinch of kosher salt

1/2 cup finely shredded sweetened coconut

2 cups miniature marshmallows

1-1/2 teaspoons vanilla extract

METHOD

Line an 8" square baking dish with foil, leaving extension handles over edges of about 2".

Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.

Fold in vanilla, then the coconut and marshmallows.

Spread mixture evenly into the prepared baking dish.

Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).

Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!

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

Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9x4=36 squares).

SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING

You'll think you've died and gone to heaven!

A super moist and decadent dessert
that will keep you coming back for more...

Prep: 30 Mins.

Bake/Cook: 30 Mins.

Yields: (1) 2-layer 9" cake

INGREDIENTS

Cake

1-1/2 cups all-purpose flour

1/2 cup unsweetened Hershey’s cocoa powder

2 teaspoon instant espresso powder (or instant coffee)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of table salt

1/2 cup buttermilk

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

1 cup packed dark brown sugar

2 teaspoons vanilla extract

2 large eggs

Frosting

1 (14-oz. can) sweetened condensed milk (not un-sweetened condensed milk)

4 egg yolks, lightly beaten

4 tablespoons (1/2 stick) cold butter, cut into cubes

2-1/2 cups sweetened flaked coconut (I like to pulse finer in a food processor)

2 teaspoons vanilla extract

1 cup chopped candied pecans (I do so, separately from the coconut, in a food processor)

METHOD

Preheat the oven to 350 degrees. Spray (2) 9" round cake pans with Bakers Joy; set aside.

In a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax dry mixture through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, softened butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are incorporated (maintain aeration while doing so for a moist-tender cake).

Distribute batter evenly among prepared cake pans. Bake for 25 to 30 minutes, just until a toothpick inserted in center comes out clean

Let cool 15 minutes before removing cakes from pan to cooling racks, then cool completely (right side up).

Meanwhile, while the cake is baking, prepare the frosting in a COLD medium saucepan by whisking the condensed milk and egg yolks together. Add the butter and turn on heat to medium and cook, while constantly stirring (important to prevent potential burning), until thickened, about 10 minutes. Remove saucepan from the heat and fold in coconut, vanilla and pecans. Place lid slightly ajar on saucepan, and let frosting cool completely.

Once cake and frosting have cooled, spread frosting between 2 layers, top of stacked cake and its sides. ~ Enjoy!

SANDRA'S GLAZED CARROT CAKE COOKIES

A portable carrot cake in cookie form...

 ~ How divine is this?! ~

Yields: Appx. 3 doz.

Prep Time: 10 Mins.

Cook Time: 14-16 Mins.

INGREDIENTS

Cookies:

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

1 (8 oz.) can crushed pineapple, undrained

3/4 cup shredded carrots

--about 2 medium, scrubbed

1/4 cup shredded apple (I used Braeburn)

--about 1/2 unpeeled, cored apple

1/4 cup shredded coconut, chopped finer

1/2 cup raisins

1/4 cup chopped pecans

2-1/4 to 2-1/3 cups all-purpose flour

--depending on juiciness of grated carrots and apple

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese

--does not need to be at room temp

2 tablespoons unsalted butter, at room temp.

1 cup confectioners’ sugar

--sift through sieve for a smoother glaze

2 to 3 teaspoons milk

--add more or less, depending on desired glaze consistency

1/2 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...

Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!

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

Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.

SANDRA'S VIVACIOUS VANILLA BANANA-MARSHMALLOW-COCONUT PUDDING

A quick and delicious dessert to put together
but ohhh so difficult to wait until it sets...

Servings: (8 to 10)
Prep: 20 Mins.
Refrigerate: 2 hours

INGREDIENTS:

PUDDING:
1 (5.1 oz. box) instant vanilla pudding
1 (12 oz. can) cold evaporated milk (not sweetened condensed)
1-1/2 cup cold water
1 teaspoon bourbon vanilla extract (or regular vanilla extract)

FILLING ADDITIONS:
2 slightly ripe bananas, halved lengthwise and sliced
1/2 cup miniature marshmallows
1/2 cup shredded coconut, chopped finer

TOPPING:
1 cup fresh whipping cream
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)
1 tablespoon confectioners' sugar (or granulated sugar)

--Sprinkle topping with a pinch of ground cinnamon

METHOD:

In  medium, round, glass bowl, whisk all the pudding ingredients for 3 minutes to slightly thicken. Gently fold in fruit additions. Evenly spread whipped cream topping over pudding mixture, and sprinkle with cinnamon. Cover, and refrigerate for a minimum of 2 hours to allow dessert to fully thicken and for flavors to meld. ~ Enjoy!

~~~~~~~~~~~~
Tip: I place the unopened can of condensed milk in the freezer for a 1/2 hour prior to preparing recipe.

SANDRA’S EXOTIC CURRIED COCONUT CHICKEN

An incredible and delicious

chicken curry entree

that’s guaranteed

to warm your soul...

Servings: (6 to 8)

Prep: 5 Minutes

Cook: 1 Hour-20 Mins.

INGREDIENTS

Chicken Curry:

2 tablespoons extra virgin olive oil

2 tablespoons curry powder

1/2 onion, thinly sliced

½ red bell pepper, thinly sliced

2 garlic cloves, minced

Pinch of red pepper flakes

1 stick of lemon grass

--(or 1 teaspoon lemon grass paste)

3 boneless skinless chicken breasts, cut into ½” cubes

1 teaspoon kosher salt

1/2 teaspoon white pepper

Lemon Grass Paste
found in the produce
section of market

1 (14 oz. can) coconut milk (not lite, or cream)

1 (14 oz. can) diced tomatoes, with juice

1 (14 oz. can) tomato sauce

3 tablespoons honey

Side options:

--Prepared steamed Jasmine rice

--Prepared steamed broccoli

METHOD:

Heat olive oil and curry powder in a dutch oven over medium-high heat, and saute for 2 minutes.

Stir in onions and bell pepper, and saute until onions are translucent, about 7 minutes.  

Add garlic, red pepper flakes and lemon grass, and saute for 30 seconds. 

Add chicken cubes, kosher salt, and white pepper; toss to coat. Reduce heat to medium, and cook for 10 minutes, while occasionally stirring. 

Add coconut milk, diced tomatoes with juices, tomato sauce, and honey; stir to combine. 

Stir to combine, and bring to a gentle boil.  Reduce heat to low to simmer and cook, uncovered, while occasionally stirring for approximately 1 hour to allow sauce to reduce by half (from what's shown below) and for flavors to meld. 

(Meanwhile, prepare steamed jasmine rice and broccoli, if making.)

Toss stick of lemon grass (if using).

Serve curried coconut chicken over jasmine rice with steamed broccoli on the side. ~ Enjoy!

SANDRA’S TANTALIZING TOASTED COCONUT-BANANA CREAM PIE

A lovely dessert of many wonderful flavors and textures...

Serves: (8)

Prep and Stand Time: 2 Hours

Cook: About 1 Hour Total

INGREDIENTS (Updated as of 8-3/15)

Pie:

3/4 cup granulated sugar

1 cup unsweetened coconut milk
1 cup unsweetened condensed milk, divided (as you'll need to form a slurry with 1/2 cup)

1/4 cup cornstarch

5 egg yolks*

1/4 teaspoon fine-grained kosher salt

1-1/2 cup shaved, toasted sweetened coconut (or grated)

2 teaspoons vanilla extract

1 tablespoon unsalted butter

1 (9”) baked pie shell (store-bought, or Sandra’s Homemade Pie Crust)

3 ripe bananas, sliced

Topping:

2 cups of prepared whipped cream

1/2 cup toasted sweetened coconut

METHOD

Preheat oven to 300 degrees.

Sweet shaved coconut...

Oven toasted coconut...

Meanwhile, toast 2 cups of shaved coconut in the oven by spreading in a thin layer on a dry foil-lined baking sheet. Bake for about 15 minutes; stirring half way through to ensure coconut browns evenly.  Set aside to cool.

Increase oven to 350 degrees, and allow it to preheat.

Bake pie shell until golden, about 20 minutes. Remove from the oven, and cool completely before using.

In a medium saucepan, combine 3/4 cup sugar, coconut milk, and 1/2 cup milk; heat just prior to boiling point while occasionally stirring.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks and salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks while whisking. Add yolk mixture and slurry back into milk mixture in the saucepan and whisk over medium heat until thickened, about 10 minutes. Remove from heat and add 1-1/2 cups toasted coconut (reserve other ½ cup for topping), vanilla, and butter; whisking until uniformly incorporated.  Cover and let filling cool to room temperature.

Banana slices in baked pie shell...

Filled pie shell...

Add a layer of bananas to the bottom of baked pie shell, and top with ½ the filling.  Add another layer of bananas, and the remaining filling over top.  Top with whipped cream, and remaining ½ cup toasted coconut.  

Whipped cream on top of filling...

Final layer of toasted coconut over whipped cream
and ready to refrigerate for 2 hours to set...

Loosely cover the pie with plastic wrap and place in refrigerator to chill and set, about 2 hours.  Then slice, and serve. ~ Enjoy!

SANDRA'S COCONUT MILK RICE PUDDING over RASPBERRY CINNAMON PUREE

An elegant and luscious twist 
to a classic dessert ~ It's superb!

Servings: (6)
Prep: 15 Mins. |
Bake: 1 Hr. |
Stand: 10 Mins.

Posted by Sandra

INGREDIENTS

***Rice Pudding:
2 cups cooked rice
3 eggs, beaten
½ cup granulated sugar
1 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1 teaspoon vanilla extract
Pinch of fine-grain kosher salt
1 (13.5 oz. can) coconut milk
½ cup whole milk
½ cup raisins

***Raspberry Cinnamon Puree:
2 tablespoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
1 cup frozen raspberries

METHOD

Preheat oven to 350 degrees. Prepare a 9x9x2 casserole dish by spraying it with baking spray.

In a medium bowl, whisk the eggs, sugar, vanilla, cinnamon, nutmeg, and kosher salt. Gradually add the coconut milk, and whole milk; whisking to combine. Fold in the rice and raisins; mixing to combine. Pour into a prepared 9x9x2 square casserole dish. Place casserole inside of a larger baking pan. Pour hot tap water 1-1/4” deep around casserole into larger pan (for even cooking of rice pudding). Bake for 1 hour. Remove casserole from water and place on cooling rack, letting it stand for 10 minutes to set before serving.

Meanwhile, whisk together all the puree ingredients, except the raspberries, in small saucepan over medium heat until sugar and cornstarch are dissolved. Add the raspberries and constantly stir with wooden spoon until mixture boils, and then reduce heat to simmer for 5 minutes, while occasionally stirring. Carefully pour the hot mixture into a blender and remove center of lid. Place a clean kitchen towel over the hole of the lid, and puree until smooth, and then strain through a sieve using a spoon to push the puree through to remove most of the seeds. (Please use a cheesecloth to strain the puree instead if you want to remove all of the seeds.)

To serve, spoon the raspberry sauce onto serving plate, and dampen an ice cream scoop with tap water (to prevent sticking) to scoop a mound of rice pudding on top of puree (see above photograph). – Enjoy!

SANDRA'S CRANBERRY OATMEAL COOKIES

Lusciously addicting cookies...

Yields: (5 doz.)
Prep Time: 15 Mins. |
10 to 12 Mins.

Posted by Sandra

INGREDIENTS

· 1 cup unsalted butter, at room. temp.
· 1 cup granulated sugar
· 1 cup packed dark brown sugar
· 3/4 cup vegetable oil
· 1/4 cup unsweetened applesauce
· 2 large eggs, slightly beaten
· 2 teaspoons vanilla extract
· 3-1/2 cups all-purpose flour
· 1 teaspoon baking soda
· ½ teaspoon baking powder
· 2 teaspoons pumpkin pie spice (For my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
· 1/2 teaspoon ground cinnamon
· 2 cups old-fashioned rolled oats (not quick cooking)
· 1 cup craisins, chopped finer
· 1 cup unsweetened flaked coconut, chopped finer

METHOD

Preheat oven to 350 degrees F. Set two cookie sheets lined with parchment paper aside.

In a large bowl, beat butter and sugars until fluffy, slowly add vegetable oil and beat until well incorporated and more fluffy (important). Add the applesauce, beaten eggs, and vanilla, and then beat just to combine.

With a sieve, sift over the bowl of wet ingredients the flour, baking soda, baking powder, and spices. Stir with a spoon just until mixed through. Add the oatmeal, craisins, and coconut; folding just to combine.

Spoon batter using a teaspoon (or a small scoop) onto a parchment –lined cookie sheet spaced 1" apart.  Bake for 10 to 12 minutes until lightly browned. Remove from oven and let stand a couple of minutes on cookie sheet prior to removing so they stay intact. Place another batch on the second parchment-lined baking sheet (you can do this while the prior batch is baking), and continue doing so until batter is gone.


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

TIP: Try not to "overwork" the batter after adding dry ingredients to the wet ingredients, as doing so will result in tough cookies.

SANDRA'S SUCCULENT COCONUT SHRIMP with a TANGY DIPPING SAUCE

A beautiful and tasty explosion of flavors
that will leave you oh so satisfied...

Servings (4)
Prep: 15 Mins. |
Stand time: 30 |
Cook: 4 Mins.

Posted: By Sandra

INGREDIENTS

***Shrimp:
24 medium shrimp, shelled (leaving tails intact), and de-veined

***Beer Batter
1 egg, beaten
1-1/2 teaspoons baking powder
2/3 cup Alaskan Summer Ale (or another medium-bodied beer)
1/2 cup all-purpose flour

***Dredging:
1/4 cup all-purpose flour
2 cups flaked coconut, chopped finer

3 cups peanut oil for frying (has a higher smoking point)

***Tangy Dipping Sauce:
½ cup orange marmalade
¼ cup dijon mustard
¼ cup honey
4 drops sriracha sauce (or tabasco)

METHOD

In a small bowl, make dipping sauce, and set aside.

Local Alaskan Summer Ale

In medium bowl, add egg, ½-cup flour, beer, and baking powder and whisk to combine. Place 1/4-cup flour in a separate small, flat dish. Also, finely chop coconut, and place in another separate small, flat dish.

Preheat warming oven to 175 degrees, and place pie plate inside.

While holding shrimp by tail, dredge in flour, and shake off excess. Dip in beer batter; allow excess to drip off. Roll shrimp in finely chopped coconut, and place on a baking sheet lined with wax paper. Refrigerate coated shrimp for 30 minutes.

Meanwhile, heat oil in electric skillet to 350 degrees (or in a dutch oven using a cooking thermometer). Cook in batches, so you don’t overcrowd them. Fry shrimp in batches only for a total of 4 minutes; turning once with tongs after 2 minutes. Remove shrimp to drain on a paper towel lined plate. Transfer batches of fried shrimp to warm pie plate in oven. Continue frying shrimp until done.

Serve warm coconut shrimp with the tangy dipping sauce, along with a couple of beers, i.e., local Alaskan Summer Ale ~ Enjoy!


~~~~~~~~~~~~
Tip: If using larger prawns, you might consider doubling the recipe.