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 RAVISHING RHUBARB-RASPBERRY-PINEAPPLE PIE

Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)

Prep: 30 Mins.

Par-cook filling: 20 Mins.

Bake: 1 hr.

INGREDIENTS:

Bottom Crust:

1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

Filling:

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces

1 cup frozen raspberries, unthawed

1 (8 oz) can, crushed pineapple, with juices

1/4 cup raisins

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:

3/4 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 cup chopped walnuts

4 tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~

SANDRA’S NO-FUSS APPLE-CRANBERRY CRISP and CANDIED PECAN TOPPING

I had apples on-hand and a

yellow cake mix in the pantry

so I threw together this quick dessert

in a matter of minutes.

It's absolutely terrific...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Bottom Filling:

5 red apples, peeled, cored and thinly sliced

½ cup whole frozen cranberries

1 tablespoon cold unsalted butter, cut into 9 pieces

1 teaspoon vanilla extract

1 teaspoon lemon juice

Crisp:

1 (18.25 oz. pkg.) super moist yellow cake mix

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

Topping:

¼ cup brown sugar

¼ cup chopped candied pecans (Always in my freezer)

Optional:

--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.

 In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas. 

Sprinkle mixture evenly over apples.

 Mix topping ingredients in a small bowl. 

Sprinkle topping ingredients evenly on top.

 Bake, uncovered, for 40 minutes. Let stand 10 minutes.

Serve warm and topped with French vanilla ice cream. ~ Enjoy!

SANDRA’S SUMMERTIME RHUBARB and CHERRY CRUMBLE

Rhubarb is in season here

in Juneau, Alaska,

so this is the perfect

summertime dessert just now...

Serves: (8)

Prep: 15 Mins.

Bake: 35 Mins.

INDREDIENTS

Filling:

4 cups fresh rhubarb, cut into ½ half moons

2 cups ripe cherries, de-stemmed, cut in half, with seeds removed

¾ cup dark brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

1 teaspoon lemon juice

Pinch fine-grain sea salt

Crumble:

1-1/2 cups all-purpose flour

1 teaspoon baking powder (I use double-acting)

1/4 teaspoon fine-grain sea salt

3/4 cup dark brown sugar

2 large eggs

1 teaspoon vanilla extract

½ cup unsalted butter, melted

METHOD

Heat the oven to 375 degrees.  Lightly spray a 9x13-inch baking dish, and set aside.

In a medium bowl, gently fold the rhubarb and cherries with the brown sugar, cinnamon, ginger, vanilla extract, lemon juice, and salt. Spread filling in prepared baking dish.

In another medium bowl, whisk the egg whites with the vanilla until light and frothy.  Sift the flour with the baking powder and salt, and add to bowl.  Add the brown sugar to the crumble mixture, and using a fork combine until the crumble resembles small peas. Distribute the crumble mixture evenly over the filling in the baking dish.

Gently drizzle the melted butter over the crumble mixture.

Bake for 35 minutes, or until the crumble is golden brown and the filling is bubbly and baked through. Let stand for about 30 minutes before serving.  

Serve the dessert topped with French vanilla ice cream and/or whipped cream. ~ Enjoy!

SANDRA’S RHUBARB BANANA ORANGE CRUMBLE

The banana addition nicely sweetens 
this dessert, and is a great 
combination with the rhubarb...

Servings (6 to 8)
Prep: 10 Mins. |
Bake 50 Mins.

Posted by Sandra

INGREDIENTS

***Filling
3 cups sliced fresh rhubarb, cut into ½” pieces
1/2 cup packed brown sugar
1/4 cup orange juice
1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
1/4 cup flour
pinch of sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 tablespoon cold unsalted butter, cut into small pieces
3 medium ripe bananas, peeled and sliced (wait until adding to crumble; see below)

***Crumble
3/4 cup quick cooking rolled oats, (not instant)
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/2 tsp ground cinnamon
1/3 cup cold unsalted butter, cut into small cubes
1/2 cup walnuts, finely chopped

METHOD

Preheat oven to 400 degrees. Spray a 8”x8”x2” square glass-baking dish, and set aside.

Toss together rhubarb, sugar, orange juice, vanilla been seeds, flour, sea salt, cinnamon, ginger, and nutmeg in a large bowl, and pour into prepared baking dish. Dot top with butter pieces, cover with foil, and bake at 400°F, stirring once midway through, until crisp-tender, about 25 minutes.

Meanwhile, combine oats, flour, granulated sugar, brown sugar, and cinnamon; with a pastry cutter (or two butter knives), cutting in butter until crumbly.

Remove rhubarb, and reduce oven temperature to 350 degrees. Slice bananas, and carefully arrange over top of hot rhubarb in baking dish. Sprinkle crumble topping over bananas, while pressing gently to form an even layer. Sprinkle with chopped walnuts, and bake, uncovered, at 350°F until bubbly and crumble is golden, about 25 minutes.

Cool completely to set.  Serve with French vanilla ice cream. – Enjoy!


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


Tip:  This crumble is fantastic served over waffles, french toast, or pancakes as well ;)

SANDRA'S FABULOUS FRESH PEACH CRUMBLE

The absolute delightful dessert
where you'll savor every bite, seriously...

Servings: (12)
Prep: 15 mins. |
Bake: 1 hr. 15 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain kosher salt
5 cups fresh peaches, blanched to peel, and sliced
1 teaspoon cornstarch
1 lemon, juiced
1 teaspoon vanilla extract
1 teaspoon unsalted butter, at room temperature

***Crumble
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup rolled oats (not quick cooking)
1/4 cup glazed pecans, chopped
1/2 cup dried blueberries
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
Pinch of fine-grain kosher salt
1 stick unsalted butter, chilled, and cut into cubes

METHOD

Preheat oven to 450 degrees. Spray a 13”x9” baking dish with butter flavored oil, and set aside.

To make the peach filling, in a large bowl stir together brown sugar, granulated sugar, flour, nutmeg, cinnamon and kosher salt. Add peaches and gently toss to coat. Mix together cornstarch and lemon juice, and vanilla, and then stir into peaches to incorporate. Add the filling mixture into the prepared 9”x13” baking dish, and evenly spread mixture out. Dot with 1 teaspoon of butter by breaking into pieces beforehand.

To make the crumble, in a medium bowl combine dry ingredients, add in 1 stick of butter chilled cubes and combine with pastry cutter or fork, until the dry mixture is the size of small peas.

Top peaches with half of the crumble topping. Reduce oven temperature to 350 degrees and bake Peach Crumble, uncovered, for 30 minutes. Add the remaining crumble topping, and reduce heat to 325 degrees and finish by baking, uncovered,  for another 45 minutes. Remove from oven and let stand for 15 minutes to set Peach Crumble before serving. - Enjoy!


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


Tip: I serve this Peach Crumble warm with french vanilla ice cream and/or fresh whipped cream.

SANDRA'S RHUBARB N' STRAWBERRY BARS

With an abundance of rhubarb on hand
just now, this is a
phenomenally tasty dessert...

Yields: (12 bars)
Prep: 20 mins. |
Bake: 30 mins.

INGREDIENTS:

***Filling:
2 cups fresh rhubarb, cut into small cubes
1 cup fresh strawberries, cut into small cubes
1 tablespoon fresh lemon juice
¼ cup dark brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
2 tablespoons cornstarch

***Crust:
1-1/2 cups all-purpose flour
1-1/2 cups old-fashioned rolled oats
1 cup firmly packed dark brown sugar
3/4 cup unsalted butter, cold chopped into pieces
1/2 teaspoon baking soda
¼ teaspoon ground cinnamon
pinch of fresh lemon zest
1/4 teaspoon fine-grain kosher salt

***Drizzle:
3/4 cup confectioners' sugar
1 to 2 tablespoons milk
pinch of fresh lemon zest

METHOD:

Combine rhubarb, strawberries and lemon juice in medium saucepan. Cover; cook over medium heat, stirring occasionally, until fruit is tender for 10 to 12 minutes.

Combine both sugars, cinnamon, and cornstarch in small bowl. Stir into rhubarb and strawberries mixture, and continue cooking while stirring until it boils. Continue boiling until thickened for 1 more minute. Remove from heat, and set aside.

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with baking spray.

Combine all crust ingredients in medium-size bowl with a fork until mixture resembles coarse crumbs. Reserve 1-1/2 cups of crust mixture. Evenly press remaining into bottom of prepared baking dish. Spread filling evenly over crust. Sprinkle with reserved crumb mixture. Bake for 30 to 35 minutes, until golden brown. Cool completely.

Whisk drizzle ingredients in small bowl, and drizzle over cooled bars using a spoon.

Cut into 12 dessert bars ~ Enjoy!


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

Tip:  Feel free to change to any other type of fresh berries of your choice.

SANDRA'S RHUBARB N’ STRAWBERRY CRUMBLE

A very tasty dessert with French vanilla ice cream
or alone with a steaming
cup of coffee or herbal tea...

Servings: (12)
Prep: 15 mins. |
Cook: 40 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve

**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

METHOD

Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.

In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.

In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.

In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they don't float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.

In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.

Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!


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

Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.