SANDRA'S MILE HIGH LEMON CHIFFON PIE

 

A truly decadent dessert
your family and friends are bound to love...

Prep: 1 Hr.

Yield: 8-10 Servings: (1) 9" Pie

Bake: 10 Mins. (Crust)

 

INGREDIENTS

Crust

1-1/4 cups all purpose flour

1 stick unsalted butter, cold and cut into pieces

1/4 teaspoon salt

1/4 cup ice water (more or less, depending on your humidity)

 

Filling

1 1/2 cups granulated sugar

1/3 cup cornstarch

1 1/2 cups cold water

2 egg yolks, beaten

1/4 cup lemon juice

Pinch of kosher salt

--1 (14-oz. can) Sweetened Condensed Milk (reserve for assembling pie later on)

 

Whipped Cream/Topping, divided

1-3/4 cup heavy whipping cream

1/3 cup sifted confectioners' sugar

1 teaspoon vanilla extract

 

METHOD

Crust

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

 

Preheat oven to 425F.

 

Line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans (or pie ball weights) over foil to weight bottom of crust down while baking.  Bake for 10 to 12 minutes.  Remove from oven and let cool completely before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

 

Filling

In a ‘cold’ small saucepan, mix together water and cornstarch.

When the cornstarch dissolves, add sugar, lemon juice, slightly beaten egg yolks, and kosher salt.

Cook over medium heat stirring constantly until it thickens and comes to a boil.

Remove the thicken lemon mixture from the heat (or cook longer if you’d like it thicker).

Let the filling cool completely before using (but first cover top of filling with plastic wrap to prevent a skin  from forming).

 

Whipped Cream/Topping, divided: (2/3 for incorporating into filling / 1/3 for topping)

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar in batches and continue beating on high speed until stiff peaks form. Add the vanilla extract and whip to incorporate. Set aside.

 

Assemble the Pie

 

In a large mixing bowl, combine lemon pie filling and sweetened condensed milk and stir until they are well combined. Add 2/3rds of the prepared whipped cream (reserving 1/3 for topping); fold together until well combined. Pour the filling into the prepared crust leaving a high mound in center, top with reserved 1/3 of whipped cream, and refrigerate for a minimum of 4 hours until the filling is set. ~ 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 HOMEMADE FRENCH BREAD

Its crisp-crunchy crust, perfect center and phenomenal flavor

makes this French Bread the only recipe you'll ever end up using!

That glistening crust is from the egg whites, not oil = healthier bonus...

Yields: (1 Loaf)

Prep 20 Mins.

1st Rise Dough: 30 Mins.

Rolling: 10 Mins.

2nd Rise Loaf: 40 Mins.

Bake 40 Mins.

Cool Loaf: 20 Mins.

INGREDIENTS

1 cup warm water

3 teaspoons active dry yeast

1 teaspoon granulated sugar

1 tablespoon olive oil, plus 1/2 teaspoon more for oiling bowl

2-1/2 cups all-purpose flour

1 teaspoon table salt

--1 large egg, white only

METHOD

In the bowl of a stand mixer, add warm water, yeast, and sugar. Let proof/bloom for 10 minutes.

Add 2 tablespoons olive oil, flour and salt, and use the dough hook on low speed to beat until well blended. Increase the speed to medium, the let the stand mixer knead the dough about 8 to 10 minutes total. Shape into a ball. Wipe a large bowl with 1/2 teaspoon olive oil, place dough in the bowl, and turn once to ensure dough is completely but lightly coated. Cover bowl with plastic wrap, and let dough rise in a warm place until doubled in size, about 30 minutes.

Place a silpat liner or parchment paper on a baking sheet; set aside.

Punch dough down and place onto working surface. DO NOT re-knead. Use a rolling pin to roll into a large rectangle (I DO NOT add flour, as the outer olive oil prevents sticking to the working surface and rolling pin). 

Using fingers in a typewriter-fashion to roll into rectangle loaf, starting from a long side working to the opposite long end. Pinch to seal seam. Tuck tapered ends under.

Place loaf seam side down on prepared baking sheet. Lightly beat the egg white, the brush on top of loaf (reserve remainder for a second basting through mid-baking time). 

Cover loaf with a clean kitchen towel. Let rise until doubled, about 40 minutes.

About 30 minutes into last rising, preheat oven to 375 degrees.

With a very sharp knife, make 4 diagonal cuts about 1/4" deep across top of each loaf. Bake in a preheated oven for 20 minutes. 

Brush again with egg white mixture, rotate baking sheet for even baking. 

Bake for an additional 20 minutes, or until bread tests done. Remove loaf from baking sheet, and cool a minimum of 20 minutes on a wire rack covered loosely with a clean kitchen towel. 

When loaf is rested, cut into 1/2" crosswise slices using a serrated knife. ~ Enjoy!

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

Try my French Bread recipe in
Sandra's Oven-Roasted Tomato Bruschetta
[Click here for recipe...]

Sandra's Oven-Roasted Tomato Bruschetta

SANDRA'S PIZZA DOUGH HOMEMADE (Double Batch)

The perfect pizza dough
that never fails me.

Be sure to check the expiration dates on
both your yeast and baking powder prior to using...

Yield: (2 pizza crusts)

Prep: 10 Mins.

Rise: 1 Hr.

INGREDIENTS

2-1/4 teaspoons (or 1 packet) active dry yeast--not rapid or instant

1-1/2 cup warm water

1 teaspoon sugar

4 cups all-purpose flour

1 tablespoon double-acting (or regular) baking powder

--(Makes for a crispier crust)

2 teaspoons kosher salt

4 tablespoons olive oil, plus more to lightly oil bowl

METHOD

Sprinkle active dry yeast over 1-1/2 cups of warm water, add sugar, stir and let bloom for 5 minutes.

Meanwhile, in a stand mixer with the paddle attachment, combine flour, baking powder and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Pour in yeast mixture and mix until combined, just when dough wraps around hook. Knead on clean, flour-free board, just until smooth, then form into a ball.

Coat a separate large glass mixing bowl (so the plastic wrap sticks) with a light drizzle of olive oil and dip the dough in, toss to coat dough ball in olive oil. Cover tightly with plastic wrap and allow to rise for at least 1 hour before using.

Note: I like to let my dough rise in the oven with just the oven light on (no heat) with the door closed ~ I'm in 'Alaska', so our kitchen temperature is often too cool to do so in an hour on the countertop.

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

Tips:

To refrigerate pizza dough: 

You can also opt for later use and refrigerate up to 3 or 4 days. If so, you'll simply need to bring it to room temperature, which takes about 1 hour before using.

To freeze pizza dough: 

Place in the freezer and freeze for up to 3 months. When ready to use, put the ball of dough in its bag in the fridge to thaw overnight or for at least 12 hours. Before making the pizza, bring the dough out on the countertop and let warm up for about 1 hour before stretching out or rolling the pizza.

RECIPE OPTIONS 

[Click LINK below photo for recipes]...

Sandra's Easy Pizza Sauce

Ham and Caramelized Onion
Pizza Hand Pies

Moose Sausage and Caramelized Onion
Pizza Hand Pies

SANDRA'S 10-APPLE NO-SHRINK DEEP-DISH ALMOND-CRUST PIE

By gently par-cooking the apples beforehand,

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

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

that have typically collapsed upon cooling...

Servings: (8-10)

Prep/Par-Cook: 30 Mins.

Bake: 65 Mins.

INGREDIENTS

Almond Crust

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

2 cups all-purpose flour

--plus extra for rolling

1/2 cup slivered almonds

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

--plus extra for filling below

1/2 teaspoon fine-grain kosher salt

2 teaspoons light brown sugar

4 to 6 tablespoons cold milk

1 large egg, beaten

Filling

--(No shrink)

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

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain kosher salt

1 teaspoon freshly squeezed lemon juice

1 teaspoon vanilla extract

2 tablespoons corn starch

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

--1 tablespoon milk

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

METHOD

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

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

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

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

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

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

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

SANDRA’S WORLD-CLASS TRI-SEAFOOD POT PIES

These hearty Alaskan halibut, shrimp and scallop
pot pies provide for a complete meal...

Yields: 

--(4 Individual 6” Bowl Servings)

Prep: 15 Mins.

Bake: 40 Mins.

Rest: 15 Mins.

INGREDIENTS

8 tablespoons unsalted butter

1 medium sweet potato, peeled and cut into 1” pieces

½ medium red onion, chopped

1 cup celery, sliced into ½” pieces

1 cup scrubbed and sliced into ½” pieces

½ cup frozen peas

1 teaspoon dried basil

2 teaspoons old bay seasoning

2 garlic cloves, minced

½ cup all-purpose flour

4 cups milk

1 tablespoon quality white wine

½ lb. skinless and boneless halibut fillets, cut into 1" pieces

½ lb. prawns (large shrimp, I used Skagway 'Coon'), peeled, deveined, and cut crosswise into 1” pieces

½ lb. bay scallops, cut into 1” pieces with the grain

½ teaspoon sea salt

½ teaspoon ground white pepper

1 tablespoon dried parsley

1 prepared recipe of Sandra’s Pie Crust pastry (for 2 crusts), or 2 store-bought

1 large egg

1 tablespoon water

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Melt butter over medium-high heat in a large Dutch oven. Sauté potatoes, onions, carrots, and celery for 12 minutes. 

Add peas, basil, old bay seasoning, and garlic; cook 1 minute. Sprinkle flour over vegetables, and cook, stirring constantly for 3 minutes. 

Whisk in milk, and white wine; bring to a boil. Reduce heat to low, and simmer 2 to 3 minute, until filling has thickened. 

Add all the seafood, pepper, and parsley, and then bring filling back up to a simmer. 

Remove from heat. 

Ladle filling into 4 individual ovenproof vessels (I used 6” ceramic bowls) within 1/2" of top edge of bowls, and let cool.

Meanwhile, roll out both pie crusts together on a lightly floured surface to 1/8” thick. Cut pastry into circles, ensuring to cut them 1” larger than the mouth of the soup bowls. Whisk together egg and 1 tablespoon water; brush underside of pastry edges with egg wash and place over bowls, pressing edges to seal, and trim edges so they are somewhat uniform around outside of bowls. Brush tops and outside edges with egg wash, and cut four small slits on top of crust to allow steam to release while baking. Place the bowls on prepared baking sheet to catch any drips.  

Bake for 40 minutes (turning half way through baking for even cooking of crusts), and bake until the pastry is golden brown and filling is bubbly. 

Allow seafood pot pies to rest for 15 minutes before serving. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~
Tip: If you have leftovers and would like to reheat the seafood pot pies directly from the refrigerator, simply place them on a foil-lined baking sheet in a non-preheated oven set to 350 degrees and re-bake for 25 to 30 minutes.

SANDRA’S APPLE-CRANBERRY-ORANGE LATTICE TART

A decadently elegant dessert

that I often make ~ it’s also great

substituting pears for apples,

and other dried fruit for the cranberries...

Servings: (8)

Prep: 20 Mins.

Bake: 45 Mins.

INGREDIENTS

Sour cream tart crust:

2 cups all-purpose flower

½ cup sour cream

6 tablespoons unsalted butter, at room temp.

1/3 cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons cold water

Filling:

4 apples, peeled, cored, and cut into small slices

¼ cup craisins (dehydrated cranberries), chopped

2 teaspoons granulated sugar

1 teaspoon freshly grated orange zest

4 tablespoons freshly squeezed orange juice

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 tablespoon cold butter cut into 16 small squares

Topping:

1 tablespoon milk

1 tablespoon granulated sugar

½ teaspoon cinnamon

Garnish:

Confectioners’ sugar, for dusting

METHOD

 

Preheat oven to 375.  Place a pizza pan in oven to heat.

Using a hand mixer on medium speed, beat the dough ingredients, except the water, until small crumbs form.  Add the water and continue to mix until dough starts to pull together.  Knead together using hands to form a ball.  Reserve 1/3 of dough, and wrap in plastic and set aside.

Roll out the remaining dough on a lightly floured surface into a 13” circle.  Place into an 11” tart pan with a removable bottom; trim sides.  Roll out the other 1/3 of dough on a lightly floured surface into an 11.5” circle and cut into 1” strips.

In a medium bowl, combine all the filling ingredients, and spoon into prepared tart shell, then dot with cold butter squares.

Weave the lattice strips as shown in photo on top of tart, and trim sides.  Brush lattice strips with milk.  Combine the sugar and cinnamon in a small bowl, then sprinkle over lattice strips.

Place the tart pan on top of the hot pizza pan in oven, and bake tart for 45 minutes until light golden brown.  Cool 15 minutes on rack.  Remove sides and bottom of tart pan, and slide onto serving tart pedestal.  To serve, cut into triangles, and plate, then dust lightly with confectioners’ sugar. ~ Enjoy.

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

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

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.

SANDRA'S HOMEMADE PIZZA DOUGH

This pizza dough recipe turns our perfectly for your
many, many possible creations...

Yields: (2 medium crusts)
Prep: 10 mins. |
Rise: 1 hr.

Posted by Sandra

INGREDIENTS:

1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

METHOD

In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar, and yeast. Let stand for 5 minutes for yeast to bloom. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover bowl with a plastic wrap. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. (I do so in my oven with just the light bulb on, no heat).

When dough has sufficiently risen, punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the pizza crust in the oven for 10 minutes. Remove from oven, and set aside. Feel free to add your favorite toppings, and then return to oven and continue baking with pizza toppings for 15 minutes.


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


Tip: I usually make one medium-sized pizza, and while the pizza is baking I roll the other half into twisty breadsticks: (Click for recipe here: Twisty Breadsticks - Homemade), including searching site for optional toppings for other pizzas by selecting “pizza” as your search.

SANDRA'S DELICATE HOMEMADE CREAM CHEESE PIE CRUST

This provides for a very delicate
pie crust that you're sure to love...

Yields: (2 pie crusts)

Prep: 15 mins. |
Refrigerate: about 1.5 hrs.

Posted:by Sandra

INGREDIENTS

***Two-crust pie

12 tablespoons unsalted butter, cold

2 cups all-purpose flour

1/4 teaspoon kosher salt

1/4 teaspoon baking powder

1-1/2 (3 oz.) small pkgs. of ‘cold’ cream cheese

2 tablespoons ice water

1 tablespoon cider vinegar

METHOD

Place a medium-mixing bowl in the freezer to chill.

Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.

Place the flour, salt, and baking powder in a medium bowl and whisk to combine.  Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal.  Spoon the mixture, together with the cold butter, into a large ziploc bag, and press out air from the bag, and then close it.  Use a rolling pin to flatten the dough inside the bag.  Place the bag in the freezer for at least 10 minutes, just until the butter is very firm.

Transfer the dough to the chilled bowl, scraping the sides of the bag.  Set the bag aside.

Sprinkle the dough with the water and vinegar, tossing lightly with a rubber spatula. Divide the dough in half, and place in two separate large ziploc bags.  Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.  Repeat with other bag of dough.

Close each bag, and refrigerate for at least 45 minutes, preferably overnight. Roll out as you would for a standard pie crust.

SANDRA'S ULTIMATE HOMEMADE CHICKEN POT PIE

Comfort and delicious food for the soul
doesn't get any better than this...

Yields: (One 10” pie,
or individual ramekins)

Prep: 20 mins. |
Bake: 40 to 45 mins.

Posted by Sandra

INGREDIENTS

***Chicken/Veggie Filling

1 lb. skinless, boneless chicken breast halves – uncooked, and cut into ½” cube

1-1/4 cup carrots, cut into ½” cubes

1 cup frozen green peas

3/4 cup celery, cut stalks in half, and then into ½” slices

2 medium russet potatoes, peeled and cut into ½” cubes

Low-sodium chicken broth to cover chicken/veggies
--(Note: Reserve broth while draining)

***Sauce

2/3 cup butter

1 cup onion, chopped

2 garlic cloves, minced

2/3 cup all-purpose flour

Kosher salt and freshly ground pepper to taste

1 teaspoon celery seeds

1 teaspoon poultry seasoning

1 teaspoon ground thyme

1 teaspoon worcestershire

2 tablespoons white wine vinegar

3 cups reserved low-sodium chicken broth

1-1/3 cup milk

***Crust

--2 unbaked pie crusts (For homemade, click here: Pie Crust Recipe (for two 10' crusts)

--1 egg with 2 tablespoons water, beaten (to brush on top of crust before baking)

METHOD

In a saucepan, combine chicken, carrots, peas, celery, and potatoes. Add chicken broth to cover and boil for 8 to 10 minutes, just until veggies are tender. Remove from heat, drain (reserving broth separately) and also set aside veggies/chicken mixture.

Preheat oven to 450 degrees.

In the saucepan over medium heat, saute the onions in butter until soft and translucent. Add the garlic and saute for 30 seconds. Whisk in flour, kosher salt, pepper, celery seed, poultry seasoning, thyme, and worcestershire, and then slowly stir in white wine vinegar, reserved chicken broth, and milk. Simmer over medium-low heat until sauce thickens (if too thick add more milk), also taste for seasonings, adding more kosher salt and pepper, if needed.  Add the chicken/veggie mixture, and remove from heat and set aside.

Fit the pie crust in the bottom of the pie plate (or individual ramekins), leaving a 1/2" overhang. and place the chicken and sauce mixture over bottom pie crust. Brush edges of the bottom pie crust with egg wash mixture so the top crust adheres.  Cover with top crust, and flute edges with fingers or fork tines to seal. Brush top crust with beaten egg (not edges), and then sprinkle lightly with kosher salt. Make a vent hole in middle of top crust by cutting a few small slits to allow steam to escape while baking. Place foil strips around edges of pie crust to prevent edges from burning, and place pie on a foil-lined baking sheet in the event of potential spillovers.

Bake for 15 minutes at 450 degrees.  Remove foil strips, and reduce oven heat to 350 degrees, and continue baking for 40 to 45 minutes, or until pastry is golden brown and filling is bubbly. Cool for 20 minutes before serving (be very careful, it/they will still be very hot). - Enjoy!

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


Tip: After cooking, the pot pie can be frozen.  To reheat, just place in microwave and cook on high for 7 to 8 minutes.

SANDRA'S SMOKED SALMON PIZZA - HOMEMADE

This was created due to left-over 
smoked salmon and pizza dough
 I had on hand, and it 
turned out quite fabulous!

Servings: (6 to 8)
Prep: 15 mins. |
Rising time: 1 hr. 10 mins. | Cooking/Baking: 37 mins. total

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
1/2 teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1/2 teaspoon cornmeal, for dusting pizza pan

***Sauce:
2 tablespoons butter
1 clove of garlic, minced
pinch of red pepper flakes
1 tablespoon flour
1 cup milk
1 teaspoon worcestershire sauce
1 (4 oz. pkg.) cream cheese
Freshly ground pepper to taste

***Toppings:
1 sm. jar pesto sauce
2 green onions, finely sliced
2 tablespoons capers
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
--1 cup jarred smoked salmon strips, flaked (added at last 5 minutes of baking)

--Garnish:
1 tablespoon roughly chopped basil

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr. Punch the dough down, and place on a lightly floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce: (You can make this while the dough rises):
Meanwhile, melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic, red pepper flakes, and then cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk, and worcestershire sauce while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in cream cheese, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese and smoked salmon). Spread evenly almost to edge of par-baked crust.

***Prepare the toppings:
Also, mix the pesto sauce with a small spoon. Spread the pesto over the sauce, and then with the bottom of the ladle use a circular motion to spread it evenly within ½” of edge. Sprinkle with green onions, and capers, and sliced artichoke hearts. Place pizza on middle rack in oven, and bake at 425 degrees for 10 minutes. Remove from oven and add the smoked salmon pieces, and the return to oven and continue baking for 5 final minutes, just until crust is golden brown. Remove from oven, and sprinkle with fresh basil, and slice. ~ Enjoy!

SANDRA'S FABULOUS FRESH PEACH COBBLER

A wonderful cobbler 
that you'll have fun making with your family...

Servings: (12)
Prep: 15 mins. |
Crust resting time: 1 hr. |
Bake: 45 to 50 mins.

Posted by Sandra

INGREDIENTS:

***Crust
2 cups all-purpose flour
1 teaspoon salt
¾ cup cold butter, cut into small pieces
3 tablespoons shortening (or lard, my preference)
ice water

***Peach filling
8 fresh peaches sliced, (enough to equal 4 cups)
¼ cup cornstarch
1 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest, grated
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract

***Topping
2 tablespoons cold butter, cut into very small cubes for dotting between lattice crust holes
Cinnamon/sugar for sprinkling on top before baking

METHOD:

Mix the flour and salt in a large bowl to easily work with hands to form into pea-sized pieces. Add the flour, and drop small pieces of shortening in as well and do the same. Toss to coat the butter and shortening with the flour using your fingers, then begin to rub them into the flour with your fingers using the same method. After you've mixed about half of the butter and shortening into flour, wet your hands, shaking off the excess, then continue to mix the butter and flour with your fingers. Continue doing this 3 or 4 times while you're combining the flour and butter. Leave some larger pea-size pieces of butter in crust. Spoon about 5 tablespoons of the iced water in your flour, and then using a fork to slowly incorporate the water, adding more water if need be. Gather it into a ball and place it on plastic wrap, wrapping tight, and place in refrigerator to chill for 1 hour.

Score an “X” on the bottom of each peach with a paring knife. Drop them into boiling water for 30 seconds. Remove with slotted spoon, and place in a bowl of ice water for a couple of seconds.  Peel skin back beginning at “X,” and remove skin, and then slice peaches into a large bowl.

Combine cornstarch and sugar in a small bowl, separately. Add to sliced peaches in large bowl and fold carefully to combine. Add lemon zest, lemon juice, cinnamon, nutmeg, and vanilla; folding to combine.

Spray a 9”x13” baking dish with baking spray, and pour peaches into prepared dish.

To prepare lattice crust, roll out dough on a floured surface into a 1/8” thick rectangle (a bit larger than your baking dish). Slice the dough into long strips, and weave them through by lifting every other strip, alternatively, on top of your peach mixture in baking dish.

Preheat oven to 375 degrees.

In the "holes" created by the lattice crust, place small pieces of cold butter in them. Sprinkle the overall top with sugar and cinnamon, then spray with baking spray. Bake for 45 minutes to 50 minutes, until crust is golden brown. Serve warm with French vanilla ice cream. – Enjoy!


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Tip: If using frozen peaches, thaw first, then drain – or if using canned peaches, drain first.

SANDRA'S HOMEMADE PIE CRUST

A must-have pie crust recipe when baking your favorite
fruit, berry, and cream pies, or crisps, and so on...

Prep: 15 mins. |
Chill: 4 hrs.
Bake: 10 - 12 mins.

Posted by Sandra

INGREDIENTS

Yields: (One 10" pie crust)
1-1/4 cups all purpose flour
1 stick unsalted butter, cold and cut into pieces
1/4 teaspoon salt
1/4 cup ice water (more or less, depending on your humidity)

Yields: (Two 10" pie crusts)
2-1/2 cups all-purpose flour
2 sticks butter, cold and cut into pieces
1/2 teaspoon salt
1/2 cup ice water (more or less, depending on your humidity)

METHOD

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

For making one-crust cream pies with fully pre-baked crusts, line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans over foil to weight bottom of crust down while baking.  Bake at 425 degrees for 10 to 12 minutes.  Remove from oven and let cool before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

For making two-crust pies.  Line the bottom of pie plate with one crust, and leave 1/2 inch around outer edge perameter after fitting in place.  Add the fruit, berry, etc. filling.  Brush the outer bottom edge of crust with egg wash (1/2 egg and 1/2 water, beaten) so the top crust adheres to it.  Add the top crust and tuck under edges to seal with bottom crust edge.  Flute the edges by pinching with fingers, or use fork tines.  Brush only inside of top crust with egg wash mixture (not edges), and cut a small hole in the center to form a steam vent, including a few decorative slits surrounding it.  Most all double-crust pies should be placed on a foil-lined baking sheet, and cover edges of crust with foil prior to baking at 450 for 15 minutes.  You should then turn down your oven to 350, and then continue baking for the time allocated per your recipe.

SANDRA'S CRAZY-GOOD FOUR-LAYER CHOCOLATE and PECAN DESSERT

A great get-together dessert that tastes
fantastic and is easy to transport...

Servings (12)
Prep: 15 Mins. |
Bake: 22 Mins. |
Refrigerate: 2 hrs. prior to serving

***Crust (1st layer)
5 cups rice chex cereal, finely crushed
½ cup brown sugar, packed
6 tablespoons butter, melted

Preheat oven to 300 degrees. Prepare a 9”x13” glass baking dish with butter-flavored spray. Combine crushed cereal, brown sugar, and melted butter. Mix thoroughly and press into bottom of pan. Bake for 12 minutes, and then cool completely. --- Turn up the oven to 325 degrees.

***Filling (2nd layer)
1 (8 oz.) cream cheese, at room temp.
1 (9 oz.) container cool whip, divided (you’ll need half for topping)
½ cup powdered sugar

Beat cream cheese with powdered sugar until smooth, and fold in half the cool whip. Spread over cooled crust and chill while preparing the next layer.

***Pudding (3rd layer)
1-1/2 cup cold milk
1 (4.5 oz) pkg. chocolate instant pudding
1 (8 oz.) container sour cream
In a small bowl, beat pudding into milk slowly with a hand mixer for 1 minute. Add the sour cream, and mix just until blended. Spread over the previous layer.

***Topping (4th layer)
Other half of cool whip, thawed
½ cup candied pecans, chopped
½ teaspoon butter, melted

Top with cool whip. Sprinkle candied pecans on top. Place dessert in refrigerator for at least 2 hours to set before serving. ~ Enjoy!