Sandra's Fresh Apple Pecan Cake (9x13")

 

My husband loves this cake
so much he had two pieces 'after' eating lunch...

Ingredients

2 Eggs
1 ½ cup Canola Oil
2 cups Granulated Sugar
3 cups A-P Flour
2 teaspoons Ground Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Kosher Salt
1 ½ teaspoons Baking Soda
4 cups Chopped Apples (peeled and cored): measure after chopping
1 cup chopped Pecans: measure after chopping
1 teaspoon Vanilla Extract
⅔ cup 2% Milk
—Confectioners’ Sugar (for dusting top once cake has cooled)

Method

Preheat oven to 325F. Spray a glass 9x13” baking pan; set aside.
In a large bowl, beat eggs, oil and sugar with a hand mixer and set aside.
In a medium bowl, sift flour, cinnamon, nutmeg, salt and baking soda together.
Add the sifted ingredients to the wet ingredients in the large bowl, use a wooden spoon to combine. Add apples, pecans, vanilla and milk to the cake mixture, and fold to combine.
Pour into prepared baking pan, and use a spatula to spread out evenly.
Bake in preheated oven for 1 hour and 10 minutes (turning half way for even baking), or until a toothpick inserted in center comes out clean.
When cake is completely cool, dust with confectioners’ sugar.

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 CANDIED PECANS

 

Ingredients

1/2 cup granulated sugar, or more to taste
1-1/2 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg white
1 tablespoon water
1 pound pecan halves (4 cups)

Method

Preheat the oven to 250F.
Mix sugar, cinnamon, and salt together in a small bowl.
Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to fully coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 50 minutes. Remove from oven and let cool on baking sheet for 20 minutes before breaking them apart and storing in an airtight container for up to 1 month. You can also freeze them, just take out an hour before using on salads, snacking, baking, etc.

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 EASY APPLE HAND PIES

 

So easy and delicious,
and these freeze beautifully
allowing you to bake them whenever you get a craving for them...

Yield: 8 Hand Pies
Prep: 20 Mins.
Bake: 15 Mins.
 
INGREDIENTS
 
FILLING:
1 TB salted butter
1 TB all-purpose flour
1 TB packed brown sugar
1/2 cup water
1/2 tsp vanilla extract
1/2 teaspoon lemon juice
1 tsp apple pie spice blend
1 large honeycrisp apple, peeled, cored and finely diced
 
1 can refrigerated grand biscuit dough
 
—3 TB melted butter
—Cinnamon-sugar
 
METHOD
 
Heat oven to 350F. Line a baking sheet with parchment paper; set aside. In small bowl, combine sugar and cinnamon; set aside. Melt 3 TB butter; set aside with a pastry brush.
In a cold, small heavy-bottom saucepan, place all the filling ingredients into pan. Place over medium heat and constantly stir until apples are tender and sauce thickens, about 10 minutes. Set aside to cool. (I like to make the filling ahead of time so I don’t have to wait for it to cool when I’m ready to bake these hand pies.)
 
Meanwhile, separate dough into 8 pieces; roll each into 5” rounds.
 
Place 2 tablespoons of filling slightly off center on each round. Fold dough over filling; press edges with fork to seal. Brush each with melted butter; sprinkle with cinnamon-sugar mixture. Cut a small slit atop each hand pie.
 
Bake for 15 minutes or until golden brown, turning baking sheet halfway through baking. Immediately remove hand pies from baking sheet to a cooling rack. Cool 5 minutes before serving; serve warm. ~ Enjoy!
 
TIP:
To freeze, place un-baked hand pies on a baking sheet in a single layer and flash-freeze for 3 hours. Place in a ziploc freezer bag, removing as much air as possible, then label and date.
 
Cook frozen hand pies in a preheated 350F oven for 25 minutes or until golden brown.

 

SANDRA'S ONE-BOWL APPLE CAKE in ONE-HOUR

This the most amazing and flavorful cake; simply incredible...

Yield: 12 Servings

Prep: 20 Minutes
Bake: 55-60 Minutes
 
INGREDIENTS

2 large eggs
1-13/4 cups granulated sugar
1/2 cup canola oil
1 teaspoon vanilla extract
1 teaspoon lemon juice
1/2 teaspoon kosher salt
4 large honey crisp apples (or 6 medium), peeled, cored, and diced)
2 cups all-purpose flour
2 teaspoons apple pie spice
2 teaspoons baking soda
1 teaspoon baking powder
 
Garnish:
Confectioners' sugar
 
METHOD
 
Preheat oven to 350F. Spray a glass 9x13" baking dish; set aside.
 
In a large bowl, whisk together the eggs, sugar, oil, vanilla extract and lemon juice.  Switch to a large spatula and fold in the diced apples; mixing to combine. Place all remaining ingredients into a sieve and sift over wet ingredients in bowl; fold to combine.
 
Pour mixture into the prepared baking dish, and bake for 55 to 60 minutes, until a toothpick inserted in center comes out clean.
 
Move cake from oven to a cooling rack, cover with paper towels to let cool, then serve garnished with a generous dusting of confectioners' sugar. ~ Enjoy!
 
~~~~~~~~~~~~
 Tips:

1) Store remaining cake that has been cooled, covered in plastic wrap, in the glass baking dish, and

2) If you bake the cake in another ceramic, metal, aluminum, etc. baking dish that is not glass, your baking times will vary (that is, will take either longer or a shorter time to bake). 

SANDRA'S MINI KEY LIME PIES

 

Yields: 5 Mini Pies [5 (8-oz./1-cup size) Ramekins]

Prep: 15 Mins.

Bake Crust: 8 Mins.

Bake Filled Pies: 8 Mins.

INGREDIENTS

Crust:

1/2 cup graham cracker crumbs

1 tablespoon granulated sugar

1-1/2 tablespoons salted butter melted

Filling:

1 (14 oz. can) sweetened condensed milk

1/4 cup sour cream

1/3 cup key lime juice (or lime juice)

1 key lime zested (or a regular lime zested)

1 large egg yolk, beaten

Whipping cream:

1 cup heavy whipping cream

2 teaspoons vanilla extract

4 tablespoons confectioners' sugar

METHOD

Preheat oven to 350F. Place 5 ramekins on a baking sheet; set aside. Place a medium glass bowl in the refrigerator to chill for whipped cream preparation.

For the crust, place the butter and sugar in a small glass bowl and microwave on high for 30 seconds. Add the graham cracker crumbs and mix to combine. Spoon the crust mixture equally amongst the 5 ramekins and press to form crust-like bottoms.  Bake in preheated oven for 8 minutes.

Meanwhile, prepare the filling by zesting the lime (divide in half, as you'll use 1/2 for the filling and the other 1/2 for garnishing the pies).  In a 4-cup glass measure, add the lime juice, sweetened condensed milk, sour cream, beaten egg yolk, and 1/2 the lime zest; whisk to combine until smooth.

Once the crust are baked, pour the filling equally on top of the crusts in the 5 ramekins; bake for 8 minutes. Remove from oven to a baking rack and let mini pies cool for 30 minutes.

Once cooled, place in refrigerator, uncovered, for 3 hours to fully set and for flavors to meld.

Meanwhile, prepare the whipped cream in the prepared chilled bowl and whip until peaks form, add the vanilla extract and confectioners' sugar; whip to incorporate until it reaches the stiff-peak stage. Place, covered, in the refrigerator until pies are ready to serve (along with the remaining lime zest for garnish).

After 3 hours, remove the pies, top with whipped cream, sprinkle each pie equally with the remaining lime zest. ~ Enjoy!

___________

Tip: If you are not going to serve all of them after the 3-hour refrigeration time, please cover any remaining pies with plastic wrap and feel free to store up to 5 days.

SANDRA'S UPSIDE-DOWN PEACH CAKE (from scratch)

 

My husband says,
"This is my favorite upside-down cake, don't change a thing"...

Servings: (9-12)

Prep: 20 Mins.

Bake: 35 to 37 Mins.

 

INGREDIENTS

 

1 cup all-purpose flour

1 cup granulated sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

2 teaspoons vanilla extract

3 large eggs, beaten

⅓ cup peach nectar (I prefer Kerns)

1 stick salted butter, melted

¾ cup light brown sugar, packed

1 (24-oz. jar) peach slices (Kirkland brand from Costco)

--Homemade whipped cream for serving

DIRECTIONS

Preheat oven to 350 degrees. Set aside an 8x8x2" square, dark baking pan.

For the cake batter: In a large bowl, whisk together flour, sugar, salt, baking powder, baking soda, cinnamon and ginger.  Add the vanilla extract, beaten eggs and peach nectar; mix until well blended, and set aside.

Meanwhile, melt the butter in the microwave, covered, in a glass bowl for about 1 minute and 20 seconds.  While hot, whisk in the brown sugar for 1 minute, pour the mixture into the bottom of the baking pan.

Line peach slices in a nice pattern on top of the butter-sugar. Pour cake batter on top of the peach slices, gently so as not to disturb the sliced peach layer.

Bake cake for 35 to 37 minutes (turning half way for even baking) or until a toothpick inserted into center comes out clean.

Cool cake for 10 minutes then invert the cake onto a serving plate and serve with homemade whipped cream!

SANDRA'S APPLE PECAN RAISIN BREAD

 

The best quick and easy bread to prepare
with a super lovely apple flavor
that's rich and moist...

Yield: 2 loaves
Prep: 20 Minutes
Bake: 1 hour
 
Ingredients
 
4 Honeycrisp apples, peeled, grated and hand-squeezed dry (should yield 4 cups)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
3 large eggs, beaten
2 (5.3-oz containers) Chobani peach yogurt
3 tsp vanilla extract (Click this link for Sandra's homemade recipe)
1/4 cup chopped pecans
1 cup raisins
2-3/4 cups all-purpose flour
1/2 tsp baking powder (I use double-acting)
1-1/2 tsp baking soda
1/2 tsp kosher salt
3 tsp apple pie spice blend (Click this link for Sandra's homemade recipe)
 
Method
 
Preheat oven to 350F. Spray 2 loaf pans with baking spray; set aside.
 
In a large bowl, grate the peeled apples directly into bowl using a box grater. Fold both sugars with the grated apples; let sit for 15 minutes (a lot of liquid will form during this time, do not drain).
 
To the large bowl of apples and sugar, add oil, beaten eggs, vanilla extract, pecans and raisins; stir to incorporate.
 
In a medium bowl, whisk flour, baking powder, baking soda, salt and apple pie spice blend.
 
Stir dry ingredients into the apple mixture; do not over mix.
 
Pour batter equally amongst two prepared loaf pans.
 
Bake, turning half way through, for a total of 1 hr., or until the center tests done using a toothpick.
 
Remove from oven and let bread cool in loaf pan on a baking rack for 10 minutes. Remove from loaf pan and place loaves on their side on baking rack, cover with clean kitchen towel(s), and let bread cool completely. ~ Enjoy!
 

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 CHOCOLATE BROWNIES with PEANUT BUTTER FROSTING

Servings: 9

Prep: 20 Mins.

Bake: 30 Mins.

INGREDIENTS:

Brownies:

1/2 cup salted butter, cold

1/2 cup semi-sweet chocolate chips

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

2/3 cup all purpose flour

1/2 teaspoon instant coffee granules

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Frosting:

1/2 cup creamy peanut butter

1-1/2 cups confectioners' sugar, sifted

1 teaspoon vanilla extract

Splash of milk (only, if needed, to achieve right consistency)

METHOD:

Melt butter and chocolate chips in a small heavy-bottom saucepan over medium low heat, stirring with a wooden spoon constantly until melted and smooth. Remove from heat and add the sugar, stirring until completely dissolved.  Let cool for 10 minutes.

Meanwhile, preheat the oven to 350F. Prepare an 8x8" square, dark baking pan by spraying the bottom with baking spray, then lining it with parchment paper allowing it to drape over the sides (for handles); set aside.

Now that the chocolate mixture has slightly cooled in the saucepan, add the remaining brownie ingredients and stir until fully incorporated (do not over mix). Spread batter evenly into prepared baking pan, and bake for 30 minutes, or until a toothpick inserted in center comes out clean. Remove from oven and place on baking rack, let brownies cool completely in baking pan.

While the brownies cool, prepare the frosting. In a small bowl, add all the frosting ingredients and use a hand mixer to beat for 4 minutes, until light and fluffy. Frost the brownies while still in the baking pan. Remove the brownies (using the parchment handles to do so) to a cutting board. Cut into 9 equal squares and place them on a nice serving platter. ~ Enjoy!

SANDRA'S RASPBERRY ALMOND BUTTER COOKIES

The ultimate butter cookie with a sweet treat of
raspberry flavor in its center and the added crunch of finely diced almonds...

Yield: Appx. 4 doz.
Prep: 15 Mins
Chill: 1 Hr
Roll: 30 Mins
Bake:

INGREDIENTS

1 cup salted butter, room temp
1 cup granulated sugar
1 large egg, beaten
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/3 cup raspberry jam, cold
1/3 cup finely chopped raw, unsalted, almonds (from Costco)

METHOD

In a stand mixer with the beater attachment, cream together softened butter and sugar for 5 minutes until light, yellow and fluffy; scraping sides of bowl several times throughout.

Add the beaten egg and vanilla extract; mix to combine. Again, scraping bowl to evenly incorporate.

Add the flour. Start mixer on low to begin combining, then on high just until incorporated (do not over mix dough).

Place dough onto a sheet of plastic wrap, cover completely and refrigerate for 1 hour.

Meanwhile, prepare to bake the cookies. Preheat the oven to 350F.

Pinch off small pieces of dough and form 1-teaspoon-size balls. Place balls 1" apart on a silpat-lined baking sheet, and flatten slightly with your hand.  Bake for 8 minutes.  Remove baking sheet from oven, use a wooden spoon to indent the center of cookie half way through, place 1/4 teaspoon of cold raspberry jam in the indent center, and top that with finely chopped almonds. Place cookies back in oven, and continue baking for an additional 8 minutes.

Remove cookies from oven and let them cool for 1 minute on baking sheet. Remove cookies to a baking rack to completely cool.  Repeat with remaining batter. Once cookies are fully cooled, place in an airtight container. ~ Enjoy!

SANDRA'S STRAWBERRY-RHUBARB BUNDT CAKE with BUTTERCREAM FROSTING

A cake you will probably want to prepare 'yearly' when
rhubarb and strawberries
 are in season
that your family is bound to love... 

Prep: 25 Mins.
Bake: 65 to 70 Mins.

Yields: (1) Bundt Cake| 12-16 Servings

INGREDIENTS

Wet:
3 large eggs
1/2 cup canola oil
2 cups granulated sugar
*2 (5.3-oz. containers) Chobani Peach 99% Greek yogurt - (Costco) = neutral flavor
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder, or regular
3 teaspoons ground cinnamon
1/2 teaspoon fine sea salt

Fold-in:
1 cup finely diced fresh rhubarb
1-1/2 cup chopped fresh strawberries (Alaska Wild, or domestic)

------

Buttercream Frosting:
2 cups sifted confectioners' sugar
1/3 cup room temp. cream cheese
1/4 cup room temp. salted butter
1 teaspoon vanilla extract
2 teaspoons 2% milk (more or less to your desired consistency)

METHOD

Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry).  Prepare bundt pan by spraying it generously with baking spray; set aside.

In a mixing bowl of a stand mixer, add eggs and canola oil and beat on medium speed until light and foamy.  Add sugar, yogurt and vanilla extract; mix on medium speed until fully incorporated.

Place a sieve over wet ingredients in bowl, add all dry ingredients and sift over top of wet ingredients. Mix batter on low speed to begin incorporating dry ingredients, then on medium just until moistened (Try not to over-mix).

Using a large spatula, fold in "fold-in" ingredients above, just until combined while scraping edges and bottom of bowl.

Spoon batter evenly into prepared bundt pan, tap pan on a hard surface to release air bubbles and shake to it even out.

Bake for 65 to 70 minutes, just until a toothpick inserted in center of bundt cake comes out clean.

Remove bundt cake to a baking rack upright in pan and let cool for 10 minutes.  Turn out bundt cake from pan to rack so cake is dome-side up; cover with a clean kitchen towel, then allow cake to cool completely.

-----

Meanwhile, prepare frosting:

In a medium bowl, using a hand mixer. Place all the frosting ingredients into the bowl and start hand mixer on low speed, then increase to medium when ingredients are starting to incorporate. Turn mixer to high to fluff the frosting. Cover frosting with plastic wrap until ready to frost cake. Frost cake once it's fully cooled, and enjoy!

SANDRA'S CHOCOLATE GLAZED BABY BANANA-WHEAT DONUTS

Sandra's Chocolate Glazed Baby Banana-Wheat Donuts

The most addicting, ever!
As with most cake-like donuts, they should be eaten
the same day they are made for the best results and flavor...

Yield: (Appx. 24 Baby Donuts)

Prep: 10 Mins.

Bake: 10-12 Mins. per batch

INGREDIENTS

Special equipment: 2 Mini Donut Tins (12/batch for a total of 24 baby donuts)

Batter:

1 large egg, beaten

1-1/2 cup milk

2 tablespoons vegetable oil
1 ripe banana, mashed

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour

1-1/2 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

2 teaspoons double-acting baking powder (or regular)

METHOD

Preheat oven to 350 degrees. Spot spray with Bakers Joy each mini donut tin cup; set aside (or with oil then dusted with flour) -- this process will be repeated for each batch to prevent baby donuts from sticking.

In a medium bowl, add egg and beat with a fork. Add in milk, vegetable oil, mashed banana and vanilla extract, mix with hand mixer to combine. Add in remaining batter ingredients; and using a wooden spoon mix just until combined (do not over mix). Pour batter into a large Ziploc bag, snip one corner, then fill each cup in mini donut tin, about 3/4's full.

Bake in preheated oven for 10-12 minutes, until they're light golden on top and slightly brown on edges, and a toothpick inserted in center comes out clean.

Place a clean kitchen towel on counter. While hot, tip muffin tin over on its side so hot donut holes fall out onto kitchen towel. Carefully flip hot donuts over to cool. 

Meanwhile, prepare the chocolate glaze below:

Chocolate Glaze

1-1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder.  Slowly stir in milk and vanilla extract.  Whisk until silky and smooth.  If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip donuts in chocolate glaze then let rest to harden. Leave donuts uncovered to prevent condensation.

Donuts are best served the day they’re made.  They also freeze just fine! ~ Enjoy!

SANDRA'S APPLE PIE SPICE or ALL-PURPOSE DESSERT SEASONING BLEND

Outside of apple pies, I also sprinkle, to taste, to stir into fruit/berry smoothies,

coffee cake, muffins, cupcakes, donuts, cookies, granola,

hot cereals and oatmeal, parfaits, fruit/berry pies, cobblers-crisps-buckles,

waffles, pancakes, French toast, rice and bread puddings,

sweet/quick breads, cakes, hot toddies,etc.:

an all-purpose seasoning for your sweeter-type desserts
and/or breakfast dishes...

Yield: 1/2 cup

Prep: 5 Mins.

INGREDIENTS

4 TB ground cinnamon

1 TB ground nutmeg (preferably freshly graded using a rasp)

1 TB ground cardamom

1/4 tsp + 1/8 tsp ground ginger

1/4 tsp + 1/8 tsp ground allspice

METHOD

In a small bowl, whisk all ingredients until well combined. Store in an airtight container.

Make label on jar to state to use in apple pie (by size): 2 tsp per 10" pie, or 1 tsp per 9" pie. ~ Enjoy!

SANDRA'S APPLE PIE SPICE BLEND (soooo many uses)...

The perfect combination I use in all my apple recipes.
Also, tea or oatmeal addition, desserts, etc...

Yield: 1/2 cup

Prep: 5 Mins.

INGREDIENTS:

12 teaspoons ground cinnamon

3 teaspoons freshly ground nutmeg

3 teaspoons cardamom

3/4 teaspoons ground ginger

1/4 + 1/8 teaspoon allspice

METHOD:

Combine all dry ingredients, mix and store in a 1/2-cup mini mason jar, label, store in a dark place, then enjoy!

I use this in my homemade pies, oatmeal, apple bread, apple pies, cookies, teas, cocktails, homemade ice cream, and everything apple!

Note: I use organic spices, so have toned down the amounts because organic spices are fresher, therefore stronger; adjust to your liking folks. ~ 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 INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I've modified for serving at a single setting,

as in its whole form goes south when refrigerated should there be leftovers.

All my recipes (as each are kitchen-tested) take many modifications until perfected.

These individual desserts are cute, decadent and comforting

to serve during those cold winter months...

Yield: Four (1/2-pint or 8-oz) Mason Jars

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Cobbler Batter:

--Dry:

3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/2 teaspoon cinnamon

--Wet:

2 tablespoons unsalted butter, melted

1/4 cup milk

1 medium egg

1/3 cup of reserved peach liquid (listed below)

Filling:

1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped

--(reserving 1/3 cup of liquid)

1/3 cup granulated sugar

1-1/2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

METHOD

Preheat oven to 350F.

Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.

Cobbler Batter:

In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.

Filling:

Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.

Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!