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 OVERNIGHT NO-KNEAD AGAVE ROSEMARY ARTISAN BREAD

The easiest bread recipe I've created to date,

and it's very versatile in that you can substitute the herbs,

i.e. instead of rosemary, use thyme, fennel seeds, etc...

Yield: 1 round loaf

Prep: 10 Mins.

1st rise: 9-12 Hrs.

2nd rise: 1-1/2 Hrs.

INGREDIENTS:

Wet:
1-1/2 cups warm water

1/2 teaspoon active/rapid dry yeast (not regular)

1 TB amber agave (or honey)

Dry:

3 cups all-purpose flour

2 teaspoons dried rosemary (not ground)

1-1/4 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

--1 TB melted butter, (to brush top while hot out of oven)

METHOD:

Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment.

Turn on pilot light in oven (no heat).

In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside.

In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.  Add the wet mixture  and use a wooden spoon to combine, until the dough has pulled away from the sides and is somewhat shaggy.

Cover bowl with plastic wrap that has been sprayed on its underside.

Turn off pilot light in oven (no heat or light), then place the bowl of bread into oven to rise overnight.

The next morning, after 9-12 hours, remove the bread dough proofing in oven.

Turn on pilot light in oven (no heat).

Spray hands with oil and fold dough from outside to inner side (over on itself), working around in circles about 20 times.  Spray hands again, then place the dough ball into a sprayed 10" heavy round ceramic baking dish, Dutch oven, or cast iron skillet. Cover with plastic wrap with underside sprayed, then let rise for 1-1/2 hours, once again in the oven, turning off pilot light (no heat).

15 minutes prior to last rise, remove dough from oven to finish rising on counter top, then preheat oven to 450F.

After second rise is complete (the last 15 minutes) and dough has doubled in size, remove plastic wrap. Use a sharp knife and cut and 'X' on the top 1/4" deep to control its expansion area while baking.

Bake for 30 minutes, or until the internal temp reads 190F with an instant read thermometer.

Remove dough to a wire rack, brush with melted butter, then top with clean kitchen towels to cool.  You can either serve the bread warm or at room temperature.

Store leftover bread in an airtight container for up to 3 days, or refrigerate up to 5 days. ~ Enjoy!

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

Tips: If you like your bread with a crispy crust this is how it is when it comes out of the oven. If you like your bread with a softer crust, place it a plastic Ziploc bag and it'll soften overnight stored on the counter top.

SANDRA'S ALASKAN SOURDOUGH CINNAMON ROLLS

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

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/2 teaspoons rapid rise yeast

3/4 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

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

1/3 cup unsalted butter, melted

2 large eggs, beaten

1/2 teaspoon table salt

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

FILLING:

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

1 tablespoon ground cinnamon (depending upon your preference)

1/3 cup unsalted butter, room temperature

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

FROSTING:

1/4 cup unsalted butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla extract

1/8 teaspoon table salt

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

METHOD

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

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

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

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

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

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

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

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

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

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

SANDRA'S EPIC ALASKA CINNAMON ROLLS

A family favorite dessert that 's divine to  partake in

any time of day...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/4 teaspoons regular yeast

1 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1/2 cup granulated sugar

1/3 cup salted butter, melted

2 large eggs, beaten

1 teaspoon kosher salt

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

FILLING:

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

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

1/3 cup salted butter, room temperature

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

FROSTING:

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

1 teaspoon vanilla extract

1-1/2 cups confectioners' sugar, sifted

1 TB milk

METHOD

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

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

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

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

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

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

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

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

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

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

SANDRA'S HOMEMADE PIZZAS from SCRATCH

A fantastic recipe for two 14" pizzas you are able to prepare
from beginning to end in 1-1/2 hours,
although an hour of that time is kicking back while the dough proofs...

Yield:2 (14-inch) pizzas

Prep: 20 min

Proof/Rest: 1st Proof = 1 Hr -- 2nd Rest = 10 Mins.

Bake: 12-14 Mins.

INGREDIENTS

Crust (makes two 14" pizzas):

3-1/2 cups all-purpose flour

1 teaspoon granulated sugar

1 envelope instant/rapid dry yeast = 2-1/4 tsps. (no need to pre-proof)

2 teaspoons kosher salt

1-1/2 cups water, 110 degrees

2 tablespoons olive oil

--Plus spray to oil bowl and top of ball, plus rolling surface/board

Toppings (divide each topping ingredient in 1/2 for each pizza):

1 (14-oz. jar) prepared Classico Pizza Sauce, divided

4 cups shredded whole-milk mozzarella, divided; plus more for sprinkling on top

1 (5-oz. pkg.) Applegate Naturals uncured pepperoni (3" rounds), cut into quarters, divided

METHOD

Combine the flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. Add more flour if too wet or more water if too dry, but only 1 teaspoon increments at a time. Let machine knead dough ball around hook for 2 minutes.

Scrape dough into a large sprayed bowl. Knead a few times and form into a ball. Flip ball over, spray top of dough, including underside of bowl lid. Cover bowl, place in oven (with no heat) turning on just the appliance light. Let proof for 1 hour, or until doubled in size. Remove proofed dough from oven.

Preheat oven to 500 degrees, placing rack 1 level up from bottom rung. Spray and sprinkle two 14" round pizza pans lightly with corn meal; set aside.

Turn dough out onto a lightly sprayed surface (with oil), and divide into 2 equal sections. Cover balls of dough by turning the same empty bowl upside down over them, and let rest for 10 minutes.

Roll each ball out into two separate 14" crusts, place each on prepared pizza pan.

Top each crust with 1/2 pizza sauce, 1/2 shredded cheese, 1/2 of the quartered pepperoni, and finishing light sprinkling of more mozzarella cheese.

Bake, one at a time, in preheated oven for 12-14 minutes, letting each pizza rest 5 minutes prior to serving. ~ Enjoy!

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

Tip:

These are the topping ingredients I had on hand, but a multitude of other options would be tasty too, i.e., Canadian Bacon and Pineapple vs the Pepperoni, etc.

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 ITALIAN HERB PIZZA KNOT ROLLS

A very quick and easy
method in which to prepare
rolls as an accompaniment to any entree...

Servings: (4 to 6)

Prep: 10 Mins. |

Bake: 15 to 17 Mins.

INGREDIENTS

1 (13.8 oz. pkg.) pizza dough 

--(or Sandra’s Homemade Pizza Dough)

2 tablespoons olive oil, 

(+ more for brushing lined baking sheet)

¼ teaspoon Italian herb seasoning blend

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

Pinch of freshly ground pepper

2 tablespoons grated Parmesan

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, brush with olive oil, and set aside.

In a small bowl, add 2 tablespoons olive oil, Italian herb seasoning, garlic powder, onion powder, red pepper flakes, and freshly ground pepper; whisking to combine, and set aside with a pastry brush.

Roll out prepared pizza dough into a 20” by 8” rectangle ½” thick on a lightly floured surface.  Using a rolling pizza cutter, cut dough crosswise into 20, 8” long x 1” wide strips (see photo).  Brush the top of strips with olive oil mixture.  Flip all the strips over so flour side is facing you and oil mixture side is down.  

Make knots by gently tying each strip into a knot, and flipping one end of knot forward on top of roll and the other end of knot backward on top of roll (see photo).  Repeat until all 20 rolls are knotted, and place them on  prepared baking sheet 1” apart.  Top each roll equally with Parmesan cheese.

Bake for 15 to 17 minutes, just until rolls are lightly golden brown on top, but darker and crispier on bottom like a pizza crust. I baked these rolls in two separate batches. – Enjoy!

These knotted rolls were terrific with
Sandra's Wild Alaska King Salmon
Smoky Kielbasa Stew

SANDRA’S APPLE-FILLED PECAN-CARAMEL STICKY BUNS

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

Servings: 12

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

INGREDIENTS

***Bloom Yeast:

1 (.25 oz. Pkg.) yeast

3/4 cup lukewarm water

2 tablespoons granulated sugar

***Wet ingredients:

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

3 tablespoons vegetable oil

***Sift dry ingredients:

3-1/2 cups all-purpose flour

1/4 cup granulated sugar

½ teaspoon table salt

***Apples:

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

1 teaspoon fresh lemon juice

2 tablespoons unsalted butter

2 tablespoons brown sugar

½ organic vanilla bean, pods removed

***Filling:

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

1/4 cup granulated sugar

1/2 teaspoon organic ground cardamom

1-1/2 teaspoons organic ground cinnamon

***Pecan-Caramel:

3/4 cup packed brown sugar

1/2 cup condensed milk, (not sweetened)

1 cup coarsely chopped candied pecans

METHOD

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

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

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

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

Preheat oven to 350 degrees.

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

SANDRA’S THREE VERSIONS of RAISED DOUGHNUTS

Raised doughnuts are best when eaten 
the same day they are made,
although they can be stored in an 
airtight container 
for a day or two just fine...

Yields: (2 Doz. Doughnuts, and 8 Doughnut holes)
Prep: 30 Mins. | 
Rising: About 2 Hrs., total | 
Fry: 2 - 4 Mins.

INGREDIENTS

1/4 cup unsalted butter

2/3 cup milk

2/3 cup warm water

2 packages active dry yeast

3/4 cup granulated sugar

4-1/2 cups all-purpose sifted flour (not self-rising)

2 eggs, lightly beaten

1 teaspoon table salt

1 teaspoon organic ground cardamom

1/2 teaspoon organic ground cinnamon

½ organic vanilla bean, scraped

--Vegetable oil, for frying

Filling/Toppings:

--1/4 cup jam/jelly (I used homemade Strawberry-Rhubarb-Banana Jam)

--Cinnamon Sugar: 1/2 cup sugar mixed with 1 teaspoon cinnamon

--Glaze: 1 tablespoon milk, ½ teaspoon vanilla, mixed with 1 cup sifted confectioners’ sugar

METHOD

Dough in Stand Mixer

Melt butter in milk, in a saucepan, and cool to lukewarm. Place warm water in stand mixer bowl, and sprinkle in yeast and stir in 2 tablespoons sugar, and let bloom for 10 minutes.  Add to the yeast mixture the milk mixture, remaining sugar, and scraped vanilla bean. Attach the dough hook and slowly add in 2-1/2 cups flour; mix until smooth.  Add the beaten eggs, salt, and spices. Slowly add in remaining flour, as needed, to form a soft but manageable dough. Run mixer to knead 8 minutes.  Turn dough onto a floured pastry board; shape into a ball.  Place dough ball into a sprayed large bowl and turn to coat.  Cover bowl with plastic wrap, and let rise in a warm and draft-free area until doubled in bulk, about 1 hour.  (I do so in my oven with just the light on, no heat.)

Dough prepped to rise

Dough risen to double in size

After punching down,
split into 
2 dough balls

Punch dough down, and split into two balls.  Place first ball on a lightly floured board, and roll to ½” thick using a floured rolling pin. Cut with a floured doughnut cutter and place 1” apart on sprayed baking sheets, with doughnut holes as well; reserve scraps. Place second ball on a lightly floured board, and roll ¼” thick, and cut in 2-1/2” rounds (no holes) and put 1 teaspoon of jelly in the center of half of the rounds.  Moisten the edges with water, top with remaining rounds, and pinch to seal.  Place 1” apart on baking sheet.  Re-roll scraps to ½” thick and cut into 6”x1/2” strips, twist two strips together and pinch ends, repeat with remaining strips, and place on baking sheet.  Let all the doughnuts rise until doubled, covered, for about 1 hour in a draft-free area.

8 jelly filled;
8 cruller (twisted);
8 regular; and
8 doughnut holes
rising 

Meanwhile, heat 2-inches deep of oil to 375 degrees in a dutch oven, electric skillet, or deep fryer (ensure doughnuts do not touch bottom while frying).  When doughnuts have risen, ease four doughnuts into hot oil, one at a time. Fry, in batches, about 2 minutes per side until doughnuts are golden brown all over, using tongs to turn. Drain on a paper towel lined baking sheets. While doughnuts are warm, roll half of them in cinnamon/sugar topping.  When the remainder have cooled a bit more, use a pastry brush to glaze those. – Enjoy!

SANDRA’S AWESOME ALASKA FRY BREAD

My mom served our fry bread hot
 with warm Syrup, as do I...

Yields: 4 Fry Bread
Prep: 10 Mins. |
Fry: 6 to 8 Mins.

INGREDIENTS

1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon powdered milk
1 teaspoon baking powder
pinch of sugar
1/2 cup warm tap water
peanut oil for frying (or vegetable oil)

METHOD

Began by heating the 2" deep oil to 360 degrees in a large cast-iron skillet (or and electric fry pan).

Meanwhile, sift together the flour, salt, powdered milk, and baking powder into a large bowl, and add the sugar. Pour the water over the flour mixture all at once, and stir the dough with a fork until it starts to form a ball. Flour hands, and mix the dough to incorporate the flour into the mixture to form a soft and pliant ball. (You want to mix the dough well, but DO NOT knead it, which will make for heavy Fry Bread when cooked.) The inside of the dough ball should still be sticky after it is formed, while the outside will be floured.

Cut the dough into four equal pieces. Using floured hands, stretch, and pat to form disks of about four inches in diameter and quarter-inch thick. Fry until golden brown, and then flip to fry the other side. Each side will take about 3 to 4 minutes. Place Fry Bread to drain on a paper towel-lined plate. - Enjoy!


--You can eat the hot Fry Bread drizzled with honey, spread it with jelly, dip it in hot maple syrup (my favorite because this is how my Mom served it to our family, as shown in photo), as a vessel to fill with fish taco ingredients, and so on.

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


Tip: This Fry Bread can be kept warm in a 200-degree oven for up to 20 minutes. They also refrigerate well, and then can be reheated in a 350-degree oven for 12 minutes before serving.

SANDRA'S HOMEMADE PEPPERONI PIZZA and TWISTY BREADSTICKS

This is a traditional 
All-American version...

(Click here for: Sandra's Homemade Pizza Dough)

--(This recipe makes 2 medium pizzas, although we’ll just be making one, and using the other ½ of the dough to make breadsticks-See below)--

Sauce Prep. and
Baking Pizza: 35 minutes total

***Sauce:

1 tablespoon olive oil

¼ cup yellow onion, diced

¼ cup red bell pepper, diced

2 cloves garlic, minced

2 (14.5 oz. cans) Italian diced tomatoes, drained and chopped

Pinch of red pepper flakes
Pinch of kosher salt
Pinch of freshly ground pepper
½ teaspoon Italian herb seasoning blend
1 teaspoon honey

***Toppings:
¼ package of pepperoni slices
½ can of sliced olives
2 cups mozzarella cheese

--Garnish with fresh chopped basil

METHOD

Preheat oven to 475 degrees, and set rack to a low position in your oven. Prepare pizza pan by brushing it with olive oil, then sprinkling it with cornmeal, and set aside.

Roll out pizza dough into a round, slightly larger than pizza pan. Place rolled-out pizza dough onto pizza pan, and fold under edges to form a lip; brush all over with olive oil, and par-bake for 5 minutes, remove and set aside.


Meanwhile, heat a large skillet to medium-high head, and add the olive oil, onion and bell pepper, and saute until onions are translucent. Add the garlic and continue sautéing for 30 more seconds. Add the remaining ingredients, and bring to boiling point, and then reduce heat and let simmer for 15 to 20 minutes, until sauce reduces and thickens. Place the sauce on the par-baked pizza crust, and continue baking for 15 minutes, until crust and cheese are lightly golden.

***Breadsticks

Meanwhile, begin forming breadsticks:
(Click here for recipe: Twisty Breadsticks - Homemade)

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 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 BLUEBERRY BRAIDED BREAD

A very impressive presentation
that is actually simple to make, and a very
decadent treat...

Yields: (1 large braided loaf, or two small)

Posted: by Sandra
Prep: 15 mins. |
Raising time: Overnight, plus a couple hours |
Bake: 35 to 40 mins.

INGREDIENTS:

***Yeast Sponge
1 tablespoon dry yeast
1 tablespoon sugar
1-1/2 cup warm milk
2 cups unbleached all-purpose flour

***Dough
2 eggs
1-1/2 teaspoons salt
1/3 cup sugar
2-1/2 cups unbleached all-purpose flour (plus a bit more if needed)
1 stick of butter, at room temp.

***Blueberry Filling
2 cups fresh blueberries
1/4 cup sugar
1/4 cup cornstarch
2 tablespoons lemon juice

***Egg Wash
1 egg
1 tablespoon milk

***Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg wash

METHOD:

Mix the sugar, yeast, and flour together in a small bowl. Pour in the warm milk. Beat until smooth, then cover with plastic wrap and set aside for a 1/2 hour.

Place the hook attachment on the stand mixer. Pour in sponge mixture into bowl of stand mixer. Add the eggs, salt, sugar, and one cup of the flour to the sponge. Beat until smooth on low speed until smooth. Then add the butter in small chunks and beat well. Add the remaining flour a handful at a time and mix in until the butter is incorporated. Knead on low speed for 5 minutes, until dough forms ball and is somewhat elastic.

Place the dough in a bowl sprayed with baking spray, rub around, and then flip over. Cover with plastic wrap, and let rise and room temperature until doubled in size, 45 mins. to 1 hr. Deflate the dough, recover the bowl, and refrigerate overnight.

The next day, combine all of the blueberry filling ingredients in a small saucepan and bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 5 minutes, then remove from heat and let cool.

Combine the egg and milk in a bowl and beat until combined, and set aside.

Combine all the cream cheese filling ingredients in a bowl and mix until combined.

Once blueberry filling has cooled, take the dough out of the refrigerator and gently deflate it. Divide it into two pieces. Use a rolling pin to shape each piece into a ½” thick rectangle.

Spread your fillings in the center of the dough (using this method as I did for the apple walnut version):

At 45-degree angle, slice the sides of the dough into tabs approximately 1 inch wide. Alternating from side to side, fold the pieces in over the filling, and gently press on the tabs to seal the folds, and then tuck under ends for a smoother finish. Glaze the braid with egg wash. Cover loosely with plastic. Set aside to rise until doubled in size, approximately 45 minutes.

Preheat oven to 350 degrees.

Just before placing the braid in the oven, glaze it again with any remaining egg wash. Bake on the center rack of the oven for approximately 35 to 40 minutes, rotating it once after 20 minutes so that it bakes evenly. Remove it from the oven and allow it to cool for at least half an hour before slicing.


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Variation: Click here for: Apple Walnut Braided Bread Recipe