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 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!

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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 OVEN-BAKED ALASKA DUNGENESS CRAB ‘N ARTICHOKE DIP

An epic recipe that’s truly addicting,

and lets the dungeness crab be the shining star...

Serves: (10 to 12)

Prep:10 Mins.

Bake: 30 Mins.

INGREDIENTS

Dip:

1 (8 oz. pkg.) cream cheese, room temperature

1 cup grated medium cheddar cheese

1/2 cup grated mozzarella cheese

1/2 cup mayonnaise

1 teaspoon freshly squeezed lemon juice

3 green onions (green parts only), finely chopped

Dash of cayenne pepper

1-1/2 teaspoons old bay seasoning

1-1/2 cups cooked dungeness crab meat, drain any liquid, if present

--(About 1 shucked dungeness crab)

1 (7 oz. jar) quartered artichoke hearts in water, drained, and roughly chopped

--[Please do not use marinated artichokes,

as they have too strong of a flavor profile for this dish]

For scooping:

--Butter crackers (I used Club), or toasted French bread slices

METHOD

Preheat the oven to 350 degrees. Spray a 9” round (or square) ovenproof baking dish, and set aside.

In a medium bowl, add cream cheese, cheddar cheese, mozzarella cheese, mayonnaise, lemon juice, green onions, cayenne pepper, and old bay seasoning. 

Very gently fold in the crab meat and artichokes (taking care not to break them apart).

Transfer mixture to prepared baking dish. Lightly sprinkle top with paprika.  

Bake, uncovered, for 30 minutes, until lightly golden on top.

Serve immediately with butter crackers or toasted French bread slices.

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Tip: This is an amazing dip you’re able to make ahead of time and refrigerate, just ensure you remove it 30 minutes to reach room temperature prior to baking.

The story behind this incredible dungeness crab:
My husband and I recently launched our skiff to go king salmon fishing and came upon this dungeness crab crawling in the saltwater shallows; hence we were able to net it and haul it aboard. Shortly thereafter, the crab ended up crawling under the rear floorboard of the skiff while we were fishing, so we had to locate its whereabouts with the help of a camera and coat hanger upon our arrival back home. Yes, he definitely made for a mighty fine hot crab 'n artichoke dip...