SANDRA’S EASIEST and BEST APPLE PIE EVER

Best compliment ever, the hubs said,
"This is the best apple pie I've ever had,
I need to go back to Fred Meyer and get more apples!"...

Servings: (8)

Prep: 20 Mins.

Bake: 1 Hr.

INGREDIENTS:

Filling:

7 medium apples 

    (I used Kroger, aka Fred Meyer Brand), peeled, cored and cut into 1/8-1/4" slices=about 5 cups sliced

1/4 cup packed dark brown sugar

1-1/2 tsp apple pie spice

1 tsp lemon juice

1 tsp vanilla extract

1 TB all-purpose flour

Topping:

1 cup all-purpose flour
1/2 cup old fashion oats (not quick cooking)

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1/2 cup melted, salted butter, slightly cooled

1 large egg, beaten

METHOD:

Preheat oven to 350F. Set a 10" glass pie plate aside.

Add all filling ingredients to a medium bowl, toss to combine and set aside to allow them to meld for 10 minutes; toss occasionally.

In the meantime, add all the topping ingredients to a small bowl; mix to combine (it will be paste-like in appearance).

Pour filling mixture into the pie plate, and press slightly to evenly distribute.  Add the topping using a fork to evenly distribute and cover apple filling mixture.

Bake in preheated oven for 1 hour, turning half way for even baking.  

Let hot pie cool, uncovered, on baking rack for 4 hours before serving to allow filling to fully set. 

Serve with French vanilla ice cream. 

Store any leftovers covered in refrigerator. ~ Enjoy!

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Tip: To reheat at room temp, microwave for 30 seconds; from frig it takes about 50 seconds!

SANDRA'S FINEST BANANA BUNDT CAKE EVER

What a fabulous dessert that's awesome the day it's baked,
and even more scrumptious the following day...

Servings: 12

Prep: 20 Mins.

Bake: 45-55 Mins.

INGREDIENTS:

1st Wet:

3 (medium) ripe bananas, mashed

1 tablespoon freshly-squeezed lemon juice

2nd Wet:

1 tablespoon freshly-squeezed lemon juice

1-1/2 cup 2% milk

Beat:

2/3 cup unsalted butter, room temperature

1 cup granulated sugar

1/2 cup light brown sugar, packed

3rd Wet:

3 large eggs, beaten

1 teaspoon vanilla extract

Dry (sift)

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1-1/2 teaspoon ground cinnamon

1/4 teaspoon table salt

METHOD:

Preheat oven to 350 degrees. Spray a bundt pan with baking spray; set aside.

In a small bowl, add the bananas with 1 TB lemon juice, and mash until combined; set aside.

In a 2-cup-glass-measuring-cup, add 1-1/2 cup milk and then 1 TB lemon juice (let activate for 5 minutes).

Meanwhile, in a stand mixer with the paddle attachment, beat the butter with both sugars for 3 minutes.  Add the beaten eggs and vanilla extract; mix to combine for 2 more minutes.

Stop mixer, and place a sieve over wet ingredients in mixing bowl. Add all the dry ingredients to sieve and sift over wet ingredients.

Restart mixer very slow and gently pulsing mix in, while pouring, the milk/lemon juice mixture. Add the banana/lemon juice mixture and then mix gently just until combined.

Use a spatula to scrape sides and bottom of bowl, folding to combine cake batter a few times by hand. Pour cake batter evenly into the prepared bundt pan.  Tap pan to remove air bubbles.

Bake for 45-55 minutes, turning bundt pant half way through baking, just until a toothpick inserted in center of bundt ring comes out clean (do not over bake or cake will become dry).

Let cake cool in bundt pan for 5 minutes on baking rack, then flip using baking rack and let rest on rack then dust while hot with powdered sugar (I place tin foil underneath baking rack to ease with clean up).  Let cake cool completely on baking rack before transferring to a covered cake pedestal/plate.

Serve with whipped cream, if desired. ~ Enjoy!

SANDRA'S ALASKAN AMBER BEER BATTER CLAM FRITTERS

A crazy-good clam fritter recipe I created for lunch today!
It's like a party in your mouth, really...

Yields: 16 to 18 fritters

Prep: 10 Mins.

Cook: 4 to 5 Mins.

INGREDIENTS:

1 cup raw, minced clams (fresh, or thawed if frozen) that were soaked and cleaned (do not drain)

1 cup all-purpose flour

Locally brewed
Alaskan Amber...

1-1/2 teaspoons baking soda

1/2 teaspoon old bay seasoning'

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon sea salt

1/4 teaspoon freshly ground pepper

3 tablespoons minced fresh parsley

2 tablespoons fresh-squeezed lemon juice (from 1 fresh lemon)

1/3 cup Alaskan Amber Beer

1 large egg, beaten

Vegetable oil for deep frying

Servings options:

--Fresh lemon wedges

--Sandra's Homemade Tarter Sauce (I made the dill version)

--Steamed fresh broccoli

--Steamed rice

METHOD

Preheat oven to 225 degrees (warm). Place in oven a foil-line baking sheet topped with a wire baking rack.  Also, set a paper towel-lined aside on counter top.

In a medium bowl, use a fork to combine flour, baking soda, old bay seasoning, garlic and onion powders, sea salt, pepper, and parsley. In a measuring cup, add the beer, beat in egg, and add the lemon juice. Mix to combine. Stir in minced clams with their juices into the dry mixture, followed by the wet ingredients. Mix just until ingredients are incorporated (do not over mix), then set aside to let batter rest.

Meanwhile, heat 2" of vegetable oil to 375 degrees in a heavy-bottom pot over medium-high heat (use a candy thermometer). [Frying will commence in 3 batches, hence keeping fritters once they're fried in a warm oven.] When oil reaches desired temperature, use a mini (2-TB size) scoop to carefully drop batter mounds into hot oil. Deep fry until fritters are golden brown, turning once, about 2 to 3 minutes per side. Drain on paper towel-line plate, sprinkle while hot with sea salt, then place hot fritters into oven on prepared rack to keep warm. Repeat.

Once all fritters are finished cooking, serve with fresh lemon wedges, Sandra's Homemade Tarter Sauce (I made the dill version), steamed broccoli, and basmati rice. ~ Enjoy!

SANDRA'S CRUNCHY-MOIST TASTIEST EGGPLANT EVER

I have made eggplant using many methods
and this version tops them all,
it's like a meal in itself...

Servings: (4)
Prep: Stand time: 20 Mins. |
Fry/Bake: 35 to 40 Mins.

Posted by Sandra

INGREDIENTS

1 organic eggplant, peeled and sliced into ½” rounds
1 fresh lemon, juiced
Kosher salt
1 tablespoon olive oil
½ cup all-purpose flour
2 eggs, lightly beaten
¼ teaspoon cayenne pepper
1 cup dry italian breadcrumbs
½ teaspoon garlic powder
1 medium organic onion, sliced
2 organic tomatoes, sliced (or chopped)
1 tablespoon fresh organic basil, chopped
1 cup grated organic parmesan cheese
1 cup grated mozzarella cheese

METHOD

Brush the eggplant slices on both sides with lemon juice (to prevent oxidation), and sprinkle kosher salt (to remove bitterness) on both sides as well, and then place eggplant slices in a strainer over a bowl for 20 minutes,rinse and pat dry with paper towels.

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

Heat olive oil in a large non-skillet over medium-high heat to par-fry eggplant, just until lightly seared. Place eggs in a shallow dish and slightly beat them with the cayenne pepper. Place the flour, breadcrumbs, and garlic powder in 2 separate ziploc bags. Dredge the eggplant slices first in the flour, in beaten eggs, and in breadcrumbs to coat. Fry coated eggplant slices in skillet, just until golden brown, about a minute per side (you may need to do so in batches). Season with kosher salt and ground pepper, to taste, and place on prepared baking sheet. In the same skillet add a bit more olive oil and saute the onions until translucent, and then layer them atop the slices of eggplant, topping them off with the tomatoes, basil, parmesan, and mozzarella.

Bake for 30 minutes in the preheated oven, until cheese is lightly browned, melted, and bubbly. – Enjoy!

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Tip: I like to serve this dish with warm crispy baguette slices, and a fresh garden salad!

SANDRA'S LUSCIOUS LASAGNA EXTREME

This luscious lasagna takes my breath away...

Servings: (12)
Prep: 1.5 hrs.
--includes sauce
simmering time |
Bake: 50 mins.

INGREDIENTS

1 pound sweet italian venison/pork sausage
1 pound lean venison/moose/beef burger
1 spanish onion, chopped
2 cloves garlic, minced
2 (14.5 oz. cans) diced tomatoes
1 (6 oz. can) tomato paste
1 (15 oz. can) tomato sauce
1/4 cup filtered water
1 tablespoon granulated sugar
3 teaspoons fresh basil, chopped
--(or 1-1/2 teaspoons dried)
1-1/2 teaspoon Italian herb seasoning blend
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh flat-leaf parsley
--(or 2 tablespoons dried)
12 no-bake lasagna noodles
1 pint ricotta cheese
2 cups mozzarella cheese, shredded
2 cups medium cheddar cheese, shredded
3/4 cup freshly grated parmesan cheese, shredded
--Plus more of these last three cheeses for topping

METHOD

In a large heavy-bottom pot, brown sausage, ground burger, onion, and garlic over medium heat until browned. Stir in diced tomatoes, tomato paste, tomato sauce, and water, then season with sugar, basil, italian seasoning, salt, pepper, and parsley. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Preheat oven to 375 degrees.

Spread some meat sauce in the bottom of a 9”x13” baking pan, just to cover. Arrange 4 no-bake noodles over meat sauce, spread with 1/3 of the ricotta cheese mixture, top with 1/3 of mozzarella cheese, 1/3 of cheddar cheese, 1/3 of the meat sauce, and sprinkle with 1/3 of the parmesan cheese. Repeat layers two more times, and end with sprinkling more parmesan, mozzarella, and cheddar cheese on top.

Cover with foil (sprayed underneath beforehand to prevent sticking to cheese), all the while trying to ensure the foil does not make contact with cheese. Bake for 35 minutes. Remove foil, and bake an additional 15 minutes, until lightly golden brown.

Cool for 10 minutes, allowing lasagna to set before serving. - Enjoy!