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 VIVACIOUS VANILLA BANANA-MARSHMALLOW-COCONUT PUDDING

A quick and delicious dessert to put together
but ohhh so difficult to wait until it sets...

Servings: (8 to 10)
Prep: 20 Mins.
Refrigerate: 2 hours

INGREDIENTS:

PUDDING:
1 (5.1 oz. box) instant vanilla pudding
1 (12 oz. can) cold evaporated milk (not sweetened condensed)
1-1/2 cup cold water
1 teaspoon bourbon vanilla extract (or regular vanilla extract)

FILLING ADDITIONS:
2 slightly ripe bananas, halved lengthwise and sliced
1/2 cup miniature marshmallows
1/2 cup shredded coconut, chopped finer

TOPPING:
1 cup fresh whipping cream
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)
1 tablespoon confectioners' sugar (or granulated sugar)

--Sprinkle topping with a pinch of ground cinnamon

METHOD:

In  medium, round, glass bowl, whisk all the pudding ingredients for 3 minutes to slightly thicken. Gently fold in fruit additions. Evenly spread whipped cream topping over pudding mixture, and sprinkle with cinnamon. Cover, and refrigerate for a minimum of 2 hours to allow dessert to fully thicken and for flavors to meld. ~ Enjoy!

~~~~~~~~~~~~
Tip: I place the unopened can of condensed milk in the freezer for a 1/2 hour prior to preparing recipe.

SANDRA'S PECAN MEXICAN WEDDING COOKIES

Melt in your mouth cookies that are superbly airy and tender…

Yields: 32 cookies

Prep: 10 Mins.

Bake: 12 Mins.

Melt in your mouth cookies that are superbly airy and tender…

INGREDIENTS

2 sticks unsalted butter, at room temperature

2-1/2 cups confectioners’ sugar, divided

1 teaspoon bourbon-vanilla extract (or regular vanilla extract)

2 cups all-purpose flour, sifted

Pinch of fine-grain sea salt

2 cups pecans, very finely chopped

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners.

With an electric or stand mixer, beat butter, 1/2 cup confectioners’ sugar, and bourbon-vanilla extract, until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl.

Roll dough into 1" balls. Place on ungreased, lined baking sheets.

Bake 12 minutes, until lightly golden.

While hot, roll in remaining 1-1/2 cups unsifted confectioners’ sugar. Cool on wire rack, then dust with additional ‘sifted’ confectioners' sugar. Let cookies fully cool. ~ Enjoy!

SANDRA’S EASY PUMPKIN LOG ROLL with a CREAMY MAPLE FILLING

A phenomenal dessert that freezes well,

so the pumpkin log roll can be made ahead of time

and sliced while frozen into pieces for a stunning presentation...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 12-15 Mins.

INGREDIENTS

Roll:

Wet Mixture:

3 large eggs, slightly beaten

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature

2/3 cup pure pumpkin
1 teaspoon vanilla extract

Dry Ingredients:

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons ground cinnamon
1 teaspoon ground ginger

1/8 teaspoon ground cloves
1/8 teaspoon nutmeg

1/8 teaspoon salt

Filling:

1 (8 oz. tub), cold, whipped cream cheese

1 cup confectioners' (powdered) sugar, sifted

6 tablespoons unsalted butter, at room temperature

1 teaspoon mapleine

--Additional confectioners’ sugar (for decoration)

METHOD

Preheat oven to 375 degrees. Spray a 15”x10” jelly-roll pan; line with parchment paper, then spray top of paper as well. Set aside a clean tea towel (large enough to cover unrolled pumpkin roll).

Beat eggs, granulated sugar and butter in large mixer bowl until thick. Beat in pumpkin and vanilla extract. Sift flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt into same bowl over wet ingredients. Using a wooden spoon, stir dry mixture into wet ingredients, mixing just until incorporated. Spread batter evenly onto prepared pan.

Bake for 12 to 15 minutes, until top of cake springs back when touched.

Immediately loosen sides of cake, place tea towel over top flush with beginning roll-up edge.

Turn onto working surface. Carefully peel off parchment paper.

Roll up cake and towel together, starting with shorter end.

Cool seam-side down on wire rack for 15 minutes.

Meanwhile, prepare the filling by beating cold, whipped cream cheese, 1 cup sifted confectioners’ sugar, butter and mapleine in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over inside of cake to within 1/2” of all edges. 

Re-roll cake into log, gently but tightly. Wrap in plastic wrap and refrigerate seam-side down for at least 1 hour.

Unwrap pumpkin log, generously sprinkle with sifted confectioners' sugar on entire outside, and cut into 1" slices, then serve (See main photograph above). ~ Enjoy!

~~~~~~~~~~~

Tip:

If freezing pumpkin log roll, defrost first to serve whole, or I prefer to slice while frozen for cleaner cut cake slices, then serve individually.

SANDRA’S 5-MINUTE ‘4-VARIETY’ HOLIDAY CHOCOLATE BARK BITES

A holiday favorite that's festive and tasty!

Your family and  friends are sure to enjoy...

Yields: (24 pieces)

Prep: 5 Mins.

Chill: 30 Mins.

INGREDIENTS

Chocolate:

½ cup semi-sweet chocolate chips

1-1/2 cup milk chocolate chips

Toppings:

¼ cup chocolate mint chips

¼ cup dried mixed fruit

¼ cup chopped pistachios

¼ cup toffee bits

METHOD

Set aside a non-stick mini-muffin tin (mine has 24 mini-cups).  If not non-stick, lightly butter each mini-cup beforehand.

Pour both chocolates in a glass bowl and place in microwave on high power for 30 seconds. Stir with a rubber spatula. Place it back in the microwave for another 30 seconds. Stir again. Repeat, just until chocolate has fully melted and is smooth after stirring. Use a teaspoon to fill each mini-muffin cup with melted chocolate, just until ¾’s full. 

Sprinkle tops evenly with four different toppings (8 mini-cups per topping variety), and press topping gently into chocolate to adhere. Refrigerate for 30 minutes.

Remove by immediately inserting a paring knife straight up and down along edge while bark bites are cold; the bark bites will easily loosen and pop free. 

Serve at room temperature. ~ Enjoy!

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

Tip:  These mini-bark bites are fabulous gift basket additions.

SANDRA’S FESTIVE PB&J THUMBPRINT COOKIES

A very festive and happy day

was spent creating and baking

these lovely cookies...

Yields: Appx. 3 Doz.

Prep: 25 Mins.

Bake: 10 Mins.

INGREDIENTS

½ cup granulated sugar

½ cup packed dark brown sugar

½ cup creamy peanut butter

½ cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1-1/2 cups all-purpose flour

¾ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

-- Your favorite jam or jelly

(I used Sandra’s Homemade Strawberry-Rhubarb-Banana Jam dyed red and green using food coloring)

--Granulated sugar, for dusting bottom of potato masher (or fork) to flatten cookies

-- Red and green sugar crystals

METHOD

Preheat oven to 375 degrees.  Line a couple of baking sheets with parchment paper, and set aside.

Using a hand mixer, beat together sugars, peanut butter, butter, egg, and vanilla extract in medium bowl.

Place flour, baking soda and powder, and salt in a sieve, then sift over wet ingredients in bowl. 

Using a spoon, stir in dry ingredients, just until blended. Cover and refrigerate for 2 hours.

Shape dough into 1-¼” balls. Place 2 inches apart on prepared baking sheet.

Flatten using a potato masher (or fork) dipped in sugar.

Make an indent in center of cookies using the end of rounded utensil (or your thumb). 

Sprinkle half of the cookies with red sugar crystals, and the other half with green.

Bake 10 minutes, just until light golden brown. Cool 5 minutes on baking sheet.

Move cookies to cool completely on wire rack. 

Once fully cooled, fill center thumbprint of cookies with jam or jelly.

Enjoy!

SANDRA’S SOFT SUGAR COOKIES with 5 VARIATIONS of BUTTERCREAM FROSTING

Soft and buttery delicious sugar cookies

that melt in your mouth. 

The possible flavor and color variations

are endless...

Yields: (28 to 30)

Prep: 20 Mins.

Chill: 1 Hr.

Bake: 6.5 to 7 Mins.

INGREDIENTS

Cookies:

1 cube unsalted butter, at room temperature

1 cup granulated sugar

2 eggs

2 teaspoons vanilla extract

3/4 cup sour cream

--Sift dry ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

Pinch of salt

Buttercream Frosting:

1 cube unsalted butter, at room temperature

½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

3 tablespoons milk

Organic food coloring

Sprinkles

METHOD

In a medium mixing bowl, using a hand mixer cream butter and granulated sugar at medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. 

Add eggs, one at a time, beating until each is incorporated. 

Add vanilla extract and sour cream, and beat on low speed until fully incorporated.

Sift dry ingredients, and add to wet ingredients 1/3 at a time; mixing to incorporate with each addition while scraping down bowl, as needed. 

Cover bowl, and chill for at least 2 hours until firm.

Meanwhile, prepare the frosting in a medium bowl using a hand mixer to cream together butter and vanilla extract. Slowly beat in the sifted confectioners’ sugar. Once smooth and creamy, add milk 1 tablespoon at a time until desired spreading consistency is achieved. [If desired, divide the frosting into 5 separate batches, and add food coloring and extracts (listed below) to achieve the cookies shown in the photographs.]  Cover each of the 5 ramekins with plastic wrap, and set aside.

Preheat oven to 425 degrees. Line a couple of baking sheets with parchment paper, and set aside.

Uncover and dust the top of dough with flour, and then flip and flour the other side; place plastic wrap over top of dough. With a rolling pin, roll the dough out to ¼” thickness. 

Using a 2-1/2” round cookie cutter dusted in flour, cut out circles.

Transfer cut out cookies onto baking sheets. Bake each batch for 6.5 to 7 minutes, just until pale. Immediately transfer cookies to a wire rack to cool.

Once cookies have cooled completely, frost and immediately add sprinkles. 

Allow frosting to set, then store in an airtight container in one layer (do not stack). ~ Enjoy!

~~~ Five variations of buttercream frosting ~~~

(Add extract and food coloring to your desired taste and hue levels):

Orange extract and orange food coloring + multicolored sprinkles;

Mint extract and green food coloring + multicolored sprinkles;

Lemon extract and yellow food coloring + multicolored sprinkles;

Cherry extract and red food coloring + multicolored sprinkles; and

Unsweetened cocoa powder

and additional vanilla extract to thin frosting + chocolate sprinkles.

SANDRA’S ANYTIME MARSHMALLOW-WHIPPED SWEET POTATOES

A very scrumptious

side dish to serve anytime,

not just during holidays anymore...

Serves: 4

Prep:  10 Mins.

Cook/ Bake: 30 Mins. Total

INGREDIENTS

2 lbs. sweet potatoes (about 3 to 4), peeled, and cut into 1” cubes

3 tablespoons freshly squeezed orange juice

½ teaspoon fresh orange zest

2 tablespoons unsalted butter

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain sea salt

Pinch of white pepper

2 cups miniature marshmallows, divided

METHOD

Preheat the oven to 350 degrees. Spray a 1-quart baking dish, and set aside.

Place the sweet potatoes into a medium sized pot and cover with cold water, cover pot and bring to boil over medium-high heat.  Boil for 15 minutes, just until sweet potatoes are tender when pierced.  Drain, and pour the hot sweet potatoes into a medium bowl; add the orange juice, butter, ginger, sea salt, white pepper, and 1 cup of miniature marshmallows.  Using an electric hand mixer immediately beat the hot mixture on medium speed until light and fluffy. (If you need to further melt the marshmallows, as I do at times, feel free to microwave the mixture on high for 1 minute, then continue mixing until fluffy.)

Spoon the mixture into the prepared baking dish. Arrange the remaining 1 cup of miniature marshmallows over the top of the whipped sweet potatoes.

Bake, uncovered, for about 15 minutes, until the marshmallows turn a light and crispy golden brown. ~ Enjoy!

This pairs well with my recipe for Whole-Roasted Spicy Beer-Can Chicken (which I made on the outdoor charcoal grill versus in the oven):

Sandra's Whole-Roasted Spicy Beer-Can Chicken

SANDRA’S SWEET SOURDOUGH ZUCCHINI BREAD with a GLAZED TOPPING

This is one of two brilliantly glazed and textured
sweet sourdough zucchini loaves
we like as is, with whipped cream on top
or French vanilla ice cream...

Yields: (2 loaves)

Prep:  15 Mins.

Bake/Cook: 50 Mins.

INGREDIENTS

Wet:

3 eggs, slightly beaten

1-1/2 cups *sourdough starter (see below)

2/3 cup vegetable oil

2 teaspoon vanilla extract

Dry (sifted):

2 cups all-purpose flour

1 cup granulated sugar

2 teaspoons ground cinnamon

½ teaspoon ground cloves

¼ teaspoon fine-grain kosher salt

1-½ teaspoon baking soda

2 teaspoons double-acting baking powder (or regular)

Folding additions:

1 cup chopped walnuts (or pecans)

1 cup grated zucchini (or apple, or pear)

¾ cup raisins (or any other dried fruit)

-------------

Glazed Topping (optional):

½ cup unsalted butter

2 teaspoons milk

½ cup dark brown sugar

 METHOD

Preheat oven to 350 degrees.  Prepare two buttered and sugared loaf pans, and set aside.

In a large bowl, add the wet ingredients, and mix with a wooden spoon to combine.  Sift the dry ingredients through a sieve over the wet ingredients into large bowl, and incorporate into batter. 

Fold in remaining ingredients.

Evenly distribute batter between both prepared loaf pans.

Bake for 50 to 60 minutes until a wooden toothpick inserted in center comes out clean.

Meanwhile, (if making glaze option) prepare the glaze ingredients by placing them in a small saucepan over medium heat.  Bring to a boil while whisking constantly.  Boil for 2 minutes, and spoon equally over warm loaves in loaf pans.  Use a pastry brush to distribute topping until it’s absorbed.  Carefully remove loaves when cool enough to handle. ~ Enjoy!

[This photograph and link was featured on April 7, 2012 @ http://remarqs.com/?q=dessert%20recipes&source=pic&cid=2&new=y]

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Sandra's Sourdough
Starter (How to...)

Tip:  

I ordered my *Sourdough Starter Packet from Alaska Herb and Tea Company a couple of months ago.

I’m pulling out my old recipes now that I have a batch active again.

Click on link below photograph on left to start your own batch of Alaska Sourdough...

SANDRA’S GRANDIOSE FRESH RAW BEET N’ FRUIT SLAW WRAPS

I used organic ingredients
to prepare these healthy slaw wraps
 - a great starter that’s oh so fun
and delicious to serve before
the main course
(even those that dislike beets
tend to love these)... 

Servings: (6 to 8)

Prep: 10 Mins.

Marinate: 30 Mins.

INGREDIENTS

Slaw:

1 unpeeled pear, cored and quartered

1 unpeeled apple, cored and quartered

1 large (1 lb.) peeled beet, cut lengthwise into 6 pieces

Citrus Vinaigrette:

2 teaspoons orange zest

¼ cup freshly squeezed orange juice (I used 1 large orange)

2 tablespoons freshly squeezed lemon juice (I used one large lemon)

2 tablespoons honey

Pinch of kosher salt

2 tablespoons olive oil

Garnish:

1 teaspoon parsley, chopped + a few whole sprigs

Wraps:

Leaves of green leaf lettuce

METHOD

Grate slices of pear and apple in the food processor fitted with a shredding blade (or by hand using a box grater). Peel the beets with a vegetable peeler, slice them, then grate in the food processor as well.

Whisk the orange juice, lemon juice, dijon, and kosher salt in a medium glass or ceramic non-reactive bowl, then slowly drizzle in olive oil while whisking to form vinaigrette. Add the slaw mixture to the medium bowl of vinaigrette, and toss to combine.  Cover, and place in refrigerator for 30 minutes to let the flavors meld. 

Line a platter with green lettuce leaves, top each with the slaw mixture using a slotted spoon, garnish with chopped parsley, including some whole sprigs, and serve.  Let your guests have fun forming their own individual healthy slaw wraps. ~ Enjoy!