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 SNAPPY SALMON-FILLED SNOW PEA POD APPETIZER

A refreshing and delightful
salmon appetizer the crowd tends
to go wild for...

Yields: (30)

Prep:  30 Mins. |
Steam snow peas: 2 Mins.
Refrigerate: 30 Mins.

INGREDIENTS

Salmon filling:

2 cups prepared boneless, skinless smoked salmon fillets, flaked

4 oz. cream cheese, at room temperature

¼ cup sour cream

¼ cup mayonnaise

1 teaspoon yellow onion, grated

1 small garlic clove, grated

1 tablespoon fresh parsley, chopped

½ teaspoon worcestershire

1 teaspoon lemon juice

¼ teaspoon sweet paprika
--(or use smoked paprika if using un-smoked salmon)

Kosher salt and ground pepper, to taste

Steamed Snow Peas:

1 (6 oz. pkg.) fresh snow pea pods

2 tablespoons water

METHOD

Place rinsed snow peas in a microwave-safe bowl. Add a few tablespoons of water, being careful not to submerge the peas.  Cover bowl with a damp paper towel, and microwave to par-steam on high for about 1.5 minutes, just until crisp-tender.  Immediately pour hot par-steamed snow peas into a colander and rinse with cold water to quickly chill to retain bright green color and crispiness.  Using a paring knife, slit a tiny piece off end of each snow pea, and  run the knife to butterfly them open along the curved edge forming a pocket for salmon mixture; reserving 3 inside peas per pod.

Meanwhile, in a medium bowl combine all ingredients, except kosher salt and ground pepper, and beat with a hand mixer, just until smooth.  Taste for seasonings, adding kosher salt and ground pepper, to taste if needed.  Place salmon mixture in refrigerator for 30 minutes to ensure firmness.

Spoon salmon mixture into a large Ziploc bag, and squeeze it down to one corner.  Snip end, and pipe filling into each individual snow pea pocket, then place 3 peas on top of each filled pod for garnish. ~ Enjoy!

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Tip:  For a quick poached un-smoked salmon recipe in under 10 minutes, click on text below: 

Sandra's Tasty and Moist
Wild Alaska King Salmon Every Time
 - Recipe -

SANDRA'S APPLE WALNUT CHEESE-FILLED CREPES over CUSTARD

A superbly decadent dessert that you and
anyone you serve it to will adore...

Servings: (8 total = 2 ea.)
Prep: 30 mins. |
Stand: 30 mins. |
Cook: 30 mins.

Posted by Sandra

INGREDIENTS

***Custard
2 tablespoons granulated sugar
2 teaspoons cornstarch
Pinch of kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract

***Cheese Filling
1 (16 oz. container) ricotta cheese
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
Pinch of freshly ground nutmeg

***Apple Walnut Filling
--[Or, click here for optional: Blueberry-Cinnamon Filling]
1 tablespoon unsalted butter
1/4 cup dark brown sugar
1 cup walnuts, finely chopped
2 cups of fresh granny smith apples, peeled, cored, and cubed small
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch

***Sweet Crepes
1 cup all-purpose flour
Pinch kosher salt
2 teaspoons sugar
½ teaspoon fresh lemon zest
2 eggs, beaten
1/2 cup milk
1/2 cup club soda
3 tablespoons melted unsalted butter, plus 3 tablespoons for cooking crepes

***Garnish:
---4 tablespoons confectioners' sugar, sifted

METHOD

In a small mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, including 3 tablespoons of melted butter, and whisk together to combine. The mixture should be a loose batter. If the mixture is too thick, whisk in a bit of milk. Set batter aside for 30 minutes to set at room temperature.

Meanwhile, make the custard in a small saucepan, by whisking sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg, and then add the tempered egg mixture to the rest of the warm milk in the pan; whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while making the filling, sauce, and assembling the crepes.

For the apple walnut filling, combine butter, brown sugar, and chopped walnuts in a small saucepan, and cook while stirring for 3 minutes. Add apples, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Heat while stirring until filling thickens and apples are tender, but not mushy. Let filling cool completely.

For the cheese filling, mix all ingredients together in a small bowl, and set aside.

Melt the 3 remaining tablespoons of butter in a small glass bowl in the microwave. Place a small non-stick skillet over medium heat, and with a paper towel, dip into butter and wipe to lightly coat skillet. Keep the buttered paper towel close by, as you will need it before making further crepes.

Begin making crepes. Fill a ladle, almost about 3 tablespoons full, with batter and pour it into the preheated pan, while tipping and rolling the pan to evenly coat the bottom. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, about 1 minute, use a spatula to loosen the crepe, and turn over to cook it for about 1 minute longer on the other side. Remove the crepe from the pan between parchment- platter and let cool. Stack the crepes as they are cooked between wax paper square squares on platter to prevent sticking together. Repeat this process, until all the batter is used, wiping the pan with your paper towel and melted butter, as needed.

To make individual crepe desserts (allowing 2 per serving), spoon 2 tablespoons of the custard sauce on each dessert plate, spread 2 tablespoons of the cheese filling in a line down the center of each crepe and along with apple and walnut filling and roll up, and sprinkle with sifted confectioners' sugar. Repeat until all 4 plates are finished, and then serve. – Enjoy!

SANDRA'S BLUEBERRY CHEESE-FILLED CREPES over CUSTARD

A very decadently delicious dessert
that once mastered I'm sure you'll be often making
using many variations of 
fillings, toppings, and sauces to your heart's desire...

Servings: (8 total = 2 ea.)
Prep: 30 mins. |
Stand: 30 mins. |
Cook: 30 mins.

Posted: by Sandra

INGREDIENTS

***Custard
2 tablespoons granulated sugar
2 teaspoons cornstarch
Pinch of kosher salt
3/4 cup milk
1 egg yolk
1 teaspoon vanilla extract

***Filling
1 lb. container ricotta cheese
1 tablespoon honey
1 teaspoon vanilla extract
1 teaspoon freshly grated lemon zest
Pinch of freshly ground nutmeg

***Blueberry-Cinnamon Sauce 
--[click here for optional: Apple Walnut Filling]
2 tablespoons granulated sugar
1 teaspoon cornstarch
1 cup fresh blueberries
2 tablespoons water
1 tablespoon freshly squeezed lemon juice
½ teaspoon vanilla extract
½ teaspoon ground cinnamon

***Sweet Crepes
1 cup all-purpose flour
Pinch kosher salt
2 teaspoons granulated sugar
½ teaspoon freshly grated lemon zest
2 egg, beaten
1/2 cup milk
1/2 cup club soda
3 tablespoons melted unsalted butter, plus 3 tablespoons for cooking the crepes

METHOD

In a small mixing bowl, add the flour and salt and make a well in the center. Add the remaining ingredients, including 3 tablespoons of melted butter, and whisk together to combine. The mixture should be a loose batter. If the mixture is too thick, whisk in a bit of milk. Set batter aside for 30 minutes at room temperature.

Meanwhile, make the custard in a small saucepan, by whisking the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg, and then add the tempered egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while making the filling, sauce, and assembling the crepes.

For the blueberry sauce, whisk together sugar and cornstarch in a small saucepan over medium heat. Add the remaining ingredients and stir with spoon constantly until mixture boils, and then reduce heat to simmer for 5 minutes, while stirring occasionally. Set aside to let cool.

For the cheese filling, mix all ingredients together in a small bowl, and set aside.

Melt the 3 remaining tablespoons of butter in a small glass bowl in the microwave. Place a small non-stick skillet over medium heat, and with a paper towel dip into butter and swipe lightly to butter skillet. Keep the buttered paper towel close by, as you will need it for making further crepes.

Begin making crepes. Fill a ladle, almost about 3 tablespoons full, with batter and pour it into the preheated pan, while tipping and rolling the pan to evenly coat the bottom. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, about 1 minute, use a spatula to loosen the crepe, and turn over to cook for about 1 minute more on the other side. Remove the crepe from the pan between parchment-lined squares stacked on platter to let cool. Repeat this process, until all the batter is used, wiping the pan with your buttered paper towel, as needed.

To make individual crepe desserts (allowing 2 per serving), spoon 2 tablespoons of the custard sauce on each dessert plate, spread 2 tablespoons of the cheese filling in a line down the center of each crepe with the same amount of blueberry filling and roll up, and place 2 crepes on top of custard. Drizzle remaining blueberry sauce over the crepes. Repeat until all 8 plates are finished, and serve. – Enjoy!

SANDRA'S CUSTARD-FILLED CREAM PUFFS

These are very delicate
and tasty cream puffs that will make those
that you serve them to 
feel extra special...

Serves (8)
Prep: 20 mins. |
Cook: 40 minutes
--(+ standing time of 30 mins.)

Posted by Sandra

INGREDIENTS:

---Puffs
-1 cup water
-½ cup unsalted butter
-1 cup all-purpose flour
-4 eggs

---Filling
(This is quick and easy – or feel free to make your own custard.)
-1 package (4-serving size) vanilla instant pudding and pie filling mix
-1 cup milk
-1/2 teaspoon vanilla extract
-2 cups whipping cream (un-whipped)

-Confectioners' sugar, for dusting

METHOD

Preheat oven to 400 degrees.

In medium saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat with a wooden spoon about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart while dough is still warm (its supposed to be sticky and paste-like). Bake for 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

Meanwhile make the filling. In large bowl, beat pudding mix, milk, and vanilla extract with an electric hand-mixer on low speed until well blended. Add whipping cream; beat on high speed for about 2 minutes.

Once puffs are cooled, gently cut off the top third of each puff, and then carefully pull out any obvious strands of soft dough (but do not to take out too much or you'll expose the bottom). Fill bottom of puffs with filling; replace tops. Sprinkle with powdered sugar, and serve immediately. ~ Enjoy!


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TIP:  You can fill and/or top these puff pastry shells with a host of fillings or toppings to your heart's desire.