SANDRA'S FAMOUS ALASKAN KING CRAB DIP for a crowd

The absolute best recipe, it's addicting and a great method in which to extend your
Wild Alaskan King Crab experience when its richness overcomes you...

Yield: (Appx. 2-1/2 cups)

Prep: 20 mins.

INGREDIENTS

2 cups prepared cooked, Wild Alaskan King Crab (knuckles and legs), shredded and cut into 1/2" pieces

3/4 cup whipped cream cheese

1/3 cup mayonnaise

1-1/2 teaspoon freshly squeezed lemon juice

1 teaspoon worcestershire

1/2 teaspoon granulated garlic

1/2 teaspoon granulated onion

1 teaspoon old bay seasoning

1/2 teaspoon seasoning salt (I used Johnny's)

1/2 teaspoon ground paprika

1/8 teaspoon ground cayenne

1/8 teaspoon freshly ground black pepper

Garnish options:

--Green onion (green parts only), finely sliced

--Paprika

Serving options:

--crackers

--whole wheat bread slices quartered

--cucumber slices

--celery stocks

--toasted baguette slices

METHOD

Combine all the above ingredients in a medium bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld. Spoon into a decorative serving bowl, surrounding the bowl with a larger platter spread with your favorite snacking options (a few suggestions are listed above), then top dip with fresh, finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

SANDRA'S ALASKAN-BLUEBERRY and PEACH COBBLER

A wonderful method in which to prepare your Alaskan summer-harvested blueberries
that have been frozen, and its combination with peaches to form this decadent
cobbles is nothing short of amazing...

Servings: (12)

Prep: 25 mins.

Bake: A total of 30 mins.
--(At two temperatures: 350 degrees for 15 mins, then 450 degrees for the final 15 mins)

INGREDIENTS:

Fruit and berries:

1 (24-oz. jar) Costco peaches, drained

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter

--2 cups frozen blueberries (keep frozen until ready to use, do not add to above heated mixture)

Cobbler dough:

1 cup all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 cube cold, unsalted butter, cut in 12 small cubes

3/4 cups cold milk, mixed with 2 teaspoons lemon juice (let set 5 minutes to activate)

--Topping:

--1 tablespoon granulated sugar

--1/2 teaspoon cinnamon

METHOD:

In a medium skillet melt 3 tablespoons butter, add sugar, cinnamon, and peaches.  Mix to combine, while bringing to a low simmer. Let filling gently simmer, while occasionally stirring, for 15 minutes.

Preheat oven to 350 degrees (Note: Will increase oven temp mid way through baking to 450 degrees).

Meanwhile, prepare cobbler dough, by adding to a medium bowl the flour, sugar, baking powder and soda, cinnamon, ginger, and salt. Whisk dry ingredients so they are evenly combined.  Using a pastry cutter to work in the cold, cubed butter, until course mixture resembles the size of peas. In a 2-cup glass-measuring cup, add 1-1/4 cup milk and 1 tablespoon lemon juice, then let stand for 5 minutes to activate.  Pour this liquid mixture into dry ingredients, and use a fork to combine (do not over mix).

Pour hot peach mixture in a single layer into a 9x13" baking dish (or other 3-qt. size), sprinkle 2 cups of frozen blueberries evenly over the top of the hot peaches. Use 2 forks to dollop the cobbler dough over the fruit and berries, while leaving spaces for filling to steam through.

Combine topping of cinnamon and sugar in a small bowl, then sprinkle evenly over top of dough.

Place baking dish atop a foil-lined baking sheet (to catch potential spill over), then bake at 350 degrees for 15 minutes, increase heat to 450 and continue baking for 15 minutes, or until a toothpick inserted in center of cobbler dough comes out clean.

When cobbler has finished baking, let cool for 15 minutes prior to serving. If desired, serve warm with French vanilla ice cream or whipped cream. ~ Enjoy!

SANDRA'S WILD ALASKA BLUEBERRY STREUSEL MUFFINS from SCRATCH

While recently picking my first batch of Wild Alaska Blueberries from my front yard,

I decided to come up with a muffin recipe from scratch.

End result...these streusel topped muffins turned out absolutely fabulous!

Yields: (12)

Prep: 15 Mins.

Bake: 30-35 Mins.

INGREDIENTS

Berries

1 tablespoon all-purpose flour

1-1/2 cups fresh wild Alaska blueberries

Wet

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon lemon powder (or zest)

1/2 cup 2% milk

Dry

2 cups all-purpose flour

1-1/2 teaspoons double-acting baking powder (or regular)

1/2 teaspoon baking soda

1/2 teaspoon table salt

Streusel

2 tablespoons all-purpose flour

3 tablespoons granulated sugar

2 tablespoons brown sugar

1 teaspoon ground cinnamon

2 tablespoons cold, unsalted butter, diced

METHOD

Preheat oven to 350 degrees. Place 12 paper liners in regular-size muffin tin slots, then spray liners with baking spray; set aside.

In a small bowl, sprinkle 1 tablespoon of flour over blueberries, and swirl bowl to coat; set aside.

In a stand mixer bowl, beat 1/2 cups softened butter with 3/4 cup granulated sugar until light and fluffy. Beat in eggs, vanilla extract, and lemon zest and milk. Sift 2 cups flour, 1-1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon table salt through a sieve over bowl of wet ingredients; mix on low just until combined. Remove bowl from mixer, and gently fold, using a spatula, the blueberries (shaking off excess flour beforehand), do not stir or over mix. Use an ice cream scoop to equally proportion batter into prepared muffin liners. Use the back of a spoon to even out tops.

Combine 2 tablespoons flour, 3 tablespoons granulated sugar, 2 tablespoons brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons cold butter with fork until mixture resembles course crumbs. Sprinkle equally on top of batter in muffin liners.

Bake in the preheated oven for 30 to 35 minutes, turning pan half way through baking, just until a toothpick inserted in center of a muffin comes out clean. Cool muffins in pan on a wire rack, just until cool enough to transfer to a serving platter.  ~ Enjoy!

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

Tip:

If using a large 6-cup muffin tin, be sure to increase baking time accordingly.

SANDRA'S 3-BANANA BUNDT CAKE from SCRATCH

Unbelievable how quick and easy this flavor-packed cake
is to prepare, yet so rewarding in under an hour...

Servings: 10 to 12

Prep: 10 Mins.

Bake: 45 to 50 Mins.

INGREDIENTS

1/2 cup (1 cube) unsalted butter, at room temperature

1-1/2 cups granulated sugar

½ cup dark brown sugar, slightly packed

3 large eggs

1-1/2 cups (3 medium) ripe bananas, mashed

1-1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon double-acting baking powder (or regular)
1/2 teaspoon baking soda

1 teaspoon ground cinnamon

Pinch of freshly grated nutmeg

Pinch of table salt

ICING:

1 (small 4 oz. pkg.) cream cheese, at room temperature

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 cups confectioners' sugar, sifted through a sieve

1 teaspoon vanilla extract

1-2 teaspoons water (approximate, to your desired consistency)

METHOD

Preheat oven to 350 degrees. Spray a bundt pan with Bakers Joy; set aside.

In a large bowl, using a hand mixer, cream butter and sugars until light and fluffy. Add in eggs, bananas and vanilla, and mix until creamy. Sift through a sieve over bowl the flour, baking powder and soda, cinnamon, nutmeg, and salt; gently mix on low into creamed mixture just until blended. 

Transfer mixture to prepared bundt pan. Bake for 45 to 50 minutes in the preheated oven, until a toothpick inserted in center comes out clean. Cool in bundt pan for 10 minutes, then invert onto a wire rack, then drape with a clean kitchen towel to cool. 

Meanwhile, for the icing in a medium bowl, using a hand mixer, beat the cream cheese and butter until light and fluffy. Sift, then add the confectioners' sugar.  Add vanilla and a little bit of water in increments, and beat until smooth, just until desired icing consistency is reached. 

Spread the icing on bundt cake and let it set for 2 hours before covering. ~ Enjoy!

SANDRA'S RUSTIC ALASKA MOOSE STROGANOFF

A scrumptious meal I created today that we will definitely be preparing often!

It's so easy to toss these ingredients together
and let the skillet do the majority of the work 
for such a phenomenal outcome...

Servings: 4 to 6

Prep: 10 Mins.

Cook: Appx. 2 Hrs.

INGREDIENTS

4 moose cube steaks, thawed, cut each into large pieces

Kosher salt and freshly ground pepper to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

1 large garlic clove, finely chopped

1 tablespoon all-purpose flour

2 tablespoons rice vinegar (unseasoned)

2 cups low-sodium beef broth

1 large dry bay leaf

1/2 teaspoon dry thyme leaves (or 1/4 teaspoon ground)

1 medium yellow onion, chopped

1 (10.5-oz. can) Cream of Mushroom Soup

8 medium button mushrooms, wipe clean, slice 1/4" thick

1/4 cup sweet petite frozen peas (no need to thaw)

1/2 cup sour cream

--1 pkg prepared wide egg noodles (we like 'No Yolk')

METHOD

Heat a large heavy-bottom skillet or Dutch Oven to medium-high heat. Add the olive oil and butter. Once the butter has melted in the oil, add the meat pieces and sear, just until browned on both sides.  Add the garlic and sauté for 30 seconds.  Sprinkle in flour and sauté until it's incorporate, about 1 minute.  Deglaze skillet by adding the rice vinegar, and let it cook for 1 minute, while scraping bits off bottom.  Add beef broth, bay leaf, thyme, and onion; mix to combine. Bring to boil, cover, and reduce heat to low to gently simmer for 1-1/2 hours, or until meat is tender.

Add the cream of mushroom soup, mushrooms, and frozen peas. Once a gentle simmer is reached, cover, and cook for a 1/2-hour longer while occasionally stirring. Fetch out bay leaf, and discard.

Remove skillet from heat and add sour cream, folding to incorporate.  Taste for seasonings, adding additional kosher salt and freshly ground pepper, if desired. 

Serve immediately over wide egg noodles. ~ Enjoy!

SANDRA'S CHOCOLATE-LOVER FUDGY BROWNIES from scratch

Fantastic warm!

Feel free to take these Chocolate-Lover Fudgy Brownies

over the top by serving them with French vanilla bean ice cream alongside...

Servings: (12)

Prep: 15 Mins.

Bake 30 to 35 Mins.

INGREDIENTS

Brownies:

3/4 cup semisweet chocolate chips

1⁄2 cup (1 stick) unsalted butter, cut into cubes

1 cup dark brown sugar, packed

1 teaspoon vanilla extract

2 large eggs, beaten

1/4 teaspoon instant espresso

Pinch of cayenne

3⁄4 cup + 2 tablespoons all-purpose flour

1⁄4 teaspoon double-acting baking powder (or regular)

1/4 teaspoon baking soda

1⁄4 teaspoon fine-grain sea salt

1⁄2 cup white chocolate chips

Post-bake finishing:

1/4 cup semisweet mini chocolate chips

METHOD

Preheat oven to 350-degrees. Spray a glass 8x8" square pan with Bakers Joy; set aside.

In a heavy-bottom medium saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat and let cool for 10 minutes.

Stir in brown sugar and vanilla extract. Add beaten eggs, instant espresso, and cayenne, mixing well to combine.

Place a sieve over mixture, and sift flour, baking powder, soda, and sea salt into cooled mixture in saucepan. Gently fold, just until combined (do not over mix). Fold in white chocolate chips.

Pour batter into prepared pan.

Bake for 30 minutes for super moist, or up to 35 minutes for moist (do not over-bake). Remove from oven and, while hot, evenly sprinkle with semisweet mini chocolate chips.

Hot out of the oven
and immediately sprinkled with
semisweet mini chocolate chips...

Let brownies cool a minimum of 30 minutes before cutting into 12 equal squares. ~ Enjoy!

~~~~~~~~~

Tip:

Glass baking dishes generally take more time than dark baking pans, so you might have to decrease your baking time if using a dark baking pan.

SANDRA'S ALASKAN SLOW COOKER MOOSE STEW

A soulful and hearty slow-cooker stew you'll be making often, I'm sure!

It's very versatile; you're able to change up the vegetables to use what

you have on-hand in your refrigerator, as did I...

Servings: (10-12)

Prep: 20 Mins.

Slow Cook: 6 Hrs.

INGREDIENTS

In skillet (pre-sear meat - takes about 20 mins.):

1 tablespoon vegetable oil

2 lbs moose meat, cut into 3/4" cubes (or other meat, i.e., venison, beef...)

1/4 cup all-purpose flour

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 clove garlic, minced

1/2 cup hot tap water (to deglaze skillet)

1st addition (add to crock pot along with prepared meat, cover, and cook 3 hours on high):

1 heaping teaspoon beef base (I use Better Than Bouillon)

4 cups hot tap water

2 tablespoon cider vinegar

1 pkg dry onion soup mix

1 bay leaf

1 teaspoon paprika

1 teaspoon worcestershire

1 medium yellow onion, chopped

2nd addition (add to crock pot, cover, and cook 3 additional hours on high):

1 (14.5 oz. can) diced Italian seasoned stewed tomatoes, with juices

3 medium russet potatoes, peeled and cut into 3/4" cubes

2 cups baby carrots (or same amount of chopped carrots)

2 stalks celery, chopped

1/2 cup fresh broccoli florets

1 cup fresh, sweet baby snow peas

1 red bell pepper, chopped

2 ears fresh corn, kernels cut from cob

METHOD

Plug in a 6-qt. slow cooker, and preheat, covered, on high.

Meanwhile, heat a large skillet over medium-high heat. Add oil. Add meat and sear on all sides, about 5 to 7 minutes. Sprinkle in flour to coat the meat and let cook for 1 minute. Add the sea salt, pepper and garlic, cook for 1 minute. Add 1/2 cup hot tap water to deglaze the pan, while scraping bits from bottom of skillet. Carefully add contents of skillet to slow cooker, including the "1st addition" ingredients, cover, and let cook on high for 3 hours.

After 3 hours, add the "2nd addition" ingredients, cover, and let cook on high for 3 final hours. ~ Enjoy!

SANDRA'S NO-BAKE CHERRY YUM YUM

Truly, truly a ''yummmm...yummm" dessert

in both this cherry version ~ or the alternate blueberry option!

Servings: (12)

Prep Time: 15 mins

Refrigerate to set: Minimum of 4 hrs or overnight

INGREDIENTS

Crumb mixture:

2 cups graham cracker crumbs

1/2 cup (1 stick) unsalted butter, melted

1/2 cup granulated sugar

Creamy mixture:

1 (8 oz. pkg.) regular cream cheese, room temperature (not whipped)

1 teaspoon vanilla extract

1/2 cup confectioners' sugar, sifted

1 (16 oz. container) whipped topping, thawed (or 2, 8 oz. containers)

Filling:

1 (32 oz. can ) prepared cherry pie filling (or 2, 16 oz. cans) - Blueberry is an option too!

Garnish:

2 tablespoons confectioners' sugar, sifted over top

METHOD

Using a fork, combine crumb mixture ingredients in a medium bowl.

Press half  of the crumb mixture in a glass 9x12x2" rectangle baking dish, set remaining aside.

In large bowl, add all creamy ingredients in 3 increments; switch to using a wooden spoon to fold in each addition until smooth.

Spread half of the creamy mixture on top of crumb crust. Top with pie filling. Add remaining creamy mixture in small dollops and sprinkle top with other half of crumb mixture, then press lightly to adhere.

Cover with plastic wrap and refrigerate for a minimum of 4 hours or overnight. Generously dust top of dessert with a couple of tablespoons of confectioners' sugar sifted through a fine-mesh sieve. Cut into squares, and serve. ~ Enjoy!