SANDRA'S FRESH ALASKA RHUBARB PIE

A sweet and tart pie that I simply
crave every summer in anticipation
of my rhubarb ripening enough to harvest...

Servings: (8)
Prep: 15 mins.|
Bake: 1 hr.

INGREDIENTS

***Pie Crust:
1/2 stick unsalted butter, cold, and cut into pieces
1-1/2 cups all-purpose flour
1/2 teaspoon fine-grained kosher salt
1/2 cup cold water


***Filling:
5 cups fresh rhubarb, chopped into 1/2" slices
--(about 10 stalks)
1-2/3 cups granulated sugar
3 drops red food coloring, if desired
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
½ cup all-purpose flour
2 tablespoons cornstarch
1-1/2 tablespoon unsalted butter, cold , and cut into pieces
1 teaspoon fresh lemon juice
Splash of milk (for brushing on top of crust)
Raw sugar (for dusting top crust before baking)

METHOD

Preheat oven to 450 degrees.

For the pie crust, mix butter, flour, and salt together with a pastry cutter or fork until its the size of peas. Add as much water as needed, just to hold together and form ball (don’t overwork the dough with warm hands). Split in half, and roll ½ of one ball gently on a floured surface to about an inch larger than pie plate. Fold carefully in half and place into pie plate, and unfold. Press into pan.

For the filling, combine sugar, flour, cornstarch, red food coloring (if desired), cinnamon, and vanilla. Sprinkle 1/4 of mixture over pastry in pie plate. Heap rhubarb over this mixture on top. Sprinkle rhubarb mixture (please follow this method, or else you'll have a soggy bottom crust). Dot with small pieces of butter, and drizzle around pie evenly with lemon juice. Cover with top crust, and flute edges to seal. Brush top crust lightly with milk, sprinkle with raw sugar, and cut a few decorative steam hole slits (as in photograph). Place 3" wide foil around edges of pie crust (to prevent over-browning just for the first 15 minutes of baking).

Place pie on lowest rack in oven. Bake for 15 minutes. Remove foil from edges of pie.  Reduce oven temperature to 350 degrees, and continue baking for 45 to 50 minutes.  Let pie stand for 1 hour to set, and serve with a scoop of french vanilla ice cream. – Enjoy!


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Tip:  I've discovered Haagen-Dazs "Five" Vanilla Bean All-Natural Ice Cream - it's pure delicious with this dessert!

SANDRA'S EASY and SCRUMPTIOUS PUMPKIN MOUSSE TORTE

A perfectly easy torte to prepare
that is so impressive
and utterly light and very tasteful...

Servings: (8)
Prep/Bake Time: 15 mins.
+ 2-hours refrigeration time

Posted by Sandra

INGREDIENTS:

***Crust:

1-3/4 cups finely ground graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

1/2 teaspoon ground cinnamon

***Filling:

1-1/2 cups cold milk
1 (2.9 oz. pkg.) instant vanilla pudding
1 tablespoon pumpkin pie spice (For my homemade blend, click here: Sandra's Pumpkin Pie Spice Blend)
1 (15 oz. can) pure pumpkin puree (not spiced pumpkin pie mix)
1 (8 oz. tub) cool whip, thawed, and divided (or make your own whipped cream)

METHOD:

Preheat oven to 375 degrees.

For the crust, mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended . Press mixture into an 9” torte pan or pie plate using a flat-bottomed measuring cup to press down bottom and along edges to form crust. Bake pastry shell for 7 minutes.  Cool for 15 minutes.

Meanwhile, in a medium bowl with a hand mixer beat the milk, pudding mix and spices for 2 minutes. Add the pumpkin puree, and half of the cool whip; gently folding with a spatula to combine. Pour mixture into cooled crust and spread out so it is even. Top with remaining cool whip. Refrigerate for 2 hours to set and for flavors to meld. – Enjoy!

SANDRA'S HOT BUFFALO CHICKEN DIP - For a Crowd!

A very spicy appetizer that I love to serve
on game day with plenty of Alaskan Amber,
which accompanies this dish very nicely...

Servings: (12 to 16)
Prep: 30 mins. |
Bake 40 mins.

Posted: by Sandra

INGREDIENTS:
-4 Boneless skinless chicken breast, *poached and shredded (see below)
-16 oz. bottle hot sauce (I prefer Srirachas)
-2 green onions, chopped
-2 (8 oz.) pkgs. cream cheese
-2 cups ranch dressing
-1/2 cup celery, chopped
-1 cups sharp cheddar cheese, shredded
-1 cup monterrey jack, shredded

METHOD

Preheat oven to 375 degrees.

Poach the chicken (see below). Once chicken is done, spray a 9”x13” baking dish with oil, and combine shredded chicken, hot sauce, green onion, and celery, and then spread in bottom of baking dish to form an even layer.

In a saucepan over medium heat, combine the cream cheese and ranch dressing, stirring until smooth and hot (do not boil), and then drizzle evenly over the chicken mixture.

Bake ‘uncovered’ for 20 minutes. Remove and add the shredded sharp cheddar and monterey cheeses and bake for another 20 minutes ‘uncovered’ just until bubbly (don't let the top get too browned or it changes its the flavor and hardens). Remove and let stand for 10 minutes.

I serve this with assorted tortilla and frito chips, and celery sticks.  Note:  This is awesome appetizer when reheated as well.

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*---Poaching chicken:

Place chicken breasts in a pot large enough to form one layer, sprinkle with salt and pepper. Add water so it covers the chicken by an inch. Bring to a boil, and then reduce heat to low so the chicken simmers. ‘Partially cover’ the pot. Continue cooking for 10 minutes; turn off the heat, and ‘cover pot completely’, leaving the chicken to finish cooking in the hot water for 15 more minutes. Remove chicken, and shred by pulling it apart with two forks.

SANDRA'S HASHBROWN and CANADIAN BACON DELIGHT

A very satisfying hot meal
to serve to your family or at a gathering
or brunch...

Servings (4)
Prep: 5 mins |
Cook 30 mins

Posted by Sandra

INGREDIENTS

· 4 pieces of canadian bacon, cut into ½” cubes
· 5 eggs
· 1/2 cup milk
· 3 cups frozen, real hash brown potatoes, thawed
· 1/3 cup chopped green onions
· 1 small can chopped green chilies, drained (I use mild)
· 1-1/2 cups medium shredded cheddar cheese, divided
· Kosher salt and freshly ground pepper, to taste

Sandra's Homemade
Mexican Salsa

***Garnish Options:
· Sour cream
· Homemade Salsa (see recipe here:  Sandra's Homemade Mexican Salsa)

METHOD

Preheat oven to 350 degrees.

In a large bowl, whisk the eggs and milk. Fold in bacon, hash browns, green onions, green chilies, and 1 cup shredded cheddar cheese. Pour into the prepared 9”x 9” baking dish that has been lightly sprayed with oil.

Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. Sprinkle the remaining cheddar cheese, and then continue baking for 5 more minutes, or until the cheese is melted and golden brown.

Remove from oven, and let stand for 5 minutes to set, and then cut into squares before serving (I serve mine with a dollop of sour cream and freshly made salsa). - Enjoy!


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Note: This is wonderful served for brunch with a bowl of fresh fruit, along with mimosas (champagne with a splash of orange juice, garnished with sliced strawberry placed on the rim of the flute).

SANDRA'S CARROT PINEAPPLE ORANGE BARS with CREAM CHEESE FROSTING

A great family favorite y'all adore...

Serves: (12)
Prep: 15 min.
Cook: 30 mins.

INGREDIENTS

2 tablespoons unsalted butter (at room temperature)
1-1/2 cup grated carrots (2 medium)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon ground gloves
1 teaspoon ground nutmeg
½ teaspoon ground ginger
2 teaspoon ground cinnamon
¼ teaspoon fine-grained kosher salt
2 large eggs, lightly beaten
¾ cup granulated sugar
1 cup raisins, lightly chopped
1-1/2 cup orange juice
½ cup chopped walnuts (or pecans)
1/4 cup coconut, grated, and chopped finer
1 (8 oz. can) crushed pineapple, drained
2 teaspoons vanilla extract
2 tablespoons molasses

METHOD

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with oil. Microwave butter  in a microwave-proof glass bowl for 40 seconds, then add with grated carrots in a medium bowl.

In a large bowl sift (through a sieve by tapping the edge) the flour, baking soda & powder, spices, and salt; mixing to combine.

With hand mixer, beat in a small bowl the sugar and eggs until light in color; add raisins, and orange juice and mix well.

Add small and medium bowl mixtures to the large bowl of dry ingredients; combine (with a spoon).  Add nuts, crushed pineapple, and vanilla and mix just gently to combine (do not over mix).

Add batter to baking dish, and bake for 30 minutes, or until a toothpick comes out clean. Cool completely.  Frost with “Cream Cheese Frosting” (recipe below), and cut into 12 bars (I like to cut my bars in more of a rectangle shape, & for special occasions I decorate with a carrot on top.)

CREAM CHEESE FROSTING
(Yields 2 Cups)

Prep: 5 Mins.

1 (8 oz. pkg.) of cream cheese, at room temp.
¼ cup unsalted butter, at room temp.
2 cups of confectioners’ sugar (sift through a sieve to prevent a lumpy frosting)
1 tablespoon milk (adding more or less, depending on your desired consistency)
1 teaspoon vanilla extract

In a medium bowl, with a hand mixer cream together the cream cheese and butter, and mix in vanilla. Gradually stir in (with a spoon) the milk, and then the confectioner’ sugar; mixing until smooth.

Enjoy!

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Tip:  I like to cut my bars in more of a rectangular shape, and for special occasions use a piping bag to decorate with the buttercream, including adding a piped decorated carrot on top.