SANDRA'S UNBELIEVABLE BANANA GLAZED BARS

Full-flavored, light and moist dessert
that will, without a doubt, keep you coming back for more...

Servings: (36 small or 18 large bars)

Prep: 10 Mins.

Bake: 20 – 22 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 15x10x1” rimmed baking sheet, lined with parchment paper then spray top of parchment paper as well; set aside.

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

Transfer mixture to prepared baking sheet. Bake at 20 to 22 minutes, until a toothpick inserted in center comes out clean. Cool in baking sheet on a wire rack draped with a clean kitchen towel. 

Meanwhile, for the icing, in a medium bowl beat cream cheese and butter until light and fluffy. Sift, and then add sifted confectioners' sugar.  Add vanilla, a bit of water a little at a time, and beat until smooth, until desired drizzle consistency is reached. 

Flip bars over to remove parchment paper (I do so from the rack to a baking sheet), then re-flip to right side up.  Cut bars into 36 squares, or 18 larger triangle bars. Drizzle icing on bars diagonally using a teaspoon sweeping in a back-n-forth motion. (See photo below). ~ Enjoy!

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Tip: I like to let icing set to sufficiently dry for a minimum of 2 hours before storing in an airtight container.

SANDRA’S TRIED N’ TRUE ALASKA KING SALMON-BAKE-STYLE FILLETS

A simple and fabulous

way to get that local

Alaska Salmon-Bake-Style

essence at home...

Servings: (4)

Prep: 5 Mins.

Grill: 15 to 20 Mins.

INGREDIENTS

4 (8 oz.) boneless, skin-on, 2” thick salmon fillets

Kosher salt and freshly ground pepper

6 tablespoons dark brown sugar

4 tablespoons butter

2 tablespoons lemon juice

Side options:

--Prepared steamed rice

--Prepared garden salad

METHOD

Prepare grill by placing charcoal in a pile on one side of grill (direct heat), and the opposite side without charcoal (in-direct heat).

Meanwhile, melt the butter in a skillet over medium heat, add lemon juice and brown sugar, and cook just until melted while whisking. Brush the sauce over the salmon fillets.

Place salmon fillets presentation-side down on grill over (direct heat), cover, and grill for 7 to 10 minutes.  Flip the fillets over to the (in-direct heat) side of grill and baste with sauce, cover, and continue grilling for another 7 to 10 minutes; time will vary depending upon thickness of fillets.

Serve grilled salmon fillets with sides of steamed rice and a nice garden salad. ~ Enjoy!

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Tip:  This also works well baked in a 400 degree oven for the same about of time, although no flipping is required, just place the fillets in the sprayed baking pan skin-side down.

SANDRA’S THREE VERSIONS of RAISED DOUGHNUTS

Raised doughnuts are best when eaten 
the same day they are made,
although they can be stored in an 
airtight container 
for a day or two just fine...

Yields: (2 Doz. Doughnuts, and 8 Doughnut holes)
Prep: 30 Mins. | 
Rising: About 2 Hrs., total | 
Fry: 2 - 4 Mins.

INGREDIENTS

1/4 cup unsalted butter

2/3 cup milk

2/3 cup warm water

2 packages active dry yeast

3/4 cup granulated sugar

4-1/2 cups all-purpose sifted flour (not self-rising)

2 eggs, lightly beaten

1 teaspoon table salt

1 teaspoon organic ground cardamom

1/2 teaspoon organic ground cinnamon

½ organic vanilla bean, scraped

--Vegetable oil, for frying

Filling/Toppings:

--1/4 cup jam/jelly (I used homemade Strawberry-Rhubarb-Banana Jam)

--Cinnamon Sugar: 1/2 cup sugar mixed with 1 teaspoon cinnamon

--Glaze: 1 tablespoon milk, ½ teaspoon vanilla, mixed with 1 cup sifted confectioners’ sugar

METHOD

Dough in Stand Mixer

Melt butter in milk, in a saucepan, and cool to lukewarm. Place warm water in stand mixer bowl, and sprinkle in yeast and stir in 2 tablespoons sugar, and let bloom for 10 minutes.  Add to the yeast mixture the milk mixture, remaining sugar, and scraped vanilla bean. Attach the dough hook and slowly add in 2-1/2 cups flour; mix until smooth.  Add the beaten eggs, salt, and spices. Slowly add in remaining flour, as needed, to form a soft but manageable dough. Run mixer to knead 8 minutes.  Turn dough onto a floured pastry board; shape into a ball.  Place dough ball into a sprayed large bowl and turn to coat.  Cover bowl with plastic wrap, and let rise in a warm and draft-free area until doubled in bulk, about 1 hour.  (I do so in my oven with just the light on, no heat.)

Dough prepped to rise

Dough risen to double in size

After punching down,
split into 
2 dough balls

Punch dough down, and split into two balls.  Place first ball on a lightly floured board, and roll to ½” thick using a floured rolling pin. Cut with a floured doughnut cutter and place 1” apart on sprayed baking sheets, with doughnut holes as well; reserve scraps. Place second ball on a lightly floured board, and roll ¼” thick, and cut in 2-1/2” rounds (no holes) and put 1 teaspoon of jelly in the center of half of the rounds.  Moisten the edges with water, top with remaining rounds, and pinch to seal.  Place 1” apart on baking sheet.  Re-roll scraps to ½” thick and cut into 6”x1/2” strips, twist two strips together and pinch ends, repeat with remaining strips, and place on baking sheet.  Let all the doughnuts rise until doubled, covered, for about 1 hour in a draft-free area.

8 jelly filled;
8 cruller (twisted);
8 regular; and
8 doughnut holes
rising 

Meanwhile, heat 2-inches deep of oil to 375 degrees in a dutch oven, electric skillet, or deep fryer (ensure doughnuts do not touch bottom while frying).  When doughnuts have risen, ease four doughnuts into hot oil, one at a time. Fry, in batches, about 2 minutes per side until doughnuts are golden brown all over, using tongs to turn. Drain on a paper towel lined baking sheets. While doughnuts are warm, roll half of them in cinnamon/sugar topping.  When the remainder have cooled a bit more, use a pastry brush to glaze those. – Enjoy!

SANDRA’S SPRING STRAWBERRY KIWI MANGO TARTLETS

What a wonderful way to bring in 
a fine spring day 
with such an exquisite dessert...

Yields: (4 mini-tartlets,
or large tartlet)
Prep/Bake:  20 Mins.
+ crust cooling time

Posted by Sandra 

INGREDIENTS

***Crust:

1 refrigerated, prepared pie crust
(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon

***Filling:

1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)
2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam

***Topping:

1 cup fresh strawberries, sliced
2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam

--Prepared whipped cream

METHOD

Preheat oven to 450 degrees.

Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture.  Prick bottoms and sides of crusts with a fork.  Bake for about 8 minutes, until light and golden brown.  Remove from oven, and let crusts cool completely.

Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.

In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine.  Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving.  Serve by topping each tartlet with whipped cream. – Enjoy!

SANDRA'S PORK TENDERLOIN with a BALSAMIC GLAZE and side of WILTED SPINACH

Serves: (4)
Prep: 10 mins. |
Cook: 20 mins.

Posted by Sandra 

INGREDIENTS

1-1/2 lbs. pork tenderloin
Kosher salt and freshly ground pepper, to taste
1 tablespoon peanut oil (has a high smoking point)
1/4 cup balsamic vinegar
1 tablespoon firmly packed brown sugar
2 teaspoons olive oil
1/2 cup finely chopped red onion
1 garlic clove, minced
1 (10 oz. package) fresh spinach
2 tablespoons water
1 tablespoon red wine vinegar (or cider vinegar)
1 tablespoon honey

METHOD

Preheat oven to 425 degrees.

Trim pork of excess fat or sinewy membrane. Season with salt and pepper, to taste. Heat a large non-stick oven-proof skillet over medium-high heat on stove top, place pork tenderloin in skillet. Sear each side to brown entire surface. Remove meat from pan, setting it aside on a plate. Add balsamic vinegar to skillet, stirring to scrape any cooked bits from bottom. Reduce heat to medium; stir in brown sugar; mix well to make a glaze. Return tenderloin to skillet; spoon glaze over meat.

Place skillet in preheated oven to roast for 20 minutes (155 degrees on thermometer). Remove pork from oven; tent with foil and allow to rest for 5 minutes before slicing in to 1” thick slices. [Note: temp. on thermometer will continue to rise 10 more degrees while resting]. (Reserve pan juices for drizzling over top of pork when serving, as in photograph.)

Meanwhile, make the fresh-wilted spinach. Mix in a small bowl the water, red wine vinegar, and honey, then set aside. Heat oil in a medium non-stick skillet over medium-high heat. Add onions; cooking for 5 minutes, stirring frequently. Add garlic and cook for 1 minute, stirring constantly. Add spinach, tossing continually to combine. Add water, vinegar, and honey mixture from small bowl; cooking 2 more minutes just until spinach begins to wilt, while tossing frequently with tongs.

Immediately arrange a serving of spinach on each serving plates, and place pork slices alongside with a drizzle of balsamic glaze. - Enjoy!


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Tip: Feel free to serve with your choice of starch, i.e., potatoes, rice, etc.

SANDRA'S SALMON and PINEAPPLE GRILLED with a MAPLE GINGER GLAZE

A tropical surprise type of salmon with a burst of flavor
that you are bound to love...

Serves: (4)

Prep: 10 min |
Marinade: 20 min |
Cook: 10 min


Posted: by Sandra

INGREDIENTS

· 4 fresh salmon fillets
· 4 fresh pineapple slices (or if canned, drain juice)

***Marinade:
· ¼ cup maple syrup
· 1 tablespoon soy sauce
· 1 teaspoon gingerroot, grated
--(or ½ teaspoon ground)
· 1-1/2 teaspoons dijon
· 1/8 teaspoon cayenne pepper

· 1 box long-grain rice, prepared according to directions
· steamed fresh green beans

METHOD

In small glass bowl, whisk maple syrup, soy sauce, gingerroot, dijon, and cayenne pepper until combined. Place salmon in a single layer glass dish skin side down, pour over marinade (reserving ¼ of it for basting), cover and refrigerate for 20 minutes. Baste both sides of pineapple slices with marinade, and set aside.

Meanwhile, oil and heat grill to medium-high heat, arrange salmon fillets (skin side up) on pan or rack so sides are not touching; adding the pineapple slices as well. Cook pineapple just until grill marks form, and gently flip over doing the same. Grill salmon for 4 minutes, and then gently flip over so skin side is now up on grill - for a total cooking time of 4 to 6 minutes (depending on thickness of salmon fillets).

Place salmon fillets on serving plates with the pineapple. Serve with sides of rice and steamed green beans. ~ Enjoy!

SANDRA'S SUCCULENT GRILLED BEER CAN CHICKEN

Once you grill these chickens, you'll
have so many options of making
additional recipes on my site,
just search "chicken"
on the "home" page...

Serves (6)
Prep: 10 min |
Grill: 1 hour 20 min.

Posted: by Sandra

INGREDIENTS

Look for a whole chicken
weighing 3 to 3-1/2 pounds;
if larger, you may have trouble
fitting the lid on the grill.

2 (3-to 3-1/2-pound) whole chickens

***Rub
2 tablespoons brown sugar
2 tablespoons paprika
1 tablespoon salt
1 tablespoon pepper
1 teaspoon cayenne pepper



***Glaze
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons white vinegar
1 teaspoon hot sauce

***Additions
2 (12-ounce) cans beer
4 bay leaves
1 (13-by-9-inch) disposable aluminum-roasting pan (if using charcoal)
4 cups wood chips, soaked, drained and sealed in a foil packet

METHOD

FOR THE RUB AND CHICKEN

Combine sugar, paprika, salt, pepper and cayenne in a bowl. Measure out and reserve 1 tablespoon of the spice rub for the glaze. Pat the chickens dry with paper towels, and loosen the skin covering the breasts and thighs by sliding your fingers between the skin and the meat. Massage the spice rub on the skin, under the skin and inside the cavity. Poke the skin all over with a skewer or the tip of a sharp knife. Tuck the wings behind the backs of each chicken.

FOR THE GLAZE AND BEER

Combine the sugar, ketchup, vinegar, hot sauce, reserved tablespoon spice rub and 2 tablespoons of the beer in a bowl. Remove (or drink) 1 cup more beer from each can, then add 2 bay leaves, crumbled, to each can. Punch additional holes in the top of each can.

FOR A CHARCOAL GRILL

Open the bottom grill vents halfway and place the roasting pan in the center of the grill. Light a large chimney starter filled with charcoal briquettes (100 briquettes = 6 quarts). When the coals are hot, pour them into two even piles on either side of the roasting pan. Place the wood chip packet on top of one of the coal piles. Set the cooking grate in place, cover, and open the top lid vents halfway. Heat the grill until hot and the wood chips start to smoke heavily, about 5 minutes.

Clean and oil the cooking grate. Place the chickens, upright on the cans, on the grill (in the center on the grill if using charcoal). Cover (positioning the lid vents over the chicken if using charcoal) and cook until the skin is well-browned and very crisp, 40 to 60 minutes.

Brush the chickens with the glaze mid-way through grilling, and continue to cook, covered, until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, about 20 minutes longer.

Wearing oven mitts or using a wad of paper towels, transfer the chickens (still on their cans) from the grill to a carving board, tent loosely with foil, and let rest for 10 minutes. Working with one chicken at a time, hold the base of the can with an oven mitt or a wad of paper towels, insert a pair of tongs into the neck cavity of the chickens, and pull the chickens off the cans. Carve the chickens and serve. - Enjoy!

SANDRA'S APPLE TOPPED ANGEL FOOD CAKE with FRESH BLACKBERRIES

A very elegant dessert that you'll be proud to serve
to your family and/or guests...

Posted: by Sandra
Prep Time: 10 min |
Cook Time: 20 min.

INGREDIENTS

· 5 apples, peeled cored and thinly sliced
· 1 pint of fresh blackberries
· 1 (12-ounce can) lemon/lime soda
· 1 1/2 cups water
· 1/2 cup unsalted butter
· 1/3 cup dark brown sugar
· 1/3 cup molasses
· 3/4 cup maple syrup
· 1/2 teaspoon ground cinnamon
· 1 pinch salt
· 1/2 cup flavored brandy, apple, or orange
· 1/2 cup pecans, finely chopped (optional)
· 1/2 cup raisins, finely chopped (optional)
· 1 (10-inch round) store-bought angel food cake

METHOD

Place apples in large bowl with 1 can soda and 1-1/2 cups water; let stand for 5 minutes.

Meanwhile, in a large skillet over medium-heat melt the butter, then add brown sugar, molasses, maple syrup, cinnamon and salt. Stir until sugar has dissolved and starts to simmer; remove skillet from heat (so as not to flame) and add brandy, move skillet back to heat and add pecans, raisins and apples. Reduce heat to low and let simmer for about 15 minutes, until apples are tender and liquid has reduced to a syrupy consistency.

Top angel food cake with apple mixture, and then well of cake (as in photograph) with the addition of blackberries placed in center.  Slice and serve with a side of vanilla ice cream and more fresh blackberries.