SANDRA’S LUSCIOUS RHUBARB-RASPBERRY CRUMBLES (Individual mason jar servings)

A phenomenally luscious springtime quick, easy, and tasty dessert

using in-season fruit and berries...

Prep: 5 Mins.

Macerate: 10 Mins.

Bake: 40 to 45 Mins.

Serves: (9) ½-Pint Jars (Wide/Slim: Whatever you have on hand)

INGREDIENTS:

Filling:

2 lbs. fresh rhubarb (7 measured cups, already cut into ½” slices)

2 teaspoons fresh lemon zest

--(Or, ¼ teaspoon organic lemon peel powder)

2 tablespoons freshly squeezed lemon juice

¾ cup granulated sugar

½ cup all-purpose flour

1 teaspoon vanilla bourbon extract

-- (Or, vanilla extract)

1 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

2 cups (1 pint) fresh raspberries (or frozen, no need to thaw)

Crumble:

1 cup all-purpose flour

½ cup old fashioned oats

1/3 cup granulated sugar

¼ cup packed dark brown sugar

Pinch of fine-grain kosher salt

1/2 teaspoon organic cinnamon powder
--(Or, ground cinnamon)

½ cup (1 cube) cold unsalted butter, cut into pea-sized cubes

METHOD:

Preheat oven to 350 degrees. Prepare a baking sheet lined with parchment paper or a Silpat liner, and set aside. Also, set aside 9 half-pint pre-sterilized Mason jars – no matter the shape (I used what I had onhand).

In a large bowl, combine all filling ingredients, except for the raspberries (I used unthawed frozen berries); toss to combine, and let macerate for 10 minutes. Toss again.  Fold in raspberries (fresh/frozen); using a typical tablespoon, spoon into Mason jars (Note: Over-stuff jars with filling, as it tends to shrink when cooling).

Prepare the Crumble mixture, and combine using a pastry cutter or two butter knives and cut to combine until crumble mixture appears as shown in photo.  Use a clean tablespoon and generously spoon crumble mixture atop filling to form slight mounds (the dessert will shrink when cooled, so don’t be shy with this topping mixture).

Notice the enhanced color the more it macerates...

Place filled jars atop the parchment/Siltpat-lined baking sheet in the preheated oven, and bake for 40 to 45 minutes, until golden and crisp and juices are slightly bubbling over edge.  Let stand for 10 minutes to set, and serve with French vanilla ice cream, if desired. ~ Enjoy!

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Tips:

1) You're able to prepare these desserts well ahead of time and refrigerate, then bake in time for serving; they hold up phenomenally well.

2) If you have leftovers, simply microwave ½-pint jars for 30 seconds (placed inside a serving plate/bowl first) to warm.

3) To make ice cream scoop-able, microwave uncovered container for 10 seconds on high; it works and doesn't compromise its texture!

SANDRA’S LUSCIOUS ALASKA DUNGENESS CRAB CAKES with SEAFOOD AIOLI

Simply put, this is another reason why I love living in Alaska! 
Yum...

Servings: (2)

Prep: 5 Mins.

Chill: 20 Mins.

Cook: 8 to 10 Mins.

INGREDIENTS

Seafood Aioli: (Yields ½ cup)

½ cup sour cream

¼ cup mayonnaise

1 teaspoon lemon juice

¼ teaspoon old bay seasoning

¼ teaspoon sriracha (Asian hot sauce)

Fresh-Cooked Lump
Alaska Dungeness
Crab Meat

Crab cakes:

¼ cup mayonnaise

½ cup Italian seasoned bread crumbs

¼ teaspoon old bay seasoning

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 large egg, lightly beaten

1 teaspoons dijon

1 teaspoon worcestershire

¼ teaspoon sriracha (Asian Hot Sauce)

Pinches of fine-grain sea salt and white pepper

½ lb. cooked lump dungeness crab meat, picked over

--For frying:

----1 tablespoon vegetable oil

----1 tablespoon unsalted butter

Garnish:

1 green onion, finely sliced (green and white parts)

METHOD

Prepare steamed basmati rice, according to package directions (if using) beforehand.

Whisk the aioli (sauce) ingredients in a small bowl. Taste; add more sriracha sauce if you like it spicier.  Refrigerate for flavors to meld.  Store leftovers, covered, in refrigerator for up to 1 week.

Sandra's Creamy Seafood Aioli

Meanwhile, in a medium bowl, add all crab cake ingredients, except crab meat; mix to incorporate.  

Gently fold in the crab meat, just until incorporated. 

Shape mixture into four 1” thick crab cakes; transfer to a wax paper-lined plate.

Refrigerate formed crab cakes until firm for a minimum of 20 minutes, or up to 4 hours.

Heat oil and butter in a large cast-iron skillet over medium heat. Add crab cakes and cook until golden on bottom, about 4 to 5 minutes per side, for a total of 8 to 10 minutes. 

Transfer crab cakes to individual plates, and serve topped with Seafood Aioli and garnish with sliced green onions, with a side of steamed basmati rice drizzled with ginger soy sauce. ~ Enjoy!

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Tip:  I served these crab cakes with steamed basmati rice and ginger soy sauce, including the following as a first course:

Sandra's Ultimate Dungeness Crab Salad:
Click link for recipe...

SANDRA’S LUSCIOUS STRAWBERRY/PEAR/APPLE/ORANGE SMOOTHIES

These organic light and fruity
smoothies are perfect for those
sunny spring mornings...

Servings: (2)

Prep: 5 Mins.

INGREDIENTS

Smoothies:

½ cup ice

½ cup strawberry Greek yogurt

1 tablespoon wheat germ

¼ teaspoon cinnamon

1 teaspoon vanilla extract

2 teaspoons honey

1 orange, peeled, sectioned, and cut into chunks

1 unpeeled pear, cored and cut into chunks

1 unpeeled apple, cored and cut into chunks

4 large strawberries, hulled and cut into chunks

Garnish:

1 strawberry, hulled and cut in half lengthwise

METHOD

Place all ingredients in ordered listed into the blender; puree until smooth.  Pour into two serving glasses with straws, and garnish with halved strawberry slices.

SANDRA’S HOMEMADE DECADENT CHOCOLATE on CHOCOLATE BUTTERCREAM CUPCAKES

You will think you've died and gone 
to heaven when you're eating these 
luscious cupcakes...

Yields: (6 cupcakes)
Prep: 10 Mins. |
Bake
+ Make Frosting: 18 Mins. | Cool Cupcakes: 30 Mins.

INGREDIENTS

*Cupcakes

3/4 cup all-purpose flour

1/4 cup unsweetened Hershey’s cocoa powder

1 teaspoon instant espresso powder (or instant coffee)

½ teaspoon cinnamon

1/2 teaspoon baking powder

1/4 teaspoon baking soda

Pinch of salt

1/4 cup buttermilk*** (or milk)

1/4 cup unsalted butter, at room temperature

1/2 cup packed dark brown sugar

1 teaspoon vanilla extract

1 large egg

**Chocolate Buttercream Frosting

1/4 cup unsalted butter, at room temperature
1 teaspoon vanilla extract
4 tablespoons buttermilk*** (or milk)
2 cups of confectioners’ sugar
1/3 cup unsweetened Hershey’s cocoa powder
--6 semi-sweet chocolate morsels, for garnish

METHOD

Preheat oven to 350 degrees. Line 6 muffin cups with silver and paper liners.

For the cupcakes, in a large bowl, sift through a sieve the flour, cocoa power, instant espresso coffee, cinnamon, baking powder, baking soda, and table salt, using a spoon to coax through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, butter, brown sugar, vanilla extract, and egg, just until a marbled texture is achieved. Pour into dry ingredients and gently fold with spatula until ingredients are combined (maintain aeration while doing so for moist-tender cupcakes).

Distribute batter evenly into prepared muffin cups by filling each with a regular ice cream scoop scraped against the side of bowl for even cupcakes. Bake for 18 minutes, until a toothpick inserted in center comes out clean.

Cupcakes cooling on rack...

Remove from the oven to cool completely on a baking rack (about 20 minutes), before decorating with frosting.

Meanwhile prepare the frosting in medium bowl, using a hand mixer, beat the butter, vanilla extract, and buttermilk, then add sifting through a sieve atop the confectioners’ sugar, cocoa powder, and beat on low speed (to prevent powder sugar from blowing into the air), and then increase mixer to medium speed until smoothly combined.

Add the frosting to a piping bag placed in a tall glass (for ease), or a large Ziploc, fitted with a large round tip.

To decorate the cupcakes: begin piping in the center of cupcake, and work outwards in a circular motion, and then work back to center making a rise ending in the middle. Finish each by placing a semi-sweet chocolate morsel on top. ~ Enjoy!

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***Tip: I purchased a 12 oz. canister of ‘Cultured Buttermilk Blend’ in the baking section of the market (low fat and low cholesterol), which I mix with water so I always have buttermilk on-hand for cooking, marinating, and baking at all times.

SANDRA'S LUSCIOUS LEMON CHIFFON BARS

A delightful treat that's very
fun to make, and
more exciting to eat...

Yields: (36 bars)
Prep: 15 mins. |
Bake: 50 mins. |
Stand: 1 hr. to cool

Posted by Sandra

INGREDIENTS

***Crust
2 cups all-purpose flour
1/2 cup confectioners' sugar
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
1 teaspoon freshly grated lemon zest

***Filling
4 eggs
2 cups granulated sugar
¼ cup all-purpose flour
Pinch of fine-grained kosher salt
1 teaspoon baking powder
¼ cup freshly squeezed lemon juice
½ teaspoon vanilla extract

***Glaze
1 cup confectioners' sugar
2 to 3 tablespoons freshly squeezed lemon juice

***Garnish
1 teaspoon freshly grated lemon zest

METHOD

Preheat oven to 350 degrees. Line a 9”x13” baking pan with foil so it overlaps ends (for handles to easily remove bars later on), and smooth out any creases. Set aside a baking rack for cooling bars later on as well.

Sift the crust flour and powdered sugar through a sieve into a large mixing bowl. Add the remaining crust ingredients and mix with a hand mixer on low speed until crumbly. Press mixture evenly in bottom of baking pan (I use the flat bottom of a measuring cup to more evenly compress it). Bake for 25 minutes, just until crust is a light golden brown around its edges.

Meanwhile, wash the beaters and large bowl. Once cleaned, began making the filling by adding the eggs and beat until foamy. Sift the sugar, flour, and baking powder into same bowl, and beat until well blended. Add the lemon juice, and vanilla, and then continue beating until filling is light and fluffy.

Remove par-baked crust from oven, and pour filling evenly over it. Return to oven and continue baking for 25 minutes longer, until filling is light golden brown. Place baking pan on cooling rack, and let bars completely cool for 1 hour.

In a medium bowl, prepare glaze by sifting the powdered sugar through a sieve into a small bowl, and began by adding only 1 tablespoon of lemon juice and beat until smooth. Check consistency of glaze, adding a bit more lemon juice at a time until desired drizzling thinness is achieved (it should not be thick like a frosting). Evenly drizzle glaze over bars in pan, and then sprinkle top with 1 teaspoon of lemon zest. Remove from pan onto clean cutting board and release foil from bottom, and then cut into 36 (1-1/2”) bars. - Enjoy!


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Tip: This recipe in total takes about 2 lemons to provide sufficient juicing and zesting quantities ;-) Also, for a prettier presentation I trim the edges off first at times, and then cut into bars.

SANDRA'S LUSCIOUS LASAGNA EXTREME

This luscious lasagna takes my breath away...

Servings: (12)
Prep: 1.5 hrs.
--includes sauce
simmering time |
Bake: 50 mins.

INGREDIENTS

1 pound sweet italian venison/pork sausage
1 pound lean venison/moose/beef burger
1 spanish onion, chopped
2 cloves garlic, minced
2 (14.5 oz. cans) diced tomatoes
1 (6 oz. can) tomato paste
1 (15 oz. can) tomato sauce
1/4 cup filtered water
1 tablespoon granulated sugar
3 teaspoons fresh basil, chopped
--(or 1-1/2 teaspoons dried)
1-1/2 teaspoon Italian herb seasoning blend
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 tablespoons fresh flat-leaf parsley
--(or 2 tablespoons dried)
12 no-bake lasagna noodles
1 pint ricotta cheese
2 cups mozzarella cheese, shredded
2 cups medium cheddar cheese, shredded
3/4 cup freshly grated parmesan cheese, shredded
--Plus more of these last three cheeses for topping

METHOD

In a large heavy-bottom pot, brown sausage, ground burger, onion, and garlic over medium heat until browned. Stir in diced tomatoes, tomato paste, tomato sauce, and water, then season with sugar, basil, italian seasoning, salt, pepper, and parsley. Reduce heat and simmer, covered, for 1-1/2 hours, stirring occasionally.

Preheat oven to 375 degrees.

Spread some meat sauce in the bottom of a 9”x13” baking pan, just to cover. Arrange 4 no-bake noodles over meat sauce, spread with 1/3 of the ricotta cheese mixture, top with 1/3 of mozzarella cheese, 1/3 of cheddar cheese, 1/3 of the meat sauce, and sprinkle with 1/3 of the parmesan cheese. Repeat layers two more times, and end with sprinkling more parmesan, mozzarella, and cheddar cheese on top.

Cover with foil (sprayed underneath beforehand to prevent sticking to cheese), all the while trying to ensure the foil does not make contact with cheese. Bake for 35 minutes. Remove foil, and bake an additional 15 minutes, until lightly golden brown.

Cool for 10 minutes, allowing lasagna to set before serving. - Enjoy!

SANDRA'S LUSCIOUS ALASKA SHRIMP BISQUE

The lusciousness of this bisque 
is outstanding in every way...

Servings: (6)
Prep: 20 mins. |
Cook: 30 mins.

Posted by Sandra

INGREDIENTS:

1 tablespoon butter
1 tablespoon olive oil
3/4 cup spanish onion, finely chopped
1/2 cup celery, finely chopped
1/3 cup carrot, finely chopped
2 tablespoon all-purpose flour
3 cups chicken broth
1 (14.5 oz.) canned diced tomatoes, drained
1/2 cup dry white wine
1 bay leaf
1 teaspoon dried marjoram
1 lb. fresh shrimp/prawns, cleaned and deveined, and cut into ½” pieces
1 cup milk
¼ cup heavy cream
kosher salt and ground pepper to taste

Garnish:
1 lemon cut into wedges
1 green onion finely chopped (mostly green parts)

METHOD:

In a dutch oven or heavy-bottom saucepan, heat the butter and oil over medium-high heat. Stir in the onion, celery, and carrot and saute for 5 minutes. Add the flour, stirring constantly for 2 minutes to cook the flour flavor out. Stir in the broth, tomatoes, wine, bay leaf, and marjoram, and bring to a boil. Lower the heat and cover and simmer for 15 minutes, then discard the bay leaf.

In a food processor or blender, puree 'half' of the bisque (in batches if necessary) for 30 seconds, or until smooth (I like my bisque creamy, but still with some texture). Return to the saucepan. Add the shrimp and cook, uncovered, over medium heat for 1 minute. Blend in the milk and cream and cook 2 minutes longer, just until the soup is heated through and the shrimp turn pink (do not overcook). Remove from heat and season bisque with the salt, pepper, and lemon juice to taste. Serve in four individual bowls, and garnish with sliced green onions. ~ Enjoy!

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Tip: I like to serve the shrimp bisque with crispy bread, and a garden salad along side. --- This recipe is also very tasty if you choose to alternately use a mixture of halibut, crab, scallops, and shrimp as well.