SANDRA'S CANDIED PECANS

 

Ingredients

1/2 cup granulated sugar, or more to taste
1-1/2 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 large egg white
1 tablespoon water
1 pound pecan halves (4 cups)

Method

Preheat the oven to 250F.
Mix sugar, cinnamon, and salt together in a small bowl.
Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to fully coat. Slowly pour in sugar mixture and stir until pecans are evenly coated. Spread onto a baking sheet.
Bake in the preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 50 minutes. Remove from oven and let cool on baking sheet for 20 minutes before breaking them apart and storing in an airtight container for up to 1 month. You can also freeze them, just take out an hour before using on salads, snacking, baking, etc.

SANDRA'S HOMEMADE GRANOLA CLUSTERS

My favorite homemade
granola ingredient combo to date
~ this is a keeper!

Yields: (Appx. 4-1/4 cups)

Prep: 15 Mins.

Bake: 30 Mins.

INGREDIENTS

1st -- Pulse in food processor until half its size:

1-1/2 cups old-fashioned oats (not quick cooking)

2nd -- Pulse in food processor until the size of the 'pulsed oats'

1/4 cup whole candied pecans

1/4 cup whole walnuts

1/2 cup shelled sunflower seeds

1/4 cup sliced almonds

1/4 cup dried cranberries 

1/4 cup shredded, sweet coconut

3rd -- Final addition:

1/4 cup maple syrup

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

2-*3 tablespoons coconut oil, melted (takes about 40 seconds in the microwave on High)

Fine-grain kosher salt, to taste

Granola serving options, add:

--Milk for cereal

--Yogurt and fresh fruit for a layered parfait

--Snack-size Ziploc bag for snacking on the go (feel free to add chocolate chips, M&M's, etc.)

METHOD

Preheat the oven to 300 degrees. Line a 14x17" rimmed baking pan (makes for easier stirring, as you'll read below) with parchment paper; set aside.

Add 1st Pulse the old-fashioned oats to the food processor and process until 1/2 its size, or to your desired texture. Pour into a large bowl. (No need to clean out processor at this point.) -- Add the 2nd Pulse ingredients to the food processor and process until the size of the 'pulsed' oats (if you desire softer texture cranberries, pulse separately and hold aside to add after baking).  Pour this mixture also into the bowl with the oats.

Add to the bowl the final addition of ingredients, folding together to fully combine. Pour mixture into prepared baking pan, and spread out in an even layer -- do not compact.

Bake for 30 minutes, tossing with a fork at 10-minute intervals to ensure nuts do not burn.

Remove from oven, let granola cool completely in pan (add reserved cranberries if you chose to not bake them).

Crumble into clusters. Store granola in a tightly closed container(s), e.g., mason jar(s) at room temperature in a cool, dark place (1-2 months), or freeze for extended storage (3-6 months). Be sure to label and date each container/jar.

Serve as a cereal, layer in a parfait, or take it on the road with you as a 'trail-mix-type' snack. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip:

*For larger clusters, simply add a bit more melted coconut oil where listed to do so in recipe.

SANDRA'S VERSATILE SWEET ZUCCHINI BREAD RECIPE

A very versatile recipe where you can change out certain ingredients, for example: 

Prep: 15 Mins.
Bake: 1 Hr.

"I have only used half of this huge
Juneau-Alaskan-Grown
zucchini and made 16 mini
Versatile Sweet Zucchini Bread
loaves so far.
Mucho thanks to sis Nadine
and friend Kathy!"

Yields: (2 Regular Loaves, or 4 Mini)

INGREDIENTS

Wet:
3 large eggs
1/2 cup vegetable oil
*2 (5/8-oz. containers) Peach Chobani 99% fat-free yogurt - (Or, your flavor choice);
3 teaspoons vanilla extract

Dry (Sifted through a sieve atop wet ingredients):
2-3/4 cups all-purpose flour
2 cups granulated sugar; plus more for dusting
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon fine-grain sea salt

Fold-in:
*2 cups grated unpeeled Alaskan-Grown zucchini (Do not squeeze dry)
*1/4 cup toasted slivered almonds, or pecans
--(Place almonds or pecans in a small dry non-stick skillet over low heat and cook while occasionally stirring until fragrant, about 10 mins.)

METHOD

Preheat oven to 350 degrees.  Prepare loaf pans (2 regular, or 4 mini) by spraying with butter spray, and dusting each with granulated sugar (Yes, not flour); tap off excess, and set aside. Set prepared loaf pans atop a baking sheet.

In a large mixing bowl, add eggs and using a hand mixer beat on medium speed until light and foamy.  Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.

Place a sieve over wet ingredients in bowl, add all dry and sift. Mix on low speed initially to begin incorporating, then on high just until moistened (Try not to over-mix).

Using a large spoon, add fold-in ingredients, until combined while scraping edges of bowl.

Spoon even amounts of batter into loaf pans, tap them on a hard surface to release air bubbles.

Bake on baking sheet for 1 hour, or until a toothpick inserted in center of a loaf comes out clean.

Remove from baking sheet to rack (in loaf pans) and let cool for 10 minutes.  Remove from loaf pans and place on rack putting loaves on their side, cover with a clean kitchen towel and let cool for 2 hours, until completely cooled. ~ Enjoy!

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

Tips: 

If making in mini loaves, reduce baking time to 30 minutes, or testing done in center with a toothpick.

When grating zucchini and/or carrots, I use the food processor - fabulously quick and easy!

Store loaves tightly wrapped in plastic wrap.

These sweet breads freeze extremely well if you initially wrap in plastic, then foil.  Be sure to label the top of each loaf using a permanent marker. When ready to eat, simply thaw, unwrap, and partake!

For example: I also made mini zucchini-banana loaves today using the following combo variation ('To-die-for'!!) and a tad sweeter:
--(2) Strawberry-banana yogurt
--shredded zucchini (3 medium)
--ripe mashed bananas (3 medium)
--1/4 cup toasted slivered almonds
--1 cup raisins

Mini Sweet Zucchini-Banana Bread
(Variation)

SANDRA’S ENHANCED STRAWBERRY-BANANA JELLO LAYERED DESSERT

This traditional jello dessert

tends to evoke many memories

of fond family times...

I have altered the traditional recipe somewhat, and this new version definitely turned out to be much more flavorful with greater texture.

Servings: (12)

Prep:  10 Mins.

Set: 3 hours.

INGREDIENTS

1 large box sugar free strawberry jello (or 2 small)

1-1/2 cups boiling water

1/2 cup orange juice

2 bananas, finely chopped

1 (16 oz. pkg.) frozen whole strawberries, thawed, and finely chopped

1 (8 oz. pkg.) fat free cream cheese, at room temperature

1 (12 oz. container) fat free cool whip, thawed 

--(do not substitute for real whipped cream, as it does not hold its integrity)

1 teaspoon vanilla extract

1/2 cup chopped candied pecans

METHOD

Dissolve jello in boiling water while stirring for 2 minutes in a medium bowl, and stir in orange juice. Chop the bananas and strawberries, and add to jello mixture. 

Pour half of jello-fruit mixture into a 9”x13” glass dish. Chill until set for 1 hour.

Using a hand mixer, cream softened cream cheese, cool whip, and vanilla extract together until smooth and fluffy in a medium bowl.

Spread half the creamed mixture over set jello. Sprinkle with half the chopped pecans.

Pour remaining jello-fruit mixture over this layer. Chill until completely set for 2 hours.

When set, top with remaining cream mixture, and sprinkle with the rest of the pecans.

Cut into 12 squares, and serve. ~ Enjoy!