Sandra's Fresh Apple Pecan Cake (9x13")

 

My husband loves this cake
so much he had two pieces 'after' eating lunch...

Ingredients

2 Eggs
1 ½ cup Canola Oil
2 cups Granulated Sugar
3 cups A-P Flour
2 teaspoons Ground Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Kosher Salt
1 ½ teaspoons Baking Soda
4 cups Chopped Apples (peeled and cored): measure after chopping
1 cup chopped Pecans: measure after chopping
1 teaspoon Vanilla Extract
⅔ cup 2% Milk
—Confectioners’ Sugar (for dusting top once cake has cooled)

Method

Preheat oven to 325F. Spray a glass 9x13” baking pan; set aside.
In a large bowl, beat eggs, oil and sugar with a hand mixer and set aside.
In a medium bowl, sift flour, cinnamon, nutmeg, salt and baking soda together.
Add the sifted ingredients to the wet ingredients in the large bowl, use a wooden spoon to combine. Add apples, pecans, vanilla and milk to the cake mixture, and fold to combine.
Pour into prepared baking pan, and use a spatula to spread out evenly.
Bake in preheated oven for 1 hour and 10 minutes (turning half way for even baking), or until a toothpick inserted in center comes out clean.
When cake is completely cool, dust with confectioners’ sugar.

SANDRA'S APPLE PECAN RAISIN BREAD

 

The best quick and easy bread to prepare
with a super lovely apple flavor
that's rich and moist...

Yield: 2 loaves
Prep: 20 Minutes
Bake: 1 hour
 
Ingredients
 
4 Honeycrisp apples, peeled, grated and hand-squeezed dry (should yield 4 cups)
1 cup granulated sugar
1 cup light brown sugar
1/2 cup canola oil
3 large eggs, beaten
2 (5.3-oz containers) Chobani peach yogurt
3 tsp vanilla extract (Click this link for Sandra's homemade recipe)
1/4 cup chopped pecans
1 cup raisins
2-3/4 cups all-purpose flour
1/2 tsp baking powder (I use double-acting)
1-1/2 tsp baking soda
1/2 tsp kosher salt
3 tsp apple pie spice blend (Click this link for Sandra's homemade recipe)
 
Method
 
Preheat oven to 350F. Spray 2 loaf pans with baking spray; set aside.
 
In a large bowl, grate the peeled apples directly into bowl using a box grater. Fold both sugars with the grated apples; let sit for 15 minutes (a lot of liquid will form during this time, do not drain).
 
To the large bowl of apples and sugar, add oil, beaten eggs, vanilla extract, pecans and raisins; stir to incorporate.
 
In a medium bowl, whisk flour, baking powder, baking soda, salt and apple pie spice blend.
 
Stir dry ingredients into the apple mixture; do not over mix.
 
Pour batter equally amongst two prepared loaf pans.
 
Bake, turning half way through, for a total of 1 hr., or until the center tests done using a toothpick.
 
Remove from oven and let bread cool in loaf pan on a baking rack for 10 minutes. Remove from loaf pan and place loaves on their side on baking rack, cover with clean kitchen towel(s), and let bread cool completely. ~ Enjoy!
 

SANDRA'S CINNAMON-PECAN SHORTBREAD COOKIES

The most amazing buttery and flavorful cookies

so you might consider preparing a double batch,

as they're usually gone in a flash...

Yield: (4 dozen)

Prep: 10 Mins.

Chill: 20 Mins.

Bake: 12-14 Mins.

INGREDIENTS

Cream wet:

1 cup (2 cubes) unsalted butter, room temperature

1/2 cup confectioners' sugar (no need to sift)

1 teaspoon vanilla extract

Sift dry:

2-1/4 cups flour

1 teaspoon ground cinnamon

1/4 teaspoon cream of tartar

1/4 teaspoon salt (omit if using salted butter)

Addition:

3/4 cup pecans, finely chopped (I did so using my mini-food processor)

Coating mixture:

1/2 cup granulated sugar

1 teaspoon ground cinnamon

METHOD

In a stand mixer with the paddle attachment, add the creaming ingredients and mix just until combined. Take care to not over mix.

Add the sifted dry ingredients, and again mix just until combined. The dough will be rather dense.

Add the finely chopped pecans, and pulse mixer to incorporate.

Pour the dough out onto a 16" piece of plastic wrap or parchment paper, then roll up into a 12"-long log. Twist ends of wrap to enclose, and place log of dough in freezer to chill for 20 minutes.

Meanwhile, preheat oven to 400F. Set aside parchment-lined baking sheets (or use silpat liners).

Mix the coating ingredients of sugar and cinnamon together in a small bowl; set aside.

Remove chilled log of dough from freezer, cut in half crosswise; cut each half into 6 sections forming 12 discs, then cut each disc into quarters (this will yield 48 pieces). Working quickly, form all pieces into balls (all should end up being 1" in diameter).

Roll cookie balls in the cinnamon-sugar coating mixture. Place balls on a baking sheet about 1" apart and press down slightly; bake each batch for 12 to 14 minutes.  While hot, carefully roll cookies a final time in the cinnamon-sugar coating mixture, and place to cool completely on a wire rack.   Store cookies in an airtight container. ~ Enjoy!

SANDRA'S HEAVENLY CHOCOLATE CAKE with COCONUT PECAN FROSTING

You'll think you've died and gone to heaven!

A super moist and decadent dessert
that will keep you coming back for more...

Prep: 30 Mins.

Bake/Cook: 30 Mins.

Yields: (1) 2-layer 9" cake

INGREDIENTS

Cake

1-1/2 cups all-purpose flour

1/2 cup unsweetened Hershey’s cocoa powder

2 teaspoon instant espresso powder (or instant coffee)

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of table salt

1/2 cup buttermilk

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

1 cup packed dark brown sugar

2 teaspoons vanilla extract

2 large eggs

Frosting

1 (14-oz. can) sweetened condensed milk (not un-sweetened condensed milk)

4 egg yolks, lightly beaten

4 tablespoons (1/2 stick) cold butter, cut into cubes

2-1/2 cups sweetened flaked coconut (I like to pulse finer in a food processor)

2 teaspoons vanilla extract

1 cup chopped candied pecans (I do so, separately from the coconut, in a food processor)

METHOD

Preheat the oven to 350 degrees. Spray (2) 9" round cake pans with Bakers Joy; set aside.

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 dry mixture through sieve.

In a medium bowl, beat with a hand mixer the buttermilk, softened 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 incorporated (maintain aeration while doing so for a moist-tender cake).

Distribute batter evenly among prepared cake pans. Bake for 25 to 30 minutes, just until a toothpick inserted in center comes out clean

Let cool 15 minutes before removing cakes from pan to cooling racks, then cool completely (right side up).

Meanwhile, while the cake is baking, prepare the frosting in a COLD medium saucepan by whisking the condensed milk and egg yolks together. Add the butter and turn on heat to medium and cook, while constantly stirring (important to prevent potential burning), until thickened, about 10 minutes. Remove saucepan from the heat and fold in coconut, vanilla and pecans. Place lid slightly ajar on saucepan, and let frosting cool completely.

Once cake and frosting have cooled, spread frosting between 2 layers, top of stacked cake and its sides. ~ Enjoy!

SANDRA'S BEST-EVER PECAN-STREUSEL COFFEE CAKE

Nice, warm pecan-streusel coffee cake on a foggy Juneau, Alaska day

with a freshly brewed latte is simply divine...

Servings: (9-12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel (halved):

1/4 cup granulated sugar

1/3 cup packed light brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans

--2 tablespoons unsalted butter, melted (added to 2nd half)

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1/4 cup Greek vanilla yogurt

1 cup sour cream

1 teaspoon vanilla extract

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

METHOD

Preheat oven to 325 degrees. Spray a glass 8" square baking dish and set aside.

In a small bowl, whisk streusel ingredients (except melted butter, not yet) together and set aside.

In a large bowl of a stand mixer, cream butter and sugar until light and fluffy. Beat in egg, yogurt, sour cream and vanilla until combined (while stopping mixer periodically to scrape sides of bowl). Place a sieve over top of large bowl of wet ingredients, adding flour, and sprinkling in baking powder, baking soda and salt; sift dry ingredients over wet ingredients, and mix until batter is fully incorporate (batter will be somewhat thick).

Using the back of an offset spatula, gently spread half the batter into the prepared baking dish working from the center to outer edges; sprinkle 1/3 of streusel evenly over batter and gently press to adhere. Spread remaining batter in the same manner, and sprinkle remaining streusel over top and gently press to adhere.

Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. 

Hot out of the oven,
I wish you could smell its scrumptiousness!

Cool coffee cake on a wire rack for a minimum of 15 minutes prior to slicing into 9-12 squares. ~ Enjoy!

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

Tip: This breakfast-type dessert is best if baked and allowed to cool overnight, the flavors that are allowed to develop are even more amazing!

SANDRA'S LICKITY-SPLIT FRUITY LAYERED JELLO DESSERT

My lickity-split and delicious fruity jello layered dessert now has a much-less chilling time to under 30 minutes. This process used to take 2 hours for the 1st layer, then overnight for the second in the refrigerator...Whew.

This newly created quicker method I've just devised has truly made my day! 

Servings: (8 to 10)

Prep: 15 Mins.

Chilling: 25 Mins.

INGREDIENTS

2 (small 3 oz pkgs) strawberry jello

1 cup boiling water

1 (16 oz pkg) frozen whole strawberries, thawed, drained (reserve juice) then cut into quarters

1 (8 oz can) pineapple tidbits-or crushed, drained (reserve juice)

3 slightly ripe bananas, quartered lengthwise and diced

1/4 cup pecans, finely chopped, (optional)

1 cup sour cream

2 tablespoons confectioners' sugar (more or less to your desired sweetness)

1 teaspoon vanilla extract

METHOD

In a medium bowl, dissolve gelatin in water. Stir in strawberries, pineapple, bananas, and pecans. Add 1/2 cup of reserved strawberry-pineapple juice. Mix to combine. Pour half of the mixture (about 2 cups) into an 8x8" glass square baking dish. Place level in freezer, uncovered, to quickly chill for 15 minutes, until set. (Do not freeze!)

Set the reserved gelatin mixture aside, at room temperature.

Meanwhile, in a small bowl, whisk the sour cream, confectioners' sugar, and vanilla to fully combine. Carefully spread this mixture over chilled gelatin. Gently spoon reserved gelatin mixture over top to evenly distribute.

Chill dessert placed level in freezer, uncovered, for a final 10 minutes (no longer or dessert will freeze). Transfer chilled dessert, covered, to refrigerator until ready to serve with or without fresh whipped cream. ~ Enjoy!

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

Tip: After dessert has set and you've placed it  in the refrigerator to keep chilled, if doing so longer than 30 minutes be sure to cover with plastic wrap until ready to serve.

SANDRA'S GLAZED CARROT CAKE COOKIES

A portable carrot cake in cookie form...

 ~ How divine is this?! ~

Yields: Appx. 3 doz.

Prep Time: 10 Mins.

Cook Time: 14-16 Mins.

INGREDIENTS

Cookies:

1/2 cup unsalted butter, at room temperature

3/4 cup granulated sugar

1/4 cup packed brown sugar

2 large eggs, beaten

1 teaspoon vanilla extract

1 (8 oz.) can crushed pineapple, undrained

3/4 cup shredded carrots

--about 2 medium, scrubbed

1/4 cup shredded apple (I used Braeburn)

--about 1/2 unpeeled, cored apple

1/4 cup shredded coconut, chopped finer

1/2 cup raisins

1/4 cup chopped pecans

2-1/4 to 2-1/3 cups all-purpose flour

--depending on juiciness of grated carrots and apple

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain sea salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon allspice

Cream Cheese Glaze: Yields 1 cup

4 oz. whipped cream cheese

--does not need to be at room temp

2 tablespoons unsalted butter, at room temp.

1 cup confectioners’ sugar

--sift through sieve for a smoother glaze

2 to 3 teaspoons milk

--add more or less, depending on desired glaze consistency

1/2 teaspoon vanilla extract

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with silpat liners or parchment paper.

In the bowl of a standing mixer, cream together butter and sugars until smooth. Beat in eggs and vanilla extract until mixture is light and creamy. Add crushed pineapple and its juices, carrots, apples, raisins, coconut, and pecans. Place a sieve over batter in mixing bowl, and add flour, baking powder and soda, salt, cinnamon, ginger, and allspice; sift dry ingredients into wet ingredients in mixing bowl.  Turn on stand mixer and beat on low, just until batter is fully combined (do not over mix).

Drop rounded spoonfuls of dough onto prepared cookie sheets 1-1/2" apart. Bake cookies for 14-16 minutes in preheated oven, just until bottoms begin to brown and cookies are set. Allow cookies to cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Cookies cooling on wire rack prior to glazing...

Meanwhile, in a small bowl, using a hand mixer, cream together cream cheese, butter, and vanilla extract. Add confectioner’ sugar, and a bit of milk, and begin mixing until smooth (add additional milk, if necessary, to reach desired glaze consistency). Use a fork dipped on its backside into the glaze, then run the fork tines through the glazed top of each cookie to form drizzle marks using a gentle back-and-forth motion.

Place glazed cookies in a single layer on decorative platters. Cover any leftovers with plastic wrap. ~ Enjoy!

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

Tip: This particular cream cheese glaze will not harden. If you wish to make a hardening non-cream-cheese type of glaze instead, simply combine confectioners' sugar with reserved pineapple juice, milk, or water to desired drizzle consistency, which will harden within 1/2 hour for easier storage.

SANDRA'S PECAN MEXICAN WEDDING COOKIES

Melt in your mouth cookies that are superbly airy and tender…

Yields: 32 cookies

Prep: 10 Mins.

Bake: 12 Mins.

Melt in your mouth cookies that are superbly airy and tender…

INGREDIENTS

2 sticks unsalted butter, at room temperature

2-1/2 cups confectioners’ sugar, divided

1 teaspoon bourbon-vanilla extract (or regular vanilla extract)

2 cups all-purpose flour, sifted

Pinch of fine-grain sea salt

2 cups pecans, very finely chopped

METHOD

Preheat oven to 350 degrees. Set aside a couple of baking sheets lined with parchment paper or Silpat liners.

With an electric or stand mixer, beat butter, 1/2 cup confectioners’ sugar, and bourbon-vanilla extract, until pale yellow and fluffy. Add sifted flour, salt and nuts to batter; and mix to incorporate (if using a hand mixer, you may want to use a spoon at this point), ensuring to scrape sides of bowl.

Roll dough into 1" balls. Place on ungreased, lined baking sheets.

Bake 12 minutes, until lightly golden.

While hot, roll in remaining 1-1/2 cups unsifted confectioners’ sugar. Cool on wire rack, then dust with additional ‘sifted’ confectioners' sugar. Let cookies fully cool. ~ Enjoy!

SANDRA'S NO-CORN-SYRUP PECAN PIE (Easy to Prepare)

A very, very easy recipe to prepare
resulting in an incredible pecan pie that will
leave your guests raving...

[Photograph credits and permission via @Polar_Gal on Twitter
who requested my recipe, prepared it,
then provided this stunning pic ~ Kudos to her!]

Servings: (8)

Prep. : 15 Mins.

Bake: 40 Mins.

INGREDIENTS

1 cup dark brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans; plus more whole pecans for garnish, if desired

--1 Unbaked 9” pie shell (Sandra's Homemade Pie Crust)

METHOD

Preheat oven to 400 degrees.

In a large bowl, beat eggs until foamy. Stir in melted butter. Stir in brown sugar, granulated sugar, and flour; mix well. Add milk, vanilla, and chopped pecans.

Pour filling into an unbaked 9” pie shell (you can prepare Sandra's Homemade Pie Crust, or use store-bought in the freezer section of the market, and thaw beforehand, as directed). Decorate top of pie by fanning out whole (or halved pecans in a decorative manner...my preference is to use halved 'candied' pecans). Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, until done. ~ Enjoy!

SANDRA’S NO-FUSS APPLE-CRANBERRY CRISP and CANDIED PECAN TOPPING

I had apples on-hand and a

yellow cake mix in the pantry

so I threw together this quick dessert

in a matter of minutes.

It's absolutely terrific...

Servings: (10 to 12)

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Bottom Filling:

5 red apples, peeled, cored and thinly sliced

½ cup whole frozen cranberries

1 tablespoon cold unsalted butter, cut into 9 pieces

1 teaspoon vanilla extract

1 teaspoon lemon juice

Crisp:

1 (18.25 oz. pkg.) super moist yellow cake mix

¼ cup dark brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/2 cup unsalted butter, melted

Topping:

¼ cup brown sugar

¼ cup chopped candied pecans (Always in my freezer)

Optional:

--French vanilla ice cream

METHOD

Preheat oven to 350 degrees. Spray a 9x13 baking dish. Place apples and cranberries in bottom of dish, dot with 1 tablespoon of cold butter pieces, and drizzle with vanilla extract and lemon juice.

 In a large bowl, combine cake mix, brown sugar, cinnamon, nutmeg, melted butter, and mix with a fork until crumbly, about the size of peas. 

Sprinkle mixture evenly over apples.

 Mix topping ingredients in a small bowl. 

Sprinkle topping ingredients evenly on top.

 Bake, uncovered, for 40 minutes. Let stand 10 minutes.

Serve warm and topped with French vanilla ice cream. ~ Enjoy!

SANDRA’S CANDIED PECAN, APPLE and GOAT CHEESE SALAD with HONEY and RED WINE VINAIGRETTE

All of the flavors marry together so well that
they knock this salad out of the park,
and it's absolutely a quick fix with
a bit of preparing beforehand...

Serves: 4

Prep: 10 Mins. 

--(With candied pecans 

and vinaigrette 

made ahead of time)

INGREDIENTS (all organic)

Salad:

2 cups fresh spinach, stems removed and torn

2 cups romaine, torn

¼ cup parsley, sprigs only

1/4 cup honey and red wine vinaigrette 

½ cup candied pecans 

2 gala apples, cored and diced

½ cup goat cheese crumbles

METHOD

Prepare the honey and red wine vinaigrette (can be made ahead of time).

Honey and Red Wine 
Vinaigrette 
Recipe

Prepare the candied pecans (cab be made ahead of time).

Candied Pecans 
Recipe

To assembly salad, place spinach, romaine, parsley in a serving bowl, and toss with a ¼ cup of vinaigrette.  Add apples, goat cheese, and candied pecans, and toss just before serving. ~ Enjoy!

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

Tip:  This salad is a favorite of mine to take to functions, especially during the summer BBQ season...

SANDRA’S APPLE PECAN and GOAT CHEESE SALAD with ZESTY LIME VINAIGRETTE

I created this salad today using with my
organic bearss seedless limes
that I grow indoors.
~ This side dish turned out absolutely fabulous ~

Servings: (4)

Prep:  10 Mins.

INGREDIENTS

***Zesty Lime Vinaigrette:

1/2 fresh lime, juiced

1 teaspoon fresh lime zest, grated

1 tablespoon honey

1 teaspoon onion, grated

1/4 teaspoon dry mustard

1/4 cup light olive oil

Fine-grain Himalayan sea salt and freshly ground pepper, to taste

***Salad:

Bunch of organic fresh spinach, washed, dried, and torn

Bearss Limes I grow
indoors on a dwarf
citrus tree...

2 organic granny smith apples, quartered, and thinly sliced

2 tablespoons chopped candied pecans

1/4 cup crumbled organic goat cheese

METHOD

In a small bowl, whisk the lime juice, zest, honey, onion, and mustard, then whisk continuously while drizzling in the olive oil.  Season with sea salt and freshly ground pepper, to taste. 

Toss torn spinach with granny smith apples.  Place salad mixture onto four salad plates. Sprinkle candied pecans over each.  Drizzle the salads with vinaigrette, sprinkle with goat cheese crumbles, and serve. – Enjoy!

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

Tip: I served this salad with Individual Alaska Halibut Olympia that I prepared in ramekins.

Sandra's Individual
Alaska Halibut Olympia

SANDRA’S APPLE-FILLED PECAN-CARAMEL STICKY BUNS

Inspired by a great neighbor 
for his generosity; 
and another friend for 
suggesting freshly baked 
cinnamon rolls to thank him by...

Servings: 12

Prep: 30 Mins. | 
Rise: Appx. 2.5 Hrs., total | 
Bake: 25 Mins.

INGREDIENTS

***Bloom Yeast:

1 (.25 oz. Pkg.) yeast

3/4 cup lukewarm water

2 tablespoons granulated sugar

***Wet ingredients:

3/4 cup lukewarm condensed milk, (not sweetened)

3 tablespoons vegetable oil

***Sift dry ingredients:

3-1/2 cups all-purpose flour

1/4 cup granulated sugar

½ teaspoon table salt

***Apples:

2 Gala apples, peeled, cored, and finely chopped (2 cups)

1 teaspoon fresh lemon juice

2 tablespoons unsalted butter

2 tablespoons brown sugar

½ organic vanilla bean, pods removed

***Filling:

1/4 cup unsalted butter, melted (and cooled to lukewarm)

1/4 cup granulated sugar

1/2 teaspoon organic ground cardamom

1-1/2 teaspoons organic ground cinnamon

***Pecan-Caramel:

3/4 cup packed brown sugar

1/2 cup condensed milk, (not sweetened)

1 cup coarsely chopped candied pecans

METHOD

In the bowl of the stand mixer, dissolve yeast in lukewarm water with 2 tablespoons sugar, and let bloom for 10 minutes. Add lukewarm milk, and oil.  Sift flour, ¼ cup sugar, and table salt into a medium bowl.  Add 1/3 of the sifted dry ingredients, and beat on medium speed in stand mixer with dough paddle attachment for 2-3 minutes, until smooth. Gradually add, while mixing, enough remaining flour to form a soft dough.  Scrape down sides of stand mixer bowl.  Let the mixer knead the dough on medium-low speed for 8 minutes.

Place dough in a bowl sprayed with butter spray, turning once to grease top.  Cover with plastic wrap, and let rise in a warm and draft-free place until doubled, about 1 hour and 15 minutes (I do so in my oven with only the light on—without the oven temp. dial on)

Meanwhile, prepare the apples, and toss in lemon juice.  Melt the butter in a medium skillet of medium heat.  Add brown sugar, apples, and vanilla bean pods.  Cook until apples are crisp-tender, about 5 minutes, and set aside to cool.

When doubled in size, punch dough down. Turn onto a lightly floured surface. Roll into an 18”x12” rectangle. Spread melted butter to within ½” of long edges. Gently spread the apple mixture evenly over the top.  Combine sugar, cardamom, and cinnamon in a small bowl, and sprinkle over butter.  Roll up into a log starting with a long edge, wet ½” edge with water and pinch the seam to seal. Cut into 12 equal slices.  Combine brown sugar, and cream in a small bowl.  Pour into the prepared 9”x13” glass baking dish sprayed with butter spray. Sprinkle with candied pecans. Place rolls cut side down over pecans. Cover and let rise until doubled, about 1 hour and 15 minutes.

Preheat oven to 350 degrees.

Place sticky buns in preheated oven and bake for 25 minutes, or until golden brown. Cool for 5 minutes before inverting onto a serving platter while letting glass baking dish remain until rolls release on their own, about 10 minutes.  Lift off baking dish – Enjoy!!

SANDRA'S SUPERBLY MOIST BANANA NUT and RAISIN BREAD

Over the years I've made many, many variations
and this is my absolute favorite to date...

Servings: (12 = 1 loaf)
Prep: 10 mins. |
Bake: 1 hr.

Posted by Sandra

INGREDIENTS

2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon double-acting baking powder
1 cup white sugar
1/2 cup brown sugar
1/2 teaspoon salt
2 eggs
1 teaspoon freshly grated orange zest
1/2 cup butter (1 stick), at room temperature
2 cups “ripe” bananas, cut into very small chunks (about 3 large)
1 teaspoon vanilla
2 teaspoons cinnamon
½ teaspoon nutmeg
3/4 cup of milk
1 cup combination of cup chopped pecans, and raisins
--(or craisins, or other dried fruit, or brand of nuts, also see “Tip”)

--Cinnamon/sugar for sprinkling on top

METHOD

Preheat oven to 350 degrees. Prepare a loaf pan sprayed with baking flavored oil.

Sift together the flour, baking soda, baking powder, and salt into large bowl.

In a medium bowl, cream together the sugar and butter. Beat the eggs slightly in another medium bowl, and add to the creamed mixture, mixing to combine. In the same medium bowl, add the chopped bananas, and then add to the creamed mixture. Add the vanilla, cinnamon, nutmeg, and orange zest and beat, just until combined.

Mix in the sifted dry ingredients until combined, then stir in milk and nuts (or your preferred additions, but do not exceed ½ cup total).

Place the mixture into the prepared loaf pan, and bake for 30 minutes, remove and sprinkle with top with cinnamon/sugar, and continue baking for 30 more minutes, until the top is brown and a toothpick inserted in center comes out clean.

Remove from oven and place loaf pan on its side for 10 minutes, and then place on a cooling rack and cover loaf with a clean kitchen towel to cool for 10 minutes before spreading slices with butter or cream cheese, and a hot cup of coffee or tea, or a cold glass of milk. – Enjoy!


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


Tip: If you use frozen cranberries or blueberries, once thawed if there are any juices present be sure to drain first through a colander or sieve, although maintain the 1-cup quantity.

SANDRA'S CRAZY-GOOD FOUR-LAYER CHOCOLATE and PECAN DESSERT

A great get-together dessert that tastes
fantastic and is easy to transport...

Servings (12)
Prep: 15 Mins. |
Bake: 22 Mins. |
Refrigerate: 2 hrs. prior to serving

***Crust (1st layer)
5 cups rice chex cereal, finely crushed
½ cup brown sugar, packed
6 tablespoons butter, melted

Preheat oven to 300 degrees. Prepare a 9”x13” glass baking dish with butter-flavored spray. Combine crushed cereal, brown sugar, and melted butter. Mix thoroughly and press into bottom of pan. Bake for 12 minutes, and then cool completely. --- Turn up the oven to 325 degrees.

***Filling (2nd layer)
1 (8 oz.) cream cheese, at room temp.
1 (9 oz.) container cool whip, divided (you’ll need half for topping)
½ cup powdered sugar

Beat cream cheese with powdered sugar until smooth, and fold in half the cool whip. Spread over cooled crust and chill while preparing the next layer.

***Pudding (3rd layer)
1-1/2 cup cold milk
1 (4.5 oz) pkg. chocolate instant pudding
1 (8 oz.) container sour cream
In a small bowl, beat pudding into milk slowly with a hand mixer for 1 minute. Add the sour cream, and mix just until blended. Spread over the previous layer.

***Topping (4th layer)
Other half of cool whip, thawed
½ cup candied pecans, chopped
½ teaspoon butter, melted

Top with cool whip. Sprinkle candied pecans on top. Place dessert in refrigerator for at least 2 hours to set before serving. ~ Enjoy!

SANDRA'S TERRIFIC BANANA SPLIT SUPREME

A delightful dessert I've been making 
since I was in elementary school...

Serves: (12)
Prep: 20 mins. |
Refrigerate: 1 hr.

INGREDIENTS

2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (12 oz. can) cold evaporated milk
3/4 cup cold milk
2 (3 oz. pkgs.) instant french vanilla jello pudding mix (or vanilla)
2 bananas, sliced
1 (20 oz. can) crushed pineapple, drained
¼ cup coconut, shredded
1 (8oz. tub) frozen whipped topping, thawed
3 tablespoons chopped candied pecans
2 tablespoons chocolate syrup
12 maraschino cherries

METHOD

Coat a 9x13 dish (preferably glass – it’s awesome to see the layers) with cooking spray, and set aside.

Melt butter and sugar until sugar is dissolved in a small saucepan over medium low heat. Remove from heat and add graham cracker crumbs; press into prepared dish (I use the bottom of a flat measuring cup).

In a bowl, whisk the evaporated milk, regular milk and pudding mixes for 2 minutes, until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple, coconut, and whipped topping. Drizzle with chocolate syrup, sprinkle with candied pecans, and top with cherries, then refrigerate for a minimum of 1 hour to set before cutting.

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

Tip: Cut into 12 equal squares, and serve with a spatula for a prettier presentation, rather than scooping the dessert out using a spoon.

SANDRA'S CHOCOLATE TOFFEE SALTINE CANDY

This is a recipe that I created
due to my affinity for toffee, hence this
candy made with a saltine cracker crust...
~~~~~~~~~~~
I'm honored that my 
Chocolate Toffee Saltine Candy photograph
 was added on 2-5-11 
to the Flickr contest 
@ http://www.flickr.com/
groups/nextcupcake/

Servings: (2-1/2 doz pieces)
Prep: 15 mins. |
Cook: 10 mins.
+ 2 hrs. cooling

INGREDIENTS

4 ounces saltine crackers (1 sleeve), roughly crushed
1 cup unsalted butter
1 cup dark brown sugar
2 cups milk chocolate chips
--(or semisweet)
3/4 cup candied pecans, finely chopped

METHOD

Preheat oven to 350 degrees.

Line 9”x13” baking dish with foil (smooth out foil as best you can), and spray with butter-flavored oil. Finely crush saltines that have been placed in large ziploc bag with a rolling pin. Arrange crackers in single layer onto baking sheet.

In a small saucepan, combine the sugar and the butter. Bring to a boil over medium heat, and then time boil for 3 minutes more “without stirring.” Immediately drizzle over crackers as evenly as possible. Bake for 7 minutes.

Remove cracker toffee from oven and sprinkle top with chocolate chips. Let stand for 5 minutes, and then spread melted chocolate evenly over top of cracker toffee with spatula, and top with chopped candied pecans.

Cool for 15 minutes and cut into squares while warm, and then completely cool (approximately 2 hours) at room temperature.  Enjoy!

MAX'S RAISIN PECAN-WALNUT BREAD PUDDING topped with a CARAMEL RUM SAUCE

My husband Max's traditional
 Bread Pudding is a hit at every
Thanksgiving family get-together...

Serves: (12)
Prep Time: 15 Mins. |
Stand Time: 30 Mins. |
Bake: 50 Mins.

INGREDIENTS

***Bread Pudding:
1 (1-lb. loaf ) Cinnamon Raisin Bread, cut into ½” cubes
5 cups whole milk
2 (3.4 oz. pkgs.) Jello Vanilla Instant Pudding
1/3 cup dark rum
2 egg yolks, beaten
1/4 teaspoon ground nutmeg
1/4 cup walnut pieces, lightly toasted
1/4 cup pecan pieces, lightly toasted
1/2 cup raisins

--Caramel Rum Sauce, (Recipe follows)

METHOD

Preheat oven to 350 degrees F.  Spray a 9"x13" glass baking dish with butter cooking spray. Cut bread into 1/2" cubes and place in prepared baking dish.

In a large bowl, combine milk, dry vanilla pudding mix, rum, egg yolks, and nutmeg. Whisk until well blended. Stir in pecans, walnuts and raisins. Pour mixture over bread cubes; press down lightly with a spoon on top of bread to submerge into custard. Let stand for 30 minutes to completely absorb.

Bake, uncovered, for 50 minutes, until top is golden brown and bread pudding puffs. Serve warm with Caramel Rum Sauce, as follows:

***Caramel Rum Sauce:
2/3 cup store-bought caramel sauce
3 tablespoons heavy cream
3 tablespoons dark rum

Combine caramel sauce, cream and rum in medium glass bowl. Heat in microwave for 45 seconds. Whisk to blend. Drizzle evenly over bread pudding. - We serve it with a mega scoop of Vanilla Bean Ice Cream...Enjoy!