SANDRA'S APPLE PIE SPICE BLEND (soooo many uses)...

The perfect combination I use in all my apple recipes.
Also, tea or oatmeal addition, desserts, etc...

Yield: 1/2 cup

Prep: 5 Mins.

INGREDIENTS:

12 teaspoons ground cinnamon

3 teaspoons freshly ground nutmeg

3 teaspoons cardamom

3/4 teaspoons ground ginger

1/4 + 1/8 teaspoon allspice

METHOD:

Combine all dry ingredients, mix and store in a 1/2-cup mini mason jar, label, store in a dark place, then enjoy!

I use this in my homemade pies, oatmeal, apple bread, apple pies, cookies, teas, cocktails, homemade ice cream, and everything apple!

Note: I use organic spices, so have toned down the amounts because organic spices are fresher, therefore stronger; adjust to your liking folks. ~ Enjoy!

SANDRA'S FAVORITE OVEN ROASTED POTATOES and PERFECT EGGS (for one)

My kind of 'comfort food,'
pretty much any time of the day...

Servings: (1)

Prep: 5 Mins.

Bake: 35-45 Mins.

INGREDIENTS

1 large russet potato, peeled and cut into 1/2" cubes

1/2 teaspoon seasoning salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon granulated garlic (or powder)

1/4 teaspoon granulated onion (or powder)

2 teaspoons Mazola oil

2 large eggs

METHOD

Preheat oven to 425F.

Spray an ovenproof 6x6" baking dish; set aside.

Place the cubed potatoes, seasoning salt, pepper, granulated garlic and onion, including Mazola oil into a gallon Ziploc bag and shake to combine. Pour seasoned potatoes into a single layer in prepared baking dish. Bake, uncovered, for 25 minutes.

Reduce oven temperature to 350F.

Crack eggs (individually, into a single layer) atop the hot potatoes. Return baking dish back to oven; continue baking, uncovered, at the lower temperature of 350F for an additional 10-20 minutes, until eggs are set to your liking.

Serve immediately in hot baking dish, with a cotton napkin underneath, placed onto a serving plate. ~ Enjoy!

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Tips:

1) Most times I like this served 'as is,' although occasionally before serving I'll top with a few drops of Sriracha, or red taco sauce, or sliced pickled jalapenos, or homemade salsa.

2) This recipe can easily be doubled, just bake in an 8x8" baking dish - or - quadrupled, just bake in a 13x9" baking dish.

SANDRA'S PERFECT BUTTERCREAM FROSTING or ICING

A truly delightful and airy buttercream frosting or icing
that I often prepare, as this confectioners' delight
enhances most any cake, bar, cookie, or sweet bread recipe...

Yields: (2-1/2 cups)
Prep: 7 Mins.

INGREDIENTS

1/4 cup (1/2 cube) unsalted butter, room temperature

1/4 cup (1/2 of an 8-Oz. block) cream cheese, room temperature
½ teaspoon vanilla extract

2 cups confectioners’ sugar, sifted

1-2 tablespoons milk for frosting | 3-4 tablespoons milk for icing

METHOD

In a medium mixing bowl, using a hand mixer to cream together softened butter and cream cheese on high for about 2 minutes. Sift confectioner's sugar over wet ingredients, add milk (depending on your desired consistency for frosting or icing), blend on medium speed until light and fluffy for about 3 minutes. Scrape down the sides of the bowl with a spatula, as needed. Cover tightly with plastic wrap until ready to use, keeping it at room temperature (as it will tend to harden if refrigerated).

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Tips:

~For variations, feel free to add natural food coloring(s), extracts for flavor, sprinkles, etc.

~One of my favorites is chocolate, simply add 1/3 cup Hershey's unsweetened cocoa powder.

~Finally, I substitute caviar of a small vanilla bean, when on-hand, I like the punch of flavor and its small flecks it provides.

SANDRA'S PERFECT WHIPPED CREAM

This a no-fail, quick, and 
easy recipe to master...

Yields: (Slightly over 1 cup)
Prep: Appx. 5 Mins.

Posted by Sandra

INGREDIENTS

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

METHOD

Chill a small mixing bowl and beaters in the freezer for 30 minutes. Add the cream to the bowl and beat until it begins to thicken. Add the powder sugar and vanilla, and continue to beat until soft peaks form. – Enjoy!

SANDRA'S PERFECT PUMPKIN CREME BRULEE

I used to wait for pumpkin creme brulee
to be served only during Thanksgiving 
at a local restaurant. I wanted it more often 
so I decided to create my own recipe...

Yields: (6 individual ramekins)
Prep: 15 mins. |
Bake: 30 to 35 mins.
Broil: 2 to 4 mins.

INGREDIENTS

3 cups heavy or whipping cream
2 tablespoons dark Jamaican rum, (optional)
1 teaspoon pumpkin pie spice
--(For a my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
Pinch of salt
1 cup granulated sugar, divided
8 large egg yolks
1 (15 oz. can) pure pumpkin puree, (not pumpkin pie mix)

METHOD

Preheat oven to 325 degrees.

In heavy-bottom medium saucepan, with wire whisk mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat.

Meanwhile separate the eggs, retaining just the yolks in large bowl. With a whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.

Place six (8 oz.) broiler-safe ramekins or custard cups in large roasting pan. Pour cream mixture evenly into ramekins. Carefully pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven, and bake for 30 to 35 minutes, just until set (mixture will still be slightly soft in center). Remove from oven and transfer ramekins to wire rack to cool at room temperature. Cover and refrigerate until well chilled, at least 3 hours.

Remove from refrigerator and allow to them to reach room temp., about 30 minutes. Just before serving, from remaining 1/4-cup sugar, sprinkle 1-1/2 teaspoons evenly over the top of each custard.

Place ramekins on baking sheet for easier handling. With broiler rack at closest position to heat source, broiling custard 2 to 4 minutes, just until sugar melts and browns – watch closely (to resemble the photograph above).

Serve immediately – you’ll be in heaven. - Enjoy!