SANDRA'S MILE HIGH LEMON CHIFFON PIE

 

A truly decadent dessert
your family and friends are bound to love...

Prep: 1 Hr.

Yield: 8-10 Servings: (1) 9" Pie

Bake: 10 Mins. (Crust)

 

INGREDIENTS

Crust

1-1/4 cups all purpose flour

1 stick unsalted butter, cold and cut into pieces

1/4 teaspoon salt

1/4 cup ice water (more or less, depending on your humidity)

 

Filling

1 1/2 cups granulated sugar

1/3 cup cornstarch

1 1/2 cups cold water

2 egg yolks, beaten

1/4 cup lemon juice

Pinch of kosher salt

--1 (14-oz. can) Sweetened Condensed Milk (reserve for assembling pie later on)

 

Whipped Cream/Topping, divided

1-3/4 cup heavy whipping cream

1/3 cup sifted confectioners' sugar

1 teaspoon vanilla extract

 

METHOD

Crust

Add flour to a food processor, and then add the butter pieces.  Pulse a few times until the mixture resembles small peas.  Add the salt and a couple of teaspoons of water through the tube at a time while pulsing until the mixture forms chunky-type balls.  Remove from food processor and place onto a lightly dusted flour surface, and form into ball, and then press flat.  Cover with plastic wrap and chill at least 4 hrs. or overnight.  Remove from refrigerator, and dough let return to room temperature for 30 minutes before rolling out crust(s).

 

Preheat oven to 425F.

 

Line the pie plate, and flute the edges of crust, and then carefully pierce bottom and sides with a fork.  Gently place tin foil over inside of crust, and place beans (or pie ball weights) over foil to weight bottom of crust down while baking.  Bake for 10 to 12 minutes.  Remove from oven and let cool completely before adding cream filling. (Note: You can save the beans in a sealed jar for the same use again, but not for cooking.)

 

Filling

In a ‘cold’ small saucepan, mix together water and cornstarch.

When the cornstarch dissolves, add sugar, lemon juice, slightly beaten egg yolks, and kosher salt.

Cook over medium heat stirring constantly until it thickens and comes to a boil.

Remove the thicken lemon mixture from the heat (or cook longer if you’d like it thicker).

Let the filling cool completely before using (but first cover top of filling with plastic wrap to prevent a skin  from forming).

 

Whipped Cream/Topping, divided: (2/3 for incorporating into filling / 1/3 for topping)

Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks start to form. Slowly add the powdered sugar in batches and continue beating on high speed until stiff peaks form. Add the vanilla extract and whip to incorporate. Set aside.

 

Assemble the Pie

 

In a large mixing bowl, combine lemon pie filling and sweetened condensed milk and stir until they are well combined. Add 2/3rds of the prepared whipped cream (reserving 1/3 for topping); fold together until well combined. Pour the filling into the prepared crust leaving a high mound in center, top with reserved 1/3 of whipped cream, and refrigerate for a minimum of 4 hours until the filling is set. ~ Enjoy!

 

SANDRA’S EASIEST and BEST APPLE PIE EVER

Best compliment ever, the hubs said,
"This is the best apple pie I've ever had,
I need to go back to Fred Meyer and get more apples!"...

Servings: (8)

Prep: 20 Mins.

Bake: 1 Hr.

INGREDIENTS:

Filling:

7 medium apples 

    (I used Kroger, aka Fred Meyer Brand), peeled, cored and cut into 1/8-1/4" slices=about 5 cups sliced

1/4 cup packed dark brown sugar

1-1/2 tsp apple pie spice

1 tsp lemon juice

1 tsp vanilla extract

1 TB all-purpose flour

Topping:

1 cup all-purpose flour
1/2 cup old fashion oats (not quick cooking)

1/2 cup packed dark brown sugar

1/2 cup granulated sugar

1/2 cup melted, salted butter, slightly cooled

1 large egg, beaten

METHOD:

Preheat oven to 350F. Set a 10" glass pie plate aside.

Add all filling ingredients to a medium bowl, toss to combine and set aside to allow them to meld for 10 minutes; toss occasionally.

In the meantime, add all the topping ingredients to a small bowl; mix to combine (it will be paste-like in appearance).

Pour filling mixture into the pie plate, and press slightly to evenly distribute.  Add the topping using a fork to evenly distribute and cover apple filling mixture.

Bake in preheated oven for 1 hour, turning half way for even baking.  

Let hot pie cool, uncovered, on baking rack for 4 hours before serving to allow filling to fully set. 

Serve with French vanilla ice cream. 

Store any leftovers covered in refrigerator. ~ Enjoy!

----

Tip: To reheat at room temp, microwave for 30 seconds; from frig it takes about 50 seconds!

SANDRA'S APPLE PIE SPICE or ALL-PURPOSE DESSERT SEASONING BLEND

Outside of apple pies, I also sprinkle, to taste, to stir into fruit/berry smoothies,

coffee cake, muffins, cupcakes, donuts, cookies, granola,

hot cereals and oatmeal, parfaits, fruit/berry pies, cobblers-crisps-buckles,

waffles, pancakes, French toast, rice and bread puddings,

sweet/quick breads, cakes, hot toddies,etc.:

an all-purpose seasoning for your sweeter-type desserts
and/or breakfast dishes...

Yield: 1/2 cup

Prep: 5 Mins.

INGREDIENTS

4 TB ground cinnamon

1 TB ground nutmeg (preferably freshly graded using a rasp)

1 TB ground cardamom

1/4 tsp + 1/8 tsp ground ginger

1/4 tsp + 1/8 tsp ground allspice

METHOD

In a small bowl, whisk all ingredients until well combined. Store in an airtight container.

Make label on jar to state to use in apple pie (by size): 2 tsp per 10" pie, or 1 tsp per 9" pie. ~ Enjoy!

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 TRI-CITRUS COCONUT CREAM CHEESE TART

The most delicious and decadent dessert, as is...
or with or without any type of topping...

Yield: (One 11" Tart) - Serves: 8-10

Prep: 20 Mins.

Bake: 20 Mins.

--Cool:  2 Hrs. at room temperature

--Refrigerate: Overnight

INGREDIENTS:

Nilla Wafer Crust:

2 cups finely crushed nilla wafers (about 50 wafers)

1/2 cup unsalted butter, melted

1/3 cup sifted confectioners' sugar

Pinch of salt

Filling:

1 (14-oz.) can unsweetened coconut milk, chilled overnight
----(you'll use only the solid coconut cream on top of can,
-----NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)

1 (14-oz.) can sweetened condensed milk

8 oz. whipped cream cheese

1/4 cup lime juice

1/4 cup lemon juice

1/4 cup orange juice

METHOD:

Preheat oven to 350F.

Crust - In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners' sugar and salt.  Pour into a dark round nonstick 11x1" tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.

Filling - Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.

Bake tart, uncovered, in the preheated oven for 20 minutes.

Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.

Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  

Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!

Served, as is...

Served with a dollop of my
homemade
Strawberry-Rosemary Jam...

SANDRA'S OLD-FASHIONED CHERRY PIE

One fabulous dessert that's not too difficult to prepare
and is so very, very satisfying!

Serves: (6 to 8)

Prep:

Bake: 45 Mins.

INGREDIENTS

Pie:

1-1/3 cup granulated sugar

1/2 cup all-purpose flour

3 (14.5 oz. cans) pitted red tart cherries, drained,

2 tablespoons unsalted butter

1 pkg refrigerated pie crusts (Pillsbury: 2 will be enclosed)

Crust topping:

2 teaspoons milk

1 teaspoon granulated sugar + 1/8 teaspoon ground cinnamon

METHOD

Preheat oven to 425 degrees. Set a 9" glass pie plate aside.

Lightly dust working surface with flour, gently unroll pastry, and use a rolling pin to slightly enlarge, just enough so pastry is a bit larger than pie plate. Repeat for top pastry crust.

In a large bowl, mix sugar and flour. Stir in cherries; fold to incorporate, and spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over cherries.

Cover with top pastry. Brush with a pastry brush the inside of crust (not edges) with milk and sprinkle with cinnamon and sugar. Cut slits cut in top pastry crust; seal and flute.  Bake for 20 minutes. Remove from oven, cover edge with 3" strip of foil to prevent excessive browning; return to oven and continue baking for 25 more minutes, until golden brown and juice bubbles through slits in crust..

Cool on cooling rack at least 2 hours before serving with French vanilla ice cream. ~ Enjoy!

SANDRA'S 10-APPLE NO-SHRINK DEEP-DISH ALMOND-CRUST PIE

By gently par-cooking the apples beforehand,

I've finally solved the problem of apples shrinking as they cook,

and therefore this method prevents leaving a gap between crust and apples

that have typically collapsed upon cooling...

Servings: (8-10)

Prep/Par-Cook: 30 Mins.

Bake: 65 Mins.

INGREDIENTS

Almond Crust

--(A hearty, darker, and super flavorful crust)

2 cups all-purpose flour

--plus extra for rolling

1/2 cup slivered almonds

1 cup cold unsalted butter, cut into 1/2" cubes

--plus extra for filling below

1/2 teaspoon fine-grain kosher salt

2 teaspoons light brown sugar

4 to 6 tablespoons cold milk

1 large egg, beaten

Filling

--(No shrink)

10 mixed apples (I used Granny Smith and McIntosh), washed, unpeeled, cored and cut into 3/4" pieces

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain kosher salt

1 teaspoon freshly squeezed lemon juice

1 teaspoon vanilla extract

2 tablespoons corn starch

--2 tablespoons cold unsalted butter, cut into 1/2" cubes

--1 tablespoon milk

--1 tablespoon turbinado sugar (sugar in the raw), or regular

METHOD

Prepare the crust in a food processor by combining flour, almonds, salt and brown sugar; pulse 4 times to mix. Add 1 cup butter cubes and pulse 8 times. Add sufficient milk, beginning with 4 tablespoons, pulsing until mixture pulls from edge and begins to solidify into a ball. Remove dough and place on lightly floured surface; divide in half, and form into 2 flat discs. Wrap each disc in plastic wrap and refrigerate 1/2 hour.

Preheat oven to 425 degrees, including placing a foil-lined baking sheet on middle rack in oven. Cut three 4" wide foil strips; set aside. Also, set aside a deep-dish pie plate. (I used a 10" diameter x 1-1/2" deep ceramic pie dish.)

Meanwhile, prepare filling by placing apple pieces in a Dutch Oven (or large heavy-bottom pot) over medium-high heat. Add sugars, ground ginger, cinnamon, salt, lemon juice, vanilla extract, and cornstarch. Using a wooden spoon, toss to combine. Cover Dutch Oven and cook for 10-12 minutes, while frequently stirring. Remove Dutch Oven from heat, and uncover to allow filling to gently cool while preparing crust.

Remove crust disks from the refrigerator, and roll out one at a time, on a lightly floured surface about 1/8" thick. Place bottom crust into pie dish, cutting any excess outer edge hanging over dish.  Roll out top crust using the same method.

Working quickly, add filling over bottom crust in dish. Dot with 2 tablespoons cold butter cubes, then push slightly under apples (so when butter steams while pie bakes it does not cause top of crust to separate from filling). Add top crust to pie, trim edges to 1/2"; pinch to flute and secure. Gently cover top of crust with a light coating of milk using a pastry brush, score a few decorative steam hole slits, and evenly sprinkle top with turbinado sugar.

Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425 degrees for 15 minutes. Pull pie from oven and line edges of crust with foil strips (to prevent over browning); lower the heat to 375 degrees and continue baking for an additional 45 minutes, turning once half way through baking. Remove pie from oven and cool on a wire rack for a minimum of 1-1/2 hours to set. Cut into wedges and serve with French vanilla bean ice cream. ~ Enjoy!

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

Tip: Feel free to peel the apples beforehand, although this unpeeled pie version adds more nutrients and fiber to its outcome, including doing so dramatically cuts down on prep time...

SANDRA'S RAVISHING RHUBARB-RASPBERRY-PINEAPPLE PIE

Just pulled this jewel of a pie
(made from the bounty of my garden this summer)
out of the oven as the hubs pulls in the driveway...

Servings: (8)

Prep: 30 Mins.

Par-cook filling: 20 Mins.

Bake: 1 hr.

INGREDIENTS:

Bottom Crust:

1 (10") prepared pie crust (store-bought, or Sandra's Homemade Pie Crust Recipe)

Filling:

4 cups frozen rhubarb, thawed, drained, and cut into 1/2" pieces

1 cup frozen raspberries, unthawed

1 (8 oz) can, crushed pineapple, with juices

1/4 cup raisins

1/4 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar
2 teaspoons bourbon vanilla extract (or regular vanilla extract)

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger
Pinch of fine-grain sea salt

Crumble topping:

3/4 cup all-purpose flour

3 tablespoons brown sugar

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1/4 cup chopped walnuts

4 tablespoons butter, melted

METHOD:

Preheat oven to 350 degrees. Set aside a 10" pie dish.

Heat a large skillet over medium-high heat.  Add all filling ingredients and stir to combine, reduce heat to medium-low and simmer for 20 minutes, while occasionally stirring.  Remove from heat, and set aside. (This procedures allows the pie to bake faster, including reducing pie filling shrinkage while baking.)

Line pie crust in pie dish, trim and flute edges. Ladle in hot filling.

Prepare crumble topping by adding all ingredients to a small bowl and stir to combine, except the melted butter. Drizzle in melted butter, then stir with a fork to incorporate until small pea-sized shapes form. Sprinkle crumble mixture evenly over pie.  Bake in preheated oven for 1 hour.  Remove to baking rack to let cool for a minimum of 1 hour to allow pie to set, prior to cutting. ~ Enjoy!

~~ An amazing dessert to serve with French vanilla ice cream ~~

SANDRA'S 15-MINUTE INDIVIDUAL ROMA PIZZA

When faced with preparing lunch for myself today,

this is the end result; a flavorful mini roma pizza that turned out fabulously well....

Serving: (1)

Prep: 5 Mins.

Bake: 10 Mins.

INGREDIENTS:

Roma Pizza:

1 (7” round) store-bought Mama Mary’s Gourmet Pizza Crust

2 teaspoons, Extra Virgin Olive Oil (EEVO), divided

2 tablespoons, crumbled goat cheese, divided

2 Heaping teaspoons, Jarred, basil pesto sauce

4 Jarred, kalamata olives, quartered lengthwise

2 Jarred, halve sliced sun-dried tomatoes in olive oil, roughly chopped

4 Jarred, marinated quartered artichokes in olive oil, quartered

Greens (to wilt over hot pizza):

Small handful, baby spinach and arugula mix

Slight drizzle with: EEVO, Balsamic Vinegar, Agave ~ Including a bit of Sea Salt and Freshly Ground Pepper ~ Toss and set aside.

METHOD:

Preheat oven to 400 degrees.

Place pizza crust atop baking sheet.  Brush surface, including edges, very lightly with EEVO. Leave ¼” edge of crust free of toppings, while smearing inside crust with basil pesto. Sprinkle lightly with a layer of goat cheese, all of the kalamata olives, sun-dried tomatoes, and artichokes.  Sprinkle, again, with a bit more goat cheese.  Bake for 10 minutes.

Remove hot pizza from oven and immediately add dressed greens on top, along with a final sprinkle of goat cheese.  Cut into quarters, and serve ~ Enjoy!

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!

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

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 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 WORLD-CLASS TRI-SEAFOOD POT PIES

These hearty Alaskan halibut, shrimp and scallop
pot pies provide for a complete meal...

Yields: 

--(4 Individual 6” Bowl Servings)

Prep: 15 Mins.

Bake: 40 Mins.

Rest: 15 Mins.

INGREDIENTS

8 tablespoons unsalted butter

1 medium sweet potato, peeled and cut into 1” pieces

½ medium red onion, chopped

1 cup celery, sliced into ½” pieces

1 cup scrubbed and sliced into ½” pieces

½ cup frozen peas

1 teaspoon dried basil

2 teaspoons old bay seasoning

2 garlic cloves, minced

½ cup all-purpose flour

4 cups milk

1 tablespoon quality white wine

½ lb. skinless and boneless halibut fillets, cut into 1" pieces

½ lb. prawns (large shrimp, I used Skagway 'Coon'), peeled, deveined, and cut crosswise into 1” pieces

½ lb. bay scallops, cut into 1” pieces with the grain

½ teaspoon sea salt

½ teaspoon ground white pepper

1 tablespoon dried parsley

1 prepared recipe of Sandra’s Pie Crust pastry (for 2 crusts), or 2 store-bought

1 large egg

1 tablespoon water

METHOD

Preheat oven to 375 degrees. Line a baking sheet with foil, and set aside.

Melt butter over medium-high heat in a large Dutch oven. Sauté potatoes, onions, carrots, and celery for 12 minutes. 

Add peas, basil, old bay seasoning, and garlic; cook 1 minute. Sprinkle flour over vegetables, and cook, stirring constantly for 3 minutes. 

Whisk in milk, and white wine; bring to a boil. Reduce heat to low, and simmer 2 to 3 minute, until filling has thickened. 

Add all the seafood, pepper, and parsley, and then bring filling back up to a simmer. 

Remove from heat. 

Ladle filling into 4 individual ovenproof vessels (I used 6” ceramic bowls) within 1/2" of top edge of bowls, and let cool.

Meanwhile, roll out both pie crusts together on a lightly floured surface to 1/8” thick. Cut pastry into circles, ensuring to cut them 1” larger than the mouth of the soup bowls. Whisk together egg and 1 tablespoon water; brush underside of pastry edges with egg wash and place over bowls, pressing edges to seal, and trim edges so they are somewhat uniform around outside of bowls. Brush tops and outside edges with egg wash, and cut four small slits on top of crust to allow steam to release while baking. Place the bowls on prepared baking sheet to catch any drips.  

Bake for 40 minutes (turning half way through baking for even cooking of crusts), and bake until the pastry is golden brown and filling is bubbly. 

Allow seafood pot pies to rest for 15 minutes before serving. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~
Tip: If you have leftovers and would like to reheat the seafood pot pies directly from the refrigerator, simply place them on a foil-lined baking sheet in a non-preheated oven set to 350 degrees and re-bake for 25 to 30 minutes.

SANDRA’S APPLE-CRANBERRY-ORANGE LATTICE TART

A decadently elegant dessert

that I often make ~ it’s also great

substituting pears for apples,

and other dried fruit for the cranberries...

Servings: (8)

Prep: 20 Mins.

Bake: 45 Mins.

INGREDIENTS

Sour cream tart crust:

2 cups all-purpose flower

½ cup sour cream

6 tablespoons unsalted butter, at room temp.

1/3 cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

3 tablespoons cold water

Filling:

4 apples, peeled, cored, and cut into small slices

¼ cup craisins (dehydrated cranberries), chopped

2 teaspoons granulated sugar

1 teaspoon freshly grated orange zest

4 tablespoons freshly squeezed orange juice

1 teaspoon vanilla extract

½ teaspoon cinnamon

1 tablespoon cold butter cut into 16 small squares

Topping:

1 tablespoon milk

1 tablespoon granulated sugar

½ teaspoon cinnamon

Garnish:

Confectioners’ sugar, for dusting

METHOD

 

Preheat oven to 375.  Place a pizza pan in oven to heat.

Using a hand mixer on medium speed, beat the dough ingredients, except the water, until small crumbs form.  Add the water and continue to mix until dough starts to pull together.  Knead together using hands to form a ball.  Reserve 1/3 of dough, and wrap in plastic and set aside.

Roll out the remaining dough on a lightly floured surface into a 13” circle.  Place into an 11” tart pan with a removable bottom; trim sides.  Roll out the other 1/3 of dough on a lightly floured surface into an 11.5” circle and cut into 1” strips.

In a medium bowl, combine all the filling ingredients, and spoon into prepared tart shell, then dot with cold butter squares.

Weave the lattice strips as shown in photo on top of tart, and trim sides.  Brush lattice strips with milk.  Combine the sugar and cinnamon in a small bowl, then sprinkle over lattice strips.

Place the tart pan on top of the hot pizza pan in oven, and bake tart for 45 minutes until light golden brown.  Cool 15 minutes on rack.  Remove sides and bottom of tart pan, and slide onto serving tart pedestal.  To serve, cut into triangles, and plate, then dust lightly with confectioners’ sugar. ~ Enjoy.

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

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

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.