SANDRA'S MINI KEY LIME PIES

 

Yields: 5 Mini Pies [5 (8-oz./1-cup size) Ramekins]

Prep: 15 Mins.

Bake Crust: 8 Mins.

Bake Filled Pies: 8 Mins.

INGREDIENTS

Crust:

1/2 cup graham cracker crumbs

1 tablespoon granulated sugar

1-1/2 tablespoons salted butter melted

Filling:

1 (14 oz. can) sweetened condensed milk

1/4 cup sour cream

1/3 cup key lime juice (or lime juice)

1 key lime zested (or a regular lime zested)

1 large egg yolk, beaten

Whipping cream:

1 cup heavy whipping cream

2 teaspoons vanilla extract

4 tablespoons confectioners' sugar

METHOD

Preheat oven to 350F. Place 5 ramekins on a baking sheet; set aside. Place a medium glass bowl in the refrigerator to chill for whipped cream preparation.

For the crust, place the butter and sugar in a small glass bowl and microwave on high for 30 seconds. Add the graham cracker crumbs and mix to combine. Spoon the crust mixture equally amongst the 5 ramekins and press to form crust-like bottoms.  Bake in preheated oven for 8 minutes.

Meanwhile, prepare the filling by zesting the lime (divide in half, as you'll use 1/2 for the filling and the other 1/2 for garnishing the pies).  In a 4-cup glass measure, add the lime juice, sweetened condensed milk, sour cream, beaten egg yolk, and 1/2 the lime zest; whisk to combine until smooth.

Once the crust are baked, pour the filling equally on top of the crusts in the 5 ramekins; bake for 8 minutes. Remove from oven to a baking rack and let mini pies cool for 30 minutes.

Once cooled, place in refrigerator, uncovered, for 3 hours to fully set and for flavors to meld.

Meanwhile, prepare the whipped cream in the prepared chilled bowl and whip until peaks form, add the vanilla extract and confectioners' sugar; whip to incorporate until it reaches the stiff-peak stage. Place, covered, in the refrigerator until pies are ready to serve (along with the remaining lime zest for garnish).

After 3 hours, remove the pies, top with whipped cream, sprinkle each pie equally with the remaining lime zest. ~ Enjoy!

___________

Tip: If you are not going to serve all of them after the 3-hour refrigeration time, please cover any remaining pies with plastic wrap and feel free to store up to 5 days.

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!
 

MAX'S RED CURRY CHICKEN

 

Max says,
"This is the easiest, quickest and tastiest Red Curry Chicken recipe I have ever made"...

Servings: 4-6
Prep: 20 Mins.
Cook: 20 Mins.
 
INGREDIENTS:
 
2 tablespoons red curry paste

2 (13.6 oz.) cans unsweetened coconut milk
1 large chicken breast, cut into bite-size pieces
1 medium yellow onion, largely diced
1 carrot, sliced
3 ribs celery, sliced diagonally
¾ of a medium green bell pepper, diced
½ teaspoon garlic powder
1 tablespoon dried parsley
Kosher salt and freshly ground black pepper, to taste
 
--Prepared steamed rice for serving
 
METHOD:
 
If using, cook rice according to package directions.
 
Place all curry ingredients into a medium saucepan and bring to boil; reduce heat to low and continue cooking for 10 minutes, or until vegetables reach your desired doneness (Max likes his cooked about ½ way). 

Serve over steamed rice. ~ Enjoy!

I get this Red Curry Paste
by the case
from Amazon Prime...

 

SANDRA'S HOT ARTICHOKE-SPINACH DIP

My best recipe for this dip without a lot of frills
to let the artichoke and spinach flavors shine through...

Yield: 6-8 Servings

Prep: 10 Mins.

Bake: 25 Mins.

INGREDIENTS

8 oz. cream cheese, softened

1/4 cup sour cream

1/4 cup mayonnaise

1 garlic clove, grated

2/3 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

1/2 teaspoon fresh lemon juice

1/4 teaspoon freshly-ground pepper

1 (14 oz.-can) quartered artichoke hearts, drained, then chop each heart crosswise 4 times

6 oz. frozen spinach, thawed, then squeezed to drain excess liquid, and chopped finer

METHOD

Preheat oven to 350F. Spray a 9 x 9" baking dish with oil; set aside.

In a medium-size mixing bowl, stir together cream cheese, sour cream, mayonnaise, garlic, parmesan, mozzarella, lemon juice, and pepper. Fold in artichokes and spinach.

Spread mixture into prepared baking dish. Bake in preheated oven for 25 minutes. Let stand 5 minutes.

Serve with Ritz and/or Club crackers, toasted baguette slices, tortilla chips, bagel chips, pita chips, etc. ~ Enjoy!

SANDRA'S KIELBASA CABBAGE SWEET POTATO SOUP over STEAMED RICE

A comforting, hearty and tasty soup filled with brightly contrasting flavors

sure to have you and your family/friends going back for seconds...

Serves: 10 to 12
Prep: 15 Mins.

Cook: 30 Mins.

INGREDIENTS

Sauté:

1 lb. Smoked Kielbasa, sliced into 1/4" medallions

2 TB Mazola oil

1/2 white onion, diced

1/2 red bell pepper, diced

2 carrots, scrubbed and sliced into 1/2" rounds

2 stalks celery, diced

2 medium sweet potatoes, peeled and cut into 1" thick cubes

1 pkg. shredded cabbage

3 garlic cloves, minced

1 TB Italian herb seasoning blend

1/2 tsp ground/dry mustard

1/2 tsp smoked paprika

Broth:

10 cups low-sodium beef broth

1 (14.5 oz can) Italian diced tomatoes, undrained

3 TB ketchup

1 tsp agave

1 TB Worcestershire

1 TB fresh lemon juice

Finish (off heat):

2 TB red wine vinegar

1 TB cold butter

--For Serving:

Pre-cooked hot steamed rice

Garnish:

Fresh basil, julienned

METHOD

Place a large stockpot over medium-high heat with 2 TB oil, add the sausage and sauté until browned.  Add the remaining 'sauté' ingredients in order listed, stirring with each addition, and sauté all for a total of 10 minutes.

Add all the 'broth' ingredients in order listed to the stockpot; stir to combine.

Bring to a boil, reduce heat to medium-low and simmer, covered, for 15 minutes, or until carrots and sweet potatoes are tender.

Remove stockpot from heat, uncover, and add the 'finishing' ingredients, stirring until cold butter is incorporated.

To serve, place hot rice in a mound in the middle of each serving bowl, ladle soup around the rice, and top with freshly julienned basil. ~ Enjoy!

SANDRA'S ITALIAN-STYLE SALSA

Serve with toast points as an appetizer,

over toasted baguette slices as bruschetta,

or atop breakfast casseroles, hot pizzas,

or serve as a dip with tortilla chips...

Yields: 2 cups

Prep: 15 Mins.

INGREDIENTS

1 medium roma tomato, sliced, de-seeded and finely diced

1 (14.5 oz. can) diced tomatoes, drained, and finely chopped

1 handful fresh basil leaves, julienned

1/4 cup finely diced red onion

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

1/8 teaspoon agave

1 tablespoon freshly-squeezed lemon juice

1/2 tablespoon balsamic vinegar

1/2 tablespoon extra virgin olive oil

METHOD

Combine all the ingredients in a small bowl, cover and refrigerate for a minimum of 30 minutes to allow flavors to meld.  ~ Enjoy!

SANDRA'S INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I've modified for serving at a single setting,

as in its whole form goes south when refrigerated should there be leftovers.

All my recipes (as each are kitchen-tested) take many modifications until perfected.

These individual desserts are cute, decadent and comforting

to serve during those cold winter months...

Yield: Four (1/2-pint or 8-oz) Mason Jars

Prep: 15 Mins.

Bake: 40 Mins.

INGREDIENTS

Cobbler Batter:

--Dry:

3/4 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/3 cup granulated sugar

1/2 teaspoon cinnamon

--Wet:

2 tablespoons unsalted butter, melted

1/4 cup milk

1 medium egg

1/3 cup of reserved peach liquid (listed below)

Filling:

1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped

--(reserving 1/3 cup of liquid)

1/3 cup granulated sugar

1-1/2 tablespoons all-purpose flour

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/8 teaspoon ground ginger

METHOD

Preheat oven to 350F.

Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.

Cobbler Batter:

In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.

Filling:

Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.

Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!

SANDRA’S QUICK ASIAN VEGETABLE STIR-FRY WITH NOODLES

There are times when I have a craving for Asian food,

and this quick entree fits the bill perfectly...

Servings: 4 to 6
Prep: 10 Mins.

Cook: 10 Mins.

INGREDIENTS

Noodles:

8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions

Pre-steam broccoli:

2 cups fresh broccoli florets, cut smaller

--(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water)

Vegetables:

2 tablespoons Mazola oil

2 cups pre-steamed (above) broccoli florets, drain water beforehand

1 small yellow onion, julienned

1/2 red bell pepper, julienned

1/2 orange bell pepper, julienned

1/2 teaspoon garlic powder

1/4 teaspoon red pepper flakes

--2 green onions, white and green parts sliced on the diagonal (added last)

Sauce:

1/3 cup low-sodium soy sauce

1 tablespoon dark brown sugar

1 teaspoon ground ginger

1 tablespoon rice vinegar (unseasoned)

1/4 teaspoon sesame oil

3/4 cup low-sodium beef broth

Garnish:

1 TB roughly chopped fresh cilantro

METHOD

Prep all stir-fry ingredients, including pre-steaming broccoli in microwave, and mixing the sauce in a small bowl, prior to making stir-fry; set all aside.

Begin cooking noodles, according to package directions.

Heat a large stainless steel skillet over medium-high heat; add oil. When hot, stir-fry pre-steamed broccoli, onion, bell peppers, garlic powder, and red pepper flakes for 7-9 minutes until broccoli is crisp-tender. Stir in sliced green onions.

Whisk the sauce, then add to the skillet. Cook, while stir-frying for 2 minutes.  Add hot noodles to the skillet, toss, using tongs, to combine.

Transfer stir-fry to a serving platter, garnish with fresh cilantro and serve family style. ~ Enjoy!

SANDRA'S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes

Pressure build/release: 40 Minutes

INGREDIENTS

2 Tbsp Mazola oil

5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)

3 cups low-sodium beef broth

2 pkgs brown gravy mix

1 Tbsp worcestershire

1 tsp low-sodium soy sauce

2 Tbsp distilled vinegar

SEASONINGS

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp pepper

METHOD

Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.

To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.

Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.

Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.

Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 

Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA'S SOURDOUGH TWISTED BAGUETTES

Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine...

Yield: 2 twisted baguettes
Prep: 15 - 20 Mins.

Rising: (Appx 2 - 2-1/2 hrs total)

Bake: 20 Mins.

INGREDIENTS

1 cup lukewarm water

1 cup sourdough starter, unfed

2-1/4 cups all-purpose flour, divided

1 teaspoon kosher salt

1 teaspoon honey

2 teaspoons instant yeast

--1 egg lightly beaten with 1 tablespoon water, for glaze

METHOD

In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.

Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.

Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.

Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14" long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.

Place two twisted loaves, at least 3" apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.

Gently brush the risen loaves with egg-water glaze.

Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)

Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

~~~~~~

Here is my newest recipe using one of these baguettes:

SANDRA'S SOURDOUGH SMASHED-AVOCADO BRUSCHETTA

SANDRA'S ALASKA HEARTY FALL VEGETABLE LASAGNA (Downsized)

You'll never miss the meat with this hearty veggie lasagna,
it's full-flavored and scrumptious,
especially when served with sides of
warm and crispy garlic bread
and a garden salad tossed with a freshly made vinaigrette...

Servings: (4-6)

Prep: 20 Mins.

Bale: 1 hour

INGREDIENTS

White Sauce

1-1/2 cup 2% low-fat small curd cottage cheese

2 tablespoons shredded Parmesan, plus more for topping

1 large egg, beaten

1 garlic clove, minced

1/2 teaspoon dry onion granules

2 tablespoons freshly julienned basil (from my garden)

1 teaspoon dry Italian herb blend

1 teaspoon kosher salt

1/2 teaspoon seasoning salt

1/2 teaspoon freshly ground black pepper

Pasta

10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes)

--drain, then pull apart using tongs to cool slightly

Sautéed Vegetable mixture

2 tablespoons Olive Oil

4 mini bell peppers: 2 orange, 2 red, diced (from my garden)

1/4 yellow onion, diced

2 medium zucchini, cut in half lengthwise, then sliced into 1/4" half moons

1/2 teaspoon garlic granules

Pinch of kosher salt

1/4 teaspoon pepper

Shredded Cheese Mixture

2 cups shredded low-fat mozzarella cheese

1 cup shredded Italian blend cheese

Marinara

4 cups marinara sauce (either your favorite store bought, or my homemade recipe; CLICK LINK)

METHOD

Preheat oven to 350F. Set aside an 8x8" square glass baking dish, including a baking sheet to set it on top of while baking (to prevent potential spillage).

In a medium bowl, combine all of the white sauce ingredients; set aside.

Prepare the pasta, as directed above.

In a large non-stick skillet, add the olive oil and heat to medium-high heat. Add all the ingredients and sauté for 7 to 9 minutes, just until the onions are translucent but not browned. Remove from heat to slightly cool.

To arrange the lasagna, add enough marinara to cover bottom of baking dish.  Lay a layer of lasagna noodles, overlapping slightly to cover marinara.  Add enough marinara to cover noodle layer.  Add 1/3 of the sauce mixture, 1/3 of the cheeses, and 1/3 of the vegetable mixture. Repeat laying from the noodles in the opposite direction 1 more time.

To finish, topping off, add the final layer of the vegetable mixture, the remaining cheeses, then top by drizzling 4 strips of marinara across the top (as in photo), then sprinkle the marinara strips with parmesan.

Bake for 40 minutes covered, topped with parchment then foil, for 40 minutes. Uncover (save the parchment and foil to store in frig later if you have leftovers), then continue baking for 20 minutes until top cheesy portions turn golden brown and delicious. Let stand, uncovered, for 15-20 minutes to set prior portioning out and serving.~ Enjoy!

SANDRA'S EASY ONE-PAN CHICKEN THIGH and RICE CREOLE BAKE

First, I sear the chicken thighs, then add all the other ingredients,

cover and bake for 50 minutes = absolute perfection with crispy, moist chicken

and heavenly seasoned rice!

Servings: 3-4

Prep: 5 Mins.

Cook  10 Mins.

Bake: 50 Mins.

Rest: 10 Mins.

INGREDIENTS

Spice blend (divided):

2 teaspoons Creole seasoning (I use Tony Chachere's in the green container)

1 teaspoon Lawry's seasoning salt

2 teaspoons garlic powder

2 teaspoons onion powder

2 teaspoons paprika

1/2 teaspoon poultry seasoning

1 teaspoon dried oregano

1/2 teaspoon freshly-ground black pepper

Chicken:

3-4 bone-in skin-on chicken thighs, (mine are from Costco the 3-pack tends to come with 3/4 thighs)

1/2 of above spice blend mixture (reserve other 1/2 for rice, below)

1 teaspoon Mazola oil

Plus, 1 tablespoon Mazola oil for searing

Rice:

1 cup raw Calrose rice (short-grain)

Remaining 1/2 of spice mixture

1 tablespoon Worcestershire

2 tablespoons ketchup

2 cups low-sodium chicken broth

1 teaspoon lemon juice

METHOD

Preheat oven to 400F. Place an ovenproof medium-size stainless steel skillet, with lid, aside.

Add all the spice blend ingredients onto a paper plate, then whisk to combine; set aside.

Place the skillet (see photo) over high heat on stovetop with 2 tablespoons of Mazola oil.

Meanwhile, pat chicken thighs dry with paper towel, including using kitchen shears to cut any excess fat without disturbing skin on under-side.  Place prepared thighs in a medium bowl.  Add half the spice mixture and drizzle with 1 teaspoon Mazola oil, then gently rub spices into both sides to coat evenly.

Place chicken skin-side down using tongs into hot skillet, while sliding back and forth initially when doing so to prevent sticking. Sear for 4 minutes on skin-side down, turn over then do the same on the under-side for 4 more minutes. Remove seared chicken thighs to a paper plate and set aside; drain grease from pan while reserving drippings.

Reduce heat under pan to medium-high and add the raw rice and sauté for 2 minutes. Add the other 1/2 of the reserved spice mixture, ketchup, Worcestershire, and lemon juice; sauté for 30 seconds.

Deglaze pan with chicken stock while scraping bottom with a wooden spoon.  Using tongs, place the seared chicken thighs back into pan atop the rice, skin-side up.  Cover, then bake, undisturbed, for 50 minutes.

Remove pan from oven, leaving covered, and let rest for 10 minutes for chicken juices to redistribute. ~ Enjoy!

SANDRA'S MORNING ALASKA WHOLE-WHEAT SOURDOUGH BREAD LOAF

This is a 1-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 1-2 hours

Bake: 35 Mins.

INGREDIENTS

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

2 cups All-Purpose Flour

1 -1/2 cups Whole-Wheat Flour (I use King Arthur)

1-1/4 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flours, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Use clean hands to shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the oiled bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise for 1 hour, or until doubled. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 5-10 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S OVERNIGHT ALASKA SOURDOUGH BREAD LOAF

This is a 9-hour initial rise ~ No stand-mixer required:

The longer the initial dough ball rise,
the stronger the sourdough flavor becomes
(e.g., 1-hour vs a 9-12 hour rise time)...

Yield: (1 loaf)

Prep: 7 Mins.

Total rising time: 9-12 hours

Bake 35 Mins.

INGREDIENTS

 

Proof:

1-1/2 cups lukewarm water

1 teaspoon active yeast (not rapid or instant)

1 tablespoon light agave (or honey)

Sponge:

1/2 cup ripe (fed) sourdough starter

Dry:

3-1/2 cups All-Purpose Flour

1-1/2 teaspoons kosher salt

--2 teaspoons Mazola oil

(For top and bottom of dough ball, so it doesn't stick or form crust while rising)

--2 tablespoons unsalted butter, melted

(For brushing top of loaf through mid-baking time, and post-baking time if you desire a more-tender and golden brown crust)

METHOD

Add to a small glass/plastic bowl, the lukewarm water, yeast, and agave; stir to combine. Let proof for 5 minutes.

Meanwhile, in a medium glass/plastic bowl, add the flour, kosher salt, and sponge. Once the yeast mixture has proofed, add it to this mixture. Mix with a wooden spoon to combine. The dough will look rough and shaggy. Using clean hands, shape into a ball.

Place 2 tablespoons Mazola oil into a separate medium/glass bowl. Place the dough ball into the bowl, swirling it around to coat; turn over and swirl a bit more. Spray bottom of plastic wrap and cover bowl. Place in a warm, non-draft area and let rise overnight for 9-12 hours...the longer the rise time, the more sourdough flavor you'll achieve. (Save plastic wrap.)

Spray a loaf pan and set aside.

Lightly oil working surface (not flour), and knead dough for 3-5 minutes, just until smooth and dough bounces back when depressed with your thumb.  Roll into a loaf shape, and place in prepared pan. Cover with reserved plastic wrap, and let rise until doubled, about 1 hour.

Meanwhile, 15 minutes prior to final rise, preheat oven to 375F.

After loaf has fully risen, spray a sharp knife with oil and cut a 1/2" slit lengthwise across the top of loaf.

Bake for 15 minutes, and note which direction you take pan out of oven, turn pan and brush top of loaf with melted butter then return to oven to continue baking an additional 20 minutes, or until the internal temperature reaches 192F.

Remove from oven, leaving loaf in pan and place, uncovered, on rack to cool for 5 minutes. Remove loaf from pan and place upright on rack, cover with clean kitchen towel and allow to completely cool before slicing.  

Wrap loosely in plastic wrap to store at room temperature up to 2 days. ~ Enjoy!

SANDRA'S QUICK HOMEMADE SAUERKRAUT with CARROTS

 Absolutely the freshest and best tasting sauerkraut,

in my humble opinion,

which is great on venison or moose Reuben grilled sandwiches

or Smoked Brat hot dogs...

Yield: (3 cups)

Prep: 5 Mins. (more time if shredding your own veggies)

Cook: 45 Mins.

Store: Refrigerated up to 2 wks

INGREDIENTS

1 (16-oz. pkg) Organic Shredded Cabbage and Carrots

--or 1/2 head of medium-size green cabbage thinly sliced into shreds and 1 shredded carrot on large holes of box grater--

1/4 cup distilled white vinegar

3/4 cup water

2 teaspoons kosher salt

1/4 teaspoon whole caraway seeds

METHOD

Add all the ingredients to a non-reactive Dutch Oven (or heavy-bottom stainless steel pot).  Stir, and bring to boil over medium-high heat. Reduce heat to low to a gentle simmer, cover, and cook for 45 minutes, while occasionally stirring.

Let sauerkraut cool completely.  Spoon into a glass quart-size wide-mouth Mason jar, cover with a plastic lid (not metal), and store up to 2 weeks in refrigerator. ~ Enjoy!

SANDRA'S ALASKAN 2-HOUR INSTANT POT "FROZEN" VENISON MOOSE ROAST

I like to make my venison/moose roast using this method,

without adding tomatoes and/or veggies,

so I have flavored, cooked and tender meat to use in MANY recipes.

Simply portion out cooked meat into separate Ziploc bags

to refrigerate and/or freeze to use in the future

(e.g., to transform into enchiladas, tacos, burritos, soups, stews,

French dip sandwiches, and more)...

Yield: 3 lb roast

Prep: 5 Mins.

Cook: 120 Mins.

Pressure: Appx build/decrease times at beg/end, respectively = 10 mins ea.; 20 mins. total

INGREDIENTS

3 lb. FROZEN venison/moose roast

--(thaw just enough to remove plastic/paper wrap and/or string);

--trim sinew and excess fat (as fat from venison does not have a pleasant feel on the palete)

1 pkg McCormick Dry Stew Seasoning mix

3 cups hot water

3 teaspoons beef base paste

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons cider vinegar

2 tablespoons Worcestershire

METHOD

Place trivet in bottom of  instant pot, then place FROZEN venison/moose roast on top of it.  Add all the remaining ingredients to a 4-cup glass measure; whisk to combine, and pour over roast in Instant Pot.

Place lid on instant pot, close vent valve. Set to MANUAL; HIGH PRESSURE for 120 MINUTES. (Will take about 10 minutes to come up to pressure.)

At the end of 120 minutes, NATURAL RELEASE pressure (will take about 10 minutes). Lift lid, and remove roast. ~ Enjoy!

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Tip:

You will end up with about 3 cups of stock, which you can thicken to a gravy with a cornstarch or flour slurry, if so desired. 

I like to use my gravy separator, then freeze stock for soups/stews later on.

----I purchased the Instant Pot via Amazon Prime here:

Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer

SANDRA'S HOMEMADE LEMON EXTRACT

The hardest part is waiting 8 weeks,
although with minimal effort
you'll reap rewards many
times over, as the flavors of these
three extracts can't be beat...

Yields: 4 oz. (1/2 cup) lemon extract 

Prep: 5 Mins.
Cure: 8 weeks

--1 (4 oz.) Mason jar with plastic lid (or lid and ring)

INGREDIENTS

1 large, fresh lemon, washed and dried, then zest (do not include with bitter pith when zesting) 

1/2 cup quality vodka

METHOD

Place your jar in a small saucepan, and cover with water.  Bring to boil for 10 minutes to sterilize.  Remove jar on a clean kitchen towel to cool and air dry. (If not using plastic lids as I am, be sure to sterilize your rings and lids as well.)

Meanwhile, zest lemon (not white pith as it is bitter) and place into bottom of the 4 oz. Mason jar.  Fill jar with vodka to within 1/4" of top of rim. Place lid on jar and close tightly, shake a few times, label, date and place it in a cool, dark cabinet. 

Let rest for 8 weeks, while occasionally shaking a couple times per week, which will become a darker yellow color over time.

After 8 weeks you can start using your homemade extract in recipes for custards, pies, tarts, breads, desserts, crepes, sauces, breakfast dishes, smoothies, and so on. If you would like some of the zest in your recipe, just shake the jar beforehand. – Enjoy!

-- Click here for: Vanilla Extract recipe

-- Click here for: Vanilla-Bourbon Extract recipe

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

Tips:  Use as much as you need, and when you have only 20% of the extract remaining you should replenish with more vodka and/or zest, and shake again. In addition, when you're using a fresh lemon zest in a recipe, add any leftover to the jar of homemade extract. If you continue to feed your extract in this manner, the extract will keep forever; simply remove some of the older zest if the jar becomes too crowded.

SANDRA'S TERRIFIC TUNA NOODLE CASSEROLE

A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting... 

Servings: (6-8)
Prep: 20 Mins.
Bake: 35 Mins.

INGREDIENTS

Pasta:

1 (12-oz. bag) wide-egg noodles cooked according to pkg directions, but to al dente for about 5 minutes, drain

Filling:

2 TB mazola oil

1/2 cup diced yellow onion

1/4 cup diced celery

1/4 cup finely diced carrots

Assembled and ready for the oven...

1 (4-oz can) sliced mushrooms, drained

1/2 teaspoon garlic granules

1/2 teaspoon onion granules

1/4 teaspoon red pepper flakes

1/2 teaspoon Johnny's Seasoning

1/4 teaspoon Old Bay Seasoning

--1/4 cup frozen peas

Sauce:

1 (10.5-oz can) cream of mushroom soup

1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces

3/4 cup mayonnaise

1 cup 2% milk

3/4 cup shredded Mexican blend cheese
1 TB worcestershire
1 teaspoon lemon juice
1 TB dried parsley

Topping:

13 ritz crackers, crushed
1 TB shredded parmesan

2 tablespoons melted unsalted butter

METHOD

Preheat oven to 375 degrees. Spray, then set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are crisp-tender. Add the frozen peas, and set skillet aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients to the bowl; fold to combine.  Add casserole mixture to the baking dish and spread out in an even layer.

In a small bowl, add the crushed ritz crackers, parm cheese and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, covered, for 25 minutes. Uncover, then continue baking for 10 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!

SANDRA'S ALASKAN RUSTIC CABIN VENISON CHILI with TOPPINGS

A tasty and quick 30-minute meal that is delicious and hearty
on a rainy Alaskan summer day as we've had today...

Servings: (4-6)

Prep: 10 Mins.

Cook: 20 Mins.

INGREDIENTS:

Chili:

1 lb. lean ground venison (moose, caribou, elk, beef, or poultry)

1/2 sweet white onion, diced

1 carrot, scrubbed and finely diced

1 (15-oz. can) tomato sauce

1 (15-oz. can) low-sodium chicken broth

1/4 cup Summer Ale - Alaskan Brewery (save remainder to have with dinner ;)

1 (15-oz. can) Cannellini Beans (I used Bush's), rinsed and drained

1 to 1-1/2 tablespoon(s) chili powder (more or less to your desired spiciness; we use 2 TBs!)

1/2 teaspoon granulated garlic

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Toppings:

- Shredded sharp cheddar cheese

- Diced white sweet onions (soaked in cold water for 5 mins., then drained-keeps 'em mild yet crispy)

- Fresh tomato, finely diced

METHOD:

Heat a medium-size 4-qt. heavy-bottom saucepan over medium-high heat and brown the ground venison. Add all the remaining ingredients in the order listed. Bring chili to a boil, then reduce to a low simmer, cover, and let cook for 20 minutes, while occasionally stirring.  Serve immediately into individual bowls while topping with the remaining ingredients, as listed. ~ Enjoy!

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

Tip:

A nice quick addition I added is fresh crispy french bread (cut into 1" slices on the diagonal and placed on a baking sheet after brushing with melted garlic butter) and baked at 375 degrees for 5 to 7 minutes, depending on your desired crispiness. This I did while the chili was simmering.