SANDRA'S SOURDOUGH-AGAVE HOAGIE ROLLS

 

Soft and perfect sourdough-agave hoagie rolls, my 3 favorite ways I use them are:
- Italian Subs
- Italian Meatball Subs
- Moose/Venison French Dips

Yield: 10 Hoagie Rolls

Bake: 20 Minutes

INGREDIENTS:

Sponge:

1/4 cup pre-fed sour dough starter (stir beforehand)

1 cup AP (All-Purpose) Flour

1 cup warm water

Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let sit a minimum of 12 hours before making rolls.

Sponge you'll prepare 12 hours
prior to making sour dough bread
and will leave at room temperature

Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig):

1 cup warm water

1 cup AP flour

Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating.

Don't forget to replenish your
starter after removing
a portion for your sponge
~~~~
Sandra's Sour Dough Starter
recipe

Dough:

2-1/4 teaspoons regular yeast

1/2 cup warm water

1 tablespoon agave

2-1/3 cups all-purpose (AP) flour; plus

1/2 cup whole wheat flour (or the same AP)

2 teaspoons kosher salt

4 tablespoons 'cold' butter, cut into small cubes

1 tablespoon melted butter, for brushing rolls halfway through baking

METHOD

For the dough, in a stand mixer bowl fitted with a dough hook, dissolve yeast and 1/2 cup warm water, add agave, stir with a spoon and allow to proof for 5-10 minutes.

Stir in sponge, add AP flour (and whole wheat flour, if using), and kosher salt. Turn mixer on #2 to combine, increase speed to #3 and continue mixing until dough comes away from sides of bowl to form ball (adding additional water 1 TB at a time if needed, depending upon surrounding humidity environment). Continue to knead on #3 for 4 minutes.

While mixer is running, add the cold butter a few cubes at a time and give mixer time to incorporate, then repeat process until all the butter has been added (do not rush this step).  Let the dough continue to knead for 3 additional minutes.

Place dough on oiled plastic wrap. Clean mixing bowl, then lightly spray with canola oil, place dough ball back into bowl and turn over to coat in oil all around. Cover with plastic wrap. Nest bowl on kitchen towels, both underneath and around it.  Let dough rise until doubled for approximately 1 hour.

Prepare a rimmed baking sheet (1/2-sheet pan size) by lining it with parchment paper; set aside.

Turn dough out onto a lightly oiled surface; knead into a flat disc, cut into 8 equal balls. Shape each ball into 6" long rolls. Place rolls onto the prepared baking sheet, cover with a plastic wrap and allow to rise until doubled, about 30-40 minutes.

Meanwhile, allow oven to preheat to 375 degrees at end of dough rising time. Set aside an instant read thermometer.

Cut light lengthwise slashes atop of each roll. Bake for 10 minutes, removed par-baked rolls and brush with melted butter, then return to oven and continue baking 10 minutes longer, or until internal temperature reads 192 degrees.

Remove rolls from oven and place them right-side-up onto a cooling rack. Cover rolls completely with clean kitchen towels and let cool for a minimum of 2 hours before storing in a plastic bag.

Store at room temperature for 2 days, then refrigerate to store longer. If you freeze the rolls, be sure to double wrap each roll individually in plastic wrap, then place them in a Ziploc bag that you'll need to label and date. ~ Enjoy!

SANDRA'S ALASKAN SOURDOUGH CINNAMON ROLLS

A spectacular recipe that you'll be making again and again,
making you want to maintain your sourdough starter over time...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/2 teaspoons rapid rise yeast

3/4 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1 cup 'unfed' sourdough starter (stirred, and let it come to room temp--before feeding)
1/2 cup granulated sugar

1/3 cup unsalted butter, melted

2 large eggs, beaten

1/2 teaspoon table salt

3-1/2 to 4 cups all-purpose flour
1 TB water, if needed

FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar

1 tablespoon ground cinnamon (depending upon your preference)

1/3 cup unsalted butter, room temperature

--3/4 cup raisins and/or chopped pecans (optional)

FROSTING:

1/4 cup unsalted butter, softened

3 oz. cream cheese, softened

1 teaspoon vanilla extract

1/8 teaspoon table salt

1-1/2 cups confectioners' sugar, sifted
1 TB milk, if needed

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer with the yeast mixture, add the sourdough starter, sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook; adding 1 TB of water, if needed. Turn speed to medium to knead dough in stand mixture for 8 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla and salt until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have risen. Preheat oven to 400F.

Bake, uncovered, for 15 minutes, turning half way. Reduce heat to 300F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully cooled and set. ~ Enjoy!

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

To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.

SANDRA'S EPIC ALASKA CINNAMON ROLLS

A family favorite dessert that 's divine to  partake in

any time of day...

Yields: 12 Rolls

Prep: 30 min. + rising

Bake: Appx. 35 mins.

INGREDIENTS

DOUGH:

--Proof:

2-1/4 teaspoons regular yeast

1 cup warm 2% milk

1 tablespoon fireweed and clover honey

--Additional dough ingredients:

1/2 cup granulated sugar

1/3 cup salted butter, melted

2 large eggs, beaten

1 teaspoon kosher salt

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

FILLING:

1/2 cup packed dark brown sugar (or light)
1/2 cup granulated sugar

1  tablespoon ground cinnamon (more or less, depending upon your preference)

1/3 cup salted butter, room temperature

--3/4 cup raisins and/or chopped pecans (optional)

FROSTING:

1/4 cup salted butter, softened
3 oz. cream cheese, softened

1 teaspoon vanilla extract

1-1/2 cups confectioners' sugar, sifted

1 TB milk

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer (with the yeast mixture), add the sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook. Turn speed to medium to knead dough in stand mixture for 7 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

Roll dough out on a lightly floured surface into an 21" x 16 rectangle. Spread softened butter in an even layer, retaining 1” on top long edge for sealing roll. Next, sprinkle brown sugar, granulated sugar, cinnamon, and raisins; each to within 1” of top edge. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

Meanwhile, prepare frosting, using a hand mixer and a medium bowl; beat butter, cream cheese, vanilla, and milk until blended; gradually beat in the sifted confectioners’ sugar until smooth, cover; set aside.

When rolls in baking dish have nearly risen (15 minutes before they have fully risen), preheat oven to 400F.

Bake, uncovered, for 10 minutes, turning half way. Reduce heat to 350F and finish baking for 20 minutes until golden brown.

While hot, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish placed on a wire rack, until frosting has fully set. ~ Enjoy!

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

To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.

SANDRA’S VIBRANTLY FRESH VIETNAMESE SPRING ROLLS

These light spring rolls have a gentle

crunch thanks to the addition of green leaf lettuce,

Alaska grown mung bean sprouts, and carrots...

Yields: 8 rolls, or 16 halves

--(A serving is 2 rolls, or 4 halves)

Prep: 30 Mins.

INGREDIENTS

Dipping Sauce:

3 tablespoons prepared hoisin sauce

1 tablespoon minced shallots

2 tablespoons seasoned rice vinegar

3 tablespoons water

--(more of less to reach desired consistency)

2 teaspoons Asian red chili paste

2 tablespoons minced roasted peanuts

Spring Rolls:

2 ozs. bean thread (vermicelli) noodles

2 teaspoons seasoned rice vinegar

8 (8.5” round) rice paper spring roll wrappers

12 cooked, peeled and deveined shrimp, cut in half lengthwise

4 large green leaf lettuce leaves, cut into ½” strips (remove tough stems)

2 teaspoons chopped fresh mint leaves

2 teaspoons chopped fresh cilantro leaves

1 cup julienned carrots

2 fully cooked, boneless, smoked pork chops, julienned

1 cup Alaska Grown mung bean sprouts (Purchased at Fred Meyer)

METHOD:

In a medium saucepan over medium-high heat, prepare the dipping sauce by whisking hoisin sauce, shallots, rice vinegar, and water; heat and stir just until mixture comes to a boil. Remove from heat, and whisk in chili paste. Let sauce cool for 30 minutes; whisking occasionally, while preparing spring rolls. Just before serving, stir minced peanuts into dipping sauce.

 Meanwhile, cover bean thread noodles with boiling water in a glass bowl and let soak 15 minutes; drain using a sieve. Return noodles to dry bowl, and toss with seasoned rice vinegar. Cover with a damp paper towels, and set aside.

 Fill a pie plate with warm water. Immerse rice paper in warm water for 10 seconds, just until slightly soft.  

Very easy to assemble spring rolls
when you prepare the work area beforehand

Work with one rice paper at a time, being gentle as they break easily when brittle. Remove from water and place rice paper on a clean, damp kitchen cloth. Arrange three pieces of shrimp halves (cut side up) across the center of rice paper (this is so it properly shows through from the outside when wrapped).  Spread a light layer of lettuce over shrimp to outer border of rice paper, but retain 1” clear space around outer edge. Add a light layer of bean thread noodles, and sprinkle with small pinches of mint and cilantro.  Add a light layer of pork, carrots, and mung bean sprouts, while ensuring you don't overfill. Also, be sure the ingredients on top of shrimp are evenly distributed before rolling.

 Gently press down on filling with fingers to tighten the roll while folding the bottom end of the sheet nearest you over the top of the filling and roll into a cylindrical shape half of the way. 

Fold the left and right sides of rice paper up and inward.

 Complete rolling up the spring roll. 

Transfer spring roll to a plate, seam-side down, and cover each of them with a damp paper towel to ensure the spring rolls do not touch each other 

(or they will stick together). Repeat until all spring rolls are formed. 

[Note: A this point, if you choose to make these spring rolls ahead of time, 

you can store them as such in the refrigerator covered with plastic wrap 

for several hours prior to serving.]

Add the minced peanuts to the cooled dipping sauce; whisk to combine.

To serve, cut spring rolls diagonally in half, and place small individual serving bowls of dipping sauce alongside. ~ Enjoy!

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

Tip:  I usually end up making leftover ingredients, just so I can add all of them together to form a salad; I drizzle the salad with a bit of dipping sauce when ready to serve.

SANDRA’S OOEY-GOOEY CINNAMON ROLLS with CARAMEL ICING

Decadent cinnamon rolls packed with ooey-gooey deliciousness

that you’re bound to end up craving as we do...

Yields: 12 Rolls

Prep/Rise: 2 to 2.5 Hrs.

Bake: 25 to 30 Mins.

INGREDIENTS

Dough:

1-1/8 cup condensed milk (not sweetened)

2 tablespoons unsalted butter
1 teaspoon vanilla extract

1/2 cup canned candied sweet potatoes, drained and mashed

1/4 teaspoon freshly grated nutmeg

3 teaspoons pumpkin pie spice

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1 large egg, slightly beaten

1 tablespoon agave (or 2 tablespoons honey)

3 teaspoons fresh, dry yeast (be sure to check expiration date)

3 cups unbleached bread flour, (or all-purpose flour)
--approximately, to reach desired consistency...bread flour provides for lighter rolls vs all-purpose

Filling:

6 tablespoons unsalted butter, melted

3/4 cup dark brown sugar, packed

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

3/4 cup raisins

Icing:

1/4 cup unsalted butter

1/2 cup dark brown sugar, packed

3 to 4 tablespoons condensed milk (not sweetened), enough to reach desired icing, not frosting, consistency

1/4 teaspoon vanilla extract

1/2 teaspoon pumpkin pie spice

Pinch of salt

3/4 cup sifted confectioners' sugar (important)

METHOD

Turn on light in oven (no heat though).

Lightly spray a large glass bowl, and set aside.  Spray a 9x11" baking dish; set aside as well.

In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is 'almost' melted, stirring constantly (do not boil); remove from heat and add vanilla extract; set aside to cool to lukewarm.

Meanwhile, in stand mixer bowl using the paddle attachment, combine sweet potatoes, nutmeg, pumpkin pie spice, cardamom, and salt. Add lukewarm milk mixture and beat on low until incorporated. Beat in egg, agave or honey, and yeast.

Switch to dough hook attachment. Add the flour 1 cup at a time to pumpkin mixture and beat over medium speed for 5 minutes, while frequently scraping sides. Dough will form a ball around hook. 

Turn into lightly greased large glass bowl, then lightly spray surface of dough.  Cover and let rise in a (no-heat) oven with only the light on until doubled in size, about 45 minutes to 1 hour. 

Punch dough down, and turn onto very lightly floured surface. Knead a few turns to form a smooth and soft dough. 

In a small bowl, combine brown sugar, cinnamon, and cardamom; whisk to combine.

Roll dough into an 18”x16” rectangle. Brush surface with room temperature melted butter, sprinkle with brown sugar mixture, then raisins while retaining 1” of long edge closest to you with no filling. Use rolling pin to gently roll over filling mixture to press into dough (this ensures the filling won’t pool to bottom of pan when baking).  

Beginning with long side of dough, roll up jellyroll style toward you, then pinch seam to seal. Using kitchen scissors or a very sharp knife, cut into twelve equal 1-1/4” slices. 

Place rolls cut-side-up in prepared baking dish. Cover and let rise a final time in the (no-heat) oven with only the light on, until nearly doubled, about 1 hr.  

Before rise...

After rise...

Preheat oven to 350 degrees.

Bake rolls for 25 to 30 minutes until golden brown; turning half way though to ensure even baking.

Meanwhile, prepare icing. In small saucepan, heat butter until melted. Whisk in brown sugar and milk. Cook over medium-low heat for 3 to 5 minutes while whisking until you reach a slight simmer and sugar has fully dissolved.  Remove from heat, pour in a bowl, and add vanilla extract. Add sifted confectioners’ sugar, pumpkin pie spice, and salt. Vigorously whisk until well blended and smooth enough to sufficiently drizzle; adding more milk if needed, for about 3 mins.

Use the back of a spoon to spread icing over piping hot rolls (this makes them ooey-gooey delicious). 

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.

SANDRA’S ITALIAN HERB PIZZA KNOT ROLLS

A very quick and easy
method in which to prepare
rolls as an accompaniment to any entree...

Servings: (4 to 6)

Prep: 10 Mins. |

Bake: 15 to 17 Mins.

INGREDIENTS

1 (13.8 oz. pkg.) pizza dough 

--(or Sandra’s Homemade Pizza Dough)

2 tablespoons olive oil, 

(+ more for brushing lined baking sheet)

¼ teaspoon Italian herb seasoning blend

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon red pepper flakes

Pinch of freshly ground pepper

2 tablespoons grated Parmesan

METHOD

Preheat oven to 350 degrees.  Line a baking sheet with foil, brush with olive oil, and set aside.

In a small bowl, add 2 tablespoons olive oil, Italian herb seasoning, garlic powder, onion powder, red pepper flakes, and freshly ground pepper; whisking to combine, and set aside with a pastry brush.

Roll out prepared pizza dough into a 20” by 8” rectangle ½” thick on a lightly floured surface.  Using a rolling pizza cutter, cut dough crosswise into 20, 8” long x 1” wide strips (see photo).  Brush the top of strips with olive oil mixture.  Flip all the strips over so flour side is facing you and oil mixture side is down.  

Make knots by gently tying each strip into a knot, and flipping one end of knot forward on top of roll and the other end of knot backward on top of roll (see photo).  Repeat until all 20 rolls are knotted, and place them on  prepared baking sheet 1” apart.  Top each roll equally with Parmesan cheese.

Bake for 15 to 17 minutes, just until rolls are lightly golden brown on top, but darker and crispier on bottom like a pizza crust. I baked these rolls in two separate batches. – Enjoy!

These knotted rolls were terrific with
Sandra's Wild Alaska King Salmon
Smoky Kielbasa Stew

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 SPECTACULAR VENISON CABBAGE ROLLS

This recipe is also wonderful substituting venison 
with 'LEAN' moose, buffalo, or beef burger...

Servings: (6) |
Yields: (12 rolls)
Prep Time: 20 Mins. |
Bake: 1 Hr.

Posted by Sandra

INGREDIENTS

1 head of green cabbage, cored

***Filling
1 lb. extra-lean venison burger
1/4 cup yellow onion, minced
2 garlic cloves, minced
¼ cup red bell pepper, minced
1-1/2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
½ teaspoon Italian herb seasoning blend
½ teaspoon dry mustard
1/8 teaspoon cayenne pepper
½ teaspoon worcestershire sauce
3 tablespoons ketchup
1 cup cooked white rice
1 egg, beaten
1/4 cup milk

Hot out of the oven...

***Sauce
1 (14.5 oz. can) italian diced tomatoes, drained
2 (14.5 oz. cans) tomato sauce
½ teaspoon Italian herb seasoning blend
2 tablespoons brown sugar
2 tablespoons lemon juice
2 teaspoons worcestershire sauce

***Garnish
2 tablespoons parsley
½ cup mozzarella cheese

METHOD

Preheat oven to 350 degrees. Prepare a 9”x13” baking dish sprayed with oil, and set aside.

Bring a large pot of salted water to a boil, core the cabbage with a paring knife and boil it for 10 minutes to tenderize the leaves for rolling up cabbage rolls; drain in a colander, pat dry, and set aside.

In large skillet, brown the venison burger over medium-high heat, until ¾ done. Add the onion, garlic, red bell pepper and cook for 3 minutes, and add remaining ingredients, except milk and eggs. Beat the egg with the milk, and add to mixture while stirring. Place 1/4 cup of meat mixture in center of each cabbage leaf (overlapping leaves, if need be), roll up while tucking in ends. Place rolls in prepared baking dish seam side down.

In a medium bowl, mix together all the sauce ingredients, and pour over cabbage rolls. Cover baking dish with foil, and bake for 50 minutes. Uncover and add the parsley and cheese, and recover and bake for 10 minutes longer, then serve. – Enjoy!

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


Tip: I like to serve these venison cabbage rolls with toasted baguettes to sop up the sauce.

SANDRA'S HAWAIIAN SPAM MUSUBI

Even those with the most delicate palettes
will devour this 
epic Hawaiian Spam Musubi...

Yields: (4 Sushi Rolls = 16 total pieces)
Prep: 5 Mins. |
Cook 8 to 10 Mins.

INGREDIENTS

***Hawaiian Spam Musubi
1 (7 oz. can = half size) of Spam
3 cups uncooked sushi rice (click here for recipe at:  Sandra's Easy Sushi Rice)

1 tablespoons low-sodium soy sauce

***Glaze
1 tablespoon sugar
1 tablespoon rice vinegar
2 regular-sized nori sheets, cut in half lengthwise

--*1 bottle of furikake (usually found on the Asian isle in the market, or at an Asian store)

--*musubi-maker (see tip below)

--Scissors and sharp knife

***Sauce
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon furikake (see tip below)

METHOD

Prepare sushi rice about 1.5 hours before you will need it, as it needs time to cool down completely and absorb the sushi sauce before you roll it into your Spam Musubi. Also, make the Dipping Sauce by mixing the ingredients in a small bowl, and place in refrigerator to let flavors to meld.

Assembly-line process...

Meanwhile, start an assembly line on work surface to form Spam Musubi by slicing the Spam into 4 even pieces, and set aside. Using scissors, cut 2 nori sheets lengthwise in half, and stack them, and then set aside. Open your furikake seasoning, and set aside. Place room temp water in a small bowl, and set aside.

Mix soy sauce, sugar, and rice vinegar in small bowl, including a plate to place the cooked spam on, and set both of these aside by stove.

Begin assembling in this method...

Heat a large nonstick skillet to medium heat. Place the slices of spam in the skillet, and sear undisturbed, while only turning once, until they are crispy golden brown. Pour the soy sauce mixture over the spam in the skillet and quickly saute, just until the sauce evaporates and caramelizes, and then transfer the spam slices to a plate.

Nearly finished assembling...

To assemble, lay a damp paper towel folded in half down on work surface, and lay a half of a nori sheet (non-shine side up) over it, and then place the musubi-maker with the inside moistened with water (without the lid) crosswise over the middle of the nori sheet.

Use a small spoon to place cold sushi rice into the moistened mold, filling about 1/2 full with sushi rice. Use the musubi-maker handle (with the bottom moistened) to firmly press down on rice.

Spread with a layer of sauce.

Sprinkle with a thin layer of furikake; lay a slice of spam atop, and then sprinkle another thin layer of furikake, and another layer of pressed rice until it is level with the top of the mold--pressing firmly with the moistened musubi-maker handle one final time. Hold the handle down with one hand and use the other to pull the mold upward to unmold the Span Musubi.

Fold one half of nori flap on top, moisten other edge of flap, then quickly, while tightly wrapping the nori around the rice to form a tight square shape; press gently to adhere.

Repeat 3 more times, forming 4 total square sushi logs.

With a sharp knife, cut each roll crosswise in half, then in half again to form 4 equal squares. Plate and serve with remaining sauce on the side for dipping. ~ Enjoy!

Finished assembling,
and ready to slice
(as shown in main top photo above)...

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

Tips: 

To store leftovers, tightly wrap each Spam Musubi roll individually in plastic wrap and store in refrigerator, and then to re-heat just place in microwave for a few seconds. 

Some also prefer to fry the outside of the nori rolls before serving them in slices if they have been previously refrigerated.

I purchased the small Musubi Maker and Furikake seasoning at:

http://www.amazon.com/Spam-Musubi-Sushi-Press-K5SPS/dp/B000FWOB5S/ref=pd_sim_k_1): Once on the site, they now have them in different colors, bonus!

However, some simply use the spam can for molding Spam Musubi, which is another option.

Now, there's a large Musubi Maker here: http://www.ghco.us/index.php/large-single-acrylic-press-spam-musubi-non-stick-sushi-maker.html

SANDRA'S FULL-FLAVORED HOMEMADE ROLLS

I tell you, the prep is so worth it, 
and the fragrance of the rolls
while baking is overwhelming. 
Your efforts will be
rewarded tenfold...

Yields: (24 rolls)
Prep: 15 mins. |
Cook: 20 mins.
+ rising time

Posted by Sandra

INGREDIENTS:

1/2 cup butter
1 cup whole milk
¼ cup sugar
2 envelopes active dry yeast
2 eggs
½ teaspoon salt
4 to 5 cups flour

2 tablespoons butter, melted (for brushing rolls as they emerge from oven)

METHOD:

Add one stick of butter in a small saucepan over medium-low heat just until melted (do not burn); add the milk and heat just until warm, and add sugar stirring only to dissolve (do not boil). Remove warm mixture from heat and stir in yeast only to dissolve, and then let stand for 10 minutes.

Meanwhile, in a large mixing bowl beat the eggs, pour in yeast mixture while stirring; adding the salt, and flour in increments ending at 4 cups, and then adding more flour to make a soft dough.

Turn onto a floured surface and knead for 5 minutes until smooth. Oil the mixing bowl and place dough ball back into bowl, turning to coat with oil. Cover with plastic wrap and place in refrigerator overnight.

When ready to bake the next day, prepare muffin 2 muffin tins by spraying with oil (I like to use butter-flavored). Remove dough from fridge and punch down. Divide dough in half and make 12 balls out of each half (24 rolls total), laying a kitchen towel over them while leaving in a warm place to rise until doubled, about 45 minutes.

10 minutes before rising is done, preheat oven to 350 degrees. Bake rolls after they have doubled in size for about 20 minutes, just until golden brown. While you are waiting for rolls to cook, melt the remaining 2 tablespoons of butter (30 seconds in the microwave) to brush rolls as they emerge from oven.

Serve with your favorite meals. – Enjoy!


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TIP: Slow raise bread dough overnight in the refrigerator develops a richer flavor!  Also, feel free to use a stand mixer with a dough hook for mixing and kneading -- it only takes about 6 to 8 minutes total versus the manual option.