SANDRA'S BEST-EVER PECAN-STREUSEL COFFEE CAKE

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

with a freshly brewed latte is simply divine...

Servings: (9-12)

Prep: 15 min.

Bake: 45 to 50 mins.

INGREDIENTS

Streusel (halved):

1/4 cup granulated sugar

1/3 cup packed light brown sugar

1-1/2 teaspoons ground cinnamon

1/2 cup chopped candied pecans

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

Cake:

-Wet Ingredients -

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1 egg, beaten

1/4 cup Greek vanilla yogurt

1 cup sour cream

1 teaspoon vanilla extract

-Dry Ingredients-

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine-grain kosher salt

METHOD

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

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

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

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

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

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

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

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

SANDRA'S LICKITY-SPLIT FRUITY LAYERED JELLO DESSERT

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

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

Servings: (8 to 10)

Prep: 15 Mins.

Chilling: 25 Mins.

INGREDIENTS

2 (small 3 oz pkgs) strawberry jello

1 cup boiling water

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

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

3 slightly ripe bananas, quartered lengthwise and diced

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

1 cup sour cream

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

1 teaspoon vanilla extract

METHOD

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

Set the reserved gelatin mixture aside, at room temperature.

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

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

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

SANDRA'S KICKER HORSERADISH SAUCE

A wonderful zippy sauce that
adds just the right zest
to prepared meat,
including sandwiches...

Yields: 1/4 cup
Prep: 3 Mins. |
Refrigerate 1 hr.

INGREDIENTS:

1/3 cup sour cream
2 tablespoons "hot" horseradish
1-1/2 tablespoons dijon
kosher salt and ground black pepper, to taste

METHOD:

Whisk all ingredients in a small non-reactive glass or ceramic bowl, and place in refrigerator for flavors to meld for 1 hour before serving with your favorite prepared beef, moose, venison, or buffalo meat!

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Tip:  This Kicker Horseradish Sauce is also wonderful to serve with roasts, on sandwiches, or just alongside as a dipping sauce. ~ Enjoy!

SANDRA'S CRANBERRY SCONES

Feel free to add any berries, fruit, nuts, and so on
to your heart's desire...

Servings: (8)
Prep: 15 mins. |
Cook: 15 mins.

Posted by Sandra

INGREDIENTS

-2 cups all-purpose flour
-1/3 cup sugar
-1 teaspoon baking powder (I use double-acting)
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-8 tablespoons butter, frozen
-1/2 cup sour cream
-1 large egg, beaten
-1/2 cup dried cranberries (or any other dried fruit)

Sprinkle Scones before baking with:
-1 teaspoon raw sugar (or regular sugar)

METHOD

Preheat oven to 400 degrees.

In a food processor bowl, add the flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a grater; pulse a few seconds to blend. Add the sour cream and egg, and pulse a few seconds to blend. Add the dried cranberries and pulse just until dough pulls away from sides (do not over process, as dough should not be totally smooth!).

Place dough ball on a lightly floured surface and pat into an 8-inch circle, about 3/4-inch thick. Sprinkle with 1 tsp. raw sugar. Use a sharp knife to cut into 8 even triangles; place scones on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 minutes. Cool for 5 minutes and serve warm.

SANDRA'S POTLUCK EIGHT-LAYER NACHO DIP

Servings: (12)
Cook/Prep: 30 mins.

Posted: by Sandra

INGREDIENTS

***Cooked ingredients:
1 lb lean moose burger (or venison, or beef)
· ½ white onion, diced
· ½ cup red bell pepper, chopped
· 2 garlic cloves, minced
· 1 can of refried beans
· 1 pkg. taco seasoning
· 1 teaspoon chili powder

***Guacamole:
· 2 avocados, peeled – seeds removed – and mashed with a fork.
· 1 teaspoon lime juice
· ½ tomato, chopped
· sea salt and ground pepper, to taste

***Non-cooked ingredients:
· 2 cups sour cream (reserve some to dollop on top
· 1 small can hot green chilies (use mild if you like it less spicy); although hot green chilies are perfect because so many ingredients make this the right choice
· 2 small cans sliced black olives
· 2 cups cheddar cheese, grated
· 2 cups medium picante salsa
· 1 tomato, chopped

***Garnish ingredients:
- 1 cup lettuce, shredded
- 1 tablespoon cilantro, chopped
- 2 green onions, finely sliced
-  a few dollops of sour cream

-- Tortilla chips for scooping

METHOD

In a medium-size skillet heat to medium-high heat and brown the burger, about ¾’s the way through add the onion, bell pepper, garlic, taco seasoning, and chili powder; cooking until the onions are translucent. Add in the refried beans, and gently stir to combine, just until bubbly. Remove from heat, and let cool.

Make guacamole by smashing the avocados in a small bowl with a fork, and add the lemon juice, and chopped tomato; mixing to combine. Season with sea salt and ground pepper, to taste.

Layer cooled meat mixture on bottom of 9”x13” glass pan (or other decorative vessel), and then layer sour cream, guacamole, green chilies, black olives, shredded cheese, picante sauce, chopped tomatoes, lettuce, cilantro, and green onions. Top with dollops of sour cream. Serve at room temperature, and for easy dipping with restaurant-style flour tortilla chips. - Enjoy!

SANDRA'S HUEVOS RANCHEROS – Anytime!

How can you resist this,
it's wonderfully fabulous!

Servings: (2)
Prep: 15 mins.

Posted by Sandra

INGREDIENTS

- 2 10” flour tortillas
- olive oil
- 4 eggs
- 2 cups cheddar cheese, shredded (I like ‘sharp’)
- 2 tablespoons sour cream
- 2 tablespoons fresh cilantro (optional)

Beans

- 1 (15 oz) can rosarita refried beans

Red sauce
- 1 (16 oz.) jar of ‘medium-spiced’ picante salsa
- 1 large tomato, chopped (reserving 2 tablespoons for garnish)
- ½ teaspoon jarred pickled jalapenos, chopped
- ½ teaspoon chili powder
- ½ teaspoon ground cumin

METHOD

Heat the oven to a warm 150 degrees, and place 2 serving plates in it to keep warm.

Place the refried beans in a small saucepan over medium-low heat, and heat until warm, stirring occasionally.

In another small saucepan, heat all the red sauce ingredients over medium-low heat as well (remember to reserve 2 tablespoons of freshly chopped tomatoes for garnishing).

Heat a large non-stick skillet on medium high. Brush each side of tortillas with olive oil and place one at a time into skillet and cook just until pockets of air bubbles rise up inside of them, turn over and repeat, remove from heat.

Remove warm plates form oven and place tortillas on them. Spread each tortilla with warm refried beans (using a butter knife), then also spread salsa all over the top of the refried beans. Sprinkle each with 1 cup of shredded cheese, and return to the warm oven while you cook the eggs.

Using the same skillet as was used for the tortillas, add a little oil to the pan, and heat medium-low heat. Crack 4 eggs into the skillet and cook to your desired doneness (for tender, beautiful eggs this process is important).

Remove the plates from the oven, and place two eggs on top, spoon over remaining salsa, adding tiny dollops of sour cream here and there, and freshly chopped ‘reserved’ tomatoes, plus a dusting of chopped cilantro if you choose.

SANDRA'S VENISON HUNGARIAN-STYLE WITH NOODLES

A great method in which to prepare venison with a sauce and pasta
so it is super tender, moist and tasty...

Servings:  (4 to 6)

Posted by Sandra
Prep: 15 minutes |
Cook: 2.5 hrs.

INGREDIENTS

· 2 pounds venison, cut into ¾” cubes
· 2 garlic cloves, chopped
· 1 medium onion, chopped
· 1 tablespoon paprika
· 1 teaspoon kosher salt
· ½ teaspoon coarsely ground black pepper
· 1/8 teaspoon cayenne pepper
· ¼ cup all-purpose flour
· 1 (14-oz.) can beef broth
· 1 box frozen sweet peas, thawed
· ½ cup sour cream

· 1 lb. wide egg noodles, cooked according to package

***Garnish options:
· Parsley, chopped
· Paprika

METHOD

Place venison, garlic, onion, paprika, salt, pepper, and cayenne in Dutch Oven (or large heavy-bottom pot). In a small bowl whisk the broth with the flour until no lumps remain, and add to venison mixture, and then combine all ingredients together.

Cook over medium heat for 20 minutes, stirring often. Reduce to a low simmer; place lid on pot and continue cooking 2 hours, stirring occasionally. At this point the venison is finished braising, so add the thawed peas, and sour cream and continue to cook over low heat for 10 more minutes until the peas are tender.

To serve, place hot cooked noodles on a serving plate, spoon the venison mixture over the top; garnish with parsley, and a sprinkling of paprika.

SANDRA'S VENISON BURRITOS VENDOR-STYLE

Burritos are fantastic, hearty and delicious!

Especially with homemade pico de gallo and guacamole,
which I made with indoor-grown jalapeno peppers...

Servings: (4)
Prep Time: 15 min.
Cook Time: 15 min.

INGREDIENTS

***Meat mixture
· 1 lb. extra lean venison burger (or moose, buffalo, or beef )
· 1 package taco seasoning (click link for homemade)
· ¾ cup water
· 1 (14.5 oz.) can of refried beans

***Garnish
· 2 cups cheddar and/or Mexican blend shredded cheese
· ¼ head iceberg lettuce, shredded
· 2 tomatoes, diced
· 2 green onions, thinly sliced
· 1 cup sour cream

Homemade pico de gallo- Um-Um Good!

· 1 cup Picante Salsa (or homemade is better, click here: [Sandra's Mexican Salsa (pico de gallo) and Guacamole]
· 1 avocado, sliced into diagonal strips

· 4 (10”) flour tortillas

METHOD

In a large skillet over medium heat brown burger. Add taco seasoning with water and simmer until liquid cooks down, about 7 minutes. Add refried beans and fold in, just until warm and incorporated; reduce heat to keep warm.

Meanwhile, prepare garnishments by placing wet ingredients in small bowls or ramekins, and others on a separate large platter and/or in small decorative bowls or plates.

Preheat a dry large non-stick skillet to medium heat; once heated place flour tortilla in dry skillet until it begins to slightly bubble, turn over and do the same on the other side (this process removes the “flour & tangy” taste). [In our house each person does their own.] Place warm tortilla on plate by adding a couple large spoonfuls of meat mixture diagonally across the center and top with garnish ingredients in the order listed above. Roll up as in photograph and enjoy!!!

VENDOR STYLE: Wrap inside a square of tinfoil, making “TO GO” burritos—these are excellent warm or at room temperature—out on the boat, at camp, driving out the road or wherever your outing takes you...