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!

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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 ALASKA BROILED BAY SCALLOPS with an ASIAN DIPPING SAUCE

The most succulently delicious appetizer...

Servings: (4)
Prep: 5 Mins. |
Broil: 4 to 6 Mins.

Posted by Sandra

INGREDIENTS

2 lbs. alaska bay scallops (if using larger sea scallops, increase cooking time)
1 teaspoon garlic powder
1 teaspoon old bay seasoning
2 tablespoons butter, melted
1 lemon, cut into 8 wedges, divided

METHOD

Preheat oven broiler. Line a baking sheet with foil and spray with oil, and set aside.

Rinse scallops, remove any cartilage, if present, and pat them dry with paper towels. Place scallops in a medium-sized bowl and sprinkle with garlic powder, old bay seasoning, melted butter, squeeze 4 wedges worth of juice over scallops, and toss to combine.

Place scallops on the prepared baking sheet, and broil for 4 to 6 minutes (depending on size of scallops); turning once, just until they start to turn golden brown (take special care not to over cook or they will be very tough).

Meanwhile, make the dipping sauce below.

Asian Dipping Sauce

Asian Dipping Sauce

¼ cup rice vinegar
1-1/2 teaspoons low-sodium soy sauce
½ teaspoon dijon mustard
1 small garlic clove, grated
1 teaspoon fresh ginger, grated
pinch of red pepper flakes
1/3 cup olive oil


In a small bowl, whisk all the ingredients together, except the olive oil. Add olive oil in a slow and steady stream while whisking until sauce is emulsified. Can be refrigerated for up to one week.

Remove scallops from oven and serve on a nice platter, and place 4 remaining lemon wedges for squeezing along the perimeter, and the Asian Dipping Sauce in the center. ~ Enjoy!

SANDRA'S CHOCOLATE COVERED STRAWBERRIES and CHAMPAGNE

I traditionally prepare this romantic delight 
every year to share with my husband
on Valentine's Day...

Servings: 2
Prep: 20 Mins.

INGREDIENTS:

10 large fresh strawberries, stems intact (at room temperature)
1 cup semisweet chocolate chips
2 tablespoons half n' half
1 tablespoon brandy, (or your favorite liqueur)

***Drizzle:
1/4 cup white chocolate chips
1 teaspoon half and half

METHOD

Line a baking sheet with wax paper. Wash the strawberries and pat dry thoroughly with paper towels, and set aside.

In a heavy-bottom, small saucepan over low heat, melt chocolate chips, cream, and brandy, stirring just until completely melted (this may take time, do not turn up heat).

Grasp the stem while lifting the green leaves of the strawberry at the same time, and dip into the chocolate, while swirling to partially cover. Give the strawberry a little shake as you withdraw it from the chocolate, and then swirl over bowl to let the excess chocolate drip off, then place on wax paper. Repeat with the remaining strawberries.

Make the white chocolate drizzle in the same method as previously stated, and when it is slightly cooled place the drizzling mixture inside a ziploc bag, and snip one corner (a very small snip). Pick up a strawberry and drizzle as shown in photograph; repeating until done.

Allow the chocolate to harden, about 30 minutes. Transfer to a serving platter and share these tasty morsels with your special one, along with flutes of champagne.

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Tip: Please make sure the strawberries are at room temperature and completely dry (refrigerator causes condensation). Even a drop of water in the melted chocolate can cause it to 'seize' and turn the entire mixture into a grainy mess.