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

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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 BOURBON-KISSED BANANA BREAD

A super moist and lovely banana flavor in each and every bite

that's sure to become your go-to recipe...

Yields: (1 loaf)

Serves: (10-12)

Prep Time: 10 Mins.

Bake: 60-65 Mins.

INGREDIENTS

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

2 large eggs

4 ripe, medium bananas, smashed

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon double-acting baking powder (or regular)

1/2 teaspoon ground cinnamon

1/2 teaspoon fine kosher salt

1/2 teaspoon bourbon-vanilla extract (or vanilla extract)

METHOD

Preheat oven to 325 degrees. Spray a loaf pan (I used glass); set aside.

Using a hand mixer, in a large bowl, cream together butter and sugar. Add eggs, smashed bananas and bourbon-vanilla extract; combine well.

Place a sieve, elevated, over wet ingredients and sift flour, baking soda and powder, cinnamon, and salt. Gently mix just until dry ingredients are incorporated, while scraping bowl.

Pour batter into prepared loaf pan. Bake for 60 to 65 minutes, until a toothpick inserted in center comes out clean. Place on wire baking rack in pan to cool 5 minutes. Carefully remove loaf from pan and let cool completely, covered with a kitchen towel, on baking rack. Using a serrated knife, slice and enjoy!

I made a double batch:
1 for a kind friend that recently helped out my husband; and
1 for us...

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!

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

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 VIVACIOUS VANILLA BANANA-MARSHMALLOW-COCONUT PUDDING

A quick and delicious dessert to put together
but ohhh so difficult to wait until it sets...

Servings: (8 to 10)
Prep: 20 Mins.
Refrigerate: 2 hours

INGREDIENTS:

PUDDING:
1 (5.1 oz. box) instant vanilla pudding
1 (12 oz. can) cold evaporated milk (not sweetened condensed)
1-1/2 cup cold water
1 teaspoon bourbon vanilla extract (or regular vanilla extract)

FILLING ADDITIONS:
2 slightly ripe bananas, halved lengthwise and sliced
1/2 cup miniature marshmallows
1/2 cup shredded coconut, chopped finer

TOPPING:
1 cup fresh whipping cream
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)
1 tablespoon confectioners' sugar (or granulated sugar)

--Sprinkle topping with a pinch of ground cinnamon

METHOD:

In  medium, round, glass bowl, whisk all the pudding ingredients for 3 minutes to slightly thicken. Gently fold in fruit additions. Evenly spread whipped cream topping over pudding mixture, and sprinkle with cinnamon. Cover, and refrigerate for a minimum of 2 hours to allow dessert to fully thicken and for flavors to meld. ~ Enjoy!

~~~~~~~~~~~~
Tip: I place the unopened can of condensed milk in the freezer for a 1/2 hour prior to preparing recipe.

SANDRA’S HEAVENLY HOMEMADE VANILLA EXTRACT and VANILLA BOURBON EXTRACT

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

Yields: 8 oz. vanilla extract 

+ 8 oz. vanilla bourbon extract

Prep: 15 Mins.

--2 (8 oz.) canning jars with lids and rings

INGREDIENTS

***Vanilla Extract

3 medium organic vanilla beans

1 cup quality vodka

***Vanilla Bourbon Extract

3 medium organic vanilla bourbon beans

1 cup quality bourbon

METHOD

Place your jars, lids, and rings in a medium saucepan, and cover with water.  Bring to boil for 10 minutes to sterilize.  Remove jars, rings, and lids with tongs, and place on a clean kitchen towel to cool and air dry.

Meanwhile, cut the beans in half crosswise, and then lengthwise to expose seeds. Tuck the beans inside the respective jars and fill with one with vodka, and the other bourbon. Place lids and rings on jars and close tightly, shake them a few times, label, and place it in a cool, dark cabinet. 

Let them rest for 8 weeks, while occasionally shaking a couple times per week, which will become darker over time.  After 8 weeks you can start using your homemade extracts in recipes for custards, pies, tarts, breads, desserts, crepes, sauces, breakfast dishes, smoothies, and so on. If you would like some of the seeds in your recipe, just shake the jar beforehand. – Enjoy!

-- Click here for: Lemon Extract recipe (shown below)...

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

Tips:  Use as much as you need, and when you have only 20% of the extract remaining you should replenish them respectively with more vodka/bourbon, and shake again. In addition, when you're using a fresh vanilla/bourbon bean in a recipe, add the empty pod to the respective jar of homemade extract. If you continue to feed them in this manner, the extracts will keep forever; simply remove some of the older beans if the jars become too crowded.

Empty vanilla or vanilla bourbon pods can be placed in sugar jars, or tea tins to flavor them as well.

SANDRA'S CARDAMOM FRENCH TOAST with SAUTÉED APPLES and WHIPPED CREAM

A featured recipe I created inspired 
by incorporating organic spices from a
locally owned Red Onion Organic 
Spice & Tea Company...

Servings: (2)
Prep: 10 Mins. |
Cook 8 to 10 Mins.

Posted: by Sandra

INGREDIENTS

***Apple topping
1 tablespoon unsalted butter
1 apple
--(I used Rancho Royale,
peeled, cored and sliced ¼” thick)
1/2 teaspoon cornstarch
2 tablespoons cold water
2 tablespoons dark brown sugar
1/8 teaspoon cinnamon

***French Toast
3 large eggs
1-1/2 tablespoons whole milk

4 green organic cardamom pods, seeds removed, and ground fine
1/8 teaspoon seeds scraped from a split organic vanilla bean (generally ½ a bean)
1/4 teaspoon organic lemon peel powder
4 slices organic whole wheat bread
1 tablespoon unsalted butter

--¼ cup prepared whipping cream

METHOD

Use a paring knife to slit the cardamom pods lengthwise, remove the seeds and discard the outer pods. Pour the seeds into a spice grinder and pulse until the seeds are finely ground, about 2 minutes, and set aside.

To make the topping, heat a small non-stick skillet with 1 tablespoon of butter over medium heat; add apple slices. Saute while folding constantly with a spatula until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon, and reduce to low to simmer.

Meanwhile, in a shallow bowl, whisk the eggs, milk, vanilla bean seeds, lemon peel powder, and ground cardamom. Add each of the bread slices to the egg mixture, and turn gently to coat evenly.

Heat a griddle (or large skillet) over medium heat, and melt the butter to evenly coat the bottom. Remove the bread from the egg mixture, letting the excess drip back into the bowl. Arrange 4 bread slices onto griddle and cook until golden brown, about 2 minutes. Turn the bread over and cook until golden brown on the other side, about 2 minutes more.

Divide the French toast between two serving plates, mound the apple topping over the French toast, and top with whipped cream. – Enjoy with a light drizzle of your favorite maple syrup!


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*Tip: Green Cardamom Pods are a member of the ginger family, and provide a spicy, aromatic sweetness to this French toast, as does the vanilla bean seeds, including adding a hint of Lemon flavor from the Powdered Peel.


Also, you can store the scraped vanilla bean in an airtight jar with sugar, and in a few weeks you'll have vanilla bean infused sugar for using in baking recipes, tea, etc.

SANDRA’S APPLE STREUSEL PIE topped with FRENCH VANILLA ICE CREAM

My latest version of this apple pie 
has become our all-time favorite...

Servings: (8)

Prep: 20 Mins. |
Cook/Bake:
Crust 5 Mins.;
Filling 10 Mins;
and Pie 1 Hr.

Posted by Sandra

*Streusel crust:
2 cups all-purpose flour
½ cup dark brown sugar
½ cup white granulated sugar
3/4 teaspoon kosher salt
3/4 cup old fashioned rolled oats (not quick-cooking)
3/4 cup cold, unsalted butter, cut into small cubes (1-1/2 sticks)

**Pie filling:
1/2 cup dark brown sugar
1 tablespoon cornstarch
1/4 teaspoon fine-grained kosher salt
1-1/2 teaspoon ground cinnamon
3/4 cup cold water
1 tablespoon unsalted butter
2 teaspoons lemon juice
1 teaspoon vanilla extract
4 gala apples (or granny smith if you like a more tart apple pie filling)

METHOD:

Preheat the oven to 350 degrees.

It's hard to wait for 1 hour, although it's a must
for the pie to properly set

*Streusel crust: Combine dry ingredients for the crust in a medium bowl.  Work butter into dry ingredients using a pastry cutter or fork until the mixture resembles the size of small peas. Reserve 1 cup of crust mixture for topping. Pack the remainder into a 10” pie dish, pushing crust evenly into bottom and up the sides using the bottom of a flat measuring cup. Par-bake crust for 5 minutes. Remove from oven, and set aside on cooling rack.

**Pie filling: Meanwhile, whisk together in large saucepan (before heating to prevent lumps) the dark brown sugar, cornstarch, kosher salt, cinnamon, water, butter, and lemon juice, and then bring to a boil. Reduce heat to a simmer, and occasionally stir for 10 minutes. Remove from heat, and add the vanilla extract.

Peel, core, and slice 4 gala apples. Add the apple slices to the sauce, and fold to combine. Gently spoon the apple filling over the crust, and evenly sprinkle top of filling with reserved crumbs. Bake streusel pie for one hour. Remove from oven, and let stand on cooling rack to set.

Serve with a scoop of French Vanilla Ice cream - Enjoy!

SANDRA'S QUICK PUMPKIN SPICE LATTE GRANDE at HOME

I simply have an adoration
for anything pumpkin, thus
the creation of this hot
and tasty beverage...

Servings: (1 Grande, or 2 Regular Latte's)
Prep. 5 Mins.

INSTRUCTIONS

Pumpkin Spice Latte:
1 cup milk
1 heaping teaspoon dark brown sugar
¼ teaspoon vanilla extract
¼ teaspoon pumpkin pie spice (for recipe, click here:  Sandra's Pumpkin Pie Spice Blend)
¼ cup hot espresso (or double-strength coffee)

Topping Ingredients:
---1 heaping tablespoon sweetened whipped cream
---A pinch pumpkin pie spice

METHOD

Set out the blender on the counter. Begin brewing your hot espresso (or double-strength hot coffee.)

Meanwhile, heat the milk, brown sugar, vanilla extract, and pumpkin pie spice in a 2-cup glass measuring cup in the microwave on high for 2 minutes. Add the hot milk mixture to the blender. For safety, remove center of lid, and cover the blender with a kitchen towel to prevent splashing, and puree until mixture becomes frothy, about 15 seconds or so.

Pour hot espresso into a large mug, and then pour hot milk mixture from blender on top of espresso, reserving some of the top froth to spoon over top of latte, and then add a heaping dollop of sweet whipped cream, and a sprinkling of pumpkin pie spice. – Enjoy!

SANDRA'S FROZEN BANANA and BLUEBERRY SMOOTHIE

What a great way to start
the morning with this
refreshingly tasting smoothie...

Serving: (1 lg., or 2 small)
Prep: 3 Mins.

Posted by Sandra

INGREDIENTS

1 *frozen and peeled banana, cut into 4 pieces
1/2 cup frozen blueberries
2/3 cup milk
1 (8 oz.) container blueberry yogurt
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

--1 straw (optional)

METHOD

Pour all ingredients into a blender, puree for 1 minute until smooth, and serve. – Enjoy!


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


*Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S PUMPKIN CREAM CHEESE and BAGELS

I'm a pumpkin anything fanatic so hence the recipe
that I make year round, along with homemade bagels
using my pumpkin pie spice blend...

Yields: (1 cup)
Prep: 5 Mins.

Posted by Sandra

INGREDIENTS

4 oz. pkg. cream cheese, at room temperature
½ cup canned pure pumpkin puree
1/3 cup dark brown sugar
1 tablespoon maple syrup
1 teaspoon pumpkin pie spice (for a homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
½ teaspoon vanilla extract

--Cinnamon whole wheat bagels, toasted
-(or your favorite flavor) -
or for my bagel recipe, click here: Sandra's Homemade Bagels)

METHOD

Combine all the ingredients in a small bowl with a hand mixer, beat until the mixture is smooth. Cover and put in the refrigerator for at least 30 minutes for flavors to meld, and mixture is chilled enough to spread.

Spread this pumpkin cream cheese on toasted bagels in the morning or as snack later in the day – enjoy! Please be sure to store any leftovers in the refrigerator in an airtight container.


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


Tips: Children love to help, especially because there are so few ingredients in this recipe – have fun with your family ;-) ~ it’s a bonus because kids tend love these!


Also, this chilled spread is wonderful with butter-flavored crackers, such as ritz, club crackers, etc., or you can serve this at room temperature as a dip with sliced apples, bananas, and so on.

SANDRA'S FROZEN BANANA CHOCOLATE SMOOTHIE

A very satisfying smoothie 
you can have within minutes...

Serving: (1)

Prep: 3 Mins.
Posted by Sandra

INGREDIENTS

1 frozen and peeled banana, cut into 4 pieces
2/3 cup milk
2 Lindt Lindor chocolates (any flavor)
2 tablespoons hot espresso, or strong coffee
¼ teaspoon ground cinnamon
¼ teaspoon vanilla extract

--1 french vanilla pepperidge farm creme filled pirouette rolled wafer, broke in half

METHOD

Pour all ingredients into a blender, and puree for 1 minute, just until smooth, and serve. – Enjoy!

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


Tip: I freeze peeled, ripe bananas that I've cut into quarters in Ziploc bags. I use them often for frozen treats such as this, or for baking in recipes later on once thawed.

SANDRA'S PERFECT WHIPPED CREAM

This a no-fail, quick, and 
easy recipe to master...

Yields: (Slightly over 1 cup)
Prep: Appx. 5 Mins.

Posted by Sandra

INGREDIENTS

1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

METHOD

Chill a small mixing bowl and beaters in the freezer for 30 minutes. Add the cream to the bowl and beat until it begins to thicken. Add the powder sugar and vanilla, and continue to beat until soft peaks form. – Enjoy!

SANDRA'S 3-MINUTE HOMEMADE HOT CHOCOLATE FOR 2

A quick and easy homemade
cup of hot chocolate that is
extraordinary...

Servings: (2)

Prep: 3 Mins.

Posted: by Sandra at 

INGREDIENTS:

¼ cup water

2 tablespoons unsweetened Hershey’s Cocoa Powder

2 tablespoons granulated sugar

Tiny pinch of kosher salt

1-1/2 cups milk

¼ teaspoon vanilla

Dash of ground cinnamon

Garnish:
--Miniature marshmallows

METHOD

Add ¼ cup water to a 4-cup glass measuring vessel, and sprinkle in the cocoa powder, sugar, and tiny pinch of kosher salt. Place in microwave on high for 30 seconds. Remove, and whisk to combine syrup ingredients.

Add the milk, and continue to microwave on high for 2 TO 2-1/2 minutes, or until sufficiently hot. Remove and add the vanilla, and cinnamon, whisking to combine. Immediately pour hot chocolate into two 8-oz. mugs, and garnish each with miniature marshmallows. – Enjoy!

SANDRA'S RHUBARB N’ STRAWBERRY CRUMBLE

A very tasty dessert with French vanilla ice cream
or alone with a steaming
cup of coffee or herbal tea...

Servings: (12)
Prep: 15 mins. |
Cook: 40 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve

**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces

METHOD

Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.

In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.

In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.

In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they don't float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.

In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.

Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!


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Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.

SANDRA'S QUICK and EASY BOSTON CREAM PIE

I have to admit, this is one of my all-time
favorite cakes (even though
it's referred to as a pie ;)...

Servings: (12)

Posted by Sandra
Overall time: 45 minutes

INGREDIENTS:

Cake:
-1 pkg. yellow cake mix, prepared and baked into two round layers
-1 large pkg. instant vanilla pudding mix
--+ 1/2 teaspoon vanilla extract added while mixing

Topping:
-1 (1 oz.) sq. unsweetened chocolate
-1 tbsp. butter
-1 cup sifted confectioners' sugar
-1/2 teaspoon vanilla
-3 to 4 teaspoons hot tap water

METHOD

Prepare cake pans and mix, according to directions. Cool cake layers.

Prepare pudding mix, according to directions; plus add 1/2 teaspoon vanilla extract while mixing. Let stand 10 minutes.

Using a serrated knife, cut each of the two cake layers evenly in half horizontally, and lightly brush crumbs away with a pastry brush. Assembly layers as follows:
- Lay first cake layer on platter, bottom side up, and spread with pudding;
- Top with second layer of cake, bottom side down, and spread with pudding;
- Top with third layer, bottom side down, and top with pudding; and
- Top with fourth layer, top side up.

In a small saucepan, stir chocolate and butter over low heat until melted. Remove from heat and stir in confectioners' sugar and vanilla. Blend in enough hot water so chocolate mixture will pour easily over cake (see photo for consistency). Spread chocolate mixture over top cake layer (again, as in photo).

Let prepared cake stand until chocolate sets, about 1 hour, and serve. ~ Enjoy!