SANDRA'S TROPICAL BANANA SPLIT DESSERT

Prepared this decadent dessert this morning,
and now enjoying it this evening...

Servings: (9-12)

Prep: 20 Mins.

Chill Crust (Freezer): 10 Mins.

Chill Dessert (Frig): 4 Hrs.

INGREDIENTS:

Crust

4-1/2 graham crackers, crushed (equals about 3/4's cup of crumbs)

1/4 cup sugar

3 tablespoons unsalted butter, melted

Pudding filling

1 (5.1 oz pkg) Vanilla Instant Pudding

2 cups cold milk

1/2 teaspoon vanilla extract

Pudding filling toppings:

1 can (8 oz.) crushed pineapple, drained

1/4 cup coconut flakes

2 sliced bananas (plus 1 more banana for serving)

2 tablespoons prepared chocolate sauce in squeeze bottle (plus more for serving)

Whipped topping

1/2 cup cold, fresh whipped cream  + 1 tablespoon sugar + 1/2 teaspoon vanilla, whipped

1 (8 oz. pkg) cream cheese, softened

1/4 cup sugar

1/2 teaspoon vanilla extract

Just before serving - toppings

1 final sliced banana

1/4 cup chopped candied pecans

2 tablespoons chocolate sauce

METHOD:

Mix graham cracker crumbs, 1/4 cup sugar and butter; press onto bottom of 8" square glass baking dish. Freeze 10 min.

Meanwhile, prepare whipped cream in stand mixer with sugar and vanillla. When done whipping, add softened  cream cheese and remaining 1/4 cup sugar and whip with mixer until blended and smooth. Set aside.

In a medium bowl, beat pudding mixes and milk with whisk for 2 minutes. Spread filling carefully over crust; top with pineapple and coconut flakes. Slice 2 bananas; arrange over pineapple, and drizzle with 2 tablespoons of chocolate sauce.

Top with whipped cream mixture using an offset spatula.

Refrigerate dessert, covered with plastic wrap, for 4 hours to set and allow flavors to meld.

Heading to the refrigerator to set for 4 hours...

Slice the final banana just before serving. Cut dessert into squares to serve. Arrange banana slices over each dessert serving, drizzle with remaining 2 tablespoons of chocolate sauce, and sprinkle with chopped candied pecans. ~ Enjoy!

SANDRA’S ANYTIME MARSHMALLOW-WHIPPED SWEET POTATOES

A very scrumptious

side dish to serve anytime,

not just during holidays anymore...

Serves: 4

Prep:  10 Mins.

Cook/ Bake: 30 Mins. Total

INGREDIENTS

2 lbs. sweet potatoes (about 3 to 4), peeled, and cut into 1” cubes

3 tablespoons freshly squeezed orange juice

½ teaspoon fresh orange zest

2 tablespoons unsalted butter

1/4 teaspoon ground ginger

1/4 teaspoon fine-grain sea salt

Pinch of white pepper

2 cups miniature marshmallows, divided

METHOD

Preheat the oven to 350 degrees. Spray a 1-quart baking dish, and set aside.

Place the sweet potatoes into a medium sized pot and cover with cold water, cover pot and bring to boil over medium-high heat.  Boil for 15 minutes, just until sweet potatoes are tender when pierced.  Drain, and pour the hot sweet potatoes into a medium bowl; add the orange juice, butter, ginger, sea salt, white pepper, and 1 cup of miniature marshmallows.  Using an electric hand mixer immediately beat the hot mixture on medium speed until light and fluffy. (If you need to further melt the marshmallows, as I do at times, feel free to microwave the mixture on high for 1 minute, then continue mixing until fluffy.)

Spoon the mixture into the prepared baking dish. Arrange the remaining 1 cup of miniature marshmallows over the top of the whipped sweet potatoes.

Bake, uncovered, for about 15 minutes, until the marshmallows turn a light and crispy golden brown. ~ Enjoy!

This pairs well with my recipe for Whole-Roasted Spicy Beer-Can Chicken (which I made on the outdoor charcoal grill versus in the oven):

Sandra's Whole-Roasted Spicy Beer-Can Chicken

SANDRA’S TANTALIZING TOASTED COCONUT-BANANA CREAM PIE

A lovely dessert of many wonderful flavors and textures...

Serves: (8)

Prep and Stand Time: 2 Hours

Cook: About 1 Hour Total

INGREDIENTS (Updated as of 8-3/15)

Pie:

3/4 cup granulated sugar

1 cup unsweetened coconut milk
1 cup unsweetened condensed milk, divided (as you'll need to form a slurry with 1/2 cup)

1/4 cup cornstarch

5 egg yolks*

1/4 teaspoon fine-grained kosher salt

1-1/2 cup shaved, toasted sweetened coconut (or grated)

2 teaspoons vanilla extract

1 tablespoon unsalted butter

1 (9”) baked pie shell (store-bought, or Sandra’s Homemade Pie Crust)

3 ripe bananas, sliced

Topping:

2 cups of prepared whipped cream

1/2 cup toasted sweetened coconut

METHOD

Preheat oven to 300 degrees.

Sweet shaved coconut...

Oven toasted coconut...

Meanwhile, toast 2 cups of shaved coconut in the oven by spreading in a thin layer on a dry foil-lined baking sheet. Bake for about 15 minutes; stirring half way through to ensure coconut browns evenly.  Set aside to cool.

Increase oven to 350 degrees, and allow it to preheat.

Bake pie shell until golden, about 20 minutes. Remove from the oven, and cool completely before using.

In a medium saucepan, combine 3/4 cup sugar, coconut milk, and 1/2 cup milk; heat just prior to boiling point while occasionally stirring.

In a small mixing bowl, whisk the remaining 1/2 cup milk and cornstarch together to make a slurry. Whisk egg yolks and salt in medium bowl. Temper yolks by adding 1/2 cup scaled milk mixture to yolks while whisking. Add yolk mixture and slurry back into milk mixture in the saucepan and whisk over medium heat until thickened, about 10 minutes. Remove from heat and add 1-1/2 cups toasted coconut (reserve other ½ cup for topping), vanilla, and butter; whisking until uniformly incorporated.  Cover and let filling cool to room temperature.

Banana slices in baked pie shell...

Filled pie shell...

Add a layer of bananas to the bottom of baked pie shell, and top with ½ the filling.  Add another layer of bananas, and the remaining filling over top.  Top with whipped cream, and remaining ½ cup toasted coconut.  

Whipped cream on top of filling...

Final layer of toasted coconut over whipped cream
and ready to refrigerate for 2 hours to set...

Loosely cover the pie with plastic wrap and place in refrigerator to chill and set, about 2 hours.  Then slice, and serve. ~ Enjoy!

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 FABULOUS FRESH PEACH CRUMBLE

The absolute delightful dessert
where you'll savor every bite, seriously...

Servings: (12)
Prep: 15 mins. |
Bake: 1 hr. 15 mins.

Posted by Sandra

INGREDIENTS

***Filling
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup all-purpose flour
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon fine-grain kosher salt
5 cups fresh peaches, blanched to peel, and sliced
1 teaspoon cornstarch
1 lemon, juiced
1 teaspoon vanilla extract
1 teaspoon unsalted butter, at room temperature

***Crumble
1/4 cup brown sugar
1/4 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup rolled oats (not quick cooking)
1/4 cup glazed pecans, chopped
1/2 cup dried blueberries
Pinch of freshly grated nutmeg
1 teaspoon ground cinnamon
Pinch of fine-grain kosher salt
1 stick unsalted butter, chilled, and cut into cubes

METHOD

Preheat oven to 450 degrees. Spray a 13”x9” baking dish with butter flavored oil, and set aside.

To make the peach filling, in a large bowl stir together brown sugar, granulated sugar, flour, nutmeg, cinnamon and kosher salt. Add peaches and gently toss to coat. Mix together cornstarch and lemon juice, and vanilla, and then stir into peaches to incorporate. Add the filling mixture into the prepared 9”x13” baking dish, and evenly spread mixture out. Dot with 1 teaspoon of butter by breaking into pieces beforehand.

To make the crumble, in a medium bowl combine dry ingredients, add in 1 stick of butter chilled cubes and combine with pastry cutter or fork, until the dry mixture is the size of small peas.

Top peaches with half of the crumble topping. Reduce oven temperature to 350 degrees and bake Peach Crumble, uncovered, for 30 minutes. Add the remaining crumble topping, and reduce heat to 325 degrees and finish by baking, uncovered,  for another 45 minutes. Remove from oven and let stand for 15 minutes to set Peach Crumble before serving. - Enjoy!


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Tip: I serve this Peach Crumble warm with french vanilla ice cream and/or fresh whipped cream.

SANDRA'S (3) RECIPES: HOT COFFEE TODDIES

All 3 recipes for
hot toddies are immensely
spectacular on
cold winter days,
and especially nice
on St. Patrick's Day...

Serving: (1 each)

IRISH COFFEE

1 teaspoon raw sugar
--(or dark brown sugar)
1-1/2 ozs. Irish whiskey
4 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the whiskey over the sugar in an 8 oz. glass mug, and top with coffee within 1” of rim, then spoon cream over top, and serve.

(Note: If you use sweetened whipped cream the toddy tends to become too sweet.)

IRISH CREAM COFFEE

1-1/2 ozs. Irish whiskey
1/2 oz. Irish cream (I prefer Baileys)
1 teaspoon dark brown sugar
--(or raw sugar)
6 ozs. hot coffee
Unsweetened whipped cream

Make the whipped cream, and coffee. Pour the coffee over the brown sugar in an 8 oz. glass mug and stir to dissolve, adding the whiskey and Baileys Irish Cream within 1” of rim; spoon the whipped cream over top, and serve.

KEOKE COFFEE

1/2 oz. kahlua
1/2 oz. creme de cacoa
1/2 oz. Christian Brothers Brandy
4 ozs. hot coffee
Unsweetened whipped cream

Make whipped cream, and coffee. Add spirits to an 8 oz. glass mug, and stir to combine. Pour in coffee to within 1” of rim, then spoon whipped cream over top and serve.

(Credits: To a bartender in a famous downtown Anchorage restaurant who provided this Keoke Coffee recipe to me years ago.)

SANDRA'S GERMAN CHOCOLATE BROWNIES with BERRIES and CREAM

A lovely dessert that will
more than likely keep you 
coming back for more...

Prep: 15 min |
Bake: 30 to 35 mins

Posted by Sandra

INGREDIENTS:

1 cup unsalted butter, melted
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
2 teaspoons vanilla extract
4 large eggs, lightly beaten
1 cup all-purpose flour, sifted
1/2 teaspoon baking powder
1/2 teaspoon fine-grained kosher salt
1/2 cup pecans, finely chopped
1/4 cup grated, sweetened coconut, chopped finer

Garnish options:
Fresh strawberries, raspberries, and prepared whipped cream
--(If you wish to macerate* your berries, see Tip below)

METHOD

Preheat oven to 350 degrees.

Melt the butter in microwave; add to large bowl, along with remaining ingredients in the order listed.

Line a 9x13 baking dish with foil and spray with oil (leave overhanging edges to form handles for removing after baking).  Add the batter to the prepared baking dish, and bake for 30 to 35 minutes, until a toothpick inserted in center comes out clean.

Cool completely.  Remove foil, cut into squares, and serve as shown in the photograph above. - Enjoy!


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Tip: To macerate* 2 cups of berries, de-stem and rinse, then gently dry with paper towels. Place in medium bowl with 1 tablespoon sugar and 1 teaspoon lemon juice; gently toss, and let berries sit at room temperature to macerate for 30 minutes.