SANDRA'S HOMEMADE HAWAIIAN PIZZA

I created this from an inspiration of a pizza I ate 'and loved'
while vacationing in Maui...

Servings: (6 to 8)
Prep: 20 mins. |
Baking: 25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***Sauce:
3 tablespoons olive oil
1 onion, diced
3 cloves of garlic, chopped
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 (14.5 oz.) cans crushed tomatoes
2 tablespoons roughly chopped fresh basil
kosher salt and fresh ground pepper to taste

***Toppings:
1 cup smoked ham, chopped
2 cups mozzarella cheese, shredded
1/4 cup green bell pepper, finely chopped
1 cup fresh pineapple, chopped
1 green onion, finely sliced

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add flour, kosher salt, and olive oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in a 425 degree oven for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Meanwhile, heat the olive oil in a medium skillet over medium heat, add the onion and saute until translucent, about 3 minutes. Add the garlic, red pepper flakes, and oregano, and then sauté for 2 minutes. Stir in the crushed tomatoes, and basil. Season with salt and pepper to taste, and simmer for 15 minutes over low heat. Remove and let cool to room temperature before spreading on pizza crust.

***Prepare the toppings:
Ladle the sauce over the pizza, and then with the bottom of the ladle use a circular motion to spread sauce evenly over crust within ½” of edge. Place the diced smoked ham over the sauce, sprinkle with mozzarella cheese, bell pepper, and chopped pineapple. Place pizza on middle rack in oven, and bake at 425 degrees for 15 minutes, until crust is golden brown. Remove and sprinkle with green onions, and cut into slices - Enjoy!

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Tip: Prepare the sauce so it can cool, and other topping ingredients while pizza dough is rising.

SANDRA'S HOMEMADE MOUTH-WATERING MEDITERRANEAN PIZZA

This pizza was inspired by my favorite pizza 
that I've eaten a few times
at the Glacier Brewhouse in Anchorage...

Servings: (6 to 8)
Prep: 15 mins. |
25 mins. total + rising time

Posted by Sandra

INGREDIENTS:

***Dough:
1-1/2 cups warm water
½ teaspoon sugar
2-1/4 teaspoons active dry yeast (or 1 packet)
3-1/3 cups all-purpose flour, plus more for rolling out dough
1 teaspoon kosher salt
1 tablespoon olive oil, plus more in other steps
1 teaspoon cornmeal

***White Sauce:
2 tablespoons butter
1 garlic clove, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour
1 cup milk
¼ cup parmesan cheese
freshly ground black pepper to taste

***Toppings:
12 baby spinach leaves
6 crimini mushrooms, thinly sliced
1 roma tomato, thinly sliced
1 (14.5 oz.) can marinated artichoke hearts, drained and sliced
8 pitted kalamata olives, quartered lengthwise
2 green onions, sliced
1 tablespoon roughly chopped basil
2 cups mozzarella cheese, shredded

METHOD:

***Prepare the dough:
In the bowl of standing mixer fitted with a dough hook, combine warm water, sugar and yeast. Let stand for 5 minutes until yeast blooms. Add 3-1/3 cups of flour, kosher salt, and oil. Mix on medium speed for 5 minutes, just until the dough is smooth elastic. Spray a medium-size bowl with oil, and place the ball of dough in it, rubbing it around in oil, and then flip over and cover with a clean towel. Place bowl of dough in a warm place until it has doubled in volume, about 1 hr., and place dough on floured surface and roll out into a 12” round, building up the outer edge slightly. Transfer to an oiled pizza pan that has been slightly sprinkled with cornmeal. Brush the entire top and outer edge of unbaked crust with olive oil. Par-bake the crust in the oven at 425 degrees for 10 minutes. Remove from oven, and set aside.

***Prepare the sauce:
Melt 2 tablespoons of butter in a medium saucepan over medium heat. Add the minced garlic and red pepper flakes and cook for 30 seconds. Add 1 tablespoon flour while whisking, and cook for 2 minutes. Add 1 cup of milk while whisking to prevent lumps, reduce the heat to low and let simmer until thickened, about 2 more minutes. Turn off heat and stir in parmesan, and season with pepper to taste (no need to add more salt, as there is plenty already in the cheese).

***Prepare the toppings:
Ladle the sauce over the pizza, and then with the bottom of the ladle use a circular motion to spread sauce evenly over crust within ½” of edge. Arrange spinach leaves over sauce, sprinkle with mushrooms. Place tomato slices, artichoke hearts, and kalamata olives over mushrooms. Sprinkle with green onions, basil, and shredded mozzarella cheese. Place pizza on middle rack in oven, and bake at 425 degrees for 20 minutes, until crust is golden brown.

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Tip:  Prepare the sauce so it cools, and other topping ingredients while pizza dough is rising.

SANDRA'S PERFECT PUMPKIN CREME BRULEE

I used to wait for pumpkin creme brulee
to be served only during Thanksgiving 
at a local restaurant. I wanted it more often 
so I decided to create my own recipe...

Yields: (6 individual ramekins)
Prep: 15 mins. |
Bake: 30 to 35 mins.
Broil: 2 to 4 mins.

INGREDIENTS

3 cups heavy or whipping cream
2 tablespoons dark Jamaican rum, (optional)
1 teaspoon pumpkin pie spice
--(For a my homemade spice blend, click here: Sandra's Pumpkin Pie Spice Blend)
Pinch of salt
1 cup granulated sugar, divided
8 large egg yolks
1 (15 oz. can) pure pumpkin puree, (not pumpkin pie mix)

METHOD

Preheat oven to 325 degrees.

In heavy-bottom medium saucepan, with wire whisk mix cream, rum, spice, salt, and 3/4 cup sugar. Heat over medium-high heat until bubbles form around edge of pan. Remove saucepan from heat.

Meanwhile separate the eggs, retaining just the yolks in large bowl. With a whisk, beat egg yolks and pumpkin until well combined. Very slowly whisk warm cream mixture into egg mixture until well blended.

Place six (8 oz.) broiler-safe ramekins or custard cups in large roasting pan. Pour cream mixture evenly into ramekins. Carefully pour enough hot water into pan to come halfway up sides of ramekins. Place pan in oven, and bake for 30 to 35 minutes, just until set (mixture will still be slightly soft in center). Remove from oven and transfer ramekins to wire rack to cool at room temperature. Cover and refrigerate until well chilled, at least 3 hours.

Remove from refrigerator and allow to them to reach room temp., about 30 minutes. Just before serving, from remaining 1/4-cup sugar, sprinkle 1-1/2 teaspoons evenly over the top of each custard.

Place ramekins on baking sheet for easier handling. With broiler rack at closest position to heat source, broiling custard 2 to 4 minutes, just until sugar melts and browns – watch closely (to resemble the photograph above).

Serve immediately – you’ll be in heaven. - Enjoy!

SANDRA'S AUTHENTIC CHICKEN ADOBO (Thanks via a former Juneau restaurant owner)...

When I requested this recipe 25 years ago at a local eatery, 
the owner said he didn't measure 
and allowed me watch him prepare this 
Juneauite favorite...

Prep: 5 mins. 

Cook: 30 mins.
Servings: (6 =
2 pieces of chicken ea.)

INGREDIENTS:

12 chicken pieces (6 thighs, 6 drums)
2 tablespoons olive oil
4 cups hot water
½ cup apple cider vinegar
1/4 cup low-sodium soy sauce
½ teaspoon black pepper corns
5 cloves garlic, minced
1 tablespoon pickling spice
1 teaspoon chili powder
1 teaspoon cinnamon
2 tablespoons dark brown sugar
1 teaspoon paprika
4 tablespoons cornstarch (mixed 1/4 cup cold water to dissolve)

--Prepared steamed rice

METHOD

Begin preparing steamed rice.

Heat dutch oven to medium-high heat. When hot, add olive oil, then chicken and sear for 5 minutes; turning and doing so on other side for an additional 5 minutes (try not to disturb chicken while browning). Add all other ingredients, except cornstarch and water for slurry, and reduce heat to medium-low. Cover setting lid slightly ajar, and simmer for 20 minutes. Remove lid, re-whisk the cornstarch and water slurry, and while gently stirring with a spoon add to pot and bring to boil to thicken.

Serve chicken adobo over steamed rice.

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Tip: Japanese Salad and Restaurant-Style Dressing pairs well as a side.  Also, if you do not like the pickling spice loose, simply tie in cheesecloth and toss in dutch oven.

SANDRA'S ROBUST ROASTED SHRIMP with a HOMEMADE THOUSAND ISLAND DIPPING SAUCE

A quick and easy method in which to prepare
a very tasty and rewarding shrimp dish...

Servings: (4)
Prep: 10 mins. |
Roast: 6 mins.

Posted: by Sandra 

INGREDIENTS:

***Thousand Island Dip/Dressing (Yields 2-1/2 cups)
1 cup mayonnaise
1 cup ketchup
¼ cup sweet pickle relish
2 teaspoons worchestershire sauce
1 tablespoon sugar
2 tablespoons milk (add more or less, depending of your desired thickness)
1 boiled egg, finely chopped

***Roasting Shrimp
20 large raw shrimp/prawns, peeled (tails on)
kosher salt and freshly ground pepper to taste
2 teaspoons olive oil
2 teaspoons lemon juice

--Lemon wedges for serving

METHOD

To make the dip, whisk all ingredients in a medium-sized bowl until creamy. Place into refrigerator in an airtight covered glass container, until ready to serve, and for flavors to meld.

To roast the shrimp, preheat oven to 400 degrees. Prepare a baking sheet lined with foil and sprayed with oil, and set aside.

Place prepared fresh shrimp in a medium-sized bowl and sprinkle with kosher salt and freshly ground pepper, to taste. Pour olive oil and lemon juice over the shrimp, and toss to coat. Place onto prepared baking sheet, and roast in oven for 5 to 6 minutes, just until the shrimp are opaque and have a slight curl; turning halfway through cooking - do not overcook. Cool shrimp and serve with a side of homemade thousand island dip and lemon wedges ~ Enjoy!

SANDRA'S HOMEMADE RUSSIAN DRESSING

A tangy delicious dressing that I use
with many salads, including my
awesome Taco Salad...

Yields: (1/2 cup)
Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

1/3 cup ketchup
2 tablespoons honey
2 tablespoons red wine vinegar
Pinch of salt
3 tablespoons grated onion
1 teaspoon worcestershire
3 tablespoons olive oil


METHOD:

Whisk all ingredients in a medium-sized bowl until emulsified. Place into refrigerator in an airtight, covered, glass container. – Enjoy!

SANDRA'S TANGY THOUSAND ISLAND DRESSING OR DIP - HOMEMADE

This tangy Thousand Island Dressing/Dip will
store for up to 1 week in the refrigerator...

Servings: (2-1/2 cups)
Prep: 5 mins.

Posted: by Sandra 

INGREDIENTS:

1 cup mayonnaise
1 cup ketchup
¼ cup sweet pickle relish
2 teaspoons Worcestershire
1 tablespoon granulated sugar
2 tablespoons milk
--(add more or less, depending of your desired thickness)
1 boiled egg, finely chopped

METHOD

Whisk all ingredients in a medium-sized bowl until creamy. Place into refrigerator in an airtight, covered, glass container and use as you shall. ~ Enjoy!

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Tip: This of course is great used as a salad dressing, although it is also wonderful used as a dip for shrimp/prawns, as a spread for sandwiches, especially reubens and burgers...

You might also like this recipe: 

Sandra's Robust Roasted
Shrimp with a Thousand
Island Dipping Sauce

SANDRA'S STAPLE HOMEMADE CHEDDAR CHEESE SAUCE

A simple method to make a
full-bodied cheddar cheese sauce for
an addition to steamed broccoli, cauliflower, asparagus,
and many other side dish or appetizer options...

Yields: (Appx. ¾ cup)
Prep: 5 mins. |
Cook 8 to 10 mins.

Posted by Sandra

INGREDIENTS:

1-1/2 tablespoons unsalted butter
1-1/2 tablespoons all-purpose flour
Kosher salt and freshly ground pepper, to taste
3/4 cup milk
1/2 cup sharp cheddar cheese; grated
1/4 teaspoon ground turmeric - optional (Beautifully enhances the ‘yellow’ color without changing flavor; adding a healthy note)

METHOD:

Melt butter in a saucepan over medium heat. Whisk in the flour and seasonings and let the ‘flour flavor’ cook out for a couple of minutes (do not let mixture brown though); gradually add the milk while whisking constantly, until well blended. Turn off heat, and add cheese and turmeric, whisking until smooth.

SANDRA'S HOMEMADE CHILI SAUCE

A very good Chili Sauce staple 
to have on-hand at all times.
You'll find that I use this in
many recipes listed on this site...

Yields: (Appx. 4 cups)

Prep: 5 mins. |
Cook 30 mins.


Posted by Sandra

INGREDIENTS

2 (14.5 oz. cans) diced tomatoes, undrained
1 small spanish onion, diced
½ cup dark brown sugar
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
1 tablespoon chili powder
1 teaspoon red pepper flakes
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
1 teaspoon cider vinegar

METHOD

Place all ingredients together in blender; pulsing just until slightly chunky. Place in a saucepan over medium-high heat and bring to boil, then reduce heat and simmer with lid tilted (letting some steam escape) for 30 minutes.

Cool and place in an airtight jar (labeled with name, date made, including expiration date). ~ Enjoy!

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Tip: This chili sauce will last up to 6 months in your refrigerator to use in a host of recipes, or when making chili,  or just to heat and use as a sauce with seafood.

SANDRA'S CLASSY CHORIZO and POTATO FRITTATA

What a wonderful combination
with the perfect level of spice that you
can serve hot, warm, or at room temperature
any time of day...

Servings (4)

Posted by Sandra
Prep: 15 mins. |
Cook 25 mins.

INGREDIENTS:

2 large russet potatoes, peeled and cut into ½” cubes
2 tablespoons olive oil
1/2 onion, chopped
kosher salt and ground pepper
1 (10 oz.) roll of chorizo sausage (cut into small chunks)
2 garlic cloves, minced
6 eggs
2/3 cup milk
2 green onions, chopped
1 jarred roasted red pepper, chopped
1 cup cheddar cheese, shredded
2 tablespoons fresh parsley, chopped

METHOD:

Preheat the oven to 350 degrees. Spray a 10" baking dish with oil, and set aside.

Bring a medium pot of water to a boil, and add the potato cubes and cook until they are just tender, about 6 to 8 minutes. Drain and reserve.

Meanwhile, in a medium nonstick saute pan, heat the olive oil to medium-high heat and add the onions, and cook just until translucent. Drop in the sliced chorizo and the garlic and cook until the sausage starts to brown. Remove the pan from heat.

In a large bowl, beat the eggs until they are light yellow in color, and stir in the milk, add the shredded cheddar, and stir in the milk, adding salt and black pepper to taste, and then pour the chorizo mixture from the skillet, including the par-cooked potatoes into the bowl and fold gently to combine. Pour into prepared baking dish, and top with green onions, and chopped roasted red pepper, and parsley.

Bake in oven for about 25 minutes. Remove and let the frittata set in the baking dish for 10 minutes before cutting. Slice into 4 diamond wedges and arrange on serving plates. - Enjoy!


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Tip: I like to serve this frittata with a crisp garden salad, drizzled with a nice vinaigrette.

SANDRA'S SUPERB GRILLED SALMON KABOBS

What a blast to prepare,
and they surely provide for a
spectacular and
scrumptious presentation...

Servings: (4 = 2 skewers ea.)
Prep: 10 mins. |
Grill: 10 mins.

You will need 8 (10”) skewers.  Pre-soak wooden skewers for 30 minutes in water beforehand, or use metal skewers.

INGREDIENTS

2 teaspoons fresh dill, minced (or ½ teaspoon dry)
2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 lb. salmon fillet, skinned and cut into 1”x2” pieces

--Prepared pita bread, cut into triangles (for serving)

METHOD

Preheat indoor/outdoor grill to medium-high heat. Oil a folded paper towel, hold it with tongs, and rub it over the rack or grill pan.

Combine dill, oil, garlic, lemon zest, lemon juice, kosher salt and freshly ground pepper in a medium bowl. Add salmon; toss to coat. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, turning once.

Divide salmon pieces among 8 skewers (discard the marinade). Grill the skewers, carefully turning once after 5 minutes (if using metal skewers, use oven mitts because they’ll be ‘hot’), continue cooking salmon until cooked through, 8 to 10 minutes total (do not disturb them otherwise). Serve immediately with pita triangles - Enjoy!


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Tip: You can also make vegetable kabobs at the same time using red onion, red bell pepper, and tomato chunks drizzled with olive oil, kosher salt and ground pepper on alternate skewers, just as I did (only put them on 10 mins. earlier, as they take a bit longer to cook.)

SANDRA'S GRILLED PEPPERED SALMON with a CREAMY LIME MARINADE

A very, very good method to grill fresh salmon steaks,
which are guaranteed to be flavorful and moist...

Servings: (4)
Prep: 10 Mins. |
Marinate 15 Mins|
Grill: 10 Mins.

Posted by: Sandra

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon honey
1/2 cup low-fat plain yogurt
1 tablespoon fresh ginger, minced
1 clove garlic, minced
1 green onion, sliced
½ teaspoon dry rosemary
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 (1”) thick salmon steaks (if thicker, allow more cooking time)
1 lime, cut into wedges

METHOD:

Whisk together oil, lime juice, honey, yogurt, ginger, garlic, green onion, rosemary, salt and pepper in a shallow non-reactive dish. Add fish steaks and turn to coat with marinade. Cover and marinate for at least 15 minutes, turning once.

Preheat indoor grill to medium-high heat, or an outdoor grill. Oil a folded paper towel, hold it with tongs and rub it over the rack or grill pan.

Coarsely grind pepper onto steaks. Place the steaks onto hot oiled grill rack, turning once at 5 minutes; continue cooking until the fish is opaque, about 10 minutes total (discarding marinade). Serve immediately with lime wedges. - Enjoy!

SANDRA'S ASIAN SIRLOIN SWEET POTATO STIR FRY

An ultimate dish that is healthy and very flavorful,
with all your favorite ingredients merrily
adapted together...

Servings: (4)
Prep: 15 mins. |
Cook: 20 mins.

Posted by Sandra

INGREDIENTS

3 tablespoons olive oil, plus more as needed
12 ozs. sirloin steak, cut into thin slices (it’s easier to slice if frozen for 30 minutes first)
kosher salt and ground pepper
3 cups sweet potatoes, peeled and grated
1 red onion, thinly julienned
1 fresh jalapeno, seeded and minced
1 garlic clove, minced
1/4-cup low sodium soy sauce
2 limes, (1 juiced; plus 1 cut into wedges for garnish)
1/2 cup fresh basil, chopped

--Steamed brown rice, prepared according to directions

METHOD

Put a large non-stick skillet over medium-high heat. When heated, add 1 tablespoon of olive oil and the beef and sprinkle with salt and pepper. Stir immediately, then stir every 20 seconds or so until the meat loses its color, only a minute or two. Transfer the beef to a plate.

Reduce the heat to medium and add the remaining 2 tablespoons oil, tossing in the sweet potatoes, onion, minced jalapeno, and garlic. Cook, stirring only occasionally, until the potatoes change color and begin to brown, and then stir more frequently until they are tender but not at all mushy, about 10 to 15 minutes.

Return the beef to the pan along with the soy sauce and lime juice. Cook, stirring and scraping bits from bottom of the pan, until the liquid is slightly reduced. Toss in the basil, and stir to combine. Serve over steamed brown rice an lime wedges along side.


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TIP: This recipe also works great with shrimp/prawns, pork, or chicken.  I also make this with moose/venison meat, but I like to simmer the meat beforehand for a couple of hours to tenderize, and then I begin the recipe as listed by sauteing the meat first...

SANDRA'S BASIL-ROSEMARY FOCACCIA BREAD - HOMEMADE

This is the basic recipe, and you can deviate to your heart's content
with herbs, and even add cheeses,
although no matter; it's a perfect sandwich  bread of all time...

Servings: (8 to 10)
Prep: 30 Mins. |
Cook: 20 Mins.

Posted by Sandra

INGREDIENTS

***Dough:
1-3/4 cups warm water
1 (4.25 oz. pkg.) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour, sifted
1 teaspoon fine-grain kosher salt,
1/2 cup olive oil

***Prep Dough for Baking:
1/4 cup olive oil
1/2 teaspoon organic dry rosemary
1/2 teaspoon organic dry basil
1/2 teaspoon medium-grain kosher salt

METHOD

To make the dough, combine the warm water, yeast and sugar in the bowl of a stand mixer, and let bloom for 8 minutes.  Fit the stand mixer with the dough hook.  Turn the mixer to low and slowly add one-third of the sifted flour, 1 teaspoon fine-grain kosher salt, 1/2 cup olive oil to the yeast mixture and allow to combine. Slowly add the remaining two-thirds of flour, and once the dough has come together; turn the mixer to medium low, scraping sides if need be - and knead for 8 minutes until dough becomes smooth and soft. Add a bit more flour if the dough is too sticky and tacky.  Spray the inside of a large bowl with olive oil, and place dough in bowl; turning over once to coat.  Cover with plastic wrap, and let rise in a warm and draft-free area (I do so in my oven, no heat, with just the light bulb on) until dough has doubled in size, about 1 hour and 15 minutes.

To prep the dough for baking, coat a baking sheet with half of the olive oil. Put the dough onto the baking sheet and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the other half of olive oil, and evenly sprinkle with rosemary and basil. Continue to stretch and spread the dough with your fingers to fit the pan. As you are doing so, spread your fingers in an outward motion and make finger holes all the way through the dough. (When the dough rises again it will look a bit craggy as it is supposed to).  Place the prepped dough, covered, in a warm place, until it has doubled in size, about 1 hour and 15 minutes.

Preheat the oven to 375 degrees.

Sprinkle the top of focaccia with medium-grain kosher salt, and a light drizzling of olive oil. Bake until focaccia is golden brown, about 20 minutes. Remove from oven, and let it cool before cutting and serving. - Enjoy as is, or use the focaccia to make your favorite Italian-Style Sandwiches!

SANDRA'S QUICK and TASTY TOMATO BASIL SHRIMP over COUSCOUS

What a splendid and healthy meal
you are able to prepare for
your family in less than 10 minutes...

Servings (4)

Prep: 5 mins. |
Cook 6 mins.


Posted by Sandra

INGREDIENTS

2 tablespoons olive oil
1 lb. large shrimp/prawns, peeled and de-veined
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
3/4 cup white wine
1-1/2 cups cherry tomatoes, halved
1/4 cup fresh basil, chopped
Kosher salt and freshly ground black pepper, to taste

--3 cups cooked couscous, prepared according to package directions

METHOD

Start by cooking the couscous according to package directions.

Meanwhile, heat the oil in a large heavy-bottom skillet over medium-high heat until hot but not smoking, then add the shrimp and saute, turning over once, until just cooked through, about 2 minutes (only when they turn pink and have a loose curl). Transfer with a slotted spoon to a medium bowl; reserving drippings.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over medium-high heat, stirring occasionally for 3 minutes. Stir in the tomatoes and basil, and season the sauce with kosher salt and freshly ground pepper, to taste.

Return the shrimp to the pan and cook just until heated through. Fluff the couscous with a fork. Serve the basil-garlic shrimp over the couscous in four serving plates. ~ Enjoy!


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Tip:  This is also wonderful when served over angel hair pasta!

SANDRA'S BEER BATTER HALIBUT and CHIPS

This is a go-to recipe of all time
that is a comfort food in our house
when we're lucky enough to have fresh halibut,
or frozen for that matter...

Servings: (4)
Prep: 10 mins. |
Bake/Fry: 30 mins.

Posted by Sandra

INGREDIENTS

***Baked Fries:
4 large russet potatoes, peeled
Kosher salt

***Beer Batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 teaspoon old bay seasoning
1 bottle dark beer, cold (go with Alaskan Beer ;-)
--1-1/2 pounds halibut, cut into 1”x2” pieces

Cornstarch, for dredging
Peanut oil, for frying

--Serving options:
Malt vinegar
Lemon wedges
Tartar sauce (View recipe here: Tartar Sauce (Sweet or Dill) - Homemade)

METHOD

Heat oven to 400 degrees.

Slice the peeled potatoes into thin ½” wide fries (so they cook faster). Dry the fries thoroughly with paper towel.

Through a sieve over a medium sized bowl sift the flour, baking powder, salt, cayenne pepper, and old bay seasoning. Gently whisk in the beer just until the batter no longer has lumps.

Line a baking sheet with parchment paper (important as fries tend to stick otherwise). Place the dry, sliced uncooked fries into a large ziploc bag and coat with a couple teaspoons peanut oil, sprinkle with kosher salt, and close bag and toss to coat. Spread the coated fries on the prepared baking sheet, not touching. Bake for 30 minutes, or until golden brown and crispy; halfway through the cooking time, turn the fries over.

Meanwhile, (10 minutes before fries are done), heat the peanut oil in an electric skillet to 350 degrees (or a dutch oven, using a thermometer). Don’t over crowd the pan, and begin by ‘lightly’ dredging fish strips in cornstarch (shaking off any excess), and dip into batter, then carefully immerse into hot oil. When golden brown (about 2 to 3 minutes), turn fish over and cook until golden on other side, about 2 to 3 minutes longer. Drain the fish on a paper-towel lined plate, sprinkle with kosher salt while hot.

Remove fries from oven, sprinkle with kosher salt while hot. Add to large platter with the deep-fried halibut, and serve with a slight drizzle of malt vinegar, squeezed lemon wedges, tartar sauce for dipping, and coleslaw as a side.

SANDRA'S TERRIFIC BANANA SPLIT SUPREME

A delightful dessert I've been making 
since I was in elementary school...

Serves: (12)
Prep: 20 mins. |
Refrigerate: 1 hr.

INGREDIENTS

2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1 (12 oz. can) cold evaporated milk
3/4 cup cold milk
2 (3 oz. pkgs.) instant french vanilla jello pudding mix (or vanilla)
2 bananas, sliced
1 (20 oz. can) crushed pineapple, drained
¼ cup coconut, shredded
1 (8oz. tub) frozen whipped topping, thawed
3 tablespoons chopped candied pecans
2 tablespoons chocolate syrup
12 maraschino cherries

METHOD

Coat a 9x13 dish (preferably glass – it’s awesome to see the layers) with cooking spray, and set aside.

Melt butter and sugar until sugar is dissolved in a small saucepan over medium low heat. Remove from heat and add graham cracker crumbs; press into prepared dish (I use the bottom of a flat measuring cup).

In a bowl, whisk the evaporated milk, regular milk and pudding mixes for 2 minutes, until slightly thickened. Spread pudding evenly over crust. Layer with sliced bananas, pineapple, coconut, and whipped topping. Drizzle with chocolate syrup, sprinkle with candied pecans, and top with cherries, then refrigerate for a minimum of 1 hour to set before cutting.

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Tip: Cut into 12 equal squares, and serve with a spatula for a prettier presentation, rather than scooping the dessert out using a spoon.

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!


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

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.

SANDRA'S YUMMY CRAB and ASPARAGUS QUICHE

A quiche that is most delicious anytime of day
during, brunch, breakfast, lunch, or dinner...

Serves: (6)
Prep: 15 mins. |
Cook: 10 mins. to par-bake pie shell + 40 mins. to bake quiche

Posted: by Sandra

INGREDIENTS

2 slices bacon, browned and crumbled
½ bunch fresh asparagus, trimmed and cut into 1” inch pieces
1 garlic clove, minced
1 (9 inch) unbaked pie crust
1 cup cooked lump crab meat
--(I prefer Alaska king crab)
3 eggs
1-1/2 cups half-and-half cream
2 green onions, finely sliced
¼ teaspoon old bay seasoning
kosher salt and pepper to taste
2 cups gruyere cheese, shredded

METHOD

Preheat oven to 350 degrees.

Place bacon in a large, deep skillet. Cook over medium heat until evenly browned. Drain, crumble and set aside. Place asparagus and garlic in a skillet with bacon drippings and cook until tender but still firm, about 5 minutes. Drain and cool.

Place pie crust in quiche baking dish or pie plate, and place foil under a smaller round baking dish and put atop center of crust as a weight (to prevent shrinking); place in oven and par-bake for 10 minutes. Remove from oven, taking weight off, and sprinkle pie crust with ingredients in this order: crumbled bacon, lump crabmeat, chopped asparagus, and shredded gruyere cheese. In a medium bowl, beat together eggs, cream, green onion, old bay seasoning, and salt and pepper, and then pour over cheese.

Bake uncovered for about 35 to 40 minutes, until a knife inserted in center comes out clean. Let quiche rest for 5-10 minutes before cutting. I like to serve this with a garden salad, dressed with vinaigrette.


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

Tip: This quiche is also delicious served at room temperature.

SANDRA'S TANTALIZING HALIBUT TROPICAL QUESADILLAS

A beautiful and refreshing 
twist on typical quesadillas...

Serves (2)
Prep: 5 mins. |
Cook: 4 mins.

Posted by Sandra

INGREDIENTS:

-4 (10”) flour tortillas
-1 sm. jar of mango salsa (or peach)
-1 cooked halibut steak, broken into small pieces
-4 slices of canadian bacon, chopped
-1 (8 oz.) can crushed pineapple, drained
-¼ cup chopped yellow bell pepper
-1 green onion, finely chopped
-1/2 cup mexican blend cheese, grated (or more, if desired)

METHOD:

Lightly spray a medium nonstick skillet with oil, and heat to medium.

Meanwhile, layout 2 of the tortillas and spread each with a layer of salsa; topping each equally with remaining ingredients. Gently place one of the filled tortillas in the heated skillet, and then top with a plain tortilla and cook for 2 minutes over medium heat, and then flip and continue cooking for 2 more minutes on the other side. Repeat to make the second quesadilla.

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

TIP: These quesadillas are wonderful served with a side of assorted melon chunks, or a garden salad. I also make them on the grill, which adds even more flavor, including using pepper jack cheese instead for a bit of a spicier kick.

SANDRA'S SMOKED SALMON ‘A’LT SANDWICH

These are the most satisfying sandwiches
that you're lucky to be able to make
if and when you have smoked salmon strips, as I do -
Thanks be to Mom...

Serves: (4)

Prep: 5 mins.

Posted by Sandra

INGREDIENTS:

-3 tablespoon mayonnaise

-1 teaspoon lemon juice
-1/2 teaspoon freshly ground pepper
-8 slices whole wheat bread, lightly toasted
-24 smoked coho salmon strips
--(My Mom makes them for me in Yakutat, Alaska ;)
-1 avocado, peeled, deseeded, and thinly sliced
-2 roma tomatoes, thinly sliced
-romaine lettuce leaves

METHOD

Combine mayonnaise, lemon juice and pepper in a small bowl. Spread dressing very thinly on each of the 8 bread slices and top with smoked salmon, avocado, tomato slices, and romaine lettuce leaves; topping with other half of bread slices.


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

TIP: Most any smoked salmon will work (not so much with lox though)...Enjoy!

SANDRA'S SPRING FRUIT and BERRY SALSA with CINNAMON CRISPAS

A decadent dessert  or snack for your children
that you can have in less than 20 minutes...

Serves (4)
Prep: 15 mins. |
Bake: 8 mins. (chips)

Posted by Sandra

INGREDIENTS

--Salsa
-2 kiwis, peeled and diced
-2 apples - peeled, cored and diced (any sweet apples will do nicely)
-1 cup fresh raspberries
-½ cups fresh strawberries, diced
-1 teaspoon fresh lime juice
-2 tablespoons dark brown sugar
-3 tablespoons raspberry preserves (or any flavor of your choosing)

--Crispas:
-5 (10 inch) flour tortillas
-butter flavored cooking spray
-1 cup cinnamon sugar

METHOD:

In a large bowl, mix kiwis, apples, raspberries, strawberries, lime juice, brown sugar, and raspberry preserves. Cover and chill in refrigerator for a minimum of 15 minutes.

Preheat oven to 350 degrees.

Meanwhile, coat one side of each tortilla with spray, sprinkle with sugar and cinnamon, and then spray once more. Cut into dipping-size triangles and arrange in a single layer on a large baking sheet lined with foil. Bake for 8 minutes. Repeat with any remaining crispas. Allow to cool for 15 minutes. Serve with the chilled spring fruit and berry salsa. - Enjoy!


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

TIP: I substitute the berries throughout the seasons, as blackberries, blueberries, and salmon berries are wonderful as well.

SANDRA'S CARROT APPLE PINEAPPLE RAISIN SALAD

This is the quickest and healthiest salad
ever to prepare - we all generally have
these ingredients on hand...

Serves (6)
Prep: 10 mins.

Posted by Sandra

INGREDIENTS

***Salad:
-3 cups grated carrots
-1 grated apple, peeled, cored (I like to use a sweet brand)
-½ cup raisins
-1 sm. can crushed pineapple, drained

***Dressing:
-1/4 cup mayonnaise
-2 teaspoons lemon juice
-1 teaspoon sugar

METHOD

In a medium bowl, whisk all the dressing ingredients until sugar is dissolved.  Using a food processor or box grater, grate carrots and apple and add to bowl; add the raisins and pineapple, and fold to combine. Refrigerate for one hour for flavors to meld. - Toss and serve ~ Enjoy!

SANDRA'S CINNAMON and RAISIN SODA SWEET BREAD

How much better can it get than this?
You gotta try this recipe people!

Servings: (12)
--Best if served the next day
to allow flavors to meld!

Prep Time: 15 Mins. |
Cook Time: 1 Hr and 5 Mins.

Posted by Sandra

INGREDIENTS

-3 cups all-purpose flour
-1 tablespoon double-acting baking powder
-1 teaspoon baking soda
-2 teaspoons cinnamon
-½ teaspoon salt
-1 egg, beaten
-1/2 cup sugar
-2 cups milk
-1 cup raisins
-1/4 cup butter, melted

METHOD

Preheat oven to 325 degrees. Spray a 9”x5” loaf pan with oil, and set aside.

Sift through a sieve the flour, baking powder, baking soda, cinnamon, and salt into a large bowl.

In a small bowl blend the egg, sugar, and milk together, and add all at once to the flour mixture in large bowl. Mix just until moistened. Stir in raisins and melted butter, just until blended. Pour into the prepared pan.

Bake for 65 minutes, or until a toothpick inserted in the center of bread comes out clean. Cool on a wire rack. Wrap in foil overnight for best flavor before serving.


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


Tip:  I like to spread these bread slices with cream cheese, butter, or jelly.

SANDRA'S CUSTARD-FILLED CREAM PUFFS

These are very delicate
and tasty cream puffs that will make those
that you serve them to 
feel extra special...

Serves (8)
Prep: 20 mins. |
Cook: 40 minutes
--(+ standing time of 30 mins.)

Posted by Sandra

INGREDIENTS:

---Puffs
-1 cup water
-½ cup unsalted butter
-1 cup all-purpose flour
-4 eggs

---Filling
(This is quick and easy – or feel free to make your own custard.)
-1 package (4-serving size) vanilla instant pudding and pie filling mix
-1 cup milk
-1/2 teaspoon vanilla extract
-2 cups whipping cream (un-whipped)

-Confectioners' sugar, for dusting

METHOD

Preheat oven to 400 degrees.

In medium saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat with a wooden spoon about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.

On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart while dough is still warm (its supposed to be sticky and paste-like). Bake for 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.

Meanwhile make the filling. In large bowl, beat pudding mix, milk, and vanilla extract with an electric hand-mixer on low speed until well blended. Add whipping cream; beat on high speed for about 2 minutes.

Once puffs are cooled, gently cut off the top third of each puff, and then carefully pull out any obvious strands of soft dough (but do not to take out too much or you'll expose the bottom). Fill bottom of puffs with filling; replace tops. Sprinkle with powdered sugar, and serve immediately. ~ Enjoy!


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

TIP:  You can fill and/or top these puff pastry shells with a host of fillings or toppings to your heart's desire.

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 ALASKA PICKLED KING SALMON

A rewarding and delicious appetizer to often enjoy over the long
 upcoming winter months...

Yields: (Appx. 1 Doz. Pint Jars)

Curing: 24 Hrs. [For 1" thick chunks, but for every inch larger add an extra day(s) to properly cure]

Prep: 6 to 8 Hrs.

Equipment and Supplies:

- 1 case (12) wide-mouth Mason pint jars, with lids and rims, sterilized – Important!

~~~~[I sterilize the jars using the hot setting in my dishwasher, and boil the lids and rims in water using a medium, covered, pot for 10 minutes]

- 16 qt. cooler (cleaned using hot

water, soap and Clorox)- Important!

1 large stainless steel pot with lid

1 medium stainless steel pot with lid

-Wide-mouth funnel (optional), saves clean-up time

-Kitchen towels

-Plastic wrap

-Paper towels

-Butter knife

-Ladle

-Disposable gloves (or very clean hands you’ll be washing often)

Curing:

12 lb wild king salmon

1 (4 lb.) box canning and pickling salt (do not substitute)

1/2 cup dark brown sugar

Clean and fillet in half the king salmon (2 fillet halves), then cut to size to fit in cooler.  Lay fillets in bottom of cooler skin-side down, and sprinkle each top flesh side with several handfuls of pickling salt; repeat process until 2 fillets remain.  Place last 2 fillets skin-side up, then evenly pour remaining pickling salt all over fish. Ensure fish is completely covered with pickling salt (use more pickling salt if needed to do so).  Lastly, add 1 generous handful of dark brown sugar sprinkled evenly over top of pickling salt.  Close lid and let cure for 24 hours for 1" thick fillets -add one day for additional thickness of king salmon - Important! While occasionally moving them (using clean hands) to ensure fillets are not sticking to each other and solution covers each and every fillet. (Note: Do not be alarmed, as the salt/sugar will form its own brine liquid and end up covering and curing all fillets.)

Once curing has taken place for 24 hours, rinse fillets in cold water.

Rinse and clean the cooler, and set aside.

Remove the skin from each fillet, including cutting off ALL FAT from king salmon (as it tends to go rancid, so I remove this beforehand) and cut out the strip of bones on the diagonal lengthwise. 

Fill the clean cooler half way up with very cold water. Cut the fish into 1” chunks, and add to cooler to began the 1-hour rinsing process; changing cold water mid-way through.  Be sure to stir the fish from time to time while doing so.

Glazing (Air drying):

Place long rows of plastic wrap on countertop, with long lengths of paper towel (to prevent salt from ruining the counter surface). Drain fish chunks from water using clean hands, and place in a large bowl. Then, spread evenly in one layer atop paper towels on counter.  Let air dry for 1 hour (you’ll see a soft skin-type glaze form, which enhances flavor and firmness quality of the final product).

Pickling brine:

(Note: I prepare pot of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process.)

8 cups water

4 cups white distilled vinegar

½ cup organic pickling spice

1-½ cups white granulated sugar

½ cup dark brown sugar

Add all brine ingredients to pot; stir to combine. Bring brine to a boil, cover, reduce heat and let simmer for 30 minutes. Let cool completely with lid on – Important! [Note: To speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so cold water is about a quarter the way up from outside of pot bottom.]

Jarring:

- Prepared fish chunks

- Prepared brine, cooled

2 large white onions, quartered and sliced into 1/8” strips

-(I keep slices covered with a damp paper towel to alleviate watery eyes)

2 large lemons, quartered, deseeded and sliced into 1/8” thick rectangles

*See Tip below for Jalapeno Pickled Salmon option

Set up an assembly line by placing all jars, mouth side up, on clean kitchen towels, including lids and rims on separate towels close by.  Place prepared onion and lemons in separate bowls close by as well; plus the brine and a ladle, and butter knife.

Begin filling jars by first placing the wide-mouth funnel over the top rim of each jar prior to filling. Place a layer of fish chunks on bottom, onions, one slice of lemon; repeat until ½ full. Stir brine to distribute spices, and pour 1 ladle into jar. Continue layering ingredients as before, ending with a layer of onions and a slice of lemon to completely cover fish. Stir brine, then fill jar with ladle to within ¼” of the top of rim. Remove funnel, and run butter knife around inside edge of jar to release air bubbles. Wipe outer rim with a damp paper towel, and tightly secure jar with lid and rim.  Repeat process until all jars are filled.

Label lids using a permanent marker: Pickled King Salmon, date jarred, and 6 months out as an expiration date. Important! – Place tightly secured jars in refrigerator initially ‘upside down’ to cure for 7 days (to allow the spices evenly distribute) before eating, and then turn remaining jars ‘right-side-up’ stored in the refrigerator until expiration date. The refrigerated pickled king salmon will keep up to 6 months from jarring date. ~ Enjoy!

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

*Tip: For “Jalapeno Pickled King Salmon,” simply place 3 to 4 store-bought jarred pickled jalapeno slices in bottom of each jar prior to filling with remaining above-listed ingredients.

SANDRA'S SUPERB SPLIT PEA and HAM SOUP

I love making this soup as it yields 3 quarts:
1 quart for eating and storing leftovers in refrigerator; the other
2 quarts for storing for later meals in the freezer, simply
thaw overnight in the refrigerator before reheating...

Yield: (3 quarts)

Servings: (10-12)
Prep: 15 mins.
Cook: 40

INGREDIENTS

1st addition ingredients:

1 (16 oz. pkg.) dried green split peas

8 cups water

1 tablespoon better than bullion chicken paste

1 tablespoon apple cider vinegar

1 teaspoon agave

2 cups cooked ham, cubed

1 bay leaf

1/8 teaspoon each: dried oregano, basil, and thyme

1 teaspoon garlic granules

2 quarts for freezer;
1 quart for eating now...

1 teaspoon onion powder

1/2 teaspoon freshly ground pepper

(I do not add any salt due to the saltiness of the ham)

Dash of hot sauce

2nd addition ingredients:

1 lg. carrot, scrubbed, and chopped

2 ribs celery, chopped

½ yellow onion, diced

1 large russet potato, peeled and chopped

METHOD

Spread the dried split peas out on a baking sheet and pick through them; toss any unwanted matter.

In a large Dutch oven (or heavy-bottom soup pot), add the 1st addition ingredients and bring to boil over high heat, cover, and cook for 10 minutes.

Add remaining 2nd addition ingredients, cover, and bring to boil, reduce to simmer for 25 to 30 minutes, or until vegetables and split peas are tender. Remove bay leaf, and toss. Taste for seasoning, and add more broth or water if a thinner consistency is desired.

Serve with hot rolls or slices of French bread. - Enjoy!

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

*Tip: If using smoked ham hocks or ham bone with meat on it, add at the beginning of the cooking process, and remove after 1-1/2 hours to pull meat from hocks or bone, cube, and return to pot when adding vegetables.

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!