bookmark_borderSANDRA’S APPLE PIE SPICE BLEND (soooo many uses)…

The perfect combination I use in all my apple recipes.
Also, tea or oatmeal addition, desserts, etc…
Yield: 1/2 cup
Prep: 5 Mins.
INGREDIENTS:
12 teaspoons ground cinnamon
3 teaspoons freshly ground nutmeg
3 teaspoons cardamom
3/4 teaspoons ground ginger
1/4 + 1/8 teaspoon allspice
METHOD:
Combine all dry ingredients, mix and store in a 1/2-cup mini mason jar, label, store in a dark place, then enjoy!
I use this in my homemade pies, oatmeal, apple bread, apple pies, cookies, teas, cocktails, homemade ice cream, and everything apple!
Note: I use organic spices, so have toned down the amounts because organic spices are fresher, therefore stronger; adjust to your liking folks. ~ Enjoy!

 

bookmark_borderSANDRA’S MILK CHOCOLATE COCONUT BARS (Easy and Tasty)

The ultimate and most addicting bars ever,
and it’s a quick and easy recipe…

Yield: 3 Doz.

Prep:30 Mins.
Bake:28 to 30 Mins.
INGREDIENTS:
Crust
1/3 cup all-purpose flour
1/2 cup packed dark brown sugar
1 stick (1/2-cup) unsalted butter
1 tsp vanilla extract
1/4 tsp kosher salt
Middle Layer
1 cup (6 oz.) milk chocolate chips
Topping
2 whole large eggs, beaten
1 tsp vanilla extract
2 TB all-purpose flour
1/2 tsp baking powder
1/4 tsp kosher salt
1-1/2 cups sweetened coconut
METHOD:
Preheat oven to 375F. Spray a 13×9″ baking dish; set aside.
In a large bowl and pastry cutter or two butter knives, combine crust ingredients until it resembles small peas.  Pat evenly into bottom of prepared baking dish, and bake for 10 minutes in preheated oven.
Sprinkle with milk chocolate chips over hot crust; return to oven and bake for 1 minute, then remove and spread using an offset spatula evenly over crust.
In the interim, in a medium bowl, whisk eggs until light in color. Beat in sugar and vanilla extract. Add flour, baking powder and salt; mix to combine. Use a wooden spoon to add the coconut to combine mixture. Spread topping evenly over chocolate layer.
Bake for 17 to 20 minutes, until golden, brown  
Place hot baking dish on wire rack to cool, completely. 
Cut evenly into 36 (3×1″) bars. ~ Enjoy!

bookmark_borderSANDRA’S TRI-CITRUS COCONUT CREAM CHEESE TART

The most delicious and decadent dessert, as is…
or with or without any type of topping…

Yield: (One 11″ Tart) – Serves: 8-10
Prep: 20 Mins.
Bake: 20 Mins.
–Cool:  2 Hrs. at room temperature
–Refrigerate: Overnight
INGREDIENTS:
Nilla Wafer Crust:
2 cups finely crushed nilla wafers (about 50 wafers)
1/2 cup unsalted butter, melted
1/3 cup sifted confectioners’ sugar
Pinch of salt
Filling:
1 (14-oz.) can unsweetened coconut milk, chilled overnight
—-(you’ll use only the solid coconut cream on top of can,
—–NOT liquid coconut milk underneath it, which I save for using in my cereal vs regular milk)
1 (14-oz.) can sweetened condensed milk
8 oz. whipped cream cheese
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
METHOD:
Preheat oven to 350F.
Crust – In the bowl of a food processor, add the wafers and pulse until fine crumbs are formed. Drizzle in the melted butter, while pulsing, into the feeding tube; do the same with the confectioners’ sugar and salt.  Pour into a dark round nonstick 11×1″ tart pan with a removable bottom. Press into a even layer in the bottom and up the sides. Set aside.
Filling – Add all filling ingredients into the bowl of a stand mixer fitted with the bulb-whisk. Whip until all ingredients are incorporated and a creamy filling forms, about 2 minutes. Pour into prepared crust.
Bake tart, uncovered, in the preheated oven for 20 minutes.
Remove tart from oven and place on a baking rack to cool for 2 hours at room temperature.
Remove outer ring of pan, leave center portion under tart, then place atop a large, flat serving plate.  
Place cooled tart into the refrigerator, covered with plastic wrap, and let chill to allow flavors to meld overnight. ~ Enjoy!
Served, as is…

Served with a dollop of my
homemade
Strawberry-Rosemary Jam…





bookmark_borderSANDRA’S EASY CHOCOLATE COCONUT MARSHMALLOW FUDGE

The most creamy and decadent fudge ever!
You can also sub out the coconut and marshmallows for chopped nuts,
or the chips for other flavors…

Yield: 36 squares
Prep: 10 Mins.
Cook: 5-10 Mins.
Chill: 2 Hrs.
INGREDIENTS
3 cups semi-sweet chocolate chips
1 (14-oz can) sweetened condensed milk (not unsweetened evaporated milk)
Pinch of kosher salt
1/2 cup finely shredded sweetened coconut
2 cups miniature marshmallows
1-1/2 teaspoons vanilla extract
METHOD
Line an 8″ square baking dish with foil, leaving extension handles over edges of about 2″.
Place a heavy bottom medium saucepan over low heat, add the chocolate chips, sweetened condensed milk, and salt. Stir constantly, gently, until all chips have melted.  Remove from heat.
Fold in vanilla, then the coconut and marshmallows.
Spread mixture evenly into the prepared baking dish.
Chill, uncovered, in the refrigerator for a minimum of 2 hours before removing foil, then cutting into 36 squares (*see below).
Store any leftovers in an airtight container in the refrigerator for up to 3 weeks. ~ Enjoy!
~~~~~~~~~~~~~~~~
Tip:

*How to cut into 36 even squares: First, cut across the middle each way, and then cut each of the four squares into thirds each way (9×4=36 squares).

bookmark_borderSANDRA’S INDIVIDUAL PEACH COBBLERS IN JARS

Another of my recipes I’ve modified for serving at a single setting,
as in its whole form goes south when refrigerated should there be leftovers.
All my recipes (as each are kitchen-tested) take many modifications until perfected.
These individual desserts are cute, decadent and comforting

to serve during those cold winter months…

Yield: Four (1/2-pint or 8-oz) Mason Jars
Prep: 15 Mins.
Bake: 40 Mins.
INGREDIENTS
Cobbler Batter:
–Dry:
3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup granulated sugar
1/2 teaspoon cinnamon
–Wet:
2 tablespoons unsalted butter, melted
1/4 cup milk
1 medium egg
Filling:
1 (24-oz. jar) sliced peaches (from Costco), drained and roughly chopped
–(reserving 1/3 cup of liquid)
1/3 cup granulated sugar
1-1/2 tablespoons all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
METHOD
Preheat oven to 350F.
Rub four 1/2-pint glass Mason jars with Mazola oil and set aside, along with a foil-lined baking sheet to place them on while baking.
Cobbler Batter:
In a medium bowl, whisk together dry ingredients. In another small bowl, whisk together wet ingredients. Add the wet to the dry ingredients in the medium bowl; stir to combine, and set aside.
Filling:
Add peaches to a medium bowl and sprinkle the flour and sugar on top. Stir until all of the peaches are well coated and flour has thoroughly been incorporated. Add the vanilla extract, cinnamon and ginger; mix to combine.
Pour one-quarter of batter into each prepared jar, and spread evenly over bottom. Spoon one-quarter of peach mixture over batter in each jar. Place in pre-heated oven, and bake until cobblers are set, about 40 minutes, turning half way for even cooking. Remove from oven; let cool slightly. Serve warm in jars. ~ Enjoy!

bookmark_borderSANDRA’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
–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 13×9″ 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!

~~~~~~~~~~~~~~
Tip:


To quickly reheat, simply place a roll on a serving saucer and place in microwave on high for 20 seconds.


bookmark_borderSANDRA’S NO-BAKE CHOCOLATE PEANUT BUTTER MARSHMALLOW OAT COOKIES

These a incredibly tasty cookies that are a cross between candy, cookies, and brownies!
Plus, they’re fantastically easy to make, no baking required!

Yields: Appx. 4 dozen
Prep: 10 Mins.
Cool at room temp: 30 Mins.
INGREDIENTS
1-2⁄3 cups granulated sugar
1⁄2 cup unsweetened cocoa powder
1⁄2 cup condensed unsweetened milk
1/2 teaspoon ground cinnamon
1⁄8 teaspoon kosher salt
1⁄2 cup creamy peanut butter
5 tablespoons unsalted cold butter, cut into 1/2″ cubes
1 teaspoon vanilla extract
3 cups quick-cooking rolled oats
1/2 cup miniature marshmallows
METHOD
Whisk sugar, cocoa, milk, cinnamon and kosher salt in cold medium-size heavy-bottom saucepan. Place over medium heat and cook, while whisking constantly, for 5 minutes, just until sugar has dissolved. (Do not boil.) Remove saucepan from heat.
In increments, add cubes of cold butter, then peanut butter, while constantly stirring with a wooden spoon to incorporate. Add the vanilla extract; stir to combine.
Fold in oats, then marshmallows, mixing thoroughly until combined.
Drop by cookie (small) scoop fulls onto parchment paper. 

Cool thoroughly at room temperature for a minimum of 30 minutes before removing from parchment paper and serving. ~ Enjoy!

bookmark_borderSANDRA’S 24-HOUR REFRIGERATOR FUDGY ROCKY ROAD BROWNIES

Super fudgy, decadent and chilled brownies that are incredibly addicting,
but must be refrigerated for a minimum of 24 hrs to set…

Yield: 16 squares

Prep: 15 Mins.
Bake: 27 to 30 Mins.
Cool: 1 Hr.
Refrigerate: 24 Hrs.
INGREDIENTS
Brownie Batter:
6 tablespoons cold unsalted butter, cut into pieces
1/3 cup semi-sweet chocolate chips
2/3 cup milk chocolate chips
1 cup granulated sugar
2 large eggs, beaten
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup walnuts, chopped coarse
Topping:
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
METHOD
Preheat oven to 350F. Spray a 9×9″ square baking dish with baking spray; set aside.
To make the brownie batter, in a heavy 1-1/2-quart saucepan over medium heat, melt butter, unsweetened chocolate, and bittersweet chocolate, stirring constantly, just until smooth. Add sugar, stirring to incorporate, then remove pan from heat. Cool mixture 10 minutes.
In a small bowl beat the eggs with the vanilla extract.
After chocolate mixture has slightly cooled, stir in beaten egg-with vanilla extract mixture into saucepan, mix saucepan ingredients well with a wooden spoon until mixture is glossy and smooth.
Mix flour, walnuts and salt together in a separate small bowl; gently fold into chocolate mixture (do not over do this step).
Spread batter evenly into prepared baking dish.
For the topping, add ‘topping’ chocolate chips evenly over the batter layer, then marshmallows evenly over the chips.
Bake brownies, uncovered, in middle of oven for 27 to 30 minutes, until marshmallows are puffy and golden.
Cool brownies completely, uncovered, in dish on a rack for 1 hour. Cover and refrigerate for a minimum of 24 hours before cutting brownies into 16 equal squares (do not skip this step). ~ Enjoy!