SANDRA'S ARTISTRY ALASKA [retail online store items for purchase]

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SANDRA'S SNICKERDOODLE BISCOTTI DIPPERS

So satisfying with a nice cup of tea while dipping these tasty jewels,
or coffee, or hot chocolate...it's a win-win! Also, a perfect
tiramisu making substitute vs lady fingers...
Yields: 3 doz (appx)

Prep: 15 Mins.
Bake/Stand/Re-bake: Bake 30 Mins/Stand 15 Mins/Re-bake 10 Mins.

INGREDIENTS

Cream Wet
2/3 cup granulated sugar
6 tablespoons unsalted butter, at room temperature
2 large eggs
1 teaspoon vanilla extract

Sift Dry
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cream of tartar
1/4 teaspoon salt

Brush tops of logs (just before baking)
1 egg, beaten

Sprinkle Mix (just before re-baking)
3 tablespoons white sugar
1 teaspoon ground cinnamon

METHOD

Preheat oven to 325 degrees. Line baking sheet with parchment paper; set aside.

In a stand mixer with the paddle attachment, cream together 2/3 cup sugar and butter for 5 minutes on low speed. Add in 2 eggs and vanilla, and continue to cream for 2 minutes longer.

Sift through a sieve placed over wet ingredients in stand mixer bowl, and shake to sift the flour, cinnamon, baking powder and soda, cream of tartar, and salt.

On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 12" long. Place logs on the prepared baking sheet and flatten slightly so they are 2-1/2" wide (the will spread slightly while baking). Brush top of each log with the beaten egg.



Bake 30 minutes (turning baking sheet half way through baking), until golden and slightly cracked on top. [Do not turn off oven]. Cool for 15 minutes on baking sheet.



Carefully move logs to a cutting board, and using a serrated knife slice each log crosswise at a diagonal into 1/2 inch slices (I snack on the 4 end pieces that aren't as pretty, but oh so tasty ;). Flip each slice cut side down, and sprinkle with a cinnamon sugar mixture. Place back on baking sheet, and re-bake for an additional 10 minutes (turning baking sheet half way through baking), until toasted. (You should end up with 3 doz. 1'' thick by 3-1/2" wide biscotti after baking.)

Transfer biscotti to cool on a wire rack. Once completely cool, store in an airtight container for up to 2 weeks (or freeze up to 6 months). ~ Enjoy!



SANDRA'S ICONIC INDIVIDUAL PEACH CRISPS

A classic family favorite,
the awesome peach crisp
served warm and topped off with ice cold French vanilla ice cream
~ oh so blissful...
Yields: 4 Individual (1-cup) ramekins
Prep time: 15 mins
Cook time: 40 mins

INGREDIENTS

Topping
1/4 cup all-purpose flour
1/3 cup light brown sugar
1/4 teaspoon ground cinnamon
Pinch of kosher salt
1/4 cup cold unsalted butter, cubed into small pieces
1/2 cup old-fashioned rolled oats (not quick cooking)

Filling
3 cups (1-24 oz jar) Costco sliced peaches, drained, then cut into 1" pieces
1/4 cup granulated sugar
2 tablespoons all-purpose flour

--French Vanilla Ice Cream (if desired)

METHOD

Preheat oven to 350 degrees. Spray 4 (1 cup) ramekins with nonstick cooking spray. Place all 4 prepared ramekins on a baking sheet; set aside.

In a medium mixing bowl, whisk together 1/2 cup flour, brown sugar, cinnamon, and salt until well combined. Add the cold cubed butter and using a pastry cutter or fork, cut the butter into the dry ingredients until the mixture resembles the size of peas. Fold in the oats and transfer topping to the refrigerator to chill while preparing filling.

Add the peaches to a medium mixing bowl and sprinkle with flour and sugar. Stir until all of the peaches are well coated with the flour and sugar (let set 5 minutes). Scoop the peach filling equally into the prepared ramekins (that have been placed on the baking sheet), remove the topping from the refrigerator equally sprinkle on top of filling. 

Ready for the oven...

Bake for 40 minutes, until the topping is lightly golden brown and the juices are bubbling around the edges.

Hot out of the oven, now cooling...



Remove from the oven and transfer ramekins to a wire rack, using an oven mitt, to cool slightly before serving, top each with a scoop of French Vanilla Ice Cream. ~ Enjoy!

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

Tip: This recipe also works using a 9x9x2" square baking dish versus these 4 ramekins!


SANDRA'S ALASKA SOURDOUGH GLAZED COFFEE CAKE



There's no better way to start your day than
with a piece of this incredible sourdough coffee cake
and a nice cup of hot coffee...
Servings: (9)

Prep: 10 Mins.
Bake: 30 to 35 Mins.

INGREDIENTS

Cake
1 cup 'fed' sourdough starter  
--[Click this link for "Sandra's Homemade Sourdough Starter"]
1⁄3 cup Mazola oil
1 large egg
1 cup all-purpose flour
3⁄4 cup granulated sugar
1⁄2 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1 teaspoon ground cinnamon

Topping
1 teaspoon ground cinnamon
1⁄2 cup dark brown sugar
1 tablespoon all-purpose flour
2 tablespoons unsalted butter, cold, cut into 1/4" cubes

Glaze
1 cup confectioners' sugar, sifted
2-1/2 tablespoons 2% milk
1/2 teaspoon bourbon vanilla extract (or regular vanilla extract)

METHOD

Preheat oven to 350F. Spray a 9" square baking dish; set aside.

In a medium bowl, whisk the egg. Add the sourdough starter and oil, whisk to combine.

In another bowl, sift through a sieve the remaining cake dry ingredients; add to sourdough mixture and switch to a spoon to combine batter.

Place batter into the prepared baking dish.

In a small bowl, add the cinnamon, brown sugar and flour topping ingredients.  Work in the cold butter using a pastry cutter until crumble-topping resembles the size of small peas. Sprinkle topping crumbles over batter in baking dish.

Bake for 30 to 35 minutes, just until a toothpick inserted in center comes out clean.

Meanwhile, prepare the glaze in a small bowl by sifting the confectioners' sugar, stir in milk and bourbon vanilla extract, and whisk to combine.  Once cake is done baking, drizzle the glaze over the top while warm.  Let the cake cool, then cut into 9 equal squares. Serve with your favorite cup of coffee. ~ Enjoy!

SANDRA'S LEMON-KISSED HOMEMADE SIMPLE SYRUP


A terrific addition
to smoothies,
hot or iced tea, cocktails, etc.

Yield: 1-3/4 cups

Prep: 5 Mins.
Cook: 2 Mins.

INGREDIENTS:

1 cup granulated sugar
1 cup water
Juice of 1 large lemon

METHOD

In a small saucepan, combine the 1 cup of sugar with 1 cup of water and bring to a boil. Simmer over moderately low heat, stirring, until the sugar dissolves, about 2 minutes.

Pour the syrup into a sterilized Mason pint jar and let cool to room temperature, then stir in freshly-squeezed and drained-through-a-sieve lemon juice. This step is necessary to omit any possible lemon seeds and pulp.

Cover jar and store in refrigerator, the syrup keeps up to 6 months. ~ Enjoy!

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





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

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 HOMEMADE SWEET THAI CHILI SAUCE

A delightful sweet chili sauce I created today in under 20 minutes,
and at the rate we go through this decadent condiment ~
it's bound to be quite the '$$ saver' as well...
Yield: 1 cup

Prep: 5 Mins.
Cook: Appx. 15 minutes

INGREDIENTS

1/2 cup white vinegar
1/2 cup + 2 tablespoons granulated sugar
1/4 cup water
3 tablespoons fish sauce
2 tablespoons quality white wine
3 teaspoons garlic granules (or powder)
1/2 to 1 tablespoon dried red chili flakes (1/2 TB mild, or 3/4 TB spicy, or 1 TB hot)
--1-1/2 tablespoons cornstarch dissolved in 4 tablespoons cool water
--2 drops red all-natural organic food coloring

METHOD

Place all ingredients (except cornstarch-water slurry mixture, and food coloring) in a small, heavy-bottom saucepan. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes to reduced sauce by half. (The vinegar odor will be quite pungent as it burns off.)

In a small bowl, combine 4 TB water with 1-1/2 TB cornstarch to form a slurry.

Reduce heat to low and add cornstarch-water slurry mixture, and the red food coloring. Stir to incorporate, then continue stirring until the sauce thickens, about 2 minutes.

Remove saucepan from heat and carefully taste-test (I do so by spooning some sauce on a plate to let cool slightly). You should first taste sweet, followed by sour, then spicy and salty hints. If sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili flakes.

Pour finished sauce into a 1/2-pint Mason jar, cover, and store in refrigerator (will last up to 6 months).  Serve as a condiment, dip, or marinade. ~ Enjoy!

SANDRA'S TERRIFIC TUNA NOODLE CASSEROLE


A quick and easy go-to meal made with ingredients
most have on hand, and it's deliciously addicting...
 

Servings: (6)
Prep: 20 Mins.
Bake: 30 Mins.

INGREDIENTS

Pasta:
9 oz. cooked wide-egg noodles, al dente for about 5 minutes (about 3/4 of a 12-oz bag), drain

Filling:
2 TB mazola oil
1/4 cup diced yellow onion
1/2 cup diced celery
1/4 cup finely diced carrots
Assembled and ready for the oven...
1 (4-oz can) sliced mushrooms, drained
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/4 teaspoon red pepper flakes
1/2 teaspoon Johnny's Seasoning
1/4 teaspoon Old Bay Seasoning
--1/4 cup frozen peas

Sauce:
1 (10.5-oz can) cream of mushroom soup
1 (7-oz can) albacore tuna packed in water, do not drain - however break up pieces
3/4 cup mayonnaise
1 cup 2% milk
3/4 cup shredded Mexican blend cheese

Topping:
13 ritz crackers, crushed
2 tablespoons melted unsalted butter

METHOD

Preheat oven to 375 degrees. Set aside a 9x13" glass baking dish.

Heat oil in a large skillet over medium heat, add all filling ingredients, except frozen peas, and cook for 5 to 7 minutes while occasionally stirring, just until carrots are tender. Add the frozen peas, and cook for 1 minute; set filling aside off heat.

In a large bowl, combine sauce ingredients.  Add the cooked noodles and filling ingredients, fold to combine.  Add casserole mixture to the baking dish.

In a small bowl, add the crushed ritz crackers and melted butter, mix to combine.  Sprinkle casserole with the topping mixture.

Bake in preheated oven, uncovered, for 30 minutes, just until top turns golden.  Let stand 5 minutes, then serve with your favorite salad and/or garlic bread. ~ Enjoy!


SANDRA'S EPIC ALASKA CINNAMON ROLLS

A family favorite dessert that 's divine to  partake
any time of the day...

Yields: 12 Rolls
Prep: 30 min. + rising
Bake: Appx. 25 mins.

INGREDIENTS

DOUGH:

--Proof:
2-1/2 teaspoons rapid rise yeast
1 cup warm 2% milk

--Additional dough ingredients:
1/2 cup granulated sugar
1/3 cup unsalted butter, melted
2 large eggs, beaten
1/2 teaspoon table salt
4 to 4-1/2 cups all-purpose flour

FILLING:

1 cup packed dark brown sugar (or light)
1-1/2 to 2 tablespoons ground cinnamon (depending upon your preference)
1/3 cup unsalted butter, room temperature
--1/2 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

METHOD

Add yeast and 1 tablespoon honey in warm milk in the stand mixing bowl with the hook attachment; mix to combine and let set 5 minutes to proof.

To the stand mixer with the yeast mixture, add the sugar, butter, beaten eggs, flour and salt; beat on low speed until dough is combined and wrapping around hook. Turn speed to medium to knead dough in stand mixture for 7 minutes.

Place in a greased medium glass bowl, turning once to grease the top of dough. Cover with plastic wrap (underside sprayed) and let rise in a no-draft warm place until doubled, about 1 to 1-/12 hours. (I do so in my oven, no heat.)

In another bowl, mix butter brown sugar and cinnamon; set aside.

Punch down dough, let rest 10 minutes. Roll dough out on a lightly floured surface into an 21" x 16 rectangle. (If dough gets difficult to roll out, let rest an additional 10 minutes, then continue rolling into the proper rectangle size.) Spread the brown sugar filling mixture to within 1/2 in. of edges, then top with raisins and/or pecans, if using. Roll up jelly-roll style, starting with a long side; pinch seam to seal. (Dough should shrink into a 13" long log when rolling up.) Cut into 12 equal slices; place rolls in a sprayed glass 13x9" baking dish, cut side down and seams facing in. Cover with plastic wrap (underside sprayed), and let rise in a warm place just until doubled, about 40 mins to 1 hour. (Do not over-rise or roll centers will begin to pop up, as they will rise a bit more during baking.)

For 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 350°.

Bake, uncovered, until golden brown, about 25 minutes, turning dish half way through baking.


Cool rolls in baking dish on a wire rack for 10 minutes.  While warm, spread all the frosting evenly over roll tops. Finish cooling completely, uncovered in baking dish on a wire rack, until frosting has fully set. ~ Enjoy!


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

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

SANDRA'S SPECTACULAR SLOPPY JOES

A quick and easy lunch or dinner.

Also, it's a perfect take-along dish if you wish to double or triple the recipe
for functions ~ keep warm in a slow cooker though and serve as sliders!
Servings: (4)

Prep: 10 Mins.
Cook: 15 to 20 Mins.


INGREDIENTS

1 lb extra-lean ground moose (or venison, or beef)
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/2 cup diced celery
1/4 cup diced yellow onion
1/4 cup diced red bell pepper
1 (8oz-can) tomato sauce
1⁄4 cup ketchup
2 tablespoons spicy barbecue sauce (I use Stubb's Spicy)
1 tablespoon light brown sugar
1 teaspoon dry mustard
Freshly ground pepper, to taste
1 teaspoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar

METHOD

In a large non-stick skillet over medium-high heat, brown ground meat, celery, bell pepper and onion.

Stir in remaining ingredients, reduce heat to low, cover and simmer 15-20 minutes, stirring occasionally.

Serve open-face style over toasted buns with a side of prepared Sandra's potato salad or coleslaw. ~ Enjoy!

~~~~~~~~~~~~~~~
Tip: I toast my buns in my toaster set on the 'bagel setting,' or feel free to do so in the oven under the broiler.

SANDRA'S CHOCOLATE-TOFFEE ANGEL FOOD CAKE (No-Bake)

An easy recipe that takes only six ingredients and no baking.

It's my makeover from a popular early 1970's dessert
that is ever so scrumptious and decadent as well...

Servings: 12

Prep: 10 Mins.
Chill: A minimum of 2 hours

INGREDIENTS

1 prepared angel food cake (either store-bought or homemade)
4 tablespoons unsweetened cocoa powder
1 cup confectioners' sugar
2 (8-oz tubs) cool whip
1 teaspoon vanilla extract
6 full size Heath bars, finely crushed (by pulsing in a food processor)
--Extra unsweetened cocoa powder for dusting top of frosted cake

METHOD

Cut the angel food cake horizontally into three even layers using a serrated knife.

Sift, using a sieve, the cocoa powder and confectioners' sugar into a large bowl. Add the cool whip and vanilla extract. Whisk to combine. Using a spatula, gently fold in the finely crushed heath bars.

Spread the frosting in between the layers, around the sides (including inside the center tunnel area), and on top of the cake. As a finishing touch, dust the top of cake using a fine-mesh sieve.

Chill at least 2 hours before serving.  Store any leftover cake in the refrigerator. ~ Enjoy!





SANDRA'S CINNAMON-PECAN SHORTBREAD COOKIES

The most amazing buttery and flavorful cookies
so you might consider preparing a double batch,
as they're usually gone in a flash...

Yield: (4 dozen)
Prep: 10 Mins.
Chill: 20 Mins.
Bake: 12-14 Mins.

INGREDIENTS

Cream wet:
1 cup (2 cubes) unsalted butter, room temperature
1/2 cup confectioners' sugar (no need to sift)
1 teaspoon vanilla extract

Sift dry:
2-1/4 cups flour
1 teaspoon ground cinnamon
1/4 teaspoon cream of tartar
1/4 teaspoon salt (omit if using salted butter)

Addition:
3/4 cup pecans, finely chopped (I did so using my mini-food processor)

Coating mixture:
1/2 cup granulated sugar
1 teaspoon ground cinnamon

METHOD

In a stand mixer with the paddle attachment, add the creaming ingredients and mix just until combined. Take care to not over mix.

Add the sifted dry ingredients, and again mix just until combined. The dough will be rather dense.

Add the finely chopped pecans, and pulse mixer to incorporate.

Pour the dough out onto a 16" piece of plastic wrap or parchment paper, then roll up into a 12"-long log. Twist ends of wrap to enclose, and place log of dough in freezer to chill for 20 minutes.

Meanwhile, preheat oven to 400F. Set aside parchment-lined baking sheets (or use silpat liners).

Mix the coating ingredients of sugar and cinnamon together in a small bowl; set aside.

Remove chilled log of dough from freezer, cut in half crosswise; cut each half into 6 sections forming 12 discs, then cut each disc into quarters (this will yield 48 pieces). Working quickly, form all pieces into balls (all should end up being 1" in diameter).

Roll cookie balls in the cinnamon-sugar coating mixture. Place balls on a baking sheet about 1" apart and press down slightly; bake each batch for 12 to 14 minutes.  While hot, carefully roll cookies a final time in the cinnamon-sugar coating mixture, and place to cool completely on a wire rack.   Store cookies in an airtight container. ~ Enjoy!




SANDRA'S BANANA-OAT-CRAISIN COOKIES



A newly created incredible cookie that's a synch to prepare and is now my husband's favorite.

What a great method in which to use the ever-infamous ripe bananas,
especially when you have a 'banana lover' in house like my hubby is
so we always have a never-ending supply!

Yields: Appx. 4 doz.
Prep: 20 Mins.
Bake: 14 to 16 Mins.

INGREDIENTS

Wet:
3/4 cup shortening (I use Crisco), room temp
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 medium-size ripe bananas, fully mashed (1 cup mashed)
1 teaspoon bourbon-vanilla extract (or regular)

Dry (sift):
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder (or regular)
1/4 teaspoon table salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg

Additions:
1-3/4 cups quick cooking oatmeal
1/2 cup craisins (or raisins), chopped to your desired fineness

METHOD

Preheat oven to 350F. Place aside a baking sheet topped with a silpat liner or parchment paper.

In the bowl of a stand mixer with the paddle attachment, cream together shortening and both sugars; beating until light and airy.  Add the egg, mashed bananas and bourbon-vanilla/regular; mix to combine.

Place a sieve over the mixing bowl; add the flour, baking soda and powder, salt, cinnamon and nutmeg.  Sift over wet ingredients. Turn on mixer to #3 just until all ingredients are combined (do not over mix).

Add the oatmeal and raisins; turn on mixer just to incorporate.  Scrape bowl using a spatula to ensure all ingredients are fully combined.  Cover bowl with plastic wrap and let cookie dough rest 15 minutes.

Use a mini-scoop (2-teaspoon measure) to drop cookie dough mounds onto prepared baking sheet. Bake for 14-16 minutes (turning half way), just until edges began to brown.  Cool cookies 1 minute on lined baking sheet, then completely on a wire rack. Store cooled cookies in an airtight container. ~ Enjoy!






SANDRA'S HOT BUTTERED RUM MIX



This hot buttered rum mix is a tradition that we serve during 
our Thanksgiving and Christmas holiday season. 

This particular mix is delicious with/without the rum 
so everyone can enjoy this warm and comforting drink any time.

Yield: Appx. 1 cup of mix
Prep: 10 Mins.

INGREDIENTS:

1 cup packed, dark brown sugar
1/4 cup (1/2 stick) unsalted butter, at room temp
1/4 tsp freshly ground nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cloves
Pinch of kosher salt
--Light Rum

METHOD

Place brown sugar, nutmeg, cinnamon, cloves and salt in a small bowl; blend completely using a smashing-motion. Brown sugar should be completely coated in butter and spices, until it's uniform in color (will take several minutes).

Place unused mix in refrigerator in an air-tight container for up to 1 week.

HOW TO MAKE A HOT BUTTERED RUM:

Preheat an 8 oz. mug by filling it with HOT water, let stand a few minutes, then drain.

To the warmed (empty) mug, add 1/2 heaping tablespoon of Hot Butter Rum Mix, 1.5 ounces of Light Rum, then fill mug with boiling water and give the hot beverage a stir to incorporate all ingredients (a froth will form on top).

Sprinkle hot toddy with a kiss of freshly ground nutmeg. Serve immediately. ~ Enjoy!

SANDRA'S FAMOUS ALASKAN KING CRAB DIP for a crowd

The absolute best recipe, it's addicting and a great method in which to extend your
Wild Alaskan King Crab experience when its richness overcomes you...
Yield: (Appx. 2-1/2 cups)
Prep: 20 mins.

INGREDIENTS

2 cups prepared cooked, Wild Alaskan King Crab (knuckles and legs), shredded and cut into 1/2" pieces



3/4 cup whipped cream cheese
1/3 cup mayonnaise
1-1/2 teaspoon freshly squeezed lemon juice
1 teaspoon worcestershire
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1 teaspoon old bay seasoning
1/2 teaspoon seasoning salt (I used Johnny's)
1/2 teaspoon ground paprika
1/8 teaspoon ground cayenne
1/8 teaspoon freshly ground black pepper

Garnish options:
--Green onion (green parts only), finely sliced
--Paprika

Serving options:
--crackers
--whole wheat bread slices quartered
--cucumber slices
--celery stocks
--toasted baguette slices

METHOD

Combine all the above ingredients in a medium bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld. Spoon into a decorative serving bowl, surrounding the bowl with a larger platter spread with your favorite snacking options (a few suggestions are listed above), then top dip with fresh, finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!




SANDRA'S SOUR DOUGH BREAD -- with wheat and herb options


A wonderful texture and tremendous flavor
you're bound to fall in love with...

Yield: 1 loaf
Bake: 35 to 40 Minutes

INGREDIENTS:

Sponge:
1/4 cup sour dough starter (straight from frig w/o replenishing)
1 cup AP Flour
1 cup warm water

Mix together all the sponge ingredients in a large glass measure, cover with plastic wrap, and let site a minimum of 12 hours before making sour dough bread.

Sponge you'll prepare 12 hours
prior to making sour dough bread
and will leave at room temperature

Replenish Starter (replenish, cover and let sit out for 12 hrs, then return to frig):
1 cup warm water
1 cup AP flour

Using a wooden spoon and a glass measuring cup, mix together replenish starter ingredients and pour into jar with sour dough starter. Cover and let stand at room temperature 12 hours before refrigerating.

Don't forget to replenish your
starter after removing
a portion for your sponge

~~~~
Sandra's Sour Dough Starter
recipe
Sour Dough Bread dough:
1 teaspoon instant yeast
6 tablespoons warm water
1 tablespoon honey
2-1/3 cups all-purpose (AP) flour
1/2 cup whole wheat flour (or the same AP)
2 teaspoons kosher salt
--Herb Options: 2 tsp (more/less, to taste) finely chopped fresh rosemary 
   or 1 tsp dried (or any other herb you desire)
--2 TB melted butter, for brushing loaf while baking, then afterwards

METHOD

For the bread, in a stand mixer bowl fitted with a dough hook, dissolve yeast and 1/4 cup warm water, add honey and allow to proof for 5 minutes.

Stir in sponge, add white flour (and whole wheat flour, if using), salt [and herb option(s)]. Turn mixer on #2 to combine and continue mixing until dough comes away from sides of bowl to form ball, adding additional water 1 TB at a time if needed, depending upon surrounding humidity environment. Continue to knead on #2 for 10 minutes.

Place dough on oiled plastic wrap. Clean mixing bowl, then lightly oil (not olive oil) it, place dough ball into bowl and turn over to coat in oil all around. Cover with plastic wrap. Nest bowl on kitchen towels, both underneath and around it.  Let dough rise until doubled for 1-1/2 hours. Punch down, re-cover bowl, and let rise a 2nd time for about 45 minutes, until doubled.

Turn dough out onto a lightly floured surface; knead into a rectangle shape of your loaf pan. Let rest 5 minutes, then place in a sprayed, dark loaf pan, reshaping loaf a bit if need be. Cover with a clean cloth, and allow to rise until doubled, about 30-45 minutes.

Preheat oven to 375 degrees, and place rack in the lower third of oven. Set aside an instant read thermometer.

Bake for 15 minutes, brush with melted butter, then return to oven and continue baking 20-25 minutes longer, or until internal temperature reads 192 degrees. (Note: If using a light or glass loaf pan, cooking times will vary in that it'll take longer to bake and won't brown as nicely.)

Remove from oven and brush final time with melted butter, slide a knife around edges to loosen, then remove from loaf pan to a rack. Cover loaf completely with a kitchen towel and let cool.

Store at room temperature in a lg. Ziploc bag for 2 days or refrigerate/freeze to store longer. ~ Enjoy!


A loaf of
Sour Dough-Rosemary Bread
I started last night (i.e., the sponge)
and finished the actual bread-baking portion this morning

SANDRA'S HOMEMADE SOUR DOUGH STARTER



Keep starter on hand to use in preparing sour dough recipes found throughout 
"Sandra's Alaska Recipe" site. 

Starters can be thick or thin but both will work equally well, 
although the amount of flour needed in an actual recipe will vary 
according to consistency of the starter and 
the surrounding humidity of your particular environment...

Yields Approximately 2-1/2 cups
Prep Time 10 minutes

INGREDIENTS

2 cups all-purpose flour
1 envelope Active Dry Yeast or 2-1/4 tsps.
2 cups warm water (100° to 110° degrees)

METHOD

Combine flour and un-dissolved yeast in large plastic, ceramic or glass bowl (don’t use metal).  Gradually add warm water to flour mixture and beat until smooth.  (Batter may be stiff, but will relax as it ages or when brought back to room temperature after refrigeration.)  Cover with a cloth towel or cheesecloth; let stand in warm place until mixture is bubbly and sour-smelling, about 2 to 4 days. Starter may darken, but if it changes to another color, discard and start over.  

The initial sour dough starter
that is prepared and ready to be transferred to an
airtight container

Transfer to a 2-quart or larger mason jar or plastic container with tight-fitting lid.  Refrigerate until ready to use.

Sour dough starter
that has fully fermented 2-4 days at room temperature,
which is ready to use or to be refrigerated, which will need to be
replenished weekly

To keep starter alive you need to replenish it:  Once a week, stir in equal amounts of all-purpose flour and warm water (100° to 110°F).  (For example, for every 1 cup of starter removed, replenish with 1 cup flour and 1 cup water.)  Beat using a wooden spoon (not metal) until smooth.  Cover with a towel or cheesecloth and let stand in warm place until mixture is bubbly and sour-smelling, for a minimum of 12 hours.  Use immediately or cover tightly and refrigerate until ready to use.

In preparing actual sour dough recipes,
you'll be required to use different amounts of sponge and it's
best to use sour dough starter straight from the refrigerator
(yes, it's prior to replenishing it)... 
~~~~~~~~~~~~~~~~~~~
Tips:


A few dynamics of sourdough: 

The less-used your starter is, the more fermented liquid on top, the more sour it's likely to be; i.e., a starter that hasn't been fed for weeks will yield a dough that rises slowly and tastes quite tangy. 

On the other hand, a starter that's fed regularly, i.e., once a week, will yield a less-sour dough tang and one that will rise more quickly.

FOR MY 
CLICK the LINK below:







SANDRA'S CHEESY HASH BROWN CASSEROLE


Delicious sides dish that's a 'crowd pleaser' 
when the recipe is doubled,
or for a smaller family (as in recipe shown below) it's just as great too!

After all, you can't go wrong with potatoes and cheese...
(Serves 2 to 4)
Prep: 10 Mins.
Bake: 30 Mins.

INGREDIENTS

1-1/4 cups shredded medium cheddar cheese, divided
1-1/4 cup shredded mozzarella, divided
1 tablespoon unsalted cold butter, divided
1/4 cup low sodium beef broth
2 tablespoons dried minced onion
1 teaspoon granulated garlic
1/2 teaspoon freshly ground black pepper
10 ozs. (about 2 cups) frozen hash browns (do not thaw) 
~ I make my own freezer hash browns using russet potatoes

METHOD

Preheat oven to 425 degrees.

Spray, with butter spray, a 6x6" casserole dish and set aside.

In a medium bowl, mix the cheddar and mozzarella cheeses to combine; set aside separately 1/2 cup of cheese mixture for the final topping.

Divide the cold butter in half (2-teaspoon-portions each). Melt half the butter; set both cold and melted butter aside.

To the cheese mixture in the medium bowl, add the reserved melted butter, beef broth, dried minced onion, granulated garlic and black pepper; mix to combine.  Gently fold in frozen hash browns (do not over mix).

Place a large non-stick skillet over medium heat; add the reserved cold butter. Once the butter is melted, gently add the hash brown mixture to the skillet (do not pack down) and heat mixture just until cheese melts, while occasionally stirring very gently (do not break up hash browns), about 3 to 5 minutes.

Pour mixture into prepared casserole dish and top with reserved 1/2 cup of cheese mixture. Bake, uncovered, for 30 minutes, just until the top turns a deep golden brown.

Let casserole stand for 5 minutes before serving. ~ Enjoy!

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

Tip:


If you wish to double the recipe, it's easily done by using a larger 8x8" casserole and increasing the baking time (but at the same temperature above) to 50 minutes, which will provide 6 to 8 servings.


SANDRA'S BEST ALASKAN SALMON DIP/SPREAD

A go-to appetizer that is a family favorite
which you are able to use with salmon (as I did here),
or sub the salmon for cooked halibut, dungeness or tanner crab, or minced clams...

--for king crab which is richer here's the link for that recipe https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc...



Yield: (1-1/2 cups)
Prep: 10 mins.

INGREDIENTS

1 cup (about 2 fillets) prepared cooked, regular or smoked salmon, flaked (no bones or skin)
--do not use lox--
1/4 cup whipped cream cheese
2 tablespoons mayonnaise
1/2 teaspoon freshly squeezed lemon juice
1/2 teaspoon worcestershire
1/4 teaspoon granulated garlic
1/4 teaspoon granulated onion
1/2 teaspoon old bay seasoning
1/4 teaspoon seasoning salt
1/4 teaspoon ground paprika
Pinch of ground cayenne
Pinch of freshly ground black pepper

Serving options:
--crackers
--whole wheat bread slices quartered
--cucumber slices
--celery stocks
--toasted baguette slices

Garnish options:
--Green onion (green parts only), finely sliced
--Paprika

METHOD

Combine all the above ingredients in a small bowl, using a dinner fork. Cover and refrigerate for a minimum of 4 hours to allow the flavors to meld.

Serve with your favorite snacking options (a few suggestions are listed above), then top with finely sliced green onions and a light sprinkle of paprika. ~ Enjoy!

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

Tip:
Also great to make halibut, dungeness or tanner crab, or clam dip, simply substitute the 1 cup of cooked salmon for cooked halibut, dungeness or tanner crab, or minced clams, respectively.

If you're lucky to have King Crab...here's the separate recipe link, as it's richer and requires different ingredient proportions: https://sandrarecipeblogsite.blogspot.com/2017/07/sandras-famous-alaskan-king-crab-dip.html#.WYAQGoTyvDc



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