SANDRA’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!

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Tip:


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


SANDRA’S JALAPEÑO-LIME JAM

My vibrant Jalapeño-Lime Jam is flecked with tiny bits of peppers
that adds a jewel-like flair to appetizers.
Spread on a block of warmed cream cheese and serve with crackers,
or as stated below with Smoked Wild Alaska Salmon…

Yield: 7 (8 oz) half pints

Prep: 20 Mins.
Process: 10 Mins.
INGREDIENTS
12 medium jalapeño peppers, with ribs and seeds, roughly chopped
1-1/2 cups cider vinegar, divided
1/2 cup bottled lime juice
6 cups granulated sugar
2 (3-oz pouches) of Liquid Pectin
1 TB cold unsalted butter
10 drops natural green food coloring
7 (8 oz.) sterile glass canning jars with lids and bands
METHOD
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Pulse peppers in food processor or blender with 1 cup cider vinegar until small chunks are present. Do not strain purée.
Combine purée with remaining 1/2 cup cider vinegar, 1/2 cup lime juice and sugar in a large heavy-bottom pot. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add 1 TB butter and 10 drops natural green food coloring; stir to combine until butter has melted (this rids the jam of foam, so no skimming is required).
Add pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat.
Ladle hot jalapeno jam into hot jars leaving 1/4 inch head-space. Wipe rims with damp paper towel. Center lid on jar. Apply band until fit is finger-tip tight.
Place jars right side up in canner ensuring water is 1” above them. Bring to boil and begin timing processing for 10 minutes.
Remove jars and place to cool upright on a clean kitchen towel for 15 minutes.  Use a potholder to turn over for 15 minutes (so the speckles evenly distribute and don’t float to the top), then turn upright to cool completely. The jars will ‘ping’ as they seal, but double check lids to ensure they’re sealed after 24 hours. Lids should not flex up and down when center is pressed. ~ Enjoy!
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TIPS:
—Great when layering Ritz crackers with whipped cream cheese, pickled salmon, pickled onions, then top with a dollop of this jalapeno-lime jam as an appetizer.


—Preheat oven to 350 degrees. Place an uncovered 8-oz. block of Cream Cheese on a baking dish and bake for 12-15 minutes; top with jalapeno-lime jam. Serve with crackers on the side.


SANDRA’S HOMEMADE MAYONNAISE (in 5 minutes)

Making homemade mayonnaise is incredibly easy
when you use ‘key’ room temperature ingredients!

Simply follow my step-by-step instructions below…

Yield: 1 cup (1/2 pint)
Prep: 5 Mins.

Stand: 4 Hrs. at room temperature
Refrigerate: Up to 1 week
  
INGREDIENTS
1 large pasteurized egg yolk, room temperature (save egg white, see a recipe to use it below*)
½ teaspoon kosher salt
1/8 teaspoon ground white pepper
4 teaspoons white wine vinegar (unseasoned), room temperature
1 cup Mazola Oil
1/2 teaspoon freshly squeezed lemon juice, room temperature
1 Tablespoon amber agave
1/8 teaspoon dry ground mustard
1 Tablespoon boiling water
METHOD
Lay out all ingredients, according to the preparation order listed below, also ensuring egg yolk, white wine vinegar, and lemon juice are all at room temperature. Place a small saucepan of water on stove to boil.
Place the egg yolk, salt, white pepper, and vinegar into the bowl of your food processor fitted with the metal blade.
Put your oil into a 1 cup liquid measuring cup so it is easy to pour.
Remove the feed tube insert if it doesn’t have a ‘drizzle hole’ (one of mine does, the other does not). With the processor running, slowly drizzle in the oil, starting with a few drops at a time and continuing with a very slow and steady stream. As the mayonnaise begins to thicken, continue pouring, slowly, until all of the oil has been used.
Once the mayonnaise is thick, slowly blend in the lemon juice, agave, dry mustard and boiling water, just until incorporated.
Place the mayonnaise in a covered 1/2-pint Mason jar and let stand at room temperature for 4 hours to allow the acidic chemical reaction to sufficiently take place, including preventing it from separating when refrigerated later on.
Place mayonnaise in the refrigerator and use within a week. ~ Enjoy!

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Tip:
* Save egg white and use to make Sandra’s Sweetly Spiced Candied Pecans shown here:

SANDRA’S INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

The ideal romantically intimate breakfast for two
(utilizing a ‘real’ potato)…

Servings: 2

Prep: 10 Mins.
Bake 30 Minutes
Stand: 5 Minutes
Special Equipment:
–2 Individual Ceramic Dishes
INGREDIENTS
Base:
1 large russet potato, peeled, grated and par-baked
Vegetables and seasoning:
1 teaspoon Mazola oil
1/4 cup diced yellow onion
2 tablespoons diced orange bell pepper
Pinch of kosher salt
Pinch of pepper
1/4 teaspoon garlic powder
Filling:
4 large eggs, beaten
2 tablespoons 2% milk
1/4 cup Mexican blend shredded cheese
Topping:
1/4 cup Mexican blend shredded cheese
6 sliced grape tomatoes
Garnish:
2 basil leaves, julienned
METHOD
Preheat oven to 350F. Rub the inside of 2 individual ceramic dishes with Mazola oil; set aside.
Shred potato on the largest holes of a box grater; squeeze dry. Transfer shredded potatoes to a plate lined with two layers of paper towel.  Top with a damp paper towel; microwave on high for 3 minutes.  Place par-baked potatoes, evenly disbursed, in each of the 2 individual ceramic dishes.
Meanwhile, in a small skillet over medium heat, add the oil.  When hot, add the onion, bell pepper, salt, pepper, and garlic powder. Saute for 3 minutes. Disburse evenly atop the potatoes in the 2 dishes.
In a small bowl, beat the eggs and milk with the 1/4 cup of shredded cheese. Pour atop, evenly, among the 2 dishes.
Top each dish equally with the remaining shredded cheese, then layer each with the sliced grape tomatoes.
Cover each dish with parchment, then tin foil.
Bake, covered, for 30 minutes.  Remove from oven and let stand, covered, for 5 minuets.  Uncover, top with julienned basil, then serve. ~ Enjoy!

SANDRA’S ALASKA INSTANT POT VENISON (deer) ROAST

So easy and quick to put together, with an end result of no game-taste,

including fall-apart tender meat, and superbly delicious!!

Serves: 8-10
Prep: 15 Mins.

Cook: 80 Minutes
Pressure build/release: 40 Minutes
INGREDIENTS
2 Tbsp Mazola oil
5 lb venison roast, thawed and trimmed of excess fat and sinew (deer fat is not pleasant to the palette)
3 cups low-sodium beef broth
2 pkgs brown gravy mix
1 Tbsp worcestershire
1 tsp low-sodium soy sauce
2 Tbsp distilled vinegar
SEASONINGS

1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp pepper
METHOD
Set Instant Pot to sauté and when hot add olive oil. Sear meat on all sides.  Remove to plate.
To pot, add beef stock, gravy packages, worcestershire, soy sauce, and vinegar. Whisk together, while scraping bottom of pot to get any stuck on pieces off the bottom to prevent burning. Place trivet back on bottom of pot.
Add meat back to pot. Place cover on instant pot, and turn top knob to sealing.
Cook on Manual high pressure 80 minutes. Natural release pressure for 20 minutes, then turn to venting to release any remaining pressure.
Open instant pot; remove meat for carving, adding as much liquid as you desire to keep meat moist (I use about 1 cup).  You can cube meat for soups/stews/chili, shred for French Dip sandwiches with horse radish-mayo or tacos or enchiladas or add bbq sauce for shredded beef sandwiches on hamburger rolls, etc. 
Save any remaining stock (should yield about 3 cups) in an airtight Mason Jar(s) for future use as an Au Jus, or for soups/stews after cooling to room temperature, cover, then store in refrigerator. ~ Enjoy!

SANDRA’S BANANA-RAISIN BREAD (2 loaves)

A recipe I created years ago and has been proven
as a favorite for many over time…

Prep: 15 Mins.

Bake: 1-1/4 Hours
Yields: 2 Loaves
INGREDIENTS
Wet:
3 large eggs
1/2 cup vegetable oil
2 (5.3-oz. containers) Chobani yogurt (I used peach purchased at Costco)
3 teaspoons vanilla extract
Dry (Sifted through a sieve atop wet ingredients):
3 cups all-purpose flour
2 cups granulated sugar
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon salt
Fold-in:
3 medium, ripe bananas, smashed (if small use 4, if large use 2)
1 cup raisins
METHOD
Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare loaf pans (2 regular) by spraying with baking spray; set aside.
In a stand mixer bowl attached with the paddle, add eggs and beat on medium speed until light and foamy. Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.
Place a sieve over wet ingredients in bowl, add all dry ingredients and shake to sift over the wet. Mix on low speed initially to begin incorporating, then on medium only to moisten. (Try not to over-mix).
Use a large spoon to fold in mashed bananas and raisins to combine, while scraping edges of bowl.
Spoon even amounts of batter into loaf pans, then tap loaf pans on a hard surface to release air bubbles.
Bake in preheated oven for 1-1/4 hours, just until a toothpick inserted in center of a loaves comes out clean.
Remove from baking sheet to baking rack (in loaf pans) and let cool for 10 minutes. Remove from loaf pans and place back on rack on their long side, covered with a clean kitchen towel, for 30 minutes, turn loaves on other side for 30 minutes, then upright for the remainder of the cooling time. ~ Enjoy!

SANDRA’S SOURDOUGH TWISTED BAGUETTES

Oh, the aroma of freshly baked bread loaves!!!!!

These sourdough twisted baguettes are absolutely divine…

Yield: 2 twisted baguettes
Prep: 15 – 20 Mins.

Rising: (Appx 2 – 2-1/2 hrs total)
Bake: 20 Mins.
INGREDIENTS
1 cup lukewarm water
1 cup sourdough starter, unfed
2-1/4 cups all-purpose flour, divided
1 teaspoon kosher salt
1 teaspoon honey
2 teaspoons instant yeast
–1 egg lightly beaten with 1 tablespoon water, for glaze
METHOD
In the bowl of the stand mixer fitted with the dough hook, combine water, starter, and 1-1/4 cups of flour, mixing until smooth.
Mix in the salt, honey, and instant yeast, then the additional 1 cup of flour. Mix until dough pulls away from the sides of the bowl, On low (#2), let machine knead the dough for 7 minutes in the stand mixer.
Transfer dough to a oiled bowl (also, oil top of dough ball) to rise, covered with plastic wrap, for about 1 to 1-1/2 hours, or until doubled in size.
Gently deflate dough, and divide it into four pieces. Knead each slightly on an oiled work surface to remove excess air bubbles. Shape each piece into a 14″ long rope, and twist two together to form baguette; pinching ends and tucking them under. Repeat with other two ropes.
Place two twisted loaves, at least 3″ apart, on a silpat- or parchment-lined baking sheet. Cover the loaves with lightly sprayed plastic wrap, and let them rise for 1 hour, or until doubled in size. Near the end of the rising time (about 15 minutes remaining), preheat oven to 450F.
Gently brush the risen loaves with egg-water glaze.
Bake loaves for 20 minutes, turning half way for even baking. (Loaves are perfectly cooked when an internal temp reaches 190F on an instant-read thermometer.)
Remove loaves from oven, transfer to a baking rack. Cover with a clean kitchen towel to completely cool before slicing or storing. ~ Enjoy!

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Here is my newest recipe using one of these baguettes:

SANDRA’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!

SANDRA’S SIGNATURE CREAMY TOMATO VINAIGRETTE

I usually have this incredible
creamy vinaigrette on hand in my refrigerator,
it’s a fresh and tasty staple readily available at most times in my house…

Yield: 2 cups

Prep: 10 Mins.
Refrigerate: Up to 7 days
INGREDIENTS
1 cup mayonnaise
1 cup seeded and diced roma tomatoes
1/3 cup diced yellow onion
3 tablespoons cider vinegar
2 tablespoons Mazola oil
1/2 teaspoon garlic granules (or powder)
3 tablespoons dried parsley (or 1 tablespoon freshly chopped)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
METHOD
Place all ingredients into the pitcher of a blender; puree until smooth.
Transfer to a pint-size Mason jar, cover, and store in the refrigerator for a minimum of 2 hours for flavors to meld, or up to 7 days.
Serve with your favorite garden salad, or as a vegetable or torn rustic bread dip. ~ Enjoy!

SANDRA’S ALASKA HEARTY FALL VEGETABLE LASAGNA (Downsized)

You’ll never miss the meat with this hearty veggie lasagna,
it’s full-flavored and scrumptious,
especially when served with sides of
warm and crispy garlic bread
and a garden salad tossed with a freshly made vinaigrette…

Servings: (4-6)
Prep: 20 Mins.
Bale: 1 hour
INGREDIENTS
White Sauce
1-1/2 cup 2% low-fat small curd cottage cheese
2 tablespoons shredded Parmesan, plus more for topping
1 large egg, beaten
1 garlic clove, minced
1/2 teaspoon dry onion granules
2 tablespoons freshly julienned basil (from my garden)
1 teaspoon dry Italian herb blend
1 teaspoon kosher salt
1/2 teaspoon seasoning salt
1/2 teaspoon freshly ground black pepper
Pasta
10 Curly Edged dry pasta noodles, broke in half and cooked according to pkg directions (only for 12 minutes)
–drain, then pull apart using tongs to cool slightly
Sautéed Vegetable mixture
2 tablespoons Olive Oil
4 mini bell peppers: 2 orange, 2 red, diced (from my garden)
1/4 yellow onion, diced
2 medium zucchini, cut in half lengthwise, then sliced into 1/4″ half moons
1/2 teaspoon garlic granules
Pinch of kosher salt
1/4 teaspoon pepper
Shredded Cheese Mixture
2 cups shredded low-fat mozzarella cheese
1 cup shredded Italian blend cheese
Marinara
4 cups marinara sauce (either your favorite store bought, or my homemade recipe; CLICK LINK)
METHOD
Preheat oven to 350F. Set aside an 8×8″ square glass baking dish, including a baking sheet to set it on top of while baking (to prevent potential spillage).
In a medium bowl, combine all of the white sauce ingredients; set aside.
Prepare the pasta, as directed above.
In a large non-stick skillet, add the olive oil and heat to medium-high heat. Add all the ingredients and sauté for 7 to 9 minutes, just until the onions are translucent but not browned. Remove from heat to slightly cool.
To arrange the lasagna, add enough marinara to cover bottom of baking dish.  Lay a layer of lasagna noodles, overlapping slightly to cover marinara.  Add enough marinara to cover noodle layer.  Add 1/3 of the sauce mixture, 1/3 of the cheeses, and 1/3 of the vegetable mixture. Repeat laying from the noodles in the opposite direction 1 more time.
To finish, topping off, add the final layer of the vegetable mixture, the remaining cheeses, then top by drizzling 4 strips of marinara across the top (as in photo), then sprinkle the marinara strips with parmesan.
Bake for 40 minutes covered, topped with parchment then foil, for 40 minutes. Uncover (save the parchment and foil to store in frig later if you have leftovers), then continue baking for 20 minutes until top cheesy portions turn golden brown and delicious. Let stand, uncovered, for 15-20 minutes to set prior portioning out and serving.~ Enjoy!