Showing posts with label sandra’s. Show all posts
Showing posts with label sandra’s. Show all posts
Tuesday, April 15, 2014
SANDRA’S GLAZED MAPLE RAISIN OATMEAL COOKIE BITES
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Heavenly maple cookie bites that pair nicely with an ice cold glass of milk... |
Yields: (38 Bites)
Prep: 15 Minutes
Bake: 10 to 12 Minutes
INGREDIENTS
Cookie bites:
6 tablespoons butter, at room temperature
½ cup granulated sugar
1 egg
½ teaspoon vanilla extract
1-1/4 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup old-fashioned oats
1 cup raisins
¼ cup quality maple syrup
Glaze:
1 cup confectioners’ sugar
2 tablespoon quality maple syrup
1 tablespoon water
METHOD
Preheat oven to 350 degrees. Line a couple of baking sheets with parchment paper.
In a medium bowl, cream together butter and sugar using a hand mixer until smooth, then beat in egg and vanilla. Using a spoon, stir in the flour, baking powder, and salt. Fold in oats, raisins, and maple syrup until fully incorporated.
Drop dough in rounded teaspoonfuls 1” apart onto prepared cookie sheets (I use a miniature scoop and drag it up the side of the bowl to ensure uniform bites).
Bake for 10 to 12 minutes, until edges are lightly browned and centers are set. Cool 1 minute on cookie sheets. Remove to a wire rack to cool completely.
Meanwhile, sift, and then whisk 1 cup of confectioners’ sugar with maple syrup and water until a smooth glaze has formed, (adding more or less maple syrup/water for proper consistency). Spoon glaze into the bottom corner of a ziploc bag, and snip the tip. Glaze the cooled cookies using a back and forth motion. Let glaze set. ~ Enjoy!
Friday, March 28, 2014
SANDRA’S BROCCOLI PESTO SAUCE
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| A superbly healthy pesto that you can prepare in 5 minutes (see *Tip below for various options)... |
Yields: (2 cups)
Prep: 5 Mins.
INGREDIENTS
4 cups organic broccoli florets
½ cup crumbled walnuts
2 organic garlic cloves
½ cup grated Parmesan and Pecorino Romano cheese
1 teaspoon fine-grained sea salt
½ teaspoon freshly ground pepper
½ cup fresh organic lemon juice
1/3 cup organic olive oil
1/3 cup organic canola oil
METHOD
In a food processor, pulse broccoli, walnuts, cloves, cheese, sea salt, and pepper until finely chopped. Mix the oils and lemon juice in a 2-cup glass measuring cup, and slowly drizzle through spout of food processor while pulsing until smooth.
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*Tip: A great pesto sauce to serve over hot pasta (reserve ½ cup pasta water for a creamier sauce), as a spread on bagels or crusty slices of bread, over omelets, or spreading on hot fillets of salmon.
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| Sandras Tri-Color Rotini with Broccoli Pesto Sauce |
Monday, March 3, 2014
SANDRA’S SPRING STRAWBERRY KIWI MANGO TARTLETS
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| What a wonderful way to bring in a fine spring day with such an exquisite dessert... |
or large tartlet)
Prep/Bake: 20 Mins.
+ crust cooling time
Posted by Sandra
INGREDIENTS
***Crust:
1 refrigerated, prepared pie crust(Or make make this recipe using: Sandra’s Pie Crust recipe)
1 teaspoon granulated sugar mixed with a dash of cinnamon
***Filling:
1 (3.4 oz. box) vanilla instant filling mix --(4.5-cup serving size)2 cups milk
1/2 vanilla bean, scraped of inner seed pods (or 1 tsp. vanilla extract)
2 tablespoons apricot-pineapple jam
***Topping:
1 cup fresh strawberries, sliced2 fresh kiwis, peeled, and sliced
1 fresh mango, deseeded, peeled and sliced
2 tablespoons apricot-pineapple jam
--Prepared whipped cream
METHOD
Preheat oven to 450 degrees.
Unroll crust and cut into large enough circles to fit into individual tartlet tins with removable bottoms, and lightly dust each tartlet crust with sugar/cinnamon mixture. Prick bottoms and sides of crusts with a fork. Bake for about 8 minutes, until light and golden brown. Remove from oven, and let crusts cool completely.
Meanwhile, prepare the filling in a medium bowl by mixing all the filling ingredients with a wire whisk, until well blended and thick for 3 to 5 minutes. Pour equally into cooled tartlet shells. Arrange the sliced strawberries, kiwis, and mangos randomly over filling.
In a small glass bowl, heat the jam in the microwave for 20 seconds; stirring to combine. Brush warm jam over the fruit to glaze, and refrigerate tartlets for at least 1 hour before serving. Serve by topping each tartlet with whipped cream. – Enjoy!
Thursday, January 9, 2014
SANDRA’S SWEETLY SPICED CANDIED PECANS
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Candied pecans are fantastic to eat as a snack, are a great addition to salads, and feel free to top desserts with these yummy morsels... |
Yields: 2 cups
Prep: 5 Mins.
Bake: 30 Mins.
INGREDIENTS
1 egg white
1 tablespoon water
¼ teaspoon vanilla extract
2 cups whole pecans
½ cup granulated sugar
1-½ teaspoons ground cinnamon
¾ teaspoon fine-grain kosher salt
METHOD
Preheat oven to 300 degrees. Line a baking sheet with foil and spray with oil, and set aside.
Pour sugar, cinnamon, and fine-grain kosher salt into a plastic bag, and shake to mix.
Place egg white, water, and vanilla extract into a medium bowl, beat with a hand mixer until slightly foamy, and add pecans; tossing to coat well. Lift pecans out of bowl with a slotted spoon (or spider used in Asian cooking and stir-fry recipes) and place them into the bag of sugar and spices. Shake pecans in bag making sure they are well coated.
Place the coated pecans so they are separated and in a single layer on the prepared baking sheet. Bake for 30 minutes, while tossing with a fork 15 minutes into the baking process. Let cool completely before serving. ~ Enjoy!
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