Showing posts with label sandras. Show all posts
Showing posts with label sandras. Show all posts
SANDRAS RHUBARB N’ STRAWBERRY CRUMBLE
Wednesday, April 23, 2014
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| A very tasty dessert with French vanilla ice cream or alone with a steaming cup of coffee or herbal tea... |
Prep: 15 mins. |
Cook: 40 mins.
Posted by Sandra
INGREDIENTS
***Filling
1/2 cup unsalted butter, at room temp.
¾ cup granulated sugar
¼ cup dark brown sugar
1 egg, at room temp.
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup buttermilk (or 1 cup whole milk + 1 teaspoon lemon juice)
2 cups fresh rhubarb, finely chopped
1 cup frozen strawberries, thawed and finely chopped, then drained through a sieve
**** Crumble Topping
¼ cup all-purpose flour
¼ cup dark brown sugar
1 teaspoons ground cinnamon
2 tablespoons cold unsalted butter, cut into small pieces
METHOD
Preheat the oven to 350 degrees. Prepare a 9”x13” baking dish by spraying it with buttered baking spray, and set aside.
In a large bowl, with a hand-mixer cream together butter and both sugars, and beat in egg and vanilla.
In another medium-size bowl, sift together 2 cups flour, baking soda, cinnamon, and salt. Add sifted ingredients while mixing in, in 1/3-increments alternatively with the buttermilk into the large bowl of creamed mixture.
In a small bowl, toss the chopped rhubarb and strawberries with 1 tablespoon flour, and then fold them into the cake batter (this is so they dont float to the bottom). Spoon batter into the prepared baking dish, and gently smooth the surface of the cake.
In a another small bowl, cut 2 tablespoons of cold butter pieces into flour, brown sugar, and cinnamon for topping ingredients with a fork or pastry cutter, just until combined and crumbly, about peas size; and set aside in refrigerator to keep cold for 20 minutes.
Bake cake for 40 to 45 minutes - removing halfway through cooking process to sprinkle with the cold topping mixture. When cake is finished baking, place baking dish on a cooling rack to cool for a couple of minutes; cut and and serve. Enjoy!
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Tip: I love to serve this with a scoop of french vanilla ice cream, or fresh whipped cream. You can also substitute using fresh strawberries, blueberries, raspberries, or numerous other fruits...the possibilities are endless.
SANDRAS HEAVENLY HONEY GINGER GLAZED CARROTS
Monday, April 21, 2014
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| We love this carrot side dish so much that I wouldnt doubt if we make at least once per week... |
Prep/Cook: 12 mins.
Posted by Sandra
INGREDIENTS
3 cups baby carrots, or large cut to about the same size
2 tablespoons honey
2 tablespoons unsalted butter
1 teaspoon fresh ginger root, grated
1 tablespoon fresh flat-leaf parsley, chopped
Kosher salt and freshly ground pepper to taste
METHOD
Fill a small saucepan with 2 inches of water, add carrots and a light sprinkling of kosher salt and bring to boil, cover, and simmer until almost tender, about 7 minutes. Drain carrots, and return to saucepan. Add butter, honey, and grated ginger and continue cooking over medium heat while stirring, until butter is melted, and then continue to cook until carrots are tender, about 3 more minutes. Sprinkle with fresh parsley. Add kosher salt and ground pepper, to taste. Toss to combine, and serve. - Enjoy!
SANDRAS GRILLED SALMON with a SAVORY BLUEBERRY BALSAMIC SAUCE
Thursday, April 3, 2014
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| A perfect marriage of fresh ingredients makes this absolutely phenomenal... |
Prep: 10 Mins. | Cook: 15 Mins.
Posted: by Sandra
INGREDIENTS
1/2 cup low-sodium chicken stock
1/4 cup balsamic vinegar
1/4 cup orange juice
1 teaspoon honey
1 tablespoon cornstarch
--Another 1/4 cup low-sodium chicken stock
1 cup fresh blueberries
2 teaspoons chopped fresh chives
4 salmon fillets
2 tablespoons olive oil
kosher salt and ground pepper to taste
METHOD
Preheat grill to medium-high heat.
Meanwhile, add 1/2 cup chicken stock, balsamic vinegar, orange juice, and honey into a saucepan, and bring to a boil over medium-high heat, and then reduce heat to medium. Dissolve cornstarch in 1/4 cup of chicken stock, and stir into simmering sauce. Cook and stir until the sauce thickens, reduces by half, and turns clear and sweetens (important or else the sauce will have too strong of a vinegar flavor). Stir in the blueberries and chives, and keep warm over low heat until salmon is done.
Meanwhile, brush salmon with oil, and season to taste with salt and pepper. Grill until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with savory blueberry sauce drizzled on top ~ Enjoy!
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