Recipes Maste 14

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!

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 13x9" 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 ...

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...

The easiest bread recipe I've created to date, and it's very versatile in that you can substitute the herbs, i.e. instead of rosemary, use thyme, fennel seeds, etc... Yield: 1 round loaf Prep: 10 Mins. 1st rise: 9-12 Hrs. 2nd rise: 1-1/2 Hrs. INGREDIENTS: Wet: 1-1/2 cups warm water 1/2 teaspoon active/rapid dry yeast (not regular) 1 TB amber agave (or honey) Dry: 3 cups all-purpose flour 2 teaspoons dried rosemary (not ground) 1-1/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper --1 TB melted butter, (to brush top while hot out of oven) METHOD: Note: I proof my bread (let it rise) in the oven, no heat ~ A must in Alaska as this method provides for more of a consistent, non-draft environment. Turn on pilot light in oven (no heat). In a 2-cup glass-measuring cup, measure the warm water. Add the active/rapid yeast and agave, and stir to combine; set aside. In a medium bowl, add the flour, salt, and pepper; whisk to evenly incorporate.   Add the wet mixture  and...

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 i...

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...

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-salty vib... Servings: 4 Prep: 10 Mins. Toast bread cubes: 12 Mins. Let stand: 10 Mins. Sourdough Baguette (recipe) INGREDIENTS Panzanella: 2 cups cubed sourdough baguette (measure after cubing) 2 cups chopped tomatoes (measure after chopping) 1/2 teaspoon kosher salt 3 tablespoons extra-virgin olive oil 1 tablespoon red wine vinegar 1/4 cup sliced pickled red onions 2 tablespoons thinly sliced fresh basil leaves 1/4 teaspoon freshly ground black pepper Final addition: 1 avocado, cut into 1/2" cubes METHOD Preheat the oven to 325 degrees F. Arrange the bread cubes on a rimmed baking sheet in a single layer. Bake until lightly toasted, about 12 minutes. Pickled Red Onions (recipe) Meanwhile, place chopped tomatoes in a colander placed over a bowl, and toss them with 1/2 teaspoon kosher salt. Let stand 10 minutes to allow excess liquid to dra...

It's terrific how these pickled red onions become so crispy while being refrigerated in this flavorful brine giving you a delicious sweet-spice vib... Yield: (6) 1/2-Pint Size Mason Jars, or (3) Pint-Size Prep: 15 Mins. Cook Brine: 30 Mins. Refrigerate: Min. of 3 days, or up to 1 month INGREDIENTS: Brine: (*Note: I prepare pots of brine about 6 hours beforehand to ensure it has sufficient time to cool so it's ready when I began the jarring process. Or, to speed up the cooling process; once the brine has cooled somewhat, carefully place entire pot in sink filled with cold water, just so water is about 1/4 the way up from outside bottom of pot.) 4 cups water 2 cups white distilled vinegar 1/4 cup pickling spice 3/4 cups white granulated sugar 1/4 cup dark brown sugar Onions: 3 medium red onions, thinly sliced from top to core direction to 1/8" METHOD Add all brine ingredients to a large non-reactive pot (I use stainless steel); stir to combine. Bring brine to a boil, cover, ...

There are times when I have a craving for Asian food, and this quick entree fits the bill perfectly... Servings: 4 to 6 Prep: 10 Mins. Cook: 10 Mins. INGREDIENTS Noodles: 8 oz’s (half a box) thin spaghetti noodles, cooked according to package directions Pre-steam broccoli: 2 cups fresh broccoli florets, cut smaller --(Pre-steam on high for 3 minutes in a covered microwave-able bowl with 2 TBs water) Vegetables: 2 tablespoons Mazola oil 2 cups pre-steamed (above) broccoli florets, drain water beforehand 1 small yellow onion, julienned 1/2 red bell pepper, julienned 1/2 orange bell pepper, julienned 1/2 teaspoon garlic powder 1/4 teaspoon red pepper flakes --2 green onions, white and green parts sliced on the diagonal (added last) Sauce: 1/3 cup low-sodium soy sauce 1 tablespoon dark brown sugar 1 teaspoon ground ginger 1 tablespoon rice vinegar (unseasoned) 1/4 teaspoon sesame oil 3/4 cup low-sodium beef broth Garnish: 1 TB roughly chopped fresh cilantro METHOD Prep all stir-fry ingredi...

A little bit of heaven in every bite, and these snacks are so easy to prepare  with ingredients I generally have on hand... Yield: 8 slices as a side, or 16 as an appetizer Prep: 10 Mins. Bake: 10 Mins. INGREDIENTS Sourdough: Click here for recipe: sourdough baguette 1 (12") sourdough baguette 1 fresh garlic clove, halved crosswise (for rubbing on hot toasted bread) Spread: 1 smashed avocado Bruschetta: 1 (14.5-oz can) diced Italian seasoned tomatoes*, drained (then squeezed with hands, and chopped finer) 3 large fresh basil leaves, julienned 1 tablespoon balsamic vinegar 1 tablespoon Mazola oil 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper Garnish: Feta cheese crumbles METHOD Preheat the oven to 350F. In a small bowl, add the tomatoes, basil, balsamic vinegar, oil, and salt and pepper. Mix thoroughly and let sit for 10 minutes at room temperature. Smash the avocado in a separate small bowl; set aside. Cut baguette in half lengthwise, place on a baking sheet, and ...

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 bo...

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...

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...

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 m...

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 ingredi...

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 ma...

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!

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 length...