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French Bread
Breads · Sanctuary Ridge Family Recipes

French Bread

Monica ScottLeave a comment

French Bread Baking

A True Classic

French Bread is a true classic! The crusty, chewy bread is just wonderful with a bowl of soup or pasta. Serve it sliced with Italian Herb Oil dip (https://sanctuary-ridge.com/2020/07/23/sanctuary-ridge-family-recipes-2/) as an appetizer. You can even make Homemade Croutons with this classic. The potential is endless! And if you are fortunate enough to have any left after you bake it, the bread stays fresh for 3-5 days!

How difficult is homemade bread?

Bread Dough Rising

This is such an easy bread to make, I truly believe anyone can do it! The best part of this recipe is that it can be made from start to finish in about 2 hours time. It comes together so quick. The longest part is waiting 15 minutes between kneading the dough over one hour’s time. If you have never made homemade bread, this is the one you need to try!

French Bread

An easy home made French Bread- delicious for any meal!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine French
Servings 4 loaves

Ingredients
  

  • 2 1/2 TBSP Instant Dry Yeast
  • 1/2 Cup Warm Water
  • 1 1/2 TBSP Granulated Sugar
  • 2 Cups Water
  • 1 1/2 TBSP Olive OIl
  • 2 1/2 tsp. Salt
  • 6 Cups Plain Flour, plus more for kneading

Instructions
 

  • Combine 1/2 Cup warm water with 2 1/2 TBSP dry yeast and 1 1/2 TBSP granulated sugar in a small bowl. Allow this to dissolve for 10 minutes.
    In a large mixing bowl, combine the yeast mixture with the remaining ingredients, adding flour two cups at a time until all flour is incorporated. Knead the dough on a lightly floured surface. Allow the dough to rest and continue to knead 2-3 times, every 10 minutes for one hour. Separate the dough into 4 equal loaves, careful to pinch out any air bubbles. Place the loaves 2-3 inches apart on prepared baking sheet. Brush the tops with beaten egg whites for crispy bread! Slash 4 diagonal lines into the tops of each loaf. Preheat oven to 425 degrees. Let the loaves rise for 30 minutes. Bake at 425 degrees for 10 minutes, then lower the temperature to 375 degrees for 20 minutes. Allow to cool slightly before slicing. Enjoy!
Keyword French Bread, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Rigatoni Meatball Soup
Sanctuary Ridge Family Recipes · Soups

Rigatoni Meatball Soup

Monica ScottLeave a comment

A Hearty Italian Soup for Cold Winter Days

I could eat soup every single day. I have been working on compiling all my recipes into a cookbook and I have over 12 soup recipes so far! I still have some soup recipe ideas to try, but this one definitely makes the list of favorites! I tried this one last year and have made it 3 times since, with rave reviews from my family. We all know how the noodles become so saturated in soup, but that is not a problem with Rigatoni Meatball soup! The pasta is prepared separately from the soup base! Just before you serve it, the soup is spooned over a each bowl of noodles, guaranteed to not have soggy noodles for this delicious recipe!

We love to dip French bread in this one and I’m sharing my favorite French bread recipe this week so stayed tuned!

Rigatoni Meatball Soup

Hearty, rich and full of flavor!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine Italian
Servings 6 people

Ingredients
  

  • 2 TBSP Olive OIl
  • 1 Onion, chopped
  • 1 tsp. Basil, chopped
  • 1 tsp. Oregano, chopped
  • 1 tsp. Parsley, chopped
  • 1/4 tsp. salt
  • 1/4 tsp. Ground Black Pepper
  • 1/4 tsp. Red Pepper Flakes
  • 8 Garlic Cloves, minced
  • 2 TBSP. Tomato Paste
  • 1 28oz Can Whole Peeled Tomatoes
  • 6 Cups Chicken Broth
  • 1 pkg. Rigatoni Pasta, cooked according to pkg.
  • 2 Cups Mozzarella/Parmesan Cheese Blend, for garnish
  • 5 Cups 1/2 inch Fully Cooked Meatballs

Instructions
 

  • In a large stock pot, saute onion, basil, oregano, parsley, pepper flakes and garlic in olive oil over medium high heat for 3-4 minutes. Add tomato paste, stirring to mix well. Next, add chicken broth and canned tomatoes. Bring to a boil and Simmer for 15 minutes. Using an immersion blender, puree until smooth. Add the cooked meatballs and simmer for 20 minutes on low heat.
    To serve, add 1/2 cup cooked pasta to each bowl. Ladle broth with 4-5 meatballs over the pasta. Garnish with shredded mozzarella/parmesan blend cheeses. Enjoy!
Keyword Rigatoni Meatball Soup, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Apple Cinnamon Muffins
Brunch · Sanctuary Ridge Family Recipes

Apple Cinnamon Muffins

Monica Scott1 Comment
Apple Cinnamon Muffin with Pecan Crunch Topping!

Marvelous Muffins For Breakfast!

Apple Cinnamon Muffins are a favorite treat at our house! We love them for breakfast, for a snack, and even with an afternoon cup of coffee. Over the years, I have created over 12 varieties of muffins. This one is definitely a family favorite! The streusel topping makes it so delicious, adding another layer of texture and flavor. Your family will fight over who gets the muffin with the most topping- it’s that good!

Apple Cinnamon Muffins!

Monica Scott
Delicious Apple Cinnamon Muffins with a perfect streusel topping!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 Muffins

Equipment

  • Muffin Pan and cupcake liners
  • Kitchen Aid Mixer or large mixing bowl and spoon to stir
  • Mixing bowl

Ingredients
  

  • 4 TBSP Salted Butter, softened
  • 3/4 Cups Granulated Sugar
  • 2/3 Cups Milk
  • 2 eggs 1 whole egg, plus 1 egg yolk
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1 cup peeled and diced fresh apple

Streusel Topping

  • 1/4 Cup light brown sugar
  • 1/2 Cup Old Fashioned Oats
  • 1/2 tsp cinnamon
  • 2 TBSP butter, melted

Instructions
 

Streusel Topping Instructions

  • Combine all topping ingredients in a small mixing bowl, stirring well and set aside.

Apple Cinnamon Muffin Batter Instructions

  • Preheat the oven to 375 degrees.
  • Stir butter, sugar, eggs, milk and vanilla together until creamy.
  • Add Flour, Baking Powder, Salt, Cinnamon and Cloves. Stir until combined.
  • Stir in diced, peeled apple just until combined.
  • Place approximately 1/3 cup of muffin batter in each prepared cupcake liner in the muffin pan. Sprinkle 1 teaspoon of the prepared topping on each muffin.
  • Bake at 375 for 25 minutes or until light golden brown. Place the pan on a cooling rack for 10 minutes to cool slightly before serving. Enjoy!
Keyword Apple Cinnamon Muffins, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Perfect Pancakes
Brunch · Sanctuary Ridge Family Recipes

Perfect Pancakes

Monica ScottLeave a comment
Add your favorite toppings!

Perfect Pancakes

Perfectly fluffy, delicious pancakes! I have to admit, I love to make these for dinner. Mornings are just too hectic, with all our different schedules, to try to have a big breakfast every day. So we usually have this for dinner instead of breakfast. It’s such a treat to prepare these and hear the exclamations of joy when they see breakfast on the dinner table! Just add eggs, bacon or sausage, and hash browns to complete the meal!

Because this recipe uses egg whites and baking powder, it can be made the night before! Most recipes use baking soda which will begin rising immediately and fizzle out overnight. To prepare this the night before, simply wait until morning to fold in the egg whites! Make sure you store the pre-made pancake batter in the refrigerator overnight!

The Secret Ingredient

I know it may sound strange, but there is a secret ingredient in this recipe that I feel I must explain.

Bananas.

Yes, you read that correctly. The secret ingredient is mashed bananas.

I am not exactly sure what possessed me to add mashed bananas, but I did and it makes these so so good. I will never make them any other way again. I’ve been doing this so long, I can’t even remember when the banana madness all began! Just trust me, this is the magic you need in the pancakes so just go with it!

The Recipe

This pancake recipe is so good. Of course, we all love different toppings and mix-ins, so feel free to sprinkle chocolate chips, blueberries, pecans, or other toppings into the batter as soon as you put it on the griddle to cook! Leave a comment if you love it!

Perfect Pancakes

Monica Scott
Deliciously light and fluffy texture makes this pancake irresistible!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 4 people

Equipment

  • Measuring cups and spoons
  • Electric Griddle or Large Non-stick frying pan
  • Spatula
  • Kitchen Aid Mixer or electric mixer for beating egg whites
  • Large mixing bowl

Ingredients
  

  • 2 eggs, separated egg whites will be beaten and folded in later
  • 1 cup Plain Flour
  • 1/8 tsp salt
  • 1/2 TBSP Baking Powder
  • 3/4 cup Milk *may need more if batter seems thick
  • 4 TBSP butter, melted
  • 1 TBSP granulated sugar
  • 1 ripe banana, peeled and mashed

Instructions
 

  • Sift dry ingredients together in a large mixing bowl.
  • In a separate bowl or Kitchen Aid mixer, beat the egg whites until light and fluffy. It should resemble meringue. Set aside.
  • In another bowl, mix the egg yolks, milk, butter and banana.
  • Form a "well" in the center of the dry ingredients and slowly mix in the banana mixture until just combined. Carefully fold in the egg whites, gently so that they stay fluffy.
  • Cook like any other pancakes on a griddle or large non-stick frying pan. The optimal temperature for pancakes is 375 degrees or medium temperature on a cooktop. Place 1 cup of batter onto the griddle. Add toppings if desired. We love chocolate chips, blueberries or pecans. When batter begins to bubble it is time to flip! Serve warm with syrup.
Keyword breakfast, pancakes, sanctuary ridge farm family recipe

Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Italian Meatloaf
Sanctuary Ridge Family Recipes

Italian Meatloaf

Monica ScottLeave a comment
Italian Meatloaf

Italian Meatloaf For the Win!

A few weeks ago, my siblings were sick with Covid and I wanted to prepare a couple of dinners to take and leave on their porch. Since your taste is so affected by this nasty virus, I asked if there was anything that sounded good to eat. They requested Meatloaf with mashed potatoes or my homemade Chicken Noodle Soup. (You can find the recipe for Chicken Noodle Soup here: https://sanctuary-ridge.com/2020/07/21/sanctuary-ridge-family-recipes-moms-chicken-noodle-soup/. )

I decided to just make both recipes. Since I was in the kitchen anyway, I doubled the recipes to feed both our families. After dropping Noah off for a couple of classes, I made the porch drop-off delivery and texted my family to let them know dinner was on their porch! I am happy to say that they came through the illness fine. I’ve spent many sleepless nights praying for family and friends lately as they battle for their lives. All I know to do is pray, drop off supplies on porches, and cook.

Traditional or Not?

I recently made Smoked Meatloaf, which was loaded with veggies like bell peppers, onions and garlic. The recipe for that can be found here: https://sanctuary-ridge.com/2021/09/03/sanctuary-ridge-family-recipes-smoked-meatloaf/. After serving the Italian Meatloaf, my husband and son wondered why it tasted so different. They LOVED the smoked meatloaf. The Italian Meatloaf is more traditional so they were surprised when I made it instead of the smoked meatloaf. I didn’t want to serve the new recipe to my brother and his family because when they asked for meatloaf, they were probably thinking of the more traditional version. We enjoyed the Italian Meatloaf, but our favorite so far is the smoked meatloaf.

The Recipe

Italian meatloaf

Garlic infused meatloaf with traditional Italian spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Cuisine American, Italian
Servings 8 people

Equipment

  • Foil Loaf Pan
  • Large Mixing Bowl and spoon
  • garlic press
  • Knife and cutting board or food processor

Ingredients
  

  • 2 pounds ground beef
  • 1 small onion, finely chopped
  • 4 cloves minced or pressed garlic
  • 1 tsp crushed red pepper flakes
  • 1 egg, beaten
  • 1 TBSP Fresh Basil, chopped
  • 1 tsp salt
  • 1/2 cup fine bread crumbs Panko Bread Crumbs
  • 1/2 cup shredded parmesan cheese Add extra to the topping if desired.
  • 1/2 Jar Garlic Pasta Sauce

Instructions
 

  • Preheat oven to 350 degrees
  • In a large mixing bowl, combine ground beef, onion, garlic, egg, salt, bread crumb, Basil, parmesan cheese and red pepper flakes.
  • Shape the meatloaf and place in prepared foil loaf pan. Top with 1/2 jar of garlic pasta sauce. Cover with foil.
  • Bake at 350 degrees for 45 minutes or until internal temperature reaches at least 160 degrees.
  • Top with additional shredded parmesan cheese and serve immediately.
Keyword Italian Meatloaf, Meatloaf, sanctuary ridge farm family recipe

Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Chicken Enchiladas
Sanctuary Ridge Family Recipes

Chicken Enchiladas

Monica ScottLeave a comment
Chicken Enchiladas

Simply Delicious Dinner!

I love a simple recipe! Sometimes I forget about these easy-to-make dinners that my family loves. We have such a variety of meals that I rotate throughout the year, that sometimes I forget about these meals that are so quick to put together. Even with meals planned, sometimes I just search the pantry for ingredients and suddenly remember a long-forgotten recipe. This is one of those dishes that I tend to throw together without a recipe, so today I wrote everything down so I could share it with ya’ll! I hope your family enjoys it as much as mine!

The Recipe

Chicken Enchiladas

Monica Scott
Deliciously simple Chicken Enchiladas! Loaded with shredded chicken breast, authentic flavors and fresh ingredients that are sure to please your tastebuds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dinner
Cuisine Mexican
Servings 4 people

Equipment

  • 9×12 baking dish or pan
  • Large mixing bowl
  • Spoon to stir
  • Can opener

Ingredients
  

  • 8 8 inch round Flour Tortillas
  • 1 1/2 cups cooked, shredded chicken breast
  • 1 10 1/2 oz canned cream of chicken soup
  • 1 cup sour cream
  • 1 11 oz canned Mexican-Style Corn, drained
  • 1 can, Rosarita Enchilada Sauce Any brand is fine!
  • 1 Cup shredded, Pepper Jack Cheese

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine shredded cooked chicken breast, sour cream, cream of chicken soup and drained Mexican-Style Corn.
  • Next, place 3-4 Tablespoons of the chicken mixture in the center of each flour tortilla. Fold 1/2 inch from each tortilla side and then bring the bottom of the tortilla up and roll into "enchiladas". Place each into the prepared baking dish/pan.
  • After rolling all the enchiladas, pour on the enchilada sauce. Top with shredded Pepper Jack Cheese. Cover with foil.
  • Bake at 350 degrees for 20 minutes or until bubbly. Remove the foil and bake an additional 10-15 minutes. Serve immediately over black beans and rice!
Keyword Chicken Enchiladas, sanctuary ridge farm family recipe

Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Smoked Meatloaf
Sanctuary Ridge Family Recipes

Smoked Meatloaf

Monica ScottLeave a comment
Smoked Meatloaf

We Bought A Cow

Earlier this year we purchased a cow to have processed at a local butcher. This was our first time to do this and we really did not know what to expect. We can not possibly eat a whole cow in a year, so we split the cow with my parents. This was grass-fed beef. The quality of the meat is great- almost no fat! This does pose some challenges when preparing steak and other cuts of meat. Additional steps are required to tenderize the meat. A grain finished cow is definitely preferred. This allows the cow to put on a little fat which causes marbling in the meat, adding tenderness and flavor. Our favorite part of this cow so far is the ground beef, and we have a freezer full to utilize!

Of course I have been making spaghetti, tacos and hamburgers, but I have never really liked meatloaf so I have only made it a couple of times in my life. As I am trying to diversify the use of all this ground beef, I thought I would try creating a new meatloaf recipe that would include some of my favorite ingredients. The results were fantastic!

Homestyle Dinner

This homestyle dinner can be prepared ahead of time! Have this prepared to put on the smoker or grill for a flavorful Sunday dinner or enjoy it any time you want. Meatloaf sandwiches? Yes! The possibilities are endless with this smoky, veggie packed loaf of goodness!

Here is the link to The Bomb BBQ Sauce: https://sanctuary-ridge.com/2020/04/05/sanctuary-ridge-family-recipes-the-bomb-bbq-sauce/.

Smoked Meatloaf

Smoked Meatloaf infused with onions, peppers and glazed with The Bomb BBQ Sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner
Cuisine American
Servings 6 people

Equipment

  • Smoker, Grill or Oven
  • Large mixing bowl
  • Large Spoon x2
  • measuring cups and measuring spoons
  • Large Disposable Loaf Pans- I buy the 1/4 size at SAMS Club
  • Food Processor to mince the veggies
  • aluminum foil

Ingredients
  

  • 1 Green Bell Pepper, minced
  • 1 Red Bell Pepper, minced
  • 1 Yellow Onion, minced
  • 4 Garlic Cloves, minced
  • 1 tsp Red Pepper Flakes
  • 2 tsp salt and ground black pepper
  • 1 cup Panko Bread Crumbs
  • 2 eggs, beaten
  • 1 tsp liquid smoke flavor Optional
  • 2 pounds ground beef
  • 1/2 cup The Bomb BBQ Sauce- set aside until final 10 minutes of smoking! Recipe link in main post

Instructions
 

  • Preheat smoker, grill or oven to 300 degrees. If using a smoker or grill, add wood chips for more smoke! Do not use wood chips in the oven!
  • Combine all ingredients (EXCEPT BBQ Sauce) in a large mixing bowl until mixed really well. Place in a large loaf pan and shape the mixture to form a solid loaf. Cover with aluminum foil.
  • Place in a preheated smoker, grill or oven and cook at 300 degrees for 1 hour. Glaze the top with BBQ Sauce and cook uncovered for 10 more minutes. Check internal temperature for safety- 160 is the recommended minimum temperature!
  • Allow to rest for 10 minutes. Slice and serve!
Keyword sanctuary ridge family recipes, Smoked Meatloaf

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Poppy Seed Chicken Casserole
Sanctuary Ridge Family Recipes

Poppy Seed Chicken Casserole

Monica ScottLeave a comment

Family + Food

Several years ago, my brother in law made this chicken casserole for a family dinner. I knew immediately that it had to be added to my meal prep rotation. Soon after that, I found a recipe and tweaked it a bit, thinking that it was just like his. Recently I made this for them when they were visiting, only to discover that my recipe is very different from his! So today I am sharing this awesome recipe that I am sure your entire family will love!

Feeding a Crowd

In June, I chaperoned and cooked for our youth group. I made eight of these Poppy Seed Chicken Casserole’s and froze them without the cracker topping. I doubled the recipe in a 9×13 disposable foil pan. When we arrived at our cabin, I placed them in the refrigerator to thaw overnight since I planned to cook them on our second night. We had a total of 60 adults and teenagers. The first night I prepared a Taco Bar, a big breakfast the next morning, sub sandwiches for lunch and then Poppy Seed Chicken Casserole to end the second night. Before I baked the casserole, I added the cracker topping. I prepared green beans and corn for our side dishes. Simple enough!

I knew that my family loved this dish, but I was honestly surprised at the response from the youth group. The kids loved it! Several even came back for a second helping. It was a huge success!

I hope you will try this! It’s so easy to prepare! Please leave a comment if you try it!

Poppy Seed Chicken Casserole

Monica Scott
A guaranteed crowd pleaser, this Poppy Seed Chicken casserole is absolutely delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Cuisine American
Servings 6 people

Equipment

  • 9×12 inch baking dish or foil pan
  • Large mixing bowl
  • garlic press
  • measuring cups and measuring spoons
  • Spoon to stir
  • aluminum foil
  • Gallon size Ziplock bag

Ingredients
  

  • 2 Cups Chicken, cooked and diced
  • 1 10 oz can Cream of Chicken Soup
  • 1 1/2 cups Sour Cream
  • 1 tsp Worcestershire sauce
  • 2 tsp garlic, fresh pressed
  • 1 Tbsp Lemon juice, fresh

Topping

  • 2 Cups Ritz Crackers, crushed
  • 1/2 Cup Butter, melted
  • 1 Tbsp Poppy Seeds

Instructions
 

  • Preheat oven to 350 degrees.
  • Place Ritz crackers in gallon size ziplock bag and seal. Crush the crackers and set aside.
  • Mix together the prepared chicken, cream of chicken soup, and sour cream in a large mixing bowl. Add the Worcestershire sauce, garlic, and lemon juice. Spread the mixture in a 9×12 pan and set aside.
  • In a separate mixing bowl, combine the crushed Ritz Crackers with the melted butter and poppy seeds. Spread the Ritz Cracker mixture over the chicken mixture and cover with foil.
  • Bake for 15 minutes. Remove the foil and bake for 15 more minutes. Enjoy!
Keyword Poppy Seed Chicken Casserole, sanctuary ridge family recipes

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.

Almond Cream Confections
Sanctuary Ridge Family Recipes

Almond Cream Confections

Monica Scott2 Comments
Almond Cream Confections

A Dessert Recipe for the Ages

My Aunt Judy shared this recipe with me over 30 years ago! Back in the days of cookie swaps and Christmas Parties galore, she prepared this amazing little dessert. I have been making it for family and friends ever since! This dessert is scrumptious and guaranteed to impress your family. The delicately layered crust and sweet cream frosting melt in your mouth as an orchestrated explosion of flavor tantalizes your tastebuds!

The handwritten recipe from my aunt is long gone. As I searched the internet for the origin of the recipe, none were found. I was unable to find any recipe even similar to this one, so I’m giving all the credit to Aunt Judy! I know you will enjoy this as much as we have! Leave me a comment if you have ever enjoyed one of these delightful desserts!

Almond Cream Confections

Aunt Judy
A show stopping dessert made with every day ingredients! A chocolate and coconut cookie crust, delicious cream filling and rich chocolate drizzle. It's impossible to stop with just one of these scrumptious treats!
Print Recipe Pin Recipe
Prep Time 5 minutes
refrigerator time 1 hour
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Medium size heavy saucepan
  • electric mixer
  • measuring cups and measuring spoons
  • 9 x 12 inch pan
  • wax paper and plastic wrap
  • ziplock bag

Ingredients
  

  • 1/2 Cup Butter
  • 1/4 Cup granulated sugar
  • 2 TBSP Cocoa powder
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 egg slightly beaten
  • 1 Cup sliced, toasted almonds
  • 1 3/4 Cups vanilla wafer crumbs
  • 1/2 Cup flaked coconut

Cream Frosting

  • 1/3 Cup Butter, softened
  • 1/2 tsp vanilla extract
  • 2 1/2 Cups Powdered Sugar (may need up to 1/2 cup more)

Chocolate Topping

  • 2 squares milk chocolate, melted
  • 2 squares white chocolate, melted

Instructions
 

  • To prepare Cream Frosting : Cream butter, beating at high speed. Add egg and vanilla, mixing well. Slowly add Powdered Sugar until smooth icing texture forms. Set aside.
  • To prepare crust layer: In a heavy sauce pan, combine butter, 1/4 cup granulated sugar, cocoa powder, vanilla, salt and egg. Cook over low heat, stirring constantly until mixture begins to thicken. Remove from heat. Add toasted almonds, vanilla wafer crumbs and coconut, stirring well. Press firmly into a parchment lined 9×12 inch pan; cover and chill for at least 30 minutes.
  • To assemble: Remove crust from refrigerator and spread Cream Frosting over the top. Cover and chill for 30 minutes.
    Remove from refrigerator. Gently pull the edges of the parchment paper, releasing the square of Almond Cream Confections from the pan. Cut into 12 squares. Separate the squares with a small space between each one.
    Place melted chocolate into a ziplock bag, cutting one corner so that you can drizzle the chocolate over the dessert squares. Repeat with the white chocolate. Refrigerate until ready to serve. Store in refrigerator in an airtight container.
Keyword candy bar cake, candy bar, chocolate, coconut, chocolate cake, cake, dessert, coconut desserts, dessert with coconut, just dessert, sanctuary ridge family recipe,

© Copyright 2020– or current year, Sanctuary Ridge. Unattributed use of this material is strictly prohibited. Reposting and links may be used, provided that credit is given to Sanctuary Ridge with active link and direction to this original post.