Monday, November 2, 2015


3 large limes
2 large lemons
1 large Valencia orange
2 cans 7-up
1 cup orange juice
1 bottle red wine
1/3 cup orange flavoured liqueur (Cointreau)
Slice limes, lemons and orange. Put half in large pitcher. Add wine, 7-up and orange juice. Use remaining slices for garnish.

Salmon Cakes with Wasabi Mayonnaise

2 6oz pieces of cooked salmon (or 2 cans)
Squeeze of lemon or lime juice
2 teaspoons Old Bay seasoning
2 eggs
2 tablespoons mayonnaise
3/4 cup panko
3 small green onions, chopped, including white part
2 tbsp chopped fresh coriander
Spray oil for frying

In a large bowl, gently combine all ingredients until mixed well. Form into 6-8 small patties. Spray fry pan generously. Place patties into hot pan for about 2-3 minutes or until golden brown. Flip and cook for an additional 3-4 minutes until second side is browned. Alternatively cook in oven as below.

Wasabi Mayo
2 tbsp chopped fresh coriander
¼ cup mayonnaise
2 tbsp honey mustard
1 tsp wasabi paste or siracha sauce

Alternate baking method.
Line a tray with waxed or parchment paper. Using 2 rounded tbsp mixture, shape into a patty. Press a few of the remaining bread crumbs onto both surfaces. Place on tray; cover and refrigerate to firm patties. When ready to serve, arrange oven rack 4 to 5-inches (10-12 cm) from broiler; preheat. Spread oil on baking sheet; gently add fish cakes, placing slightly apart. If any cakes separate, simply press together again. Broil 3 to 5 minutes or until golden. Then turn and broil 3 to 4 minutes until second side is golden. Serve right away topped with a dollop of wasabi mayonnaise on a warmed platter.

Oatmeal Cookies

¾ cup margarine
1 cup brown sugar
½ cup white sugar
1 egg
¼ cup water
1 tsp vanilla
1 cup flour
½ tsp salt
1 tsp cinnamon
½ tsp baking soda
½ tsp ground cloves
1 cup raisins
1 cup chopped nuts
3 cups oatmeal

Combine and bake at 350o for 7-8 minutes. Makes 5 dozen cookies.

Cheese Sauce (Microwave )

1 cup milk
2 tbsp flour
¼ tsp salt
Pinch pepper
2 tbsp butter
¼ tsp dry mustard
½ cup cheese
Mix first 5 ingredients. Cook and stire 1-1 ½ minutes in microwave until thick. Stir in mustard and cheese.

Peanut Butter Cookies

2-½ cups flour, sift or stir before measuring
½ tsp salt
2 tsp baking powder
1 cup hard margarine or butter
1 cup peanut butter
1 cup white sugar
1 cup brown sugar, packed
1 tsp vanilla
2 eggs

Sift together flour, salt, and baking powder; set aside. Cream margarine or butter, peanut butter, and sugars; beat in vanilla and egg. Stir in flour mixture, blending well. Shape mixture into 3/4-inch balls; place on greased baking sheets. Flatten each cookie with the tines of a fork; dip fork in flour periodically to keep it from sticking to the peanut butter cookie dough. Bake at 375° for about 8-10 minutes.

Uncooked Cookies - aka Chocolate Drop Cookies

2 cups white sugar
½ cup margarine (hard kind-like Parkay)
½ cup milk
3 tbsp cocoa
1 tsp vanilla
2 cups oatmeal (quick-cooking)
1 cup coconut (shredded)

In bowl combine oatmeal and coconut. In large pan combine white sugar, margarine, milk and cocoa. Bring to a rolling boil and boil only 2 minutes. Remove from heat and stir in vanilla. Pour over oatmeal mixture and stir to combine. Drop by teaspoons onto sheet of aluminum foil. Cool.

Chocolate Chip Oatmeal Cookies

1 cup sugar
1 cup brown sugar (packed)
1 cup hard margarine
2 eggs
2 tsp vanilla
2 tbsp milk
1 tsp baking soda
½ tsp salt
1 tsp baking powder
2-2 ½ cups oatmeal (Old Fashioned)
2 cups flour
1-½ cups chocolate chips

Cream sugars and margarine. Add eggs, vanilla and milk and beat well. Add remaining ingredients, stirring well. Drop by teaspoon onto parchment paper lined sheet. Bake at 375F for 7-9 minutes.

Blueberry Crumble Pie

5 cups blueberries
2/3 cup granulated sugar
2 -1/2 tbsp cornstarch
1 tsp finely chopped lemon zest
2 tbsp fresh lemon juice
Pinch of ground black pepper

1-½ cups flour
1 cup firmly packed dark brown sugar
¾ cups unsalted butter, cut into little pieces

1 frozen crust

To make the fruit filling, in a large bowl, mix all the ingredients well. Crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the crumble, mix the flour and brown sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble (do not overwork the mixture). Refrigerate until you are ready to use it. 

Preheat oven to 375°. Spoon blueberry filling into crust, then sprinkle topping over. Bake pie until filling is bubbling and topping is golden, about 1 hour 15 minutes. Cover with foil after 30 minutes if browning too fast. Cool on a rack.

If using frozen blueberries: Do not thaw blueberries. Mix all filling ingredients together and let sit for 15 minutes. Stir then add to pie shell and bake as above.