S and T

 Index 

~ S ~

1. Salmon – Maple

2. Salmon – Grilled Balsamic and Grapefruit Glazed

3.  Six Week Bran Muffins

4.  Surprise Dip

5.  Strawberry Shortcake

~ T ~

1.  Tapioca Pudding

 

1.  Salmon – Maple 

 

1/4 cup pure maple syrup

2 Tbsp. soy sauce

1 clove garlic, minced

1/4 tsp. salt

1/8 tsp. pepper

1 pound salmon fillet        

In a small bowl, mix the maple syrup, soy sauce, garlic,salt and pepper.   Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.               

Preheat oven to 400 degrees F.  Place the baking dish in the preheated oven and bake uncovered for 20 minutes or until the fish easily flakes with a fork.  

 

 

3.  Six Week Bran Muffins

 

3 cups bran flakes cereal  (I sometimes use raisin bran and omit the 2 cups raisins)
3 cups all-bran cereal
2 cups boiling water

1 cup softened butter
1 & 1/2 cups granulated sugar
1 & 1/2 cups packed brown sugar
4 eggs
1 litre (4 cups) low-fat buttermilk
1/4 cup molasses

5 cups flour
2 Tbsp. baking soda
1 Tbsp. baking powder
1/4 tsp.salt
2 cups raisins (optional)

 

Put cereals in a large bowl, pour water over them.  Let stand to soften.

In the largest mixing bowl you can find…(it needs to be really big!!)…cream butter and sugars together.  Add eggs, one at a time, mixing well after each addition.   Mix in buttermilk, add molasses, then stir in cereal mixture.

In another bowl put flour, soda, baking powder, salt and raisins (if using).  Stir well and then add to batter.  Stir to thoroughly combine.  Store in a covered container in the refrigerator.  Batter will keep for six weeks. 

As needed, fill greased muffin cups 3/4 full.  Bake in 400 degree F. oven for 20-25 minutes.  Cool in pan for 5 minutes before removing muffins.

 

4.  Surprise Dip

250g (8oz) cream cheese

1/2 cup sour cream

1/4 cup mayonnaise

250g (8oz) can small shrimp, drained

1 cup seafood sauce

1 1/2 cups grated mozzarella cheese

1 large tomato seeded and diced

1 green pepper diced

3 green onions diced

 

Cream first three ingredients together until smooth.  Spread on large, flat serving dish.  Smooth on seafood sauce, leaving a 1/2 inch border at edge.  Sprinkle with shrimp, then cheese, followed by chopped vegetables.

Serve with crackers and enjoy!

 

5.  Strawberry Shortcake

 

4 biscuits split in two {from your favourite recipe or you are welcome to use mine} 

1 qt. fresh strawberries, hulled, washed and sliced into a bowl {for juicier berries sprinkle with 1-2 Tbsp. white sugar

1 cup 35% cream whipped with 2 Tbsps of white sugar

 

Place split biscuit in bowl, add some berries and juice, whipped cream and top with more berries! 

 

~ T ~

 

1.  Tapioca Pudding

 

3 cups whole milk
1/2 cup quick-cooking tapioca  (if you prefer traditional pearl tapioca, soak per pkg. directions)
1/2 cup white sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 teaspoon vanilla extract
1 tsp lemon zest (optional)

 

Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.  Very, very slowly, whisk 1 cup of the hot milk mixture into the beaten eggs, until incorporated.  Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. You do need to watch this pudding very carefully as it is prone to scortching and burning.  Remove from heat and stir in the vanilla (and lemon zest).   Serve hot or cold.