Peanut Butter & Oatmeal Cookies

I found this recipe on the Internet the other day, posted by an Allrecipes.com user named "Michele." I don't know who you are, but your cookies are amazing!

Ingredients

• 1 cup plain or butter-flavored shortening
• 1 cup packed brown sugar
• 3/4 cup white sugar
• 1 cup peanut butter
• 2 eggs
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup rolled oats

Instructions

Preheat oven to 350 degrees. In a medium bowl, whisk or sift together the flour, baking soda, and salt. In a large bowl (or stand mixer) cream together shortening, white and brown sugar, and peanut butter. Beat in eggs, one at a time. Slowly add the flour mixture and stir until thoroughly combined. Add the oats and stir until they're evenly distributed.
Drop by tablespoons (I use a #60 disher) onto ungreased cookie sheets. Bake for 10-15 minutes, until just light brown (don't over-bake). Cool on the cookie sheet for 5 minutes and move to a wire rack until completely cool. Store in an airtight container.

Salmon Cakes

Most of the time, I develop recipes because there's a specific food I want to eat. This recipe is a little different. We had some leftover spinach and potato pie and Michelle thought that salmon would be a good main dish to accompany it, so I came up with this recipe specifically to go with that side dish. Despite how it got started, I think it's a good general-purpose salmon cake that will go well with all kinds of side dishes!

Ingredients

• 2 cans of salmon (7 ounces each), drained
• 1½ cups of saltine crackers (about half a sleeve), crushed
• ½ cup mayonnaise (homemade from Monday's recipe would be nice)
• ¼ cup finely minced onion
  
• 1 teaspoon black pepper
• 1 teaspoon seafood seasoning
• 2 tablespoons finely chopped fresh parsley
  
• 2 tablespoons finely chopped fresh basil (you could also use dill or cilantro)
• vegetable oil for frying
  

Instructions
Mix all ingredients in a mixing bowl until combined. Form into 6 patties about 1½ inches thick. Let the patties sit on a wire rack for 10 - 15 minutes so the moisture from the mayo can be fully absorbed (this helps "set up" the salmon cakes and improves the texture). Meanwhile, heat about 1 inch of oil in a large skillet to 350 - 375 degrees. Pan fry for about 4 minutes on a side, or until deep golden brown. Alternatively, you can deep fat fry them. Let them drain on a wire rack for a couple of minutes and serve.

Mayonnaise

My 4-year old boy is allergic to soy. Have you ever tried to find a mayonnaise at the store that has no soybean (or "vegetable") oil in it? There's only one brand, and it tastes funny. Fortunately, I discovered that homemade mayonnaise is really easy and tastes much better than store-bought.


Ingredients

• 2 tablespoons vinegar (white wine /champagne vinegar works well)
• 2 tablespoons lemon juice (fresh-squeezed, please)
• 1 egg plus 1 egg yolk
• 1 teaspoon fine or "pickling" salt (I don't like table salt because of the iodine-metallic taste)
• 1 teaspoon mustard powder
• 1/4 teaspoon sugar
• 2 cups canola or safflower oil

Instructions
Put all ingredients except the oil in the work bowl of your stand mixer or food processor. Use a hand whisk (or the whisk attachment of the mixer in your hand) and mix until well combined. Put the bowl on the mixer with the whisk attachment and turn it on its highest setting (if using a food processor, put in the blade, put the lid on, and turn it on). Slowly drizzle in the oil over about 90 seconds. Pour the mayo into a jar and let it sit on the counter for about 2 hours. This lets the acids in the lemon and vinegar kill any bacteria that may have been (unlikely, but possibly) present in the eggs (alternatively, use pasteurized in-shell eggs). After the those 2 hours, keep refrigerated and use within 2 weeks.