Boaters Recipes

Boaters have to be creative when it comes to food preparation in those tiny galley's. In addition, UBET potlucks are a popular marina activity. This is a chance to show off your favorite recipe or try out a new one. If you have a recipe that you'd like to share send it to ubet2@ubet2.org and we'll post it on this page.

Pumpkin Fritters: This is an October favorite at our house.

Ingredients
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying

Directions
In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately. Yum!!

Apple Kuchen: From the kitchen of Linda Mikowski

Ingredients
1/2 cup soft butter
1 pkg cake mix (white, yellow or sour cream)
1/2 cup coconut
1 can pie sliced apples or peaches (drained)or 2 1/2 cups sliced baking apples or fresh peaches.
I used the 29 oz of sliced peaches and then I cut the slices in half. Good with fresh peaches also.
1 cup sour cream
1 tsp. cinnamon
1/2 cup sugar
2 egg yolks or 1 egg

Directions:
Cut butter into cake mix until crumbly- mix in coconut. Put in un greased pan ( 9x13) - Building up edges- Bake 10 minutes at 350. Arrange fruit slices on crust. Mix sugar and cinnamon and sprinkle on fruit. Blend sour cream and egg yolks and drizzle over fruit. Bake 25 minutes at 350.

Mini Reuben Rolls  from Ruth Bosworth

 

1/3 C. Helman’s Mayo (Reg. or Light)

1 T Dijon Mustard

1 T Caraway Seeds

1 C (4oz) Cooked Corned beef, finally chopped (I got from deli)

1 C (3oz) Shredded Swiss Cheese

1 C Sauerkraut rinsed, drained & patted dry

1 pkg. (100oz) refrigerated pizza dough (Pillsbury)

 

Preheat oven to 400 degrees. In med. bowl mix mayo, mustard and caraway seeds. Add meat cheese and sauerkraut – toss to blend well. Unroll dough on large ungreased cookie sheet. Gently stretch to 12 in. X 14 in. rectangle. Cut dough lengthwise in half. Spool ½ of the filling onto each piece, spread to within ½ in of edges. From long side, roll each jelly roll style; pinch to seal edges. Arrange seam down, 3 in apart. Bake 10-15 min until golden brown. Let stand 5 min & cut into 1” slices. Makes about 30 appetizers.

 

 

Raspberry Streusel Bars from Ruth Bosworth

1 C. Butter softened

1 C. Sugar

1 Egg

2 C. Flour

Ύ C. Chopped Pecans

1 – 10oz Jar Raspberry Jam Preserves

Powdered Sugar Icing

 

  1. Preheat oven to 350 degrees. In med bowl, beat butter & sugar with elect. Mixer on med speed until combined – scraping sides of bowl. Beat in egg.

  2. Beat in as much flour as you can with mixer. Stir in remaining flour and pecans. Set aside 1 cup of the mixture.

  3. Press remaining pecans mixture into bottom of ungreased baking pan (9 in. x 13 in). Spread preserves to ½ in of edges. Dot reserved pecan mixture on top of preserve layer.  – Drizzle with powdered sugar icing – cut into bars.

  4. Bake about 45 min. or until golden brown. Cool in pan – Drizzle with powdered sugar icing – cut into bars.

 Powdered Sugar Icing.

1 C. powdered sugar

1 T. Milk

Ό T. Almond flavoring

(Stir in additional milk until icing is of drizzle consistency – use small plastic bag & cut off a corner to drizzle.