Home

Fresh Apple Cookies

These cookies are a nice alternative to bars or squares

Fresh Apple Cookies
Print
Ingredients
  1. 2 cups flour
  2. 1 tsp. baking soda
  3. 1/2 cup butter, softened
  4. 1 1/3 cups packed brown sugar
  5. 1/2 tsp. salt
  6. 1 tsp. cinnamon
  7. 1 tsp. ground cloves
  8. 1/2 tsp. nutmeg
  9. 1 egg, beaten
  10. 1/4 cup apple juice or milk
  11. 1 cup chopped apples
  12. 1/2 – 1 cup chopped nuts
  13. 1 cup raisins
Vanilla Glaze
  1. 1 cup icing sugar
  2. 1 Tbsp. butter, softened
  3. 1/4 tsp. vanilla
  4. 1/4 tsp. salt
  5. 1 1/2 Tbsp. milk
nstructions
  1. To make cookies: Preheat oven to 375 F. Combine flour and baking soda in medium bowl. In a large bowl, cream together butter, brown sugar, salt, cinnamon, cloves nutmeg and egg. Add half the flour to the butter mixture and blend well. Mix in juice or milk. Add the apples, nuts and raisins to the remaining flour. Add this apple mixture to the butter mixture. Drop by spoonfuls on greased cookie sheets and bake for 10 minutes or until cookies are firm.
  2. To make glaze: Blend all ingredients together until smooth. While cookies are hot, spread with vanilla glaze. Makes 3 dozen.
The Best of Bridge https://www.bestofbridge.com/
.

Just when you get to the point where menu prices don’t matter – calories do!

Corn Fritters

Recipe Card

Corn Fritters
Print
Ingredients
  1. 1 can (12 oz/340 mL) corn kernels, 1
  2. well drained
  3. 3 green onions, chopped 3
  4. 1 egg 1
  5. 1⁄4 cup all-purpose flour 50 mL
  6. 2 tbsp cornmeal 25 mL
  7. 2 tbsp chopped fresh cilantro 25 mL
  8. 1 tsp granulated sugar 5 mL
  9. 1⁄2 tsp hot pepper sauce 2 mL
  10. 1 tsp salt 5 mL
  11. 1⁄4 tsp freshly ground black pepper 1 mL
  12. Vegetable oil
  13. .
  14. Y
Instructions
  1. In a food processor, combine 1⁄2 cup (125 mL) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.
  2. In a large skillet, heat 2 tbsp (25 mL) oil over medium-high heat. Working in batches, drop in batter in 1⁄4-cup (50 mL) scoops and cook for 3 to 4 minutes per side, pressing down gently with a
  3. spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. Makes about 6 large fritters.
  4. Make ahead: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375°F (190°C) oven for 15 minutes.
  5. Tip: For appetizer-size fritters, drop tablespoonfuls (15 mL) of batter into pan. They will only need about 2 minutes per side to brown
Notes
  1. These corn fritters are sweet and crisp.
  2. Serve them, drizzled with real maple syrup, alongside bacon and eggs for a hearty brunch.
  3. Or make mini versions and pair them with sweet chili dipping sauce
  4. to serve as an appetizer.
The Best of Bridge https://www.bestofbridge.com/

Whipped Potato with Celery Root

Perfect company for your Thanksgiving or Christmas turkey and you can make this dish a day or two ahead and store it in the refrigerator. Celery root does wonders for the humble potato and it’s easy to find in your supermarket. Peel it as you would a potato

 

Whipped Potato with Celery Root
Print
Ingredients
  1. 1 celery root , peeled and chopped
  2. 4-5 baker potatoes, peeled and cut into chunks
  3. 2 Tbsp. butter
  4. 3 Tbsp. sour cream
  5. grated zest of 1 orange
  6. salt and freshly ground pepper to taste
Instructions
  1. Cook celery root in simmering salted water until tender. Drain and puree in food processor. Cook potatoes in salted water until tender. Drain and mash mixing in butter and sour cream. Add orange zest to mashed celery root, then add to mashed potatoes. Season with salt and pepper. Serves 6.
The Best of Bridge https://www.bestofbridge.com/

Classy Chicken

This is a really easy recipe and definitely a Bridge favourite! It’s called,  “Classy” because it features asparagus and when we created this recipe many years ago,  asparagus was really  hard to find, not to mention expensive

Classy Chicken
Print
Ingredients
  1. Classy Chicken
Ingredients
  1. 3 chicken breasts, skinned & boned
  2. 1/4 tsp. pepper
  3. 3 Tbsp. oil
  4. 1 – 10 oz. (280 g) pkg. frozen asparagus or broccoli
  5. Fresh is even better
  6. 1 – 10 oz. (284 ml) can cream of chicken soup
  7. 1/2 cup light mayonnaise
  8. 1 tsp. curry powder
  9. 1 tsp. lemon juice
  10. 1/2 – 1 cup grated cheddar cheese
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
Instructions
  1. Cut chicken into bite-sized pieces and sprinkle with pepper. Saute quickly in oil over medium heat just until opaque (don’t overcook – the chicken will get tough! Drain. Cook asparagus or broccoli until crunchy. Drain and arrange in bottom of buttered casserole. Place chicken on top. Mix together soup, mayonnaise, curry and lemon juice and pour over chicken. Sprinkle with cheddar cheese and bake, uncovered, at 350F (180C) for 30-35 minutes. Serves 6
The Best of Bridge https://www.bestofbridge.com/

It makes no sense to walk to the carwash!

Blueberry Bonanza

The perfect dessert for your next “family bun fight”

Blueberry Bonanza
Print
Ingredients
Crust
  1. 1 sleeve of digestive biscuits, finely crushed. (about 27) (graham wafers would be a good substitute)
  2. 1 tsp. sugar
  3. 1/4 tsp. cinnamon
  4. 1/2 cup butter, melted
Cheese Layer
  1. 8 oz. cream cheese
  2. 1/2 cup sugar
  3. 2 eggs
  4. 1 tsp. vanilla
Blueberry Layer
  1. 3 cups frozen blueberries
  2. 1/2 cup sugar
  3. 1/2 cup water
  4. 1 Tbsp. fresh lemon juice
  5. 4 tsp. cornstarch
  6. 1/2 cup cold water
Topping
  1. 2 cups whipping cream
  2. 2 Tbsp. sugar
  3. 3 digestive biscuits, crushed
Instructions
  1. To make crust: Mix ingredients together and pat lightly into a 9″x13″ pan and bake at 350F for 10 minutes.
  2. To make cheese layer: Mix ingredients together and spread over crust. Bake at 325F for 20 minutes.
  3. To make blueberry layer: Combine blueberries, sugar, water and lemon juice in a saucepan and bring to a boil. Dissolve cornstarch in the cold water and add to the blueberry mixture. Stir until thickened and pour over baked cheese layer. Cool completely.
  4. To make topping: Whip cream with sugar and spread on top of blueberry layer. Sprinkle with digestive biscuit crumbs and refrigerate until serving time. If you make this the night before – don’t whip the cream until just before serving. Serves 10-12
The Best of Bridge https://www.bestofbridge.com/

If the number 2 pencil is the most popular, why is it still number 2?

Grand Cake

The perfect “grand occasion” cake – always a hit. If you are not a baker at heart, but you volunteered for dessert, use a good cake mix and carry on….. best of all, you can make this a day head. Simply cover and refrigerate

Grand Cake
Print
Ingredients
  1. The perfect “grand occasion” cake – always a hit. If you are not a baker at heart, but you volunteered to produce the dessert, use a good cake mix and carry on!!
  2. Make the day ahead, cover and refrigerate.
Ingredients
  1. 1 3/4 cups flour
  2. 1 tsp. baking soda
  3. 1/2 tsp. baking powder
  4. 1 tsp. salt
  5. 1/2 cup cocoa powder
  6. 1/2 cup butter, room temperature
  7. 1 2/3 cups sugar
  8. 3 eggs
  9. 1 tsp. vanilla
  10. 1 1/3 cups water
  11. 1/4 cup Grand Marnier liqueur
Filling
  1. 3/4 cup frozen orange juice concentrate
  2. 3/4 cup sugar
  3. 1 Tbsp. gelatin (1 envelope)
  4. zest of 2 oranges
  5. 1/4 cup Grand Marnier liqueur
  6. 2 cups whipping cream
  7. 3/4 cup icing sugar
Instructions
  1. To make cake: Preheat oven to 350 F. Grease 2, 8″ round cake pans. Line with waxed paper and grease again. Measure flour, baking soda, baking powder, salt and cocoa into a bowl and sift together. Cream butter using electric beater. Gradually add sugar, beating until light and fluffy. Beat in eggs 1 at a time. Add vanilla. At low speed, beat in 1/3 of flour mixture, then 1/2 of the water, beating only until mixed after each addition. Beat in another 1/3 flour, remaining water and rest of flour. Pour into pans and bake for 30 – 35 minutes, or until center of cake springs back when lightly touched. Let cakes cool 5 minutes, then turn out. Remove waxed paper and cool thoroughly on racks.
  2. 1-2 hours before assembling, slice each cake in half horizintally to make 4 layers. Place layers cut side up and sprinkle each with 1 Tbsp. Grand Marnier.
  3. To make filling: Combine juice, sugar and gelatin in a saucepan; cook over medium heat, stirring constantly until sugar and gelatin are dissolved, abour 5 minutes. Remove from heat and stir in orange zest and Grand Marnier. Press a sheet of waxed paper on surface and refrigerate until cool, about 20 minutes. Whip cream until soft peaks form. Gradually beat in icing sugar, then fold in Grand Marnier mixture.
  4. To assemble: Place 1 layer of cake, cut side up, on serving plate. Spoon on 1/4 of filling and spread. Top with another layer and continue until all are used, ending with filling. Refrigerate immediately, let set at least 4 hours to “let the flavours get to know each other”.
The Best of Bridge https://www.bestofbridge.com/
A day without sunshine is like…..night!
 

Patrick’s Salad

This salad is literally the perfect accompaniment – it goes with everything and by simply adding some chicken, you’ve got dinner

Patrick’s Salad
Print
Ingredients
Dressing
  1. 1/2 cup olive oil
  2. 1/4 cup wine vinegar (red or white)
  3. juice of half a lime
  4. 2 tsp. soy sauce
  5. pinch of cayenne pepper
  6. 1 large garlic clove, minced
  7. salt and pepper to taste
  8. 3 Tbsp. chopped parsley
  9. 2 Tbsp. minced red onion
  10. 3-4 Tbsp. sugar
Salad
  1. romaine lettuce
  2. 1 large red pepper
  3. snow peas
  4. slivered almonds, toasted
Instructions
  1. To make dressing: Combine ingredients in a blender and blend well. Pour into a jar and refrigerate.
  2. Wash and tear romaine into bite-sized pieces. Cut red pepper and pea pods into long strips. Add toasted almonds. Toss with dressing just before serving.
The Best of Bridge https://www.bestofbridge.com/

The best way to forget all your troubles is to wear tight shoes.

Stilton Pate

Here’s one of our faces and we love serving it with crusty bread or crackerscrackers

Stilton Pate
Print
Ingredients
  1. Stilton Pate
  2. A fave!! Serve with crusty bread or crackers
Ingredients
  1. 8 oz. (250 g) Stilton cheese
  2. 1/4 cup butter
  3. 4 oz. 9125 g) cream cheese
  4. 2 Tbsp. brandy
  5. freshly ground pepper to taste
Instructions
  1. Bring Stilton, butter and cream cheese to room temperature. Add all ingredients to food processor and mix. Place in small bowl and refrigerate until serving time.
The Best of Bridge https://www.bestofbridge.com/
Debate: What’s in de mousetrap
 

Roasted Squash Soup with Apple and Brie

Simply the best squash soup – it’s goodness in a bowl

Roasted Squash Soup with Apple and Brie
Print
Ingredients
  1. 1 large butternut squash
  2. 1 carrot
  3. 1 medium onion
  4. 1 leek, white portion only
  5. 2 Tbsp. butter
  6. 8 cups chicken stock
  7. 1 apple, peeled and chopped
  8. 1 bay leaf
  9. 1 tsp. sugar
  10. salt and freshly ground pepper
  11. 8 oz. (250 g) Brie cheese
  12. snipped chives
Instructions
  1. Cut squash in half lengthwise and remove seeds. Place cut -side down on pan and bake at 350 F. until tender, about 45 minutes (or microwave cut-side down in a few tablespoons of water, covered, about 10 minutes).
  2. Chop carrot, onion and leek into 1″ pieces and place in large pot. Gently saute in butter. Do not brown. Scrape flesh from cooked squash and add to vegetables. Add stock and bring to a boil. Add apple, bay leaf and sugar to stock mixture. Simmer, uncovered, for 40 minutes. Remove bay leaf and puree soup in batches. Season with salt and pepper to taste.
  3. Slice off outer skin of Brie and cut into 1/2″ pieces. Place cheese in bottom of soup bowls and fill with hot soup. Garnish with chives.
The Best of Bridge https://www.bestofbridge.com/

Read More

Braised Short Ribs

Make this a day ahead and not only will the flavours  mellow…so will you

Braised Short Ribs
Print
Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Instructions
  1. Combine flour, salt, pepper and paprika. Trim excess fat from ribs. Dredge ribs in flour mixture and brown in oil on all sides. Remove to casserole. Peel and chop onion into large chunks and place on top of browned ribs. Whisk tomato sauce, barbecue sauce, molasses and cider vinegar together in saucepan. Bring to a boil and pour over ribs and onions. Cover and bake at 275F for 3-4 hours.
The Best of Bridge https://www.bestofbridge.com/

I have enough money to last me the rest of my life – unless I buy something.

Jerk Chicken with Pineapple Rum Glaze

Great for grilling in your shorts or parka – it’s really that good

Jerk Chicken with Pineapple Rum Glaze
Print
Ingredients
Rub
  1. 1 Tbsp. dark brown sugar
  2. 1 1/2 tsp. coarse salt
  3. 1 tsp. coriander
  4. 1/2 tsp. freshly ground pepper
  5. 1/2 tsp. dried thyme
  6. 1/2 tsp. onion powder
  7. 1/2 tsp. allspice
  8. 1/2 tsp. cinnamon
  9. 1/4 – 1/2 tsp. cayenne pepper
  10. 8-10 chicken legs, rinsed and patted dry
  11. 1 1/2 Tbsp. vegetable oil
  12. 2 garlic cloves, minced
  13. 2 green onions, minced
Pineapple Rum Glaze
  1. 1/4 cup butter
  2. 1/4 cup packed brown sugar
  3. 1/4 cup dark rum
  4. 1/4 cup pineapple juice
Instructions
  1. To make rub: Combine ingredients and set aside.
  2. Place chicken in a 9×13″ pan and drizzle with oil, rubbing over chicken on all sides. Sprinkle rub, garlic and onions on the chicken, patting rub into meat with your fingers. Refrigerate at least 1 hour.
  3. To make glaze: combine ingredients in heavy saucepan and simmer 7-10 minutes over medium-high heat.
  4. Oil the grill and heat barbecue to high. Arrange chicken on grill. Brush with glaze and cook, turning frequently, until brown and no longer pink in the middle. Serve drizzled with any remaining glaze
The Best of Bridge https://www.bestofbridge.com/

Orzo with Veggies

Excellent make-ahead salad and a  great complement to grilled meats

Orzo with Veggies
Print
Ingredients
  1. 6 oz. (170 g) snow or sugar snap peas, trimmed
  2. 2 cups orzo
  3. 1 1/2 cups cherry tomatoes, cut in quarters and seeded
  4. 1 cup seeded, chopped cucumber
  5. 1/2 cup chopped green onions
  6. 1/2 cup chopped fresh parsley
  7. 2 tsp. grated lemon zest
  8. salt and pepper to taste
  9. Lemon Garlic Dressing
  10. 2 tsp. grated lemon zest
  11. 1/4 cup fresh lemon juice
  12. 2 Tbsp. white wine vinegar
  13. 1 tsp. minced garlic
  14. 1/2 cup salad oil
  15. salt and pepper
  16. lettuce for garnish
Instructions
  1. To make salad: Bring a large pot of salted water to a boil. Add peas and cook 1 minute. Using a slotted spoon, remove peas to a strainer, rinse under cold water and drain on a paper towel. Add orzo to same pot and boil until tender but still firm to bite (about 10 minutes). Drain, cool and place in a large bowl. Add peas, tomatoes, cucumber, onions, parsley and lemon zest. Season with salt and pepper.
  2. To Make Dressing: Combine lemon zest, juice, vinegar and garlic in medium bowl. Gradually blend in oil. Season to taste with salt and pepper.
  3. Pour half the dressing over the salad and toss to coat. Cover salad and remaining dressing and chill. Let sit at least 6 hours. Bring to room temperature before serving. To serve, toss salad with remaining dressing to coat generously. Line shallow serving bowl with lettuce and mound salad in center. Serves 6-8
The Best of Bridge https://www.bestofbridge.com/

It’s better to be nouveau riche than never to have been riche at all

Spinach Salad with Pears, Brie and Raspberries

Your next forever favorite salad

Spinach Salad with Pears, Brie and Raspberries
Print
Ingredients
Dressing
  1. 3 Tbsp. raspberry vinegar
  2. 1/3 cup vegetable oil
  3. 1 Tbsp. sugar
  4. 1/4 cup fresh raspberries, mashed
Salad
  1. 10 oz. (283 g) bag baby spinach
  2. 2 ripe pears, cored and thinly sliced
  3. 1/2 lb. (250g) Brie cheese, room temperature, sliced
Garnish
  1. raspberries
  2. slivered almonds
Instructions
  1. To make dressing: Whisk ingredients together and refrigerate until ready to serve.
  2. Wash spinach and remove any long stems. Divide among 4 plates. Garnish with pears, cheese, raspberries and a sprinkle of almonds. Drizzle with dressing.
Notes
  1. Serves 4.
The Best of Bridge https://www.bestofbridge.com/

Seen upside down on a jeep: if you can read this, please flip me over

Roasted Salmon Salad w Honey Vinaigrette

Delicious and healthy

Roasted Salmon Salad w Honey Vinaigrette
Print
Ingredients
  1. Honey Mustard Vinaigrette
  2. 1/2 cup balsamic vinegar
  3. 1/2 cup water
  4. 2 Tbsp. dried cranberries
  5. 8 dried apricots, sliced
  6. 2 tsp. dijon mustard
  7. 2 tsp. honey
  8. 1 Tbsp. olive oil
  9. Salad
  10. 1 lb. salmon fillet, cut into 4 equal portions
  11. 1/2 tsp. salt
  12. 1/4 tsp pepper
  13. 8 cups spinach leaves, stems removed and washed
  14. 2 cups sliced yellow peppers
  15. 2 cups sliced red peppers
  16. 3 Tbsp. chopped toasted pecans
Instructions
  1. To make vinaigrette: In a small saucepan, combine balsamic vinegar, water, cranberries and apricots. Set pan over medium-high heat and bring to a boil. Simmer for 5 minutes. Strain and reserve liquid and fruits. Combine liquid with mustard, honey and oil. Set aside.
  2. Preheat oven to 425 F. Lightly coat a baking sheet with cooking spray. Season salmon fillets with salt and pepper and transfer to baking sheet. Bake for 5-7 minutes, until fork tender.
  3. Divide spinach among 4 plates. Top with yellow and red peppers. Place a cooked salmon fillet on top of each salad and sprinkle with toasted pecans. Drizzle dressing over and add some of the reserved fruit.
The Best of Bridge https://www.bestofbridge.com/

An older woman will never wake you in the middle of the night to ask what you think. They don’t care what you think.