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Sailaway Gourmet

We’re almost there. Time to get your boats ready for launching. Sitting here listening to a 24mph wind, I’m praying we don’t have another windy boating season. It’s seemed to be get windier every summer. For a captain bringing people back and forth to their boats from the dock, it creates quite a challenge when the boats are swinging every which way and the current in the harbor is wild. Not fun.

Since many are out working on preparation for the season, it’s time for snacks to keep you going. Sometime a year or two ago, my sister introduced me to ‘no-bake’ cookies. I found it hard to believe that you didn’t have to bake a cookie batter and was stunned at how easy and delicious they were!

The reason you can get away with no baking of the batter is because most of the ingredients are put together in a pan on the stove and cooked down. Also they don’t contain any flour or eggs. Peanut butter, oats and various ingredients such as raisins, coconut and nuts are what give most of them their body.

Once you have the ingredients put together, all you need to do is drop by tablespoonfuls onto wax paper lined cookie sheets (or in small baking cups) and let stand until firm, then pack them away as you would any other cookie. They can be frozen too. You can have cookies all summer without having to turn on the oven! Couldn’t be easier! Enjoy!

No-Bake Chocolate Oatmeal Cookies

(from the Quaker Oats web site)

2 cups of granulated sugar

1 stick of butter

1/2 cup of low-fat milk

1/3 cup of baking cocoa

3 cups of Quaker® Oats

(quick or old fashioned, uncooked)

In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently. Remove from heat. Stir in the oats*. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered. Makes about 3 dozen.

*If using old-fashioned oats, cool mixture in saucepan 5 minutes.

No-Bake Chocolate, Peanut Butter

& Coconut Cookies

2 cups of sugar

1 stick of butter

5 tsp. of cocoa

1/2 cup of milk

1 tsp. of vanilla

1/2 cup of peanut butter

3 cups of quick oatmeal

Generous handfuls of raisins and coconut

Combine the sugar, butter, cocoa and milk in a saucepan. Bring to a boil and cook until the sugar and cocoa are dissolved. Add the remaining ingredients and stir well. Let cool so you can handle it, then drop by tablespoonfuls onto a waxed paper lined cookie sheet. Let stand until firm and store in a tightly covered container. Makes about 3 dozen.

No-Bake Butterscotch-Rum Raisin Treats

1 package (10-12 oz.) of butterscotch chips

1 package (10-12 oz) of white baking chips

1/2 tsp. of rum extract (or vanilla if you don’t want the rum flavor)

3 cups Rice Krispies

1 cup of raisins

Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds, then stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in the extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Makes about 4-1/2 dozen.

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