Whaler Pannini

I was really bored with regular fish dishes and I really wanted something flavorful for supper. I found several different recipe on line for a fish sandwich so I combined five of them to create this!

1 cup whole milk
2 eggs
1/2 cups flour
1/4 cup Italian bread crumbs
2 tablespoons chopped parsley
4 flounder or tilapia fillets
Salt and pepper to taste
3 tablespoons canola or olive oil
4 sesame-seed hamburger buns or any sliced special bread
4 leaves romaine lettuceor spinach leaves
1/2 tomato, sliced
4 slices mild cheese, such as mild cheddar (optional)

For the Dill Mayo:
1 cup mayonnaise
2 teaspoons grated lemon rind
1 tablespoon lemon juice
3/4 teaspoon dried dillweed
1/4 teaspoon garlic powder
1/4 teaspoon hot sauce (optional)

1. In a medium-size bowl, whisk together the milk and eggs. In another medium-size bowl, mix together the flour, bread crumbs, and parsley.
2. Season the fish with the salt and pepper.
3. Dredge the fish through the egg mixture, then coat it thoroughly with the flour mixture.
4. In a large sauté pan, immediately heat the oil over medium-high heat. When it is hot but not smoking, add the fillets to the pan. Cook on one side until the batter is light golden brown, about 4 minutes. Carefully turn the fillets and cook for 2 to 3 minutes more. Using a slotted spatula, remove them from the pan and drain on paper towels.
5. Meanwhile, whisk together the dill mayo ingredients (if using).
6. Slice the buns and spread the tartar sauce (if using) on the insides. Place a fillet on each bottom bun, then top with the lettuce, tomato, and cheese, if desired. You can toast the buns prior to making the sandwich or grill it in your pannini maker.

Peanut Butter Sandwich Cookies

The boys just love these peanut butter cookies with some extra special love ... peanut butter icing!

Ingredients

1 cup butter-flavored shortening
1 cup creamy peanut butter
1 cup granulated sugar
1 cup packed brown sugar
3 eggs
1 tsp vanilla extract
3 cups flour
2 tsps baking soda
1/4 tsp salt

Procedure

In a large mixing bowl, cream shortening, peanut butter, granulated sugar and brown sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition. Add vanilla extract.

Combine flour, baking soda and salt. Add to creamed mixture and mix well.

Shape dough into 1-in balls and arrange 2-in apart on ungreased baking sheets. Alternatively, use a scoop to form dough. Flatten to around 3/8-in thickness with tines of fork.

Bake at 375 F until golden brown, around 7-8 minutes. Remove and cool in wire racks.


Filling

1/2 cup creamy peanut butter
1/2 cup cream cheese
2 cups confectioner’s sugar
1 tsp vanilla sugar
5 to 6 tbsps milk

In a large mixing bowl, beat peanut butter, cream cheese, confectioner’s sugar, vanilla and milk. Add more milk as needed to achieve spreading consistency.

Spread on half of the cookies and top each with another cookie.