Scalloped Tomatoes

Do you have an excess of tomatoes (from your plant or others') this summer? Then, don't think twice about making this Scalloped Tomatoes Recipe! It is delicious, and in my mom's words, "a keeper!"

Ingredients

• Good olive oil
• 2 cups (1/2-inch diced) French bread 
• 16 ripe tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
• 1 Tbsp. minced garlic (3 cloves)
• 2 Tbsp. sugar
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/2 cup julienned basil leaves, lightly packed
• 1 cup freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees F.

Heat 3 Tbsp. of olive oil in a large (12 inch) saute pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium heat for 5 minutes, stirring often, until the cubes are evenly browned.

Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. (If your tomatoes are really juicy, add 1 Tbsp. of flour). Off the heat, stir in the basil.

homemade croutons

Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and lightly drizzle with olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm. (Also, this is really tasty served on toasted french bread, like bruschetta.)

*If you have extra french bread, cut them into cubes (like before), & heat 3 Tbsp. of olive oil in a large saute pan over medium heat. Add the bread cubes and italian seasoning (remember a little goes a long way) and stir to coat with the oil. Cook over medium heat for 5 minutes, stirring often, until the cubes are evenly browned. Let cool, and enjoy these homemade croutons on your salad or add them to the top of your scalloped tomatoes :) yum!

Banana Cream Pie

I've made Banana Cream Pie before, but this has got to be the best one I've ever made :) Thank you, Fink family for providing me with the recipe book and tools to make such wonderful pies!


(The best) Dough (I've ever used for baking pies):
1 - 1/4 c. flour
1 Tbsp. sugar
1/4 tsp. salt*
1/2 c. unsalted butter,* cut into small cubes
3 Tbsp. cold water
*or omit the salt and use salted butter

In an electric mixer, stir dry ingredients; add butter. Mix on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix on low until the dough pulls together. Roll out the dough and place in a 9-inch pie pan. Decorate and trim the edges. Refrigerate pie shell for 30 minutes (or until firm). Preheat oven to 375 degrees F. If you have ceramic pie weights, place them inside the pie shell and bake for 25 minutes. Remove weights, and make until golden color (about 7-10 more minutes). Let cool completely.

Pie:
1/4 c. cold water
2-1/2 tsp. (1 pkg.) unflavored powdered gelatin
2 c. milk
4 large yolks
1/2 c. sugar
1/4 c. cornstarch
1/4 tsp. salt
1 tsp. vanilla extract
3 bananas, peeled and cut into slices

Pour cold water into a small bowl and sprinkle with gelatin. Let sit until gelatin softens and swells (5-10 minutes). In a saucepan over medium heat, warm the milk until hot to touch (about 8 minutes). Remove from heat. In a bowl, whisk together egg yolks and sugar until pale yellow. Add the cornstarch and salt, beating until smooth. Add the hot milk to the yolk mixture 1 c. at a time, mixing well after each addition. Add the softened gelatin and mix well. Return to the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble, 8-9 minutes. Remove from heat and whisk in the vanilla.

Lay 2/3 of the banana slices in a single layer in the bottom of the baked pie shell. Stir remaining banana slices into the custard and spoon it evenly over the bananas. Cover with plastic wrap (poke a few holes in the plastic). Refrigerate for about 4 hrs.

Topping:
1 c. heavy cream
1 tsp. dark rum (optional)
1 tsp. vanilla extract
1 Tbsp. sugar

In a an electric mixer, combine cream, rum, vanilla, and sugar on medium-high speed (beat until soft peaks form). Spread whipped cream on top of the cooled pie. Refrigerate until ready to serve, then let sit at room temperature for 20 minutes.

Grandma Dottie's Zucchini Bread

While in college, this was requested by
Jon and his friends to be in a care package from us :)

Zucchini Bread 

2 c. sugar

3 eggs

1 c. oil

2 c. grated zucchini (1 lb.) (squeeze water out after grated)

3 c. flour

1 tsp. cinnamon

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

¼ c. milk

1 tsp. vanilla

Blend sugar, oil, and eggs. Stir in zucchini, milk, and vanilla. Mix the spices in the flour and add to mixture. Grease and flour two 9x5” loaf pans (or grease 24 muffin tins – or grease a bunt pan). Pour in mixture and run the bottom of a spoon down the top before putting in oven. This will keep the bread from cracking. Bake at 325 degrees F for 1 hour or until a toothpick comes out clean (approx. 10 minutes for muffins – approx. 1 hour and 20 min for bunt cake). Cool bread in pans 10 minutes before removing. 

Grandma’s Sour Cream Rhubarb Pie

Sour Cream Rhubarb Pie 

Pie:

3 Tbsp. flour

1 ¼ c. sugar

1 c. sour cream

½ tsp. lemon extract (optional)

½ tsp. salt

1 egg, beaten

1 tsp. vanilla

3 c. rhubarb, cut into small pieces

Preheat oven to 400 degrees F. To the dry ingredients, add egg, sour cream, vanilla, and lemon; mix well. Add rhubarb. Pour into an unbaked 9-inch pie shell. Bake 15 minutes. Reduce to 350 degrees F and then cook for 30 minutes.

Topping*:

1/3 c. flour

1/3 c. sugar

1 tsp. cinnamon

¼ c. butter, softened

Combine topping ingredients and sprinkle on pie. Return to oven for 15 minutes. 

*Usually, I double the topping to make sure there is enough to cover the top of the pie.

☆ July 4th Red Velvet, White, and Blue Cupcakes ☆

Red Velvet Cupcakes with a Cream Cheese Frosting

"This must be heaven in a cupcake." ~Sean

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1/2 pound cream cheese, softened
• 1 stick of butter, softened
• 1/2 teaspoon vanilla extract
• 2 cups sifted confectioners' sugar
• blueberries for garnish

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. 

Garnish with blueberries.