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.

Boca Nuts

Boca Nuts (a great snack to just have in a bowl by the couch)

This is a good-tasting snack offered at the exceptional Santa Barbara bed and breakfast, Simpson House Inn. Thanks Maureen and Papa Jim for contacting them for the recipe! 

Ingredients:

4 pounds raw mixed nuts

2 egg whites

2 cups granulated sugar (I used 1c. of sugar and 1c. of splenda)

2 Tablespoons salt (I omitted this because the mixed nuts I bought already had some salt in them, although they weren't labeled "salted," it was included in the ingredients)

2 Tablespoons Curry powder

2 Teaspoons ground black pepper

1 cup unsweetened shredded coconut (I couldn't find unsweetened, but sweetened tasted just as good) 

Directions:

In a large bowl wisk egg whites with two tablespoons water.  Once frothy add nuts to bowl.  Toss to coat nuts evenly.  In another bowl combine rest of ingredients.  Mix well.  Add sugar mixture to nuts stirring to coat nuts evenly.  Bake 325 on cookie sheets turning and stirring nuts every 5-10 min until lightly browned and dry.  Cool nuts 10 min.  Once the nuts are cool enough to handle gently break apart.  Keeps in an air tight container up to two months.

German Chocolate Cake

German Chocolate Cake

Happy Father's Day, POPS!

 Cake:

Cooking spray to grease pans

4

oz sweet baking chocolate

1/2

cup water

2 1/4

cups all-purpose flour or 2 1/2 cups cake flour

1

teaspoon baking soda

1

teaspoon salt

2

cups granulated sugar

1

cup butter or margarine (2 sticks), room temperature

4

large eggs

1

teaspoon vanilla

1

cup buttermilk

Coconut-Pecan Filling and Topping:

3

I usually double the coconut-pecan topping...
"You can never have too much!"

large eggs

1

cup granulated sugar or packed brown sugar

1/2

cup butter or margarine (1 stick)

1

cup evaporated milk (from 12-oz can)

1

teaspoon vanilla

1 1/3

cups flaked coconut

1

cup chopped pecans

1. Heat the oven to 350°F. Spray the bottoms and sides of three 8-inch or 9-inch round cake pans with the cooking spray. Cut three 8-inch or two 9-inch rounds of waxed paper or cooking parchment paper. Line bottoms of pans with the paper.
2. Coarsely chop the chocolate. In a 1-quart saucepan, heat the chocolate and water over low heat, stirring frequently, until chocolate is completely melted; remove from heat and cool.
3. Meanwhile, in a medium bowl, stir the flour, baking soda and salt until mixed; set aside. In another medium bowl, beat 2 cups sugar and 1 cup butter with an electric mixer on medium speed until light and fluffy; set aside.
4. Place an egg separator over a small bowl. Crack 1 egg over the separator to separate the yolk from the white. Separate 3 more eggs. Place yolks in a small bowl. (Save the whites for another recipe.)
5. On medium speed, beat 1 egg yolk at a time into the sugar mixture until mixed. On low speed, beat in the melted chocolate and 1 teaspoon vanilla. On low speed, beat in 1/2 of the flour mixture just until smooth, then beat in 1/2 of the buttermilk just until smooth. Repeat beating in flour mixture alternately with the buttermilk just until smooth.
6. Wash and dry mixer beaters. In a small bowl, beat the eggs whites on high speed until beaten eggs whites form stiff peaks when beaters are lifted. Add egg whites to the batter; to fold in, use a rubber spatula to cut down vertically through the batter, then slide the spatula across the bottom of the bowl and up the side, turning batter over. Rotate the bowl 1/4 turn, and repeat this down-across-up motion. Continue folding until batter and egg whites are blended.
7. Pour batter into pans; use a rubber spatula to scrape batter from bowl, spread batter evenly in pans and smooth top of batter. (If batter is not divided evenly, spoon batter from one pan to another.) Refrigerate batter in third pan if not all pans will fit in oven at one time; bake third pan separately.
8. Bake 8-inch pans 35 to 40 minutes, 9-inch pans 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool cakes in pans 10 minutes. To remove cake from pan, invert onto cooling rack, then invert right side up on second cooling rack. Cool completely, about 1 hour.
10. Separate the 3 eggs; save the egg whites for another recipe. In a 2-quart saucepan, stir the egg yolks, 1 cup sugar, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly. Stir in the coconut and pecans. Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.
11. Place 1 cake layer, rounded side down, on a cake plate; using a metal spatula, spread 1/3 of the filling over the layer. Add second layer, rounded side down; spread with 1/3 of the filling. Add third layer, rounded side up; spread with remaining filling, leaving side of cake unfrosted. Store cake covered in the refrigerator.

Makes 12 servings