Simple Basil & Tomato Bruschetta

I'm enjoying my first try at growing heirloom tomatoes and basil this year. I knew when my friend offered me some of her tomato plants and basil starts that the first thing I'd be making with them was bruschetta!  And it has not disappointed. My tomatoes had a nice sweetness to them and also some nice color variation. This is definitely big flavor on a little slice of bread. 

Ingredients:

1 French baguette  (sliced)

Tomatoes (Diced...I used about 20 small cherry-sized tomatoes)

Fresh Basil (Chiffonade...I used about 10 medium-sized leaves)

4 cloves garlic (Minced)

Olive oil

kosher salt 

Turn the broiler on high. Make sure rack is low-medium low. Slice the baguette (slicing diagonally will increase surface area). Place on cookie sheet or the like. 

Dice tomatoes and place in a bowl. Place the basil leaves directly on top of each other and roll up tightly. On a cutting board, chiffonade the basil. (You can youtube this). Throw in the bowl with the diced tomatoes. Toss with about 2 tablespoons of olive oil, 1/2 tsp kosher salt and set aside. 

In a small bowl, mix 2 tablespoons of olive oil with the minced garlic. Set aside-but get your pastry brush ready. 

Place bread slices under broiler. Watch closely!!! and pull out when they are only barely beginning to toast (this cuts out any possibility of sogginess). 

Brush garlic/olive oil mixture on the slices of bread, followed up with a spoonful of your tomato goodness. 

Enjoy!

Sour Cream Old Fashioned Donuts

Donuts:

2 1/4 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 cup sugar

2 tablespoons softened butter

2 large egg yolks

3/4 cup sour cream

vegetable oil for frying

Glaze:

4 cups powdered sugar, sifted
1 tbsp corn syrup
1/2 teaspoon vanilla extract
1/2 cup hot water

DIRECTIONS:

In a bowl, mix the flour, baking powder, salt, and nutmeg.

In a separate bowl, cream together butter and sugar. Add the egg yolks and mix. Add dry ingredients and sour cream alternating and mixing between each addition. Cover with plastic wrap and chill (at least an hour).

On a floured surface, roll out the dough to about 1/2 inch thickness. Use a doughnut cutter or a large and small biscuit cutter two biscuit cutter.

Pour 2 inches of vegetable oil into a heavy bottomed pan. Using a deep-fry thermometer, heat the oil to 350 degrees. Fry the donuts about 2 minutes on each side. (Don't fry more than will fit in a single layer. Fry about 2 minutes on each side. Watch the oil so it doesn't get to hot and adjust it as needed. Lay the finished donuts out on paper towels.

Directions for glaze:

Whisk together all ingredients until mixed thoroughly. When the donuts have cooled enough to touch, dunk the donuts in the glaze and put on a cooling rack until the glaze is set.

Swedish Pancakes (Crepes)

This is a family favorite of ours and of my mother's family (who is from Sweden) and makes for a great breakfast or breakfast for dinner treat!

Large batch - makes approximately 20

6 eggs
2 1/2 cups milk
1 1/2 cups flour
2 Tbsp sugar
1 tsp salt

Directions: Beat eggs, sugar, and salt together. Blend in milk and flour alternating between the two until batter is smooth and not lumpy. The batter will be thin. Heat a round pan (preferably non-stick) with butter or margarine until the bottom is covered. Pour in batter in the center of pan and swirl pan with wrist until batter has covered the entire bottom portion of pan. (pour in amount of batter to desired pancake thickness). Let pancake brown on that side. It will start to peel from the edge as it gets ready to be turned over. Flip pancake and brown the other side. You may need to melt a pat of butter on the pan for each pancake so the batter will not stick. These pancakes will look like a crepe when done.

Inside toppings - Butter and sugar are the favorite toppings but additional ones work to your liking: Butter - sugar - lemon juice, nutella, strawberries, raspberries, peaches, whipped cream, any fruit jam, syrup, powdered sugar, or a any combination of the above!

 Small batch - makes approximately 10

3 eggs
1 1/2 cups milk
1 cup flour
1 Tbsp sugar
1/2 tsp salt

Directions: see above for large batch.