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May 29, 2016

RECIPES!!! Muffuletta Sandwich, Chocolate Pound Cake, Nancy's Blueberry Apple Cobbler


Muffuletta Sandwich
I remembered how much I loved this sandwich so I made it for a couple of busy days dinners. It's from New Orleans, tons of flavor! The recipe is listed but can be modified. Use a baguette or large loaf of crusty French bread. 

For the meats and cheese use 4 slices of Genoa/dry salami and provolone cheese

           Olive salad- 
           1 cup black olives, chopped
           1 cup of green olives with pimentos, chopped
           1 Tbl. tiny capers
           1/3 roasted red bell pepper, diced
           2 tsp. garlic, minced
           1/4 cup diced celery with leaves
           2 Tbl. red wine vinegar
           6 pepperoncini peppers, stems removed, chopped
           2 Tbl. chopped flat leaf parsley
           pepper to taste
           2 Tbl. olive oil
Enough for 4 large sandwiches. This would also be great with fresh, ripe garden tomatoes. 

Begin by making your olive salad first. Chop and mix everything in a bowl, then store in sealed container in the fridge for at least 2 hours. Slice the Italian round loaf horizontally, then remove some of the interior of the bread to make a nice scooped out area (my chickens love the soft bread). Place a generous amount of the olive salad on the base of the bread. Then layer the the slices of salami, then the provolone cheese, then add a layer of olive salad on top, placing the top of the bread on top. Push down slightly, then wrap tightly in foil or plastic and refrigerate for at least an hour. Don't skip this step! When ready, cut into half and serve! Makes about 4 large servings, depending on how hungry you are. I serve with chips and veggies. I have served it to guests and they LOVED it, not heavy, but very bright and filling. Perfect for a hot day! Just make the salad and sandwiches ahead and serve. 


Sorry, I took picture the day after!

Chocolate Pound Cake-
I found this recipes years ago in a magazine and it's a good solution for a simple dessert that keeps well and uses my eggs. It's better the 2nd day!

Ingredients-
8 ozs. softened butter, 2 1/2 cups sugar, 1 tsp vanilla, 1 cup unsweetened cocoa powder, 5 eggs (I used 6), 2 1/2 cups cake flour, 1 tsp. baking power, 1/2 tsp salt, 1 cup and 4 Tbl milk.  
Heat oven to 325 degrees, oil a bundt pan, beat butter, vanilla and sugar until fluffy. Fold in cocoa powder. Add eggs and beat well.  Mix flour, baking powder, salt and gradually add to chocolate mixture, thinning with milk as you go. Mix well. Bake for 1 hour and check for cake doneness. Mine took 1 hour and 15 mins. Cool completely and remove from pan. Sprinkle with powered sugar. Great with stiff whipping cream! Keeps very well. Enjoy!!!


Photo from website below

Nancy's Blueberry Apple Cobbler-
Last week I was wanting to use some of my home-canned organic apple slices for a dessert. I was a bit bored with just apples, so I got online and search. Since I had some frozen blueberries I decided to try this recipe TheCupboard.net. It was fabulous! Simple and had a wonderful flavor. I served it warm with a little vanilla ice cream. Try it, you'll like it!!!

Nancy’s Apple/Blueberry Cobbler
Ingredients
6 – 8 large golden delicious apples, peeled, cored, and sliced
1 c. fresh blueberries
1 c. sugar
1/2 t. cinnamon
1 c. flour
1/3 c. butter, melted
1 egg
1 t. baking powder
3/4 t. salt
Directions-
Place apple slices in buttered 9 x 12 baking dish; top with blueberries.
Mix 1/2 c. sugar with cinnamon and sprinkle on top of apple/blueberry mixture.
Prepare topping: Mix 1/2 c. sugar, flour, baking powder and salt in small bowl; add egg and melted butter and stir together.  I added a little cinnamon here too. Mixture will be dry (resembling cookie dough). Drop by spoonfuls over apples and blueberries. Bake @ 350 degrees for 1 hour or until crust is golden. Serve with whipping cream or ice cream.

My photo, yummy :)

2 comments:

Susan said...

That is my kind of sandwich! Everything sounds - and looks - so delicious!

Little Homestead In Boise said...

Thanks and it's simple to make :)

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