Bruchetta, of Course

My version of this Italian favorite.

2 Cups Tomatoes, chopped & seeded
4 Cloves Garlic, finely chopped
2 T Olive Oil
Basil, finely chopped
Pinch of Sugar

Italian bread
Olive Oil
Basil, torn for garnish

Mix first 5 ingredients together and let stand at room temperature for several hours. Thinly slice bread and drizzle with olive oil. Toast until just brown. Spoon heaping spoonfuls of tomato mixture onto warm toast. Top with basil and serve immediately.

Grandma's Sweet Red Cabbage

This recipe is my first attempt at recreating a recipe from my childhood. My grandmother used to make red cabbage for Easter. I made this for Easter dinner.

1 Head Red Cabbage, shredded
1 Large Granny Smith Apple, cut in small wedges
4 Slices Bacon
5 T Brown Sugar
2 T Vinegar
2 T Sweet Pickle Juice
Salt and pepper

Fry bacon and remove from pan. Add rest of ingredients to bacon drippings. Cover tightly and bring to a boil. Lower heat and simmer until tender. Add bacon in just before serving.

Triple Berry Cobbler

This is the first weekend in some time I didn't have to be somewhere. I had time to bake this cobbler. Serve it warm with ice cream or whipped cream.

1/2 C Butter (melted)
1 C Flour
1 C Sugar
1/2 C Baking Soda
1/2 C Baking Powder
1 C Milk
2 C Mixed Berries (rinsed and dried)
      Blackberries, Raspberries or Blueberries
1/4 C Sugar

Mix sugar and flour. Mix in milk. Add butter and mix well. Pour batter into buttered baking dish. Arrange berries on top. Sprinkle the 1/4 cup sugar evenly over the top and bake at 350 degrees for 1 hour, or until golden and bubbly. Sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.