Gambino Family Bruschetta

Simple, and satisfying.

Ingredients:

• 1 pound of plum tomatoes.

• 2 cloves of garlic

• 1 tablespoon of extra virgin olive oil

• 1 tablespoon of Balsamic vinegar

• 6 - 8 fresh basil leaves, chopped and diced

• a dash of Kosher salt

• 1 baguette french bread, or similar Italian bread

Directions:

1. Prepare the tomatoes first. Parboil the tomatoes for one minute, in water that has just been removed from the burner. drain water. remove the skins from the tomatoes. cut into quarters, and remove the seeds, and juice from the tomatoes. (doing this help keep enough liquid from turning the bread soggy) This is why you want to use plum tomatoes too, the skins are thicker, and they have less juice.

2. put the rack of your oven on the top, and pre-heat the oven to 450 degrees F.

3. while the oven is heating, chop up the tomatoes, garlic, and basil, mix with olive oil, and balsamic vinegar. add salt to tase, then place in the refrigerator.

4. slice the baguette in 1/2 inch diagonal slices.

5. take a plate, and pour a little oil in it, then soak one side of the bread slices in the oil, and place each slice on a baking sheet.

6. place bread in pre-heated oven, and toast for 5-6 minutes.

7. when the bread is ready, put a spoon full of the tomato/basil mixture on top of each slice.

8. serve and enjoy.

Amish Bread Pudding

This bread pudding recipe is from and old Amish cookbook. It is simple, yet delicious. It was copied, loaned out, scribbled on note cards, and passed on by Grandmothers, Great-Aunts, Beloved Neighbor Ladies, and those whose home cooking touched the soul of the Family. This is the bread pudding people get dreamy eyed over. Nothing beats warm Bread Pudding, on a cold rainy day, to fortify you against the cold.

Ingredients:

• 2 cups whole milk (or 2 cups of cream)

• 1/4 cup of butter

• 1/3 cup of Brown sugar

• 3 eggs

• 2 teaspoons of cinnamon

• 1/4 teaspoon of ground nutmeg

• 1 teaspoon vanilla extract

• 3 cups of bread (I like sheepherders bread, but French bread works well too)

• 1/2 cup of raisins. (you can add other fruits as well, such as sliced apples, or figs, etc...)

Directions:

1. In a medium saucepan, over medium heat, add milk, til milk warms up, then add butter, and stir lightly with a wooden spoon until butter is melted. Cool to lukewarm.

2. Combine Brown Sugar, eggs, cinnamon, nutmeg, and vanilla. Mix at a medium speed for 1 minute. Slowly add the milk and butter mixture.

3. Place bread in a lightly greased 1 quart Casserole dish, or an 8x8 glass baking dish, or a 10" cast iron dutch oven.

4. Sprinkle with raisins (or fruit) and pour batter on top of bread. Do not mix, let the batter just soak into the bread.

5. Bake at 350 degrees F for about 45 minutes +/-

While That is baking make the sauce for the bread pudding. This is a necessary part of the recipe, as half the sugar for this is in the sauce.

Sauce ingredients:

• 1 cup whole milk

• 2 tablespoons of butter

• 1/3 cup of granulated white sugar

• 1 teaspoon of vanilla extract

• 1 tablespoon of flour

• 1 dash of salt

Directions for Sauce:

1. Mix everything together and bring to a slow boil for 3 - 5 minutes, stirring constantly.

2. Set aside for 5 minutes, then pour on bread pudding as soon as it comes out of the oven.