Muffaletta (Olive Salad) and Salami Submarine

Okay…this recipe always makes me think of fall. Picture perfect fall picnics, football tailgaters, lunch on the field after a day of soccer and football games…
The first time I ever made this recipe (which was an attempt at recreating something that I had tried in the south), I made it for friends at the beach and it was AMAZING…either that or we were all so famished that anything would have tasted delicious. One thing you should know about me, is I am pretty picky about bread. Let’s just say that this would be fabulous no matter what but it would be even better with the right kind of bread. Crusty French bread or Rustic Italian or Sourdough…don’t let this get slathered on just any old loaf of bread now y’all!

Muffaletta (Olive Salad) and Salami Submarine
18-inch or so long loaf of crusty French bread (or rustic Italian or Sourdough)
¼ pound of Genoa salami, thinly sliced (ooohhh prosciutto would be amazing too)
¼ pound of Swiss cheese
1 qt. of Muffaletta (olive salad) recipe below

Carefully cut open the bread lengthwise without cutting all the way through to the other side. Scoop out a little of the bread (this could make great croutons) from each half. Divide the olive salad and pack into each half of the bread. Layer salami and cheese in rows down each half. Close and wrap tightly in heavy aluminum foil. To fully blend the mixture (I know it sounds strange), place heavy books on top of the sandwich and allow it to rest for a few hours. I put mine in the fridge here (or cooler if you are traveling to a football game). When ready to serve you can slice it into 2 inch portions to serve 9 OR if you are near an oven, pop it in for 20 minutes (my favorite way).

Muffaletta (olive salad)
3 cups Greek, green, Kalamata and black olives sliced off the pit
¼ cup or more of fresh basil, chopped
2 garlic cloves, crushed
4 Tab. Olive Oil
3 Tab. Red wine vinegar (I’ve also used balsamic vinegar)
7 oz. roasted red peppers, chopped (optional)
2 Tab. Capers, drained (optional)

Toss all ingredients together and store in tightly covered container in the refrigerator. This mixture improves with age and is fabulous on many sandwiches.

Apple Streusel Muffins

Another fall favorite as the leaves are turning colors! These are a hit with the kids and make for an easy breakfast paired with smoothies or yogurt/fruit/granola parfaits. When they were younger I used to tell them I made them "cupcakes" and "milkshakes"...oh, the days when I could still "trick" them into eating healthy. These are delicious and make your house smell of the spicy goodness that fall brings each year.

Apple Streusel Muffins
Topping:
1/3 cup brown sugar
1/2 tsp cinnamon
2 tbsp butter
1/2 cup walnuts (we didn't add this since we have a nut allergy so I used oats instead and it was delicious)
Mix all ingredients to resemble coarse crumbs. Set aside.
Batter:
1 1/2 cups all purpose flour
1/2 tsp baking soda
1 tsp baking powder
2/3 cup brown sugar
1/3 cup oil
1 egg
1/2 cup buttermilk
1 tsp vanilla
2/3 cup grated apple (2 apples, peeled and grated)
1/2 tsp salt
Preheat oven to 350F. Mix together all dry ingredients in a medium bowl.
Whisk together all wet ingredients in a large bowl, including grated apples. Fold flour mixture into wet ingredients until just combined.
Divide batter evenly into a Demarle flexipan muffin trays (that don't need to be greased or lined with paper liners) or muffin tins that are greased or lined with paper liners and top with streusel mixture.
For regular muffins, bake for 15-18 minutes, until tester comes out clean.
For jumbo muffins, bake for 18-22 minutes.
Cool on a wire rack before serving.
Makes 12 regular muffins or 8 jumbo muffins.

Butterscotch Apple Dip

Fall is the perfect time for apples and a warm dip, isn't it? The first time that I made this for the family, one of the kids remarked that this was way better than the apple dip that you buy in the store (and which we had used as a school snack offering for my daughter's birthdays at school since no homemade goodies can be shared in the schools). This was SO easy and now I keep a stash of butterscotch chips and sweetened condensed milk around all fall for this little number. It would be great for a party dip if kept in a little crock-pot...although it surely won't last long!

BUTTERSCOTCH APPLE DIP
via Becky Higgins
1 can. sweetened condensed milk
1 c. butterscotch chips
1/4 tsp. salt
2 tsp. white vinegar
1/2 tsp. cinnamon

In a saucepan over low heat, combine sweetened condensed milk, butterscotch chips, and salt. Cook & stir until melted. Remove from heat. Stir in vinegar & cinnamon. Serve warm

The Bender's Pumpkin Spice Cake

A few years ago, we had the pleasure of being invited to our friends' home for a costume dress-up party. In keeping with the theme, many folks shared favorite Halloween holiday-type dishes. This cake was unveiled at the end of the evening, when I had already been treated to Mary's Gourmet Mac and Cheese and thought that I was too full to taste another morsel. My husband tried a bite, looked as if he was melting from sheer bliss and popped a taste in my mouth. Oh. My. Deliciousness. Wow! Here was someone filled to the gills and on carb overload but this cake rocked the house! Thank goodness our hostess shared her recipe!

The Bender's Moist Pumpkin Spice Cake
Cake:

4 eggs
1 ½ cup sugar
1 cup oil
1 can (15oz) pumpkin

Beat these ingredients together until light and fluffy.

Sift together in separate bowl:

2 cups flour
2tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Mix the two mixtures together.

Bake in floured 9x12 pan (or bake in a Demarle flexipan mold with no need to flour the pan) pan at 350 degrees for 25-35 minutes (but watch carefully)!


Frosting
3 oz. cream cheese (softened)
½ cup butter (softened)
1 tsp vanilla
2 cups sifted powdered sugar
dash of milk as needed