Fresh Mozzarella & Grilled Vegetable Sandwich

My daughter leans toward all things vegetarian.  This sandwich was a huge hit with her entire tennis team when I provided the match snack (both vegetarians and non-vegetarians).  It is the perfect summer season grilling sandwich especially on the hottest of summer days.  Assemble with vegetables hot off the grill or room temperature vegetables and pack sandwiches for a picnic.  Add some fruit in season as a side and you have a meal.

My latest condiment addition to this sandwich....Roland's Balsamic Glaze.  This glaze is thicker than balsamic vinegar so it stays put and doesn't run all over.  I found mine at Wholefoods.

 Fresh Mozzarella & Grilled Vegetable Sandwich
serves 6-8

2 medium green zucchini, sliced horizontally in 1/4" thickness
1 Videlia onion, sliced in 1/4" rings
1 red pepper, cored and quartered
1 yellow pepper, cored and quartered
1 orange pepper, cored and quartered
1 bunch basil or arugula
2 fresh balls of Fresh Mozzarella cheese, drained and thinly sliced
Balsamic Glaze
Kosher salt and pepper
1 fresh baguette
extra virgin olive oil

1.  In a large bowl lightly coat the vegetables with olive oil and sprinkle with Kosher salt and pepper.  Toss gently.
2.  Grill the vegetables on an outdoor grill or inside on a cast iron grill pan.
3.  Cut the baguette in half lengthwise.  On the bottom half, layer the warm grilled vegetables, drizzle with some Balsamic Glaze, followed by a few slices of Mozzarella cheese and topped with basil or arugula leaves.  Place the top half of baguette on top and slice 6-8 sandwich pieces.

Yum-Yum Cake

Yum-Yum Cake, also known as Sour Cream Coffee Cake, the cake of my childhood.  I never knew coffee cake as Sour Cream Coffee Cake or even just plain coffee cake for that matter, this cake for me, was known and referred to as "Yum Yum Cake" (still is).  It was not baby talk, but how the name appeared in our church cookbook from the 1960's.

Growing up, the cake was a staple on camping trips and later weekend trips to the lake house.  When I was living in Germany I remember making the cake for the traditional afternoon coffee and cake hour (a tradition my mother in law never skipped).

I really like this cake, it tastes so....yummy.  But for me this cake has great memories.  Now I try to create memories for my daughters and make it for special weekends or part of a holiday breakfast.  Food memories live forever, they comfort the soul.

I adjusted the original church cookbook recipe to accommodate a baking pan 9" X 13"

Yum-Yum Cake

adapted from First Presbyterian Church Cookbook 1964

and Great Coffee Cakes, Sticky Buns, Muffins & More by Carole Walter

Batter:

3 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, room temperature

1 3/4 cup sugar

3 large eggs, room temperature

1 1/2 cup sour cream

1 teaspoon pure vanilla extract

Nut Topping and Filling:

1 1/4 cup toasted pecans, finely chopped

1/3 cup light brown sugar

1/4 cup sugar

1 teaspoon cinnamon

1.  Preheat oven to 350 F and lightly grease and flour a 9" X 13" baking pan

2.  In  a small bowl mix together all the nut topping and filling ingredients.  Set aside.

3.  In a medium bowl mix flour, baking powder, baking soda and salt together.  Set aside.

4.  In a large bowl of an electric mixer fitted with the paddle attachment,  mix butter and sugar together. Add eggs one at a time, then sour cream and vanilla.  Scrape bowl down and add flour mixture. Mix until just blended.

5.  Spoon half the batter into the prepared pan and spread evenly.  Sprinkle half the nut mixture evenly over batter.  Gently spoon and spread remaining batter as the next layer and then sprinkle with remaining nut mixture.

6.  Bake for 40-45 minutes.

Cake will keep for 5 days. Yum Yum!