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Sunday Supper Suggestion, Pear Creme Pie

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Pear Creme Pie, with a whole wheat crust (also dairy free).
Pear Creme Pie

This pie is delicious! I have taken the liberty to give it a slight rename, from Pear Pie to Pear Creme Pie. It does not have any cream, but like many pies from years ago in frugal times, sugar and eggs formed a creamy filling when combined with fruit. And this pie is no exception.

The pie is enhanced with a whole wheat pie crust, which gives the rich (but not too sweet) filling a crunchy, and nutty contrast in taste. You may add a bit of whipped cream or ice cream if you like, but this pie is also wonderful, plain.

Pear Creme Pie.

It is suggested that you use Bosc pears, when I went to the market there were beautiful Bartlett pears, and that is what went into this pie. Something tells me that any ripe pear could be used for this pie, and probably has, through the years.

I had never heard of Pear Pie, but I am glad I found the recipe.

Pear Creme Pie
adapted from:  tasting spoons
450-degree oven

1 9 inch crust, for a whole wheat version, look here.

4 large pears, peeled and sliced
3/4 c sugar
1/4 c flour
1 egg
2 t vanilla
dash salt

1 1/2 T butter, cut into small pieces

cardamom or nutmeg to sprinkle over the top - if desired

Place pear slices into pie crust.

Combine sugar, flour, egg, vanilla and salt. Beat until creamy. Spread mixture over the surface of the pears in the pie shell. Dot with butter. Dust the top of the pie with cardamom or nutmeg if desired.

Pear Creme Pie.

Bake in a preheated 450-degree oven for 10 minutes, reduce heat to 350 and bake 30-45 minutes or until golden and done in your oven.

Let cool completely before serving.



Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

Look for more suggestions, by searching #SundaySupperSuggestion.


How to make Whole Wheat Self-Rising flour, for your homemade pantry.

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

We did not come around to eating whole wheat and whole grain baked goods easily, it was a long slow crawl. For years I would purchase whole wheat flour at the market, only to come home and bake something that I did not want to eat. Whole wheat flour once ground (and stored in warehouses) begins to oxidize and that oxidization process produces a bitter after taste. And while I enjoy a nice bitter finish on a glass of ale, I do not in my bread or even worse my cookies!

That bag of flour would then, go to waste...

Then one day I would once again be at the market purchasing good and healthy food for my family and once again a bag of whole wheat flour would go into the cart, and like any insane activity, I would repeat the above process. These times were never my proudest moments in the kitchen...

So I stopped.

Then finally, one day while taking a coffee break, I noticed a grain mill on Craigslist that fit my KitchenAid mixer. And it was only $20.00. Yep, only $20.00. Score, plus as it turned out, the seller was only about 6 blocks away. I took this as a meant to be moment. I called the phone number, gathered up the $20.00 and went to make a purchase that has changed the rest of my life. 

Seriously.

For the first time, my homemade whole wheat baked goods were not bitter. We began to enjoy more whole wheat and whole grain cooking and baking. I was surprised and quite proud of my whole wheat baked products. Because of the history, I had with using whole wheat flour from the grocery store, I never took much time to learn about whole grain baking. It can be as simple as substituting a small amount of whole wheat flour for part of the all-purpose flour called or in any recipe or it can be as detailed as you want your food and accomplishments to be. 

In the beginning, I was part of the first group, where I would swap out a portion of the all-purpose flour for whole wheat flour. At that point, I wanted to return to baking our bread. I then discovered that my KitchenAid would not stand up to the dough portions I was making without over heating and shutting down. I would like to state that my dough portions were not as larger as the owner's manual states the machine was designed to handle, this was troublesome, to say the least. 

And I must be completely honest and state that I have no patience for equipment that does not work to the capacity the maker states the item was designed to be use for. NONE. It might be a horrible fault that I behold, but I have it, and that is that. In the end, it served me better than I could ever have imagined. 

How to make your own Self-rising Flour. Whole Wheat baking has never been easier.

I started investigating different mixers that are used for bread dough. In that process I learned I was not the only home baker that gave up on a KitchenAid. So I put my mix up for sale, and purchased another mixer. Which now placed me in the position of not having a grain mill. So you know what that meant, I had to buy a grain mill. 

Because once you are bitten by the freshly ground, whole wheat flour, bug, there is no cure...

At first, this seemed like a lot of money to lay out, but I have an old saying that I try to remember, 
"pay the farmer or pay the pharmacy"
It has always made more sense to me to pay for food, instead of sick care. It is also more fun!

I was lucky however, I sold the KitchenAid with the grain mill attachment for a fair price to a young couple who were growing their own grain as part of their Masters program. They wanted the grain mill more than the mixer, but I let them know, that making a standard 2 loaf recipe from their own grain would be great fun with the KitchenAid. I also had a couple of cookbooks that I gave them that were specific to KitchenAid mixers. 

How to make your own Self-rising Flour. Convenient for whole wheat baking.

I chose a grain mill that offered a pastry flour setting, and I have to say, I have never looked back! I bake everything with the finer, pastry grind flour. Everything! Bread, cookies, cakes, cobbler toppings, everything. We are having a delicious time, experimenting with whole wheat baking. It took me a long time to get around to learning about and baking with whole wheat flour, but it was the best path I could ever have taken!

Some folks do not like abrupt change (we are those folks also!), if that seems to fit your self or your family, begin making self-rising flour with only 30% whole wheat flour, then on each batch increase the whole wheat flour and decrease the all-purpose flour, by one cup each, until you like the finished product. 

Here is a simple recipe, you get to make the decision about what type of flour you will use. You can see from the photo below, we did not start out 100% whole wheat. We started out at 30%, then went to 50% and since we had been eating more whole grains overall, the third batch is 100% whole wheat.

How to make your own Self-rising Flour. Increase the whole wheat flour with each batch, soon you will be a 100% whole wheat flour baker!

Whole Wheat Self-Rising Flour
adapted from:  King Arthur
makes 8 cups

8 c flour, divided - we use 100% Spelt, pastry grind flour
4 T baking powder
2 t salt

Place 7 cups flour into the bottom of a large bowl. In a one cup measure, place the baking powder and the salt, fill with the remaining cup of flour, add this to the large bowl, and mix in completely. It is important to make sure the salt and baking powder are whisked evenly into all of the flour. 

Store in a covered container, in a cool, dry area. You will enjoy using this flour in any recipe calling for self-rising flour. You will also find many right here, at OurSundayCafe.

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
wasteless wednesday @ skip the bag
to grandmas house @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farms
create bake grow and gather @ shabby art
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen

Wordless Wednesday, Old Fashioned Sugar Cookies

Old Fashioned Sugar Cookies, for Wordless Wednesday.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


Look for more suggestion, by searching #WordlessWednesday.

this post shared with:
wordless wednesday 04.19.17 @ wordless wednesday

Chicken Baked with Peaches, Thyme and Dijon

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Sometimes when I am the most tired, I can come up with the tastiest of dishes. Not always mind you, but often, thankfully! Based on preference and ease of storage, boneless, skinless chicken thighs grace our table often. By default, they are taken out to thaw for our supper. Having a specific recipe in mind is not always the case...

With that said out loud, I am pleased to offer this cooking method. It is simple, but often the simplest of ingredients combined make a great meal. This is also a perfect use for that last jar of sliced peaches that might still sit on your shelf from last years canning. Winter coming to a close sees us often taking the last jar from our shelves as well.

Chicken Baked with Thyme and Dijon. A delicious and easy oven meal.
Chicken Baked with Peaches, Thyme and Dijon.

Chicken Baked with Peaches, Thyme and Dijon
by the seat of my pants
350-degree oven

6-8 chicken thighs, depending upon size
1 16 oz can or jar of sliced peaches drained, reserve 1/4 c syrup
garlic salt
fresh ground pepper
1-2 t dried thyme
1 (rounded) T Dijon mustard

Place chicken in a single layer in the bottom of a 9X13 pan. Season with the garlic salt and fresh ground pepper. Scatter the peach slices around the chicken.

Combine the reserved syrup and Dijon mustard until smooth. Spoon over the chicken and peach slices. Lightly crush the thyme and sprinkle over the top.

Bake 45-55 minutes or until done in your oven. This dish goes perfectly with Cilantro Brown Rice and Red Potatoes.  Both of these dishes are "walk away" easy. Allowing you to complete other chores or better yet, take a moment for yourself...


Chicken Baked with Thyme and Dijon. Easy and delicious, soon to be a family favorite.

Plus I wanted to share this tip with you. This is a perfect way to store your bottled condiments. Use a bit of egg carton to store upside down. This helps prevent watery mustard draining on your sandwich. Plus when the bottle is running low, it is easier to use it up!

Store your mustard, upside down! Try this easy "egg carton" tip. No more mustard water dropping on your sandwich.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!

this post shared with:
modest monday @ the modest mom
the art of homemaking @ strangers and pilgrims
inspire me monday @ create with joy
good morning monday @ darling downs
hearth and soul @ apriljharris.com
tickle my tastebuds @ loris culinary creations
to grandmas house @ grandmas house diy
homestead blog hop @ not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop @ oak hill
foodie friday @ rattlebridge farms
create bake grow and gather @ shabby art
pretty pintastic party @ the whole serving
foodie friends friday @ wine lady cooks
friendship friday @ create with joy
weekend potluck @ mommys kitchen
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