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Sunday Supper Suggestion, Brown Sugar Loaf Cake

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!


Brown Sugar Loaf Cake
Brown Sugar Loaf Cake

Brown Sugar Loaf Cake
adapted from:  cakes from scratch in half the time
by:  Linda West Eckhardt
350 degrees


the intro:  Luscious and sweet, this dark, caramel-colored sugar cake is crumbly, spicy and everything nice.

2 large eggs - room temperature or see warming tip below
1/4 c butter
1 c brown sugar
1 1/4 c flour - divided
1/2 c chopped pecans
1 1/2 t baking powder
1/2 t salt
1 t cinnamon
1/8 t cloves (original recipe called for 1/2 t, but cloves and I don't get along!)
1/2 c milk
1 t vanilla

Prepare to bake:  Arrange the rack in the middle of the oven and preheat it to 350 degrees. Spritz a 9X5 inch loaf pan and the shiny side of a piece of aluminum foil large enough to cover the top of the pan with pan spray. Place the unbroken eggs in a bowl of (comfortable) hot water.


Make the batter:  Cream the butter until light, then add the brown sugar and beat until fluffy. Separate the eggs. Add 2 of the yolks, one at a time, beating well after each addition, then add the egg whites and beat well.  Toss 1/4 cup of the flour with the nuts. Mix the remaining 1 cup flour with the baking powder, salt, cinnamon, and cloves. Add to the butter mixture in thirds, alternately with the milk and vanilla. Fold in the nuts.






Bake the cake:  Pour the batter into the prepared pan, lay the foil, shiny side down, loosely over the top, and bake for 25 minutes.



Quickly remove the foil and continue baking until a wooden pick inserted in the middle comes out clean, about 20 more minutes. Cool in the pan on a rack for 5 minutes, then turn out onto the rack to cool completely.
When cool, place on a serving platter, add a knife and let everyone serve themselves. Store any leftovers in plastic wrap to keep it moist.


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:
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom
cookbook countdown @ cookbook countdown

#SundaySupperSuggestion

Chocolate Cheesecake, a simple yet elegant offering

attleWelcome 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…

Chocolate Cheesecake over a chocolate crust. The perfect dessert to serve family and friends.
Chocolate Cheesecake

While I prefer whole grain, naturally sweetened baked goods, every now and again, my dear husband requires a dessert that is a bit more indulgent. This Chocolate Cheesecake is just such a dessert. It is rich, chocolatey and cheesecake, all his favorite flavors in one! 

Chocolate Cheesecake
adapted from Taste of Home
350-degree oven

crust:
1 c dry crumbs (graham cracker, chocolate wafer or  plain dry bread crumbs)
3 T melted butter
1/4 c sugar
3 T dry cocoa


Combine and press into the bottom of a 9-inch springform pan, set aside.

chocolate:
2 c semi sweet chocolate chips

Melt chocolate chips using the microwave, set aside until needed. 

filling:
2 8 oz packages of cream cheese
2 T flour
3/4 c sugar
2 eggs
1 t vanilla
reserved melted chocolate

Beat cream cheese, flour, and sugar until creamy. Add eggs one at a time, beating well after each. Add vanilla, mix well. 


Fold in the reserved melted chocolate chips, mix in completely. 


Carefully spoon cheese mixture into springform pan, bake 45-60 minutes or until done in your oven.

Chocolate Cheesecake, fresh from the oven.

Let cool in the pan 15 minutes, remove the spring side piece. 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!

this post shared with:
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friday favorites @ diary of a real housewife
pinterest party @ as for me and my homestead
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims

modest monday @ the modest mom

Green Bean Cobbler, AKA "the other green bean casserole"

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…

This green bean casserole is very good and a perfect way to enjoy those green beans put away in the freezer from last years garden. Of course, it is just as delicious with green beans bought from the grocery store. It is also nothing like the more famous holiday green bean casserole, this one is not too salty or processed, it is fresh and delicious! 

Green beans, sour cream, cheddar cheese and a crunchy topping, what is not to like? The author suggests that this casserole is made with either garlic or onions. And I think she is correct, both might overpower the sour cream covering the green beans. The first time I made it with garlic only, tonight it will be onions.....

Green bean cobbler, fresh and delicious, with sour cream, cheese and a crunch bread crumb topping.
Green Bean Cobbler, AKA "the other green bean casserole".

Green Bean Cobbler
adapted from: One Bite Won't Kill You
350-degree oven

1 pound green beans
water and salt for cooking

1 T butter ( I think I will use 2T for the onion version.)
1 medium onion diced OR 2 cloves garlic minced
1 c sour cream
3 T flour
salt and pepper to taste
1 c shredded sharp cheddar cheese
1 c fresh bread crumbs
garlic salt

Place green beans in a mediums size pan, add water and a dash of salt, bring to a boil, reduce heat, cover and cook gently until just tender. Do Not Over Cook.  Drain well and set aside.

While the green beans are cooking, saute the garlic OR onion in the butter, when done set aside.  


Combine sour cream, flour and salt and pepper to taste. Spoon over the green beans and stir together gently. 

Add the garlic (or onion) to the green beans, stir in the sour cream mixture. Place the green beans into a 2 qt. casserole, cover with the grated cheese and then the breadcrumbs. 

Lightly sprinkle the bread crumbs with a touch of garlic salt. 

Bake 25 minutes or until top is brown and the sour cream mixture is bubbly. 

Green Bean Cobbler, AKA the other green bean casserole, with sour cream, cheese and crunch bread crumb topping!
Green Bean Cobbler

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:
waste less wednesday @ skip the bag
cookbook countdown 13 @ cookbook countdown
full plate thursday @ miz helens
simple homestead blog hop 87 @ oak hill homestead
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friday favorites @ diary of a real housewife
pinterest party @ as for me and my homestead
weekend cooking @ beth fish reads
whats for dinner @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
modest monday @ the modest mom

Sunday Supper Suggestion, Mustard Oregano Chicken and Chops

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!

We have been enjoying this dish for many years. I have served it at my Sunday dinners, more than once. It would be safe to say this is one of our regularly enjoyed dinners. The first time I made up this recipe, I used pork chops. Delicious!

Mustard Oregano Pork Chops
Mustard Oregano Pork Chops
Mustard Oregano Pork Chops served with buttery mashed potatoes!

Before I knew it, we tried chicken thighs, again, dinner was delicious! Now I make this up from time to time and I usually double the marinade and increase the meat in each packet. That way we have four packages of 6-8 pieces of meat in each packet. There is nothing better than a great dinner and leftovers......

Mustard Oregano Chicken or Chops
adapted from: Fix Freeze and Feast
makes 3 packages of 4 servings

12 large bone-in chicken thighs OR 12 pork loin chops

1/2 c prepared mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic (about 9 cloves)

Remove skin from chicken, remove excess fat from chops if needed.

Place 4 chops or thighs in three freezer bags, set aside.

Combine all marinade ingredients, mixing well.


Divide between the three (or more) bags.


Seal the bags, removing as much air as possible.

Massage the bag gently to place the marinade over all the surfaces of the meat.


Lay bags flat and smooth into place on a large flat pan. Place in the freezer and freeze until firm. Remove from pan and stack in the freezer as you wish.

Mustard Oregano Chicken 
Mustard Oregano Chicken with a Grilled Romaine Salad


To cook:

Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving

Indoor cooking ~

Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until meat tests done with a thermometer, 160 degrees for pork and 165 for chicken. Let rest 5 minutes 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!

this post shared with:
whats for dinner sunday link up 79 @ the lazy gastronome
the art of homemaking @ strangers and pilgrims
tickle your tastebuds tuesday @ loris culinary creations
hearth and soul @ apriljharris.com
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
simple homestead blog hop 87 @ oak hill homestead
weekend potluck @ mommys kitchen
foodie friday @ rattlebridge farm
friday favorites @ diary of a real housewife
pinterest party @ as for me and my homestead

#SundaySupperSuggestion
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