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Cinnamon Prune Bread

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…



Cinnamon Prune Bread, delicious with spice, fruit and nuts.
Cinnamon Prune Bread

Cinnamon Prune Bread
Adapted from:
adapted from: Family Circle Breads and Sweet Rolls Cookbook
350 degree oven

cooks wisdom:  up the cinnamon! For cinnamon lovers, use 2 teaspoons, for other folks use at least 1 full teaspoon. 

1 c snipped pitted prunes (from a 12 oz package)
1/2 c boiling water
1 1/2 c flour
1 1/2 c spelt or whole wheat flour
4 1/2 t baking powder
1/2 t salt
1/2 (I used a rounded measure) cinnamon
2/3 c packed brown sugar
grated zest from one orange
1 c chopped pecans ( I did not use, but the next time, oh yeah!)
1 egg
1/3 c oil
2/3 c milk

Pour boiling water over prunes and let sit.

Stir together the flours, baking powder, salt and cinnamon, combine well to distribute the baking powder. Add the zest, pecans and brown sugar, mix again.


Make a well in the center of the dry ingredients, add the egg, oil and milk. Whisk the center to combine the liquid ingredients and break of the egg. Then mix in the dry ingredients from the side of the bowl.


Fold in the prunes and the liquid. Turn batter into a prepared 9X5 loaf pan. Bake approximately 1 hour or until done in your oven. Let cool 10-15 minutes in the pan, turn our to cool completely.


Let cool, then wrap and store 24 hours 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. 

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


Better Whole Grain Banana Muffins, small batch cooking

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…

Bananas are tricky, one moment not ripe enough to eat, then the next, too ripe to eat fresh, but needing to be baked into something delicious. Often times I have struggled with over ripe bananas because there were not enough for a standard batch of (12) muffins. The only solution was to place them in the freezer to wait for more bananas and finally be used in something, anything actually.......only to be forgotten about until it was too late.

See, what did I tell you, poor banana management!

And then I played around with this small batch banana muffin recipe and made it better. So good in fact that a couple of bananas to make this recipe again, are highly sought after. I would like to present a better banana muffin, made with whole grains.

Better Whole Grain Banana Muffins, small batch cooking.
Better Banana Muffins, fresh from the oven.

Whole Grain Banana Muffins, a small batch recipe
adapted from: Banana Muffins
350-degree oven

Note: this recipe makes 6 large muffins or 12 standard size.

3/4 c all purpose flour
3/4 c whole wheat pastry grind flour (important use the pastry grind for a tender muffin)
1 1/2 t baking soda
1/2 t salt
1/2 c sugar

1 t vanilla
1/2 c buttermilk
1/4 c oil
1 egg

2 bananas, mashed well with a fork

2 T sugar
1/4 t cinnamon

In a large bowl, whisk together the dry ingredients. Make a well in the center of the mixture. Add all liquid ingredients, adding the egg last. Beat the egg into the milk mixture in the center of the well, add the mashed bananas and fold entire contents together.

Divide into 6 prepared muffin cups. Combine the remaining sugar and cinnamon, sprinkle evenly over the tops of the muffins.

A little sugar and spice over the top before baking.

Bake 20-25 minutes or until done in your oven. Let rest 5 minutes, carefully loosen around the edges (if not using liners) and tip over in the cups to cool completely.

Makes 6 (large, see note above) delicious muffins.

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 

Ezekiel Bread made with whole grains, our daily bread

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…

For me bread making has always been more of a process than an actual recipe. There is no bread that is not edible, in my opinion. True there is bread that is better than some, but bread is always usable. It might be french toast, or stuffing or even simple bread crumbs, but bread can always be used in full. Couple that with my frugal nature and bread is always used up in this household.

Ezekial Bread, an ancient idea for complete protein.
Ezekiel Bread made with whole grains.

Because of my opinions about bread (And they are just that; opinions. not facts or rules.) I am fearless or some might say foolish in the kitchen when making bread. It doesn't have to be perfect to eat or even share in a post for those that come to visit. Actually my entire content is about improvements for family and home, written like a conversation had during a visit and less like an actual article.

Bread can also be broken down into steps, which works well for those that work at home on a tight schedule or those that work out of the home. I fall into the group that works away from home, but I still want to bake our bread and cook from scratch. For our family a healthy loaf of bread means that a good meal is never far away even if it is only to scramble some eggs or heat up homemade soup or stew stored in the freezer.

When I first purchased my new mixer, I had to rethink kneading bread (especially since bread was the reason for the purchase). My Kitchen Aid would not handle a standard loaf without over heating and shutting down. The first batch was delicious, but lacking in proper texture, due to a lack of  sufficient kneading. This newer version is delicious but also has a very nice texture,yet like all yeast breads improve as the maker perfects their technique. I did make one change, I eliminated the rice for this version.

This bread is soft, stays fresh, freezes very well with no indication of being frozen and does not mold. Our family of 2 keeps a loaf on the counter (wrapped in a heavy duty plastic bag) until it is gone - 5-7 days and it is just as delicious on the last day as on the first. Yes it is a bit drier as any bread will be, but let me tell you, this bread beats store bought any day......

Ezekiel Bread with whole grains
by the seat of my pants
makes 4 loaves

1 c water
1 t cider vinegar
whole wheat flour

1/2 c raisins, chopped very fine

1/2 cracked wheat
1/2 c steel cut oats
boiling water

1 c warm water
1 T yeast
1 t sugar

1/2 c lentils - milled
3 c wheat berries - milled on pastry flour setting ( 4 cups if not milling own flour)
3- 4 T gluten flour

1/2 c coconut oil
1/2 c honey
2 eggs

1/2 c finely chopped toasted walnuts
1 T sea salt
All purpose flour  1-2 cups



Combine water, vinegar and enough whole wheat flour to make a stiff dough. Stir in raisins. Cover and set aside.
In a separate bowl or pan cover the cracked wheat and steel cut oats with boiling water, cover and set aside. Set aside 8-24 hours as your schedule dictates......

The following day:

In large bowl or bowl of stand mixer; combine warm water, yeast and sugar. Let proof.
Drain cracked wheat and steel cut oats,  add to mixer bowl, add soaked wheat and raisin mixture.

Next add in the following order:
Milled lentils, whole wheat pastry flour, gluten flour.
Coconut oil, honey eggs, salt.
Walnuts, sea salt and start with 1 c all purpose flour for kneading.

Knead mixture until dough is formed and the sides of the bowl are clean, using only the smallest amount of additional all purpose flour needed.

Serious yeast action!

Let rise, covered until doubled.

Divide the dough to form loaves.

Punch down, divide into 4 equal parts.


Ezekial Bread, beginning of second rise.

Place into prepared pans for second rise, I like to use the dough proofing setting, but any warm environment will work just fine.

Ready to bag and freeze.

Bake in preheated 350 degree oven 35-45 minutes or until done in your oven. The loaves will have shrunk away from the sides of the pan and turn out perfectly.


There is no escaping the clean up!

When bread is completely cooled, wrap and freeze until needed.

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 

Banana Muffins, small batch cooking

As I had shared when I posted the Apple Crisp recipe, my biggest challenge is small batch cooking and baking. With this cookbook, I hope to change all that! This book has some great recipes and most appear to be easy to adapt for variety. For instance these banana muffins could become apple spice muffins or pumpkin chocolate chip muffins with a different choice in fruit.


My love of cookbooks is widely known, yet when I have browsed through small batch cooking; cook books, often times I have been disappointed with the quality of the recipes. Frequently a book in this category will call for half of an ingredient (like a beaten egg) leaving a portion of food that ultimately leads to waste. And while I know these authors worked hard on the content, those books stayed on the shelf at the store, instead of coming home with me.

I have been cooking long enough to cut a recipe down mathematically and come up with my own version of a smaller batch. But I also know from experience that while doubling a recipe works very well, cutting one in half, often does not. I was looking for formulated small batch recipes, that cooked or baked up just as well as full sized recipes have always done. You know quality food, not this will do food.  This area of cooking is really a specialty, and after all these years plus my own failed attempts, no one can convince me otherwise.

Banana Muffins.
Banana Muffins

You might be asking why I did not come up with my own versions of small batch recipes, and the short answer is, I did not want to have the food waste that recipe testing can produce. In our small family we already eat leftovers frequently and there is some wasted food. There would be more waste with recipe testing. Plus multiple repeats of the same food.....

It is also widely understood (especially in my own family household) that I hate food waste. I believe food waste to be the number one area any household can save wasted money. Wasted money! Yes, if you are wasting food, you have also wasted the money used to purchase the food.

Once we started growing a garden, I noticed a new awareness developing in me. I began to respect the food we grew in ways that I did not respect the food purchased at the grocery store. And I realized that I had an investment in our garden harvests. We invested land, time and hard work to produce that crop, and now those vegetables had intrinsic value to me. Where as the produce I purchased was simply a product. In that process of growing a garden, I began to define and understand myself better. And that is the long version of why I did not begin recipe testing for small batch cooking.

Banana Muffins, ready to serve.
Banana Muffins, fresh from the oven.

NOTE:  This is a basic, subtle flavored, not too sweet muffin. Perfect to enjoy for breakfast or with soup or salad at lunch. If you like a sweeter muffin, you could increase the sugar to 1/2 cup. This will be a fun (and easy) recipe to adapt for different flavors!

Banana Muffins
adapted from: The Gourmet Toaster Oven
makes 6

2 banana, coarsely mashed
1/2 c buttermilk
1/4 c oil
1 egg
1/3 c sugar

1 1/2 c flour
1/2 t salt
1 1/2 t baking soda

1/2 c chopped walnuts, if desired


Combine wet ingredients in a large bowl, set aside. In a medium sized bowl, combine dry ingredients to distribute the salt and soda evenly.


Add dry ingredients to wet ingredients, fold in, taking care to not over mix.....(unfortunately this is also an area I am trying to improve on).


Divide into prepared muffin cups, bake 350 degrees 20-25 minutes or until done in your oven.

Toaster ovens are excellent for small batch cooking!

Enjoy!

KITCHEN TIP: While I used the standard two bowl method in photographs for this recipe, in real life I would use only one bowl. Starting with the dry ingredients, combine in a large bowl, make a well in the center, add wet ingredients and fold together. Divide into prepared muffin cups, then bake. Easy and the clean up is quicker!

I know that over mixing the batter creates 
"mountain top" muffins, 
this is a hard habit for me to break.....

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 


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