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A nice selection of Thanksgiving food suggestions!

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 are just now getting over the community virus that has plagued us for more than six weeks, it seemed to have cycles of getting better and then rebounding. This has been rather bothersome, to be honest, and to say we are delighted that it appears we are healed is an understatement!

Our Thanksgiving dinner has been planned, all we have left is some shopping and then, of course, a bit of travel to go and be among family and friends. My offering to the combined buffet we shall set out for our group to enjoy is a Roast Turkey with Cornbread Stuffing and Rich Pan Gravy. If all I ever got to eat on this day is cornbread stuffing and gravy, I would be happy!


I look forward to the stuffing every year. Homemade bread, diced and toasted dry in the oven, the same with a pan of our favorite cornbread. The pan drippings enriched by the layer of chopped vegetables to lay the turkey upon for roasting. I think you get the idea...

What I did think I would do is highlight my favorites to share with you, because there are too many to put on our table this year and by sharing I can remember them again. I hope you give them a try. Just simple food, cooked with care and served with love. Exactly what a day of thanks, is all about...

From a selection of Thanksgiving foods to enjoy!
Green Bean Cobbler

Green bean casseroles are a must for so many families. This one is not like the mushroom soup variety (no disrespect intended, we still use a can of this from time to time), this one is even called Green Bean Cobbler, AKA The other green bean casserole. Delightful with sour cream, cheddar cheese, and a crunchy buttered crumb topping.

From a selection of Thanksgiving foods to enjoy!
Cottage Cheese Dinner Buns

So are dinner rolls. These Cottage Cheese Dinner Buns are very festive and so easy! Stir them up, let them sit a bit to proof then ready the dough for baking. They bake up quickly fresh and hot while you are making gravy. Don't forget to pass the butter!

From a selection of Thanksgiving foods to enjoy!
Cheese Garlic Dinner Buns

You may prefer this Cheese Garlic Dinner Buns or even these Whole Grain Dinner Buns. 

From a selection of Thanksgiving foods to enjoy!
Whole Grain Dinner Buns

This is a well-loved recipe!

From a selection of Thanksgiving foods to enjoy!
Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream. Pumpkin pie is traditional, but this cream and rich tasting non-dairy ice cream would be perfect to share as well. Especially for those with food restrictions. It is not only delicious but offers that same great taste we all have come to enjoy and look forward to at Thanksgiving time.

From a selection of Thanksgiving foods to enjoy!
Pineapple Raisin Sauce, my mom's recipe!

If you also serve a Ham for your celebration, this Pineapple Raisin Sauce is a must.

From a selection of Thanksgiving foods to enjoy!
Braised Green Beans with Tomato Garlic and Thyme

And because you can never put too many vegetables on the table these Braised Green Beans with Tomato Garlic and Thyme. 

May your table be filled with food upon it, family around it and love in abundance!

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!

Honey and Wheat Germ Bread, whole grain and delicious!

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…


The bread baking goes on! I needed a new package of wheat germ in order to make more granola and I decided at the same time to use some in a loaf of bread. A simple change to a favorite recipe is often the way to go. Take a look and let me know what you think!

Honey and Wheat Germ Whole Grain Bread. Another in my series of a "single loaf of bread". Working on our recipes to travel with.
Honey and Wheat Germ Bread

Honey and Wheat Germ Whole Grain Bread
by the seat of my pants
350-degree for baking

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole grain wheat flour

Stir together, a few lumps are fine. You will want the consistency of a dough, not a batter.
Cover and let rest overnight.

The next day, add all ingredients to the ABM pan in the following order:

2 T water
2 t yeast - I use instant yeast for all baking
2 T oil
3 T honey
soaked grain dough, from the day before
1/4 c gluten flour
1/4 c wheat germ
1/2 c oats
1 t salt

Use the dough cycle to process. Remove from the pan, shape into a loaf, place in prepared pan. Let rise to doubled in bulk. Bake 30-40 minutes or until done in your oven. Turn out to cool completely.

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!

Sweet Potato Cornbread, whole grain and delicious!

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…

It seems the whole world has discovered sweet potatoes! And for good reason, they are not only delicious, they are nutritious as well. Our favorite way is baked, in their jackets. Baked long enough so that the juices boil in the jacket and begin to caramelize! At this point, however, be prepared for a mess, unless you have placed your sweets in a large glass baking pan.

 Where the juices will be captured, for easy cleanup!  Having scrubbed (or tried!) cooked on sweet potato from a standard metal pan, made me search for another method. With glass, the juices cook in the pan, with metal they cook to the pan...

The other way we enjoy sweet potatoes is as a left over. I will peel and slice them, a quick drizzle of maple syrup and butter and a bit of a journey under the broiler and you have delicious candies sweet potato slices. However, when there is only one sweet potato left, we turn it into cornbread...

Sweet Potato Cornbread
Sweet Potato Cornbread

Sweet Potato Cornbread
inspired by: our love of cornbread and sweet potatoes!
425-degree oven

Preheat oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot. Note:  The more coconut oil used, the crunchier the crust!

1 c cornmeal OR masa cornmeal, see note below
1 c (rounded) whole grain flour
1/2 c sugar (Rapadura)
3 t baking powder
1/2 t salt

Sweet Potato Cornbread

Combine all ingredients in a medium-size bowl, whisk to combine all ingredients well. Make a "well" in the center of the dry ingredients, into the well add:

1 small to medium roasted sweet potato, peeled, mashed smooth with a fork
2 eggs
1/3 c oil
1 1/3 c milk IF using the masa flour increase milk to 1 1/2 c

Sweet Potato Cornbread

Using the same whisk, beat the liquid ingredients together until no large streaks of egg remain, now fold dry ingredients into the wet. Do Not Over Mix.

Sweet Potato Cornbread

When the oven is heated, remove skillet (remember it is hot!) and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan. Pour dough into the pan, smoothing to the edges if necessary. Bake 15-20 minutes or until tests done in your oven. Remove let cool briefly, then cut into 8 pieces.
Note: masa cornmeal makes a smoother cornbread with a very pleasing flavor!

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!

Small Batch Bread Pudding

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…

I love bread pudding, my dear husband, well not so much. As in, not at all! I wanted to come up with an easy to make pudding that can be made when I have some bread scraps to use up, or I just want Bread Pudding!

This one uses canned milk, eggs, sugar and of course bread. It is so good, and like pie, makes a great breakfast the next day, shhhh... 

While you have the oven going, throw in another dish to bake alongside the pudding, today it is apple halves simply sprinkled with sugar and cinnamon.

Small Batch Bread Pudding

Small Batch Bread Pudding
by the seat of my pants
350-degree oven

1 12 oz can evaporated milk
2 eggs
1/2 c sugar
2 t vanilla
dash salt
3-4 slices bread
nutmeg for the top

Dice the bread and set aside. In a medium-sized bowl, beat eggs, add sugar and beat again. Stir in the milk and vanilla, add the bread stir well to make sure the bread cubes are coated with the milk mixture.

Turn into a prepared 1-quart size baking dish. Place the dish of bread pudding into a shallow larger pan, add water to create a water bath to prevent the custard from curdling.

Bake 45-50 minutes or until a knife inserted 1 inch off center comes out clean, the custard will continue to cook when removed from the oven. Let cool before serving.

Serve with whipped cream if desired (note: I always desire whipped cream!)

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!
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