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Roasted Pretzels, A little something to serve family and guests

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…

Pretzels, I love them. They are cheap, versatile and always in season. They seem to be somewhat ignored, but this recipe will change that. Crunchy, sweet, savory, spicy and a touch of salt. I don't know about you, but surely covers all the flavor personalities that I want in my snack. Upon making these more than once, I have learned a trick or two about the cooling process.

Roasted Pretzels, sweet, salty and delicious.
Roasted Pretzels

Roasted Pretzels
adapted from Everybody loves sandwiches
300 degree oven

4 c pretzels
2 T butter
3 T real maple syrup
5 T brown sugar
1 tsp cinnamon
1/8 tsp ground Chipotle (this amount offers a pleasant warm after taste)
1/2 tsp garlic salt





















In a small saucepan melt butter and maple syrup together, stir in brown sugar bring to a boil. Stir in cinnamon, ground chipotle and garlic salt. Pour over pretzels, stir to coat evenly. Spread out onto a shallow pan. Bake 10 minutes, stir to bring coating syrup back onto the pretzels. Continue to bake 10 minutes more. Remove from oven and let cool on the pan about 3 minutes, stir to separate. Repeat this step in about 5 minutes. Let cool completely on the baking pan. This will help keep the pretzels separate and easy to serve.  Store in an air tight container, or just start eating!


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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This post is shared with:

 fresh clean and pure @ la bella vita

tip day Thursday carnival @ Around my family table

Simple Lives Thursday @ GNOWFGLINS

Foodie Friday @ Designs by Gollum
5

Vanilla Apple Crisp

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…

Vanilla Apple Crisp
Vanilla Apple Crisp
This weekend is starting very quiet. There is rain outside, but I get to sit and enjoy a cup of strong coffee with milk. While I sip my coffee I always do a bit of pondering and planning. Yes, a nice morning. Now it is time to do something. There is always lots and lots of somethings to do each weekend.

I have been waiting to make an apple dessert with these Golden Delicious apples. I was not sure if I wanted pie (actually, I always want pie!) or I wanted a crisp. I have always made a fruit crisp with an oatmeal crumble and I liked it, but sometimes it was too rustic. Not all fruit is tough enough to stand up to a rustic topping. But then I stumbled upon this great fruit crisp over at Jane's Garden, and that was it. I knew I had found the recipe that will be used over and over again, with variations.

When apples are this ripe, sometimes they work out well on the peeler,

and sometimes they don't! I am sure it will taste fine even with the misbehaved apples.



Apples are a hearty fruit, I decided to pre-bake the lightly sugared slices for 20 minutes.

Ready to bake. The vanilla smell in the kitchen is wonderful, vanilla is one of my favorite flavors.

Vanilla Apple Crisp
variation of Jane's Garden
350 degree oven

7 Golden Delicious apples
1/3 c vanilla sugar*

1 c vanilla sugar*
1 c flour
1 t baking powder
1 egg

1 cube butter - melted

Peel and slice your apples, you will have approximately 8ish cups. Toss the apples with 1/3 c vanilla sugar (if using regular sugar add 1 t vanilla extract) . Pour into a 9X13 baking dish, bake 20 minutes.

Topping:

Combine flour, vanilla sugar and baking powder, stir to mix together. In a small bowl beat the egg (if using regular sugar, add 2 t vanilla extract to egg when beating), stir egg into flour mixture. It will be crumbly. Cover fruit with dry topping, pour melted butter evenly over top.

Bake 350 degrees for 45 minutes. Serve with ice cream or 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. 


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0

Pear Butter, my favorite!

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…

Lets make pear butter. I made this recipe about 25 years ago. I have remembered it always because it is that good. With such beautiful pears at the market, it was time to make it again. The orange and nutmeg combination is both delicious and fragrant.

Pear Butter with Orange Rind and Nutmeg, from Ball Blue Book
Pear Butter
Pear Butter
adapted from:  The Ball Blue Book

6 - 7 pounds of pears (about 20 medium) You will need 2 quarts of cooked mashed pears.
4 c sugar
1 t grated orange peel
1/2 t fresh nutmeg
1/3 c orange juice

Wash pears, peel and core. Combine in a large sauce pan with 1/4 c water. Cover and bring to a boil, reduce heat and cook until soft. Mash with a potato masher. Stir in sugar, cook until sugar dissolves. Add remaining ingredients and cook until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle into jars, cap. Boil 10 minutes in water bath. Makes 4 pints.

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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0

Flavored Vinegar with Peppers and Onions

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 book looks familiar because it is just like the mustard book, only for vinegar. I purchased both books at Powell's many years ago, knowing I would journey back to where I am going. I have been going "home" since I returned to Vancouver in 2003. A lot of steps along the way, but each day the journey takes me closer to my kind of home.

A home where food is cooked with fresh ingredients, and served with pride. Where furnishings are comfortable and you can put your feet on the coffee table, while you sip your coffee. Or eat a slice of pie, or sip a glass of wine.

Today I made seasoned vinegar with pepper and onions.  This is a wonderful flavored vinegar to keep on hand.

Vinegar with Peppers and Onion
adapted from:  Gourmet Vinegars
makes 1 qt finished vinegar

1 green pepper, chopped fine
1 yellow pepper, chopped fine
1 red pepper, chopped fine
1 red onion, cut in half and sliced thin
1 quart vinegar

Make your own flavored vinegar, Flavored Vinegar with Peppers and Onions.
Flavored Vinegar with Peppers and Onions.
The onion and peppers vinegar is on the left. 

The resting time is 4 - 6 weeks.

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!


3

Mustard, a true confession (Maker's Mark Mustard)

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…

That little jar looks innocent, doesn't it? Well it is innocent, it has done nothing wrong, but it also happens to be a quart. Yep, you read it right a QUART. Who makes a quart of homemade mustard? Only someone like me, that has no idea when they first begin, actually how to do it.

So here is the confession, I love mustard. I like to do things myself. So the next step was homemade mustard.

After we installed the spice racks, I had lots of mustard seed. Most of the pre-filled jars were emptied into the garbage, save the mustard seeds. The mustard seeds still smelled good and being frugal.....

In a moment of frugal glory, I thought, make homemade mustard.

There was about 1 1/2 c of mustard seed. No big deal I thought at the time. I poured them into a plastic container and poured the last of the Marker's Mark whiskey (left from several Christmas' ago) over the top, put the lid on and left them alone. I would shake it up every now and again. When they had taken up the liquid, it was mustard making time. During the resting time, I researched mustard making on the internet. What I learned right away, is that it does not take a lot of mustard seed to make a small jar of mustard. My brain began thinking about that 2 cup container of drunk seeds...........

This morning I dumped the whole mess into the food processor. It sure looks like a lot! Then I began to grind and process. Let me tell you this right now, mustard seeds are hard little things, even when they have partied for a couple of weeks.

Maker's Mark Mustard, mustard, Maker's Mark and honey in a delicious homemade mustard.
Maker's Mark Mustard
Another thing I learned is that the ratio is about 3:1. Three parts liquid to one part mustard. I like my mustard on the sturdy side, thick enough that when I dip a knife into the jar, the mustard will mound a bit onto the knife and not run off like a sauce.

Ultimately here is what is in the quart jar,

1 1/2 c mustard seeds
1/2 c Maker's Mark
2/3 c water
2/3 c cider vinegar
2 t salt
2 T French Thyme
3/4 c honey

Grind, age, enjoy.

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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0

Jam Sweet Loaf

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…

Sweet Jam Loaf, jam sweetened quick bread.
Sweet Jam Loaf
I had spotted this gem over at Seasonal Ontario Food, and knew it was a recipe to keep and get around to making.

Ferdzy says that it is great for "failed" jam, but then goes on to explain that would include jam or marmalade that you have grown tired of or just don't like enough to eat as jam and marmalade. It goes together so quick and easy, and is frugal as well.

I have really enjoyed baking with the white whole wheat flour. Such a wonderful product. I could never find regular whole wheat fresh enough, it was always on the bitter side, even right when it came home from the store.

Jam Tea Loaf
350 oven
adapted from Seasonal Ontario Food

1 c jam
1/3 c oil
1 egg

2 1/2 c whole wheat flour, or 1/2 and 1/2 with white
3 t baking powder
1/2 t salt

3/4 c milk

Place flours, baking powder and salt in large mixing bowl. Make a well in the center, add jam, oil and the egg. Pour on 1/2 of the milk, mix well, add remaining milk, mix well but do not over beat.

Spoon into a prepared loaf pan. Bake 45 - 60 minutes. A standard loaf pan will most likely take the full hour, a thinner loaf pan like the one above will not take as long. Let cool 15 minutes and turn out to cool

Serve with butter or cream cheese and jam of course! And the leftovers toast up real nice.

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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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


0

Fig and Orange Marmalade

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…

Fig and Orange Marmalade (2 day process)

2 organic oranges
1 c sugar
Chop oranges in a food processor until even and about 1/4 inch, empty out into a bowl, stir in the sugar. Cover and let set over night.

Next day:

31/2 - 4 c whole figs, 


Chop figs, again about 1/4 inch.

Combine figs and the orange mixture,
add 2 c sugar,
1/4 c brown sugar,
1/2 t nutmeg,
along with the juice of 1 lemon.

Bring to a boil, stir, lower heat to simmer and cook covered for 10 minutes.

Remove lid, stir well. Continue to cook on low stirring as needed until mixture thickens and begins to hold it's shape. 45-60 minutes.

Prepare jars lids and boiling water bath kettle.

Fig and Orange Marmalade, perfect with blue vein cheeses.
Fig and Orange Marmalade
Ladle the marmalade into 6 1/2 pt jars, cap and process in a boiling water bath for 10 minutes.

My taster said, "tastes like Christmas". It is delicious and I think I will offer it next week for Sunday cafe along with some Gorgonzola cheese for a starter.

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!


0

first day of school sharing

Well I never want to be called an obnoxious grandmother, but today, what the hey!

Today this bright, happy, dressed all in pink young girl started the first day of her new "job".

She started school.

She explained to me, when we spoke tonight. "I go back again tomorrow".

Day one complete, now only 6569 more days and then my dear,

you start your second "job".

College.

M
3

Peach Marsala Jam

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…

Peach Marsala Jam

5 very large peaches
1/3 c Marsala
1 T lemon juice
1 pkg pectin
5 c sugarCrush peaches, stir in wine, lemon and pectin, boil 1 minute, add sugar bring to a "hard" boil, boil 1 minute stirring constantly.

Remove any foam around the edge of the pan. Fill your jars, lid and cap, process 10 minutes in a boiling water bath.
Peach Marsala Jam, tastes like a peach pie
Peach Marsala Jam
This is such a side benefit to jam making, a little bit to eat right now.

This was the last of the summer jams. I will now move on to chutneys and fall crop marmalade.

But right now it looks like it is clean up time.


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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0

Peach Melba Jam

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 used the standard recipe from the pectin package, the only change is that I used 4 cups of peaches and 4 c of whole frozen raspberries that cook down to about 2 21/2 cups of fruit. I did not increase the sugar, because I have found for me more sugar than fruit is too sweet.

I blanched the peaches, they peeled so easy.

Such wonderful peaches, the smell was great.

I simply mashed them with a potato masher.

Stirred in the frozen berries, packaged pectin and brought to a boil, per package instruction. Added the pre-measured sugar and cooked at a rolling boil. Completed the standard capping process and a 10 minute boiling water bath.

Peach Melba Jam
Peach Melba Jam
I now clean up the kitchen while the jars are processing in the boiling water, and you know, it only takes about 10 minutes to scrub the jam pot and utensils.

That way when you remove the jars from the water bath canner, you are really done.

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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Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


1

Plum and Blueberry Jam

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 morning I made the Plum & Blueberry jam. The plums were gleaned from the kid's yard and the blueberries were from my back yard. This is another delicious jam, the combination of plum and blueberry is bright.

Plums and blueberries have a great deal of natural pectin, and no additional pectin is required for the jam.

Plum and Blueberry Jam
makes 8 half pints

3 c plum puree
6 c blueberries, mashed after measuring or slice frozen in a food processor.
juice of 1 lemon
6 c sugar

Plum and Blueberry Jam
Plum and Blueberry Jam
Bring to a boil, turn heat down to medium. Stir every 15 minutes or so. This will need to gently boil to concentrate the flavor and develop the natural pectin in the fruit. This part takes about an hour, use this time to prepare jars, rings etc.

You will know that the jelling has begun, the foam around the edge of the pan will begin to cook away. At this point you will need to pay close attention to the mixture, stir constantly until the desired thickness is achieved. Remember that the mixture will thicken upon cooling.

If you are new to jam making, place a plate in the freezer, drop a teaspoon of jam on the frozen plate to cool instantly and you will know how thick it will be when chilled.

Ladle into jars, cap and process for 15 minutes in a gently boiling water bath. Let cool completely before storing away.



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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This post is shared with:
Blue Monday @ Smiling Sally's
6

Wild Plum, Port and Cinnamon Jam

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…

Tonight I got around to making the jam, and it sure is pretty. Smells wonderful also, plums, port and cinnamon. I did not really use a recipe, but followed the guidelines - somewhat.

Plums have a lot of pectin naturally, so I felt confident that the jam would be just right with a double recipe and only 1 package of pectin. I had made a wonderful plum butter out of some leftover plums and used no pectin, it turned out wonderful and was gone in 3 days.

My favorite part of jam making is the little bit that doesn't fit into a jar. You get to enjoy it now. We always had bread, butter and jam as part of dinner on jam making days, as a kid, when mom made jam.

At this point I had the clean jars resting in a 250 degree oven. And the pan to the rear holds rings and lids, resting in hot (not boiling) water.

Wild Plum Port and Cinnamon Jam, from foraged fruit.
Wild Plum Port and Cinnamon Jam
This pan of fruit puree, was started on Sunday. It contains 6-8 cups of the cherry size plums washed and left whole. 1 c port wine and 4 cinnamon sticks. Brought to a boil, and then simmered for 45 - 60 minutes. Set aside to cool. When cool remove cinnamon sticks, strain fruit through a stainless steel colander, stir gently to push fruit solids and through the holes. You will have a small mound of pits and some skin remnants to throw out.

I measured the puree, I had 6 liquid cups. I added equal sugar and the juice from 1 large lemon. Then it went into the fridge to rest until I was ready/had the time to finish.

To finish, stir 1 package of pectin into the puree, bring to a boil. Boil rapidly for 1 minute (you might want to check your pectin brand, it might be different).

Ladle int into 8, 8 oz jars, cap and place in boiling water bath. Process for 10 minutes starting after the water has returned a boil.

Remove jars from pot, set aside to cool. You should hear the "ping" of the seals coming down.

Makes 8, 8 oz and a bit for now.


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!

This post shared with:
real food deals @ Premeditated Leftovers
4

Apricot Riesling Jam

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…

Apricot Riesling Jam
Apricot Riesling Jam

Apricot Riesling Jam

adapted from Simply Recipes


Find 2 1/2 pounds of ripe apricots. If they are not ripe enough, let them sit a few days to mellow and make your jam then.

Clean cut in half, remove the pit and chop up. I usually dice my fruit, about the size of dinner peas. You should have 5 cups (or so, you know a 1/2 cup either way will not matter)

I had read on another blog that if you combine your fruit and the sugar and let it sit overnight with the pits, you will not need to add pectin. This recipe did not call for pectin, so I am using that information in this recipe. I prefer my jams to set-up.

With a tight schedule, this 2 step process is great, I was able to accomplish what I would usually save for the weekend. Before you begin cooking you will need to do the following:

Wash and sterilize 4-6 jars, I loved this tip. Wash and dry your jars. Place them in a pan upright and sterilize by keeping them in a 200 degree oven while you cook the jam.

Prepare the lids and rings, place lids into rings, place in a pan and cover with water. Bring to just below boiling and then turn off heat. The lids are ready when you are.

Place 2 small plates in the freezer. Now to make the jam............

Apricot Riesling Jam
Apricot Riesling Jam
In this pan and boiling like mad:

5 c chopped apricots
2 3/4 c sugar
juice of 1 large lemon
1/2 c Riesling

Bring mixture to a rolling boil, stirring constantly. Let boil 5 minutes stirring constantly. Reduce heat to medium and let gently boil for about 20 minutes. You will notice the mixture thickening and will need to be there and stir frequently the first 10 minutes, constantly the last 10 minutes.

When the cooking time is up, your jam should look like this. Take one plate from the freezer and add a small teaspoon of jam to it. The jam will cool quickly. Is the jam thick enough for your preference, if so you are done cooking. If not cook another 5 minutes and test again.

Fill your jars to within 1/4 inch. I always prepare extra jars - just in case. Take a wet cloth and wipe the top of the jar, this will ensure a good seal.

Give your jars a 10 minute boiling water bath. I did not have a rack that would fit in the bottom of this pan, so I put a cloth dishtowel between the jars and the bottom of the pan. Worked like a charm.

Use a jar lifter to remove from water, the lids will begin pinging when they are removed from the water, that is the sound of success.

Store in a cool dry area, should keep 1 year. However this is delicious, it won't last a year.

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!


2
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