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Toffee!

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 have always been too frightened to make candy. The thermometer, the boiling hot, the splashing of the boiling hot, etc etc. A big fat scared candy baby! But I come from a long line of pioneer women, really I do.

In looking back there was not much these women were too frightened to do, including making candy. Which during the war, one of them did. It was how they survived financially. The sugar ration was turned into candy for profit, profit that put other food on the table.

But me, no way. I bought my candy, thank you very much. Until today. I found this post, and thought, what a perfect starting place. Lets make Toffee, shall we.

Toffee
adapted from which name?

1/2 c butter
3/4 c brown sugar
1 c large broken walnuts (between 1/4 - 1/2 inch in size)
1/2 c chocolate chips

Butter (or spray with Pam) the bottom and sides of a 8" pan, scatter walnuts over the bottom. Melt butter in large pan over medium heat, add brown sugar. Over medium heat continue to stir while mixture boils for 6-7 minutes.

I found with my stove I had to turn down the setting slightly as the mixture cooked, so it would not get too hot and burn. This is hot, be careful for the spurting, that is why I chose a large flat bottomed pan.

Pour cooked toffee evenly over the walnuts, rotate pan gently for candy to go to the corners. Sprinkle with the chips, let sit one minute, spread chocolate to cover entire surface.


I think the hardest part of this recipe is waiting for it to cool! When cool, break into pieces.





For this recipe I wanted to make this for a gift, I used a spring form pan for easy removal. A quick wrap in plastic wrap and a bow, and I will be done.


Homemade Toffee with Walnuts
Toffee, ready to break into serving pieces.


















As the hours count down, I hope all is happy and good for you and your loved ones! 

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 being shared with:
Recipe Swap Thursday @ Prairie Story
4

Spanish rice

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 have been wanting to play with the vinegars that I put together earlier this year. The onion and pepper vinegar is bookmarked for some heavy use. We had this Spanish Rice for dinner, it is very good. Vinegar, it is such a flavor enhancer. Yes it can be sour, but if used correctly is is delicious!

Spanish Rice, fresh, homemade and delicious!
Spanish Rice.

Spanish Rice
adapted from: Gourmet Vinegars, How to make and cook with them.

1 pound lean ground beef
1 medium onion
1 green pepper roasted, seeded and diced
1 red pepper roasted, seeded and diced 
1 14 oz can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 1/2  tsp garlic salt
3 T Peppers and Onion Vinegar OR red wine vinegar
2 tsp Worcestershire sauce
1/2 c rice
1 c water

Brown the beef and onion in a dutch oven, drain excess fat. Stir in all remaining ingredients, bring to a boil, cover and simmer 20 minutes.

Serves 4 - 6

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 enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!
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Real Fruit Cake

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…

Real Fruit Cake, all dried fruit, nothing processed.
Real Fruit Cake

I love fruit cake, all kinds. It is dense, richly flavored and always a treat. I have wanted to bake an old fashioned fruit cake; with dried fruits, rather than the artificially colored "fruit cake mix" found in the produce section this time of year. I took a quick search on Google and I found this recipe by Alton Brown. Now I don't watch the food network, but the lovely Jess does. I took a moment to read the reviews for this cake, and that was all it took. He calls it Free Range Fruitcake, and invites the cook to have a good time, so that is what I did. This looks like a lot of work, but it is easy to break down if time is short. It goes together very quickly.

The fruit got to hang out with the rum all night.This smelled so good, every time I stirred it!

Free Range Fruitcake
adapted from Alton Brown

1 c diced apricots
1 c diced dates
1 c currents
1 c dried cranberries
1/4 c chopped candied ginger
1 c golden rum

Stir together and let rest overnight covered or heat on stove top or microwave to hydrate. Set aside to cool if using the heat method.


The next day or when cool, combine in a large non reactive pan:
the fruit and rum combination
1 T lemon juice
zest of 2 oranges
1 c coffee
1 c sugar
1 1/4 sticks of butter
1/4 tsp ground cloves
1/2 tsp gr allspice
1 tsp cinnamon
1/2 tsp gr nutmeg

Bring to a boil, reduce heat and simmer 5 - 10 minutes. Most of the liquid will be evaporated. Set aside to cool. You may stop and place in the refrigerator if desired, simply bring to room temperature to proceed. To make the batter:


1 3/4 c flour
1 1/2 tsp salt
1 tsp baking soda
1 tsp baking powder

Combine the dry ingredients in a medium bowl, stirring well to mix together. 

2 eggs

1 c pecan halves, that have been toasted and broken into pieces

additional rum or brandy for spritzing

Add the flour mixture to the fruits and spices in the pan, stir quickly to incorporate flour mixture into the fruit. Make a well in the mixture, add the eggs. Beat with a wooden spoon to mix well. There should be no streaks of egg or dry flour.  Stir in the broken pecans.


Scrape batter into prepared bundt pan, bake 325 degrees for 50 minutes. If not completely cooked when tested, return to the oven and bake additional 10 minutes. Let cool, 20 minutes then carefully turn cake out. Let cool, spritz with rum and/or brandy. Check cake every 3 days, if dry, spritz with more brandy. Cake should "rest" 2 weeks before serving.


This smells so good, I think it is going to be a long 2 weeks! Even Honey just came to tell me how good the kitchen smells with this in the oven. I love the holidays.....

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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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. 


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 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

Banana Bread, with pan roasted banans

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…

Butter Roasted Bananas, Banana Bread
Roasted Bananas, Banana Bread

Banana Bread, with pan roasted bananas
by the seat of my pants
350 degree oven

6 large very ripe bananas
1/4 c butter
1/2 c sugar
1/2 c brown sugar
1/4 c oil
1/4 c milk
2 eggs
2 c flour
1 tsp baking soda
1 tsp salt
1 1/2 c walnuts, chopped small (I think that helps keep the slices intact)


Combine 4 bananas and the butter in a skillet. Saute over medium heat until golden. Turn as needed. When soft cut into smaller chunks, continue turning to brown all surfaces. When all sides are golden brown, remove skillet from heat source and allow to cool.






Combine the remaining 2 bananas in a large bowl along with the sugars. Use a fork to mash the bananas and sugars together. Add eggs, milk and oil. Stir to combine all ingredients making sure the eggs are well incorporated into the mixture.



Combine the flour, salt and soda in a medium bowl. Whisk to distribute soda and salt throughout the flour.

Gently mash the cooked bananas with a fork Stir the cooked bananas (along with the browned butter) into the banana milk mixture. Stir well. Add the flour mixture to the bananas. Stir well to combine. Stir in the chopped walnuts.



Pour into a prepared loaf pan.  Bake 350 degrees for 45-55 minutes until tests done, in your oven. Let cool in the pan 10 minutes, turn out onto a rack or towel and allow to cool completely. This bread is delicious, a good keeper.

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 enjoy and use for yourself and your family. 


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

This post is proudly shared with:
Full Plate Thursday @ Miz Helen's Country Cottage

This post is a part of One Food Club @ Cocina diary,
and Potluck Sunday @ Mommy's kitchen. 

3

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. 


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

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. 


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

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. 


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

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. 


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

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

Saucepan Salted Pecan Squares

This is a simple, tasty cookie to throw together. It takes 1 saucepan and the pan you bake in. So the clean up is so easy.

Saucepan Salted Pecan Squares
Saucepan Salted Pecan Squares
This is a simple, tasty cookie to throw together. It takes 1 saucepan and the pan you bake in. So the clean up is so easy.

Saucepan salted pecan squares
350 degree oven

1/4 c butter
1 c brown sugar
1 egg
1 t baking powder
1 t vanilla
3/4 c flour
1 c pecan halves
sea salt grinder

Place pecan halves in a  7X11 pan, place in oven and turn oven on to preheat, toast pecans for about 8-9 minutes. Remove and set aside.

Melt butter in medium size saucepan, stir in brown sugar, set aside to cool.

Remove pecans from oven, empty onto cutting board to begin cooling. Set pan aside to cool.

Chop coarsely, and reserve.

Stir remaining ingredients into egg mixture.

Beat until smooth.

Pour batter into the same 7X11 pan (I sprayed with pan spray), smooth into corners of the pan.

Sprinkle chopped pecans evenly over top. Gently push them down into the batter. Carefully grind a small amount of sea salt over entire surface. Bake 20 minutes. Let cool, cut into 24 pieces.

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 is shared with:
Full Plate Thursday @ Miz Helen's Country Cottage
6
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