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

This post is being shared with:
Recipe Swap Thursday @ Prairie Story
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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!
0

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
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