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Roasted Tomatoes for Pasta

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 never been a big fan of pasta, not ever. Oh, I know it is frugal and easy and quick, but still, I did not turn to pasta for a meal in times of need. But this simple dish of baked tomatoes with cheese may change all that. I did not plant a cherry tomato plant this year, but I shall from this year after. With no cherry tomatoes in the house, I turned to what we had in the fruit bowl. This was made with grown on the vine, standard size tomatoes, and you know what? It was still good. Actually better than good, good enough to share here.

Roasted Tomatoes for Pasta
 400-degree oven
4-6 fully ripe tomatoes cut into small chunks OR a pint of cherry tomatoes cut in half
2 cloves garlic, minced
1/3 c olive oil
1 T dry basil leaves
salt and pepper
1/2 c Parmesan cheese
1/2 c dry bread crumbs
1/3 c Italian Parsley leaves or chopped curly parsley

8 oz spaghetti- bring water to boil when tomatoes go into the oven so that the pasta can be drained and ready when the tomatoes are done.

Pour the olive oil into the bottom of a 9X13 pan, sprinkle with the garlic. Add tomatoes in one layer. Sprinkle with the basil then salt and pepper.


Cover with the cheese and bread crumbs.

Bake for 20 minutes.

Roasted Tomatoes for Pasta
Roasted Tomatoes for Pasta

Bring all ingredients to the center of the dish, add parsley and toss with the drained pasta.


Serves 2 or 3

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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12 days of Bloggie-mas - two tasty tomatoes @ a moderate life





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Brownie Walnut Bread (yeast)

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…

Brownie Walnut Bread, a yeast bread to enjoy! Different and delicious.
Brownie Walnut Bread, a yeast bread.
As written this is not a sweet bread, it is delicious and with the sugar listed in the recipe, it is a wonderful sandwich bread. This bread would make an unbelievable good chicken sandwich.

IF you want a sweeter bread, increase the brown sugar to 1/2 cup. And it goes without saying, this would be wonderful rolled up with a spicy cinnamon swirl in the works!

I have noticed this bread in various places, and as it turns out in one of my own cookbooks! Honestly, when I first noticed this bread, my first thought was meh.

But one day I decided to try it, I don't know why, but I am so very glad I did. It turns out it is not only good, it is delicious and not at all like I thought it would be, it is so much better!

Yeasted Brownie Bread with Walnuts
adapted from: The All New Ultimate Bread Machine Cookbook
by Tom Lacalamita

1/3 c warm water
2/3 c milk, warm slightly
5 T butter, cut into small chunks
1 t salt
1/3 c brown sugar (1/2 c for a sweeter dough)
1/3 c unsweetened cocoa
3 c flour
2 1/4 t yeast

2/3 c chopped toasted walnuts

Layer ingredients into bread machine pan in order given. Leave walnuts for later. Process on dough setting.




When the dough is done mixing and going into the final rise, add walnuts to the side of the pan, where they will warm to the same temperature as the dough.

 (I could not get my machine to turn back on to knead the walnuts into the dough when the cycle ended and worked them in by hand)

Restart machine when the cycle ends to work in nuts, or turn dough out and work in my hand. Shape into a loaf, place in prepared pan, let rise final time.


When the dough has doubled in size, preheat oven to 350,


Bake 35-40 minutes or until done. Let rest 10 minutes in the pan, 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!
5

Carrot Pie

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…

Carrot (custard) Pie
Carrot Pie

I can just about hear what you might be thinking; Carrot Pie, oh come on now. But hear me out and I will tell you why I tried this pie, and I was so glad I did. Many years ago Family Circle magazine ran a series called The best of the best. Readers were invited to submit recipes for this feature, that series ran for the longest time. There are a lot of great cooks out there, and many wonderful recipes were sent in. The magazine staff would make up the recipes and the best of the best would be showcased in that month's article. The first article was apple pie. When that was published the invitation was for chocolate cake and then ribs and more was to follow. One month Carrot pie was the best of the best.

Now I had never heard of carrot pie, carrot cake yes, but carrot pie no. So the whole best of the best was lost on me, however I had been following the series and had baked the apple pie and the chocolate cake. These were and still are the best and I use those recipes to this day.  Only because I had made the other best of the best, was I even willing to try this pie. I will tell you this, the spice selection is the key to the great flavor. This is not a substitute for pumpkin pie or sweet potato pie, no indeed, this is carrot pie and it is delicious. And what a great way to eat your carrots! This looks like a lot of steps, but this is multi-tasking at it's finest. You must try this pie, how else will you get your carrots?

Carrot Pie
a part of the Family Circle "best of the best" series
makes 1 9" pie, serves 8-10

1 pound carrots, peeled, sliced and cooked - about 2 1/2 cups
1 3/4 c milk - I prefer a large can of evaporated milk and fresh milk to equal the requested amount.
1/2 c sugar
1 egg
1 t salt
1/2 t each cinnamon, ginger and nutmeg
1 9 inch pie shell - recipe follows or use your own favorite, assemble the crust while carrots cook

























 Cook in plain water until tender, drain well. While carrots are cooking you can make the pie crust.

1 9" Pie crust
1 1/4 c flour
1/4 t salt
1 1/2 t sugar
6 T butter
2 ice cubes and 1/3 c water in a cup

Combine all ingredients except water, cutting in with a pastry blender (or 2 butter knives) until mixture resembles coarse cornmeal. Using a teaspoon, dribble ice water over the flour mixture and toss together with a fork. Continue dribbling water and tossing together until mixture begins clinging together, taking care not to use any more water than is necessary. Roll out, ease into your 9 inch pie pan and proceed with pie instructions. 










To finish the pie, in blender cup, combine the cooked and drained carrots along with the milk, buzz to combine. This will completely cool the carrots, add the remaining ingredients and continue to process until smooth. Pour into pie shell.











Bake 450 degrees 15 minutes, reduce heat to 300 degrees, continue baking 45-50 minutes, or until done.

Let cool, serve with whipped cream and a fresh dusting of nutmeg.

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

Creme Anglaise, a dessert sauce

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…


Yesterday I headed out to do a bit of thrifting, and found a Watkins 100th anniversary cookbook, from 1995. And I had to have it. For many reasons, but mostly because it has a lot of recipes that showcase my favorite flavor of all time, Vanilla. I never tire of Vanilla, ever. If the only ice cream flavor in the world was Vanilla, I would be happy. Vanilla is so complex, and not plain at all. It cracks me up when people refer to Vanilla ice cream as plain old vanilla. To honor of my love affair with Vanilla, this morning I am making Creme Anglaise. Also known as Pouring Custard.

Vanilla Custard Sauce
makes approximately 2 cups


1 1/2 c whole milk
4 egg yolks

1/4 - 1/2 c sugar*
dash of salt

2 t vanilla

Put together a double boiler, and set to heat up over a medium burner. In another pan, bring milk to a simmer over low heat, being very careful not to scorch, you may also complete this step in the microwave, if you choose.















Beat eggs, sugar and salt together in a medium size bowl, until glossy and the sugar starts to dissolved, about 3 minutes. Reduce mixer speed to low, slowly add hot milk in a thin stream, continue to mix until milk is  incorporated into the egg mixture.


Transfer milk mixture to the double boiler, cook stirring constantly until mixture coats a metal spoon.


Pour into a bowl, cover with a piece of plastic wrap to prevent a skin from forming. Chill until very cold.



Before serving whisk in the vanilla.

* If serving over a sweetened dessert such as cake, use the smaller portion of sugar. If serving over unsweetened berries or fruit, use the full 1/2 cup measure. 

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!
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