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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)


This bread has such a sophisticated flavor that I wanted to share it with everyone,
therefore this is a repost!

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, don't know why, 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 dough is done mixing and going into the final rise, add walnuts to side of 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 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 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. 


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



Don't forget to enter your favorite raisin recipe for the December Smackdown!

This re-post is being shared at:

Cookbook Sunday @ Brenda's Canadian Kitchen
5

Cheese Garlic Dinner Buns

Happy Wednesday, before we wander take a look here......

I had one cup of cottage cheese to use up and thought that I should play around with that little dinner bun recipe and see what might come from that. I love the combination of cheese and garlic and decided to make those little  buns a bit more festive, yet still very easy to make. A definite plus for those busy days.


Cheese and Garlic dinner buns
350 degree oven for baking

1/4 c warm water
1/4 c sugar
1 pkg (scant T) yeast
1 c warmed cottage cheese
1 t garlic salt
1/4 t baking soda
1 egg
1 c shredded cheese, I had a cheese blend on hand, but use what you have
1/2 c parsley leaves (about 12 stems) washed, plucked and rolled in a towel to dry
 2 1/4 c flour, you may use up to an additional 1/4 c if needed - for a total of 2 1/2 cups
additional cheese for tops, if desired
In a large mixer bowl, combine water, yeast and sugar, let set until yeast is active and foamy. Add remaining ingredients, beat well (a stand mixer is best for this recipe, it is a sticky dough that will climb the beaters on a hand held mixer) 2-3 minutes. Scrape beaters, and sides of bowl, sending dough to bottom of bowl. Cover with a towel and let rise 1 hour.


Stir down dough, divide into 12 prepared muffin cups. Cover and let rise 30 minutes, or until doubled. Sprinkle with the additional cheese.


If ready to bake preheat oven and bake 22-28 minutes or until done and golden brown. If desire, oil tops (if not using the cheese), cover loosely with wax paper and then a towel and place in refrigerator. Remove from refrigerator while preheating oven, when ready to bake.
Serves/makes 12

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:
ultimate recipe swap @ life as mom
4

Cottage Cheese Dinner buns


I have posted this recipe here before. Before I had a camera and before anyone visited! It is another one from my old little black binder, splattered and made many times over. These are simple, easy and delicious. My three favorite categories! You know the reason folks love to cook, is because not every recipe they make and enjoy is difficult. Lets be honest here, if every meal was a big challenge or difficult, the fun would disappear. Learning about and enjoying these simple, easy and delicious recipes is what begins the journey to other more challenging recipes and fun projects.

If you are a bread lover, fresh bread can turn the most humble dish into dinner. And fortunately yeast doughs are not fussy at all and very forgiving. Yeast dough will wait in the refrigerator, to be baked right before dinner. And of course that wonderful aroma will call the family to dinner, you won't have to. But enough about my love of bread, lets make some dinner buns.

Cottage Cheese dinner buns
source unknown, in my little black binder
350 degree, for baking

1 package (1 scant T) yeast
1/4 c warm water
1/4 c sugar
1 egg, beaten
1 t salt
1/4 t baking soda
1 c cottage cheese
2 3/4 c flour - divided

In a large mixing bowl, dissolve the yeast in the water, add the sugar, stir.

 
Gently warm the cottage cheese,


and add to the yeast mixture along with the egg, salt, soda and 2 1/2 c of the flour.

 
Slowly blend the flour into the wet ingredients, then mix well until mixture leaves the sides of the bowl, adding last 1/4 c flour if needed. Scrape down sides of bowl, when completely mixed. NOTE: dough is sticky.


Cover and let rise until double in bulk.

 The rising will take about 1 hour.


Stir/punch down dough. Spoon into 12 prepared muffin cups.


Cover and let rise for 30 minutes.

 If not ready to bake after 30 minutes, remove towel. Otherwise it may stick to the dough. If you need/want to store the dough, oil the tops lightly and cover loosely with wax paper and then a towel, put in the refrigerator.


When ready to bake, preheat oven to 350, bake 20-25 minutes or until golden brown and done. Makes 12 buns.

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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12 Days of Bloggie-mas @ a moderate life
3

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

Coconut Macaroons

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…

Coconut Macaroons
Coconut Macaroons

Coconut Macaroons
from Mennonite Girls Can Cook
325 degree oven
1 can sweetened condensed milk
3 c coconut
1/2 c flour
1/4 t salt
 2 t vanilla or a combination of vanilla and almond
Combine, drop onto greased or parchment lined baking sheets, bake 18-20 minutes, let cool 3-5 minutes only, remove from baking sheet to a cooling rack. When cool, enjoy.















The perfect summer cookie, quick easy, and the kitchen does not get too hot. I hope you enjoy these as much as we will.

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!
1

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!
1

Cucumber Parsley Salad with Feta

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…

Cucumber Parsley Salad
Cucumber Parsley Salad
This is a simple and tasty salad; and the bonus is that it can be made year round, English style cucumbers and parsley are pretty much always available. This post is the second post on parsley, next Saturday will be something else. My plan is to spotlight for 2 weeks and then move on to a different ingredient food item, as I learn and improve on our own eating plan. 

Cucumber Parsley Salad
Serves 3 - 6 depending upon other menu choices

1 large English style cucumber
1 bunch parsley, washed, "dried" and chopped
1 small piece red onion, or 2 scallions sliced thin
1/3 - 1/2 c crumbled feta cheese
2 T lemon juice
3 T olive oil
garlic salt and pepper to taste









Chop parsley, I prefer a food processor, but use the method you prefer!














Dice red onion and soak in ice water until the ice cube melts, to soften the flavor. Drain and dry.

Wash and remove peel in a zebra type pattern.

Combine all vegetables in a large bowl, add lemon juice, 
olive oil and the garlic salt and pepper to taste. Toss, chill and enjoy. 

Hope you enjoy this salad as much as I do. It has a refreshing and cooling quality that goes great with anything spicy or grilled.

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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