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Cranberry Pine Nut Cake Squares

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…



When I looked around at how much food Honey and I waste, I was aghast and ashamed. I never (repeat never) wasted food when the kids were at home. I had no idea how difficult it can be to cook less food. I continue to have a difficult time shopping for less food and using it all. One of my goals that goes along with my defining word, enough, is enough waste already!

When I made Cranberry Liqueur this past holiday season, I was left with all those happy cranberries. They have been staying in the refrigerator, and really are such good tenants that I almost forgot they were there. But now I was hearing a faint whimpering sound. It turned out to be not only the cranberries but a large handful of pine nuts as well. So I sat out to find something to make that would use these two ingredients and give me something good to serve Honey when he gets home for his meal break.


Cranberry pine nut cake squares
adapted from: 1 mix 100 cakes
written by:  Christine France
350-degree oven

This recipe book calls for super-fine sugar. An ingredient I would not have in my kitchen unless I made it myself because we use organic evaporated cane juice crystals. But I have found at least one answer to that little problem. I cream the butter (cold from the refrigerator) and the sugar together and then proceed with the recipe. Most of the recipes in this book are a one bowl style and adapt very well to small changes. The original recipe called for fresh raspberries, but I knew the cranberries would make a nice substitute.

3/4 c cold butter cut into small pieces
3/4 c sugar

1 1/2 c flour
1 T baking powder
3 eggs
1 t vanilla
1/4 c whole milk or half and half

1-2 c chopped cranberries, from Cranberry Liqueur

approximately 2/3 c pine nuts*

Cut butter into small pieces, add to large mixer bowl along with sugar. Cream together on med/low until mixed well, turn up to med/high and cream until sugar begins to break down.



Scrape sides of bowl, down to the center, leaving creamed mixture in a pile in the center of the bowl.


Add remaining ingredients listed, flour through half and half. Start mixer on low until ingredients are mixed, turn speed up to medium and beat approximately 1 minute. Stop mixer, add cranberries, mix on low to stir in.





Spread batter in a prepared 9X13 pan, sprinkle pine nuts over top. I prefer the nuts on top so that they can bake to a golden crisp texture.



 Gently "pat" the surface of the cake to help the nuts stick to the batter.
Bake 35 minutes, or until tests done in your oven.

Cranberry Pine Nut Cake Squares
Cranberry Pine Nut Cake Squares

Serve with a small scoop of ice cream (to spread like frosting over the top), whipped cream or just plain.


Enjoy!

*You may also stir half of the pine nuts into the batter and scatter the remainder over the top.

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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Hearth n Soul @ a moderate life.
24

Cheese Spread from The Pantry in Portland OR, and a story about my friend Barbara!

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 received a lidded food container for Christmas. It was filled with a buttery cheese spread, made by Barbara. The recipe for this delicious spread had been safely carried around by her, for years and years. She indicated to me when I made my copy, that the copy she held, had even survived a fire.

Now let me tell you, Barbara is a wonderful woman. She has worked hard her whole life and still in retirement works hard. She does all that she can for her neighbors in our little community and enjoys keeping her granddaughter before and after school. Like I said, busy busy busy.

Years ago Barbara worked at a restaurant call:

THE PANTRY
Portland's favorite restaurant-lounge...across from the Lloyd Center. 

She thought it was about 1958, and probably her first job as an adult. In those days the waitresses wore a uniform consisting of a short skirt with lots of petticoats, and a garter belt. That garter belt held a working cap gun.....

All dinner entrees came with creamed spinach, and if you did not eat your spinach the waitress got to "shoot" you with her cap gun. Yes ladies and gentlemen those were the days! I hear tell that even though creamed spinach was on every plate (yes, every plate). But the story goes that not every diner enjoyed it. Either that or they loved the fun the waitresses had with the cap guns. Honestly, knowing the Barbara I know today, I'm pretty sure she had a fun time with that cap gun as well.

The Pantry closed many years ago, but it must have been a popular restaurant. You can find a copykat recipe for their Chicken Bisque Soup,  here.

You are looking at a very poor scan of the copy I have.....

But this story is about Barbara and the delicious cheese spread. Since being given that little container of cheesy goodness, I have come up with a lot of reasons to have bread with my dinner. It is that good. But don't stop there, it would also be wonderful as a topping for a baked potato, or tossed with hot pasta.

On grocery shopping day I hope we remember to pick up some french rolls, because I want to slice one down the middle, spread  it thickly with this butter and run it under the broiler. What I might serve it with I haven't a clue, but I already know I will be having some delicious, buttery, cheesy bread for my dinner.

When Barbara started at The Pantry, this cheese spread was already a favorite of the patrons!

Cheese Spread
adapted from:
THE PANTRY Restaurant ~ Portland Oregon

1 pound butter
1/2 pound Sharp Cheddar Cheese - grated
1/4 pound Romano cheese - grated
1 t Worcestershire sauce
1/4 t garlic powder
1/2 t paprika

Have all ingredients at room temperature. Combine ingredients with a stand mixer, starting out slowly and increasing speed. Mix/whip until fluffy.

To use and enjoy: Spread on sourdough or French bread and toast under the broiler. Generously season a baked potato, or toss with some freshly cooked pasta. Use it to butter asparagus and then quickly run the spears under a broiler to finish the dish to perfection........but really the possibilities are endless!

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:
Hearth n Soul @ a moderate life

Tuesday Night Supper Club @ fudge ripple

Tuesday Twister @ GNOWFGLINS

Tasty Tuesday @ Who is Dr Laura?

weekend cooking@beth fish reads
33

Chicken Paprika

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…



Chicken Paprika
adapted from: The best recipes in the world
by, Mark Bittman


Garlic salt and fresh black pepper to taste
1/4 c lemon juice
1 pound chicken breast meat, cut into 1 1/2 inch pieces

Sprinkle the meat with the lemon juice, garlic salt and pepper. Let sit while preparing the rest of the ingredients.

1 T olive oil
1 T butter
1/2 c flour

Heat butter and oil in a large pan on medium heat. Drain excess lemon juice from chicken, toss meat in flour, shake off excess, place in a single layer in the pan.



oops!


Brown gently on medium low until golden, turn. Do not overcook. Remove to platter when cooked.

1 onion diced
1 T olive oil
1 T Hungarian Hot Paprika, or 2 T sweet paprika

After sauteing, I like to add a teaspoon of water, and steam for a moment to sweeten and soften.

Add oil to skillet, saute onion until tender. Sprinkle with paprika, toss to mix. Add chicken back to skillet, gently toss to coat with paprika..



 1 c sour cream
1/2 c chicken stock

Stir together until smooth, pour over chicken, mix gently to coat. Cover and cook on low for about 7 minutes to heat well, however do not let boil.


Chicken Paprika, from Mark Bittman
Chicken Paprika

 Delicious! 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 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 will be shared with:
cookbook sunday@coucous and consciousness

Special Edition Tackling Bittman @ girlichef

Tackling Bittman @ Couscous & Consciousness

Pennywise Platter Thursday @ the Nourishing Gourment
19
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