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How about a Strawberry Dessert Bar

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…

Today I was assured that spring is coming. The proof was right there at the marketplace. It was in the form of a beautiful display of strawberries. I had no choice, I had to bring some of these wonderful berries home.


When you are in need of proof that the season is ready to turn, I ask you, would this not be the answer? As the market continues to fill with all the wonderful produce that marks the warmer weather, it is also time to remember the simple yet delicious ways to enjoy the season's bounty.

A perfect way is to set out a strawberry bar at dessert time. This quickly built dessert is also a serve yourself affair, how can you go wrong? Oh, and it is beautiful as well.

Strawberry Dessert Bar, self-serve fun!
Strawberry Dessert Bar, easy and self-serve.

Set out a large dish of washed berries, a small bowl of sour cream and a second bowl of brown sugar. To enjoy all you do is, dip the berry into the sour cream and then into the brown sugar. Enjoy, repeat as necessary until satisfaction is achieved. See very easy. Maybe too easy, let's recap the instructions to keep it straight.


1. Set out a large bowl of washed berries, 2. a small bowl of sour cream and 3. a second bowl containing brown sugar. To enjoy, dip the berry first into the sour cream and then into the brown sugar. Repeat until satisfied.


See very easy and so easy to enjoy!

And then there is another style of enjoying your berries to consider, 

Sliced berries, over vanilla ice cream, drizzled with chocolate syrup. It is easy to please everyone, at strawberry time. 

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 will be shared with:
Full Plate Thursday @ Miz Helen's Country Cottage
Simple Lives Thursdays @ GNOWFGLINS
Fat Camp Friday @ Mangoes and Chutney

key words:  strawberries, easy dessert, sour cream
14

Manhattan Clam Chowder, from pantry and fridge

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…

Manhattan Clam Chowder, from your pantry, made easily from staples on hand.
Manhattan Clam Chowder

Crushed thyme, golden brown bacon and dry white help to flavor this delicious chowder. It is full of vegetables, a complete meal in your bowl. Add some crackers or bread and fresh fruit, and dinner is complete.


The weather is changing, but it is still a very cold beginning to Spring! But I am ready for a bowl of something a tad bit lighter in content, yet hot and steaming, this chowder will do the trick. This is also a great recipe because you could make this at any time, the ingredients are readily kept in most well-stocked kitchens. This can also be cooked up to adding the clams, chill, then finish when you get home for a super speedy meal.


Manhattan Clam Chowder
adapted from: What to Cook, when you think there is nothing in the house to eat!
by:  Arthur Schwartz
Serves 3-4

4 slices bacon - diced small
1 c diced carrots
1 c diced celery
1 c diced onions
2 c diced potatoes
1 - 28 oz can Italian plum tomatoes, reserve juices, chopped
1 c clam juice OR 1/2 c water and 1/2 c dry white wine
1/2 t dried thyme
scant 1/2 t garlic salt
fresh ground pepper
3 - 6 oz cans chopped clams, do not drain

In a large flat bottom, pan fry the bacon until golden brown, remove bacon and set aside to drain. Discard half of the bacon fat. To the remaining fat in the pan, add the diced carrots, celery, and onion.



Saute over medium heat until tender about 10 minutes.


Add potatoes, mix well and continue to cook for another 2 minutes. Add the tomatoes along with the juice, clam juice or chosen liquid, thyme, garlic salt and a few grinds of pepper.


Bring to a boil, cover and reduce heat. Simmer 15 minutes. Add the clams and the juice along with the reserved bacon, heat until piping hot. Serve with oyster crackers, crusty bread or biscuits.

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:
hearth n soul @ a moderate life
blue Monday @ smiling sally's


13

Family Lemon Pudding

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…


Lemon is one of my most favorite of flavors! Until today I had never purchased or used Meyer lemons, in anything. I found these beauties while shopping at Costco. Into the cart, they went. I doubt that I will be able to use all of these, in time to prevent spoilage. When I unloaded the little container they were packaged in, unfortunately, one was already moldy.

I learned a while ago, that you can freeze lemons for future use. It is easy. Just wash and dry, cut in half and put in a freezer container or bag. When you need "fresh" lemon, let thaw or microwave for about 30 seconds (per half lemon) and you have a fresh lemon to juice. The rind holds up well and the "juicing" force does not break the fruit apart. You can bet, these delicious beauties will go into the freezer, instead of into the compost.

Got (stale) bread? Good. Here is a delicious and different way to use it up, prevent waste and be frugal in the process.

Family Lemon Pudding, old fashion, lemon dessert.
Family Lemon Pudding

Family Lemon Pudding
from:  Five-Star Favorites, recipes from friends of Mamie and Ike
350-degree oven

2 c fine bread crumbs ( I used 3 slices)
1 T butter melted ( I did not melt)

3 1/2 c milk
4 eggs, separated
1 c granulated sugar
grated rind and juice of 1 lemon
1/4 c confectioners/powdered sugar



















Beat egg yolks granulated sugar and butter in a large bowl until thick and creamy. Mix in the lemon juice and the rind. By hand stir in the milk until mixture is smooth, stir in bread crumbs. Pour mixture into a buttered shallow 2 qt baking dish.

I will use a water bath pan , next time I make this. Baking as the recipe instructs is too harsh for a delicate custard.

Bake 40 minutes.

Beat egg whites until stiff, but not dry. Gradually add the confectioners/powdered sugar.























Pile meringue onto the hot baked pudding, return to the oven and bake additional 10 minutes, or until meringue is lightly browned.

Serves 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:

Simple Lives Thursday @ GNOWFGLINS                                        

8

Parsley Buttermilk and Parmesan Cheese Salad Dressing

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 am probably going to be called the crazy parsley lady, at some point, but I really think we do not eat enough of that stuff. Vitamins A and C, available year round with a nice herbal flavor that does not overpower. The essence of fresh could not be displayed any better than through parsley. I have come to love the stuff. Call me crazy...........but this is delicious!


Parsley, Buttermilk and Parmesan Dressing
adapted from: the Horn of the Moon Cookbook


3-5 cloves garlic (if you like more, use more)

Some of you have asked about my frozen garlic rolls, this is my last one. I will be making more soon and will share that process here.

1/4 t salt
1 t sugar
1/4 c mayonnaise
1 c buttermilk (or half milk and half yogurt or sour cream)
1 c packed fresh parsley sprigs (remove the lower, tougher stems)

1/4 c freshly grated Parmesan cheese



 Rinse the parsley well, trim lower/tougher stem portion.













Spread parsley out on toweling, inspect and remove any unacceptable leaves and/or stems. Roll up firmly, and "wring out" gently to release excess water into the toweling.







Place all ingredients except Parmesan cheese in a food processor or blender, process until smooth.













Parsley Buttermilk and Parmesan Cheese Salad Dressing, make your own salad dressings!
Parsley Buttermilk and Parmesan Cheese Salad Dressing

Add cheese process additional 30 seconds. When processed, decant into a refrigerator jar.


Makes approximately 1 2/3 cups. Refrigerate until served.

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:
hearth n soul @ a moderate life
blue monday @ Smiling Sally
                           
18

Chocolate 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…

Last week was busy. I finished up on the cleanup part of that huge software conversion, it is not done completely, but the software is now usable for retrieval of filed information and posting of current business activity. This allowed me to put away most of the tenant files piled on my desk, and you know, it looked like I actually got something done. Last night we had an owl in our backyard serenading for the longest time. I think we are to "city" for an owl, but our backyard trees are easily 150 feet tall. Kind of like, old growth in the city! Oh and I had a birthday to celebrate.




Gosh my family treats me well! Funny cards, and cards full of caring thoughts and good wishes.







So many nice gifts for my favorite place of all, home. 
A lovely framed ode to living life and tea light holders for the mantel, a certificate for a Soda Stream in an adorable paper purse, and wonderful things for the yard.

And today is also Cookbook Sunday. I love Cookbook Sundays! But I tend to have issues with Cookbook Sunday. It is my own fault really, I wait and I wait and I am caught empty handed for a chosen recipe to use. But not today I tell you. Today we are going to make Chocolate Sauce. Not just any sauce, chocolate sauce that keeps (almost) indefinitely.

Chocolate sauce made from pantry ingredients, chocolate sauce from this book.........................

The recipes in this book are great and the best part, this is everyday food. No fancy ingredients to search out or special equipment to need. Just everyday people eating everyday food, made with pantry ingredients. I like that.

Chocolate Sauce
from: Five Star Favorites, friends of Maime and Ike

Chocolate Dessert Sauce, from Five Star Favorites.
Chocolate Dessert Sauce

5 oz unsweetened baking chocolate (like Hershey's)
1 1/2 c sugar
1/8 t salt
pinch of cream of tartar
1 can (about 14 oz) evaporated milk
1 t vanilla

Melt chocolate in a saucepan.


Remove from heat and blend in sugar, salt and cream of tartar.




Slowly stir in evaporated milk.



Heat, stirring constantly, until mixture comes to a rolling boil. Remove from heat and stir in vanilla.

Silky smooth Chocolate Dessert Sauce, from Five Star Favorites.
Silky smooth, Chocolate Dessert Sauce.

Serve hot or cold, depending upon the dessert. This sauce keeps almost indefinitely if covered and refrigerated. It thins when reheated.
Makes approximately 2 cups.

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:
Cookbook Sundays @ Brenda's Canadian Kitchen                                  
10
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