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The worlds best Oatmeal Muffins, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday May 23, 2010.

 Breakfast anyone?

These muffins are wonderful and the recipe is a starting point for so many delicious muffin varieties, just stir in your favorite flavor. Today I choose to make the basic recipe, they are that good. Especially with homemade jam, and I just happen to have some in the pantry.

Oatmeal Muffins
adapted from: original recipe source believed to be U.S. Army - scaled way back!
400 degree oven

3/4 c flour
3/4 c whole wheat flour - I use spelt
1 c oats
1 T baking powder
1/4 t salt
1/4 c brown sugar
1 c milk
1/4 c oil
1 egg

if desired: 1 c of any of the following, berries, diced fresh banana, chopped dates, walnuts, chocolate chips, raisins, et.

Combine dry ingredients in medium bowl, whisk well to combine.


Beat together milk, egg and oil. Pour over dry ingredients and stir gently to combine, take care to not over mix, batter should be lumpy.


Divide into 12 prepared muffin cups.


Bake 15 minutes or until done. Serve immediately.


As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday @ miz helens
gallery of favorites @ premeditated leftovers
9

Lemon Cheesecake with Lemon Curd and Blueberry 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…

For the longest time, I did not think I liked cheesecake. I understand that from a calorie point of view, not liking cheesecake might be a good thing. But my dear husband Terry is a serious cheesecake fan, having boasted a time or two that he ate 13 (yep thirteen!) pieces of cheesecake at a single sitting.

Bless his heart, just for the record, it is always the skinny ones........

Lemon Cheesecake with Blueberry Sauce.
Lemon Cheesecake with Blueberry Sauce

But the truth is, I love cream cheese. It is creamy and tangy and rich. It seems I also love cheesecake, but not the traditional spring form pan and that particular presentation. It can also be a challenge to serve. Enter the standard 9X13 pan, coupled with the same wonderful cheesecake flavor, and an easy to serve bonus.


Lemon Cheesecake with Lemon Curd and Blueberry Sauce
by the seat of my pants
350-degree oven

Crust:
2 c crushed graham crackers
1/4 c sugar
1/2 c melted butter


Cheesecake:
3 8oz packages cream cheese
3/4 c sugar
dash salt
1 T flour
4 eggs
juice of 1 lemon


1 1/2 c lemon curd, homemade or purchased

Blueberry Sauce:
4 c blueberries - fresh or frozen (no need to thaw)
2/3 c sugar
dash of salt
1 c water - divided
1/2 t cinnamon
2 T cornstarch

To make the crust, combine all ingredients, press gently into the bottom of a prepared 9X13 pan. Set aside.

Beat cream cheese until smooth, beat in sugar, salt, and flour. Add eggs one at a time, mix in completely. Add lemon juice, mix well, scrape bottom and side of the bowl, mix again if needed.

Gently pour cream cheese mixture over crust. Bake 45-60 minutes or until done in your oven. Set aside to cool. When warm to the touch, spread with the lemon curd. Let cool completely.

To make the Blueberry Sauce, combine the berries, sugar, salt, cinnamon and 3/4 c water. Bring to a boil, simmer 5 minutes. Stir cornstarch into the remaining water, until smooth. Add to the blueberry mixture, cook until thickened and transparent.

Serve squares of cheesecake with blueberry sauce.


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!


this post is shared with:
foodie friday @ rattlebridge farms
hearth and soul @ premeditated leftovers
4

Oatmeal Cookie Dough for the freezer, Recipe rewind, because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Sunday, January 17, 2010.

 

Even though I have been cooking for over 40 years, I am still learning to be better prepared in the kitchen. Being prepared can have a different meaning to each cook; or for that matter any family. But being prepared is a skill worth having and developing to it's maximum potential.

Also I like to play. Everyone needs to play, it keeps us happy and young in spirit. Playing in the kitchen is fun for me. Sometimes it even results in a tasty surprise or improved technique. I like to think about and employ ways to be better prepared in the kitchen and through out the house. These usually revolve around the kitchen, but not all the time. This morning however, the kitchen is once again my playground.


We have a cookie problem in this house. You see, we love cookies! But We are only two people. And yes we could eat the whole batch of cookies, while they are still fresh and moist. We have been tempted to do that and only eat cookies until they are gone. It would be fairly easy. After a long day at work, you come home tired, hungry and just want to eat, now.


"I know lets have cookies and milk for dinner!"
"OK!"

But we usually act all grown up and so, cookies and milk for dinner is not the menu selection of the evening. But we still want cookies! Fresh cookies. Delicious cookies. Homemade cookies. So I got to thinking.........


Slice and bake cookies, with a twist. Some cookie recipes lend themselves to the traditional log shape. These are sugar cookies, gingersnaps or any cookie dough that does not have chunky ingredients. Other cookie recipes will lend themselves to a "slab" shape that can be cut into squares before baking, allowing for the chunky ingredients. Like chocolate chips, broken nut meats, raisins and other dried fruits. Any drop cookie recipe will work in the "slab" shape.


Here is the best part, for each dozen cookies the recipe states, you make a separate molded portion of dough for freezing. When you want a fresh batch of cookies, you simply pull a portion of dough  from the freezer, let it thaw for a few minutes, cut into 12 pieces and bake.And this goes without saying, with 2 or 3 different kinds of cookie dough in the freezer, for drop in guests or that needed cookie plate, no problem.


I have noticed that most cookies bake at the same temperature for about the same time, 350 degrees for 10-12 minutes. If your cookie dough needs a different temperature and or baking time, simply put a little note on the wrapper. You can use any family favorite recipe, I personally love the oatmeal cookie recipe on the side of the oat barrel. It is sooooo very delicious, adaptable and dependable. I did notice one little thing about freezing dough for cookies, you need to add the tiniest bit of water. I have adapted that wonderful cookie recipe to be freezer friendly.

Oatmeal Cookie Dough for the freezer
adapted from: the Quaker barrel
makes 4 dozen

1 1/4 c butter ( 2 1/2 sticks) - cut into thick slices, this helps keep the mixture from hanging up on the beaters
3/4 c brown sugar
1/2 c sugar
1/2 t salt
1 t vanilla
1 egg
2 t water - don't leave this out

Cut butter into thick slices, add sugars and salt. Beat until creamy. Add vanilla and egg, beat until fluffy, beat in water.








Combine and whisk together:
1 1/2 flour
1 t soda
1 t cinnamon
1/4 t nutmeg

3 c oats
1 1/2 c raisins

Beat flour mixture into the butter sugar mixture. When smooth, reduce beater speed and add the oats and raisins. Mixing gently until oats and raisins are mixed in evenly.


Scrape the beater clean, smooth the dough into the bottom of the workbowl. Divide into 4 sections. Pack dough into your mold.





Place a square of waxed paper over your mold, add 1/4
portion of the dough. Using another piece of wax paper, cover
over the top of the dough, pressing firmly to make a compact
evenly shaped "slab". Remove top piece of waxed paper, fold
the extended portion over dough, turn out. Repeat.


Tidy and packaged for the freezer.

To bake, remove one portion from freezer, let thaw a few minutes (or remove the day before and place in refrigerator), cut into 12 pieces and bake. Yum!

Now lets talk chocolate!
To make chocolate chip cookies, eliminate the spice and raisins, add 2 c chocolate chips. Proceed as shown above.

How about Maple Walnut?
To make Maple walnut, substitute maple flavoring for the vanilla, and walnuts for the chocolate chips.

Life is good, especially with a warm cookie from the oven!

As always, thanks for taking a minute to stop by. We appreciate your time and your wonderful comments!

this post is shared with:
gallery of favorites @ premeditated leftovers
7

Apple and Beet Salad with Gorgonzola

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…

The wonderful thing about beets is the glorious color, the problem with beets IS all that color. Everything, repeat everything will be beet color. But please, don't let that stop you from eating and enjoying beets. This apple beet salad is a fine example of the glorious color and the problem with all that color. But the taste is wonderful!


Apple Beet Salad
adapted from: a magazine article - source not remembered, but thanked.
serves 4-6

1 large beet, roasted and peeled and diced OR 1 16 oz can of diced beets, well drained
1 large apples, washed (do not peel) and diced
2 green onions sliced thin OR 1 thin slice of onion -  minced
1/4 c diced dill pickle








1/4 c mayonnaise
1 T vinegar ( I use rice wine vinegar)
1 t honey
1/4 t salt
fresh ground pepper


Apple Beet Salad with Gorgonzola
Apple Beet Salad

Gorgonzola crumbles

Prepare all salad ingredients, set aside.

Prepare the dressing, stir in the beets, apples, pickle, and onion. Pile the salad onto a serving platter or individual serving plates, top with the Gorgonzola cheese.

This really is a delicious salad, and it can be made year round.

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:
pink saturday @ how sweet the sound
food on friday @ carole's chatter
3

5 Minute Chocolate Cake, revisit an old favorite!

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…

There are millions of recipes out there, so many new ones to try. But sometimes you want to eat something that you have already made and know you love, enter this easy delicious cake.

Easy, delicious and a classic, Hershey's 5 Minute Chocolate Cake.
Hershey's 5 Minute Chocolate Cake

5 Minute Cocoa Cake
adapted from:  Hershey's.
350-degree oven

1 3/4 c flour
2 c sugar
3/4 c cocoa
1 1/2 t baking powder
1 1/2 t soda
1 t salt

2 eggs
1/2 c oil
2 t vanilla
1 c milk - divided

1 c boiling water OR strong hot coffee

Combine all dry ingredients in a large mixing bowl. Add eggs, oil, vanilla, and half of the milk. Beat at medium speed 2 minutes. Add remaining milk, mix on low until smooth. Add hot water/coffee, mix on low until smooth, stopping once to scrape down sides of the bowl. The batter will be thin.


Pour into prepared pan(s), bake 8 or 9-inch layer cakes 30-35 minutes. Bake a 9X13 pan 35-40  minutes. Let cool, 10 minutes, turn layers out to cool completely.

Chocolate Butter Cream

1/3 c butter, softened
dash salt
2 t vanilla
1/2 - 3/4 c cocoa - use the larger amount for a deep chocolate flavor
1 pound powdered sugar

3-5 T milk - divided

Place all ingredients into a large mixer bowl,  add 3 T milk, beat until smooth. If frosting is too stiff or dry, slowly add remaining milk beating well.


When cake is completely cool, frost, top with toasted walnut pieces.


Serves 16-20 happy people!

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!



this post is shared with:
hearth and soul @ premeditated leftovers
foodie friday @ rattlebridge farms

4

Meatballs and Onions in Paprika Sauce, Recipe rewind because some things are too good to miss!

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........you can also view it here in the archives, Monday, January 31, 2011.


Meatballs and Onions in Paprika Sauce
by: the seat of my pants

1 1/2 pounds lean ground beef
2 eggs
1 c dried bread crumbs
1 t garlic salt
1/2 c milk

2 c beef stock, divided
1 large sweet onion, peeled and cut into 1 inch chunks, then separated
3 T sweet paprika, plus a bit more to garnish
2 T flour
1 c sour cream

Combine all ingredients until well combined, form into 1 inch meat balls. Place on a try and broil until brown, turn repeat.

Place meat into a large skillet with a lid, scatter onions over the top, add 1 1/2 c of the stock. Bring to a boil, reduce heat and simmer 3o minutes. Remove lid, return heat to high, and allow liquid to reduce as you prepare a slurry.

Combine the remaining stock with the flour, whisking until smooth and no lumps remain.


Reduce heat to medium, sprinkle the paprika over the meat, then stir in the sour cream. When mixture is hot, stir in the slurry, let mixture simmer until thickened, stirring as needed.

Serves 4 - 6, along with with mashed potatoes or side of choice.

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
6

How to Make a Chalkboard anywhere

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

I love chalkboards, and it looks like I am not alone in that love. Chalkboards are everywhere and chalkboard paint is being used in some very creative ways. But for now, let's make a chalkboard on our pantry door.


The pantry door was blank, and while this is the norm in most homes, in our busy decor scheme, it begged to be decorated....and we even made the stain for the wood. And for this while "we" usually means my dear husband, in this case "we", actually means me.....


The stain is easy, grab a big jar, fill it half full with vinegar, add 3 scoops of coffee grounds and a big piece of steel wool. Sit it on a shelf in the garage until it is a jar of black inky liquid, about 30 days. It will wait patiently until you need to stain something. The important thing to remember about the stain, is this, the color darkens when it dries.

This is a preview of how we made a chalkboard on our pantry door, not precise instructions or measurements. But seriously, you can do it, it is a fun and easy project.

How to make a chalkboard anywhere, very easy project to enjoy!
Make a Chalkboard anywhere!

1. Mask off the area on your door or wall that you want to be a chalkboard. Apply 1 coat of chalkboard paint. Let dry per instructions on container, then apply a second coat. Let dry thoroughly. You will need to "cure" the paint to have a strong surface.

2. To season or "cure" the paint surface, take a piece of chalk, turned sideways and lightly coat the entire surface of the paint with a thin layer of chalk. Gently wipe away the excess with a soft cloth. This step fills the tiny cavities in the paint with chalk dust and prevents a ghost effect with the first words written on the board.

We began using the chalkboard as soon as possible, the frame 
came along, when free time came along. 

To make the frame:

3. Purchase the crown molding corners and the door framing strips, stain, let dry and frame around your chalkboard. You could of course use your own wood pieces that you might have around the house waiting to be re-purposed, at this time however, we were without any wood scrapes.


4. Purchase a "cup" style drawer pull, and attach it upside down as a chalk holder.


5. Now you are ready to write inspiring messages for your family to see and 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!


this post is shared with:
works for me wednesday @ we are that family.
homestead barn hop @ the prairie homestead
gallery of favorites @ premeditated leftovers

7

Raisin Walnut Snack 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…

I am a big fan of raisins, especially in baked goods. And who does not like a snack cake? Snack Cakes are good keepers, pack well in lunches and don't need a frosting. However, they can certainly be dressed up with a scoop of ice cream for those times you need something just a bit "more". And those times do come around, especially after a long day.

But this snack cake is also perfect as is, seriously! Dense but not heavy, a nice balance of spice in the applesauce batter, those raisins bathed in a little whiskey bath don't hurt either! Then we can talk about the toasted walnuts, yep this is good cake!

Raisin Walnut Snack Cake, it does not get much better than this cake!
Raisin Walnut Snack Cake.

Raisin and Walnut Snack Cake
adapted from:  Vintage Kitchen
Makes a 9X13 cake

1 - 2 T whiskey or Bourbon
enough water to measure 1/3 c
2 c raisins


Measure whiskey into the bottom of a 1/3 c measure, add water until full. Pour into medium sauce pan, add raisin. Bring to a boil, stir well. Cover pan, turn off heat and let raisin sit on the warm burner until cool to the touch.  When ready...


2 c flour OR 1 c all-purpose flour and 1 c whole wheat flour
1 T cornstarch
2 t baking soda
1 t cinnamon
a few grating of fresh nutmeg or 1/8 t ground
1/2 t salt
1 T cocoa

Whisk together all dry ingredients. Set aside.

1/2 c soft butter
1 c sugar OR 1/2 c sugar and 1/2 c brown sugar
2 eggs
1 1/2 c applesauce

2 c walnuts, toasted and coarsely chopped.


Beat butter until creamy, beat in sugar. Beat in eggs, one at a time, beating well after each addition. Add dry ingredients to the bowl, mix in 1 c of the applesauce. Add remaining applesauce and the raisins (including any leftover liquid), mixing well. By hand stir in the walnuts. Pour into prepared pan. Bake  40-50 minutes or until done in your oven.


If desired, sift powdered sugar over the top.

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!



this post is shared with:
gallery of favorites @ premeditated leftovers



4

How to Make a Felted Wool Soap Cuff

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another frugal and worthy project from our home to yours. Today I have another project that is a little different for us to offer, but I think you will like it...

Use it up,
Make do with what you have,
Do without.

Rather stern words, don't you think? But in many ways those words can also be good advice. Through the years I have enjoyed taking what I have and making what I need. It has become a fun endeavor, as well as a money saver. Terry and I both enjoy thrifting and making as many items as we can, for ourselves as well as gifts for family.


When I made his felted stocking for Christmas, there were scraps too big to throw away, including a sleeve with the cuff. I got the idea to make a soap cuff for the shower. Take a look.....

Cut off a long enough section to hold the soap once you have stitched the end closed. I use heavy duty cotton button thread. 

Turn inside out. 
Place the soap into the bottom of the the cuff. Fold the actual cuff into one side of the soap. Arrange the folded cuff to be smooth and lay flat. 

Ready to use. 
With the cuff folded inward, it is easy to hold on to, while scrubbing.
When the soap is gone, just throw into the washer and add another bar. 

The first time you use this, wet thoroughly and "work" the soap up into the wool by squeezing gently. Felted wool is very soft for scrubbing with, much softer than I would have ever thought.


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!





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