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Pleasing Peach Cobbler

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…

If I had a peach tree in my back yard I would make this delicious cobbler with fresh peaches, but alas I don't. So second best would be that I had purchased and home canned peaches for my pantry. Well unfortunately, no that didn't happen either, so........

Sometimes (well let's be totally honest here....) or even possibly more than sometimes, we will use canned (read that commercially canned), purchased from the grocery store foods. And at the end of the day, it is OK.  Do you want to know why? (I shall at this point just proceed like you nodded yes, in response to my question).

Not every recipe or meal will fit most food plans/budgets when you only cook with fresh from the market foods. It would be wonderful to only have the freshest of everything on your table, to serve to those you love and care for. But it is not possible for most families. There are other financial responsibilities, and again, it is OK.

So, want to make a wonderful peach cobbler calling for commercially canned peaches? OK! Let's take a look.....

Pleasing Peach Cobbler
Pleasing Peach Cobbler

Pleasing Peach Cobbler
adapted from: One Perfect Bite
350 oven

4 - 16 oz cans of sliced peaches (or 2 qts of home canned peaches) drained, reserve juices

2 c flour
1 1/2 c sugar
2 t baking powder
1 c buttermilk (or 1 T cider vinegar in the bottom of glass measure and enough milk to equal 1 cup, let sit)
1/3 c melted butter

1 1/4 c sugar  (FYI:  you could cut this measure back to 1c and not lose any flavor at all)
2 T cornstarch
1 t salt

2 cups boiling reserved syrup

2 T sugar
1 t cinnamon

Prepare a 9X13 baking pan, add drained peaches, spreading evenly in the bottom of the pan.

Combine all topping ingredients (flour through melted butter), combine well. Drop in spoonfuls over the peaches.

Stir together the sugar, cornstarch, and salt. Make sure all corn starch lumps are mixed in. Sprinkle over the peaches.


Bring the reserved syrup to a boil, pour evenly over the dropped topping.

Combine the final sugar and cinnamon and sprinkle over the syrup. Do Not Mix.

Bake 55-65 minutes or until tests done in your oven.

Let cool, serve with vanilla ice cream or a spoonful of vanilla yogurt or whipped cream.

Serves 8-12  (you will make this again.....)

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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Smoked Chicken Thighs, bulk process, start to finish

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…

We love smoked foods. Some meals I need convenience. Smoked chicken in the freezer ready to go is one answer. It is delicious, can be made into many things or simply add to a salad for a quick meal.

We are not experienced in smoking foods, but everyone needs to start somewhere. We got the smoke going, turned everything to low, and temped the food to see when it was done. Let's get started, shall we?

I must say this right now, my husband is up for anything I want to try, he had a good time and loves the chicken.....I am so lucky! He is one handy guy to have working the smoker.

1. Soak your wood chips. You can do this while prepping the food or start soaking the night before. Add chips to the chamber, start the flame, on low.

2. Load the smoker, ours holds 4 trays, so we fill each one.

3. Keep the drippings bowl full of water, and the flame low. You don't want to cook by heat, only by indirect smoke.

4. Check the condition inside the smoker, about every hour in the beginning.

Smoked Chicken Thighs, bulk process and freezer storage.
Smoked Chicken.
5. With this much color, it is time to check the bottom tray for internal temperature. For cooked chicken you want to reach 165 degrees. Continue smoking (and checking) until desired temperature is reached.

6. Bottom tray is done, remove to cool. Important: carefully rotate each tray down towards the smoke source.


7. Second tray done, again rotate remaining trays down.

8. The last two trays will cook faster once rotated down, they have actually been in the smoker the longest, simply further away from the smoke. Keep a careful watch, you don't want jerky thighs.

9. All trays done, all taken out at 165 degrees.

10. When chicken has cooled, remove from bones, saving bones for stock.

11. Meat was diced, packaged for the freezer in two cup and one cup portions.

12. Bones are being simmered into a smokey chicken stock......

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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Broccoli Salad, dressed with Curry

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…

We are new to experimenting with curry. And honestly, the dishes I have tried have been mild for curry lovers. I guess it would be safe to say, we like mild as an adjective to describe food, especially new to us, foods........

Curry really hits the spot in this salad. There are plenty of flavors to pop on your tongue, but the curry dressing brings them all together. You will want to make this salad in the morning (or the night before) for the evening meal.

Broccoli Salad, with peanuts, bacon, cranberries and curry!
Broccoli Salad, dressed with Curry

Broccoli Salad dressed with Curry
adapted from:  (not so) urban Hennery
serves 8

2 crowns of broccoli
4 small green onions - slice lengthwise, then slice thin
4 slices bacon
1/2 c dried cranberries

3/4 c mayo
3 T cider vinegar
3 T sugar
2 t curry (curry lovers feel free to use 1 -2 T if you wish)

1/2 c salted peanuts

Dice the bacon into 1/4 inch pieces, fry until golden brown, drain well. Set aside to cool.

Cut broccoli into small pieces, and place in a large bowl. Add the cooled bacon, onions, and cranberries.

Apple cider vinegar goes into the curry dressing for Broccoli Salad with Curry.

In a separate bowl combine the dressing ingredients until smooth. Pour over broccoli mixture and mix well.


The salad will appear dry, cover, refrigerate at least 4 hours.

Easy to make ahead, Broccoli Salad dressed with Curry.
Broccoli Salad with Curry, ready to rest in the fridge. 

Before serving, stir well and top with the peanuts.




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 shard with:
hearth and soul @ premeditated leftovers

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Pork Chops with Scallions, start with the grill!

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…

Pork Chops with Scallions is a delicious dish of grill browned chops, finished in a savory sauce of soy, sherry, and vinegar. Add in the braised green onions and you have a wonderful dinner for the family.

First start with the grill. Grilling keeps the high heat outside during warm summer days, plus you get a helping hand from your very own grill master. Grill the chops on a hot flame, you are going for color and flavor only. This dish is finished on the stove, simmered in a sauce, while the rest of the meal is prepared and the table set.

Pork Chops with Scallions
adapted from: source unknown, honestly, I forgot where I originally got this recipe, possibly Sunset magazine
serves 4

4 1 inch pork chops
oil
garlic salt

1 T soy sauce
1 T sugar
2 T sherry
2 T cider vinegar
1/4 c water
ground pepper

scallions, approximately 2-4 bunches (about 16oz )


Pound the chops until they are 1/4 inch thick.

 Preheat the grill. Rub pork chops with a bit of oil and sprinkle with the garlic salt set aside.



Secure the green onions with bamboo grill sticks, grill lightly on each side. Set aside to cool. When cool, remove sticks and cut into 2-inch pieces.

 Add pork chops to the grill and grill until deep golden brown, turn and repeat with the garlic salt and the browning.

Pork Chops with Scallions, start with the grill!
Pork Chops with Scallions


Transfer to a large skillet with a lid, add the sauce ingredients and the onions. Cover. bring to a simmer then remove the cover, simmer 10 - 15 minutes or until done.

Remove to a platter and boil the drippings to reduce, if desired. Drizzle over the chops.

Serve with rice, if desired.

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!


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