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RootBeer Float Punchbowl

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…

Warning!
The following photo does not show this delicious treat in the best light.....

Root Beer Float Punch Bowl, easy method to make Root Beer Floats for a crowd.
Root Beer Float Punchbowl


But trust me, this is delicious! It is also fun and a great way to have root beer floats for a large group. I have offered this treat at work during out tenant lunches. It is the first thing gone from the buffet table. Just ignore the photo, because it is a fact, brown is not a good color to photograph, but check out the easy directions below!

Root Beer Float Punch aka "Ugly Mutt" Punch!
by the seat of my pants!

1/2 gallon vanilla ice cream, let soften a bit for easy scooping
2 2 liter bottles of root beer
whipped cream, if desired

Gently pour one of the bottles of root beer into your punch bowl. Top with scoops of vanilla ice cream. Carefully add the remaining bottle of root beer.

Ladle into glasses, add a straw and some whipped cream for a festive touch, then enjoy!

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. 

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this post is shared with:
weekend potluck @ country cook
2

Grandma's Rhubarb 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…

Grandma's Rhubarb Cake.
Grandma's Rhubarb Cake

Grandma's Rhubarb cake
350 degrees

1/2 c butter
1 3 oz package cream cheese
1 1/2 c light brown sugar, (please do not use dark brown sugar, the flavor will be too strong)
1 egg
1 t vanilla

1 t baking soda
2 c flour
1 c buttermilk

2 c diced rhubarb

1/4 c sugar
1 t cinnamon

In large mixer bowl cream together butter, cream cheese, and brown sugar.
Beat in egg and vanilla.
In medium size bowl, stir together the flour and soda.
Beat 1/2 the flour mixture into the creamed butter, then 1/2 the buttermilk.
Beat well after each addition.
Repeat.

Stir in diced rhubarb. Spread batter into a prepared 9X13 inch pan.
Combine the remaining sugar and cinnamon, sprinkle over batter.
Bake 35-40 minutes or until done in your oven.
Cool on a rack. Serve warm with ice cream, or cool with a homemade custard sauce.

Serves 16-20

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 shared with:
hearth and soul @ premeditated leftovers
3

Garden Harvest Swiss Chard, 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 June 13, 2011.


Let's make some dinner,


Garden Harvest Swiss Chard
by the seat of my pants!

1 bunch of Swiss Chard
1/4 red bell pepper, diced
4 green onions, sliced or 1 thick slice of regular onion, minced
1 clove garlic, minced
olive oil
sea salt and fresh pepper


De-rib the chard. Cut ribs in thin slices, and green leaves in 1' squares (I prefer square pieces to shreds)


Saute the ribs, red pepper, onions and garlic in olive oil. When fragrant, add the green leaves and 1 T water. Cover and let steam 2-3 minutes.


Remove cover, turn up the burner to cook off any excess liquid and serve immediately with salt and pepper.

Yum!

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:
hearth and soul @ premeditated leftovers
full plate thursday @ miz helen's

5

Big Batch Homemade Laundry Soap

While I love my homemade laundry soap and have been using it for years with very good results, I wanted the convenience of a larger batch. Especially with nice weather on the way, I don't want to have to say to my husband, "I would love to go and have some fun with you, but darn if I don't need to make some laundry soap".....

So here it is,

Big Batch Laundry Soap!

1 box Washing Soda
1 box Borax
5 bars Fels Naptha Soap - grated*
4 C baking soda
4 C Oxy Clean

Combine all together, use just like the original recipe 1/4 c - 1/3 c per load of laundry.

Now go have some fun!

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

* see my original recipe for hints on grating soap.



5

Lemon and Mustard Salad Dressing, 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, Friday March 25, 2011.

If I got to live in a perfect world, I would serve a crisp salad each evening with a freshly made salad dressing, and never purchase another bottle of the stuff. But alas my world is not perfect and even I get tired of salad every night. The homemade salad dressing part? That I can do. There will however be that ever present bottle of Wishbone Italian dressing that Honey believes is absolutely the only dressing that should go on a salad, ever. OK Honey, but take a look at this........

I know, parsley again? Yes and for a good reason. Most salad dressings and vinaigrette, are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But lets be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.

Lemon Mustard Salad Dressing
adapted from:  Salad Dressings!
by:  Jane Marsh Dieckmann

1 bunch of parsley, washed, dried, trimmed with a 2 inch stem
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t dijon style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk

Combine all ingredients through olive oil in processor bowl, process until smooth(ish).





 This lovely dressing is delicious over sliced
tomatoes, or steamed and chilled vegetables.









Scrape down sides, add buttermilk, process additional 30 seconds.


Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.

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