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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!





2

Corn Casserole, a potluck favorite.

While not particularly well written, these are the stories about folks I have had the pleasure to know and serve, this is the story about Laurie.

Sincere
Inspired
Mindful
Proficient
Learned
Enthusiastic

S.I.M.P.L.E., great skills and attributes to possess. Also we are grateful. Pretty much everyday we are sincere, hard-working, and love our family. We are also homeowners, voters, frugal and happy. We tend to like the quiet moments of each day, laughing, we make due with what we have, and when possible we  make what we need ourselves.


The building I work in started out as a children's orphanage hospital in 1886.

Later remodeled for senior housing in 1978.








The well established rhododendrons
are always spectacular!
And what might be the reason for all this banter on a Friday evening? Well, to share a bit about us and how we live, which can be fun. Oh and there is Laurie and her Corn Casserole. You see my husband loved it. He is a casserole kind of guy. This could actually be another story about work, because Laurie is one of my tenants.
This wonderful tree is right outside my office window.

Those with gardens letting the neighbor know the radishes are ready. 

We had a tenant luncheon at work on Thursday, a combination BBQ and potluck. The Burgers and Dogs were provided for the tenants and the side dishes came from the tenants. Also there was cake and root beer floats and after the meal, live entertainment. One of the side dishes was this Corn Casserole.


Lots of wonderful food to share, warm the heart and enjoy time with your neighbors.
When I told Laurie that my husband loved her Corn Casserole, she just smiled from ear to ear and then really spilled the beans. She said that the Corn Casserole was one of her "frugal fifty" that she would teach at church. And of course immediately the following words tumbled out of my mouth "please, I want them all!".

One can never have enough of those old time recipes that are easy to put together, can usually be assembled from what you have on hand (even at the end of the month) and they always taste wonderful  You know the old time recipes found on your grandparents table, the ones you looked forward to being served each and every time you went home to visit.....


Laurie's Corn Casserole
adapted from: Laurie!
serves 6-8

1 16oz can whole kernel corn - do not drain
1 16 oz can creamed corn
1 egg
6 soda crackers
butter
salt and pepper to taste if desire

Preheat the oven to 350.

In a large bowl, beat the egg, add salt and pepper if desire. Stir in the cans of corn. Crumble the crackers over the top, stir in to moisten.

Butter a 9 inch square glass pan, turn the corn mixture into the pan. Do not cover.

Bake 45-50 minutes or until top is golden brown, crusty and a knife inserted into the center comes out clean.

Enjoy!

Recipe rating:  Oh Yes! (will make again)

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

this post is shared with:
hearth and soul @ premeditated leftovers
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Christmas Brandy

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…

Homemade Cherry Flavored Christmas "Brandy"
Christmas Brandy
UPDATE:  This has a lovely soft cherry flavor. It is not thick like a true brandy and in defiance of tradition, we prefer ours over ice. Cheers!



I love the title of this book, it also represents my personal philosophy about running a home and managing your resources well. For me it does not matter what I have as much as, how well I use it, take care of it, and enjoy the end results.

I also like the seasons of this life, and even though it is only July, I am looking forward to the holidays. In order to be prepared, let's start with this easy formula that can be tucked away in a cool dark pantry, waiting for you to use and your enjoyment of it.

Also, this is so easy. There is no slicing or pitting or processing. Simply wash the fruit, dry briefly on an absorbent towel and toss in the jar!

Christmas Brandy
adapted from:  Up With Wholesome, Down With Store-Bought
makes - just enough for the holidays!

1 fifth of inexpensive rum
2 peaches or 3 apricots
1 heaping cup of cherries
1 1/2 cups of red grapes

Into the bottom of a large glass jar or crock, drop the apricots



add the cherries,


next, add the grapes,


and finally, pour the rum over.


Cap and put away to rest, while you wait for the holidays!


Shhhh! Now, all we have to do is wait for Christmas......Flavor Update:  A delicious mild cherry liquor, pour over ice and sip. 

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:
weekend cooking @ beth fish reads
4

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!
1

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

1

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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