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Carrot Raisin Banana Bread

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…

Bananas and frugality are definitely a challenge for me. I have escaped the knowledge of buying just the right amount of bananas to be eaten before they become recipe ripe.  While I really enjoy eating bananas, after they become too ripe, they must be used in baking.

Carrot Raisin Banana Bread, different and delicious!
Carrot Raisin Banana Bread.

With a large bag of frozen bananas in our freezer, it was time to try another loaf of banana bread. Banana bread can be made in about a million ways, today we are adding carrots and raisins. And this one is a winner! Not too sweet and made with whole grains, I hope you like it as well as we do.

Carrot Raisin Banana Bread
adapted from:  The Wooden Spoon Bread Book
350 degree oven

1 c flour
1 c whole wheat flour (we use spelt)
1 t baking soda
1 t salt

1/3 c oil
1/3 c brown sugar
1/3 c sugar
2 eggs

1/3 c milk
3 bananas, mashed
2 - 2 1/2 c grated carrots
1 c raisins, chopped

Combine dry ingredients, set aside.


In a large bowl, beat oil, sugars and eggs. Stir in milk, bananas, grated carrots and chopped raisins. Fold in dry ingredients, mix well, however do not beat.

Turn into a prepared 9X5 loaf pan. Bake 1 hour or until done in your oven. Let cool in pan 15 minutes, turn out to cool completely.

Carrot Raisin Banana Bread

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

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this post shared with:
weekend cooking @ beth fish reads
homemade mondays @ frugal by choice
healthy snacks @ a life in balance
hearth and soul @ apriljharris.com

8

Oranges for Children, a festive foods rewind

This special recipe marks the end of a series of re-posted recipes. We in this household have plenty. And currently we want for nothing. We have a simple style of enjoying life that is enriching to our souls and to our health. In these posts, I wanted to show that the foods cooked everyday are in fact festive, especially when served to those you love. 

Please Lord,
bless the food before us, 
the family beside us,
and the love between us,
Amen

And now..........

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted September 4, 2011.

I could not resist this special recipe. This is from much more than a cookbook. This book could also have been titled " How I worked very hard and cooked up a great life, full of wonder and memories."

I found this jewel of a book, out thrifting one day. I was drawn to it immediately, and wanted to own it and the lessons of life woven into each chapter. One could assert that these lessons if you will were actually disguised within the chapters. After each chapter story, arranged through the years, there are recipes to match the adventure.

This recipe touched my heart.


Oranges for Children
adapted from:
Take Big Bites, Chapter 14, set in the year 2002

Step 1:

Buy a bag of oranges.

Step 2:

Give them to children, that do not have oranges.



Such a simple recipe.

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

this post shared with:
weekend cooking @ beth fish reads
4

Root Beer Float Punch Bowl, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted April 26, 2013.

Sometimes you need to add a fun touch to your gathering, this punch brings out the kid in everyone!

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



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 desire

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!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
1

Salted Pecan Squares, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted September 12, 2009.

This is a simple to prepare, very tasty cookie to throw together. It takes only one saucepan and the pan you bake in. So the clean up is easy too!


Salted Pecan Squares
350 degree oven

1/4 c butter
1 c brown sugar
1 egg
1 t baking powder
1 t vanilla
3/4 c flour
1 c pecan halves
sea salt grinder
Place pecan halves in a  7X11 pan, place in oven and turn oven on to preheat, toast pecans for about 8-9 minutes. Remove and set aside.

Melt butter in medium size saucepan, stir in brown sugar, set aside to cool.

Remove pecans from oven, empty onto cutting board to begin cooling. Set pan aside to cool.

Chop coarsely, and reserve.

Stir remaining ingredients into egg mixture.

Beat until smooth.

Pour batter into the same 7X11 pan (I sprayed with pan spray), smooth into corners of the pan.

Sprinkle chopped pecans evenly over top. Gently push them down into the batter. Carefully grind a small amount of sea salt over entire surface.

Bake 20 minutes. Let cool, cut into 24 pieces.

As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
0

Not a Fancy Name No Bake Cookies, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

The recipe originally posted March 18, 2013.

I love these cookies, but I don't make them all time. The reason? They are my secret weapon. Yep, this is the recipe I pull out when I need something delicious NOW. We should clarify, I don't need them personally like a craving (but they are definitely crave-worthy!). No these I save for those times I need something for the family to enjoy and I just don't have the time to invest in a complicated recipe.

tip:  Put a thick towel down and then the wax paper. You won't leave white marks on you wooden table top. These cookies are hot right after dropping on the wax paper. 

Not A Fancy Name No Bake Cookies
adapted from: a recipe found in a magazine so many years ago. Original author/creator thanked many times over!
Makes 2 1/2 - 3 dozen drops

Prepare the wax paper, before beginning to cook the cookies. 

2 c sugar
1/2 c butter
1/2 c milk
1/3 c unsweetened cocoa

1/2 c peanut butter
2 t vanilla

1/2 c coconut
1 c chopped walnuts 
3 c rolled oats (I do use quick oats for this treat)

2 c mini marshmallows

Bring the sugar, butter, milk and cocoa to a boil, boil 1 minute. 

Remove from heat, stir in the peanut butter and vanilla until smooth.

Stir in the dry ingredients, until mix thoroughly, then stir in the marshmallows. 

Quickly drop on wax paper in mounds (rounded tablespoon). Let cool. 

Then the only thing left after washing the pan, is to enjoy enjoy enjoy!

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
1

Tomato Serendipity, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

(PS a batch of this Tomato Serendipity makes a great gift for the food lover on your list.)

This recipe originally posted February 15, 2013


Tomato Serendipity
cafe created
makes about 1 1/2 c

Cooks notes and possible words of wisdom:  This blend is delicious! You can use this stuff just about anywhere tomato and/or Parmesan cheese are invited, Sprinkled over soups, pastas, vegetables both hot and cold (salad yes!). And don't forget sandwiches.....

1 c loosely packed dried (not packed in oil) tomato pieces, cut into julienne pieces
1/2 c dried Parmesan cheese or a Parmesan and Romano blend (yep, the kind in the green can.....)

Buzz in your processor until all pieces are approximately the size of the cheese. Put in a serving dish, add a sprinkling spoon and enjoy!


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

3

Puffy Cheese Noodles, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do! 

(PS, a batch of these easy noodles makes a great gift for the food lover on your list.)

This recipe originally shared November 2, 2008.


Puffy Cheese Noodles
serves 2 to 3

1 egg
1 T milk

3/4 c flour
1/4 c Parmesan cheese
1 t baking powder
1/4 t saltCombine the dry ingredients in a small bowl, combine the egg and milk in another. Beat the egg and milk together until well mixed. Dump the dry ingredients into the wet, use a fork and combine well. This is a stiff dough against the fork. Do not add any additional liquid. You may need to use your hands to work all the dry ingredients into the dough.

Turn the dough out onto a floured surface. Knead 10 - 12 times. Shape it into a disk shape. This step will make the dough easier to roll out.

Roll the dough out into a (roughly) 12X12 shape. This size keeps the thickness of the noodle correct. Sprinkle with a bit more flour and rub gently over the surface. This is an important step; although the dough feels stiff, it has a lot of moisture.



Roll the dough up like a jelly roll and cut into 1/4 inch slices.

Unroll onto a clean towel and let dry.
You can cook them after drying or break in half for easy storage and freeze.



When ready to cook, bring a large pan of water to boil, add 1 T salt to the water. Boil uncovered for 8 - 10 minutes. Drain and serve.

You can multiply the recipe, just remember to take one recipe portion to roll at a time. That way the thickness will be correct.



These are simple and simply good. But to dress them up a bit, you might want to try..........


Garlic and brown butter sauce

2 T butter
1 clove garlic minced
1/4 c fresh minced parsley
additional Parmesan cheese

Saute the garlic in 1 T of the butter until golden and soft. Remove from pan and set aside. Add remaining butter and gently brown the butter over a low heat. Remove pan from heat, return the sauteed garlic (and with the butter it was sauteed in) and the parsley. Combine and toss with the drained noodles. Sprinkle with additional cheese and serve.

As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
0

Family Favorite Macaroni Salad, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted June 22, 2012.

Like most every other family, the macaroni salad we eat, has evolved. I prefer a light dressing, so that the individual components of the salad can shine through. This is a basic salad and can be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious!


Family Favorite Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
OR
2 1/2 c dried cheese tortellini
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped "bread and butter" style pickles
1 tomato, diced
1/3 c sliced black olives, if desire

3/4 c mayonnaise
2 T dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.


Combine all salad ingredients in a large bowl.


Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

You may also add one or two of the following, for a main dish salad:

1/2 diced cheddar or other cheese desired
1/2 c diced ham
1 c "pulled" BBQ chicken
1/2 c crumbled smoked salmon or cooked shrimps

Refrigerate until serving time. Enjoy!

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


0

Root and Stem Salad, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted February 26, 2013.



Root and Stem Salad
adapted from: tasting spoons
serves 8-10

Note:  While the original recipe calls for a small shallot, we did not use one and loved this salad.

1 - 1 pound celery root
10 ribs of celery
1 small bunch flat leaf parsley
1 small shallot, minced
1 lemon
1/2 c olive oil
prepared horseradish - 1 to 3 teaspoons, more if desire
sea salt and fresh black pepper to taste

Peel and cut celery root into match stick sized pieces, you may also grate using the large side of a box grater. Wash, dry and thinly slice the ribs of celery on a sharp diagonal. Remove the leaves only from the parsley, you will want at to fill a 1/2 cup measure, more is fine. Combine all ingredients in a large bowl.

In a small bowl, combine the juice of 1 lemon, olive oil and prepared horseradish to taste. Start with 1 teaspoon for flavor but not too much heat, adding more for your personal preference.  Salt and pepper to taste.

Pour over vegetables, toss to mix well.

Serve and enjoy!

As always thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!
0

Broccoli Salad, dressed with curry, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted July 6, 2013.

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, 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.

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.


Before serving, stir well and top with the peanuts.


Enjoy!


As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
0

Ricotta Nutella Chocolate Frangelico Cookie Cake, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted December 6, 2010.


Run, don't walk to the market if you are out of any of these ingredients! Yes it is that good!





Ricotta Nutella Chocolate Frangelico Cookie Cake
adapted from:  What's Cookin Italian Style Cuisine
320 degree oven


Cookie Dough:

2 1/3 c flour
3/4 c sugar
11/2 t baking powder

1 egg
1 T milk
1 T Marsala wine

1 c cold butter - cut each stick into 4 pieces

Stir together the flour, sugar and baking powder to combine. Place in large mixer bowl (I used my stand mixer)

In small bowl, beat egg, add milk and wine. Beat again to combine well.

In a microwave safe bowl or measuring cup, place the butter pieces and microwave 20 seconds ONLY. (you want to soften the outside surfaces of the butter)

Working quickly, add the egg mixture and softened butter to the flour mixture, beat on low speed until combined and no streaks of any of the 3 different components are present, take care to not over mix.

Divide dough into two parts, one of the parts will be slightly more than half. Or as we use to say when we were kids, I want the bigger half!

Using the larger portion, divide into 2 equal parts and press into the bottom of two pans, I chose to use pie plates.  Place pans in refrigerator and chill for 20 minutes.

Ricotta filling:

1 pound (16 oz carton) ricotta cheese
3/4 c sugar

1 c mini chocolate chips (I used regular size chips and it worked great)

2/3 c Nutella

2 "shots" Frangelico or hazelnut liqueur

Beat cheese and sugar together until smooth, stir in chocolate chips. Divide mixture evenly and spread over the chilled dough.

Spread 1/3 c Nutella over the top of each dessert.


Drizzle a shot of Frangelico over the top of the Nutella.

Crumble (break into small pieces, it is a dense dough that will not crumble) the remaining dough and scatter over the top of each dessert.


Bake at 320 for 1 hour.











Cut each dessert into 8 pieces, serve with whipped cream.

Please don't let what appears to be many steps involved prevent you from making this wonderful dessert! It is very good and just right for those special occasions, where you want to treat family and friends to the best.

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

this post shared with:
full plate thursday @ miz helens
7

Chilled Mint Squares, a festive foods rewind

During the next few days, I will share some delicious recipes that are perfect for the upcoming holiday gatherings that may occur at your home with family and friends. I hope you enjoy them as much as we do!

This recipe originally posted April 18, 2011.

Cooks Wisdom! Don't wait for after Christmas, make the frozen version now, or sooner.....



Do you still have a little bit of Christmas at your house? If you do, you are in luck, because I am going to show you how to make a delicious dessert with this candy .

You have the option of making a 9X13 pan to serve as squares or use 15 muffin cups for individual desserts.

The best part about the muffin cups, is that you can freeze them. Imagine how nice it will be to have a delicious dessert waiting in the freezer. Cold, delicious, minty, waiting. See, I told you this was a real good idea!


Chilled Mint Cups or Squares
adapted from:  My friend, Sue K
makes 15 servings

1 pint of whipping cream
4 oz of peppermint candy canes
2 c mini marshmallows
1 "sleeve" graham crackers

Turn the graham crackers into crumbs. I have found this is easy if you use a 2 step process.

Grate the crackers into the processor bowl. Remove grating disk, insert blade and pulse a couple of times to break up any larger pieces.

Use half of the crumbs to sprinkle in the bottom of a 9X13 pan for squares or into 15 muffin cups. Set aside.

Break up the candy cane into smaller pieces. Then pulverize into "sugar" in the food processor.

Whip the cream to soft peaks, fold in crushed candy, then fold in the marshmallows.




Divide mixture into the muffin cups, sprinkle with remaining graham cracker crumbs.


Chill for 8 hours or overnight, enjoy now and freeze any leftovers for future desserts.

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

this post shared with:
weekend cooking @ beth fish reads
see ya in the gumbo @ ms enplace
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
7
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