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Perfect Date 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…

This cake is perfect for smaller families because of the keeping quality. I baked it for our Sunday dinner and we finished it up on Thursday and honestly it was just as good on the last day, as the first.

It is wonderful plain, but of course, a bit of whipped cream or vanilla bean ice cream never hurts!

Perfect Date Cake, stays moist, perfect for smaller families.
Perfect Date Cake.

Perfect Date Cake
adapted from: A Cake Bakes in Brooklyn
350-degree oven

1 c chopped dates
1 t baking soda
1 c boiling water

1/2 c butter
1 c sugar
1 egg
1 1/2 c flour
1/2 t salt
1 t cinnamon
1/8 t cloves
2 t vanilla


Pour boiling water over the dates and baking soda, let stand until cool.


Cream butter and sugar beat in egg and continue to beat until creamy.

Whisk together the flour spices and salt. Add half to the creamed butter along with half of the cooled date mixture. Combine until mixed (do not beat), repeat with remaining flour mixture and date mixture and the vanilla.


Turn into a prepared 9-inch pan, bake 35-45 minutes or until done in your oven.

Let cool, sprinkle with confectioners sugar 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 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:
weekend cooking @ beth fish reads
see ya in the gumbo @ ms enplace
homestead barn hop @ prairie homestead
tuesdays with a twist @ back to basics

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Southern Green Beans

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…

Green beans are in our freezer for use this winter. Having grown in our garden this summer. I have never been a big fan of green beans, until growing our own. There is something satisfying about cooking what you grow. There is a lot we have learned about growing what you will cook.....

Southern Green Beans, with Potatoes and Bacon
Southern Green Beans

We were successful with green beans last year and again this year. However, we did not grow the same beans this year. This year we grew tri-colored beans. They are beautiful as well as tasty. You will see that once cooked, magically the beans are all the same color.


Southern Green Beans
adapted from:  Lost Recipes, meals to share with family and friends

3-4 slices of bacon - diced
2-3 scallions - cut into 1-inch pieces  (you can also use 1/4 c chopped onion)
1 pound green beans - snap the end and pull the string, then snap into 1 inch lengths
salt and pepper to taste
1 c water
3 medium potatoes, peeled (if desired) and diced

Heat a Dutch oven or heavy bottom pan over medium heat, add bacon and scallions. Cook until lightly browned. Remove excess bacon fat.


Add green beans, salt and pepper and water. Cover and cook over medium heat for 10 minutes.


Add potatoes, stir to mix. Cover and cook additional 30 minutes.


Check once or twice to make sure the green beans have not cooked dry. Remove cover, boil down excess pan juices if desired, taking care not to scorch.

Serve hot.

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 shared with:
cook your books @ kitchen flavors
weekend cooking @ beth fish reads
homestead barn hop @ prairie homestead
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Creamy Ham and Scalloped Potatoes, a slow cooker recipe

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 still running a bit in the slow lane since coming down with the early season release, upper respiratory virus, but we see light at the end of the tunnel. On Saturday my dear husband got this dish into the slow cooker for our dinner, and while my photo is not as beautiful as the one in the recipe book, these potatoes are delicious!

But I ask you, how can you go wrong with potatoes bathed in ham juices and surrounded by cheese? Well yes, I thought you might agree......


Creamy Ham and Scalloped Potatoes
adapted from:  Fix It and Forget It, New Cookbook
makes approximately 8 dinner servings
this recipe uses a 5 qt cooker

1 (packaged) ham steak, trimmed of excess fat and diced or 2 c diced if using leftover ham
8-10 medium potatoes, thinly sliced (we did not peel)
1 large onion, thinly sliced
Salt and Pepper to taste
1 can cream of mushroom soup
1 c grated cheddar cheese
Paprika

Place half the potatoes, ham, and onion in the bottom of the slow cooker, season with salt and pepper.

Cover with half of the grated cheese

Repeat layers, seasoning, and cheese.

Empty the soup into a bowl and whisk until creamy, then pour over the top layer.

Cook on low 6-8 hours or until the potatoes are tender.

When ready to serve, sprinkle with paprika if desired.

Creamy Ham and Scalloped Potatoes, a slow cooker recipe
Creamy Ham And Scalloped Potatoes
These potatoes are rich and earthy, we will definitely make these 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 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 shared with:
see ya in the gumbo @ ms enplace
motivation monday @ life in balance
homemade mondays @ frugal by choice
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A Simple and Delicious Dry Rub for Meat, recipe rewind because some things are too good to miss!

We are finally coming out from under the effects of a very difficult to shake, upper respirator virus. And I for one could not be happier, it seemed like it was never going to end! We have a few more chores to get done before the rains start, namely the chimney needs to be cleaned, and we have plants to get into the ground in the flower beds.

We are looking forward to wood stove fires, books and music in the evenings. A little more time to settle in and enjoy the company of the other. This dry rub is very good, and it was posted in a time when I believe it got like 3 "clicks" which to not really enough considering how tasty it is! So that calls for a recipe rewind, if I do say so myself...........let's get started shall we?

Simple and Delicious Dry Rub for Meats
by the seat of my pants
makes about 1/2 c
1/c c Paula Deen house salt*
2 T brown sugar
1/2 t chili powder
1/2 t dry mustard
1 T paprika
dash cayenne
1/2 t oregano
1/2 t basil
1/2 thyme

Grind your dry herbs in a pestle, combine all ingredients and mix well. Store in labeled bags in a cool dry place.

* Paula Deen House Salt (I usually only make a half recipe at a time....)
1 c salt
1/4 c pepper
1/4 c granulated garlic
Combine and store in a cool dry area.

To use, rub generously on meat, let rest 30-60 minutes, grill or bake as preferred.

Tip:  to make is a bit more rustic, use smoked paprika.

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 shared with:
food on friday @ carols chatter
foodie friday @ rattlebridge farm

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Mustard Oregano Chicken or Chops

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 have been enjoying this dish for many years. I have served it at my Sunday Cafe dinners, more than once. It would be safe to say this is one of our regularly enjoyed dinners. The first time I made up this recipe, I used pork chops. Delicious!

Mustard Oregano Pork Chops
Mustard Oregano Pork Chops
Mustard Oregano Pork Chops served with buttery mashed potatoes!

Before I knew it, we tried chicken thighs, again, dinner was delicious! Now I make this up from time to time and I usually double the marinade and increase the meat in each packet. That way we have four packages of 6-8 pieces of meat in each packet. There is nothing better than a great dinner and leftovers.......

Mustard Oregano Chicken or Chops
adapted from: Fix Freeze and Feast
makes 3 packages of 4 servings

12 large bone-in chicken thighs OR 12 pork loin chops

1/2 c prepared mustard
1/4 c red wine vinegar
1/4 lemon juice
1/4 c vegetable oil
2 T honey
3 t dried oregano
3 t minced garlic (about 9 cloves)

Remove skin from chicken, remove excess fat from chops if needed.

Place 4 chops or thighs in three freezer bags, set aside.

Combine all marinade ingredients, mixing well.


Divide between the three (or more) bags.


Seal the bags, removing as much air as possible.

Massage the bag gently to place the marinade over all the surfaces of the meat.


Lay bags flat and smooth into place on a large flat pan. Place in the freezer and freeze until firm. Remove from pan and stack in the freezer as you wish.

Mustard Oregano Chicken 
Mustard Oregano Chicken with a Grilled Romaine Salad


To cook:

Outdoor cooking ~
Thaw completely in the refrigerator. Prepare a medium fire in your grill. Cook chops or thighs, turning occasionally until internal temperature is 160 degrees for chops OR 165 degrees for thighs. Remove from heat and let rest 5 minutes before serving

Indoor cooking ~

Arrange chops or thighs on a prepared broiler pan. Broil meat under high heat 5 inched from the heat source, turning frequently for 15-18 minutes or until meat tests done with a thermometer, 160 degrees for pork and 165 for chicken. Let rest 5 minutes before serving.

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 forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

this post shared with:
full plate thursday @ miz helens
homeacre hop @ prudent living
food on friday @ carols chatter
weekend retreat @ mommy on demand
foodie friday @ rattlebridge farm




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Virus Buster Chicken Soup...........

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…

Apparently, our T-cells needed some aerobics, because one or the other of us, has been ill with the fall of 2014 upper respiratory virus for the last 6 weeks. As we talked about it, we realized that we lost the last of the good weather and our last scheduled vacation week to this silly virus.

This was the summer of work around the home and the ongoing virus.......we never got away.

With my dear husband down with this pesky thing, it is time to get serious with healing from the inside out. He does not seem to be getting much better, or worse will relapse the minute he gets up to get something done. Of course for him, "getting something done" means hauling composted horse manure to the garden or chopping another cord of wood............

A rich and "good for what ails you" chicken soup
Virus Buster Chicken Soup

"Uhmmm, honey. Please come and sit down, let me bring you a bowl of chicken soup."

While I must say this is not a cure, it is curative, as all homemade chicken soup is.

This is not regular soup, and it is not even a recipe for soup. It is a process and you can use it and amend it for your own family's needs and taste preferences.  I was aiming for superior bone broth strength and lots of aromatic vegetables for flavor.

Jewish Mother Style Virus Buster Chicken Soup
by the seat of my pants
makes a lot!

12 chicken (bone in) legs
fresh filtered water, about 2-3 quarts
1 large stock pot

12 whole cloves garlic, peeled
4-6 thick slices fresh ginger, peeled
4-6 bay leaves
1/4 t peppercorns
3-4 chicken feet*
reserved bones

3 leeks, sliced
1 onion, diced
1 green pepper, diced
4-6 ribs celery diced
salt to taste

4 carrots, peeled and diced
2 c green beans, cut into 1-inch pieces
1 c peas

Cover the chicken legs with water. Bring to a boil, reduce heat and simmer about 1 hour. Turn off heat and let chicken poach in the broth. Remove chicken legs to a platter and let cool until you can remove the bone, with a quick twist. Return any broth on the platter to the stockpot. Set meat aside and let cool completely.

Cooks Wisdom:  After thought and update! The more I thought about this, I realized that the simplest solution would be to tie the bones (after removing the meet) and chick feet together with a bit of kitchen twine. Place that in the bottom of the kettle and continue to make the soup. The bones all bundled up, would be adding nutrition to the soup and be out of the way as well.

Mean while:
Bone broth with a carcass and some raw chicken feet, chicken feet make the difference!
Bones make the best broth.

In the bottom of a clean large stockpot, place the reserved bones and the chicken feet.  Add the garlic, ginger and bay leaf.

Cover this group of ingredients with a stainless steel collapsible vegetable steamer.  The goal is to continue to extract the goodness of the bones and yet keep them separate from the soup.

Add the leeks, onion, pepper and celery.

Bring to a boil, reduce heat simmer for an additional 1-2 hours.

Remove skin, etc from the reserved chicken meat. Dice or shred chicken meat, refrigerate until needed. I used half the cooked chicken meat in the soup, the rest will make some great chicken salad sandwiches!

bone stock, chicken soup, virus buster sup
Jewish Mother Style Virus Buster Chicken Soup!

When the soup has simmered the second time, add the carrots and green beans. Cook until tender.

Add reserved chicken meat, taste for seasonings, adjust if needed.

By the way, this is delicious soup, even if you don't have a virus.....

*chicken feet can be found at most large Asian markets

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 @ apriljharris.com
homemade mondays @ frugal by choice
see ya in the gumbo @ ms enplace
homestead barn hop @ the prairie homestead
homeacre hop @ prudent living
foodie friday @ rattlebridge farm
souper sundays @ kahakai kitchen



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