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Three Fruit and Granola Bread, a sourdough recipe

Winter is ending here, thankfully. It seems each year I notice a consistent repeat of the fresh fruit in our basket. Bananas and apples and oranges. Since the oranges are better keepers at room temperature, it is not surprising that the last apple and banana are prime to bake with.

It is also time to use the starter to keep it active. A quick look into the cookbook and I found a fruit bread that was a breeze to adapt to the fruit on hand.

Three Grain and Granola Bread, a sourdough quick bread.
Three Fruit and Granola Quick Bread

Three Fruit and Granola Bread
adapted from:  Sourdough Cookery
makes 1 loaf
350-degree oven - see notes below regarding reheating the oven

1 c sugar
1/2 c butter
2 eggs
1 c sourdough starter
1 apple grated - do not peel
1 banana - mashed with a fork
1/2 c raisins OR dried cranberries - chopped fine
1 1/2 c flour
1/2 t salt
1 t baking soda
1 c granola OR 1/2 c chopped nuts
Finely chopped dried fruits make it easier to slice quick bread. 

Cream butter and sugar, add eggs, beat until creamy. Add starter, banana, apple, and raising. Mix well.

In a separate bowl stir salt and soda into flour, add to fruit mixture, mix until smooth.


Stir in granola or nuts. Turn into a prepared loaf pan. Let "rise" for 20 minutes, preheat oven during this time. Bake 1 hour or until done in your oven.


Cool and wrap tightly, store overnight. Slice and serve with butter or preserves.

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 is shared with:
weekend cooking @ beth fish reads
see ya in the gumbo @ ms en place
homemade mondays @ frugal by choice
homestead barn hop @ prairie homestead
old fashion recipe exchange @ little house living

9

Wheat and Honey Bread, make two different loaves of bread, from one dough

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…

I eat a very simple breakfast. Whole wheat raisin toast, in the car, on the way to work.

We tend to eat a lot of bread in this family. I have toast every morning and Terry has sandwiches in his lunch every day. I think this adapted recipe works out very nicely.

Wheat and Honey Loaves, one raisin, one plain.
Wheat and Honey Loaves, one with raisins.
This double loaf method is the perfect solution for two different loaves from the same dough, for smaller families.

I have made and shared this recipe before. But for this adaptation, I have made a few changes. We love molasses and it goes great with whole wheat grain. This bread is easy enough to make after work for fresh bread the next day.

Whole Grain and Honey Bread, make two different loaves from one dough.
Honey and Wheat Loaves
Wheat and Honey Loaves
adapted from:  Baking and boys.
makes 2 loaves

6 1/2 - 7 c whole wheat flour - divided
2 1/2 c warm water
2 T yeast
2 T gluten flour
1/3 c oil
honey
molasses
1 1/2 T lemon juice
1 T salt
1 c raisins

In large mixer bowl beat together 4 c flour, the water, the yeast, and gluten. Let rest 10 minutes.

Using a 1/3 c measure, fill half with molasses and then top off with honey. (you may use all honey if you wish)

To the flour-yeast mixture add, oil, honey/molasses,lemon juice, salt and 2 1/2 c of remaining flour. Mix well, then knead for 10 minutes, using the remaining 1/2 c flour is needed. Let rest and rise for 1 hour.

Wheat and Honey Dough, ready to divide, add raisins to half, and shape into loaves.

Deflate, divide the dough equally, knead the raisins into one part of the dough.

Wheat and Honey Loaves, proof bread dough is a warm spot.

Shape each portion, place in prepared loaf pans. This dough is sticky, what works for me is to sprinkle some bran (wheat or oat) out and shape the bread with a light coating of bran. Using bran works very well, and adds a bit of additional "chew" factor to your finished loaf of bread.

Wheat and Honey Loaves, ready to bake.

Let rise until doubled in bulk. Bake at 350 degrees for 30 minutes or until done in your oven.

Wheat and Honey loaves, cooling on the counter.
Wheat and Honey Bread, fresh from the oven.

Makes 2 loaves, one plain and one raisin. Just right for a small family.

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:
home acre hop @ prudent living
full plate thursday @ miz helens
foodie friday @ rattlebridge farm
weekend potluck @ country cook
old fashioned recipe exchange @ little house living

#homemadeBread

4

Garage Sale Stew, 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…

This simple pot of sausage and bean stew is so good. It is simple and would even be fun to make while camping, yes this is adapted for a slow cooker, but imagine how delicious over an open fire.....

A bean and sausage stew the whole family will enjoy.
Garage Sale Stew

This is the second time we have made this and it is perfect for coming home after work, tired and hungry. All you need to is heat and eat! Add a glass of wine, some bread and butter along with some fresh fruit for a perfect week day dinner. We hope you enjoy this as much as we did!


Garage Sale Stew
adapted from:  FIX IT and FORGET IT New Cookbook
serves 8-10

2-3 T oil
2 10 or 12 oz rings of smoked sausage OR 1 ring sausage and 1 pound ground beef
1 large onion - diced
16 oz can diced tomatoes do not drain
1 green pepper roasted and diced OR 1 small can fire roasted chilies
1/4 c honey (don't leave this out, seriously)
1 16 oz can garbanzo beans - drained
1 16 oz can cannelloni beans - drained
1 16 oz can black eye peas - drained
1 1/2 c chicken broth
1 T Worcestershire sauce
1 1/2 t dry mustard
several dashes of Tobasco - or to taste

Dice the sausage and saute in 1 T of the oil until lightly browned. If using ground beef, crumble in skillet with the sausage. Remove from skillet to slow cooker, next add drained beans, roasted pepper and honey.




Using the same skillet, saute the onion in the remaining oil.


When golden brown  add tomatoes, both and Tobasco. Stir, scaping up brown bits. Pour over beans, stir gently to mix.


Cook on high 4 hours.

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 is shared with:
hearth and soul @ 21 century housewife
simple supper tuesday @ hun what's for dinner
weekend potluck @ the country cook
food on friday @ carol's chatter
3

Sourdough Pancakes, the real deal!

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…

I have never made a sourdough pancake like this one before. This is the real Alaska McCoy of pancakes. The recipe is very simple, and the success of the finished product depends somewhat on a sense of mastery over the heat of your griddle or frying pan.

Sourdough Pancakes, use up extra starter.
Real Sourdough Pancakes.

I will share a photo journey in the grasping of that mastery; something I think is important in food blogging. While bloggers do want folks to read the recipes and look at the photos of beautiful food, blogging is also a great way to share information.

But the truth is not all of these photos, are of beautiful food........no, most are what I call "real life" food!


Sourdough Pancakes
adapted from:  Alaska Sourdough
makes 7-8 medium sized pancakes

Cooks Wisdom:  Starter (only) pancakes are very tangy pancakes.

1 1/2 c sourdough
flour if needed - see note below
4 T oil
4 T sugar
1 egg

1 t soda
2 t water

oil for frying - we used coconut oil

Note:  I tend to keep my sourdough a bit on the wet side. In this way, I can add a bit of flour 2 or 3 times a week to keep the action working. Being a small family, we don't bake as much or as often as a larger family would. Therefore my sourdough pancake batter will have a bit of flour added.

In a large bowl, mix sourdough, flour if needed, oil, sugar, and egg together, beat well. In a small bowl, mix soda and water, set aside.


Begin heating griddle or frying pan on medium heat. When hot (but NOT too hot) add the soda water mixture to batter, gently fold the soda mixture in, do not over mix.

The heat is too high, this pancake is not "baking" on the griddle, but frying in the fat

Ladle batter onto a prepared griddle, let cook until bubbles come to the top and break, the surface begins to firm up.


Turn and continue cooking until done. Serve with real maple syrup, or toppings of your choice.

The following is a pictorial on pancake "baking" vs "frying".

And now....

While this pancake did not get too brown, with the high heat,  it had to be turned before it had a chance to cook enough, that splatter is the proof.  

The heat is too high, you can tell by the overly brown color. However, the cooking time was good, very little splatter.

Tip:  Don't stir batter between pancakes, you will disturb the action of the soda. 

Lower heat level, very little splatter. It is getting better....

I think this is just about right! At this point, my stove was on the lowest setting.

Yep, good heat level, looks like proper cooking time. 

Because every stove is a bit different, and that could be said for each frying pan, there will be some experimenting. Your pancake journey will be a bit different than ours, but do give these a try, if you love sourdough. 

We like peanut butter on our cakes. 

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
homestead barn hop @ the prairie homestead
homemade mondays @ frugal by choice cheap by necessity

5

Sub Sandwich Pizza, Recipe rewind because somethings 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, Tuesday June 29, 2010.

 It took a long time for us to have the same nights off and share a dinner together, but I wanted this to be fresh and not a leftover. Why? Because I have never made this before, but I remembered it from a little cafe that was in downtown Vancouver Washington. Theo's closed many years ago, too many for me to remember, but this pizza I never forget. I only enjoyed this delicious pizza a few times, but it was so different and delicious, that when they closed, I knew I needed to try making this myself.


Delicious but Not really Theo's Submarine Sandwich Pizza
by the seat of my pants
425 degrees

1 pound of pizza crust dough (I am using the parsley and garlic dough found here, but Theo's used a plain dough)

1/2 c favorite pizza sauce
2-10 slices honey style ham
12-14 slices dry salami
8 oz shredded mozzarella cheese
1/4 large green pepper
1 large tomato
thinly sliced Peperoncini

On a cornmeal sprinkled surface press and pat dough out to about a 12 inch pizza size. I wanted to be able to slide the raw pizza onto the pizza stone heating up in the oven.









Cover with the sauce and get ready to layer on the flavor.

Sprinkle with most of the cheese, layer on the ham and then the dry salami.









Add the green pepper and the rest of the cheese. Now carefully....


....and gently make sure the pizza crust has not begun to stick. Slide a large flat turner around the edge of the dough.

Take the cutting board to the oven, and slide the assembled pizza onto the hot stone baker. I did have to assist in the movement, but after a gentle nudge, the whole pie slide gently off the board and onto the stone.
Bake 20 minutes or until golden.

Remove from the oven, and let cool a minute (or 5 this stuff is hot!), slide back onto the cutting board. Add thinly sliced tomatoes and Pepperoni garnish. Cut and serve! Yum is all I can say.

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!
2

Perfectly Plain Cheesecake

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…

My husband loves to eat, which is really handy for a food blogger. In addition, he is now becoming a good cook, which is really handy for a tired wife after work. One of his favorite foods, is cheesecake.

I have made a couple of cheesecakes for him and although I am not the cheesecake lover he is, still I know a good cheesecake when I eat it. While they were good, I am still on the hunt for the cheesecake that will be our go-to cheesecake.

Perfectly Plain Cheesecake.
Perfectly Plain Cheesecake.

This recipe is soooo easy. The cheesecake filling is luxurious, just as promised. With two options for baking I choose the faster option and baked at 350-degrees. But next time......

From, One Pot Cakes, pg 49 - The secret is not in the ingredients (any cheesecake can reach this state of perfection) but in the baking. Slow it down. And when I say slow, I mean it. Set the oven at 200 degrees F. and bake the cake for eight hours. At that temperature, the ingredients just meld and the cake emerges pristine, without a trace of graininess. 

I believe the caramelizing will also be minimized with the lower temperature. This cheesecake does not have a crust, but a sprinkling of graham cracker crumbs to help with sticking.


Perfectly Plain Cheesecake
adapted from:  One-Pot Cakes
350-degree oven  - please see above

2 pounds cream cheese - at room temperature
1 c sugar
2 T vanilla extract
5 eggs
1/4 c brandy - we were out so this is a Triple Sec flavored cheesecake
3/4 c crushed graham crackers
pan spray or soft butter


Prepare a 2 qt souffle dish or a 9-inch spring form pan by spraying with pan spray, add crumbs, rotate the pan letting any extra crumbs stay on the bottom. Set aside.

Note:  the author wrote this book with the intention of only needing a pan or a pot and a wooden spoon to mix all cake recipes listed. I choose to use a mixer, because, in my opinion, 2 pounds of cream cheese is a lot to mix by hand.....


Beat cream cheese with sugar until smooth, add 2 eggs mix well.


Add remaining eggs and mix again. Add vanilla and brandy mixing well.


Take a whisk and fold the cheesecake filling from the bottom up, making sure no thick cheese pockets remain and it is smooth throughout.


Carefully pour into the pan, taking care not to disturb the crumbs.

Bake 1 1/2 hours, turn off oven, open door and let cheesecake cool in the oven for 1/2 hour, then remove and let cool completely.

Remove ring if using a spring form pan. Chill and serve.

Makes 16 servings

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
see ya in the gumbo @ ms enplace
homemade mondays @ frugal by choice
cook your books @ kitchen flavors
full plate thursdays @ miz helen's
foodie friday @ rattle bridge farm
food friday @ carol's chatter
5

Sourdough Banana Nut 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…

Sourdough Banana Nut Quick Bread
Sourdough Banana Nut Quick Bread

Sourdough Banana Nut Bread
adapted from:  Sourdough Cookery
350-degree oven - do not preheat oven - see below

Cooks Wisdom:  I will reduce the starter to one cup and increase the mashed bananas for future loaves.

1 1/2 c sourdough starter (will reduce to 1 cup for future baking adventures!)
1 c brown sugar
1 t salt
1 t soda

1/3 c oil
1 egg

1 c flour
1 c mashed bananas - we used 2 medium/large sized fruit mashed and did not measure (will use 3 bananas for future baking adventures!)

1 c chopped toasted walnuts

Stir sugar, salt. and soda into the starter.


Beat in egg and oil.

Add flour, then banana mixing well.


Fold in walnut pieces.


Turn into a loaf pan, let rest 20 minutes to "rise". Preheat oven during this time.

Sourdough Banana Nut Bread, fresh from the oven.
Sourdough Banana Nut Bread

Bake 45-55 minutes or until done in your oven.

Check during last 15 minutes, if the top is browning too much, cover loosely with foil.


Let cool in pan, 10 minutes, turn out to cool completely. Store overnight before serving. Makes 1 loaf.



Sandwich slices together with a bit of butter.

Quick bread is wonderful to sandwich together with a little butter for a nice pick me up in a packed lunch. Since it is just us, I usually cut the loaf in half after the overnight rest, wrap in waxed paper, then a freezer bag or packaging, one-half for now and the other half for later. 

Another kitchen session, now it's clean-up time.

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 is shared with:
homestead barn hop @ prairie homestead
hearth and soul @ premeditated leftovers
3
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