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Wordless Wednesday, Garlic and Cheese Dinner Buns

Wordless Wednesday. Recipe for Garlic and Cheese Dinner Buns.

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!

Look for more suggestions, by searching #WordlessWednesday.
4

Sunday Supper Suggestion, Saucepan Oatmeal Chocolate Chip Cake

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

I  have been making saucepan cakes for years and years. You know the kind where you bring your water to a boil add the oats and butter, remove it from the heat until it has cooled before you continue. Not only is this cake delicious, it is easy. And your family will love it, I promise!

Easy saucepan cake, one pan, one cake, one delicious treat!
Saucepan Oatmeal Chocolate Chip Cake
Saucepan Oatmeal Chocolate Chip Cake
adapted from: Bake or Break
350-degree oven

1 1/4 c water
1 c rolled oats
1/2 butter
Bring water to a boil, stir in oats and butter. Remove from heat, let cool until lukewarm.

Saucepan oatmeal cake, possibly the most fun oatmeal you will ever eat!
Boiling water, oatmeal and butter, the start to a delicious cake.

2 eggs, beaten
3/4 c sugar
1 1/4 c brown sugar
Add sugar and eggs to the oat mixture, combine well.

1 1/2 c flour
1/2 t salt
1 t baking soda
1 t baking powder
2 t cinnamon
Stir together in a large bowl, add to the oat mixture, beat by hand until mixture is smooth.

1 1/2 - 2 c chocolate chips - if you are not using mini chips, chop them up a bit, then they won't sink
1/2 t water
2 T flour
Toss the chips with the water to coat, sprinkle with the flour, fold into the cake batter.

Pour into a prepared 9X13 pan. Bake 40-45 minutes or until tests done in your oven. Let cool. Make frosting!

Old time classic, and one of the happiest ways to use oatmeal!
Saucepan Oatmeal Cake, ready for frosting!

4 T butter
4 oz cream cheese
2 c powdered sugar
2 t vanilla
Beat until creamy. Spread over cake and enjoy!

Saucepan Oatmeal cake with Cream Cheese frosting.
Saucepan Oatmeal Chocolate Chip Cake

We all loved it, it is a keeper!

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. 


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 shared with:
weekend cooking @ beth fish reads

Look for more suggestions, search #SundaySupperSuggestion.
3

A simple thought for Thursday, September 22, 2016


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!
0

Wordless Wednesday, Fruit Cocktail Cookies

Wordless Wednesday. Recipe for Fruit Cocktail Cookies.

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!

Look for more suggestions, by searching #WordlessWednesday.
0

Fresh Beet Salad with Cranberries and Grapefruit Vinaigrette

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…

It is cranberry harvest time here on the peninsula. During my daily commute, I drive past the bogs coming up on the harvest. The harvest process is interesting. The bog is flooded until the berries lift off the plant. Then the floating fruit is captured in a wooden harness, brought to the edge of the flooded bog and scooped up into waiting containers.

This is what a cranberry bog, ready for harvest, looks like.

Through the months, these cranberry bogs have changed from green to red as the berries ripen. It will be a busy next few weeks for the cranberry farmers. And with this kind of inspiration to work from, a fun time in the kitchen is a sure bet.

This is the second fresh beet salad I have made, it has been fun to come up with fresh vegetable salads that are delicious. While I adore a fresh salad from assorted lettuce varieties, there is a world of additional salad options found at the farmer's markets. 

As with the first fresh beet salad, I have included avocado, with a fresh pear option. The creamy richness of avocado plays well with the vinaigrette and grapefruit. I hope you enjoy this salad as much as we did.  

Tangy and delicious fresh beet salad.
Fresh Beet Salad with Cranberries Avocado and a Grapefruit Vinaigrette.

Tangy and delicious fresh beet salad with pear and cranberry.
Fresh Beet Salad with Cranberries Pears and Grapefruit Vinaigrette.


Fresh Beet Salad with Cranberries and Grapefruit Vinaigrette
by the seat of my pants
serves 3-4

3 golden beets, peeled and spiralized
2 stalks celery, (inner softer stalks preferred), the stalks diced, the tops minced
1/3 c dried cranberries, chopped

1 grapefruit - divided
2 T honey
1 T red wine vinegar
2 T olive oil
dash of salt, few grinds of pepper

1/4 c crumbled Blue Cheese
1 avocado, cut into large chunks OR 1 firm yet ripe pear, cut into large chunks
reserved grapefruit sections


Cut the grapefruit in half. Carefully cut around and remove sections from one of the halves. Cut the grapefruit sections into small pieces. Set aside for the salad. 

Juice the remaining grapefruit half, combine the grapefruit juice with the chopped dried cranberries. Bring to a boil, reduce heat and simmer until mixture is reduced by half, let cool. When cool combine with honey, red wine vinegar, and oil. 

Combine the beets and minced celery, Pour vinaigrette over the vegetables, toss well to coat well. Season with salt and pepper.


Place in the refrigerator and let marinate for at least one hour or until serving time. 



When ready to serve, arrange salad on a serving platter. Scatter the reserved grapefruit pieces, avocado or pear chunks, and blue cheese evenly across the salad. 

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. 


It is 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 shared with:
fabulous fall party @ our holiday journey
delicious dish tuesday @ full time mama
hearth and soul @ apriljharris.com
full plate thursday @ miz helens
friday favorites @ condo blues
foodie friday @ rattelebridge farm
our simple homestead blog hop @ on the home front
tuesdays with a twist @ back to basics
3

Sunday Supper Suggestion, Meatloaf from 72 Street Cafe

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Let's talk about meatloaf.......one of the time-honored family favorites, that everyone enjoys. Plus you get great sandwiches the next day!

But this meatloaf is a class act.

One you could serve to company and family. It is not fussy, although it does have a couple of steps, but please, don't let that stop you. We took the liberty to remove the fussy and still left it a feast. This meatloaf is the one to serve when you don't know what to serve because it is delicious and will not disappoint anyone at the table.

Good enough for guests, meatloaf at it's finest.
72 Market Street Cafe Meatloaf

Meatloaf from 72 Street Cafe
adapted from the famous 72 Market Street Cafe in Venice CA
Makes 2 8X4 inch loaves. One for now, and one for later (or you can share)

1/2 medium onion - diced small
1/2 sweet red pepper - diced small
2 ribs celery - diced small
1 T olive oil

2 pounds lean ground beef (you can use all beef if preferred)
1 pound lean ground pork

2 slices fresh bread
2 carrots - peeled and sliced

1 t garlic salt
1/2 t salt
1 t paprika
1 t ground cumin
1/2 t ground nutmeg
1/2 t pepper

3 eggs, beaten
1/2 c sour cream (or 1/4 c whole milk)
1/2 ketchup

1/3 c ketchup
1/8 t cayenne pepper

Saute the onion, sweet red pepper and celery until soft. Do not let brown. Set aside to cool (you may do this the day before, and refrigerate until needed).


Crumble meats into a large bowl. Crumb fresh bread in food processor, add to crumbled meat. Add sliced carrots to the processor, process until finely ground, add to meat mixture. Sprinkle all seasonings over meat mixture. Add the sauteed vegetables. Next add beaten eggs, sour cream, and ketchup. Mix well using your hands.


Divide meat mixture between 2 prepared 8X4 inch loaf pans. Place both pans into a larger pan, add 1 inch of cold water to the large pan.

Mix the remaining ketchup with the cayenne pepper. Top each meatloaf with the sauce, spreading to the edges of the pan.


Preheat oven to 400 degrees. Add meat loaves and immediately turn oven temperature to 350, bake 55-60 minutes or until done in your oven. Let rest 10 minutes, pour off any excess juices. Slice and serve.

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. 


It is 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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
weekend cooking @ beth fish reads
merry monday link up @ meatloaf and melodrama
inspire me monday @ create with joy
fabulous fall party @ our holiday journey
delicious dish tuesday @ full time mama
full plate thursday @ miz helens
friday favorites @ condo blues
foodie friday @ rattelebridge farm
our simple homestead blog hop @ on the home front



7

Wordless Wednesday, Taco Pickles

Wordless Wednesday. Recipe for Taco Pickles.

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!

Look for more suggestions, by searching #WordlessWednesday.
0

Sunday Supper Suggestion, Mango and Black Bean Salad

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

Cooking has always been enjoyable to me. Yes, there has been periods in my life when cooking or more importantly canning and preserving were overwhelming, like in the days when I did it all. When my children were young, I canned all our fruit, jam, pickles and made our own bread. At that time, going to the market meant only one thing, stocking up on flour, sugar, dairy and meat, because everything else we needed was already in our pantry.

Food choices have also changed. When cooking for a family, many things must be considered, primarily who does not like what. In the past few years, exploration has been the theme. Exploring all those flavors and combinations never tried before.


Fast forward 40 years (wow, where does it go?) and cooking is still fun, especially with my husband right there to join in! Last night we cooked for the first time in our new kitchen, and this is what we made.......

Black beans and mango made into a delicious salad.
Mango and Black Bean Salad

Black Bean and Mango Salad
adapted from: Mark Bittman's Kitchen Express via Sidewalk Shoes

1 can black beans, rinsed and drained OR 1 1/2 c cooked black beans
1 large mango, diced
1/2 red pepper, diced small
2-3 scallions sliced thin OR 1 rounded T minced red onion
juice of 1 (large) lime
2-3 T olive oil
a small amount of minced fresh chili OR dash of hot sauce
salt and pepper to taste
1/4 c cilantro leaves, left whole

Combine, taste for correct seasoning, enjoy.

Serves 3-4

We served this salad alongside beef tacos, for a lovely and spirited meal.

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. 


It is 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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
friday favorites @ condo blues



2

Braised Green Beans with Tomato Garlic and Thyme

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…

When it comes to dinner, you can never go wrong with a vegetable dish. Or even two. As summer comes to a close and the long days begin disappearing, make sure to enjoy as many meals with family as is possible.

And trust me here, it is not the food that makes these gatherings so memorable (although good food is never the wrong dish!) it is those around the table, that make the meal special. That was true in the beginning of time and is still true today.

We were given a picking of green beans from the daughter and son-in-law's garden, those beans will be on our table tonight. Braised with tomatoes, garlic, and thyme. The only thing that would make them taste better, would be if we were sharing with family.

Food from your garden, cook with what you have!
Home canned tomatoes combine with green beans from the garden in a delicious vegetable braised dish.

This is more a process than a recipe, feel free to add any other herbs you might wish to include. Below are the process and measurements I used. We still had home canned tomatoes to use, making this even more enjoyable.

Home grown produce cooked up delicious for your family, cook with what you have.
Braised Green Beans and Tomatos with Garlic and Thyme

Braised Green Beans with Tomatoes Garlic and Thyme
by the seat of my pants

2 pounds green beans, washed with the stem ends removed
2 pints canned tomatoes or 2 15-oz cans diced tomatoes
1 head garlic, peeled, with the cloves left intact
1/2 t salt
fresh ground pepper
1 bay leaf
1 t thyme leaves, crumbled in the palm of your hand
1-2 t brown sugar (don't leave this out, you beans will not be sweet)
1/2 c white wine, water, or bone stock (you will only need this if your tomatoes seem dry)

2 T butter

Place beans in a flat pan suitable for braising. Scatter the garlic over the beans.


Season with the salt, pepper, thyme and brown sugar. Cover with tomatoes, pour the wine around the edge of the pan.

Stir gently to combine ingredients.


Bring to a boil, reduce heat to simmer, and let braise 1 1/2 hours.

To serve, remove beans to a serving platter. Add the butter to the pan liquid, bring to a boil and reduce to a sauce, check flavor and adjust salt if needed, pour over beans 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 enjoy and use for yourself and your family. 


It is 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 shared with:
weekend cooking @ beth fish reads
our simple homestead blog hop @ on the home front
full plate thursday @ miz helens
friday favorites @ condo blues
merry monday link up @ meatloaf and melodrama
inspire me monday @ create with joy
7

A simple thought for Thursday, September 8, 2016


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!
0

Sunday Supper Suggestion, Chocolate Prune Cardamom Cake

Celebrate the family with your own Sunday Supper. Sunday Supper is one of our favorite ways to bring the family together! We offer the following suggestion, and hope you enjoy it as much as we do!

A rich, delicious chocolate cake with poached prunes.
Chocolate Prune Cardamom Cake

Chocolate Prune Cardamom Cake
adapted from: Kitchenography
350-degree oven

Steeping step:
3/4 c water
1/4 c sherry
3/4 c prunes

Heat water and sherry to almost boiling, add prunes, cover with a lid, turn off heat.

Wine poached fruit makes delicious cake!
Sherry poached prunes are used this Chocolate Prune Cardamom Cake.

Leave on stove burner to steep, until lukewarm. When steeping is complete, drain well. and snip or chop into 1/2 inch dice. Reserve.

Snip poached fruit with kitchen scissors. 

Cake:
1 c flour
2 T dry baking cocoa - plus additional cocoa to dust the baking pan
1/2 t cardamom
1/2 t salt
1/2 t baking soda
1/4 t baking powder









1/2 c oil
1 t vanilla
1 egg
3/4 c sugar


1 T lemon juice and enough milk to make 1/2 cup total liquid - let sit while assembling ingredients


In a medium size bowl, combine the dry ingredients and whisk together to combine. In a large bowl, combine the wet ingredients, whisk to beat well, the mixture will fall in a ribbon from the whisk. Add the dry ingredients to the egg and sugar mixture, along with 1/2 of the soured milk. Combine well, add remaining milk, whisking to combine. Beat well for 1 - 2 minutes. Batter will look glossy and fall in a ribbon from the whisk. Fold in the steeped prunes.

Prepare an 8-inch spring form pan, and dust with additional cocoa.

Tap out an excess cocoa powder. Pour in the cake batter.

Chocolate Prune Cardamom Cake, ready for the oven.

Bake 30 minutes or until tests done in your oven. Let cool in the pan 15 minutes. Run a spatula or thin knife around edge of cake to make sure it is free from the pan. Leave in the spring form pan to cool completely.

Baked cake, ready to be glazed and served. 

Carefully run a spatula around the edge of the cooled cake, this will help when you are ready to remove the ring, after glazing.


Glaze:
2 T butter
2T milk
1/2 c chopped semi-sweet chocolate (real chocolate chips work great)
1/2 c powder sugar

Heat butter, milk and chocolate until hot and chocolate begins to melt. Whisk until smooth, whisk in powder sugar, whisking until smooth. Return to burner on low and whisk until shiny. Pour over cake, and carefully rotate cake to "spread" to edges of the pan. Let cool.


 Run a thin knife around the edge of the glaze to separate from the pan. Set spring form pan on serving plate, carefully remove outer ring from around the cake.

Perfect dessert for any meal.

Perfect as is, or serve with a whipped cream crown or vanilla ice cream.

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. 


It is 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!


Look for more suggestions, by searching #SundaySupperSuggestion.
0

Oven Roasted Tomatoes for Sauce or freezer storage for later

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…

Everyone can use a small batch recipe for oven roasted tomatoes. Absolutely perfect for the home gardener, who is harvesting more than can be eaten fresh, but not enough for production line preserving.

Too many tomatoes? Make oven roasted tomatoes for sauce or storage.
Tomatoes and herbs ready for oven roasting.

Roasting at a high temperature concentrates the flavor and will provide a delicious marinara sauce when you pull your container from the freezer, especially in the heart of the cold winter.....

A quick buzz in a food processor or with a stick blender and you will have a flavorful starting point to any sauce you want to make, or simply eat as is for a wonderful Marinara.

Oven Roasted Tomatoes
adapted from: Zero Waste Chef and Seasons and Suppers
400-degree oven

2 1/2 - 3 pounds of ripe tomatoes - Roma, cherry or regular
1/2 t salt
1/2 - 1 t dried oregano
1 - 2 t dried basil
1 t sugar
1 T olive oil
2 (fat!) cloves garlic, peeled and sliced
1 T red wine vinegar

Cut tomatoes in half, if the cores are large you may want to remove them, otherwise don't bother.

Toss with remaining ingredients and spread out in a single layer in a 9X13 pan.


Oven roasted tomato goodness!
Reduced in size, means concentrated flavor!

Bake 30 minutes, stir well. Bake an additional 30 minutes.


Let cool, store in refrigerator or freeze for long term storage.


Makes approximately 2 cups of roasted tomatoes. You may spoon into a freezer container and freeze for future use, or use immediately.

Two pounds reduced to two cups, equals lots of flavor to enjoy later.
Two pounds of tomatoes cook down to approximately two cups roasted tomatoes for sauce. 

Watch for a recipe to use these lovely roasted tomatoes.......

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. 


It is 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 shared with:
weekend cooking @ beth fish reads
happiness is homemade @ blogghetti
foodie friday @ rattlebridge farm
our simple homestead blog hop @ on the home front


2

This and that from far and wide, September 2016

Hello, we hope your week is going great on this first day in September. Take a look at what friends and other blogger are cooking up currently or have enjoyed in the past. So much information and recipes from current and older posts on just about every blog, today I am sharing these.....



Photo courtesy of Dinner a Love Story

Homemade Ceasar Salad Dressing without a raw egg..... 

Photo courtesy of One Good Thing by Jillee

Cleaning a house for a pleasant home never goes away. Possibly these tips might make it a bit easier. 

Photo courtesy of Our Sunday Cafe

This is so much better than those little cans of bread from the grocery store! Heirloom Boston Brown Bread, whole grain and molasses goodness. 

Photo courtesy of One Good Thing by Jillee

A roundup of wonderful homemade cleaning products and uses for that bottle of blue in the kitchen. 

Photo courtesy of Whats Cookin Italian style.

A fun sampling of kitchen hacks and ideas. Some you may know, some might be new to you. 

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. 


It is 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!

Previously from Our Sunday Cafe:

August2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015

You may also enjoy these from such a busy backyard:


August2016
July 2016
June 2016
May 2016
April 2016
March 2016
February 2016
January 2016
December 2015
November 2015








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