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Happy Thanksgiving, from our home to yours!

Blessings from our home to yours.

May your table be topped with food,
surrounded by family and friends,
and overflowing with conversation, caring and memories.

Thank you for visiting Our Sunday Cafe, we look forward to many more years of friendship.

Terry and Melynda
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Cranberries, Orange Rind and a jigger of Gin...

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 always loved cranberries, in the same way as I love rhubarb. That tangy sour essence is made alive and magical by the addition of a bit of sugar or honey. Not a lot mind you, too sweet mixed with sour is not delicious, it is heavy and forced.

Living here on the peninsula I have become more intrigued with cranberries, from the harvest which is almost a dance on water, to the enjoyment of eating them. They are beautiful, unique and delicious. And a fresh berry will bounce, with a tiny rattle heard inside from the seeds. I was thinking about this sauce and thought I had a bag of frozen berries in the freezer in which to make it with.

Gifted berries made into a delicious Cranberry Dried Cherry Sauce.

However, the freezer proved me wrong! I had already used them in a delicious blackberry cranberry grapefruit jam. And while I love opening those jars to enjoy, I was now out of cranberries. I posted a little complaint on my Facebook page and a friend here on the peninsula reached out with a 5-pound bag I could have. And while I could simply have them, if I had a loaf of that delicious bread around, she would enjoy one in exchange. I immediately sent a reply, "are you home? we are headed that way." So we did.

Chunky, delicious, fruity cranberry sauce for your holiday table.

Cranberry & Dried Cherry Sauce, with Orange Rind and a jigger of Gin
by the seat of my pants
makes about 2 1/2 - 3 cups

1 c water
1/3 - 1/2 c sugar - only use the larger amount if you love sweet over tangy
dash salt
1 c dried cherries
1 - 2 T orange rind - I used some candied I have so I did use a full 2 T
1 pound cranberries
1 jigger of gin
Bring the water, sugar, salt, dried cherries and orange rind to a boil, reduce heat, simmer 10 minutes.

Gifted berries made into a delicious Cranberry Dried Cherry Sauce.

Turn up the heat to boiling, add cranberries and Gin. Let mixture boil over medium-high heat 5 minutes, reduce heat, cover and simmer for 5-8 minutes or until cranberries "pop".

Chunky, delicious, fruity cranberry sauce for your holiday table.

Remove from heat and rest until warm, refrigerate until serving time. The sauce will thicken upon standing and will keep longer than it will be around.....

Gifted berries made into a delicious Cranberry Dried Cherry Sauce.

While my serving container is not pretty, we have a three-hour drive for our Thanksgiving meal, and the white-capped mason jar seemed the best choice, the small bowl, however, will be breakfast with buttered toast!

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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A nice selection of Thanksgiving food suggestions!

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 just now getting over the community virus that has plagued us for more than six weeks, it seemed to have cycles of getting better and then rebounding. This has been rather bothersome, to be honest, and to say we are delighted that it appears we are healed is an understatement!

Our Thanksgiving dinner has been planned, all we have left is some shopping and then, of course, a bit of travel to go and be among family and friends. My offering to the combined buffet we shall set out for our group to enjoy is a Roast Turkey with Cornbread Stuffing and Rich Pan Gravy. If all I ever got to eat on this day is cornbread stuffing and gravy, I would be happy!


I look forward to the stuffing every year. Homemade bread, diced and toasted dry in the oven, the same with a pan of our favorite cornbread. The pan drippings enriched by the layer of chopped vegetables to lay the turkey upon for roasting. I think you get the idea...

What I did think I would do is highlight my favorites to share with you, because there are too many to put on our table this year and by sharing I can remember them again. I hope you give them a try. Just simple food, cooked with care and served with love. Exactly what a day of thanks, is all about...

From a selection of Thanksgiving foods to enjoy!
Green Bean Cobbler

Green bean casseroles are a must for so many families. This one is not like the mushroom soup variety (no disrespect intended, we still use a can of this from time to time), this one is even called Green Bean Cobbler, AKA The other green bean casserole. Delightful with sour cream, cheddar cheese, and a crunchy buttered crumb topping.

From a selection of Thanksgiving foods to enjoy!
Cottage Cheese Dinner Buns

So are dinner rolls. These Cottage Cheese Dinner Buns are very festive and so easy! Stir them up, let them sit a bit to proof then ready the dough for baking. They bake up quickly fresh and hot while you are making gravy. Don't forget to pass the butter!

From a selection of Thanksgiving foods to enjoy!
Cheese Garlic Dinner Buns

You may prefer this Cheese Garlic Dinner Buns or even these Whole Grain Dinner Buns. 

From a selection of Thanksgiving foods to enjoy!
Whole Grain Dinner Buns

This is a well-loved recipe!

From a selection of Thanksgiving foods to enjoy!
Pumpkin Pie Ice Cream

Pumpkin Pie Ice Cream. Pumpkin pie is traditional, but this cream and rich tasting non-dairy ice cream would be perfect to share as well. Especially for those with food restrictions. It is not only delicious but offers that same great taste we all have come to enjoy and look forward to at Thanksgiving time.

From a selection of Thanksgiving foods to enjoy!
Pineapple Raisin Sauce, my mom's recipe!

If you also serve a Ham for your celebration, this Pineapple Raisin Sauce is a must.

From a selection of Thanksgiving foods to enjoy!
Braised Green Beans with Tomato Garlic and Thyme

And because you can never put too many vegetables on the table these Braised Green Beans with Tomato Garlic and Thyme. 

May your table be filled with food upon it, family around it and love in abundance!

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!
2

Honey and Wheat Germ Bread, whole grain and delicious!

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…


The bread baking goes on! I needed a new package of wheat germ in order to make more granola and I decided at the same time to use some in a loaf of bread. A simple change to a favorite recipe is often the way to go. Take a look and let me know what you think!

Honey and Wheat Germ Whole Grain Bread. Another in my series of a "single loaf of bread". Working on our recipes to travel with.
Honey and Wheat Germ Bread
Update: this is our new "daily" bread, it is wonderful for toast, sandwiches, bread and butter on the side, french toast. I think you get the idea. I love that it is whole grain and high protein, especially for those mornings where there is not much time and you run out the door with toast in hand!

Honey and Wheat Germ Whole Grain Bread
by the seat of my pants
350-degree for baking

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole grain wheat flour

Stir together, a few lumps are fine. You will want the consistency of a dough, not a batter.
Cover and let rest overnight.

The next day, add all ingredients to the ABM pan in the following order:

2 T water
2 t yeast - I use instant yeast for all baking
2 T oil
3 T honey
soaked grain dough, from the day before
1/4 c gluten flour
1/4 c wheat germ
1/2 c oats
1 t salt

Use the dough cycle to process into a dough.

Remove from the pan, shape into a loaf, place in prepared pan.

Let rise to doubled in bulk. Bake 30-40 minutes or until done in your oven.

Turn out to cool completely.

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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Sweet Potato Cornbread, whole grain and delicious!

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 seems the whole world has discovered sweet potatoes! And for good reason, they are not only delicious, they are nutritious as well. Our favorite way is baked, in their jackets. Baked long enough so that the juices boil in the jacket and begin to caramelize! At this point, however, be prepared for a mess, unless you have placed your sweets in a large glass baking pan.

 Where the juices will be captured, for easy cleanup!  Having scrubbed (or tried!) cooked on sweet potato from a standard metal pan, made me search for another method. With glass, the juices cook in the pan, with metal they cook to the pan...

The other way we enjoy sweet potatoes is as a left over. I will peel and slice them, a quick drizzle of maple syrup and butter and a bit of a journey under the broiler and you have delicious candies sweet potato slices. However, when there is only one sweet potato left, we turn it into cornbread...

Sweet Potato Cornbread
Sweet Potato Cornbread

Sweet Potato Cornbread
inspired by: our love of cornbread and sweet potatoes!
425-degree oven

Preheat oven, while the oven is heating, add 2-4 T coconut oil to the pan. Add the pan to the oven, the oil will melt and the pan will get hot. Note:  The more coconut oil used, the crunchier the crust!

1 c cornmeal OR masa cornmeal, see note below
1 c (rounded) whole grain flour
1/2 c sugar (Rapadura)
3 t baking powder
1/2 t salt

Sweet Potato Cornbread

Combine all ingredients in a medium-size bowl, whisk to combine all ingredients well. Make a "well" in the center of the dry ingredients, into the well add:

1 small to medium roasted sweet potato, peeled, mashed smooth with a fork
2 eggs
1/3 c oil
1 1/3 c milk IF using the masa flour increase milk to 1 1/2 c

Sweet Potato Cornbread

Using the same whisk, beat the liquid ingredients together until no large streaks of egg remain, now fold dry ingredients into the wet. Do Not Over Mix.

Sweet Potato Cornbread

When the oven is heated, remove skillet (remember it is hot!) and swirl the melted oil to cover the bottom and 1/2 way up the side of the pan. Pour dough into the pan, smoothing to the edges if necessary. Bake 15-20 minutes or until tests done in your oven. Remove let cool briefly, then cut into 8 pieces.
Note: masa cornmeal makes a smoother cornbread with a very pleasing flavor!

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!
2

Small Batch Bread Pudding

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 love bread pudding, my dear husband, well not so much. As in, not at all! I wanted to come up with an easy to make pudding that can be made when I have some bread scraps to use up, or I just want Bread Pudding!

This one uses canned milk, eggs, sugar and of course bread. It is so good, and like pie, makes a great breakfast the next day, shhhh... 

While you have the oven going, throw in another dish to bake alongside the pudding, today it is apple halves simply sprinkled with sugar and cinnamon.

Small Batch Bread Pudding

Small Batch Bread Pudding
by the seat of my pants
350-degree oven

1 12 oz can evaporated milk
2 eggs
1/2 c sugar
2 t vanilla
dash salt
3-4 slices bread
nutmeg for the top

Dice the bread and set aside. In a medium-sized bowl, beat eggs, add sugar and beat again. Stir in the milk and vanilla, add the bread stir well to make sure the bread cubes are coated with the milk mixture.

Turn into a prepared 1-quart size baking dish. Place the dish of bread pudding into a shallow larger pan, add water to create a water bath to prevent the custard from curdling.

Bake 45-50 minutes or until a knife inserted 1 inch off center comes out clean, the custard will continue to cook when removed from the oven. Let cool before serving.

Serve with whipped cream if desired (note: I always desire whipped 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 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!
2

Transitioning to a 5th Wheel, continued thoughts...

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe visit from our kitchen to yours. We hope you enjoy it as much as we did…



When I look back at some of the changes that have come about in the last few years, I begin to wonder if I was not meant to be a traveler all along. We moved each year when I was a young, so moving and starting over have never offended me. We were poor (no disrespect to my parents, whom I loved every day) and while poor is not a destination it is nothing to be ashamed of either, and for a good reason.

Often times poor is the catalyst to creativity, it was in our childhood home and it is in my life to this very day. I have always had the ability to take not much at all and turn it into more value than the sum of the parts. Re-purposing is not new, we did it every day when I was a child. And it is one of my favorite ways to be creative today.

We have streamlined our lives in many ways through the years, consuming less and gaining more in the process. Today I thought I would share of few of those ideas with you today because they too are perfect for RV living. Take a look...


We do not use fabric softener. Instead, I use woolen balls in the dryer. They are tossed around with the clean clothes absorbing static and also help in the drying process by keeping the clothes apart, so they don't clump. I never find a clump of damp clothes in the dryer anymore...You can make your own from a skein of 100% wool yarn but at up to $8.00 a skein, I wanted to find a way to save money. The next time you are at the thrift store, take a look at the adult sweaters, check the neck tag and choose one that is 100% virgin wool. Take it home and boil it! Yes, boil it, this process makes felted wool. Then cut into strips and stitch up into a ball, they will look a bit like these. Full instructions can be found here.


If the fabric content of your clothes is manmade, you may need additional help, you can get more help from a wadded up ball of foil. They can be used a number of times before being recycled at the recycling station.


Close living quarters means that there might be one project happening in succession, right about the time to make a meal. I also came up with this quick spray for my kids to use after making a snack when they were younger, and it is still used in my home today. All it takes is a drop of two ingredients that you already have, dish soap and white vinegar.  You will find Easy Clean, here.


And my best advise ever, celebrate! Stay tuned, I have more good stuff to share, until then...

Happy travels!

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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Double Batch of Seeded Whole Grain 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…

It has been very busy here and strangely, quiet as well. Four garage sales in 5 weeks, 1 load of outdoor furniture taken to storage in Vancouver and then we caught colds.....Our winter rain has started and there is a chill in the air. Now we wait for a buyer for our house so we may move forward with our plans for a 5th Wheel and full-time RV living.

I have been continuing to trim down the kitchenwares and perfect small batch cooking. I also for fun, have started a Facebook page for small batch recipes that are cooked on the stovetop or oven. Even when boondocking, one had a propane stove. Simply titled RV Kitchen, I add 1 or 2 recipes daily from my archives here at OurSundayCafe.

And yet, the one thing that has worked the best for us is a double batch of whole grain dough in the ABM. I had concerns that the volume would be too much for the machine (it is not!) or that the dough would not be soft and stay fresh once bakes (it is soft and fresh!) or that we would tire of it, but the truth is, this dough is so adaptable it is perfect for two loaves of bread, one plain and one flavored.

To flavor, the dough, flatten out onto prepared surface, sprinkle the desired flavor over the dough. Fold into thirds, flatten and fold into thirds, repeat twice more. You can use any flavor you choose, such as raisins or other dried fruit, chopped nuts, chocolate chips, diced hard cheese. You may butter the surface if desired and sprinkle with herbs and a touch of garlic salt. The only limits are your preferred flavors! Baking times should be the same.

This is a seeded, high protein loaf of bread, perfect for sandwiches, toast or simple bread and butter to go along with soup or a salad. Like previous loaves, it starts the day before...

Double Batch of Seeded Whole Grain Bread. ABM started, oven baked.
Seeded Whole Grain Bread

Double Batch of Seeded Whole Grain Bread
by the seat of my pants
350-degree oven for baking

2 c water
2 t apple cider vinegar
7 - 8 c whole wheat flour

Combine in a large bowl, cover and let rest overnight.

The following day, place in the ABM pan in the following order:

1/4 c water
1/4 c oil
1/4 c honey
4 t instant yeast
soaked whole wheat flour
2/3 c oatmeal (not instant)
2 T chia seeds
2 T golden flax seeds
1/4 c hemp hearts (high in protein and essential fatty acids)
1/2 c gluten flour
2 t salt

additional flour, oat bran or almond flour, for shaping into loaves

Double Batch of Seeded Whole Grain Bread. ABM started, oven baked.

Use dough cycle to process. When finished, remove from ABM pan onto a prepared surface. Deflate completely, divide in half, shape into loaves. Place into prepared pans and let rise until doubled in bulk (approximately 45 minutes)

Bake 35-40 minutes or until done in your oven. Let rest in the pans a minute or two, turn out onto wire racks to cool completely.
Double Batch of Seeded Whole Grain Bread. ABM started, oven baked.

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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Savory Cheese and Onion Whole Grain 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…

Now that I have a good process in place for a single loaf of bread, the fun begins to be creative with flavor and added nutrition from seeds. This is the same process as the loaf before, set the whole grain flour to soak overnight in water and a kiss of apple cider vinegar. It is a good idea to cut the cheese into cubes and let it dry out also, that way you get cubes of cheese baked in the bread...

Savory Cheese and Onion Whole Grain Bread.
Savory Cheese and Onion Whole Grain Bread.

Savory Cheese and Onion Whole Grain Bread
by the seat of my pants!
350-degree oven

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole grain flour
Combine and let sit, covered overnight. If desired, cut the cheddar cheese into cubes and set aside to dry. Remember to mix in enough flour to have a dough consistency, not a batter.

When you are ready to bake:
2 T water
2 T honey
2 T oil

1 T chia
1 T flax
2-3 t dry onion pieces
1/4 c hemp hearts
1 T hemp whole seed protein
1/3 c oats
1 t salt (try 1/2 salt and 1/2 garlic salt)

Add ingredients in order listed, starting with the soaked flour mixture. Use the dough cycle and process.

Shape by hand, and final rise:

completed dough
1 c diced sharp cheddar
oat bran or a small amount of flour

Savory Cheese and Onion Whole Grain Bread.

Sprinkle the work surface with oat bran, add completed dough, flatten and scatter cheese over the top. Knead lightly using only as much oat bran as needed to keep dough from sticking to work surface. When cheese is evenly mixed in, shape into a loaf and place in prepared loaf pan.


Let rise in a warm protected space, the oven with the oven light on is perfect!


Savory Cheese and Onion Whole Grain Bread.

When doubled, remove dough, preheat the oven, then bake 30-40 minutes or until done in your oven.

Savory Cheese and Onion Whole Grain Bread.

Let sit in the pan a few moments, turn out to cool completely.

Savory Cheese and Onion Whole Grain Bread.

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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Frugal Bacon Storage!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe frugal hack from our kitchen. We hope you enjoy it as much as we did…

I really was not sure how to title this post. But the truth is when I open a package of bacon, often when I need/want bacon again, it has molded!...

Now I can tell you that any bacon lover will say, molded bacon is NOT acceptable! And I can tell you that any keeper of a frugal kitchen will say, molded bacon is acceptable. What to do, what to do?

This is our new bacon keeping strategy. Freeze the bacon in layers of 6 slices (or what works best for you family) and keep it in the freezer. It is simple, but I did photo the process for you.

Keep bacon safe from molding, with storage in the freezer. Perfect for smaller families.

Layer waxed paper and sliced bacon on a flat pan.

Keep bacon safe from molding, with storage in the freezer. Perfect for smaller families.

Repeat until you are out of bacon!

Keep bacon safe from molding, with storage in the freezer. Perfect for smaller families.

Cover the top of the last layer, place in the freezer until frozen solid.

Keep bacon safe from molding, with storage in the freezer. Perfect for smaller families.

Tap out of the pan.

Keep bacon safe from molding, with storage in the freezer. Perfect for smaller families.

Label the storage bag (my worst omission in the kitchen).

Keep bacon safe from molding, with storage in the freezer. Perfect for smaller families.

Return to the freezer for storage.

It will be easy to separate the layers and only get out what will be used when it is needed.  No more moldy bacon!

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:
sew it cook it craft it @ sew historically
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A single loaf of whole grain 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…

Adapting some of our recipes to smaller portions and/or easier to prepare in an RV kitchen has either been a smashing success or has produced something that no one really wants to eat, and at this point, I am referring to bread....a grain brick doorstop.

Twice now I have tried to take my four loaf recipe and simply slash it into 1/4 measurements and give it a go. It did not go, it stopped! But my hobby if you will is making food, delicious food, so again I will take a stab at it.

A single loaf of whole grain bread, with honey and oats.
A single loaf of whole grain bread, with honey and oats.
I am starting small and easy, whole grain with honey and oats. From there I can add or subtract ingredients to get a loaf similar to my DKB bread. I do like soaking my whole grain flour overnight. But I will confess now, that once I put that mixture into the bread machine, I have throw caution to the wind and gotten a bit carried away. Thinking that it is only about one tablespoon of ingredients from the list, but in reality, 16 tablespoons make another cup of dry ingredients....I knew from this that I had to change my method.

The first change is to start simple, measure the extra ingredients very carefully and add a bit of water as well. Here we go!

A single loaf of whole grain bread, with honey and oats.

A single loaf of whole grain bread
by the seat of my pants
350-degree oven, for baking

The day before:
1 c water
1 t apple cider vinegar
3-4 c whole grain wheat flour

Stir together, a few lumps are fine. You will want the consistency of a dough, not a batter.
Cover and let rest overnight.

The next day, add all ingredients to the ABM pan in the following order:

2 T water
2 t yeast - I use instant yeast for all baking
2 T oil
2 T honey
soaked grain dough, from the day before
1/4 c gluten flour
1/2 c oats
1 t salt
A single loaf of whole grain bread, with honey and oats.

Use the dough cycle. When completed, remove dough from pan.

A single loaf of whole grain bread, with honey and oats.

Deflate, shape into a loaf and place in prepared loaf pan.

A single loaf of whole grain bread, with honey and oats.

Let rest until doubled in size. Bake 35 - 40 minutes or until done in your oven.

A single loaf of whole grain bread, with honey and oats.

Let rest 5 minutes in the pan, turn out to cool completely. Wrap completely for storage.

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:
modest mondays @ the modest mom
sew it cook it craft it @ sew historically
0

Our Sunday dinner's will go on!

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…

Today is the day after the third garage sale, we are a bit weary, and the house a bit empty. My dear husband is watching the game (really that means whatever football game is on) and I am sorting through my cookbooks. In the past few years, I have gone from over 2000 to only those that will fit on two half-size bookcases.

Our transition to 5th Wheel Living, an update on our progress.

I could keep them all if I wanted, but they would be packed away in boxes, and I would forget to use them, so it really makes more sense for others to enjoy them. There will be room for both of the bookcases in the Homestead House, plus they will all be in plain sight. I don't mind paring down, I will concentrate on those foods that are my favorites, whole grain cooking, and baking, legumes along with canning and preserving.

As we sell off these pieces of furniture and the household goods we won't be needing or taking to the Homestead House, our little home here on the peninsula has taken on a quiet echo. My feelings of how to live mindfully are taking over and my creativity is being called upon time and time again. It is all becoming comfortable like a well-worn chambray shirt.  While I look forward to the changes, one change that will not happen involves my beloved Sunday dinners.

Our transition to 5th Wheel Living, an update on our progress.

No matter where we are, or what we are eating, Sunday dinner will be served. We will sit at our dining table with a cloth napkin in our lap, enjoying what we have cooked, and the company of the other. Because it is the little things that make a home and keep the family together. It is what you do regularly that defines you. And to me, Sunday dinner is family and family is love.

Along with selling the furniture and household goods, we are also eating down the pantry and freezer. I have some preserved lemons and a jar of capers to use up. We have a chicken to roast, along with some red skinned potatoes. The flavors of lemon, capers, and chicken will taste wonderful. This kind of spur of the moment creative cooking is enjoyable to me and always has been.

Our transition to 5th Wheel Living, an update on our progress.

Earlier today we had discovered that the nectarines purchased on our last grocery trip had begun to mold as they rested in the cloth-lined (I think this is where we got into trouble...) basket. I cleaned them up the best I could by cutting off and discarding the moldy parts. The edible parts were sliced to bake up into a delicious fruit crumble. And as luck would have it, I had a generous cup of red currents in the freezer to add in for color and flavor. Except for a bit of rhubarb to cut, the currents signal the end of our harvests for the year.


And so it goes with our transition process. We glean, and sort, and decide.

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