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Fruit and Veggie Breakfast Squares

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…

These little squares of goodness are a breakfast on your plate! Filled with whole grains, dried fruit, berries, and spinach, they are sweetened with maple syrup and take very kindly to rewarming and a smear of butter on the leftovers! What drew me to this recipe was the opportunity to use up the large packages of spinach we purchase to use in our sandwiches, and it is a stroke of genius that we not only remain frugal but have something delicious to enjoy!

I hope you give them a try, these squares are also perfect as a snack, when you are feeling a bit peckish from a long day, of doing exactly what you wish...

Fruit and Veggie Breakfast Squares, a meal in one easy recipe!
Fruit and Veggie Breakfast Squares.
Fruit and Veggie Breakfast Squares
adapted from:  the colorful kitchen
350-degree oven

2 c spelt flour
1/4 t salt
1 T cinnamon
1 T baking powder
1 c rolled oats

1 1/ 2 c berries (I used frozen blueberries and cranberries, frozen works great!)
1 large carrot, grated (I did not peel)
1/2 raisins, chopped if desired (I will use a full cup next batch!)
1 c firmly packed spinach leaves, then chopped

1/2 c real maple syrup
1/2 c coconut oil, melted and cooled
1/3 c milk
2 eggs
2 t vanilla

Combine dry ingredients, mixing well, set aside.

Prepare fruits and vegetables, have ready to stir in.

Fruit and Veggie Breakfast Squares, a meal in one easy recipe!

Add the wet ingredients (maple syrup through vanilla) to the dry ingredients, mix well, then beat about 15 strokes, stir in prepared fruits and vegetables.

Fruit and Veggie Breakfast Squares, a meal in one easy recipe!

Turn into an 8X11 pan, bake 35-45 minutes or until done in your oven. Let cool slightly before cutting into 8 pieces.

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. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


0

Peanut Butter Chocolate Pudding Cake, 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 dessert is one of those treats that you read about, and make, and upon first taste think, "it could be better". But because you hate food waste, you don't throw it out. And in the end, you are glad, because this is delicious when cool. and it goes without saying, a little bit of whipped cream is quite nice.

I have learned that I am not a fan of the flavor of hot peanut butter, not in cookies or this delightful dessert. But when cool, heaven help me! Peanut butter is always a good choice in desserts, sauces and sandwiches, and always present in my pantry.

Also having another slow cooker dessert is never a bad thing!

I do have to apologize, I have lost the source of the recipe. So if you developed this jewel, please let me know so I can give you your due credit!

Peanut Butter and Chocolate Pudding Cake
Use a 4 Qt cooker

1 c flour
1/2 c sugar
1 t baking powder
 1/2 t salt
Stir dry ingredients together in a large bowl.

1/2 peanut butter(warming the PB in the micro for 30 seconds will make this easier)
1/2 c milk
1 T oil
1 t vanilla
Carefully whisk together in a medium-size bowl. When smooth pour over the flour mixture and combine. 


Spray the cooker insert with Pam and spoon the batter into the bottom. Smooth the top. 


1/2 sugar
3 T cocoa
1 c boiling water
Carefully stir together until smooth, pour slowly over the cake batter in the cooker. 


Cover and cook on high 1 1/2 - 2 hours.
Let cool, serve with ice cream.
Serves 8

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. 

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0

Roasted Garlic 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…

Yesterday was a stock-making day. I had a bag of bones in the freezer and a crockpot at the ready to work hard for me all day, while I was off busy doing other things. The ending result was a gallon of delicious chicken stock. Once the stock was completed, I decided upon this simple yet utterly delicious soup. 


Roasted Garlic soup, delicious and so good for you with lots of garlic.
Roasted Garlic Soup.


Roasted Garlic Soup
adapted from:  Take This Dish and Twist It
by:  George Duran

2-3 heads of garlic (full bulbs)
2-3 t olive oil
2 T butter
1/2 c finely chopped onion
2 t paprika
1/2 t ground cumin
4 c rich chicken stock
sea salt
snipped fresh parsley
Garlic Croutons - see below, you can make these while the garlic roasts.

Preheat oven to 400 degrees. Cut the top off garlic, wrap in foil leaving the cut edge exposed. Bathe the top with olive oil. Roast 30 minutes, set aside to cool.

Gently squeeze garlic cloves from the head, separating the head if needed to make it possible for the garlic to slip free of the skins. Slice the garlic, if desired.





While the garlic is roasting, you can make the Garlic Croutons.




Assemble the soup:

Melt the butter in a large pan, over medium-low heat. Add onion and cook slowly for 5-8 minutes, or until the onion is soft and translucent, do not brown. Add stock, paprika and cumin. Bring to a boil, add garlic, reduce heat to simmer, simmer for 15 minutes. When using homemade stock, check for/and adjust salt.


Serve with snipped parsley and the croutons.

Makes 4 servings

Croutons

4 slices sandwich bread, crusts trimmed
1 T olive oil
1 clove garlic, crushed with the back of a knife.


Warm oil over medium heat, add garlic and cook until garlic is brown, remove and discard. Add bread, increase heat to high, gently cook and stir until bread is coated with the garlic oil and golden brown. Remove to cool to paper toweling.


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. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
11

Mocha Date Banana Bread

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

Banana bread is one of those classic quick loaves that is made countlessly across the world. It is not only delicious, but it is also delicious. Unfortunately, with the quick life of a banana, banana bread can become too common on your table and the family might not want to eat it again.

The solution there is to have several versions of banana bread and this one is unusual as well as delicious. My basic banana bread recipe is so easy to change up! It is delicious each and every time it is baked. In this house, banana bread bananas stack up, so the challenge is to use them in new ways and come up with an equally delicious loaf. This one fills the bill, feel free to add in some chocolate chips....




Mocha Date Banana Bread
350-degree oven

1 c snipped dates
1/2 c hot coffee

Cover dates with the coffee, stir once or twice while coffee cools. (I poured the coffee over the dates, let sit 10 minutes, stirred again and left for work.)

In a medium bowl combine and set aside:

1 c flour
1 c whole wheat flour - I used spelt flour
1 T cocoa
1 t baking soda
1 t salt

In a large bowl, beat together:

1/4 c oil
1/3 c sugar
1/3 c brown sugar
2 eggs

then add and stir well:

3 mashed bananas (about 1 c)

1 c chopped walnuts

Stir dry ingredients, add sugar oil mixture, mashed bananas, and the date mixture. Do not over mix. Pour into a prepared 9X5 loaf pan. Add the chopped nuts to the top of the loaf.

Bake 55 - 60 minutes or tests done. Let cool in pan 5 minutes, turn out to cool completely. Wrap and store 24 hours 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. 

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4

Homemade Beef-a-Roni

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…

Homemade Beef-a-Roni, make good use of leftover grilled burger patties!
Homemade Beef-a-Roni.

Whenever we grill, we usually grill extra meat or get a roast charred for a future meal. The extra flavor is worth planning ahead to make the most of the time using the grill.

Then there are times when too much was cooked, this can happen when guests are expected but showed up with small appetites. This recipe will help you with the "we cooked too much meat, now what?" problem.....

Grilled Burger is delicious in Homemade Beef-a-Roni.
Using the grilled burgers diced up, gave this dish a wonderful flavor. I will probably grill up extra burger patties in the future to use in dishes, the added flavor is great!

I decided on homemade beef-a-roni after seeing this link on the Perfect Pantry/facebook. I do not like pasta as much as Mr. Ruhlman so I won't use a full pound! I enjoy and like recipes like this, they are easy and easy to adapt to what you have on hand or more importantly, what your family likes.

This recipe is my kind of a make it up, use it up, and eat it up arrangement!

Homemade Beef-a-Roni
by the seat of my pants

1 medium onion diced 1/4 inch
1 T oil
1 t garlic salt
2 14 oz cans Italian stewed tomatoes
Seasoning of choice, I chose to make this very simple but you could add your families favorites here.
1 - 1 1/2 pounds ground beef or this is a great way to use up extra grilled meat, diced 1/4 inch
8 oz elbow macaroni (or up to 12 oz, depending upon how much pasta your family likes)
2 c (or more, it is up to you) grated cheese, use what you have


Saute the onion in the oil, until wilted, add the garlic salt and cook on low while preparing the tomatoes.
Pour both cans of tomatoes into a blender and puree, add this to the onions.
If using raw beef, saute separately and drain the excess fat, add to the tomato mixture.
Cover and simmer 1 hour.
Cook pasta until 1/2 done, drain well.
Stir into the tomato mixture and turn into a 9X13 glass pan.
Cover with the grated cheese and bake 30 minutes.

Homemade Beef-a-Roni, bake until bubbly and the cheese has a light crust.
Homemade Beef-a-Roni, ready to bake.

A delicious dinner that also reheats well. Add a green vegetable or a salad and some fruit and dinner is done.

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. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Western Style Baked Beans, in the crockpot

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…

These beans are delicious!
These beans are easy!
These beans are "man food", but everyone will love them, I promise...

Western Style Baked Beans, with three meats and zesty seasonings.
Western Style Baked Beans.
Western Style Baked Beans
adapted from:  Tasting Spoons
serves 8-12

1/2 to 1 pound ground beef, browned, drained and chopped if pieces are large (I use 1# gr. beef)

1/2 pound bacon, cooked, crumbled
1/4 pound ham, diced fine
62 oz canned Pork and Beans
3 T minced onion
1 1/2 t chili powder or 2 T Penzy's Arizona Dreaming Seasoning (I use the Penzy's)
2 T ketchup
2 T brown sugar
1 T molasses
2 T water (I did not add, my beans had enough liquid)

Add ground beef to the bottom of the crockpot, spread evenly. Combine all remaining ingredients, combine to mix, add to the crockpot, covering the beef, do not stir.

Cook on low 8 hours, stir gently to bring beef up into bean mixture,

Serve.

Leftovers freeze well.

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. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Maple Cornbread Muffins

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 am not a vegetarian, haven't even considered it. But I am a child of the 50's and having grown up in Marin County California, I am attracted to ideas of a different nature. Having been exposed to the colorful world around me at a very impressionable age, I came away with what I consider to be the best of it all. Vegetarian cookbooks seem to fall in that category, for me; a carnivore.

Also they usually have great whole grain baked goods and main dish recipes that are full of vegetables. Both of these items, using more whole grain and eating more vegetables, are on my "bucket list" of kitchen changes.

This was another book I was able to pick up for a song, at the local thrift store. The recipe that caught my eye right away was the Maple Cornbread Muffins. We had these for breakfast this morning, along with bacon and eggs. The maple flavor is mild. Best of all these are good, they are especially good with raspberry jam!

They would also be great alongside a bowl of soup, chili or salad.

Maple Cornbread Muffins
adapted from: Horn of the Moon Cookbook
400-degree oven

1 c whole wheat pastry flour
3/4 c all purpose flour (you may use 100% whole grain if you wish)
2/3 c cornmeal
1 T baking powder
1/2 t salt2 eggs
1/3 c real maple syrup
3/4 c milk ( I almost forgot this ingredient, you can tell; it is not in the photo!)
1/2 c butter - melted and cooled*

Whisk together all the dry ingredients in a large bowl. Beat eggs, syrup, and milk together, beat in butter. Combine wet and dry ingredients. Spoon evenly into 12 prepared muffin tins.
Bake 20 minutes or until golden.

Makes 12.



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. 

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*I will substitute coconut oil for the butter n future batches.
10

Spanish rice

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 cooking with vinegar, it always adds a fresh flavor to food. And this dish is the perfect one to see how vinegar can work to enhance the flavor of your finished dish, without making it sour. Yes, vinegar can be sour, but if used correctly is it delicious!

This dish is easy to adapt for more servings. Simply double the water and the rice, call the family and enjoy dinner together.

Spanish Rice, fresh, homemade and delicious!
Spanish Rice.

Spanish Rice
adapted from: Gourmet Vinegars, How to make and cook with them.

1 pound lean ground beef
1 medium onion
1 green pepper roasted, seeded and diced
1 red pepper roasted, seeded and diced
1 14 oz can of diced tomatoes
2 tsp chili powder
1/2 tsp cumin
1 1/2  tsp garlic salt
3 T Red wine vinegar
2 tsp Worcestershire sauce
1/2 c rice, we use brown rice and cook for a bit longer.
1 c water

Brown the beef and onion in a dutch oven, drain excess fat. Stir in all remaining ingredients, bring to a boil, cover and simmer 20 minutes.

Serves 4 - 6

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. 

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2

Whole Grain Flatbread

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 we are living in our RV and traveling full time, we can have periods where a simple staple, such as bread is on our shopping list, but not in our cupboard. Fortunately, people have been making and enjoying flatbread for centuries. I came across a recipe for whole grain flatbread while reading My Pantry, by Alice Waters. From there I adapted this versatile recipe to use just 3 ingredients, perfect for any RV kitchen. And perfect to stir up on a moment's notice when you too have discovered that bread is on your shopping list, but not in your cupboard.



The real beauty in this simple bread, however, is the ability to freshen it over a simple gas flame, and fortunately, all RV cooks have one!

Whole Wheat Flat Bread
inspired by: My Pantry, by Alice Walters

2 c whole wheat self-rising flour
2 T oil
2/3 c warm water
additional whole wheat flour for shaping

In a medium sized bow. combine flour, oil, and water. Beat with a spoon, until well mixed and the mixture forms a solid ball around the mixing spoon. You my knead by hand or  "knead" the dough in the bowl, by folding and pressing with the back of a spoon, continue doing this until the dough begins to firm up. Cover with a towel and let rest 30 minutes.

Easy 3 ingredients Whole Grain Flatbread
Easy 3 ingredients Whole Grain Flatbread

Divide the dough into 12 balls, note: you may need additional flour if the dough is sticky.

Using a rolling pin, roll the balls into an oval shape approximately 3 1/2 X 7 inches.

Alternately, you may press the dough with the palm of your hand, until the approximate size is achieved. I have found the plate and palm method superior over a rolling pin...

Easy 3 ingredients Whole Grain Flatbread

Easy 3 ingredients Whole Grain Flatbread
Easy 3 ingredients Whole Grain Flatbread

Easy 3 ingredients Whole Grain Flatbread

Using a cast iron pan, over medium heat, cook 2 or 3 flatbread at a time until firm and with golden brown "freckles", turn and repeat for the other side. Lay on toweling to cool.

Serve warm and fresh from the skillet.











To serve the next day, blister a flatbread over a gas flame (carefully!) while using tongs.

Easy 3 ingredients Whole Grain Flatbread

Easy 3 ingredients Whole Grain Flatbread

For breakfast add a drizzle of honey or a bit of cream cheese and some jam. For lunch a smear of hummus or nut butter. You can, of course, enjoy the flatbread as an open face sandwich, just pick your favorite toppings!

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. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


2

Browned Butter Chocolate Chip Cookies, the best chocolate chip cookie I have EVER made!

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…

Browned Butter Chocolate Chip Cookies, the best cookies I have ever made!
Brown Butter Chocolate Chip Cookies

These are the best chocolate chip cookie I have ever made. So by extension, they are also the best chocolate chip cookies I have ever eaten! Plus there is a convenient bonus to these cookies, you don't have to wait for the butter to come to room temperature before you start mixing everything together. Which makes this a great spur of the moment treat.

Almost like instant gratification, in chocolate chip cookie form. But hey, don't take my word for it, start browning some butter.....

Browned Butter Chocolate Chip Cookies
adapted from: How Does She ?
350-degree oven

1/2 c butter

1/4 c butter - cut into 4 slices
1 c brown sugar
1/2 c sugar

1 egg
1 egg yolk
1 T vanilla

2 c flour
1/2 t salt
1/2 t baking soda


1 1/2 - 2 c chocolate chips
1 c pecan pieces or walnut pieces

Place the 1/2 c butter (1 cube) into a small flat pan, melt over medium-low heat, then carefully let butter brown to a golden brown. Set aside to cool slightly.











Place the 4 slices of butter in bottom of the mixer bowl, add the brown sugar and sugar, add cooled butter and mix until creamy.




Next add the whole egg, the yolk, and vanilla, beating well.


Add flour, soda, and salt, mix well. The mixture will be smooth and creamy. Quickly mix in chips and pecan pieces.

Using a large cookie scoop (2 T size) scoop dough onto prepared cookie sheet. Bake 12-15 minutes. Edges will be golden, do not over bake.


Makes about 2 1/2 dozen cookies.

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. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
14

Cabbage Salsa!

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 had joined the kids for dinner a few nights ago, and as luck would have it, we decided to enjoy dinner out. Once the decision was made to eat out, next we had to decide where. Quickly we all found agreeing on Mexican food.

Once there we were given the usual basket of chips and a bowl of salsa, except this, was not the usual tomato salsa, this was a delicious chopped cabbage salsa. Once I tasted it, I am pretty sure I ate more than my fair share, but fortunately another bowl was delivered before we could even ask!

Now the quest was on, how could I make this myself, at home? I love the internet for times like this, a few key taps and I had a plethora of cabbage salsa recipes to look through. Now seemed exactly like the restaurant salsa, but that did not get in the way of giving it a try. And I must say, while not exact, it is very tasty. I will be making this again because there is always a reason to enjoy crunchy chips with salsa.

Cabbage Salsa, crunchy and delicious!
Cabbage Salsa
Cabbage Salsa
adapted from Life's Ambrosia

1/4 wedge from a medium size head of cabbage, chopped fine
1 tomato, diced
1/4 bunch cilantro, minced*
1/4 t garlic salt
1 slice white onion, minced*
juice of 1 lime
1 jalapeno pepper, seeds removed and minced*

Cabbage Salsa, crunchy and delicious!

Combine well, let sit at room temperature to mellow and allow the flavors to marry.

Cabbage Salsa, crunchy and delicious!

One to two hours is fine. Serve at room temperature with crispy tortilla chips.

Enjoy!

* You may use more of this ingredient if desired.

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!
4

Shoo Fly 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…

Shoo Fly Cake, a delicious old fashioned molasses and crumb top  cake.
Shoo Fly Cake

This is a simple dessert, delicious on its own, or it can be added to. And by added to I mean, homemade applesauce or port wine stewed dried plums served alongside, making it company fare. Or for Sunday brunch or dinner for the family, after all, we don't save everything for guests around here!

I found this recipe so many years ago, and it took me a few years before I baked it. But I knew I would love it, and I did. This is one of those simple desserts that can be eaten several times a year, just like gingerbread, yellow cake, or your own favorite dessert and you won't grow tired of it.

The next time I make this to enjoy, I will use whole wheat pastry flour in place of the all-purpose. I will keep you posted when I do.

Shoo Fly Cake
adapted from a recipe found in a magazine many years ago, author unknown, but thanked many, many times.
350-degree oven

21/2 c flour
3/4 c sugar
1 t soda
Whisk together in a large bowl.


I use evaporated cane juice/organic sugar, it is darker in color, but not noticeable in the finished baked goods.. 

1/2 c butter

Cut in butter until mixture looks like cornmeal. Reserve 1/3 c of this mixture and set aside. 

 

  This is so easy, add 1 c hot water to the cup, slowly pour molasses until total equals 1 1/2 cups, then stir.

 1 c hot water
1/2 c molasses
Stir together and add to the crumb mixture in the large bowl, stirring just to blend. Pour into a prepared 9 inch round baking pan.

Add 2 T brown sugar to the reserved crumb mixture, mix well. Sprinkle evenly over the top of the cake batter.
Shoo Fly Cake, a delicious old fashioned molasses and crumb top  cake.

Bake 25- 30 minutes.

Serves 6-8 with whipped cream and fruit or just a small scoop of vanilla ice cream. But this cake is also delicious plain, right from the oven, after a brief cooling period!

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. 

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PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!
2

Lemon and Mustard Salad Dressing

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…

If I got to live in a perfect world, I would serve a crisp salad each evening with a freshly made salad dressing, and never purchase another bottle of the stuff. But alas my world is not perfect and even I get tired of salad every night. The homemade salad dressing part? That I can do.

I know what you are thinking, parsley again?

Yes and for a good reason. Most salad dressings and vinaigrettes are very high in fat content. Good quality olive oil is wonderful, and we need healthy fats in our diets. But let's be honest, we don't have a problem getting enough fat in our diets here in this country. Maybe the right fats, but certainly not enough fat. Enter parsley, and a host of other ingredients, these ingredients can take the place of some of the added fat and offer good nutrition in the trade. Your own homemade "light" salad dressing.

Lemon Mustard Salad Dressing
adapted from:  Salad Dressings!
by:  Jane Marsh Dieckmann

1 bunch of parsley, washed, dried, trimmed with a 2-inch stem attached
1 green onion, sliced thin
1 clove garlic, minced
juice of 1 lemon, strained
1 T sugar
1/2 t salt
2 t Dijon-style mustard, or 1 T of a milder grainy type
1/3 c olive oil
1/2 c buttermilk

Combine all ingredients through olive oil in processor bowl, process until smooth(ish).



Lemon and Mustard Salad Dressing, make your own salad dressings!
Lemon and Mustard Salad Dressing.


 This lovely dressing is delicious over sliced tomatoes or steamed and chilled vegetables, for a delicious way to add more vegetables when a tossed green salad is not available or not on the menu.


Scrape down sides, add buttermilk, process additional 30 seconds.


Decant into a jar, refrigerate, shake before using. Makes approximately 1 1/2 c cups.

Enjoy!

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