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Moving Day!

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…  moving!


We will be moving for the next few days, having achieved our dream to sell our home to travel full time. We will be back, right here, as soon as is possible!

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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Banana Bread, with Pan Roasted Bananas

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…

Butter Roasted Bananas, Banana Bread
Roasted Bananas, Banana Bread

Banana Bread, with Pan Roasted Bananas
by the seat of my pants
350-degree oven

6 large very ripe bananas
1/4 c butter
1/2 c sugar
1/2 c brown sugar
1/4 c oil
1/4 c milk
2 eggs
2 c flour - whole wheat flour works great here!
1 tsp baking soda
1 tsp salt
1 1/2 c walnuts, chopped small (I think that helps keep the slices intact)


Combine 4 bananas and the butter in a skillet. Saute over medium heat until golden. Turn as needed. When soft cut into smaller chunks, continue turning to brown all surfaces. When all sides are golden brown, remove skillet from the heat source and allow to cool.






Combine the remaining 2 bananas in a large bowl along with the sugars. Use a fork to mash the bananas and sugars together. Add eggs, milk, and oil. Stir to combine all ingredients making sure the eggs are well incorporated into the mixture.



Combine the flour, salt, and soda in a medium bowl. Whisk to distribute soda and salt throughout the flour.

Gently mash the cooked bananas with a fork Stir the cooked bananas (along with the browned butter) into the banana milk mixture. Stir well. Add the flour mixture to the bananas. Stir well to combine. Stir in the chopped walnuts.



Pour into a prepared loaf pan.  Bake 350 degrees for 45-55 minutes until tests done, in your oven. Let cool in the pan 10 minutes, turn out onto a rack or towel and allow to cool completely. This bread is delicious, a good 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. 

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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Chocolate Cupcakes, the self filling kind!

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 delicious mini cakes scream party! They are very easy to make, using common pantry ingredients plus they bake up moist and not needing anything additional, but hey when you are having a party, sometimes more is better! 

This platter of mini cakes is perfect to share with friends at any gathering or send along as a thank you for those that have given you help oh say moving or building a driveway because they are that good! And for those camping trips, they don't need fancy serving ware, just grab, and enjoy...

Easy Cream Cheese Center in a Chocolate Cup Cake.
Self-filling Chocolate Cupcakes. 

Chocolate Cupcakes
adapted from:  The Frugal Foodie Cookbook
350 degrees

Chocolate Cake Batter
3 c flour
2 c sugar
1/2 c cocoa powder (press through a sieve)
2 t baking soda
1 t salt
2 c cold water
2/3 c oil
2 T vinegar
2 t vanilla

Combine all dry ingredients, in a large bowl. Add all wet ingredients, mix whip a whisk, until smooth.

Cream Cheese Chocolate Chip Filling
1 8 oz package cream cheese
1/3 c sugar
1 egg
1 c chocolate chips


Cut cheese into 1-inch cubes, combine with sugar and egg, until smooth. Stir in chocolate chips.

Assemble the cupcakes:

Divide batter into 24 prepared muffin cups. Top with the filling, evenly.

I can be a drippy dipper with batter, don't let the messy look deter you from these goodies!

Bake 25 minutes or until done in your oven.


Makes 24 cakes

Serve with vanilla ice cream! For an extra special dessert, top with your favorite chocolate buttercream frosting or glaze.

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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Easy Peasy Cinnamon Rolls, the easiest Cinnamon Rolls ever!

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…

Simple things are usually the best.....like these delicious Cinnamon rolls.

Easy Peasy Cinnamon Rolls, the easiest Cinnamon Rolls ever!
Easy Peasy Cinnamon Rolls

The thing is though, you might want to get your skill down with a "practice" pan. That way you will have a really good idea of just what a great gift this pan of cinnamon rolls would make. However I need to be honest; you don't really need practice, because these rolls are really easy.

You can also make the recipe through the final rise, cover and refrigerate overnight and bake fresh for breakfast the next day. Yeast doughs are usually very agreeable to an overnight rest in the fridge.

The process and ingredient list do look involved, but (please) do not let that sway you in your decision to make these cinnamon rolls. I assure you, the ingredients are every day easy, the steps are easy and the rolls are delicious.

Easy Peasy Cinnamon Rolls
adapted from Yakima Herald-Republic Newspaper - Yakima WA
currently in my little black binder, on a very splattered page
makes a 9X13 pan of rolls

Dough
1 c milk, heated to very hot, but not boiling
1/4 c butter, sliced into pats
1/4 c sugar
1 t salt

Place butter, sugar, and salt in a large glass bowl pour hot milk over let sit until warm to the touch. The hot milk will melt the butter and warm the bowl. Prepare yeast mixture.


1 package yeast (2 1/2 t)
1/4 c warm water
pinch of sugar
Combine and let yeast activate or bloom.



To make the dough, you will need:
up to 41/2 cups of flour, measure out the full measure of flour and dip from that, do not use more.
1 egg

When the milk mixture has cooled to warm, stir in about 1/3 of the flour, beat well (11/2-2 minutes with a hand-held electric mixer is a good measure, you will develop enough gluten for a well textured and yet tender roll).



Add the egg, stir well.



Add another portion of the flour, beat until smooth (another minute works well).

Stir in the yeast mixture, and beat until smooth.

Add enough (or all) remaining flour or enough to make a soft dough - do not exceed the original 41/2 cups.
Mix well, the dough may appear lumpy.


Do not worry.
No kneading required, you could not knead this dough. It is very soft and will produce a soft roll.



Cover bowl and set aside in a warm place to rise, rising time may be 1 - 2 hours depending on how warm your kitchen is.

When doubled, deflate the dough and turn out onto a lightly floured surface.

For rolling/patting out the dough, you will need approximately 1/2 c flour.

 I prefer using a jelly roll style pan to keep the boundaries, both in terms of clean up and size of the patted/rolled out dough.

 You will need to use about 1/3 c flour on the pan, then sprinkle about 2 T flour over top of the dough. 
Important to remember:  This is a very soft dough, you will need to simply proceed with the directions, knowing that all will turn out as promised.


Turn the dough over in a tossing gesture, to gently coat with flour. Roll/pat dough out into a flat rectangle
about 1/2 inch thick.

Spread with the filling, to within 1 inch of the perimeter of the dough. You will want the outside edges free from the filling so that you can keep the filling in the dough together before cutting.

Filling
3 T melted butter
6 T sugar
3 t cinnamon
3 T brown sugar
Combine to make a spreadable paste.

Starting on the long side, roll up the dough.


Cut the rolled up dough into 12 equal pieces.

 I prefer to work in sections, I divide into four sections, then cut 3 rolls from each section.

Because the dough is soft, it may not keep a pretty shape, again do not worry. Simply proceed to cut each section and place the dough rolls into the pan.


Place in a prepared 9X13 pan. Cover again and let rise until doubled, 45 - 60 minutes.



Bake at 350 degrees for 25-35 minutes, until golden brown. Let cool. Glaze if desired.

Easy Peasy Cinnamon Rolls, the easiest Cinnamon Rolls ever!


Glaze
1/2 c powdered sugar
1 1/2 t milk
1/4 t vanilla
1 t butter
Beat until smooth, spread lightly over cooled rolls.

Makes 12 large rolls

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

How to Make Sugar-free Snipped Dates. Naturally sweet 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…

I love dates, they are not only sweet and delicious, they are very healthy. Dates are the perfect natural ingredient to use for sweetening other foods. The problem is that they are very very sticky! Commercially prepared snipped dates are sugar coated to keep them separated and easy to crumble over the top of oatmeal or other foods. Convenient yes, but I don't want or need that sugar...

For me, that sugar is one reason I don't buy commercially prepared snipped dates. Which sent me into the kitchen to create my own jar of sugar-free snipped dates. It is easy and only takes a few minutes to get the job done. Plus, sometimes I like this type of busy work, kind of like meditation, it helps me sort through life's decisions.

You might notice that my bag of shredded coconut is reduced fat. This purchase was actually an error, one of my great superpowers is to grab the wrong package from a shelf when I shop at a new store, and that is exactly how this ended up in my cart and then my kitchen. At first, I was going to return it, but my dear husband read the package and the fat is pressed out, no chemically removed. And it turns out it was perfect to use here. It is very dry in texture, but works very well to coat sticky stuff, like these dates! Plus I am thinking energy balls and homemade Lara bars would travel very well wrapped up in a bit of coconut.

How to Make Sugar-free Snipped Dates. Naturally sweet and delicious.
Sugar-free Snipped Dates.

Sugar-free Snipped Dates
by the seat of my pants
makes approximately 2 cups

18 Majool dates
1 - 1 1/2 c finely shredded coconut

Begin by opening the dates and removing the seed. Lay the sticky side down into the coconut. Start out with 1 cup of the shredded coconut, adding more as needed.

How to Make Sugar-free Snipped Dates. Naturally sweet and delicious.

Once all the dates have been opened and laid into the coconut to coat the sticky side, begin cutting into matchstick pieces. Use kitchen scissors for this, they work great!



Carefully coat the exposed sides of the matchstick date pieces. Remember the thinner you cut the matchsticks, the smaller the cubes of dates will end up.


And finally, cut the dates once more across the stick, into small cubes. Once they are all cut, toss in the remaining coconut, adding more if needed, until all the cut surfaces have been coated in coconut.

Transfer to a jar with a screwtop lid.

To use, spoon over cereal or other foods where you would enjoy a sweet 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!
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Individual Blueberry Cakes, a small batch 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…

Freshly made dessert for just the two of us has been a bit difficult. Since I no longer have a seething sweet tooth, it has not been a priority. But I am very happy to work on more recipes for just the two of us. My dear husband could eat ice cream every night and be completely satisfied (and truth be told, there is pretty much ice cream available, all the time), but sometimes I want a bit of dessert too...

These little individual Blueberry Little Cup Cakes are delicious! They are also very easy to whip up on a moment's notice, but I will tell you right now. My husband has requested that from now on, I double the recipe....

Individual Blueberry Cakes, a small batch recipe!
Individual Blueberry Cakes, a small batch recipe.

Individual Blueberry Cakes
by the seat of my pants
375-degree oven

1/3 c self-rising flour, you can find our whole grain recipe here.
1/4 c sugar
1T melted butter
1/2 t vanilla
1 t cider vinegar
approximately 1/4 c milk

1 c blueberries, frozen is fine
1 T sugar

Prepare 2 small baking dishes for baking, set aside.

In a small measuring cup, add the vanilla along with the cider vinegar. Add enough milk to equal 1/4 liquid total. Set aside for milk to clabber slightly.


Melt butter, let cool slightly. Add sugar, milk mixture,  and self-rising flour. Beat well with a spoon (about 25 strokes). Set aside.

Combine berries with 1 T sugar, mix well.


Divide half of the berries between the two baking dishes.


Top each baking dish with 1/2 of the cake batter.


Scatter remaining berries over the top of the batter, including any sugar that might be left behind.

Individual Blueberry Cakes, a small batch recipe!

Bake 20-25 minutes, or until done in your oven. Note:  if using frozen berries you will need to increase baking time by 10-12 minutes.

Tip: Place the small cups in a baking pan for baking, one larger pan is easier to remove from the oven than the little cups.

Let cool before serving, and if desired, top with a bit of whipped cream or 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 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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Dress up Your Mustard, or How to Upgrade Store Bought Mustard, and make it your own.

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 photo almost looks black and white, but it is not. This is a shot out the front door. The ivy growing under the fir trees has about 2 inches of snow covering it. The rest of the yard has almost 4 inches. The wind has now come up and snow is blowing about, making it difficult to see more than 3 feet in front of your path.

These flavor combinations are delicious and make great last minute gifts. But don't reserve these for gift giving, make some for your family to enjoy year round, you won't be sorry. Fancy mustard in gift shops is expensive, as you can see from below, delicious mustard is quite easy.

Dress Up Your Mustard
by the seat of my pants

I took a jar of Plockmans premium stone ground mustard (30.5oz), using 1/2 of the mustard add the following:

zest of 1 lime
1-2 T lime juice
3 T honey
1 T white balsamic vinegar
2 T sugar
1 T ground coriander

to the rest of the jar add:

2 c dried cranberries
2 T white cooking wine
3 T honey
combine in food processor until mixed and the cranberries are finely chopped but not pureed.

Store in covered jars in the back of your fridge to ripen for about 2 weeks.

I love flavored mustard, plus they keep practically forever and are great to spice up different foods, and I don't mean just sandwiches!

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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Carrot Cake Oat Bran 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…

Just like Carrot Cake, Oat Bran Muffins
Carrot Cake Oat Bran Muffins
It has been an interesting and fun week, job interviews, cooking, thrifting, a little time out on the water, along with some good reads and recipes from other blogs. The wonderful thing about reading other food blogs is that the food is tried and true. I had spotted this recipe over at Savory Sweet Life that I wanted to bake up today. A good looking, tasty muffin that will be great to have around for breakfast and snacks. For some reason, I have fallen away from the cold cereal and milk routine and getting tired of just buttered toast for breakfast. But who am I kidding, the best part is that these will be like carrot cake for breakfast. Now tell me, what is not to like?

While out thrifting this week I found muffin top pans. There they were in need of a good scrubbing, but otherwise in excellent shape, so into my shopping cart they went. They scrubbed up great, today they are being used to make these muffins.

The best part of having these pans? First muffins, then a couple of other uses are hamburger/sandwich rolls and individual fruit tarts. I would have never thought of making my own sandwich rolls years ago. And individual fruit tarts, come on, please! I was busy with babies, diapers, and canning. But then again, I had not run across that easy, delicious recipe for cottage cheese dinner buns that also works so well for sandwich buns. Tender and slightly sweet, the very reason we love homemade bread and buns!

Carrot Cake Oat Bran Muffins
adapted from: savory sweet life
350-degree oven

3/4 c flour
3/4 c whole wheat flour
3/4 c ground flax seed
3/4 c oat bran
1 cup brown sugar
2 t baking soda
1 t baking powder
1/2 t salt
2 t cinnamon
1/4 t nutmeg


2 eggs
1/2 c milk
1 t vanilla
1/4 c oil
1/2 cup applesauce
2 cups shredded carrots


3/4 c raisins, chopped
1 heaping c walnuts or pecans, chopped

In a medium-size bowl, combine the dry ingredients, whisk to mix everything together.

In a large size bowl, add eggs beating well, add remaining wet ingredients and stirring well to combine.


Stir dry ingredients into wet, combine but do not over mix, fold in the chopped raisins and nuts.


Scoop batter into prepared muffin tins until 3/4 full.


I like to simply divide the dough into the muffin cups, but I do not divide evenly. I now prefer to use a 1/2 c ice cream scoop.
This works well and I have muffins that cook all in the same amount of time. Which was not the case in previous baking times.

Bake for 15-20 minutes or until tests done in your oven.


Let cool in pans 10 minutes.

Carrot Cake Oat Bran Muffins

Loosen carefully and remove or cradle in the baking pans to finish cooling.



Hmmm, I think some cream cheese whipped with just a touch of honey would go great with these muffins.

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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