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Better Whole Grain Banana Muffins, small batch cooking

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…

Bananas are tricky, one moment not ripe enough to eat, then the next, too ripe to eat fresh, but needing to be baked into something delicious. Often times I have struggled with over ripe bananas because there were not enough for a standard batch of (12) muffins. The only solution was to place them in the freezer to wait for more bananas and finally be used in something, anything actually.......only to be forgotten about until it was too late.

See, what did I tell you, poor banana management!

And then I played around with this small batch banana muffin recipe and made it better. So good in fact that a couple of bananas to make this recipe again, are highly sought after. I would like to present a better banana muffin, made with whole grains.

Better Whole Grain Banana Muffins, small batch cooking.
Better Banana Muffins, fresh from the oven.

Whole Grain Banana Muffins, a small batch recipe
adapted from: Banana Muffins
350-degree oven

Note: this recipe makes 6 large muffins or 12 standard size.

3/4 c all purpose flour
3/4 c whole wheat pastry grind flour (important use the pastry grind for a tender muffin)
1 1/2 t baking soda
1/2 t salt
1/2 c sugar

1 t vanilla
1/2 c buttermilk
1/4 c oil
1 egg

2 bananas, mashed well with a fork

2 T sugar
1/4 t cinnamon

In a large bowl, whisk together the dry ingredients. Make a well in the center of the mixture. Add all liquid ingredients, adding the egg last. Beat the egg into the milk mixture in the center of the well, add the mashed bananas and fold entire contents together.

Divide into 6 prepared muffin cups. Combine the remaining sugar and cinnamon, sprinkle evenly over the tops of the muffins.

A little sugar and spice over the top before baking.

Bake 20-25 minutes or until done in your oven. Let rest 5 minutes, carefully loosen around the edges (if not using liners) and tip over in the cups to cool completely.

Makes 6 (large, see note above) delicious 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. 

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1

Ezekiel Bread made with whole grains, our daily 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…

For me bread making has always been more of a process than an actual recipe. There is no bread that is not edible, in my opinion. True there is bread that is better than some, but bread is always usable. It might be french toast, or stuffing or even simple bread crumbs, but bread can always be used in full. Couple that with my frugal nature and bread is always used up in this household.

Ezekial Bread, an ancient idea for complete protein.
Ezekiel Bread made with whole grains.

Because of my opinions about bread (And they are just that; opinions. not facts or rules.) I am fearless or some might say foolish in the kitchen when making bread. It doesn't have to be perfect to eat or even share in a post for those that come to visit. Actually my entire content is about improvements for family and home, written like a conversation had during a visit and less like an actual article.

Bread can also be broken down into steps, which works well for those that work at home on a tight schedule or those that work out of the home. I fall into the group that works away from home, but I still want to bake our bread and cook from scratch. For our family a healthy loaf of bread means that a good meal is never far away even if it is only to scramble some eggs or heat up homemade soup or stew stored in the freezer.

When I first purchased my new mixer, I had to rethink kneading bread (especially since bread was the reason for the purchase). My Kitchen Aid would not handle a standard loaf without over heating and shutting down. The first batch was delicious, but lacking in proper texture, due to a lack of  sufficient kneading. This newer version is delicious but also has a very nice texture,yet like all yeast breads improve as the maker perfects their technique. I did make one change, I eliminated the rice for this version.

This bread is soft, stays fresh, freezes very well with no indication of being frozen and does not mold. Our family of 2 keeps a loaf on the counter (wrapped in a heavy duty plastic bag) until it is gone - 5-7 days and it is just as delicious on the last day as on the first. Yes it is a bit drier as any bread will be, but let me tell you, this bread beats store bought any day......

Ezekiel Bread with whole grains
by the seat of my pants
makes 4 loaves

1 c water
1 t cider vinegar
whole wheat flour

1/2 c raisins, chopped very fine

1/2 cracked wheat
1/2 c steel cut oats
boiling water

1 c warm water
1 T yeast
1 t sugar

1/2 c lentils - milled
3 c wheat berries - milled on pastry flour setting ( 4 cups if not milling own flour)
3- 4 T gluten flour

1/2 c coconut oil
1/2 c honey
2 eggs

1/2 c finely chopped toasted walnuts
1 T sea salt
All purpose flour  1-2 cups



Combine water, vinegar and enough whole wheat flour to make a stiff dough. Stir in raisins. Cover and set aside.
In a separate bowl or pan cover the cracked wheat and steel cut oats with boiling water, cover and set aside. Set aside 8-24 hours as your schedule dictates......

The following day:

In large bowl or bowl of stand mixer; combine warm water, yeast and sugar. Let proof.
Drain cracked wheat and steel cut oats,  add to mixer bowl, add soaked wheat and raisin mixture.

Next add in the following order:
Milled lentils, whole wheat pastry flour, gluten flour.
Coconut oil, honey eggs, salt.
Walnuts, sea salt and start with 1 c all purpose flour for kneading.

Knead mixture until dough is formed and the sides of the bowl are clean, using only the smallest amount of additional all purpose flour needed.

Serious yeast action!

Let rise, covered until doubled.

Divide the dough to form loaves.

Punch down, divide into 4 equal parts.


Ezekial Bread, beginning of second rise.

Place into prepared pans for second rise, I like to use the dough proofing setting, but any warm environment will work just fine.

Ready to bag and freeze.

Bake in preheated 350 degree oven 35-45 minutes or until done in your oven. The loaves will have shrunk away from the sides of the pan and turn out perfectly.


There is no escaping the clean up!

When bread is completely cooled, wrap and freeze until needed.

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 

4

Banana Muffins, small batch cooking

As I had shared when I posted the Apple Crisp recipe, my biggest challenge is small batch cooking and baking. With this cookbook, I hope to change all that! This book has some great recipes and most appear to be easy to adapt for variety. For instance these banana muffins could become apple spice muffins or pumpkin chocolate chip muffins with a different choice in fruit.


My love of cookbooks is widely known, yet when I have browsed through small batch cooking; cook books, often times I have been disappointed with the quality of the recipes. Frequently a book in this category will call for half of an ingredient (like a beaten egg) leaving a portion of food that ultimately leads to waste. And while I know these authors worked hard on the content, those books stayed on the shelf at the store, instead of coming home with me.

I have been cooking long enough to cut a recipe down mathematically and come up with my own version of a smaller batch. But I also know from experience that while doubling a recipe works very well, cutting one in half, often does not. I was looking for formulated small batch recipes, that cooked or baked up just as well as full sized recipes have always done. You know quality food, not this will do food.  This area of cooking is really a specialty, and after all these years plus my own failed attempts, no one can convince me otherwise.

Banana Muffins.
Banana Muffins

You might be asking why I did not come up with my own versions of small batch recipes, and the short answer is, I did not want to have the food waste that recipe testing can produce. In our small family we already eat leftovers frequently and there is some wasted food. There would be more waste with recipe testing. Plus multiple repeats of the same food.....

It is also widely understood (especially in my own family household) that I hate food waste. I believe food waste to be the number one area any household can save wasted money. Wasted money! Yes, if you are wasting food, you have also wasted the money used to purchase the food.

Once we started growing a garden, I noticed a new awareness developing in me. I began to respect the food we grew in ways that I did not respect the food purchased at the grocery store. And I realized that I had an investment in our garden harvests. We invested land, time and hard work to produce that crop, and now those vegetables had intrinsic value to me. Where as the produce I purchased was simply a product. In that process of growing a garden, I began to define and understand myself better. And that is the long version of why I did not begin recipe testing for small batch cooking.

Banana Muffins, ready to serve.
Banana Muffins, fresh from the oven.

NOTE:  This is a basic, subtle flavored, not too sweet muffin. Perfect to enjoy for breakfast or with soup or salad at lunch. If you like a sweeter muffin, you could increase the sugar to 1/2 cup. This will be a fun (and easy) recipe to adapt for different flavors!

Banana Muffins
adapted from: The Gourmet Toaster Oven
makes 6

2 banana, coarsely mashed
1/2 c buttermilk
1/4 c oil
1 egg
1/3 c sugar

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

1/2 c chopped walnuts, if desired


Combine wet ingredients in a large bowl, set aside. In a medium sized bowl, combine dry ingredients to distribute the salt and soda evenly.


Add dry ingredients to wet ingredients, fold in, taking care to not over mix.....(unfortunately this is also an area I am trying to improve on).


Divide into prepared muffin cups, bake 350 degrees 20-25 minutes or until done in your oven.

Toaster ovens are excellent for small batch cooking!

Enjoy!

KITCHEN TIP: While I used the standard two bowl method in photographs for this recipe, in real life I would use only one bowl. Starting with the dry ingredients, combine in a large bowl, make a well in the center, add wet ingredients and fold together. Divide into prepared muffin cups, then bake. Easy and the clean up is quicker!

I know that over mixing the batter creates 
"mountain top" muffins, 
this is a hard habit for me to break.....

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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12

Golden Corn Cake, The Original FANNIE FARMER 1896 Cookbook

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 little loaf is a handy one to have in your repertoire, it goes perfect with just about anything and the other night I came home to stew and Golden Corn Cake for my supper. I am sharing this recipe exactly as written.....

Fannie Farmer's Golden Corn Cake.
Golden Corn Cake, Fannie Farmer circa 1896.

Golden Corn Cake
bake 20 minutes in a "hot" oven (400 degrees for today's ovens)
makes: one loaf

3/4 c corn meal
1 1/4 c flour
1/4 c sugar
4 t baking powder
1/2 t salt
1 c milk
1 egg
1 T melted butter

Mix and sift dry ingredients; add milk, egg well beaten and butter; bake in shallow buttered pan in hot oven twenty minutes.

This is delightful bread, quick, tender and wonderful as leftovers.


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 


6

Whole Grains Ezekiel Bread

Yeast breads have a reputation of being fussy, but if you look at yeast bread (or dough specifically) in another light you will see something different. While they can be fussy, they are also one of the most forgiving foods you will ever make in your kitchen. Forgiving you say?

Yes, yeast dough will take a long rise, multiple risings, temperatures that are too cool or too warm. Just about anything, because no matter what happens you can get dough to rise and bake it into bread.



Now I would be remiss if I did not say that if you stray too far from the recipe (any recipe for that matter) there will be some changes in the finished product. It might be flatter or chewier, even denser. But it will still be delicious, all homemade bread is.



I happen to love toast. So when I am developing a bread, it is always with toast as the finished product, that comes to my mind. Crunchy, chewy, delicious toast. Fortunately I have also found that breads with bits of fruit and nuts, make great sandwiches too.

Cooks Update:   I am working on perfecting this delicious loaf. It is delicious, but heavy in texture. I have made this a couple of times since posting this original recipe and we enjoy it more and more with each batch. I have changed a technique or two, for instance I now mill the majority of the flour on pastry setting which provides a very soft loaf of bread. Please stay tuned for further updates, and I will link back to a new and improved version! (10/15/2015) You may like this softer version better.

Whole Grains Ezekiel Bread
by the seat of my pants
makes 2 large or 4 small loaves

The day/night before:
1/2 c cracked wheat berries
boiling water to cover
let sit overnight, drained well

The next day:

1/3 c short grain brown rice
dash salt
scant 2/3 c water
Bring to a boil in a covered saucepan, reduce heat to simmer, cook 30 minutes. Turn off heat let sit until barely warm.

1 c warm water
1 T yeast
1 t sugar
big pinch ginger

2 - 3 c whole wheat flour, use enough to make a stiff "batter" consistency
3/4-1 c raisins, finely chopped (I use the full cup, I like the flavor and yet it is no too fruity.)
1/2 c honey - warmed gently

sprinkle yeast and sugar in the bottom of a large bowl, add warm water, sprinkle with ginger. Let sit until yeast is dissolved and ginger is re-hydrated. Add honey, raisins, cooked rice and cracked wheat. Stir in enough whole wheat flour to make a very stiff dough.


Cover and let rest. You may let this rest overnight or all day, whatever works out best for your schedule.

To finish the dough:

1/2 c coconut oil, melted and cooled
2 eggs
1/4 c molasses
scant 1 T and 1 t sea salt
1 c old fashioned oats
1/2 sliced almonds - if desired
1/2 c chopped walnuts - if desired

remember to inspect the lentils, before milling....

1/3 c lentils - milled
1/4 c gluten flour

Note: this is not a sweet bread, If you want a sweeter loaf, add 1/4 c brown sugar

all purpose flour to bind dough and begin kneading process

oat bran or additional flour for shaping the loaves

Drain cracked wheat berries. Combine the first batter, rice, cracked wheat berries and remaining ingredients.

Begin kneading the dough adding all purpose flour until dough leaves the sides of the bowl and clings together. Knead additional 6-8 minutes, as required.

Note: this dough is sticky even when kneaded for correct length of time. However the this trait seems to be gone after the first rise.

Cover, let rise until doubled.


Deflate, shape into loaves, let rise again until doubled.



To bake, place loaves in cold oven, set temperature to 350. Bake 40-50 minutes until done in your oven.

You may also store the dough, baking as needed.

Makes 2 large loaves or 4 small.

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 
9

Basic Wheat Bread with Raisins Dates and Walnuts, for the first time baker

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 we returned home from Christmas spent out of town with the kids, we had been blessed to be a part of an extended celebration for friends and family. My daughter and I cooked and washed dishes for three days! I got to see how proud I am of her for her own home management and I learned a couple of cooking tricks as well. 

Once home we took a day to rest and honestly I was a bit over-done in the cooking area. I also had a husband under the weather and as such, we extended our quiet time for a few more days. Fortunately, he is better now and along the way, I started in with my kitchen changes for 2017, I began baking our bread. 

Basic Wheat Bread from Healthy Bread in Five Minutes a Day. Easy no-knead process.

I had picked up Healthy Bread in Five Minutes A Day, a few months ago without knowing I would make this change for the new year. I decided to start out baking from this book with this change. I need to clarify that I originally started baking bread for my family 40+ years ago, the old-fashioned way. I would mix everything in a large bowl, turning the mass out to be kneaded into a silky mound. Let it rise, then shape into loaves, to be set in a warm place to rise a second time before baking. 

After the bread was baked, I would stash one loaf into the freezer for later, then in a few days, the baking process was repeated. We ate white bread at the time for our daily bread, but later I started experimenting with oats and other grains. But we never ate whole grain bread as our daily bread. That Christmas I was given a stand mixer with a dough hook. From there our bread was more consistent in texture and I could tell by the sound of the mixer when kneading was complete. It took me awhile to realize I missed the hands on feel of baking after I got the mixer, but other tasks were calling just as loudly for my time. 

Basic Wheat Bread from Healthy Bread in Five Minutes a Day. Easy no-knead process.

Fast forward those same 40+ years and bread baking has surged in popularity and there are new baking processes one might wish to try. Which brings us to this bread recipe, there is no kneading, none. I am trying hard to take that information in and use it in full because my learned (and well used) technique is that bread dough is kneaded. 

And while this bread has a good flavor, and would be a perfect recipe for any beginning baker, in my opinion, kneaded bread dough produces a more tender crumb and an airy light loaf. That soft and uniform crumb of the finished loaf is only achieved with the development of gluten in the kneading process. 

Based upon our taste test, I have, to be honest, and offer that no-knead bread will have a dense texture in comparison to the loaf of bread, that has been kneaded. Making no-knead bread perfect for toast, but too heavy and dense for sandwiches.  

Here goes...

Basic Wheat Bread, easy no-knead process, perfect for a new baker to master.
Basic Wheat Bread with added Raisins, Dates, and Walnuts

Basic Wheat Bread
adapted from: Healthy Bread in Five Minutes A Day
350-degree oven, on baking day

5 1/2 c whole wheat flour
2 c all purpose flour 
2 packets yeast OR 1 1/2 T bulk yeast
1 T sea salt

1/4 c oil
1/4 c honey
3 1/2 c warm water

Combine the dry ingredients in a large bowl, whisk to combine. Add oil, honey and water. Using a wooden spoon stir the contents of the bowl together, making sure that there are no wet pockets and no dry pockets. When all ingredients are mixed together and the dough is uniform, cover and let rise in a warm place for 2 hours. 

Stir down the dough, and place into a lidded container. Refrigerate for 24 hours before baking. Note: the dough is easier for shaping after the resting period. This amount of dough will make four round artisan loaves or two standard loaf pan, loaves of bread. The directions below are for loaves of bread.

On baking day, for one loaf, remove half of the stored dough. Shape into a loaf on a lightly floured surface, place into a prepared loaf pan, let rise until doubled in size. Place into a cold oven, and preheat the oven to 350-degrees. Let the bread bake 35-45 minutes or until done in your oven. 

Turn bread out to cool, when completely cool, wrap for storage. 

It is very easy to knead fruit and nut pieces into the dough when shaping before baking. The perfect time to turn a portion of dough into a fruited bread. Come to think of it, diced cheddar would also be good.....let the baking begin!

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 
14

Pumpkin Bread, it's good year round!

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…

Originally I was not going to share this recipe. I had made this Pumpkin Bread recipe for Christmas gifts to our neighbors. However, when I cut the loaf, I was not real happy with it. Because I did not see the bigger picture. 

As the days of winter continued, and we consumed the loaf, I got a very clear picture. Which is this, this loaf of Pumpkin Bread is a wholesome, delicious quick bread that adapts to any meal you wish to serve it with. Yes, any meal. 
Whole grain and honey sweetened Pumpkin Bread makes great french toast.
Pumpkin Bread French Toast.

It is great buttered with a bowl of soup for lunch or made into french toast for breakfast and it is excellent as cinnamon toast as well. I am not certain why I always relate a loaf of quick bread with sweet and/or dessert. But honestly, a loaf of quick bread is so much more. And I hope you give this one a try, made with whole grain and honey, it is perfect to offer to family and friends at meal time.

Honey Sweetened Whole Grain Pumpkin Bread.
Pumpkin Bread, whole grain, and honey sweetened.

Pumpkin Bread
adapted from: The Farmer's Cookbook
325-degree oven

2 eggs
1/2 c honey (even with the honey, it is not too sweet...)
1 c pumpkin puree
1/3 c oil
1/2 c buttermilk or yogurt
1 t soda
2 c whole wheat flour - we prefer pastry grind for all baking.
1/2 t nutmeg
1/2 t cinnamon
1/8 t cloves - you may use more if desired

In a large bowl, beat together eggs and honey. Add pumpkin, oil and buttermilk, stir well to combine. In a small bowl, combine the flour, soda, and spices. Whisk to mix together evenly. 

Stir dry ingredients into the wet ingredients. Turn into a prepared loaf pan. Bake 60-70 minutes or until done in your oven. 

Let cool in pan 10 minutes, turn out and cool completely. Wrap in parchment and store 24 hours before slicing. 

Enjoy!

Pumpkin Bread toasted with Cinnamon Sugar Sprinkle.

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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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 
hearth and soul @ apriljharris.com
12

Brown Rice Raisin 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…


This recipe in the cookbook starts out having you cook brown rice and then proceeding to the bread making once the rice reaches a lukewarm state. I did not do that. However, it was for a very good reason. I believed that this recipe would be perfect to make the day after serving brown rice as part of our dinner. So I did...

It is very handy to have recipes that go from one meal or recipe to another, with no waste. Cooking rice for dinner is easy, making this bread the next day is perfect, plus I get raisin toast for my breakfast. I did make one change to the recipe, I used all whole wheat flour and added in some vital wheat gluten. In addition, I have the use of a heavy duty mixer for dough, if mixing by hand you will need to follow standard protocol for yeast dough.

On another note, I have begun letting my bread dough get a little extra lift by placing the loaves into the oven during preheating up to the baking temperature. It will reduce the baking time by a couple of minutes, and the extra rise is very nice. This bread is perfect for a daily bread, with or without the raisins. The texture is springy and light even made with 100% whole grain.

Brown Rice Raisin Bread, a great use for last nights leftover brown rice.
Brown Rice Raisin Bread.
Let's make bread, shall we?

Brown Rice Raisin Bread
adapted from: The Farmer's Cookbook. Recipes from America's Farm Kitchens
makes 2 loaves

1 1/2 - 2 c cook brown rice - bring to room temperature before using
2 c warm water
2 packages yeast - scant 2 T bulk yeast
1/4 c oil
1/3 c honey
2 T vital wheat gluten
6-7 c whole wheat flour (you may use part all-purpose if desired, amounts may differ)
1 1/2 c raisins
2 t salt

Place water and yeast in the bowl of stand mixer, let rest 5 minutes. Add remaining ingredients, mixing well, then change to dough speed, kneading until dough leaves the sides of the bowl, 8-10 minutes.

Place dough in well-oiled bowl, turn over to coat both sides. Let rise until doubled in size.
Brown Rice Raisin Bread, start to finish.
Punch down, divide into two pieces. Shape into loaves and gently place in prepared loaf pans. Let rise until double in size.

Place loaves in the oven, set for 375 degrees, allowing loaves to rise during the preheat period. Let bake for 30-35 minutes or until done in your oven. Let rest in the pans 5 minutes or so, turn out onto a wire rack to cool completely.

Wrap well if freezing for later enjoyment.

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 

12

Sugar Top, Fresh Apple Spice Muffins, whole grains, small batch cooking

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 the big move is over and we are settled in our new home, we have also settled into a visiting routine. While it is not perfect, it is also not permanent. And with each month that passes I will be one month closer to retiring, and living full time on the peninsula.

Sugar Top Fresh Apple Spice Muffins, whole grain and small batch.
Sugar Top, Whole Grain, Fresh Apple Spice Muffins.

This upcoming weekend is his journey to Vancouver, the perfect time to make these muffins. The first time I made the small batch recipe for Banana Muffins, I stayed on task and followed the recipe exactly. But as I am known to do, I wanted to change it up a bit with some whole grain and use a different fruit for variety.

This small batch is flavored with grated fresh apple and cinnamon, one of my favorite baking spices where apples are concerned. Remember this recipe when you have one ripe and sweet apple that must be used, it will serve you well.

Sugar Top Whole Grain Fresh Apple Spice Muffins
adapted from:  The Gourmet Toaster Oven
makes 6

1 1/2 c whole wheat flour - I used pastry flour
1/2 t salt
1 1/2 t baking soda
1/2 t cinnamon
1/2 c sugar  

1 egg
1/2 c buttermilk
1/4 c oil
1 t vanilla
One apple for a small batch.


Grated Apple, skin and all.

1 large apple, peeled (if desired) and grated 

1/3 c chopped walnuts - if desired - did not use this time

2 T sugar
1/2 t cinnamon  

In a large bowl, whisk together the dry ingredients. Make a well in the center of the ingredients, add the egg, buttermilk, oil and vanilla and grated apple. 


Easy, make a "well" in the center of the dry ingredients. Add wet ingrediets and mix lightly.

Gently beat the egg into the wet ingredients, fold the contents of the bowl together, mixture may be lumpy, which is OK. (I tend to over mix muffins, but they still taste real good!)  



Fold in the walnuts if using, divide mixture into 6 prepared muffin cups. Stir the remaining sugar and cinnamon together and sprinkle evenly over the batter. 




Sugar Top Fresh Apple Spice Muffins fresh from the oven.

Bake at 350 degrees 25-30 minutes or until done in your oven. Let cool 5 minutes, then tip muffins in the cups to cool before serving. 

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

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5

Sourdough Parsley and Parmesan Cheese 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…

Sourdough Parsley and Parmesan Cheese Muffins, another easy self rising flour recipe.
Sourdough Parsley and Parmesan Cheese Muffins

I have taken a shine to this easy muffin recipe using self-rising flour. Self-rising flour is easily made at home. The advantage of making your own would be that you can choose the ingredients that go into the flour mix, just like choosing the other foods you feed your family. I prefer using part whole wheat flour when I make self-rising flour. The choice is your own. You can find an easy recipe here. This smaller recipe is perfect just for the two of us.........

Sourdough Parsley and Parmesan Cheese Muffins
by the seat of my pants
425-degree oven

1 1/2 c self-rising flour
4 T full-fat mayonnaise

1/4 c Parmesan cheese
1/2 c chopped fresh parsley

2/3 c sourdough starter - note: a wet starter (50/50 mix of wet to dry) works best
3-4 T milk - if needed

Cut mayonnaise into flour until mixture resembles coarse crumbs.

Fresh Parsley is delicious in foods and a wonderful source of vitamins.

Stir in parsley and Parmesan cheese.

Stir in starter and milk if needed. Do not over mix.

Divide into 6 muffin cups, bake 15-18 minutes, or until done in your oven. Muffins will be very light in color, do not over bake.

Sourdough Parsley and Parmesan Cheese Muffins, ready to serve.
Sourdough Parsley and Parmesan Cheese Muffins, fresh from the oven.

Turn on their sides in the muffin pan to cool briefly.

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 
full plate thursday @ miz helens
8

Easy Drop Sourdough English 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…

Easy Drop Sourdough English Muffins, whole grain goodness.
Easy Drop Sourdough English Muffins

Drop dough onto the griddle to bake.

I have in the past confessed to being a lazy biscuit baker. There is the rolling out of the dough and the cutting, then re-rolling and more cutting. Or you can just pat the dough out, cut into squares and bake. See how easy it can be, to be a lazy baker?

And now, here is an easy drop English muffin recipe. Yep, they are not perfectly round, but I don't think that affects the taste one little bit. Delicious doesn't always come in a perfect shape.....

You can start this process before you head off to work and finish up in the evening, or before you head off to bed, and finish in the morning. I started the batter in the morning, before heading off to work.

Easy Drop Sourdough English Muffins, split and toasted.
These are delicious!


Easy Drop Sourdough English Muffins
adapted from: Home Joys
makes about 8

Cooks Wisdom:  It is best to fork split while still warm, then cool completely and package.
In addition, when I made the second batch of muffins, I employed a different method for the 30 minute standing period. See added photos below.

1/2 c sourdough starter
2 c flour - we used white whole wheat
1 c milk
1 T sugar

Stir together starter, milk, sugar and flour.


Cover and let rest until your are ready to make muffins, about 8 hours.
When ready add:

1 T honey
1 t salt
1 t baking soda



Beat well. let rest 30 minutes.

Letting rest in the bowl and then spooning out to bake on the griddle allows the needed gases to escape, resulting in delicious but short muffin. On the second batch the rest period is upon the cold griddle with the muffins already spooned out to rise in place.

See updated instructions at bottom of post  

Cornmeal - as needed for griddle surface and tops of muffins.

Preheat a large skillet or griddle to 250-275. Sprinkle with cornmeal.

Resist the temptation to spread the dough into a larger circle, you want these to bake up thick so that they split or cut apart easily.

Drop dough into 8 equal mounds. Sprinkle a bit of cornmeal over each mound of dough. Cook about 5-7 minutes, turn gently, cook other side.


Let cool. If you have a pan large enough, use it like a lid to create a mini oven.


Let cool. When ready to serve, fork split and toast. Serve with jam if desired. Or do what Gina from Home Joys does, scramble up some eggs and make homemade breakfast sandwiches.


And now it is time to replenish the starter, in a new bowl.


Sometimes the morning gets away from me.......

Updated technique for rising period:




Sprinkle cold griddle with cornmeal. You will want to be very generous with the cornmeal so that the dough does not stick and cook to the griddle (use more than I did in this photo).

Spoon out dough into 8 (or more/smaller) mounds.

While not perfectly round, you won't care in the end!

Sprinkle tops with a bit more cornmeal.

Cover with toweling, let rise 30 minutes.

When ready to bake, remove toweling and set griddle temperature to 250 degrees. Bake approximately 10 minutes on the first side. 

You may need to gently separate the muffins before turning over.

You may want to sprinkle a bit more cornmeal over tops of muffins before turning. 

Turn gently, bake additional 7-10 minutes or until done, muffins will spring back when gently pressed in the center.

This is 10 minutes before turning, and you can see why I suggest more cornmeal on the griddle for the rising period.

Done, using 10 minutes after turning over. 

Nice, and the smell is heavenly. 

When cool enough to handle, brush off excessive cornmeal and fork split. 

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 
6
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