2016 - Our Sunday Cafe, the Retirement Edition!
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Merry Christmas from our house to yours!

Wishing everyone a joyous Christmas filled with family, food, and fun. We would also like to take this moment to thank each and every visitor, you have made 2016 a wonderful year. Our appreciation of your time and creative cooking is endless!



Thank you,

Melynda and Terry @ OurSundayCafe

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

Sunday Supper Suggestion, Broccoli and Cheddar Soup

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

This is easy and delicious! I have made it twice in about 10 days. The first time per the recipe, the second time with what I had on hand and each pot of soup were simply wonderful.....

Broccoli and Cheddar Soup, nutritious beans make a creamy soup rich in flavor.
Broccoli and Cheddar Soup.
 Garnished with shaved cheese and paprika.

Broccoli and Cheddar Soup
adapted from, Ivy Manning as published in the Oregonian Newspaper
makes 4 servings

2 T olive oil
1/2 medium onion, diced
2 or 3 cloves garlic, minced

1 1/2 pounds broccoli, tough stem ends removed and chopped, approximately 6 cups
OR
6 c frozen cauliflower, broccoli, carrot mix

1 ( 15-16 oz) Cannelloni beans
OR
1 1/2-2 c cooked white beans of your choice

4 c chicken bone broth
OR
vegetable broth

1 t thyme leaves, finely crumbled
few grinds of pepper

1 t yellow (ball park) mustard - don't leave this out...
4 oz sharp cheddar cheese, grated





Saute the onions and garlic in the oil, until wilted, and just starting to turn golden brown.


Add stock or bouillon, seasonings and the vegetables, including the beans. Bring to a boil, reduce heat and simmer for 20 minutes or until vegetables are very tender.

Puree with a stick blender, add cheese and mustard and stir until cheese is melted.


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:
good morning monday @ darling downs diaries
whats for dinner @ the lazy gastronome
snickerdoodle link @ two chicks and a mom
dishing it and digging it @ rustic and refined
inspire me monday @ create with joy
souper sundays @ kahakai kitchen
the art of homemaking @ pilgrims and other strangers
melt in your mouth monday @ make ahead meals for busy moms
tickle my taste buds tuedsay @ loris culinary creations
merry monday link up @ meatloaf and melodrama
delicious dishes @ walking on sunshine

8

Sunday Supper Suggestion, Cornbread with Broccoli and Cheddar

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

I have been a bit absent here, yet so very busy at work with a web-based software conversion that turned out to be a train wreck. Two years history lost at conversion upload. I needed to rebuild all the financial records in order to bill for services.

However, I am glad the project is far enough along for there to be a point of some sanity and I can resume part of normal life. And just to clarify, normal is very underrated! Needless to say, during this time we ate what ever the hand touched. It might have been leftovers, or if I was lucky, something I threw into the crock-pot before going to work for the day.

Delicious Cornbread with added Broccoli and Cheddar Cheese.
This smelled so good baking! 
Now I get to dig right in!

But today I had a bit of time and I found fresh broccoli in the vegetable drawer. Then I found this recipe over at Claudia's blog and wanted to give it a try with our favorite cornbread recipe as my starting point.

Cornbread with Broccoli and Cheddar
inspired and adapted from:  Claudia @ What's Cookin Italian Style Cuisine
425-degree oven

1 c corn meal
1 c flour
1/3 c sugar
3 t baking powder
3/4 t salt
1/2 t granulated garlic
1/2 t oregano
1 t basil
2 T dried parsley

3 eggs
1/3 c oil or melted butter or bacon drippings (use what your prefer.)




heaping 2 c chopped broccoli, steamed until tender - I used 1 large crown.
1 c grated cheddar cheese

In a large bowl, combine dry ingredients, stir well to combine. Set aside.

In a small bowl beat the eggs, beat in milk and oil. Stir in broccoli.




Add milk mixture and grated cheese to dry ingredients and stir together quickly, lumps may/will remain.  Scrape mixture into a 7X11 baking pan.

Bake 25-35 minutes or until tests done in your oven.



Cornbread with added broccoli and cheddar cheese.
Corn Bread with Broccoli and Cheddar Cheese.

Serve hot with plenty of butter.

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post is shared with:
merry monday llink party @ meatloaf and melodrama
dishing it and digging it @ rustic and refined
the are of homemaking @ strangers and pilgrims
tuesdays at our home @ our home away from home
good morning mondays @ darling down
inspire me monday @ create with joy
hearth and soul @ apriljharris.com
delicious dish tuesday @ walking on sunshine
tickle my taste buds tuedsay @ loris culinary creations


2

Sunday Supper Suggestion, 5 minute Brownies

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

I have been making these brownies for ages! They originally came from the side of the Hershey's can, I think, but no matter they are delicious, easy, economical and we made them again last night. They aren't much more difficult than a box mix, so, make some already!


I have them titled in my aging recipe binder as 5 Minute Brownies, which leads me to believe they were part of a recipe series. Not too long ago I shared a delicious 5 Minute Chocolate Cake. And they really don't take much more time than that. All mixing is done by hand.

Another childhood favorite, 5 Minute Brownies.
5 Minute Brownies

5 Minute Brownies
adapted from Hershey's (I think)
makes 1 9X13 pan
350-degree oven

3/4 c cocoa
1/2 t soda
2/3 c oil - divided
1/2 boiling water
2 c sugar
2 eggs
2 t vanilla
1 1/2 c flour
1/2 t baking powder
1/4 t salt

1-2 c broken walnuts - if desired


In a large bowl, combine cocoa, soda and 1/3 c of the oil.




Add boiling water. The mixture will foam up.















Add the remaining 1/3 c oil, and sugar beating well. Add eggs and vanilla, beat again.  Add flour, baking powder and salt. Mix in until mixture is smooth and no dry pockets remain.


Turn into a prepared 9X13 pan, sprinkle with nuts.

Bake 35 - 40 minutes or until done in your oven. Let cool, cut into bars.


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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
dishing it and digging it @ rustic and refined
hearth and soul @ apriljharris.com
make it pretty monday @the dedicated house
tickle my tastebuds tuesday @ lori's culinary creations
weekend potluck @ the better baker


4

Sunday Supper Suggestion, Family Favorite Macaroni Salad

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

Like most every other family, the macaroni salad we eat has evolved. I prefer a light dressing so that the individual components of the salad can shine through. This is a basic salad and can be adapted for your own family. The last time I made this salad, I used dried tortellini for the pasta, it was delicious!

Family Favorite Macaroni Salad
Family-Favorite Macaroni Salad

Family-Favorite Macaroni Salad
by the seat of my pants
serves 6-8

3/4 c small shell macaroni or salad macaroni
1 c frozen peas
4 green onions, thinly sliced or 1/2 c diced onion*
2 hard cook eggs, diced
2 stalks celery (try to use the inner stalks, they are tender and sweet)
1/3 c chopped "bread and butter" style pickles
1 tomato, diced
1/3 c sliced black olives if desire

3/4 c mayonnaise
2 T Dijon mustard
2 T sweet pickle juice
2 T milk
1/4 t garlic salt
fresh ground pepper to taste

Cook pasta according to package directions.

When ready to drain pasta, add peas to the colander and if using regular onion, top the peas with the diced onions, drain pasta over the peas and onions. This will blanch the onion and thaw the peas. Let cool.

You can also make this salad with cooked cheese tortellini.

Combine all salad ingredients in a large bowl.


Combine all ingredients for the dressing, mix until smooth.

Gently fold the dressing into the salad ingredients to combine well.

Refrigerate until serving time.

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
souper sundays @ kahakai kitchen
merry monday linkup @ meatloaf and melodrama



4

Sunday Supper Suggestion, Truffle Oil Mustard Chicken with Apricots

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


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…

Truffle Oil Mustard Chicken with Apricots
Truffle Oil Mustard Chicken with Apricots

The other day we were shopping to find planters and "whatnots" for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even though at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preference. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.


Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way, pretzels are delicious dipped into this stuff!

But let's get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard (see above)

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.





















Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown the other side, add apricots, reserved syrup, and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.


Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

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. 

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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
foodie friday @ rattlebridge farm



0

Sunday Supper Suggestion, Blue Cheese Biscuits

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

I love blue cheese, absolutely love it. I will often buy a big chunk or container of crumbles, use it many times over and then I tend to forget about it, in the back of the fridge. When I come across it again, it is a bit aged, still good mind you, just stronger and not quite as pretty on a salad.

Cheese should never be wasted, never I say! These biscuits are just the ticket to use up and enjoy all that delicious blue cheese flavor.

Easy Drop Style Blue Cheese Biscuits.
Blue Cheese Biscuits

Blue Cheese Biscuits
adapted from: Adventures in Life and Food
makes 1 dozen drop biscuits
450-degree oven

2 1/4 c flour
2 1/2 t baking powder
3/4 t baking soda
1 t salt
1 T sugar
6 T butter cut into small cubes
1 c crumbled blue cheese
1/2 c grated Colby Jack cheese
1/4 c chopped onion, sauteed until golden brown and cooled OR 2 green onions sliced thin
1 c buttermilk

Combine flour, baking powder, soda, salt and sugar. Whisk to combine. Cut in butter until mixture is the texture of cornmeal or coarse crumbs. I usually do this by hand, pinching the butter into the flour.

Stir in cheeses and onions, gently mixing to combine. Add buttermilk and stir to moisten evenly.

Drop into 12 equal sized mounds on prepared baking sheet.

Blue Cheese Drop Biscuits, ready to bake.
Blue Cheese Drop Biscuits, ready to bake.

Bake 16-20 minutes until golden or until done in your oven. Turn pan around for even baking if needed at the half way point.

Enjoy!

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

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post is shared with:
merry monday @ meatloaf and melodrama
full plate thursday @ miz helens
our simple homestead blog hop @ on the home front
foodie friday @ rattlebridge farm 



12

Sunday Supper Suggestion, Chocolate Cupcakes with Cream Cheese Centers!

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

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 messy with batter, don't let that deter you from these goodies!

Bake 25 minutes or until done in your oven.


Makes 24 cakes

Serve with vanilla ice cream! For a special dessert, frost 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!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
homestead blog hop 108 @ the not so modern housewife


2

Sunday Supper Suggestion, Broccoli Salad dressed with Curry

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

We are new to experimenting with curry. And honestly, the dishes I have tried have been mild for curry lovers. I guess it would be safe to say, we like mild as an adjective to describe food, especially new to us, foods........

Curry really hits the spot in this salad. There are plenty of flavors to pop on your tongue, but the curry dressing brings them all together. You will want to make this salad in the morning (or the night before) for the evening meal.

Broccoli Salad, with peanuts, bacon, cranberries and curry!
Broccoli Salad, dressed with Curry

Broccoli Salad dressed with Curry
adapted from:  (not so) urban Hennery
serves 8

2 crowns of broccoli
4 small green onions - slice lengthwise, then slice thin
4 slices bacon
1/2 c dried cranberries

3/4 c mayo
3 T cider vinegar
3 T sugar
2 t curry (curry lovers feel free to use 1 -2 T if you wish)

1/2 c salted peanuts

Dice the bacon into 1/4 inch pieces, fry until golden brown, drain well. Set aside to cool.

Cut broccoli into small pieces, and place in a large bowl. Add the cooled bacon, onions and cranberries.

Apple cider vinegar goes into the curry dressing for Broccoli Salad with Curry.

In a separate bowl combine the dressing ingredients until smooth. Pour over broccoli mixture and mix well.


The salad will appear dry, cover, refrigerate at least 4 hours.

Easy to make ahead, Broccoli Salad dressed with Curry.
Broccoli Salad with Curry, ready to rest in the fridge. 

Before serving, stir well and top with the peanuts.



Easy make ahead Broccoli Salad dressed with Curry.
Broccoli Salad dressed with Curry.

Enjoy!

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

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

Look for more suggestions, by searching #SundaySupperSuggestion.

this post shared with:
souper (soup, salad and sammie) sundays @ kahakai kitchen

3

Virus Buster Chicken Soup, perfect for the upcoming virus season

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 out of commission for the next few days with a serious head cold  Influenza. From the original posting date, it looks to be about 2 years since I/we were down with a virus. Right now I feel as energetic as the big guy that washed up in our weekend storm! 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!
While we do not have this particular soup in the freezer, we are stocked up with lots of homemade food to make things a bit easier for my dear hubby as he takes the reins of the kitchen. 
I hope it does not come to your home, but just in case it does, this delicious soup might help. 

Virus Buster Chicken Soup


Apparently, our T-cells needed some aerobics, because one or the other of us, has been ill with the fall of 2014 upper respiratory virus for the last 6 weeks. As we talked about it, we realized that we lost the last of the good weather and our last scheduled vacation week to this silly virus.

This was the summer of work around the home and the ongoing virus.......we never got away.

With my dear husband down with this pesky thing, it is time to get serious with healing from the inside out. He does not seem to be getting much better, or worse will relapse the minute he gets up to get something done. Of course for him, "getting something done" means hauling composted horse manure to the garden or chopping another cord of wood............

A rich and "good for what ails you" chicken soup
Virus Buster Chicken Soup

"Uhmmm, honey. Please come and sit down, let me bring you a bowl of chicken soup."

While I must say this is not a cure, it is curative, as all homemade chicken soup is.

This is not regular soup, and it is not even a recipe for soup. It is a process and you can use it and amend it for your own family's needs and taste preferences.  I was aiming for superior bone broth strength and lots of aromatic vegetables for flavor.

Jewish Mother Style Virus Buster Chicken Soup
by the seat of my pants
makes a lot!

12 chicken (bone in) legs
fresh filtered water, about 2-3 quarts
1 large stock pot

12 whole cloves garlic, peeled
4-6 thick slices fresh ginger, peeled
4-6 bay leaves
1/4 t peppercorns
3-4 chicken feet*
reserved bones

3 leeks, sliced
1 onion, diced
1 green pepper, diced
4-6 ribs celery diced
salt to taste

4 carrots, peeled and diced
2 c green beans, cut into 1-inch pieces
1 c peas

Cover the chicken legs with water. Bring to a boil, reduce heat and simmer about 1 hour. Turn off heat and let chicken poach in the broth. Remove chicken legs to a platter and let cool until you can remove the bone, with a quick twist. Return any broth on the platter to the stockpot. Set meat aside and let cool completely.

Cooks Wisdom:  After thought and update! The more I thought about this, I realized that the simplest solution would be to tie the bones (after removing the meet) and chick feet together with a bit of kitchen twine. Place that in the bottom of the kettle and continue to make the soup. The bones all bundled up, would be adding nutrition to the soup and be out of the way as well.

Mean while:
Bone broth with a carcass and some raw chicken feet, chicken feet make the difference!
Bones make the best broth.

In the bottom of a clean large stockpot, place the reserved bones and the chicken feet.  Add the garlic, ginger and bay leaf.

Cover this group of ingredients with a stainless steel collapsible vegetable steamer.  The goal is to continue to extract the goodness of the bones and yet keep them separate from the soup.

Add the leeks, onion, pepper and celery.

Bring to a boil, reduce heat simmer for an additional 1-2 hours.

Remove skin, etc from the reserved chicken meat. Dice or shred chicken meat, refrigerate until needed. I used half the cooked chicken meat in the soup, the rest will make some great chicken salad sandwiches!

bone stock, chicken soup, virus buster sup
Jewish Mother Style Virus Buster Chicken Soup!

When the soup has simmered the second time, add the carrots and green beans. Cook until tender.

Add reserved chicken meat, taste for seasonings, adjust if needed.

By the way, this is delicious soup, even if you don't have a virus.....

*chicken feet can be found at most large Asian markets

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!


4

Comforting Rice Pudding, perfect for the upcoming virus season

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 out of commission for the next few days with a serious head cold. I have not had a cold in years, so it is not surprising that this one is fairly severe. Fortunately, we spent the day yesterday getting up a rain curtain that will protect the sliding door from the driving rains that are on their way. We learned that our sliding door will need a bit of repair during the weekend storm when the track for the door kept filling with rain water. 


New to our beach neighborhood, too big to move!
This big guy came in on the storm!

The south side of our home gets the brunt of any rain and the weekend storm showed where some repairs will be needed. In the meanwhile, we are snug and ready for any incumbent weather. Come spring, however, we will need to get the door and any other areas that might show themselves repaired. 

I will be sharing some wonderful recipes that will help bring nourishment and comfort to anyone that might be down with a virus. I hope it does not come to your home, but just in case it does, these might help. 

Comforting Rice Pudding

When the cold and flu season hits, comfort foods are in need. Homemade, delicious, and soothing. Today that is going to be a simple rice pudding with raisins. Also, a great way to use up rice, leftover from a nice meal, that (ironically) you cooked for your family before you got a cold!

Creamy rice pudding, use brown or white rice for a delicious dessert.
Baked Rice Pudding

Simple and Comforting Rice Pudding
350-degree ovenhistorical recipe by nature, thanks given

2-3 c cooked rice ( we had brown rice cooked and ready to go in the fridge)
1/2 c raisins

2 1/2 c milk

1/2 c sugar
1 t cinnamon
1 t vanilla
3 eggs
dash salt

nutmeg for grating over the top of the custard

Begin by preheating your oven and setting up a water bath. Decide which dishes you will use for the recipe, one for the pudding and one for the water bath.

Water bath baking is not difficult, and yields a creamy dessert every time.
Easy to make water bath, for oven baking.

Place one inch of hot tap water in the bottom of the water bath dish, and set into the oven while the oven heats.

This will keep the water hot and ready to receive the pudding dish.

Heat milk over medium-low heat until scalded, small bubbles will appear around the edge of the pan, but the milk will not be boiling.

Evaporate milk is convenient and makes a great dessert.
 I usually start with a can of milk and add fresh milk to equal the amount needed. I like the richer texture that the evaporated milk gives custard.
The gentle steam rising lets you know it is about ready for use.

In a large bowl, beat eggs, sugar, and spices.



 It looks like it is time to get out the rum and make more vanilla extract.





Whisk or using a hand mixer slowly temper the eggs with the hot milk. Pouring the hot milk into the eggs in a thin stream, whisking or mixing continuously.

 This is easy to do if the hot milk is transferred back to the measuring pitcher. This trick works well, your custard will be smooth.

Continue until all milk is mixed in. Stir in rice and raisins. Dust top of pudding with nutmeg.


Set the pudding dish into the water bath.


Bake 50-60 minutes or until done in your oven.

Let cool and serve with a whisper of 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!

2
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