November 2018 - Our Sunday Cafe
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Dessert Apple Slices

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 been gifted a large bowl of apples, along with a few onions and acorn squash. While the onions and squash are a bit straightforward; the apples have provided the opportunity for creativity in the kitchen. This led me to this next dish I am offering, Dessert Apple Slices.

Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!

I love apple pie, and that is precisely the problem, I do love it, and would eat the whole thing! But if I want to keep wearing my current clothes, I really don’t need to do. Just know, I would take one for the team, if I needed too…I am just the person to call on….

But my husband is not a lover of pie, he is an ice cream guy, all the way. So that created a conundrum for me, how do I get the enjoyment of apple pie without a pie? Let’s see, add an electric pressure cooker, a bit of sugar and cinnamon, and four minutes cooking time.

There is a bit of hands-on work, then a period of resting to allow the apples to juice out, followed by 4-minutes of cooking time, then a 5-minute rest before opening up the valve. Which just happens to be plenty of time to make sure you have some honey sweetened vanilla yogurt and whipped cream…

Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!
Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!

Dessert Apple Squares
by the seat of my pants
EPC recipe

4 large apples, washed, peeled, then cut into thick slices
1/3 c sugar
½ - 1 tsp cinnamon – you can decide your cinnamon level
Dash salt
1 t vanilla

Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!


Toss the apple slices with the sugar, let rest in the bowl to extract the natural juices from the apples (this will be your cooking liquid) about an hour. Stir in the salt, cinnamon, and vanilla. Turn into the electric pressure cooker; attach the lid, set cooking time for four minutes.
 
Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!
Thick slices will hold their shape and not get mushy!
Note: to be honest, when I did this I was scared because I am a pressure cooker dummy concerned that there was not enough liquid to build up steam, but there is. And since the cooking time is only 4 minutes, there is no chance of burning. When I opened the cooker after the 5 minute wait time, there was more liquid than when I started because the apples release more juice when cooked…
 
Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!
You can see the pooled up juices, by the spatula blade.

Let rest 5 minutes only, you want slices not sauce.
Open the valve, remove lid when steam vent has emptied and gently turn the apple slices into a shallow bowl to finish cooling.

Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!
Only 4 minutes cooking time!
Serve warm or cold with a bit of honey-sweetened vanilla yogurt and a drizzle of whipped cream.

Dessert Apple Slices, as delicious as apple pie, made in 4 minutes in your pressure cooker!

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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Cranberry Bliss Bars! Make them at home, delicious and easy.

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…

Cranberry Bliss Bars, homemade in your own kitchen
Cranberry Bliss Bars

I have been in love for with these bar cookies for a long time. Now we can all make them at home. 

Cranberry Bliss Bars
Adapted from: Top Secret Recipes
350-degree oven

Cake/bar layer:
¾ c butter
1 1/4 c brown sugar
3 eggs
1 T finely (very finely) minced crystallized ginger
2 t vanilla
½ t salt
1 ½ c flour
½ t baking powder
¾ c dried cranberries. Chopped coarsely
4 oz bar white chocolate, chopped*

Beat butter and brown sugar until creamy.


Beat in eggs, one at a time. Mix in ginger and vanilla.

 I used homemade candied ginger is in this recipe, but use what you have on hand. 


Add salt, flour and baking powder beat until smooth.


Gently mix in chopped cranberries and white chocolate.



Pour batter into a prepared 9X13 pan, spreading batter evenly.


Bake 25-30 minutes or until done in your oven. The cake will be light brown on top.

Let cool, then loosen cake from edges of the pan, before frosting.

Frosting: (NOTE: this is enough for 2 pans of bar cookies or a double batch)
4 oz cream cheese
3 c powdered sugar
4 t lemon juice
1 t vanilla
2 t fresh orange zest
¼ c dried cranberries, chopped fine

Beat all ingredients until smooth and creamy.


Spread over cooled cake. Sprinkle evenly with cranberries.





Drizzle: (NOTE: this is enough for 2 pans of bar cookies or a double batch)
¾ c powdered sugar
1 T coconut oil (melted)
1 T milk

Whisk until smooth, drizzle over top, in a lovely pattern,


I am a bit "drizzle" impaired, but I can squeeze a decent line with a heavy duty bag.


Cover the pan and refrigerate for 2 hours or until the next day. To cut into 16 triangles: slice cake through the middle lengthwise. Then slice cake crosswise 3 times to make 8 rectangles. Slice each rectangle, corner to corner to make 16 triangles.

Serve chilled.

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!

Important: tasting review indicates, for a more authentic Starbucks version use only 1/2 of the frosting and only 1/2 of the drizzle step. Using all the frosting makes for a too sweet treat, and the cranberry flavor is lost

* I used a natural white chip (no trans fat added) for this recipe and it is noticeable in the photos, but I will splurge and use the 4 oz real white chocolate in future batches. 

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How to make Fried Mashed Potatoes, just like my grandma's!

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…

Thinking about my grandmother this morning, got me to remembering her frugal ways. So many of her ways are incorporated into my own life. Food was never wasted, period. One thing she would do for us when we stayed the night was to make her fried mashed potatoes.

Fried Mashed Potatoes, just like Grandma use to make.
Fried Mashed Potatoes.
She called them "cakes" but the ingredients were simple, leftover mashed potatoes and an egg. The secret is in the cooking time, remember these are mashed potatoes and much stiffer when cold. It takes a while to brown up the cakes, so you must be patient.....we just happen to have some leftover potatoes from our pot roast dinner, so let's make some potato "cakes" for breakfast.

How to make Fried Mashed Potatoes

How to make Fried Mashed Potatoes.

How to make Fried Mashed Potatoes, just like grandmas!
Like so many delicious old-fashioned foods,  these are not pretty, only tasty!

Fried Mashed Potatoes! My grandma's potato cakes. 
by the seat of my pants, in memory of my Grandmother
makes "a few!"

leftover mashed potatoes - about 1 1/2 cups
1 egg
salt and pepper


Place the potatoes in a bowl, add the egg and mix well. The easiest way to do this is with a potato masher.


Drop the potato mixture into a frying pan, gently flatten, season generously with salt and pepper.

How to make Fried Mashed Potatoes, just like Grandma use to make.

Cook on medium heat for about 5-7 minutes, gently turn and continue cooking until firm to the touch, you want the cakes to cook all the way through and golden brown.

Fried Mashed Potatoes, just like Grandma use to make.

Serve with eggs and toast with homemade jam for a delicious breakfast, or as a side dish for dinner.

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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One Cup Two Cup Three Cup Soup! A pressure 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…

I got the inspiration for this soup from a collection of recipes found in a simple paperback cookbook I found in my travels here recently. Cooking with Wisdom Wholesome, Delicious, Simple Recipes for Health Conscious People. It has seen some water damage since coming into our little caravan, as it was directly beneath our water filter and one day I overfilled the upper chamber leading to a soggy stack of books nearby. This, unfortunately, was among the pile...

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.

It is currently marked with little bits of paper prompting me to go back to that page, as there is a recipe that is meant to be made right here in this kitchen. The soup recipe I am sharing today was inspired by the book, but I did take a few liberties with the addition of more lentils and of course more vegetables. From where I sit, more vegetables is always the answer!

This soup is so fresh tasting, something I was definitely searching for in a new recipe for lentil soup. Often times lentil soup is the place where you add just about anything to a pot of lentil soup. And it is always good but from my experience, it always tastes the same, as the last batch of lentil soup. More than once I have read a recipe that advocates cleaning out your fridge when you make lentil soup.

And while that is a good idea and also a frugal one, this time around I was looking for a fresh and pure tasting soup. One that would freeze well and that you could dress up with some leftovers, but only if you wanted to, not one that started with leftovers...

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.
One Cup Two Cup Three Cup Soup!

One Cup Two Cup Three Cup Soup
inspired by: Cooking with Wisdom
an EPC recipe

1 c diced onion
1 c red lentils (you may use any lentils you choose, the only change will be the color of the soup)
1 c brown rice (note: you may use less if desired, see info on rice at bottom of the page)

2 c diced celery
2 c diced carrots
2 c (16oz) diced canned tomatoes, with the juices

3 c water
3 c broth, your choice, beef, chicken, veggie or bone

Salt and pepper to taste
olive oil for sauteing the onion

Saute the onion in oil until softened and translucent, but do not brown

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.

Add remaining ingredients, add salt and pepper to taste. Cover and bring up to pressure, cook for 30 minutes, let pressure drop naturally. Taste and adjust final seasonings. Leftovers freeze very well.

Remember this soup like any soup containing legumes or rice, will thicken and may need additional water or broth when thawed and reheated. This is the perfect time to change it up a bit, just an idea!

A fresh and simply delicious lentil soup. Pure flavor from lentils, vegetables and a touch of salt and pepper.

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!

Notes on rice: I soak my rice for 8 hours before draining and then cooking as the package instructs. If you do not soak rice and want to use the full amount, I would add an additional cup of water or broth.

this post shared with:
modest monday @ the modest mom
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Cheese Garlic Dinner Buns

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…

Being frugal when I realized I had one cup of cottage cheese left in the refrigerator, I decided to use it up. And what better than to play around with that little dinner bun recipe I enjoy so much and see what might come from that. Since I love the combination of cheese and garlic together I decided to make those little buns a bit more festive, yet still, keep it them easy to make.

A definite plus for those busy days.

Garlic Cheese Dinner Buns, easy batter recipe, no kneading.
Cheese Garlic Dinner Buns
Cheese and Garlic Dinner Buns
350-degree oven for baking
adapted from: Cottage Cheese Dinner Buns

1/4 c warm water
1/4 c sugar
1 pkg (scant T) yeast
1 c warmed cottage cheese
1 t garlic salt
1/4 t baking soda
1 egg
1 c shredded cheese, I had a cheese blend on hand, but use what you have
1/2 c parsley leaves (about 12 stems) washed, plucked and rolled in a towel to dry
 2 1/4 c flour, you may use up to an additional 1/4 c if needed - for a total of 2 1/2 cups

additional cheese for tops, if desired

In a large mixer bowl, combine water, yeast, and sugar, let sit until yeast is active and foamy. Add remaining ingredients, beat well (a stand mixer is best for this recipe, it is a sticky dough that will climb the beaters on a hand-held mixer) 2-3 minutes. Scrape beaters, and sides of the bowl sending dough to the bottom of the bowl. Cover with a towel and let rise 1 hour.


Stir down dough, divide into 12 prepared muffin cups. Cover and let rise 30 minutes, or until doubled. Sprinkle with the additional cheese.


If ready to bake preheat the oven and bake 22-28 minutes or until done and golden brown. If desired, oil tops (if not using the cheese), cover loosely with wax paper and then a towel and place in the refrigerator. Remove from refrigerator while preheating the oven, when ready to bake.
Serves/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. 

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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