January 2019 - Our Sunday Cafe
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Everyday Vinaigrette, easy 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…

Since we began our journey as full-time RV travelers and volunteers with the NPS, I have made many changes to our meals. But the biggest change is that we actually eat a larger variety of food and have less “leftovers”. There are a number of reasons, but the biggest reason for both of these changes is largely due to storage. The cupboards and refrigerator offer the same challenge, they don’t hold as much as a standard kitchen.

Because the refrigerator is smaller, large amounts of leftovers are a problem. We no longer have the space to store a couple of meals worth of cooked food for a few days, in order to come back around to enjoy it again later. Honestly, I can enjoy the same meal twice in a row, but my preference would be that a different meal is offered.

But I have found a silver lining to this small space cloud, I have become more creative and we actually eat better. This kitchen is full of great whole food ingredients and they are put to delicious use. Whole grain fresh baked bread, less meat, more vegetables and often, fruit as dessert. With a well-stocked kitchen, no matter how small, good food is still happening!

Everyday Vinaigrette, a pantry special recipe.
Everyday Vinaigrette
 A salad is a great way to make sure you get your vegetables for the day. Because we are so rural at our current park, we don’t always have salad greens, but we always have other fresh vegetables and homegrown sprouts to put together for a quick salad anytime. And the best part of an impromptu salad? The dressing of course!

This Everyday Vinaigrette salad dressing is so easy. It calls for basic ingredients and is perfectly delicious! It is a mild flavored vinaigrette, you may certainly change things up a bit and make it exactly as your family prefers.

I hope you give it a try. This easy-going dressing is a good recipe to use as you explore the different flavors of vinegar.

PS, don’t leave out the soy sauce, it is the easiest way to add “salt” to the dressing!
 
Everyday Vinaigrette, Fresh and easy made from pantry ingredients.
Assorted Vegetable Salad with Honey Mustard Vinaigrette

Everyday Vinaigrette
Adapted from: Best Lunchbox ever!

Scant 2/3 c oil of choice, we use avocado oil
¼ c apple cider vinegar, red wine vinegar or Balsamic
2 t soy sauce
2 t sugar or honey
2 t Dijon mustard

Combine all ingredients in a container with a tight-fitting lid, secure the top and shake to combine. Shake again before dressing your salad. Refrigerate leftovers.

Makes approximately 1 cup of vinaigrette.

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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Cinnamon Flats, a delicious cinnamon infused cookie

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…

Cinnamon is such a delicious spice, both in smell and in taste. These cookies are rich in cinnamon flavor, by using both ground cinnamon and cinnamon extract. It stands to reason, that we should start by making the cinnamon extract so that we can move on to making the cookies as quickly as is possible!

Make your own Cinnamon Extract. Use in cookies or anywhere that a touch of cinnamon would be enjoyed!
Cinnamon Extract is very easy to make.

Cinnamon Extract

1 small glass bottle, with cork stopper
2-3 cinnamon sticks, broken to fit the bottle is needed
1/4 c vodka, or more depending upon the size of the bottle

Drop cinnamon sticks into the bottom of the bottle, cover with vodka.

Replace cork stopper and let rest in a cool dark place until the vodka has turned brown and smells like cinnamon heaven!

Now we are ready to make cookies...

Cinnamon Flats
350-degree oven

1/3 c butter
1/4 c coconut oil 
3/4 c sugar

1 egg
2 t cinnamon extract

1 2/3 c flour
1 t baking powder
1/2 t salt 
3/4 t cinnamon 

1/2 t cinnamon - you can use more cinnamon if you wish!
3 T sugar
Mix the cinnamon and sugar together, set aside.

In a large mixing bowl, cream the butter and coconut oil. Beat in the sugar, beat until creamy and the sugar has begun to melt into the shortening. Add the egg and vanilla, beat until creamy.

Add the flour, baking powder, salt, and cinnamon, mix on low until dough is even mixed, with no wet or dry pockets.

Cinnamon Flats, a delicious cinnamon infused cookie. A cinnamon sugar cookie, rolled in cinnamon sugar, then baked.

Using a large cookie scoop or a spoon, drop 1 inch balls of dough into the reserved cinnamon-sugar mixture, roll dough coat evenly.

Cinnamon Flats, a delicious cinnamon infused cookie.

Place dough on sheet, and flatten lightly with a cookie stamp or potato masher.

Cinnamon Flats, a delicious cinnamon infused cookie.
Cinnamon Flats rolled in sugar and pressed, before baking.

Bake 15-18 minutes, or until done in your oven.



Let cool on the cookie sheet 7 - 10 minutes, remove to wire rack or cotton towel to cool completely.

Cinnamon Flats, a delicious cinnamon infused cookie.
Cinnamon Flats, a delicious sugar cookie infused with cinnamon flavor.

Makes 15 large cookies.

Enjoy!

You might also like:

Good Old Raisin and Peanuts Honey Cookies

Almond Butter Cookies

Delicious No Bake Cookies

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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Slice and bake gingersnaps with lemon glaze

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 decided to make the shape of these cookies rectangle, primarily because I am so much more successful with that shape! The Gingersnap Cookie Dough is easy to work into an attractive shape, directly from the refrigerator. It is firm, but not hard.

The dough was shaped and cut into 1/4 inch slices. Baked, and cooled.


To glaze:

Juice of 1 lemon, strained
1 T coconut oil (melted)
1 1/4 - 2 c powdered sugar

Melt oil, stir in lemon juice and 1 1/4 c powdered sugar. Whisk until smooth and mixture will "drizzle" from a fork. Additional powdered sugar may be needed to get that just right consistency.



I love the flavor of lemon and gingersnaps, so I had a heavy hand and put a puddle of glaze in the center, then did a partial spread/smear and decorated with some very old fashioned garnishes, currants, and sliced almonds.

Gingersnaps with Lemon Glaze
Gingersnaps with Lemon Glaze

The lemon glaze is delicious with the gingersnap spices.

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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Old Time Gingersnaps

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…




My favorite quiet time is during Christmas. I will light up the tree and bask in the simple glow of the tree lights while enjoying my coffee. Sometimes I will play music, but usually it is just the tree, some coffee and me. It is always an added bonus if the day is Saturday or Sunday, as I do not have to go to work. I love being able to stay home, enjoy the quiet and bake. With Christmas fast approaching, I will be baking cookies, on those quiet mornings.

These cookies are not overly sweet, with only 1/2 c sugar. They are rich in molasses and two kinds of ginger. This is a convenient slice and bake cookie, which has the benefit of being baked when needed or giving a wrapped portion as a hostess gift, along with baking directions. The cookies bake with a smooth top and will take a lemon glaze or decorating, your choice. You can also frost and stack with whipped cream between the cookies in pretty lined muffin tins. The next day you may serve from the paper liner on a plate or remove and serve with simple brown sugar syrup poached apples or pears.  And because it I love it so, more whipped cream.


Old time Gingersnaps (with a modern twist)
Adapted from: New England Cookbook
By:  Eleanor Early

4 c flour
1/2 c sugar
1/2 t salt
1 t ginger
1 c butter OR 1/2 c butter and 1/2 c lard
1/4 c finely minced candied ginger
1 t baking soda
1 T hot water
1 c molasses

Combine flour, sugar, salt and powdered ginger in a large bowl. Whisk to combine. Cut in butter until mixture resembles cornmeal.

 


You can use your stand mixer to "whisk" and "cut in" the butter, the secret is slicing your butter into thin pats and adding to the flour mixture while the mixer is running on the lowest speed. In about 3 - 5 minutes using the low speed, the mixture has the correct "cornmeal" look.

Stir in minced candied ginger. Dissolve the baking soda in the hot water. Make a well in the center of the flour mixture; add the molasses and hot water mixture. Mix well.















Divide dough into two parts. Roll each part into a log/roll. Wrap in wax paper, place in the refrigerator.


 




The dough is soft at this point, I will refrigerate overnight and do a final shaping while chilled, before baking.







When ready to bake, cut slices 1/4 inch thick. Place dough slices on a prepared baking sheet. 
Bake at 350 degrees 9 – 12 minutes. You may add a couple additional minutes for a crispy cookie if desired. 
Let cool 5 minutes, remove from baking pan and let cool completely. 

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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Toffee and Walnut Oatmeal Cookies, another freezer cookie dough 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…

Toffee and Walnut Oatmeal Cookies. Whole grain goodness in cookie form!
Toffee and Walnut Oatmeal Cookies.

Here is another delicious oatmeal cookie that can be baked all at once or divided for freezer storage and enjoyment later. This cookie is very simple in its ingredients list, making it an easy choice for any well-stocked pantry. There is something utterly charming about the simple flavors of brown sugar and walnuts combined in a crunchy cookie. I hope you give these cookies a try and enjoy them as much as we do. 

Toffee and Walnut Oatmeal Cookies
inspired from: Oatmeal Cookie Dough for the Freezer
makes 4 dozen

1 1/4 c butter ( 2 1/2 sticks) cut into 1/2 inch slices
1 1/2 c brown sugar
1/2 t salt
1 t vanilla
1 egg
1 T water - don't leave this out!

Cut butter into thick slices, add sugars and salt. Beat until creamy. Add vanilla and egg, beat until fluffy, beat in the water.

Combine and whisk together:
1 1/2 whole wheat flour - whole wheat flour works very well in these cookies!
1 t soda

3 c Oats

Beat flour mixture into the butter-sugar mixture.

When smooth, reduce beater speed and add the oats. Mixing gently until oats are mixed in evenly.

Divide into 4 parts, wrap, label and freeze for future cookie baking. If you prefer, you will find an excellent tutorial here on the original post.

Toffee and Walnut Oatmeal Cookies. Another freezer storage cookie dough recipe!

To bake, remove a portion of the cookie dough to soften and defrost. Cut into 12 equal pieces (if pieces are square in shape, gently pinch the corners in!) Bake in at 350-degrees for 12-14 minutes or until done in your oven. Let cook a moment, then carefully remove to cool on a wire rack or cotton toweling.

Toffee and Walnut Oatmeal Cookies. Whole grain, freezer storage cookie dough recipe.
Toffee and Walnut Whole Wheat Oatmeal Cookies!

Enjoy!

You might also like:

Mocha Chocolate Chip Oatmeal Cookies

Oatmeal Cookie Dough, for the freezer

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!

10

Chewy Chocolate Cookies

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…

Chewy Chocolate Cookies
Chewy Chocolate Cookies

It has been a busy yet peaceful week here. I love weeks like this. Busy with job interviews and picking blackberries and a bit of thrifting. The one item that I came away with while out thrifting, was this lovely book, The Prune Gourmet. Now I know what you are thinking; prunes, oh my gosh!


But I really like them, and they are so very good for you. In addition, they keep well in the pantry as all dried fruit does, but these little jewels seem to be juicier if you can use that word to describe dried fruit! Even granddaughter likes them. Prunes have a deep and rich flavor, that enhances whatever they are cooked with.

Think; Chicken Marabella from the Silver Palate Cookbook or Maida Heatter's Prune and Walnut Layer Cake as examples of how delicious this fruit can be. There is also a great variety of recipes including a pulled pork with sauce at http://www.sunsweet.com/recipes/.

Today, however, I am thinking cookies. I have not baked something for our snacking pleasure this week, and I believe it is time. This is a simple, not too sweet, delicious cookie. If you wanted a sweeter cookie to offer as a dessert, simply add a chocolate glaze drizzle and they would be just right.

Chewy Chocolate and Prune Drops
adapted from The Prune Gourmet
375-degree oven

1 1/2 c prunes, diced - come on now, be brave!
1 T water

1/2 c butter
1 c brown sugar
2 eggs


1 1/2 c flour
1 t baking soda
1/3 c cocoa powder
1/4 t salt

1 1/2 c walnuts coarsely chopped
1 c chocolate chips

Dice prunes, combine with the water in a small bowl, set aside.


Cream butter and brown sugar, when combines add eggs one at a time beating well after each.



Combine the flour, cocoa, salt, and soda, whisk to combine. Add half to the butter and beat until smooth, add remaining, combining well.

Add prunes, mix until incorporated into the batter, then walnut and chocolate chips all at once, mixing only until worked into the dough.

Drop onto cookie sheets from a rounded spoon or a cookie scoop.


Bake 13 minutes, the surface will appear dry and there will be minor cracks. Do not over bake.


Let cool on cookie sheet 5 minutes, remove to cooling rack.

Makes approximately 3 dozen.

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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Fruit Cocktail Cookies

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…

Fruit Cocktail Cookies, soft, fruity and delicious.
Fruit Cocktail Cookies

I have had this recipe for well over 30 years (yikes!). Fruit Cocktail Cookies are a sweet and simple cookie to offer up for snacks and desserts. They bake up a bit crisp and soften to a tender cake textured cookie the following day.

I posted this recipe once before when I did not have a camera. In going back over the earlier posts, this one deserved to "served up" again, with photos! I hope you enjoy these cookies as much as we have through the years.

Fruit Cocktail Cookies
makes 5-6 dozen - Not at my house, I get 3 dozen 2" cookies!
 375-degree oven

1 16oz can fruit cocktail, well drained

In a large mixing bowl:
1 c butter, softened to room temperature
1 c brown sugar
1/2 c sugar
3 eggs
1 t vanilla
Cream butter, add both sugars, beat until light and creamy, add eggs and vanilla, beating well.

In a medium bowl, whisk together to combine well:
4 c flour (spoon lightly into measure cup, sweep off the top)
1 t soda
1 1/2 t cinnamon
1/2 ground cloves or try my favorite ground mace
1/2 t salt

Add dry ingredients to creamed mixture, blend in until smooth.

Fold in the fruit cocktail.



Fruit Cocktail Cookies, small fruity cake-like cookies. Perfect with coffee or tea.
Fruit Cocktail Cookies

Drop onto prepared cookie sheets (approximately 1" balls), bake 12 - 15 minutes. Cool on sheets 5 minutes, transfer to cooling racks.

These are tender and moist cookies, therefore they do not layer one atop the other very well. You may want to layer with waxed paper between the layers.

Enjoy!

You might also like:

Cranberry Bliss Bars

Saucepan Salted Pecan Squares

Brownie Crust Coconut Bars

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!


8

Whole Grain Quick and Easy Sugar Cookies

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 was given a gift package from Bob's Red Mill, which included five different products to try, with no strings attached. Just a sweet and fun gift. It was hard to make the decision on which five products to try, and I decided to select items that were new to my kitchen and have some fun along the way.

Oh, I almost forgot, here are my chosen items: Whole Grain Ivory Flour, Extra Thick Rolled Oats, Dry Rye Flour, Roasted Carob, and Chocolate Protein Powder.

Whole Grain Quick and Easy Sugar Cookies. Using Whole Grain Ivory Flour from Bob's Red Mill.

The first product I was keen to start working with was the Whole Grain Ivory Flour.


The first test was to make our favorite Cobbler using the Whole Grain Ivory Flour, and it was delicious! I knew there would be more good baking in store.

This evening was Whole Grain Quick and Easy Sugar Cookies, with a little help from our granddaughter. This little batch of cookies solves all your summertime dessert needs. They are just right on their own or along with a dish of berries. Then as the summer ends, when you want and need a cookie to send to school, these are perfect again. Or for an extra special treat, spread on a bit of frosting, you won't regret it.

On their own, these cookies are chewy, not too sweet and so easy. They are the perfect recipe to bake for kids (of all ages!) and with kids, as a fun activity. I hope you give them a try!

Whole Grain Quick and Easy Sugar Cookies, made with Whole Grain Ivory Flour.
Whole Grain Quick and Easy Sugar Cookies.

Whole Grain Quick and Easy Sugar Cookies
adapted from:  hillbilly housewife
375-degree oven

1/2 c butter, softened
1 c sugar
1 T milk
1 t vanilla
1 egg
1/2 t salt, rounded slightly
1 t baking powder
1 1/2 c Whole Grain Ivory Flour

additional sugar if desired

Cream together the butter, sugar, milk, vanilla, when blended well, add egg and beat until creamy.

Add the salt, baking powder and approximately 1/2 of the flour, beat well. Add remaining flour, mix in completely leaving no dry pockets and no wet pockets.

Drop by small spoonfuls onto prepared cookie sheet. Bake 8 - 10 minutes, or until done in your oven.

Note:  You may also roll the spoons of dough into balls and roll them in sugar before baking, for a slightly more festive cookie.

Let cool on baking sheet for 2-3 minutes, remove to a wire rake or clean toweling to cool completely. Makes 18-24 cookies depending on size.

Please note, this is not a sponsored post, I truly believe in whole foods, and baking with whole grains. I have been a Bob's Red Mill fan, for many years. 

Enjoy!

Whole Grain Quick and Easy Sugar Cookies.

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

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

And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


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

4

Whole Grain Browned Butter Chocolate Chip Cookies

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 have got this whole grain thing down!

Sorry, I could not help myself, can you tell I am pleased with my successes baking with whole wheat flour? And with that comment, I can now proceed with making our favorite foods anew with whole grains, specifically whole wheat flour. As I have complained about said before, it took a while, but I have finally learned how to make delicious whole wheat bread and desserts that we love!

Whole Grain Browned Butter Chocolate Chip Cookies!
Whole Grain Browned Butter Chocolate Chip Cookies!

I was fairly timid in the beginning, coming up with new recipes to introduce my family to whole grain food, but once we enjoyed those new recipes it seemed a good idea to simply make our favorites, with whole grains. So I did. The results have been great and it is fun to make our favorite recipes to share once again, only in a whole grain formula.

And with that let me introduce you to...

Whole Grain Browned Butter Chocolate Chip Cookies!

Whole Grain Browned Butter Chocolate Chip Cookies
adapted from: The best cookies I have ever made!
makes 24 large cookies OR 36 regular size cookies

1/2 c butter

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

1 egg
1 egg yolk (save the white for another use)
1 T vanilla

2 c whole wheat flour - pastry grind is best for all desserts
1/2 t salt
1/2 t baking soda
1 1/2 - 2 c chocolate chips (we always use the full 2 cups!)
1 c nut pieces, walnuts or pecans

Whole Grain Browned Butter Chocolate Chip Cookies!

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

Whole Grain Browned Butter Chocolate Chip Cookies!

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

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

Add whole wheat flour, soda, and salt, mix well. The mixture will be smooth and creamy.

Whole Grain Browned Butter Chocolate Chip Cookies!

Quickly mix in chips and pecan pieces.

Whole Grain Browned Butter Chocolate Chip Cookies!

For large size cookies, using a large cookie scoop (2 T size) scoop dough onto prepared cookie sheet. Bake 13-15 minutes, or until done in your oven. Edges will be golden, do not over bake.

For regular size cookies, drop dough onto prepared sheets and bake 10-13 minutes, or until done in your oven. Edges will be golden, do not over bake.

Whole Grain Browned Butter Chocolate Chip Cookies!

Let cookies rest on baking sheet 3 minutes (whole wheat cookies are fragile when fresh from the oven, use a timer if you wish.) remove to wire racks or cotton toweling to cool completely.

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!


14

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 sized.

3/4 c all purpose flour NOTE, you may use all whole grain flour if desired.
3/4 c whole wheat pastry grind flour (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. 

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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