Friday, September 30, 2016

Whole Grain Cottage Cheese Yeast Buns

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe. We hope you enjoy it as much as we did…

I have been making these yeast buns for many years. The recipe has been in my little black binder of recipes saved from different sources from so long ago. So long, in fact, I cannot give credit to the original maker. Possibly you have a few recipes like that, recipes that you have made time and time again for your family and friends, and you no longer remember where they came from.


This is my first time making them with whole wheat flour. This recipe has always produced the best results each time I have made them, and I am pleased to report that this version is no different! The fun part about this recipe is that it is so simple. A wooden spoon recipe if you will. All you need is a wooden spoon (or your favorite utensil), some yeast and a bit of flour.

So easy in fact, that this a great recipe to make with children. Granted you might get some flour on the floor in the stirring part, but the memories and the delicious baked buns will more than make up for a little broom duty.  Plus if you have a set of muffin top muffin pans, this recipe makes great sandwich buns.


Whole Grain Cottage Cheese Yeast Buns
adapted from: the recipe in my little recipe binder
350-degree oven

1 package yeast (1 scant T)
1/4 c warm water
1/4 c sugar
1 egg, slightly beaten
1 t salt
1/4 t baking soda
1 c cottage cheese, gently warmed
1T gluten flour
about 2 3/4 c whole wheat flour

Cook's notes:  This is a sticky very dough, do not use more than the listed flour amount.

In a large bowl, dissolve the yeast in the water, add sugar, soda, cottage cheese, egg, and the salt on top.

Add the gluten flour, and 1 cup of the whole wheat flour, mix well.


Add additional 1 1/2 c flour, again mixing very well. Using the wooden spoon, beat the batter 20-25 strokes to develop the gluten.

If the dough is not releasing from the sides of the bowl, add the final 1/4 c flour mixing well.

Take care to leave no dry pockets of flour as well as no wet pockets of cottage cheese.

Scrape down the sides of the bowl, cover with a damp towel. Let rise for 1 hour.


A serving spoon from your flatware set, is the perfect size to scoop out the dough.

Stir down dough, evenly divide between 12 prepared muffin cups
or
for smaller families 6 muffin cups and 4-6 muffin top muffin cups for sandwich buns.


Let rise in a warm spot another 30 minutes or until doubled.


Bake 25-30 minutes or until done in your oven.

PS, these dinner buns are great with Molasses Honey Butter.

Molasses Honey Butter

1/4 c butter
1 T molasses
1 t honey

Combine all ingredients in a small bowl, mix well to combine, beat until creamy.
Serve the Molasses Honey Butter with the warmbaked buns.


The next day, any leftover sandwich buns make a wonderful fried egg sandwich for your breakfast.

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!

Thursday, September 29, 2016

Fruit and Nut Brownie Bread

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious idea. We hope you enjoy it as much as we did...

My dear husband loves chocolate whether it is, candy, cookies, ice cream, or you name it. I had not baked something specifically for him in a while and out of that, came this bread. While it has been challenging to develop and bake whole grain recipes, it has also been a lot of fun.

Plus, He really liked it, and I have been told that I can  should bake this again. Pretty good, since this is whole grain and with no refined sugars! If you are looking for a whole grain dessert/snack quick bread, I hope you give this delicious loaf a try. I actually made two loaves of this bread, one with cherries and pecans and the other with pecans and cinnamon. Both are delicious!


Fruit and Nut Brownie Bread
by the seat of my pants
350-degree oven

2 c whole wheat flour, we use pastry grind Spelt
1/4 dry cocoa
1 1/4 t salt
1 t baking soda

2 large or 3 small bananas
2 c whole pitted dates
2 eggs
1/3 c oil
1/3 c honey

1/4 c water
1 T vanilla

1 c chopped dried cherries
1 c chopped pecans

In a large bowl, combine and mix well the flour, cocoa, salt, and soda. Set aside.

You may want to sift your cocoa powder. 

In the bowl of a food processor add the dates, bananas, oil and eggs. Begin processing, remove the center of the feed tube, add the honey. Process until smooth, mixture will be thick.


Pour date mixture over the flour mixture, add water and vanilla. Combine well leaving no dry pockets and mixing until mixture is smooth. Stir in cherries and pecans.


Pour into a 9X5 prepared loaf pan. Bake at 350 degrees 45-55 minutes or until done in your oven. Remove from oven, let rest in the pans, 10 minutes. Turn out to cool completely.

When cool wrap in parchment paper, store 24 hours before serving.

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!

this post shared with:
our simple homestead blog hop @ on the home front
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
foodie friday @ rattlebridge farm
friday favorites @ condo blues

Wednesday, September 28, 2016

Wordless Wednesday, Garlic and Cheese Dinner Buns


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. 


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!

Monday, September 26, 2016

Celery Root and Asian Pear Waldorf Salad

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe. We hope you enjoy it as much as we did.


This is a wonderful salad, perfect alongside any meal. We enjoyed it with grilled chicken, but it would be equally at home during the holidays as part of a larger meal served to family and guests.

It can be made ahead and refrigerated for up to an hour before serving to allow those last minute tasks to take place. And your family will love it. I hope you enjoy this as much as we did. Celery root is one of our favorite vegetables to find creative ways to enjoy.

Currently, I am having a fun time making salads with the spiralizer, and this salad was made using that tool, however, a box grater or food processor works fine also.


Celery Root and Asian Pear Waldorf Salat
by the seat of my pants

1 celery root
1 - 2 Asian Pears
1/3 c mayonnaise
3 T real Maple Syrup
1 1/2 T Cider vinegar
salt and pepper
1/2 c coarsely chopped walnuts.

Shred the celery root, using your preferred method. Cut the Asian Pears into quarters, core, slice then slice in the opposite direction to get nice bite sized pieces.

After the vegetables have been spiralized, 
I like to cut through in each direction a few times to tame the tangle



In a small bowl combine the mayonnaise, maple syrup, and cider vinegar. Mix well until creamy. Set aside.

Lightly season the celery root and pears with salt and pepper, Pour the dressing over the root and pears, toss well. Add walnut pieces, toss again. Turn into a serving bowl, cover and refrigerate up to an hour before serving.

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. 


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!

this post shared with:
hearth and soul @ apriljharris.com
our simple homestead blog hop @ on the home front
homestead blog hop @ the not so modern housewife
full plate thursday @ miz helens
foodie friday @ rattlebridge farm
friday favorites @ condo blues