WWDH: cinnamon apple sour cream cake

Wednesday means we are cooking with Donna Hay. She has such wonderful recipes for everything – cakes, shrimp, meat, ice cream. So many recipes. So little time

Anyway… tonight is supper night for our church so I made Donna’s cinnamon apple sour cream cake. Super simple.

The cake mixture is poured into a 9″ springform pan and then topped with thin apple slices tossed with almond meal, turbinado sugar and cinnamon. The turbinado adds a nice crunch to the topping. One hour and you have a delicious cake you can eat warm or cold. Perfect with ice cream.

The recipe is in Donna’s flavours (page 178).

Check with Kayte and Gaye for their dishes this week. IF you want to cook with us just leave a link in a comment and we will include you in our list.

 

WWDH: Parmesan wafers

I needed something really easy for Wednesdays with Donna Hay. REALLY easy. I am prepping for two teas this weekend and I also wanted something new to serve. I ran across this recipe for Parmesan Wafers in Donna’s flavours. (pg 147)

Simple ingredients. Grated Parmesan (2 Tbl) and shredded basil (2 tsp). 5 minutes at 400 and done.(Normally we don’t publish the recipes but this one is just so simple.) One could increase one or the other of the ingredients and they would still turn out well.

It just doesn’t get any easier. And they are so delicate looking. And tasty. They would be perfect served with soup or a salad. Or just a snack. By the way KETO friendly!!

Want more? Check with Kayte and Gaye.

 

Good Friends Good Food: Parsnips

I have to admit I had never eaten a parsnip. It was not a veggie any one in my family had ever cooked. And I would not have cooked it now if Ulrike had not chosen it for this week’s veggie.

I would have to describe it as “not a carrot”. It looks like a white carrot. The taste is similar to a carrot but with a little bite.

I looked at a lot of recipes. Most of the recipes were for mashing, roasted, or in a soup.

i decided to go simple. Roasted. With butter and garlic.

I have to admit they weren’t bad but not something I would use again. I’d just as soon have carrots.

Here is the recipe

Kayte, Ulrike, and Peggy all made parsnip dishes. Go check them out.

If you want to join us just let one of us know. We’ll give you the schedule through the end of the year.

 

Good Friends Good Food: Sweet Potatoes

This week our veggie is Sweet Potatoes. aka yams. This was Peggy‘s choice and it is a good one. Especially since fall has now arrived and these are often on the table at various celebrations. Most of the time I either make these into Sweet Potato Fries. Or a casserole. Or stew them down in my MIL’s recipe (which is delicious). But I wanted to do something a little different. So what else is new?

I give you Sweet Potato Gnocchi! Delightful little bites. I wanted to serve them with brown butter and sage but I was out of Sage so I sprinkled them with Cinnamon Sugar instead. YES!! And I got to use my little gnocchi board which has been lonesome sitting on my shelf. It is fun to use.

Recipe is HERE.

Definitely a keeper.

Want more sweet potato?
There is always a great variety with the GFGF ladies. Visit with

Kayte

Peggy

Ulrike

 

GFGF: Spinach

Yesterday was Spinach Salad Day. Needless to say, I didn’t quite make it. So what else is new, right?

This was Peggy’s ingredient pick. And since I hadn’t made this salad in a while I decided to make it super simple and go with what I know.

Ingredients: baby spinach, boiled eggs, raw mushrooms, bacon, shredded cheddar, and ranch dressing.

That’s it! Just cut up the eggs, shrooms, and bacon. Toss it with the spinach and cheese and add in some dressing.

See, I told you. SUPER simple.

With the store bottled ranch it is not KETO. But if you make your own….So Good!

More salads?

Kayte

Nancy

Peggy

Ulrike

Donna

Ellen