MPM – Oct 8th plus Gluten Free White Cake
HAPPY THANKSGIVING TO ALL MY FELLOW CANADIANS!
We had an amazing turkey dinner at my girlfriend’s on Saturday night. I made a broccoli salad for the first time and it was pretty good. I kind of combined three different recipes and was delightfully surprised that it turned out. Yeah!
Participation in MPM was at a record high last week at over 200 participants! Fantastic!!! I want to send a warm welcome to all the newbies, I’m so glad you have joined us. Please forgive me for not getting around to personally welcoming you last week but my youngest son was terribly cranky and more clingy than usual (no idea why) and so it made for a pretty stressful week.
A few of you asked for the gluten free cake recipe that I made for my son’s birthday. So here you are:
Gluten Free White Cake
3 cups gluten free flour blend (2 cups brown rice flour, 2/3 cup potato starch and 1/3 tapioca flour)
1 1/2 cups sugar
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1/2 cup plus 2 tbsp vegetable oil
1 tbsp vanilla
2 cups warm water
Preheat oven to 350 degrees. Combine dry ingredients. Add remaining ingredients. Beat until smooth. Pour into two ungreased 9 inch cake pans. Bake 30-35 minutes. Cool on rack. Frost with desired frosting. Serve and enjoy.
4 cups confectioners sugar
1/2 cup margarine, softened
1/4 cup milk
3 tsp vanilla
1/2 cup unsweetened cocoa
Cream sugar and margarine together. Add milk, vanilla and cocoa. Beat until smooth.
Here is what we’ll be eating this week:
Tuesday: Slow Cooked Ham served served with rice and carrots
Wednesday: Slow Cooked Pork Chops served with baked potatoes and broccoli
Thursday: Leftover buffet
Friday: Zucchini Sausage Pasta Bake
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