Apple Sour Cream Slice

Apple Sour Cream Slice

Base:
1-1/2 cups gluten free flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg beaten
1 cup unsalted butter melted

Apple Filling

5-6 tart apples, peeled and sliced in very thin pieces
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Topping:
1 egg beaten

1/2 cup sour cream
2 tablespoons sugar
1 teaspoon pure vanila extract

Why they call this recipe a slice is a mystery to me, but it's definitely worth making. Whisk dry ingredients for the base. Add melted butter and beaten egg. Mix base to form a dough. Place dough in bottom of  8x8 glass baking dish, pressing it down evenly to coat the bottom. Bake for 12 minutes in 360 F preheated oven. Remove from oven and set aside to cool slightly.

For apple filling peel apples and slice very thin. Soak apple slices in lemon water to prevent browning. Drain apples and add cinnamon and nutmeg and toss well. Microwave apple mixture on medium for 10 minutes to soften. Place apples over the base, distributing evenly.

For topping mix all ingredients and pour over apples. Bake at 360 F for 20 to 25 minutes. Let cool completely in bakiing dish and refrigerate for one hour before slicing to serve. I think I might double the topping ingredients next time. Sprinkle top with a mixture of confectioners sugar and cinnamon. So delicious.

Cabbage Cakes

Cabbage Cakes

1 cabbage, core removed and sliced very thin
1/2 onion chopped fine or 1 large shallot
4 garlic cloves minced
avocado oil for cooking ingredients
2 eggs
1/2 cup flour
1/4 cup chopped fresh parsley
1 teaspoon dried thyme
salt and pepper to taste

Blanch cabbage till soft then drain well and set aside, about 7 minutes. Sauté onion, then add garlic for a minute longer. Put cabbage in a bowl along with the eggs, parsley, thyme, and flour. Stir well to mix and let sit for half an hour. In hot avocado oil, fry the cakes formed from half cup portions. Serve immediately along with your favorite sauce or condiment. Can be a side dish, a snack, or breakfast food. Makes 8 cabbage cakes.

White Onion Soup

White Onion Soup

4 white onions sliced thin
3 garlic cloves minced
4 tablespoons unsalted butter
1 cup dry white wine

32 fluid ounces chicken stock
2 tablespoons chopped fresh parsley
1/2 teaspoon nutmeg
1/2 teaspoon thyme
1/2 teaspoon ground rosemary
1/2 teaspoon ground smoked paprika
1 teaspoon salt
1/2 teaspoon white pepper
2 whole bay leaves (remove before blending soup)
1/3 cup white rice
1/2 cup heavy cream

1 tablespoon dry sherry
2 tablespoons chopped fresh chives (garnish)

Four onions seems like a lot but they cook way down. In a large stock pot, sauté onions in the butter till soft, then add garlic and cook for a minute longer. Add wine and cook for 10 minutes, then add chicken stock. Add bay leaves, nutmeg, thyme, rosemary, paprika and parsley. Cook till ingredients are well incorporated and the onions are very soft. Add rice and cook for another 20 minutes. Remove bay leaves and let soup cool some. Then blend soup till smooth in a blender. Add heavy cream and dry sherry to soup. You'd think all those onions would make the soup taste like onions, not so, just a wonderful blend of flavors all rolled into one delicious soup. Serve immediately with a garnish of chives and some crusty bread.

Daffodils are Blooming

Daffodils are Blooming