Evening Meal Dates

Jan 18, 2018

March 29, 2018

May 24, 2018

 

BOARD MEMBERS

Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus

 


May 2018 Recipes

Recipe Archive

PUMPKIN PARSNIP CAKE
with lemon cream cheese turmeric frosting

DIRECTIONS:
1. Grease a 9 x 13 pan.
2. Preheat oven to 350 degrees.
Makes 15 servings (gluten free)

MIX TOGETHER:
2 ½ cups Bob's GF flour
1 T. baking powder
½ tsp. Baking soda
¼ tsp. Chinese 5 spice
1 tsp. Cinnamon
½ tsp. Cardamom
¼ tsp. Ground allspice
1 tsp. Ginger
¼ tsp salt
2 cups grated parsnips


IN A SEPARATE BOWL, WHISK TOGETHER THOROUGHLY:

3 eggs (for vegan version, use egg replacer)
1 T. vanilla
1 T. molasses
pumpkin parsnip cake. 
2 T. lemonade concentrate
1 tsp. Lemon extract
½ cup sunflower, safflower or canola oil
½ cup cooked, pureed winter squash
½ cup buttermilk (for vegan version, use coconut milk)
½ cup sugar
Gently fold wet ingredients into dry until just mixed.
Pour into prepared pan.
Bake 35 to 40 minutes.
Cool completely before frosting.


LEMON CREAM CHEESE TURMERIC FROSTING
CREAM TOGETHER UNTIL SMOOTH:
8 oz. Cream cheese at room temperature
6 T. butter at room temperature
2 cups confectioners' sugar 1 tsp. turmeric
1 T. vanilla ½ tsp. Lemon extract 2 T. lemonade concentrate