Sunday’s Menu

Gluten Free Cast Iron Skillet Apple Cake

After fiddling I have come up with a recipe I want to be able to recreate. I’ve decided to share it here.

(Inspired by Apple Cake in an Iron Skillet)


4 to 5 Apples – peeled, cored, and cut into six equal pieces. (I used a combination of Granny Smith & Honeycrisp)
2 sticks Butter
¾ cups Sugar


1/2 cup oil
⅔ cups Sugar
1-½ teaspoon Vanilla
2 whole Large Eggs
½ cups Sour Cream
1 cup Apple Juice or Cider
2 cups Bob’s Mill GF Biscuit Mix
½ teaspoon Cinnamon
1 apple – peeled, cored, and chopped


Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt 2 sticks butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl whisk wet ingredients: oil, juice, sour cream, vanilla & eggs. Whisk in sugar. Gradually add biscuit mix until just combined. Gently stir in chopped apple.

Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 25 to 30 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate.

Serve warm with vanilla ice cream.


Slow Cooker Pork Ribs

5 pounds Pork Ribs – cut into serving sizes (3-4 ribs)
Weber’s Chicago Steak Seasoning
Lawry’s Seasoned Salt
Favorite Barbecue Sauce

Season ribs with spices, rubbing in to make sure it gets in all the nooks and crannies.

Place in crock pot. There is no need to add liquid. Cooked on high for 2 hours and then turned to low for another 4.

Preheat oven to 400°

Carefully remove ribs from crock (I usually lose one or two for pulled pork), place meat side up in a baking dish. Slather with favorite BBQ sauce and bake for 30 mins or until the ribs are sticky.


Zesty Sour Cream Coleslaw

1 cup sour cream
1 1/2 tablespoon vinegar
3 tablespoons sugar
2-3 teaspoons hot prepared horseradish
1 1/2 teaspoons dill weed

Combine ingredients and add to 2-3 cups of shredded cabbage and carrots. Mix well. Refrigerate a couple hours before serving.

(We eat this on our fish tacos, as well.)


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