Greetings to all,

We are having another beautiful fall day with the sun shining out of a clear blue sky. It is still windy and I feel sorry for the folks in IN and IL where they got hit by the storm.

Last week we had a Turkey butchering day at our house. We did 16 turkeys ranging from 20 to 34 lbs each. It was a busy and full day but the feeling of satisfaction was rewarding when evening came and we could clean up the mess and know we have meat to last awhile. With grateful hearts we can look forward to lots of delicious turkey dinners in the months ahead.

The church ladies also had a sewing day last week that was well attended with approx 12 women. They knotted 2 comforters and finished 1 quilt. A long day of fellowship and working together on a project to be able to help others in need has a two-fold blessing. It blesses the people that get the item and the folks that make and give it also receive a blessing.

The farmers are mostly done harvesting for this year. The corn has been picked and corn cribs are filled.

Following is a recipe for a gluten-free cake. I used the recipe out of the new Gluten-Free cookbook we have at the Ashery. I revised it a little.


Prune Cake

1/3c grape seed oil

3/4c evaporated cane juice

2 eggs, separated

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp real salt

1 c brown rice flour

1/2 c potato starch

1/2 c tapioca flour

1 tsp cinnamon

1 tsp allspice

1/2 c sour cream, or plain yogurt

1 c. dried prunes, cooked & mashed
Cream together oil & sugar, beat in egg yolks. Mix together the dried ingredients and add alternately with sour cream to the oil/sugar mixture. Stir in the cooked prunes (room temp). Beat egg whitees until soft peaks form. Fold into batter. Pour into 2 8″ layer cake pans. Bake at 350 for 30 minutes. Frost as desired or serve warm with ice cream.


“The Lord is good unto them that wait for Him, to the soul that seeketh him.”

Lam 3:25


Happy Thanksgiving, Sovilla Yoder