Gooseberry Patch

Sharing Easter Sweets & Treats!

If you saw last week's Recipe Round-Up and were wishing it was a sweet collection instead, then you're in luck this week! Between the strawberry shortcake, lemon bars and the the coconut cream pie, we all have a favorite goodie to share (and eat!) on Easter Sunday. Share them with US in today's round-up...we're looking forward to dessert already!

So, tell us...

What are your favorite EASTER DESSERT recipes?
Share 'em all in today's Recipe Round-Up!

 

(Want something savory instead? Check out last week's Recipe Round-Up!)

 

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This easy recipe from 101 Farmhouse Favorites combines the conveniece of a shortcut ingredient with a from-scratch crumble and fresh berries...it's the perfect balance and we love it!

Super Berry Crisp 
Sandy Widdows of Tucson, Arizona, shared this recipe with us. She writes, "I made this recipe one day with only the ingredients I had on hand. It turned out to be one of my husband's favorites...now I make it all the time!"

21-oz. can cherry pie filling
2 c. fresh blueberries
1/4 c. butter
1/3 c. long-cooking oats, uncooked
1/3 c. all-purpose flour
1/4 c. brown sugar, packed
1 t. sugar
1/4 t. cinnamon
Garnish: whipped cream

Pour pie filling into an ungreased 9" pie plate; fold in blueberries. Melt butter in a small saucepan over medium-low heat. Add remaining ingredients except garnish to melted butter, stirring to coat well. Spread oat mixture over fruit in pie plate. Bake at 350 degrees for 35 minutes, or until topping is crisp and golden. Garnish individual servings with whipped cream. Serves 8.

Click here for a printable version of this recipe.

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Link up your favorite EASTER DESSERT recipes below and, if you're joining this hop, link back here by using the handy button below.

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 Even if you don't have a blog, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

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Brand New Series Starts Today!

 

We've been sharing recipes, crafts and more on our blog for a little over 3 years now (wow!) and in that time, we've been so fortunate to connect with some amazing bloggers and cooks from all over.

We've partnered with Early Birds and Real Farmwives of America and loved the recipes that YOU all have shared in our weekly Recipe Round-Ups.

Some of these new friends have been featured here on our blog and now, we're opening our front door even wider and inviting more of you to join in the fun.

We're thrilled to announce a new series starting today...
Gooseberry Patch Guest Bloggers!

Cris from GOODEness Gracious is sharing a favorite
Gooseberry Patch recipe today...take it away, Cris!

Hello there! I am so excited to be with you here today! I have been a huge Gooseberry Patch fan for years. Don’t believe me? Check out my family’s tribute to Gooseberry Patch below! ;)

So when they asked if I would like to do a guest post,
I jumped at the chance!

Ya see, Gooseberry Patch has done more for me than just fill my kitchen with amazing cookbooks and yummy dishes, they have supported me when I called them up and told them about a really big change I was making.

My husband and I take one year to change something for our family for GOODe each year. This year through our Year 2 Change Challenge, my husband and I are losing the weight for GOODe over on our He said/She said blog AsGoodeAsItGets.com.

With that, we are working with Gooseberry Patch to highlight their lighter recipes, as well as lightening up some of their other recipes we have fallen in love with over the years.

So far we have have found some real gems in two of my favorite Gooseberry Patch cookbooks, Fresh From the Farmstand and Farmers' Market Favorites.

Everything from yummy soups like Chicken Leek Soup and Beef, Barley and Kale Soup to scrumptious Shrimpy Bagels and THE best fresh tomato dish I have ever enjoyed!

Not only are we sharing recipes, but we are sharing calorie counts and nutrition information for every lite recipe shared on GOODEness Gracious and As Goode As It Gets this year (Psst... click the blog names to sign up for their emails).

 

Today I wanted to share with you how we lightened up one of
our very favorite recipes from Fresh From the Farmstand...

We took the original recipe for Whole Grain Blueberry Coffee Cake and lightened it up and introduced portion control by making Mini Whole Grain Blueberry Coffee Cakes!

Changes I made?

• I reduced the butter by 1 T. and used Light Butter instead of regular.
• I used Whole Grain Cream of Wheat instead of regular.
• I used White Whole Wheat Flour instead of All-Purpose.
• I used 1/2 Cup Brown Sugar-Splenda blend, instead of 1 Cup Brown Sugar.
  (Note: If you don’t want to use Splenda, you might try using Honey.)
• I used Skim Milk.
• I also used 1 1/2 Cup Fresh Blueberries instead of 2 Cups Mixed Berries, just because that is what I had on hand.
• Oh and I spread the 8-10 servings among 12 cavities in my Brownie Pan and the portions were PLENTY big. (Truth be told the Brownie Pan is one of my favorite portion control tools ).

I love how they turned out. Their texture is balanced with the
perfect sweetness. 233 calories well spent in my book!

By making little changes and using the great recipes in the pages of Gooseberry Patch cookbooks, I have found a great source of inspiration in the kitchen while dropping the pounds the last 3 months! Do you want to lose weight or make another change in your family's life? Join us over on our Year 2 Change Facebook page for a source of encouragement! If we can do it-- so can you!

Mini Whole Grain Blueberry Coffee Cakes

Ingredients

• 2 T. Melted Light Butter
• 1 Cup Long Cooking Oats
• 1 Cup Whole Grain Hot Cereal (Cream of Wheat)- uncooked
• 1 Cup White Whole WheatFlour
• 1/2 Cup Brown Sugar/ Splenda Blend
• 1 Egg Slightly Beaten
• 1 Cup Skim Milk
• 1/4 Cup Oil
• 1 T. Baking Powder
• 1/2 t. Salt
• 1 1/2 Cups Blueberries
• 1/4 Cup Chopped Walnuts

Instructions

1. Combine all ingredients except berries and nuts.
2. Fold in berries and nuts
3. Pour into a lightly sprayed brownie pan (or 9 x13 pan).
4. Bake at 350 for 20 minutes (longer if 9 x13)

Notes

Calories 233 Total Fat 8.5g Sat. Fat 1.1g Cholest. 18.5mg Sodium 210.9mg Carb. 34.2g Fiber 4.1g Sugars 11.2g Protein 5.7g

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Thanks so much for contributing our very FIRST Gooseberry Patch Guest Blogger post...we can't wait to try this lightened up version for breakfast sometime soon!

Join us back here in a few weeks for another guest post, and if YOU would like to contribute, just drop us a note. We'd love to hear about a Gooseberry Patch recipe that you love or that you've tailored especially for your family. 

If all the GOODEness above wasn't enough to tempt you to click over, be sure to visit Cris TODAY for a giveaway of a hot-off-the-presses Gooseberry Patch cookbook, 101 Farmhouse Favorites!

Click here to enter now!

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Baked in a Bundt!

Remember that beautiful cake that Mom or Grandma would make on special occasions? Vickie & Jo Ann both remember thinking the ones baked in shaped pans were some of the best. These days, there are so many recipes - both sweet and savory! - that are baked in a Bundt.

There's just something about inverting that pan onto your serving plate and unveiling your creation. Whether you make a simple cake mix, savory pull-apart bread or your own recipe, Bundt pans turn any recipe into a show-stopper!

So, tell us...

What are your favorite BUNDT OR TUBE PAN recipes?
Share 'em all in today's Recipe Round-Up!

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This cake appears in our cookbook, Get-Togethers with Gooseberry Patch. It's a regular at our potlucks and always impresses whenever we take it along to share with friends & family...you can't beat the burst of colors when you slice it!

Bursting with Berries Bundt Cake
Enjoy this cake with fresh-picked berries when you have them...when you're out, frozen berries work just as well!

5 eggs
1-2/3 c. sugar
1-1/4 c. unsalted butter,
    diced and softened
2 T. kirsch liqueur or
    blackberry syrup
1 t. baking powder
1/8 t. salt
2-1/2 c. all-purpose flour,
    divided
1-1/2 c. raspberries
1-1/2 c. blueberries or
    blackberries
Garnish: powdered sugar

Combine eggs and sugar in a large bowl; set aside. Beat butter and liqueur or syrup until fluffy using an electric mixer; add to egg mixture. Add baking powder, salt and all except 2 tablespoons flour. Beat until well-blended and no lumps remain; set aside. Combine berries and remaining flour; toss to coat berries. Gently fold berries into batter. Pour into a greased and floured Bundt pan. Bake at 325 degrees until a wooden pick inserted into center comes out clean, about one hour. Remove from oven and let cool in the pan for 20 to 25 minutes; turn out onto a wire rack to cool completely. Sprinkle top of cake with powdered sugar. Serves 10 to 12.

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Link up your BUNDT OR TUBE PAN recipes below and, if you're joining this hop, link back here by using the handy button below.

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Be sure to visit some new friends this week and VOTE for your favorites by clicking like under their entries...we'll feature the recipes with the most likes on Sunday!

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

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Rounding Up 4th of July Favorites!

 

Next week, those of us in the United States will be celebrating our
country's birthday with fireworks, hometown picnics and plenty
of red, white and blue! 

In this week's Recipe Round-Up, we're asking for your recipes
that you'll be fixing to treat friends & family. They can be patriotic colors
or they can just be a dish Independence Day gatherings are never without.

So tell us...

What are YOUR favorite RED, WHITE & BLUE recipes?
Share 'em all in today's Recipe Round-Up!

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    Perfect for any summertime get-together, here's a pie they'll all love from our cookbook, Summer in the Country . For even more from this book, visit our Menu of the Week!

Summertime Strawberry Pie
This family favorite was shared with us by Christina Hubbell from Jackson, Missippippi...thanks, Christina!

1 qt. strawberries,
    hulled and divided
1 c. sugar
3 T. cornstarch
3-oz. pkg. cream cheese,
    softened
9-inch pie crust, baked
Garnish: whipped cream

Reserve half of the biggest strawberries, set aside. Put remaining strawberries, about 1-1/2 cups, in a blender. Process until smooth. If needed, add water to puréed berries to equal 2 cups; pour into a small saucepan. Add sugar and cornstarch; bring to a boil, stirring, for one minute. Remove from heat; cool. Spread cream cheese in bottom of pie crust; arrange reserved berries on top, pointed-end up. Pour cooled strawberry sauce over top. Refrigerate for 2 hours. To serve, top with whipped cream. Serves 6 to 8.

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

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Link up your RED, WHITE & BLUE recipes below 
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Come back this SUNDAY to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

(Next week, we're taking a week off from Recipe Round-Ups...come back
on Wednesday, July 11th to see what the next theme will be!)

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Celebrating Summer This Week!

There's nothing like the breezy days of summer...the freshest produce, grilling outside, swaying on the porch swing and watching the kids chase fireflies. A trip to the farmers' market or a short walk to your own backyard garden and you have the makings for the most flavorful meal...best shared with family & friends.

This week's menu comes from Summer in the Country, where you'll find recipes for every meal of the day, plus a whole chapter on canning and preserving the best of the season!

We hope you'll enjoy mixing & matching these recipes this week and, if you try any of them, be sure to come back and leave a comment...we'd love to hear how everything turned out!

As always, when you follow us on Twitter, you'll get an additional recipe EVERY DAY of the week. Can't wait for more? Visit our Recipe Collection and find plenty to sample from Summer in the Country!

Click the links below to view recipes...click the book below
to learn even more about it or add it to your collection! 

 

Mango Chutney Chicken Bites 

 Tangy Watermelon Salad

Beefy Cheddar Bake

Texas Corn & Green Chile Casserole

Frosted Tropical Banana Bars 

Pioneer Day Blackberry Jam

 

 

Ready to add Summer in the Country 
to YOUR cookbook collection?

 

 

 

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What's Dad's Favorite Dish?

This Sunday, we'll celebrate Fathers' Day, so it seemed only fitting
to make this Recipe Round-Up all about Dad's favorite recipes,
whether sweet or savory and whether you're treating
your dad or your husband this weekend! 

So tell us...

Which of YOUR recipes are DAD'S FAVORITES?
Share 'em all in today's Recipe Round-Up!

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    Here's one of our favorites from 101 Homestyle Favorites that everyone will enjoy!

Easy Cherry Cobbler
This recipe was shared with us by Melanie Klosterhoff of Fairbanks, Alaska. If they're available, use fresh-from-the-market cherries!

15-oz. can tart red cherries
1 c. all-purpose flour
1-1/4 c. sugar, divided
1 c. milk
2 t. baking powder
1/8 t. salt
1/2 c. butter, melted
Optional: vanilla ice cream or whipped cream

In a saucepan over medium heat, cook cherries with their juice until boiling; remove from heat. In a medium bowl, mix flour, one cup sugar, milk, baking powder and salt. Spread butter in a 2-quart casserole dish or in 4 to 6 one-cup ramekins; pour flour mixture over butter. Add cherries; do not stir. Sprinkle remaining sugar over top. Bake at 400 degrees for 20 to 30 minutes. Serve warm, garnished as desired. Makes 4 to 6 servings

 

Even if you don't have a blog to link below, tell us about YOUR recipe in the comments or, if you have a moment, share it with us on our website!

 

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Link up your DAD'S FAVORITE   recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Come back this SATURDAY to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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A Quick & Easy Menu This Week!

This week's Menu of the Week comes from one of our favorite (and best-selling!) cookbooks. Country Quick & Easy was our earliest recipe collection focused on simple, time-saving recipes and its success has been the inspiration for many more since!

In Country Quick & Easy, you'll find hundreds of recipes ranging from appetizers to desserts, and they're all be ready to serve in a flash. If you try any of the featured recipes, be sure to come back and leave a comment...we'd love to hear how everything turned out!

Follow us on Twitter and get an additional recipe EVERY DAY this week too! Click over to our Recipe Collection for LOTS more from  Country Quick & Easy.

 

Click the links below to view recipes...click the book
to learn even more about it or add it to your collection!

 

 

Bacon Swirls

Sweet Potato Chips

Hero Burgers

Overnight Ice Box
Carrot Salad

Cobb Sandwiches

Raspberry Cream Pie

 

 

 

 

 

 

 

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Calling All Cakes & Pies!

Who doesn't love dessert? We sure do and we'll always have a soft spot for those family-favorite recipes that we've enjoyed for years. There's just no substitute for Mom's fudgy birthday cake and good old-fashioned cherry pie, still warm from the oven. Remember that impossibly high carrot cake or that perfect made-from-scratch lemon meringue? 

Whether they're recipes passed on from Mom or Grandma or whether they're your own creations, these blue-ribbon-worthy cakes & pies are what we're rounding up today.

 So tell us...

What are YOUR favorite CAKE AND PIE recipes?
Share 'em all in today's Recipe Round-Up!

 

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  Here's one of our favorites from Sunday Dinner at Grandma's !

Strawberry Layer Cake
This blue-ribbon cake recipe was shared by Steven Wilson of Chesterfield, Virginia. He writes, "Spring was always a wonderful time of year growing up in North Carolina...it meant strawberry time. I remember going with Grandma to the strawberry farm to pick those huge, luscious red berries, often
eating as many as we put in the basket! She always used some of the fresh berries to make one of her delicious cakes to take to the Sunday night church social."

6-oz. pkg. strawberry gelatin mix
1/2 c. hot water
18-1/2 oz. pkg. white cake mix
2 T. all-purpose flour
1 c. strawberries, hulled and chopped
4 eggs

In a large bowl, dissolve dry gelatin mix in hot water; cool. Add dry cake mix, flour and strawberries; mix well. Add eggs, one at a time, beating slightly after each one. Pour batter into 3 greased 8" round cake pans. Bake at 350 degrees for 20 minutes, until cake tests done. Cool; assemble cake layers with Strawberry Frosting. Serves 12.

Strawberry Frosting:

1/4 c. butter, softened
3-3/4 to 5 c. powdered sugar
1/3 c. strawberries, hulled and finely chopped

Blend butter and powdered sugar together, adding sugar to desired consistency. Add strawberries; blend thoroughly.

 

Even if you don't have a blog to link below, tell us about
YOUR recipe in the comments or, if you have a moment,
share it with us on our website!

 

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Link up your favorite CAKE & PIE recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

Come back this Sunday to see which linked recipe were the favorites of our blog readers...we'll tally up the "likes" on Friday. Add yours and YOU could be featured!

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Enjoy a Taste of Autumn This Week!

Leaves are falling and each cool morning brings fresh color on the trees and on the sidewalk too. It's time to put on your favorite sweaters, make a pot of homemade soup and gather with family & friends.

This week's Cookbook of the Week is full of inspiring recipes and ideas to add a little fall spice to your home. We know you'll enjoy...

Taste of Autumn!

Let's take a look at all NINE chapters inside...

Click the Table of Contents above to see all the names up close. You'll also see that we've covered some of the best of the season, from that first trip to the orchard all the way to the big Thanksgiving feast.

Enjoy this recipe from the last chapter, To Grandmother's House We Go...it's a great dessert to share with friends & family at Thanksgiving or anytime of year.

Upside-Down Cranberry Crunch
Jennifer Cizek of Eagle River, Arkansas shared this family-favorite recipe. It's the perfect dessert for a happy ending to the day.

3 c. cranberries
1-3/4 c. sugar, divided
1/2 c. chopped pecans
2 eggs
1/2 c. butter, melted
1 c. all-purpose flour
Garnish: whipped cream or ice cream

Place cranberries in a greased 8"x8" baking pan. Sprinkle with 3/4 cup sugar and pecans. In a mixing bowl, blend together eggs, butter, flour and remaining sugar until smooth. Spread over cranberry mixture. Bake at 325 degrees for one hour or until a toothpick inserted near the center comes out clean. Run knife around edges of pan; immediately invert onto a serving plate. Serve with whipped cream or ice cream. Makes 8 servings.

You'll also find lots of clever, crafty  tips in Taste of Autumn...
here's a sample!

Fashion a letter wreath from bittersweet clusters…a large one for the front door or make tiny placecards. Use bailing wire to create letter shapes, then wire bittersweet berry clusters to the form using floral wire.

Give a mirror or picture frame a new look in minutes. Use hot glue to secure colorful preserved leaves - real or silk ones from the craft store - around the edges. It'll be ready to show off in a snap!

 

To create a fragrant pumpkin, use an apple corer to carve out round vents in a hollowed-out pumpkin. Rub pumpkin pie spices or cinnamon on the underside of the pumpkin’s lid, or push cloves into it. Set a lighted tea-light candle inside. This will give off a wonderful scent for about 6 hours!

 

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Ready to add Taste of Autumn to your cookbook collection?
Click the button below!

 

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What's Cookin' This Friday?

Here in Ohio, we're in that perfect season where summer is just giving way to fall, and that means lots of familiar flavors in the kitchen...a return to soups and roasts, apples & cinnamon for dessert.

We love this time of year and wanted to share some of what our Featured Friday bloggers have been cooking up lately. Click the links or the photos below to get the recipes!

 

 

Natalie's ready for some football with these hot wings!

Mac & Cheese, made extra tasty by adding duck,
is cooking at Beyer Beware!

 

Try Renae's Mushroom Roast at Down on the Farm!

 

Homemade Tomato Soup at Scraps of Life...looks so good!

 

Give this Easy Grilled Pizza a try...it's from Mommy's Kitchen!

 

A classic recipe on Threaded Together...Party Pea Salad!

 

And now, for the desserts!

This Cookie Dough Cheese Ball is one of our favorites
from Sweet & Simple...it's at Goodeness Gracious!

 

Fresh Apple Cake with Browned Butter Frosting
is what's baking at A Well-Seasoned Life!

 

Buckwheat Pancakes are cookin' on the griddle
at Syrup and Biscuits!

 

Brandie made Apple Brown Betty from the Big Book of
Home Cooking...enter to win a copy too!

 

Molasses Cookies are baking at
The Southern Lady Cooks!

 

Blueberry Buckle looks dreamy from Married/Single Parent...
welcome back, Michelle!

 

Nancy made a blackberry-peach coffee cake
that looks AMAZING!

 

These Gingerbread Pumpkin Bars were our inspiration
to share today's recipes...thanks to Faithfulness Farm
for the yumminess!

 

Your turn! What's been cooking in YOUR kitchen?

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Special virtual hugs to all those in our bloggy family expecting or welcoming new additions (whether kids or grandkids) to THEIR families...seems to be a baby boom happening, doesn't it?

Carmen, Kristin, and Anna are all expecting new babies. There are two new grandchildren on the way for Tracy and a new baby girl just arrived (her 22nd grandchild!) for Julie. Congrats all around!

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Berry Sweet...and Easy too!

Did you know that this Sunday is Friendship Day?

Just in time, here's a great little project that you can whip up in
an afternoon to treat a sweet friend. Just start with a basket,
a cloth napkin and some goodies from your kitchen & craft room.

You won't believe how easy it is to make a...

Berry Sweet Basket!

Baskets are one of our favorite things to find just a dollar or two. We've found them at the flea market, the craft store, garage sales and even the thrift shop. Add a coat of creamy white paint and they're ready to be filled!

Next you'll need to whip up the liner. This one starts with a cloth napkin, one of our favorite craft supplies to keep on hand. What's that? You don't consider cloth napkins craft supplies? Well, after today, you just might change your mind.

They're perfect for lining baskets, obviously, but they're also perfect for gift-wrapping a homemade goodie from the kitchen. Cut them down to size and they're great for jar toppers. You can embroider an initial on the corner of a few for a personal and super-easy housewarming or hostess gift...really, the possibilities are endless. We LOVE finding these (and stocking up!) during the end-of-season clearance sales. Keep an eye out for them!

If you're feeling really crafty, you could whip up some homemade cloth napkins with some linen or heavy cotton from the fabric store. They're easy to finish with a simple rolled hem around the edge. We like to buy them already finished though, whenever they're on sale. They're so very handy...heck, you can even use them at the dinnertable!

Below, you'll find the easy instructions dressing up a humble cloth napkin, just like the one shown in the photo above...

Berry Basket Liner

Here's what you'll need...

• Tissue paper
• Strawberry template at right
  (Click to view and print larger)
• Sharp scissors
• Embroidery needle
• Purchased green cotton napkin
• Red and green felt scraps
• Red, green and ivory embroidery floss

Trace strawberry and stem onto tissue paper and cut out templates. You can also use transfer paper, found in the notions section of the craft store. Follow the instructions for its use from the manufacturer. Using templates, cut strawberry from red felt and stem from green felt. Pin embroidery patterns to felt shapes and then pin shapes into place on napkin. Sewing through all layers, embrioder design using 2 strands of floss in coordinating colors. Tear off tissue paper once embroidery is complete.  Using 6 strands of floss, work chain stitches along hemline or 1/2" from edge on napkin.

Need a refresher course on your embroidery stitches?
Click the images below to view them larger...
they'll help get you started!

 

Now, how about some jam to pack inside? With just four ingredients, it doesn't get much easier than this recipe!

Strawberry Freezer Jam
Thanks to Connie Bryant of Topeka, Kansas for sharing her recipe!

4 c. sugar
2 c. strawberries, hulled and crushed
1-3/4 oz. pkg. powdered pectin
3/4 c. water

Combine sugar and strawberries in a large mixing bowl; set aside. Whisk pectin and water together in a small saucepan; bring to a boil. Boil and stir for one minute; remove from heat. Pour pectin mixture over fruit mixture' stir until sugar dissolves, about 3 minutes. Spoon into jars leaving 1/2-inch headspace; secure lids. Allow to stand at room temperature for 24 hours. Store jars in freezer up to one year and opened jars in refrigerator for one month. Makes about 5 cups.

Add a sweet little fabric square to the top of the jar, tie it with ribbon and add it to the basket and it's ready to give.

They'll never know how easy it was to create...they'll just know that they're loved!

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You'll find this project in our crafty booklet,
Oh-So-Sweet Embroidery.

It's just ONE of 15 fun and easy projects inside, all perfect for gifts or just to treat yourself. Pick up a copy today by clicking the big red button!

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