Today, our Gooseberry Patch Guest Blogger series continues with a whole collection of inspiration for Valentine's Day or anytime...enjoy these goodies with someone you love!
Kim from Homesteader's Heart is sharing favorite
Gooseberry Patch recipes today...you're on, Kim!
Hi everyone! I’m Kim from Homesteader’s Heart. I’m so happy to be here.
I got very excited when I was asked to do a blog post for one of my favorite companies, that has some of the most fabulous people working for them. I got even more excited when I was told that my post would be for the month of February. (Apparently I’m easily excited.)
February is one of my favorite months. Not only is Valentine’s day in this month but so is my anniversary. So I bet you can guess what direction I took when putting this post together, huh? Well and I’m pretty sure the title was a slight hint as well.
I was told that I could pull out any of my Gooseberry Patch books and make any recipe for my post. That alone was a challenge since I own over 25 of their books. But since I had “LOVE” on my mind, I thought I’d start with a breakfast recipe that you could serve your family on that special day.
Here’s a tip for making EASY heart shaped pancakes. Just make them like normal and then take your heart shaped cookie cutters and cut them into hearts. Then gobble up the scraps before anyone sees them. Easy peasy!
Oh and this recipe was a hit with the whole family. I had to make it gluten-free, so my alterations are in italics for those of you who would like to make them gluten free as well. I added pecans, per my Mom’s request. Cause they’re visiting from Maine and well, she’s my Mom. *wink*
Ma Carrico’s Buttermilk Pancakes
Shared by Sheila Cope of Colorado Springs, Colorado, this recipe can be found in Farmhouse Kitchen. Sheila writes, "These pancakes are the best! I got this recipe from Irene Carrico, who has since passed away, while working for her at the Arctic Circle Restaurant in Kanab, Utah. "Ma" made these for me every morning...sometimes she would spoil me by adding mashed bananas to the batter and drizzling strawberry syrup over the top."
1 c. all purpose flour
or for gluten free use
3/4 c. brown rice flour +
1/4 c. arrowroot powder +
1 t. xanthan gum)
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 c. buttermilk
1 egg, beaten
3 T. sugar
3 T. oil (I used coconut oil)
Combine all ingredients; mix well. Pour by 1/4 cupfuls on a hot griddle sprayed with non-stick vegetable spray over medium heat. Cook pancakes until golden and bubbles appear around edges; flip and cook other side. Makes 12 to 15, 4 inch pancakes.
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Now don’t forget about your table setting.
That’s VERY important and sets the pace for the meal.
Here’s a picture of mine on a couple different occasions. Remember, pretty doesn’t mean expensive. Use what you have. Be creative.
And if it’s just you and the hubster you can get a little more romantic with your setting.
Here I set up a table in our living room in front of the fireplace. VERY romantic! Ya gotta keep that fire burning ladies! *wink*
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I know I set you up for breakfast and dessert is coming but maybe you need some dinner ideas. Well, here are a few links to some recipes that I've tried and featured in some of my reviews. You might find one you like!
Tomato and Chicken Penne from Rush-Hour Recipes
Delectable Baked Chicken from The Christmas Table
Thai Peanut Chicken from Slow Cooking All Year 'Round
Now let’s talk dessert. Oh have mercy, these brownies were so good!!!
And of course I decided to cut them into hearts. Because it’s fun, and cute, and I can do what I want. Hee! Hee!
Chocolate-Raspberry Brownies
This recipe was shared by Susan Brzozowski of Ellicot City, Maryland and appears in our new cookbook, 101 Farmhouse Favorites. The layers of raspberries make them really special.
1 c. butter
(I used half butter and
half coconut oil)
5 1-oz. sqs. unsweetened
baking chocolate, chopped
2 c. sugar
(I used coconut sugar and
reduced it by a half cup)
4 eggs, beaten
2 t. vanilla extract
1-1/4 c. all-purpose flour
(I used 1 c. brown rice flour +
1/4 c. arrowroot flour +
1 t. xanthan gum)
1 t. baking powder
1/2 t. salt
1 c. chopped walnuts, toasted
(I omitted)
1/2 c. raspberry preserves
Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth. Remove from heat. Whisk in sugar, eggs and vanilla. In a small bowl, mix flour, baking powder and salt. Add to chocolate mixture and whisk to blend. Stir in nuts. Pour 2 cups batter into greased 13"x9" baking pan. Freeze until firm, about 20 minutes. Spread preserves over frozen batter in pan; spoon remaining batter over preserves. Let stand 20 minutes to thaw. Bake at 350 degrees for about 35 minutes, or until a toothpick tests clean. Cut into squares; transfer to a wire rack to cool. Makes about 2 dozen.
Well I hope you enjoyed this post and are leaving with
some yummy ideas to make your Valentine’s day special.
If you’d like to visit with me even more you can find me on my Homesteader’s Heart Facebook Page or at my blog, Homesteader’s Heart. Have a super duper day!
Thanks so much for stopping by today to share these yummy recipes and all your fun Valentine's Day inspiration, Kim!
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.
