Today, our Gooseberry Patch Guest Blogger series continues with a collection of recipes that'll add homemade flavor to any meal!
Kelly from Semi Homemade Mom is this week's special guest. She's sharing some of her favorite recipes from one of our cookbooks, plus a bonus recipe of her own that you'll definitely want to hang onto...we sure are.
Take it away, Kelly!
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Hello there Gooseberry Patch readers! I'm Kelly and I blog over at Semi Homemade Mom. Writing a guest post for Gooseberry Patch is a BIG DEAL for me because I've been a fan for many years now.
I love sharing recipes with my readers, with some familiar time-saving shortcuts, in order to get that family fed and avoid the drive through!
One of my all-time favorite Gooseberry Patch cookbooks is Almost Homemade and I'd love to share with you three amazing bread recipes from this versatile book!
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All three of these yummy breads start with simple biscuit baking mix, you know the famous kind in the yellow box? I just posted a recipe for DIY baking mix -- it's cheaper, healthier, and keeps in the fridge for 6 months!
DIY Baking Mix
6 cups flour
1/4 cup baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup cold butter
Combine flour, baking powder, sugar, and salt in large food processor. Pulse until fully incorporated. Add in chopped cold butter and process until texture is like coarse crumbs. Store in an airtight container in the fridge.
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This Dilly Sour Cream bread was a great, light bread that I served alongside a garden salad. I enjoyed mine plain, but serve with some butter if desired.
Dilly Sour Cream Bread
3 cups baking mix
1 1/4 cup shredded cheddar cheese
3/4 cup milk
1/2 cup sour cream
1 egg, beaten
1 tablespoon sugar (I omitted)
3/4 teaspoon dill weed
3/4 teaspoon dry mustard
Combine all ingredients in a mixing bowl; stir until just moistened. Pour into a well greased 9"x5" loaf pan. Bake at 350 degrees for 45 to 50 minutes, until golden. Let cool in pan 5 minutes. remove from pan and cool completely on a wire rack for 2 hours before slicing. Store tightly wrapped. Makes one loaf.
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This Cheddar Parmesan Bread seriously smelled like pizza was in the oven, I kid you not! I served this with a hot bowl of Spinach Tortellini Soup -- the wedges were perfect for dipping!
Cheddar Parmesan Bread
1 1/2 cups baking mix
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese, plus more for garnish
1/2 teaspoon oregano, plus more for garnish
1/2 cup milk
1 egg, beaten
2 tablespoons butter, melted
Mix first 6 ingredients in a bowl; stir together to form a thick batter. Spoon into a greased 8" round cake pan. Drizzle with melted butter; sprinkle with additional Parmesan cheese and oregano. Bake at 400 degrees for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool 10 minutes; cut into wedges and serve warm. Makes 6 to 8 servings.
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After two savory breads, this Banana Nut Bread was a real treat! The pecans were a great touch and I could see adding mini chocolate chips next time.
Banana Nut Bread
1 cup sugar
8oz cream cheese, softened
1 cup bananas, mashed (about 3 medium)
2 eggs
2 cups baking mix
1/2 cup chopped pecans
Blend sugar and cream cheese; beat in bananas and eggs. Add baking mix and pecans; stir until moistened. Pour into a greased 9"x5" loaf pan; bake at 350 degrees for one hour. Cool before slicing. Makes 10 to 12 servings.
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Thanks so much, Gooseberry Patch for allowing me to share these great breads! I'd love to have you visit me over at Semi Homemade Mom sometime. Happy cooking!
Thanks so much for stopping by today to share these recipes, Kelly!
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.
