Lemon Yogurt Cake

Lemon Yogurt Cake-slice of cake2

Our area was hit with another 6 inches of snow last night, followed by a thick crust of ice.  Is anyone besides me sick of winter yet?  This has been an extra cold and snowy one, and I’m really ready for spring to arrive.  However, that is not going to happen any time soon, so I am bringing a bright spot to the day by baking a lemon cake.  I was on the Food Network website recently and discovered this recipe by one of my favorite chefs, Ina Garten.
Lemon Yogurt Cake-cake

She is referred to as The Barefoot Contessa, a name that is derived from the gourmet foods store that she bought and managed after she retired from a career with the government.  Ina makes cooking and baking look so effortless.  I love her casually elegant style, and I have several of her books (Barefoot in Paris is my favorite).  We enjoyed this delicious moist cake for dessert tonight after we had eaten one of our favorite cold weather meals; homemade beef stew.OK… so I guess there are some good things about winter.  Enjoy!
Lemon Yogurt Cake-slice of cake1

Recipe and photos are here.

Lemon Yogurt Cake is courtesy of Ina Garten and the Food Network

 

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The Winter Blahs

If you are a regular follower of my blog, you know that Mark and I are parents to two great (finally) grown-up kids.  Our son, Robert, is a Pharmacy Tech in the USAF.  Our daughter Danielle, a recent college graduate, is a teaching assistant for special needs kids, and is studying for her Master’s Degree.  Both of theses jobs have their challenges and we’re super proud of both our kiddos.  Mark and I are now empty-nesters and really do enjoy this time in our life.  But it wasn’t always that way…

When the house first emptied out, I was very depressed.  Not the “crying all the time, can’t get out of bed” depressed.  The best way to describe it is that I was apathetic.  All the things that I love to do ( cooking, sewing, baking, painting, scrapbooking, etc.) held no interest for me.  I did not realize that I was depressed, how could I be?  I was functioning.  I carried on with my regular life, I did the laundry and cleaned the house (that should have been a clue right there) and just went from day-to-day.  I went for months and did not write my blog because writing Bobby’s goodbye blog had been so very difficult for me to write (and read).  I was beginning to feel a little lost when our daughter, the Psych major, diagnosed me.

Once I realized what my problem was, I addressed it.  I allowed myself to cry, but not dwell, and I talked to my sweetie pie, Mark, and my girlfriends about it.  Mark assured me that an empty nest was a good thing, and that I should allow myself a glass of wine on the deck once in a while.  Slowly, I emerged from the cloud and I’m in a good place now.  For those of you in a similar place, or those of you that recognize yourself here, it does get better.  I had to find a way to replace “being needed”.  I started doing more things for me, and after a while, I did not feel guilty about it either.

I am writing about this now because winter can be a depressing time, especially this winter.  I just wanted any of you out there who may be going through a tough time, or going through a spell where you just don’t feel like yourself, or feel like you are just going through the motions to know that it will get better.  Talk to someone you trust about it (a counselor, your doctor, your pastor, a friend, your sweetie pie) and feel better.  You owe it to yourself!

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Super Bowl XLVIII Menu

Super Bowl XLVIII Menu- football spread

Super Bowl Sunday is finally here…the day that we football fans wait for all year.  However, even folks who are not necessarily football fans look forward to this day because of all the great food and funny commercials.  This year the Denver Broncos will represent the AFC, and the Seattle Seahawks will represent the NFC in the Super Bowl.   Each year I plan my menu choices for Super Sunday around the two cities in the Super Bowl.  In honor of the Broncos I made Cowboy Beans, and in honor of the Seahawks I made Open-Faced Smoked Salmon Finger Sandwiches.  Both recipes are easy and delicious.
Super Bowl XLVIII Menu- platter of sandwiches

My friend, Cindy, brought Cowboy Beans to one of our Crafty Girl get-togethers.  She made hers like the original recipe from Taste of Home,  and they were sooo good.  I did not have any hamburger (I know…everyone has hamburger in the freezer), so I used bacon instead.  I kind of like it better with the bacon, but you could also substitute salt pork or ham for the hamburger.

The smoked salmon sandwiches were a surprise find on the Food Network website.  Giada De Laurentiis uses fresh lemon zest, horseradish, minced chives, and cream cheese to balance the rich taste of the smoked salmon.  If you want them to be even easier to prepare, just serve the cream cheese mixture in a bowl with crackers and salmon on the side.  They are pretty sandwiches and would be very nice served for a Mother’s Day or Easter brunch.

I’ve been having a little trouble with my computer recently.  Hopefully I can get it straightened out soon and be back to blogging on a regular basis.  Enjoy!

 

Cowboy Calico Beans are courtesy of Taste of Home.com

Open-Faced Smoked Salmon Finger Sandwiches are courtesy of Food Network.com

 

——————————————————————————————————-

 

COWBOY BEANS

1/2 pound bacon, chopped into small pieces

1 large onion, chopped

1/2 cup brown sugar

1/4 cup ketchup

3 Tablespoons cider vinegar

2 Tablespoons mustard

4- 16 ounce cans beans (I used cannellini beans, kidney beans, black-eyed peas, and pork-n-beans)
Super Bowl XLVIII Menu- bacon

1. In a large pan or Dutch oven, cook bacon until crisp.  Remove bacon and drain it on a paper towel, leaving the bacon fat in the pan.

 

Super Bowl XLVIII Menu- onions

2.  Saute onion in bacon fat until soft and translucent.

 

Super Bowl XLVIII Menu- beans

3. Add beans to onions in pot.

 

Super Bowl XLVIII Menu- beans with ketchup, mustard, sugar

4. Add brown sugar, ketchup, cider vinegar, mustard, and crispy bacon to beans and stir.

 

Super Bowl XLVIII Menu- mix then bake

5. Place mixture in a crock pot and cook on low for 2-3 hours, or place on top of the stove and cook on low for about 1 1/2 hours.

 

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OPEN-FACED SMOKED SALMON FINGER SANDWICHES

8 ounces cream cheese, softened

1 1/2 Tablespoons minced chives

2 heaping Tablespoons horseradish

pepper and salt to taste (smoked salmon is very salty, so go easy on the salt)

zest of 1 lemon

pumpernickel cocktail loaf (you will not need the entire loaf)

lettuce

8-10 ounces smoked salmon

Garnish-

6-8 chives, green parts only, cut into slim 1 inch match sticks

 

Super Bowl XLVIII Menu- cream cheese mixture

1. Combine cream cheese, minced chives, horseradish, pepper, salt, and lemon zest.

 

Super Bowl XLVIII Menu- sandwich making process

2. Spread a thin layer of the cream cheese mixture on a slice of pumpernickel cocktail bread.  Top the cream cheese mixture with a piece of crispy lettuce, followed by a thin slice, or chunk of smoked salmon.  Garnish the sandwich by placing a small dollop of the cream cheese mixture on top of the salmon and placing 2 pieces of the 1 inch chives in the dollop.

 

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Gingerbread & Cider, plus a Gooseberry Patch Cookbook Giveaway

Gingerbread & Cider, plus a Gooseberry Patch Cookbook Giveaway-gingerbread and cider

Just in time for Christmas, we have been blessed with snow.  Although I grew up in San Diego, I have since spent many years living in cold climates (8 years in Northern Japan, 4 years in Alaska, 10 years in Ohio), and I have learned to appreciate the natural beauty of a blanket of snow in December.  It just doesn’t seem like the holidays without snow!  After a day of sledding, skating, or Christmas shopping, warm Gingerbread and hot Apple Cider are a delicious way to take the chill off of everyone’s frosty noses.

Gingerbread & Cider, plus a Gooseberry Patch Cookbook Giveaway-book

Snowy-Day Gingerbread and Easy Cinnamon Cider are 2 great recipes from the new Gooseberry Patch cookbook, Gooseberry Patch’s Hometown Christmas.  As always, I had a difficult time selecting one or two recipes, there are just so many good ones to choose from.   One of you lucky ducks will win this fantastic book…what a great Christmas gift!

There are lots of tempting and easy casseroles in the Breakfast with Santa chapter.  There are also coffeecakes, pancakes, scones, breads, and fruit salad.  Sledding Party Warmers is a chapter that is filled with stews, soups, chowders, salads, breads, and sandwiches.  This chapter will probably get the biggest work-out at my house, especially during the winter.  Old-Fashioned Christmas Dinner is the chapter you will turn to for casual, homey dinners, as well as elegant, but easy meals.  It includes vegetables that are stuffed, puffed and otherwise, as well as hams, turkeys, roast beef, chicken, pasta, fish, and pork.

When planning a party, you will want to turn to Open House…You’re Invited! This chapter contains recipes for all sorts of spreads, dips, puffs, appetizers, bites, snacks, mini sandwiches, and punches.  These recipes would be perfect for game day and the sports fans in your life…just sayin’.  You cannot think of Christmas without thinking of cookies, and the chapter entitled Tree-Trimming Treats has you covered.  All the cookies you know, and associate with Christmas, are here.  Along with cookies, this chapter also has candies, cakes, pastry, pies, and desserts.

The chapter entitled Slow-Cooker Comfort Foods is for those hectic days when you want to make a delicious and nourishing meal, without all the fuss. There are breakfast recipes (think Christmas morning), soups, stews, chowders, chicken dinners, pork chops, steak, ham, vegetables, cocktail bites, dips, and even candy.  The last chapter, Coming Home for Christmas, is full of stories and remembrances of Christmas seasons past.  The stories are sweet, thoughtful, and nostalgic.  Best of all, these stories, just like these great recipes, come from folks like you and me.  From California to Pennsylvania, Wisconsin to Colorado, Georgia to Canada, people have opened their hearts and their family recipe collections to share fond memories and good food.   Just like all the Gooseberry Patch cookbooks, you will love and use this book over and over.

Like Gooseberry Patch on Facebook, then check out their blog, videos, and Recipe Collection.

Both of our kiddos will be home in one week, I guess you can imagine how excited I am .  We haven’t seen Bobby since last Christmas and I just want to hug him and not let go.  Here’s wishing all of you a safe and happy Christmas season.  Enjoy!

 

Now, to enter the contest:

Answer the following question in the comment box below.  Enter one time only please.  The drawing will be held on Thursday, 19 December, 2013.  Good luck!

What is your family’s favorite Christmas or holiday tradition?

The contest is now over.  Congratulations to our winner…Brittany Ricciardi!

Recipe and photos are here.

 

Snowy-Day Gingerbread by Haley Mounts of Tuttle, OK and Easy Cinnamon Cider by Hollie Moots of Marysville, OH are courtesy of Gooseberry Patch’s Hometown Christmas

Gooseberry Patch, 2500 Farmers Drive #110, Columbus, Ohio 43235 1-800 854-6673

 

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Knickerbocker Glory

Knickerbocker Glory-whipped cream and cookies

A Knickerbocker Glory is a tall ice cream sundae with lots of diverse ingredients; such as cake, fruit, cookies, nuts, gelatin, sauces, fruit curds, compotes, meringues, ice creams, and flavored whipped creams.  It is a classic British dessert that probably had its start in the United States around 1915, before moving across the pond, according to Matthew Robinson, the author of Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond. Matthew’s book pairs his interest in the food industry with his experience as a scientist, spokesperson, and a product developer.

Knickerbocker Glory-book

The basic Knickerbocker Glory recipe is here, as well as about 30 other distinctive recipes; like…

 

Pumpkin Spice- Crushed Gingersnaps, Pumpkin Pie Ice Cream, Spice Cake, Pumpkin Meringues

Bonkers for Bananas- Almond Toffee Ice Cream, Rum Raisin Cake, Banana Compote, Banana Ice Cream, and Maple Sour Cream

Black and Tan- Guinness Ice Cream-yum, Gingerbread, and Candied Ginger

Mocha Java- Espresso Ice Cream, Chocolate Cake, Chocolate Pirouette Cookies, Mocha Whipped Cream, and Chocolate Covered Coffee Beans

This is not merely a cookbook, though, as Matthew Robinson’s goal is to assist you in unleashing your creativity.  Whether you are the type of person who reads and follows a recipe to the letter, or you are the type of person that prefers to add your own twist to the recipe as you go along, this book will assist you in preparing a luscious dessert that has a big “wow moment”.   Matthew starts with a basic recipe, provides many versions to peak your interest, and explains the basic innovation process, which is not limited to making a dessert.

The 6 step process of innovation can also be used in your daily life to meet your personal needs; to solve problems, create new opportunities, and achieve your own ”wow moment”.

  1. State-What are you trying to accomplish?
  2. Stimulate-Important facts and information
  3. Formulate-Organizing the facts into opportunity areas
  4. Ideate-Putting ideas on paper
  5. Create-Bring ideas to life, turning ideas into real products
  6. Iterate-Perfecting the products

The book reads like a science journal, cookbook, and self-help guide all rolled in to one.  It is very interesting, and the recipes look delicious.  You get the feeling as you read the book that your brain is expanding while you are absorbing the words on the page.  It’s easy to look at pictures and become inspired about what to make for dinner, but this book gives you the tools to get your creative juices flowing, inspiring you to go into the kitchen and bring your own ideas to life.  I made the Citrus Explosion Knickerbocker Glory for Mark and he loved it.  Enjoy!

 

 

Recipe and photos are here.

 

Citrus Explosion is courtesy of

Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond by Matthew Robinson

Published by The Culinary Exchange, LLC. 539 E. 4th St. Waverly, Ohio 45690  http://www.theculinaryexchange.net/index.php

 

 

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Pumpkin Mousse Pie

 

Pumpkin Mousse Pie-slice of pie

I was recently trolling the internet, looking for one more pumpkin recipe to add to my Thanksgiving spread, when I ran across this recipe on the website CookEatShare.  This delicious pumpkin mousse is an Alton Brown recipe that the author, Lisa H., combined with her Gingersnap Crust.  This recipe is very easy, and takes only a few minutes to make, but requires several hours to chill before serving.  I chilled my pie for 5 hours, and it was still a bit soft.

The mousse is luscious, with a light texture, and a yummy pumpkin flavor.  The spicy and crunchy Gingersnap crust is the perfect contrast to this fluffy pumpkin concoction.  I garnished our slices of pie with cinnamon whipped cream that I sweetened with Pumpkin Pie flavored Torani syrup.  I think that next time I will serve the mousse in mini parfait glasses, layered with the Gingersnap cookie crumbs.  Lisa H. has provided a video of Alton Brown making the mousse, so check out the website.

Pumpkin Mousse Pie-pie

We are more aware at this time of year of our many blessings.  I’m so very grateful for Mark and our two children, who are now young adults. Bobby is serving our nation in the Air Force, and Danielle is serving our nation’s youth as a teaching assistant with mentally and physically handicapped children.  What are you most thankful for?  Have a Happy Thanksgiving  everyone.  Enjoy!

 

Recipe and photos are here.

 

Pumpkin Mousse Pie is courtesy of Lisa H. and Alton Brown, @ CookEatShare

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Chocolate Spice Sorbet and Chocolate Sauce

Chocolate Spice Sorbet and Chocolate Sauce-sorbet and sauce2

It has finally happened, I have been asked to review a cookbook that is totally, and solely, about chocolate.  Or as I like to say…the 5th food group.  CRAZY ABOUT CHOCOLATE by Krystina Castella is full of every kind of recipe that a chocolate lover could ask for; candy, cookies, pies, cakes, ice cream, pudding, cocktails, party foods, crusts, sauces, toppings, and all kinds of special occasion foods.  It took me nearly a week to decide which luscious treat that I would be making, and then I decided to make two decadent goodies.

Chocolate Spice Sorbet and Chocolate Sauce-book

When Krystina Castella was a little girl, her secret ambition in life was to grow up and own a chocolate factory, she studied the history of chocolate, organized Saturday morning bike rides to the candy store, and her role model was Lucille Ball (mine too!!) because Lucy showed you that you could have fun while working with your friend, and hiding chocolate under your hat.

Halloween was a special day for Krystina. She carefully planned her Beggar’s Night windfall to allow herself 1 piece of candy each day for a year.  She would do 7 rounds of trick-or-treating (6 solid hours), returning home only to dump the candy on her bed when her container was full,  before returning to her task.  Once she was done collecting candy, she would divide the spoils into 52 plastic bags that each contained 7 pieces of candy. You’ve got to admire that kind of willpower.  365 pieces of candy would have been dangerous at my house, especially chocolate.  They would have found me in a sugar coma, strung out on a bed of candy wrappers, with a puddle of chocolate drool next to my head.

Now that she is all grown up, Krystina Castella is an industrial designer and professor who has been a busy girl, authoring several cookbooks as well as designing furniture, clothing, toys, and baked goods.  Her love of chocolate is evident in this well-organized book.  The entire first chapter explains everything you would need to know about working with chocolate; from the types of chocolate, to the tools, equipment, cookware and environment necessary in the kitchen.  Essential techniques, such as melting, tempering, shaping, and molding, are explained in an easy to understand manner.  The chapter also covers transporting chocolate, gift giving, and mailing.

Chocolate Spice Sorbet and Chocolate Sauce-recipe in book

Chapter 2 covers the Everyday Chocolate; Hand-Dipped Salted Caramels, Turtles, Fudge, Truffles, Orange Chocolate Marble Pound Cake, Brownies, Macaroons, Chocolate Cream Pie, Chocolate Croissants, Pudding Pops, Mocha Cappuccino Mousse, etc.  These are the recipes necessary for a chocolaty treat mid-week.  Chapter 3, Chocolate for Special Occasions, has recipes for birthdays, weddings, and cute miniature tidbits for baby showers.  Chapter 4, Party Chocolate, offers up chocolate recipes for brunches, BBQ’s, dinner parties, and cocktail parties.

Chapter 5, Holiday Chocolate, has recipes for all the holidays, starting with New Years’ Day and ending with Christmas.  Along the way you’ll find; Chinese New Year treats (Chocolate Pineapple Moon Cakes), Chocolate Cream Cheese King Cake (for Mardi Gras), Chocolates for Valentine’s Day, Chocolate Easter Cookies, treats for Jewish holidays (Rugelach , Hamantaschen, and Chocolate Chip Challah), 4th of July Berry Pie with a Chocolate Crust, Candy Corn Bark for Halloween, and Chocolate Bourbon Pecan Pie for Thanksgiving…just to name a few.  Krystina finishes off the book with chapter 6, Crusts, Sauces, and Toppings.

Chocolate Spice Sorbet and Chocolate Sauce-chopped chocolate

The first recipe I made is Chocolate Spice Sorbet, which is a light and refreshing alternative to ice cream.  If you do not like cardamom ( or do not want to spend a lot of money on a spice that you will never use again), Krystina Castella recommends some flavor variations; you can replace the cinnamon and cardamom with mint, ginger, lavender, raspberry, or orange.  Sorbet does not freeze as hard as ice cream, so plan on placing the sorbet in the freezer overnight before serving.

The Chocolate Sauce I made is rich, velvety, and full of fat.  It is a great contrast to the sorbet, and would be delicious served with cakes or breads (gingerbread or banana bread would be awesome), or bottled and given as a gift with an ice cream scoop.  I dipped walnuts in the sauce and drizzled some sauce on the sorbet.  This book would also be a terrific gift for the chocolate lover on your list. Enjoy!

Chocolate Spice Sorbet and Chocolate Sauce-It Snowed!!

We got about 1 inch of snow…so pretty!

 

Recipes and photos are here.

 

Chocolate Spice Sorbet and Chocolate Sauce are courtesy of CRAZY ABOUT CHOCOLATE by Krystina Castella

Published by Sterling Publishing, 387 Park Avenue South, New York, N.Y. 10016

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Clam Chowder

Clam Chowder-bowl of chowda

There is excitement in the air…our beloved Red Sox have made it to the World Series, and face a formidable opponent in the St. Louis Cardinals. The Sox and the Cards are both great baseball teams, each finishing with the best records for their respective leagues. Both pitching staffs are phenomenal, both teams can hit and get on base, and usually both teams play well in the field.  

Each team has a rich history, iconic players, gorgeous ballparks, and loyal fans.  You cannot think of Busch Stadium in St. Louis without the image of the majestic Gateway Arch or the equally stately Clydesdale Horses coming to mind.  I can still see Ozzie Smith doing a back flip on his way out to play shortstop, and “Stan the Man” Musial is a baseball legend.  St. Louis has some of the classiest and smartest baseball fans, they are well-known for their great sportsmanship…even sometimes cheering for the opponent when they make a good play. 

101 year old Fenway Park in Boston, with its manually operated scoreboard, is one of the oldest ballparks in baseball.  After seats were added to the 37 foot high Green Monster in left field, they quickly became the most coveted seats in Beantown.  Ted Williams, Carl ”Yaz” Yastrzemski, and Johnny Pesky have all left their mark on the Monster and the city, as well as naming the foul pole in right field.  Red Sox fans are … rabid, passionate, and wicked crazy.     

This should stack up to be a great World Series, but I of course want my Sox to win.  So I have decided to make Clam Chowder, a typical New England dish, to help keep the good mojo flowing (and I moved the gnome after that last loss).  We all know that as fans, it is our job to help the team however we can, and as the commercial says, “It’s only weird if it doesn’t work”.  They have each won 1 game, so now it is a series.  Go Sox!  Enjoy!   

 

Recipe and photos are here.

 

Clam Chowder is adapted from My Best Clam Chowder by PIONEERGIRL @ allrecipes.com

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Sausage & Kale Soup

 

Sausage & Kale Soup-bowl of soup2

As the weather cools down, we reach for the soup spoon at my house.  Last week, in the middle of a crazy schedule, I looked in the fridge and noticed that I had some kale that needed to be cooked.  I was in a soup making mood, and so I went in search of a recipe that would use up my kale, and be quick and easy.  In my search I noticed that many of the recipes called for lots of milk, cream, and flour to thicken them, which kind of defeats the purpose of eating a healthy food like kale.

Sausage & Kale Soup-ingredients

Then I found this recipe on the Martha Stewart website that uses the technique of pureeing part of the vegetables, which thickens the soup without watering down the flavor.  It is a technique that I use often and love, because the rich flavor of the soup is not lost swimming in a layer of fat.  Besides, you gotta save the butter calories for cookies and cake, right?  Mark ate this soup with crackers, but it would really be good with a nice crusty bread.  As the weather cools down, I will be featuring even more soups on Recipe Journey.  I hope I feature some that you like, and you can always drop me a message in the comment box to let me know what you would like to see.  Enjoy!

 

Recipe and photos are here.

 

Sausage & Kale Soup is courtesy of the Martha Stewart Living website.

 

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Autumn Muffins and a Gooseberry Patch Cookbook Giveaway

Autumn Muffins and a Gooseberry Patch Cookbook Giveaway-ginger muffins

Don’t you just love Fall?  It’s finally cool enough to turn our ovens back on, and there are so many wonderful seasonal foods just waiting to be baked.  When I received the new Gooseberry Patch cookbook, Hometown Harvest, I slowly looked through the entire book, jotting down recipes that interested me.  The list was very long and I really had a tough time deciding what I was going to feature, but I knew that it had to be something baked.

Autumn Muffins and a Gooseberry Patch Cookbook Giveaway-apple on an apple plate

Yumilicious Apple Muffins taste just like a baked apple.  As you can tell from the photographs, they do not look like a typical muffin, but they are delicious none the less.  The 5 cups of apples looks excessive when you are mixing this up, like there is not enough batter to hold it all together, but fear not.  The addition of the applesauce extends the apple flavor.  When combined with the chopped apples it makes for one moist, and not too sweet muffin.  I’ll bet that this would make a nice gluten-free bread if you replaced the all-purpose flour with a gluten-free flour.  I baked 1 dozen of these muffins, and scooped the rest of the batter into mini loaf pans.  I plan on freezing the mini loaves to serve with vanilla ice cream later…and maybe some caramel.

Autumn Muffins and a Gooseberry Patch Cookbook Giveaway-all the parts

Ginger Spice Muffins taste just like gingerbread…yum yum!  To dress them up a little and give them a nice sweet crunch, I sprinkled Sparkling White Sugar (from King Arthur Flour) on top just before baking.  They would also be nice with a little sweetened, whipped cream cheese that has a tiny bit of lemon extract added.

Autumn Muffins and a Gooseberry Patch Cookbook Giveaway-book

Hometown Harvest is such a nice cookbook, full of homey recipes, and warm Fall memories relayed by readers just like you and me.  The two recipes that I am featuring come from the chapter entitled Hometown Pancake Breakfast.  If muffins are not your thing, this chapter offers Pumpkin Pancakes, Apple Waffles, Banana-Stuffed French Toast, Southwestern Quiche, Bacon & Egg Burritos, Cranberry-Eggnog Monkey Bread, and Baked Granola, just to name a few.

Church Social Soup Supper has so many great recipes for this time of year.  It contains 18 soup recipes; like Fried Corn Chowder, Skinny Pumpkin Soup, Black Kettle Brunswick Stew, and Tortellini Caprese Soup.  This chapter has 8 bread recipes; like Cloverleaf Rolls, Beer Bread, and Clam Fritters.  It also contains 6 salads, 3 dressings, 4 sandwiches, and 2 relish recipes.  This is my favorite chapter because we eat a lot of soup and bread once the temperatures drop.

If you are planning ahead for next month, the chapter entitled, Thanksgiving Dinner To Remember will grab your attention.  With recipes like Coco’s Herbed Roast Turkey, Maple Whipped Sweet Potatoes, Sourdough Mushroom Stuffing, and Indiana Corn Pudding, you will be well prepared for Turkey Day.  Football is such a big part of the Fall calendar for many of us, and the Game Day Get Together chapter has many enticing recipes that are geared towards tailgating, like Buffalo Chicken Sliders, Fresh Harvest Bruschetta, and Little Piggies.

Of course the cookbook would not be complete without a dessert chapter, and Pumpkin Patch Sweets fits the bill perfectly.  With ooey-gooey Fall favorites like Chewy Oak Cookies, Vermont Maple Cookies, and Simple Pear Cobbler, the aroma of the season will permeate your home.  Your Crock-Pot will get a workout with the final recipe chapter, Slow-Cooker Potluck Pleasers.  From Cheesy Bean Dip to Hawaiian Wings, there are over 30 recipes that cover everything from main dishes,  to appetizers, desserts, beverages, and side dishes.  Gooseberry Patch also has many recipes available on their website and blog.

The final chapter of Hometown Harvest is entitled, Over The River & Through The Woods.  This part of the book is full of memories of Autumn’s past, and is perfect for when you want to reminisce.  So grab a cup of hot apple cider and put on a sweater.  One of you lucky ducks will receive this wonderful cookbook, the instructions are below.  Enjoy!

 

Recipes and photos are here.

 

To enter the contest:

1. Answer the following question in the comment box below.

What is your favorite seasonal food or dish for Fall?

2. Enter 1 time only please.

3. The drawing will be held on 24 October 2013, and the winner will be posted here and on Recipe Journey’s Facebook page.  Good luck everyone!

The contest is now over.  Congratulations to our winner…Anne Nunes.  Thank you all for your participation.

Yumilicious Apple Muffins by Aubrey Nygren-Earl, and Ginger Spice Muffins by Eleanor Dionne are courtesy of Hometown Harvest by Gooseberry Patch.

 

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