recipe

Archive for May, 2012

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May
14
2012

We have TWO lucky ducks this morning! They are…

Nicole from farmgirlchaos.com  you won Gooseberry Patch’s THE HARVEST TABLE !

harvesttable

CONGRATULATIONS! Email me your address so I can get it right out to you!

And the winner of the CHINET disposable bakeware is:

Amy from A Nest in the Rocks!  You are going to love it.  Please send me your address so I can get it to the fine folks at Chinet and they can get your prize out to you!

bakeware

Thanks to everyone who participated.

Find even MORE from Gooseberry Patch online!

www.gooseberrypatch.typepad.com

www.facebook.com/gooseberrypatch

www.twitter.com/gooseberrypatch

www.youtube.com/gooseberrypatchcom

www.scribd.com/gooseberrypatch

And if you like what you find here at my blog you can check out the right hand column and subscribe to my feed and follow me on twitter and facebook.

You can learn more about Chinet by visiting these links:

http://www.mychinet.com/products/family/8

https://www.facebook.com/MyChinet

http://twitter.com/#!/mychinet

http://www.youtube.com/mychinet

NOTE: I am required by the FTC to disclose to you all that I received the Chinet Bakeware products free of charge.


May
10
2012

Caramel Apple Cake from Gooseberry Patch’s The Havest Table

O My goodness! Yummy caramely apple-y goodness!   Super duper easy.  Super duper delicious.  And made in my last 9 x 13 from Chinet’s NEW Disposable Bakeware.  Got to get more of it! And since I used the Chinet bakeware, I skipped the greasing and flour step.

I wondered when I started this recipe how it would turn out.  Just didn’t seem like enough liquid to me.  But it was perfect.  Sort of the consistency of my mama’s fresh apple cake.  The recipe, as you will see calls for a box of yellow cake mix.  Well I wanted to be able to enjoy it so I made it with a box of gluten free yellow cake mix which is 3 1/2 ounces less than a gluten full cake mix so I just added 3 1/2 ounces of my gluten free flour blend.  Okay, here’s the recipe:

Caramel Apple Cake

  • 18 1/2 ounce box yellow cake mix
  • 21 oz can apple pie filling
  • 2 eggs, beaten
  • 12 oz jar caramel ice cream topping, divided
  • Garnish: vanilla ice cream

Grease and flour a 13 x 9 baking pan and set aside.  In a bowl, combine dry cake mix, pie filling, eggs and 1/4 cup caramel topping.  Beat with an electric mixer on low speed for one -2 minutes, until blended.  Pour batter into baking pan.  Bake at 350 for 30-35 minutes.  Remove cake from oven. Pour remaining caramel topping over cake and spread evenly.  Serve topped with ice cream. Serves 8-10.

I am going to be totally honest.  I don’t think it needed the ice cream.  It was A-mazing without it.  And a bit sweet with.  The caramel and apple together is crazy good.

Enjoy!

Caramel Apple Cake

To enter this Early Bird Review and Giveaway:  All you have to do is leave a comment at the end of each post pertaining to this giveaway and Early Bird Review and consider yourself entered.  I will be posting amazing recipes from this book over the next two weeks and then on Monday the 14th of May,  I will draw two names from the trusty mason jar and announce the winners. You have a few chances to get your name in the drawing.  And of course it would be nice of you to tell your friends if you have facebook or a blog of your  own.

Find even MORE from Gooseberry Patch online!

www.gooseberrypatch.typepad.com

www.facebook.com/gooseberrypatch

www.twitter.com/gooseberrypatch

www.youtube.com/gooseberrypatchcom

www.scribd.com/gooseberrypatch

And if you like what you find here at my blog you can check out the right hand column and subscribe to my feed and follow me on twitter and facebook.

You can learn more about Chinet by visiting these links:

http://www.mychinet.com/products/family/8

https://www.facebook.com/MyChinet

http://twitter.com/#!/mychinet

http://www.youtube.com/mychinet

NOTE: I am required by the FTC to disclose to you all that I received the Chinet Bakeware products free of charge.

May
05
2012

Recipe Two from Gooseberry Patch’s The Harvest Table: Cherries Jubilee Crisp

O MY YUM!  This will be a recipe I will make again and again.  Couldn’t be easier and it is somekinda good!

Cherries Jubilee Crisp

  • 17 oz can sweet cherries
  • 2 T orange liqueur or orange juice
  • 2 1.2 t cornstarch
  • 1/4 cup quick cooking oats, uncooked
  • 6 T all purpose flour
  • 1/4 c brown sugar, packed
  • 1/4 tsp nutmeg
  • 1/4 c cold butter, diced

Garnish: whipped cream, nutmeg

Combine undrained cherries, liqueur or juice and cornstarch in a saucepan.  Cook and stir over medium heat until cornstarch dissolves and mixture is thickened, about 2 minutes.  Pour into a lightly greased one quart casserole dish, let cool for 10 minutes.  In a small bowl, stir together oats, flour, brown sugar and nutmeg.  Add butter; mix will a fork until crumbly.  Sprinkle oat mixture over cherry mixture.  Bake uncovered at 375 for about 20 minutes, until topping is golden.  Serve warm, topped with whipped cream and a sprinkle of nutmeg.  Serves 4

NOTES: I used gluten free oats and brown rice flour so YUM for me.  And I garnished with vanilla ice cream and nutmeg.  O. M. G.  Delish!

Cherry Stuff

Yep I used another of  Chinet’s NEW Disposable Bakeware and I telling you, it’s pretty amazing.  Seriously.  It truly is non stick.  It was truly sturdy.  No bending or buckling.  And when the crisp was cool  I just popped on the plastic lid that came with it and put it in the refrigerator.  Dessert again tomorrow night.

I want to encourage you to go check out their website. So cool! Four sizes for your every baking need.  I just think about how great these will be at the holidays.  Bake a Christmas Treat and give as a gift right in the pan with a clear lid.  Just tie with a bow and go! I will be showing and tell you about my experiences with them as we go along with two weeks of great recipes made in great disposable pans.

bakeware

picture from myChinet.com


Now I suppose you would like to know how to enter to win one of these great prizes.  Nothing new there.  You comment you are entered.  At the end of the giveaway, I will draw a name.  Super easy I think.  Well, let’s add a little something to this.  Make you work a little harder for such a great pair of prizes.  In your comment tell me what you love about Autumn.  That’s not too much to ask.

To enter this Early Bird Review and Giveaway:  All you have to do is leave a comment at the end of each post pertaining to this giveaway and Early Bird Review and consider yourself entered.  I will be posting amazing recipes from this book over the next two weeks and then on Monday the 14th of May,  I will draw two names from the trusty mason jar and announce the winners. You have a few chances to get your name in the drawing.  And of course it would be nice of you to tell your friends if you have facebook or a blog of your  own.

Find even MORE from Gooseberry Patch online!

www.gooseberrypatch.typepad.com

www.facebook.com/gooseberrypatch

www.twitter.com/gooseberrypatch

www.youtube.com/gooseberrypatchcom

www.scribd.com/gooseberrypatch

And if you like what you find here at my blog you can check out the right hand column and subscribe to my feed and follow me on twitter and facebook.

You can learn more about Chinet by visiting these links:

http://www.mychinet.com/products/family/8

https://www.facebook.com/MyChinet

http://twitter.com/#!/mychinet

http://www.youtube.com/mychinet

NOTE: I am required by the FTC to disclose to you all that I received the Chinet Bakeware products free of charge.


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