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Archive for September, 2013

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Sep
24
2013

Delicious Ginger Spice Muffins from Gooseberry Patch’s Hometown Harvest

GingerSpiceMuffins

WOW these were delicious!  WERE – ’cause we ate them all!  I got up yesterday morning and made them for breakfast – ate two with my coffee and then got a call from a friend that she was headed over to drink ONE cup of coffee.  We have to make a conscious effort to drink ONE cup or we will realize 3 hours in, we have put on the second or third pot.  So she shows up and ask immediately “WHAT ARE THOSE?”  And before she finished the first one she says “Don’t let me eat all of them.”  :)

They are so super easy – as most if not all Gooseberry Patch recipes are. AND they are so super delicious.  And I wanted to be able to tell you they froze and reheated well but there were two left last night and I came in at 11pm having not eaten supper and I finished them off.  So next batch – and there will be a next batch.  And a next. And a next.  - I will let you know how well they freeze and reheat.  I cannot imagine that they wouldn’t. AND I made them with gluten free flour and they were perfection – so imagine if  you can eat gluten how tender and delicious they will be.  Although, I don’t think there was much room for any improvement.  So without further ado, here is your recipe for Ginger Spice Muffins from the lovely Hometown Harvest cookbook from Gooseberry Patch!

Hometown Harvest

GINGER SPICE MUFFINS

  • 1 1/4 cup all purpose flour (I used Namaste’s Gluten Free Blend)
  • 1/4 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp nutmeg
  • 1/2 cup light molasses
  • 1/2 cup buttermilk
  • 1/4 cup shortening
  • 1 egg beaten
  • 1/2 cup chopped walnuts

In a large bowl, mix flour, sugar, baking soda, salt and spices.  Add remaining ingredients.  With an electric mixer on low speed, beat just until blended.  Increase speed to medium and beat for 2 minutes. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full.  Bake at 375 degrees for 20-25 minutes.  Cool in pan for 10 minutes; remove muffins to a wire rack and cool completely. More one dozen.

Now you know how this all goes down! And of course as always, you can win a copy of this new cookbook.

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 September 30, I will draw a name from the trusty mason jar and announce the winner. 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.

muffins

Sep
23
2013

WOOT Gooseberry Patch is in the house!

foryourposts

It’s been forEVER since I reviewed a Gooseberry Patch book.  And I have missed the task!  I have got to tell you This one is PERFECT for me!  Hometown Harvest  - what could be better??? I LOVE AUTUMN.  And cooking Autumn foods.  And perfect timing to get me in the mood and I hope you all too.  Some of you are likely already enjoying falling leaves and cooler days – that always puts me in the mood to cook something a little more hearty and bake something delicious!


Hometown HarvestLook at that cover!  Can you just smell that maple syrup? Yeah, me too!  I chose a main dish to get this party started!

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This recipe for Cranberry Pork Roast is super easy and so delicious!  I hope you will give it a try !

  • 3 lb rolled boneless pork loin roast
  • 14 ounce can of cranberry sauce
  • 1/2 c cranberry juice
  • 1/2 c sugar
  • 1 t mustard
  • 1/4 tsp ground cloves
  • 2 TBSP cornstarch
  • 2 TBSP cold water
  • salt to taste

Place roast in a large slow cooker; set aside. Mash cranberry sauce in a bowl.  Stir in cranberry juice, sugar and seasoning.  Pour mixture over roast.  Cover and cook on low setting for 6-8 hours, until tender.  Remove roast to a platter.  Keep warm.  Skim fat from liquid in slow cooker and measure 2 cups, adding water if necessary.  Pour into a saucepan and bring to a boil over medium heat.  In a small bowl, combine cornstarch and cold water to make a paste.  Stir into hot mixture in a saucepan.  Cook and stir until thickened. Season with salt. Serve gravy with sliced pork.

NOTE: I had a few frozen cranberries and dropped them the hot liquid to serve over the pork.  Yumminess!

See I told you it was easy peasy!

I hope you know how thrilled I am to be back to blogging and soon I will tell you all about the wedding and happenings around it!  It was fab!

Now you know how this all goes down!  And of course as always, you can win a copy of this new cookbook.

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 September 30, I will draw a name from the trusty mason jar and announce the winner. 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.

Sep
20
2013

Cake EVERYWHERE!

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Going pretty smoothly actually.  Getting last of the layers crumb coated.  Whitney if you read this – I HATE RED VELVET!!! LOL not really but two light coats of crumb coat will be necessary.  Gotta run – these cakes aren’t going to crumb coat themselves!

Shanti & Love

Namaste,

Susan

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