Oooooh, Gooseberry Patch has done it again! I am so excited to be sharing their latest cookbook with you - after taking a short break from blogging (technology issues...ugh), what a perfect subject for my first post back. :)
(Be sure to scroll down below to enter the giveaway to win your own copy!)
Hometown Harvest is a delicious read. It's chock full of hearty recipes, inspiring tips, and fall memories! The chapter titles in and of themselves make my mouth water. "Hometown Pancake Breakfast" features sumptuous recipes like Autumn Apple Waffles, Harvest Hot White Chocolate, Quinoa Breakfast Bake, and Cranberry-Eggnog Monkey Bread. I can't wait to try Miss Kelli's Corn Cakes and Skinny Pumpkin Soup from "Church Social Soup Supper" as well as Bacon & Cheddar Peroghies and Spiced Holiday Ham from "Thanksgiving Dinner to Remember."
"Game Day Get-Together" contains recipes like Yummy Meatball Sliders, Hot Buttered Cider, and my own recipe, Roasted Vegetable Tart! Finally, I'm drooling just thinking about the Nutmeg Dessert Sauce and Sweet Potato Cheesecake Pie in "Pumpkin Patch Sweets" and the Molasses Baked Beans and Old-Time Sage Dressing from "Slow-Cooker Potluck Pleasers."
Here's a few recipes we've tried so far, and our thoughts on them!
Signe's Cinnamon Chip Scones
We don't eat scones often, but I really don't know why...they are so easy to make! These scones are simply elegant and a perfect accompaniment to coffee or hot cocoa. My toddler discovered her sweet tooth on these. :) If you want to transform breakfast into a really special affair, be sure to put these on the menu!
Buttery Onion Pretzels
Okay, so these pretzels are pretty amazing! I've made them as the recipe says (with French Onion Soup mix) as well as with taco mix, and I just love them! I took a whole pound of pretzels to my Bible study thinking that I'd be taking home plenty of leftovers...there were none left by the end of the night! Beware - if you make these, you won't be able to stop eating them!
Fried Corn Chowder with Beer Bread
My husband and I both agree, this meal is simply comforting! When it's cool outside, there's nothing I want more than a creamy soup and a thick slice of bread. The soup and bread both come together quickly with excellent flavor. They are sure to warm you from head to toes!
Most Hearty and Filling
Gramma's Beef Barley Soup
I've been looking for a hearty beef stew, and I've found it! This not only tastes delicious, but a small cup will fill you up for the night. I love the texture of the barley and the flavors of all of the veggies. This is one I'll be making again, especially as the nights turn cooler.
As always, we have picked our favorite of the above recipes to share with you below... :)
The Fried Corn Chowder and Beer Bread! We just loved this recipe so much. And lucky for you, it's actually two recipes in one! We hope you enjoy it as much as we do. And be sure to scroll down below to enter the giveaway to win your own copy of Hometown Harvest!
Fried Corn Chowder
- 3 T. butter, divided
- 2 cups fresh or frozen corn
- 2 T. dried, minced onion
- 2 cups potatoes, peeled and finely diced
- 2 cups hot water
- 2 T. flour
- 2 cups milk
- 1 t. salt
- 1/8 t. pepper
Melt one tablespoon butter in a saucepan over low heat. Add corn; cook, stirring often, until tender. Meanwhile, melt remaining butter in a separate large saucepan. Add onion and cook until lightly golden, stirring often. Add potatoes and hot water. Simmer until potatoes are tender. Drain half of the liquid. In a bowl, add flour to milk; whisk until no lumps are visible. Add salt and pepper. Stir flour mixture into hot potato mixture; blend well and stir in corn. Simmer until flavors are blended, about 10 minutes. Serve hot with Beer Bread. Makes 6 to 8 servings.
- 3 cups all-purpose flour
- 1/4 cup sugar
- 1 T. baking powder
- 1 t. salt
- 12 oz. can beer or non-alcoholic beer
- 2 T. butter, melted
In a bowl, stir together flour, sugar, baking powder, and salt. Add beer; mix well. Pour into a greased 9"x5" loaf pan. Drizzle butter on top. Bake at 375 degrees for about 40 to 50 minutes, until golden. Slice while still warm. Makes one loaf.
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