Semi-Soft Dinner from Gooseberry Patch, if you have tooth trouble...

Yes, you read it correctly, if you have tooth trouble these two recipes, can help with being easy to get down.

Last night I made the Cinnamon Apples, and the Sweet Cornbread, because the bulk of a tooth I had rebuilt in 2009, after a stay in the hospital for a personal reason, fell out. I decided I wanted something soft, but flavorful for dinner.

 

Both recipes came out great. The cornbread was a little on the dense side, since I used whole eggs.(I don't like to waste product, and I did not fell like separating them out. When it came to the apples though, I used a local cinnamon honey from here in Oklahoma, that I get through the Co-Op I am apart of, which gave them a great kick. 

If you haven't gotten your copy of Gooseberry Patch's Harvest Recipes, go and get a copy, and make the recipes mentioned here. They are worth every bit of time you put into making them. 

If you don't have a copy yet, then take a look below for the recipes:

page 91, Cinnamon Apples:

8 to 10 apples, cored, peeled, and sliced

1/2 c. brown sugar, packed

1/2 c. sugar

1/4 c. butter

1/2c. honey

1 t. vanilla extract

cinnamon to taste

Arrange apple slices in a 1 -1/2 quart casserole dish; set aside. Heat sugars, butter, and honey in a heavy saucepan until sugars dissolve, stir until bubbly. Remove from heat; stir in vanilla and set aside. Sprinkle apples with cinnamon; pour sugar mixture on top and stir gently until evenly coated. Cover with aluminum foil; bake at 400 degrees for 30 minutes or until apples are tender. 

page 55, Sweet Cornbread:

1c. yellow cornmeal
2c. all purpose flour
1T. baking powder
1/2 t. salt
1c. sugar
4 eggs, separated
1c. half and half
1 t. vanilla extract
3/4 c. butter, melted

Combine cornmeal, flour, baking powder, salt and sugar in a medium bowl; set aside. Mix together egg yolks, and half and half, vanilla, and melted butter in a separate bowl; add to dry ingredients and stir until thoroughly moistened. Beat egg whites until stiff,gently fold into batter. Pour into a greased 13x9 baking pan; bake at 350 degrees for 30 minutes, or until toothpick tests clean. 

So, even if you are not having tooth trouble where you need a semi-soft menu try these out, they will warm you to the tips of your toes, and make your tummy glad you made them.

Gooseberry Patch Buttery Pecan Bars get a make over...

 

Yes you read right, the Buttery Pecan Bars in the above pictured book, got a make over in my kitchen a few days ago. Even with the make over they still came out yummy to the tummy.

I made the recipe on page 103 in the Harvest Recipe Cookbook for the Ecumenical Dinner my church host on Thursday nights. I had to have something that made 25 portions, and this ended up making almost 30 portions, with the way I cut it.

Below you will see the picture of the final product:

 

This pic was before they came out of the oven. 

The way the recipe got the make over was that, the recipe calls for 2 and 1/2 cups chopped pecans. Well instead of 2 and a 1/2 of pecans, I had a package that was  a 2 cup package of pecan, so I used a 1/2 cup of pumpkin in place of it. 

Here is the recipe:

page 103 of the Harvest recipes cookbook- Buttery Pecan Bars (makes 25 servings):

3c. all-purpose flour

2 c. sugar,divided

1c. butter

1/2 t. salt

4 eggs, beaten

1-1/2c. corn syrup

3T. butter,melted

1-1/2 t. vanilla extract

2-1/2c. chopped pecans

Mix flour, 1/2 cup sugar, butter and salt together until mixture resembles crumbs; set aside. Press into a well-greased jelly-roll pan; bake at 350 degrees for 15 minutes. Combine eggs, corn syrup, melted butter, vanilla, pecans and remaining sugar until well blended; pour over hot crust. Return to oven for 25 additional minutes; cool and cut into bars.

So curl up with a cup of coffee, and a plate of buttery pecan bars, and enjoy this fall weather with the ones you love.

Gooseberry Patch Harvest Haystacks and Cocoa Brownies...What a sweet harvest treat!

Well it's that time again... I have been in my kitchen making dessert for the weekly Feed My Sheep Ecumenical Dinner, tomorrow night.  For this round I dug through my "Gooseberry Harvest Recipes" book pictured above. 

For my contribution of 25 portions of dessert for this week, I made the haystacks from page 123 of the book(which I got 20 portions out of). Since I came up short, I went ahead and made the brownies on page 125 of the same book.(that got me 24 brownie bites, and made my quota plus some for my contribution.)

For some you may wonder what a haystack cookie is, it is the cookie that your mom made from the crunchy chinese noodles. I remember my mom making those growing up.  The second is a standard brownie, done from the ground up, that you can add most anything to pending on the taste of the people you will be serving.

If you are curious about the recipes, and you don't have the book yet, look below: (then get on amazon.com and grab you a copy for this fall/holiday season.)

page 123-Haystacks:

1 & 1/2 c chow mein noodles

1c. butterscotch chips

1/2 c. peanut butter chips

1T. shortening

Place chow mein noodles in a large mixing bowl;set aside. 

Melt chips and shortening together in a double boiler; stir until smooth.

(* It took me two 45 second rounds in the microwave to get it done, since I do not have a double boiler.)

Pour over noodles; stir to coat. 

Drop by tablespoonfuls onto wax paper; set asisde until firm. 

Store in an airtight container in the refrigerator. 

( *As an alternative if you are not a peanut butter or butterscotch fan, you can use your favorite chocolate chip, or flavored chip for an extra kick.I sometimes do an alternate flavor depending on my husband's taste, or what ever group I cook for.)

page 125- Cocoa Brownies

1c. sugar

2/3 c. all-purpose flour

1/2c. baking cocoa

1/2 t. baking powder

1/2 c. margarine, melted

1 t. vanilla extract

2 eggs

3/4 semi sweet chocolate chips

Combine sugar,flour, baking cocoa and baking powder; add margarine, vanilla, and eggs.

Spread in a greased 9x9 baking pan; sprinkle with chocolate chips.

Bake at 350 degrees for 20 to 25 minutes. 

Cut into squares. 

(* I used a mini muffin tin for individual portions, and sprayed it liberally with non-stick.I also mixed in the chips to the batter instead of sprinkling them like the recipe called for).

Start off the harvest season right, munch on a Gooseberry Patch Harvest Trail Mix!

 If you are looking for a great quick party mix to share with friends and family, check out Gooseberry Patch's  Harvest Recipe Book, and check out page 9 for the recipe for the Harvest Trail Mix. This mix is really simple to put together and modify for people's taste.

Below you will see a picture of the mix , the way it came out for me:

My husband actually got lucky that I forgot a couple of ingredients. It was the candy corn and raisins.(He's not a fan of either really.)

If you don't have the book, and enjoy making these types of mixes here is the recipe for the mix from the book:

Harvest Trail Mix, page 9

10.5 oz box bite-size crispy honey nut corn & rice cereal (I used a generic box of each)

8 oz pkg. candy-coated chocolates (I used peanut m&m's, since they were more readily available in my area)

8 oz bag candy corn (This is what I forgot to purchase, but it worked out for the hubby's taste).

9 oz pkg raisins (This was the other item I forgot, but it worked out for the hubby's taste.I even think a craisin would be yummy in this).

12 oz jar dry-roasted peanuts

Mix all ingredients together; store in an airtight container

Biggest thing to remember is to have fun, and share this with the ones you care about, and work with.