Vickie - Americas Comfort Foods

Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born.

We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasnt long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.

Hard to believe its been over 30 years since those kitchen-table days! From that original little Gooseberry Patch family, weve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, were best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.

One things for sure, we couldnt have done it without our friends all across the country. Each year, were honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether youve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!

Visit our website anytime

www.gooseberrypatch.com

18008546673

My mom, Martha Hartzell, always made this coffee cake for new families that had moved into our neighborhood. It was a great way to make them feel special and know they were welcomed! This cake was named by our local newspaper in Essex Junction, Vermont, when they heard of Moms good deeds of serving others.

1-1/2 c. all-purpose flour

3/4 c. sugar

1 T. baking powder

1/2 t. salt

1/4 c. shortening

1 egg

1/2 c. milk

1 t. vanilla extract

In a large bowl, combine flour, sugar, baking powder and salt. Blend shortening into flour mixture with a pastry blender until crumbly. In a separate bowl, whisk together egg, milk and vanilla. Add to flour mixture; stir well. Pour batter into a well-greased or parchment paper-lined 8"8" baking pan. Sprinkle Crumb Topping over batter. Bake at 375 degrees for 30 minutes. Makes 9 servings.

Crumb Topping

1/2 c. brown sugar, packed

2 T. all-purpose flour

2 T. butter

2 t. cinnamon

Combine all ingredients; mix until crumbly.

Serve fresh fruit for breakfast in pretty sundae dishes...top with a dollop of creamy yogurt or even whipped topping for a sweet treat thats good for you!

This breakfast takes me back to my favorite birthday meal! Serve with a big glass of milk.

3 eggs

1/4 c. milk

1-1/2 c. corn flake cereal, finely crushed

21-oz. can cherry pie filling

8-oz. pkg. cream cheese, softened

8 slices white or wheat bread

3 to 4 T. butter

Garnish: powdered sugar

In a shallow dish, whisk together eggs and milk well. Place crushed cereal in another shallow dish. In a separate bowl, stir together cherry pie filling and cream cheese, mixing well; set aside. Dip bread slices into egg mixture, then into cereal. Melt butter in a skillet over mediumhigh heat. Add slices, a few at a time; cook until golden on both sides. To serve, add a dollop of cherry mixture to each slice of toast; sprinkle with powdered sugar. Serves 4, 2 slices each.

Set aside day-old bread for French toast...it absorbs milk better than bakery-fresh bread.

This is my go-to all-in-one breakfast for a crowd. So simple, affordable and delicious, and can easily be made the night before.

1 lb. ground pork breakfast sausage, browned and drained

4 c. frozen shredded hashbrown potatoes, thawed

3/4 c. sweet onion, diced

10 eggs, beaten