Gooseberry Patch - Moms Very Best Recipes Cookbook

Valerie Hendrickson
Cedar Springs, MI My mother used to make this scrumptious dish the old-fashioned way, starting with hand-shredded boiled potatoes. This version is simplified, yet is still full of hearty homestyle flavor! 1/4 c. butter 1 sweet onion, chopped 2 c. shredded Cheddar cheese 1 c. sour cream 30-oz. country-style frozen shredded hashbrowns, thawed Melt butter in a medium saucepan over medium heat. country-style frozen shredded hashbrowns, thawed Melt butter in a medium saucepan over medium heat.

Add onion and cook until translucent, about 5 minutes. Mix in cheese and continue stirring until melted. Remove from heat; stir in sour cream. Gently fold mixture into hashbrowns. Spoon into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 60 to 75 minutes, until heated through and top is golden.

Serves 6 to 8. Add a dash of color to the breakfast table...it wakes everyone up! Mix & match cheery plates, set out spunky retro juice glasses and arrange a bunch of daisies in a jelly-jar vase.

Lori Comer
Kernersville, NC One snowy weekend I wanted to fix something special for my family, so I tried this recipe and it is a real keeper! Just add sourdough toast and a fresh fruit salad for a hearty breakfast. 1 lb. mild ground pork sausage 1 lb. can cream of chicken soup 8-oz. container French onion dip 8-oz. container sour cream 2 c. shredded sharp Cheddar cheese 30-oz. pkg. frozen shredded hashbrowns with peppers and onion, thawed Brown sausage in a skillet over medium heat; drain and set aside. frozen shredded hashbrowns with peppers and onion, thawed Brown sausage in a skillet over medium heat; drain and set aside.

In a large bowl, combine remaining ingredients except hashbrowns; stir until well blended. Fold in hashbrowns and sausage; transfer to a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 45 to 55 minutes, until bubbly and golden. Makes 10 to 12 servings. Make-ahead breakfast casseroles are super time-savers for busy mornings. 1 c. milk 1 T. vinegar 1 c. cold mashed potatoes 4 c. all-purpose flour 1 c. sugar 3 eggs, beaten 1 T. butter, softened 4 t. baking powder 1 t. salt 1 t. nutmeg 1/2 t. mace 1 t. vanilla extract peanut oil for deep frying Garnish: sugar In a small bowl, mix together milk and vinegar; let stand for a few minutes. vanilla extract peanut oil for deep frying Garnish: sugar In a small bowl, mix together milk and vinegar; let stand for a few minutes.

In a large bowl, mix together remaining ingredients except frying oil and garnish. Add milk mixture and stir well. Turn out 1/3 of dough onto a floured surface. Roll out dough 1/2-inch thick. Cut with a doughnut cutter. In a deep fryer over high heat, heat several inches of oil to 375 degrees.

Add doughnuts, a few at a time. Doughnuts will sink when put into the hot oil. When they rise to the top, turn and watch until golden. When golden on both sides, remove with a slotted spoon. Drain on a brown paper bag or paper towels. Roll warm doughnuts in sugar.

Makes 3 dozen. Doughnut kabobs...a fun idea for a brunch buffet! Slide bite-size doughnuts onto wooden skewers and stand the skewers in a tall vase for easy serving.

Lisa Stanish
Houston, TX These are my mothers mini muffins...theyre a wonderful treat with a cup of hot tea. 2/3 c. butter, divided 1/2 c. all-purpose flour 1-1/2 t. baking powder 1/4 t. nutmeg 1/2 t. salt 1/2 c. milk In a large bowl, blend 1/3 cup butter and sugar. milk In a large bowl, blend 1/3 cup butter and sugar.

Add egg and mix until fluffy. In a separate bowl, stir together flour, baking powder, nutmeg and salt. Gradually add flour mixture to butter mixture, alternating with milk. Fill greased mini muffin cups 2/3 full. Bake at 350 degrees for 15 minutes, or until golden. Remove from muffin cups and roll first in remaining butter, melted, then in Cinnamon-Sugar.

Makes 4 dozen. Cinnamon-Sugar: 1/2 c. sugar 2 T. cinnamon In a small bowl, mix ingredients together. Surprise Mom with breakfast in bed...and it doesnt have to be just on Mothers Day! Fill a tray with breakfast goodies, the morning paper and a bright blossom tucked into an egg cup.

Kris Thompson
Ripley, NY My mother received this recipe from my cousin many years ago.

Its quick & easy...no one can eat just one! 3-oz. pkg. cream cheese, softened 1/4 c. sugar 1 T. lemon juice 8-oz. tube refrigerated crescent rolls In a small bowl, blend cream cheese, sugar and lemon juice until smooth.

Separate rolls; spread each roll with cream cheese mixture. Roll up, starting at one long edge. Arrange rolls on a lightly greased baking sheet. Bake at 375 degrees for 12 to 15 minutes, until golden. Makes 8 rolls.

Sandy Roy
Crestwood, KY An old recipe from England.

This lemony spread is irresistible on scones, toast and muffins, even on slices of pound cake! 1 c. butter 2 c. sugar 3 eggs, beaten 1/2 c. lemon juice 1 T. lemon zest In a double boiler over simmering water, melt butter. Stir in remaining ingredients.