Our Favorite Harvest Recipes Cookbook

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 25 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!

Welcome

Dear Friend, We love everything about the harvest season! From tailgating and hayrides, to apple picking and pumpkin carving...there are so many wonderful reasons for getting together with family & friends. No matter what the occasion, Our Favorite Harvest Recipes has a bushel of recipes to choose from.

A mug of Cinnamon-Maple Nog is perfect for sharing, while Breakfast Apple Cobbler is scrumptious on crisp mornings. On Thanksiving serve Maple-Glazed Turkey alongside Susie-Q Candied Carrots, The Creamiest Mashed Potatoes and Cinnamon Apples...yum! So come on...lets enjoy the flavors of fall!
Vickie & Jo Ann

Copyright

Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235 www.gooseberrypatch.com 1-800-854-6673 Copyright 2009, Gooseberry Patch 978-1-62093-054-0
All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.

Sweet Pumpkin Dip

Makes 9 cups 2 8-oz. pkgs. powdered sugar 30-oz. can pumpkin pie filling mix 2 t. cinnamon 1 t. ground ginger gingersnap cookies Mix cream cheese and powdered sugar in a large bowl. ground ginger gingersnap cookies Mix cream cheese and powdered sugar in a large bowl.

Blend in pie filling and spices; cover and chill. Serve with gingersnaps for dipping. An old-fashioned stoneware butter crock makes a festive fall centerpiece when filled with Indian corn and dried flowers.

Touchdown Pinwheels

Makes 40 servings 2 green onions, chopped 8-oz. pkg. pkg. ranch salad dressing mix 5 12-inch flour tortillas 3/4 c. pimento-stuffed olives, chopped 3/4 c. black olives, chopped 4-1/2 oz. can chopped green chiles, drained 4-oz. jar chopped pimentos, drained Garnish: fresh parsley, chopped Combine first 3 ingredients; spread evenly over one side of each tortilla. jar chopped pimentos, drained Garnish: fresh parsley, chopped Combine first 3 ingredients; spread evenly over one side of each tortilla.

Stir remaining ingredients together; spoon over cream cheese mixture. Roll up each tortilla jelly-roll style; wrap each in plastic wrap. Refrigerate for at least 2 hours; cut into one-inch slices and garnish with parsley. Create your own hay maze...its simple. Stack bales of hay or straw and make a little path that runs through them. dry white wine or apple juice 1/2 lb. dry white wine or apple juice 1/2 lb.

Gruyre cheese, shredded 1/2 lb. Swiss cheese, diced 2 T. cornstarch 1/8 t. nutmeg 1/8 t. pepper 1 French baguette, torn into bite-size pieces 2 apples, cored, quartered and sliced In a fondue pot or saucepan over medium heat, combine all ingredients except bread and apples. Bring to a simmer, stirring constantly, until cheese is melted.

Serve with baguette and apple pieces for dipping.