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Gooseberry Patch Women


  I recently read an article about Gooseberry Patch and how it came into existence.  I thought it might be worth sharing especially since I love their cookbooks!

  It all started with two neighbors who loved anything country.  They didn't have computers at that time, so finding vintage or country items was difficult to say the least!  They contemplated opening a store, but were afraid of the time it would take away from their families, so they started a mail-order business.  Their warehouse was their garages and basements, and their work area was their kitchen.

  They soon moved into another building because of business' growth and popularity.  After sharing their favorite recipes, others became interested and started sending them their favorite recipes with stories to go behind it.  Thus, the Gooseberry Patch cookbooks came about.

  Their first cookbook was Old-Fashioned Country Christmas, published in 1992.  Now they have an array of cookbooks with tasty treats and homemade flair!

  Here are 2 free recipes from their website, www.gooseberrypatch.com  which look fabulous!

Hot Caramel Apple Cider

Enjoy this recipe from 101 Homestyle Favorites Cookbook.

Submitted by: Kimberly Hancock from Murrieta, CA

1/2 gal. apple cider
1/2 c. brown sugar, packed
1-1/2 t. cider vinegar
1 t. vanilla extract
4-inch cinnamon stick
6 whole cloves
1 orange, sliced
Optional: 1/2 c. apple jack liqueur
Garnish: 1/3 c. caramel ice cream topping

Combine all ingredients except topping in a slow cooker. Cover; cook on low setting for 5 to 6 hours. Strain; discard spices and orange. Serve in mugs, drizzling a teaspoonful of topping into each mug. Serves 1

Frozen Pumpkin Bars

Enjoy this recipe from Harvest Kitchen.

Submitted by: Beverly Ray from Brandon, FL

2 c. canned pumpkin
1 c. sugar
1 t. salt
1 t. ground ginger
1 t. cinnamon
1/2 t. nutmeg
1/2 gal. vanilla ice cream, softened
36 gingersnaps, divided
Optional: whipped cream,
pecan halves

Mix together pumpkin, sugar, salt and spices. Fold pumpkin mixture into softened ice cream. Line the bottom of a 13"x9" baking pan with half of gingersnaps. Spread half of ice cream mixture over top. Arrange remaining gingersnaps on top; spread with remaining ice cream mixture. Freeze until firm, or overnight. Garnish with whipped cream and pecan halves, if desired. Let stand at room temperature for 5 to 10 minutes before slicing. Serves 15 to 18.

Here are 2 more scrumptious cookbooks from Gooseberry Patch.  Just click on the pictures for more info with the option to purchase.

Have a blessed day!

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