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Donna Lewis
Sausage Breakfast Pie Ostrander, OH
This recipe has been handed down through the years...we make it every Christmas
morning. This can also be prepared ahead and refrigerated overnight, then baked in the
morning. The peppers will rise to the top, adding a dash of Christmas color.
1 lb. ground pork breakfast sausage, 1-1/2 c. shredded Cheddar cheese
browned and drained 1/4 c. green pepper, diced
I got this slow-cooker recipe from my sister one day when our kids were together sledding.
It’s very good and warms everyone up.
Guests will love this tender baked ham with its fruity brown sugar glaze. Dress
it up by scoring the unbaked ham in a diamond pattern and pressing a
whole clove into each diamond.
10-lb. fully-cooked bone-in ham 2 T. Dijon mustard
1-1/2 c. water 1 T. orange juice
This is an absolute favorite bar of so many people, I get asked for it all the time. My
Tante Gertje shared it with us...her baking is the best!
Blend together butter and brown sugar in a large bowl. In a separate bowl, combine
oats, flour, baking soda and salt; add to butter mixture. Stir well; set aside
1-1/2 cups of mixture for topping. Press remaining mixture into the bottom of a
greased 13"x9" baking pan. Sprinkle marshmallows, chocolate chips and reserved
oat mixture on top; press lightly. Bake at 375 degrees for 20 minutes, or until
golden. Cool; cut into bars. Makes 2 dozen.
Vicki Fender
Grandma’s Gingerbread Men Westport, WA
My husband’s grandmother shared this recipe with me in 1978. I still follow her advice,
“Don’t roll too thin or bake too long!” The spices fill my kitchen with warmth and love.
In a large bowl, beat shortening until creamy. Gradually add sugar, beating until
light and fluffy. Add egg and molasses; beat well and set aside. In a separate bowl,
combine flour, baking powder, baking soda, salt and spices. Add to shortening
mixture, mixing well. Roll out dough to 1/8-inch thickness on a well-floured
board. Cut out cookies with a 5-inch gingerbread man cutter; place on ungreased
baking sheets. Bake at 375 degrees for 9 minutes. Cool for one minute on baking
sheets; remove to a wire rack to cool completely. Decorate cookies with frosting
and raisins, if desired. Makes one dozen.
Tammy Kobza
Almond Butter Cookies Ireton, IA
These cookies look beautiful, taste scrumptious and are simple to make. I usually take
them to our school’s annual Christmas bake sale and they go fast.
There are no eggs in this recipe.
1 c. butter 2 c. all-purpose flour
3/4 c. sugar 1/2 t. baking powder
My sister-in-law included some of this white chocolate popcorn treat in a Christmas gift
basket. It is now a family favorite. When we have our annual bowling fun day, I am
expected to bring this...knowing that certain people look forward to it, once a year, makes
it special!
4 3-oz. pkgs. microwave popcorn, 9-oz. pkg. corn chips
popped 20-oz. pkg. white melting chocolate,
Pour popped popcorn into a large roasting pan that been lightly sprayed with
non-stick vegetable spray. Add cashews and corn chips to popcorn; toss to mix and
set aside. Place melting chocolate in a microwave-safe bowl. Microwave on high
setting for one minute; stir and microwave an additional minute, until melted.
Pour over popcorn mixture. Mix with a spoon or buttered hands, coating well.
Let stand for 10 minutes; cover with aluminum foil or divide into 4 large plastic
zipping bags. May be stored at room temperature up to a week. Makes about
16 cups.
Patricia Addison
Patricia’s Super Nachos Cave Junction, OR
These nachos are served at our home whenever we watch football bowl games on
television. Make a double batch to feed a whole tailgating crowd!
Dissolve gelatin mix in boiling water; stir in frozen concentrate. Pour into a large
pitcher along with cold water and cranberry juice; chill. At serving time, slowly
add ginger ale. Serves 6 to 8.
Arlene Smulski
Black Forest Fondue Lyons, IL
This chocolatey fondue was selected for a get-together I was having with some friends. I
was considering a retro theme, something classic but a little unusual that would go well
with coffee & tea. It was a very big success!
3/4 c. whipping cream 2-1/2 T. cherry extract
1/8 t. salt 1 T. corn syrup
In a saucepan over medium heat, bring cream and salt to a boil. Remove from
heat. Add chocolates to saucepan; cover and let stand for a few minutes. Uncover;
whisk until smooth. Whisk in extract and corn syrup. Serve immediately with
pound cake and fruit. May be kept warm in a slow cooker or fondue pot over low
heat; stir often. Makes 10 servings.