Yes, they did it again! Gooseberry Patch has published another wonderful fall cookbook. If you're a fan of Gooseberry Patch's fall cookbooks, then you'll love The Harvest Table. I've always been partial to the fall cookbook line. The first cookbooks I bought to start my Gooseberry Patch collections were Flavors of Fall and Taste of Autumn. And, at this time every year, I look forward to the newest addition to the fall cookbook collection.
This cookbook is filled with wonderful recipes as well as warm fall memories and fun entertaining tips. You'll be ready to tailgate and hit the fall festival circuit a few months early. Scattered throughout the cookbook are Gooseberry Patch's signature artwork loaded with pumpkins, apples, and Halloween decorations.
I didn't forget the recipes. The chapters are warm and inviting: Hearty Autumn Brunch, Soup Supper with Friends, Simple Harvert Supper, Thanksgiving with All the Trimmings, Festive Fall Flavors, and Save Room for Dessert. I chose to highlight recipes from Hearty Autumn Brunch and Save Room for Dessert.
Brown Sugar Muffins
Submitted by Doris Carrig, Miami, FL
1 c. quick-cooking oats, uncooked
1/2 c. milk
3/4 c. brown sugar, packed
1/4 c. butter, melted and slightly cooled
1 egg, beaten
1 c. all-purpose flour
1/2 c. chopped walnuts
2 tsp. baking powder
Mix oats, milk and brown sugar in a large bowl; let stand for 5 minutes. Add butter and egg; blend well. Stir in remaining ingredients just until moistened. Fill greased muffin cups 2/3 full. Bake at 400 degrees for 15 to 20 minutes, until a toothpick inserted in the center comes out clean. Makes one dozen.
Too-Easy Toffee Cheesecake
Submitted by Andrea Heyart, Aubrey, TX
2 8-oz. pkgs. cream cheese, softened
2/3 c. brown sugar, packed
1 tsp. vanilla extract
1 c. chocolate-covered toffee baking bits, divided
9-inch graham cracker crust
In a bowl, combine cream cheese, brown sugar and vanilla. Beat with an electric mixer on medium speed until blended. Add eggs, one at a time, beating after each addition. Stir in 3/4 cup toffee bits; pour mixture into crust. Bake at 350 degrees for 35 to 40 minutes; until center is set. Sprinkle with remaining toffee bits while cheesecake is still warm. Cool; cover and refrigerate at least 3 hours. Makes 6 to 8 servings.
Are you ready for fall? Do you think that a copy of The Harvest Table would help get you in the autumn spirit? Well, it's easy to enter the giveaway. Follow my blog and leave a comment below letting me know you're interested in the cookbook. Also, leave an e-mail address where you can be reached if you're the winner.
Deadline: May 26, 2012