I love the 101 line of cookbooks from Gooseberry Patch. Not only are there 101 recipes but there are also 101 mouth-watering photos of each recipe. I purchased a copy of this cookbook for my local library, which I know they are going to enjoy as much as I have.
Here are the chapters and some of my favorites to try:
- School Days: Break-of-Day Smoothie, Cinnamon Toast Balls, Cheese Pops (I'm making these for my Christmas Open house) A Pocket Full of Pizza and Warm Spiced Milk
- Busy-Day Dinners: Thumbs-up Cornbread Salad, No-Bake Pumpkin-Butterscotch Pie, Autumn Apple Milkshake and Caramel Fudge Brownies
- Fun with Friends: Toasted Ravioli, Cheddar-Bacon Balls, Pumpkin Chowder, Touchdown Butterscotch Dip, Swampwater Dressing, Pumpkin Patch Cheese Ball (adorable) and Cream-Filled Witches' Hat
- Country Harvest: Harvest Apple Cheesecake, Cran-Orange Pork Medallions, Chestnut Stuffing, Ben's Pecan Blondies, Mom's Caramel Sweet Potatoes, Honey Pumpkin Pie
Right now enjoy this pie:
15 oz can pumpkin
3/4 c. honey
1/2 t. salt
1 t. cinnamon
1/2 t. ground ginger
1/4 t. ground cloves
1/4 t. nutmeg
3 eggs, beaten
2/3 c. evaporated milk
1/2 c. milk
9 inch pie crust
Stir together pumpkin, honey, salt and spices in a large bowl. Add eggs and mix well; stir in both bilks. Place pie crust in a 9" pie plate; flute edges, forming a high rim to hold pumpkin filling. Do not pierce crust. Place pie plate on oven rack; pour in filling; Bake at 375 degrees for 55-60 minutes, or until set. Let cool before serving. Makes 6-8 servings.
You can get this book at Barnes & Nobel spiral bound or on the Nook (wonderful pictures are on the Nook Color) and of course at Amazon and on the Kindle. Check out Gooseberry Patch, too.