A Cookbook Review And Giveaway! ~GBP Fresh From the Farmstand

The folks at Gooseberry Patch has again asked me to review a new cookbook, Fresh From the Farmstand !(click on "Fresh From the Farmstand" to view more) This is a wonderful cookbook! The recipes are full of yummy fresh veggies and fruit! The hard part was choosing recipes to share with you!

Here in Ohio our weather has been so cloudy and rainy, and of course for me that is PERFECT soup weather! The first recipe I chose to review was Miss Mary's Potato Soup. Such a comfort food! I love soup and I love comfort food!

Miss Mary's Potato Soup

1/2 lb. bacon diced

1 onion, diced

2 stalks celery, diced

8 c. water

1/4 c. chicken soup base

4 c. milk

6 potatoes, peeled and cubed

1 t. pepper

1/2 t. dill weed

1/4 c. butter, softened

1/2 c. all-purpose flour

In a Dutch oven over medium heat, cook bacon and onion until bacon is crisp. Add celery and cook for about 10 minutes over medium-low heat; drain. Stir in water and soup base; bring to a low boil. Add milk, potatoes, pepper and dill weed; cook until potatoes are soft, about 15 minutes. To thicken, blend butter and flour in a bowl ; add one cup fo hot soup broth and mix well. Add to soup and stir well; cook and stir until thickened. Serves 8.

I'm always looking for recipes for lunch. That is our break time in between chores. So, I like to find something that is easy and quick. Mom's Meat Rice was perfect!

Mom's Meat Rice

1 lb. ground beef

3 green, red and/or yellow peppers, chopped

1 sweet onion, chopped

1 T. canola oil

3 c. cooked rice

salt and pepper to taste

Brown beef in a skillet over medium heat; drain and remove to a bowl. In same skillet, cook peppers and onion in oil; drain. Add beef and cooked rice to vegetables; season with salt and pepper. Warm together over low heat until hot and bubbly. Serves 4-6.

And of course, that brings us to my favorite thing...dessert! We LOVE carrot cake at our house. It has carrots in it, so that means it's healthy. That's what I'm sticking with anyway...as I have a second helping!

Made-From-Scratch Carrot Cake

4 eggs, beaten

3/4 c. canola oil

1/2 c. applesauce

1 c. sugar

1 c. brown sugar, packed

1 T. vanilla extract

2 c. all-purpose flour

2 t. baking powder

2 t. baking soda

1/2 t. salt

1 T. cinnamon

1/2 t. nutmeg

3 c. carrots, peeled and grated

Optional: 1-1/2 c. chopped pecans, divided

In a large bowl, beat together eggs, oil, applesauce, sugars and vanilla. Add remaining ingredients except carrots and pecans, mix well. Stir in carrots; fold in one cup pecans, if desired. Pour into a greased 13x9" baking pan. Bake at 350 degrees for 40-50 minutes, until a toothpick inserted in center comes out clean. Let cool in pan for 10 minutes; turn out onto a wire rack and cool completely. Frost; sprinkle with remaining pecans, if desired. Serves 12-18.

Frosting

1/2 c. butter, softened

8-oz. pkg. cream cheese, softened

4 c. powdered sugar

1 t. vanilla extract

Combine all ingredients in a bowl. Beat until smooth and creamy.

Gooseberry patch has sent me an extra copy of this book to give away! I'm so excited to find someone to give Fresh From the Farmstand to!

You have two chances to win!

1. Comment on this blog post about how you would like this book! Don't forget to include your email address so that I am able to contact you.

2. Like our Down on the Farm facebook page and leave a comment there. (click on "Down on the Farm" to go to the facebook page).



Deadline will be December 18, 2011 at 8:00 p.m. and the winner will be announced on December 19.

Good Luck!