I’m slightly addicted to Gooseberry Patch books. Maybe more than slightly. I packed 3 novels for our summer vacation at the lake. I didn’t read one of em. Not a one.
That’s Gooseberry Patch’s From Grandma’s Kitchen soaking up a little sun. I read it instead of my novels. And I don’t regret it.
While others were enjoying the water, wakeboarding, waterskiing, swimming to the rock in the middle of the lake…
…(you know, lake-type things), I spent most of my time reading about cozy home cooking & family traditions.
And doing highly athletic things like this.
I persuaded Munchie to join me. She gave me an odd look, struck one pose, and dove back into the water. Huh. Probably she couldn’t handle my athleticism.
Let’s move on from my Olympic-worthy feats. The point is, I thoroughly enjoy reading my Gooseberry Patch books and I certainly enjoy cooking their recipes so it makes sense that I share ones my family loves. Therefore, this is my inaugural Cooking with Gooseberry Patch post. Cue celebratory music!
One of the many reasons I adore Gooseberry Patch books is because the recipes are shared by folks like you and me. People cooking for their families in kitchens like yours and mine. Not fancy chefs or celebrity cooks. There are tips and tricks included in the books as well as personal short stories and histories of the recipes. They just give me that comfy-cozy feeling I love. They go so well with rain, tea & blueberry scones, old movies, seasonal celebrations, and bundling up on the couch with a blanket. Just my style.
I pulled out GP’s 101 Autumn Recipes book yesterday because fall has been on my mind. Like a lot. I am in love with autumn. I know it’s early, but I’m a bit impatient. I put little flower sticky notes on all the recipes I’d like to try out soon and this morning made My Mom’s Muffin Doughnuts.
Mm! They’ve the texture of a muffin with a hint of doughnut mostly due to the cinnamon-sugar coating. A quick morning recipe perfect for lunch boxes or breakfasts on the run. Although I enjoyed mine with a steaming mug of coffee as I read emails. How versatile they are.
After they’ve baked, you dip them in margarine (I used butter, shocking) and then cinnamon & sugar (kind of a like a French breakfast puff, but these are definitely more muffin-like).
That’s health. Don’t try to fight it. And that’s my chewed-to-the-nub-when-stressed thumbnail. See? I needed these.
Here’s the recipe shared by Laura Parker of Flagstaff, AZ. Thanks, Laura!
My Mom’s Muffin Doughnuts
Gooseberry Patch 101 Autumn Recipes contributed by Laura Park of Flagstaff, AZ.
- •2 cups all-purpose flour
- •1/2 tsp. salt
- •1 Tbsp. baking powder
- •1/2 tsp. nutmeg (I grated some..mmm)
- •1/2 cup plus ½ tsp. margarine, divided (I used butter)
- •1 cup plus ½ cup sugar, divided
- •1 egg, beaten
- •3/4 cup milk
- •3/4 cup semi-sweet chocolate chips
- •1/2 cups chopped pecans (I didn’t have any today)
- •2 tsps. cinnamon
- Combine flour, salt, baking powder, nutmeg, ½ teaspoon margarine, ½ cup sugar, egg and milk. Fold in chocolate chips and pecans. Fill greased muffin cups ⅔ full. Bake ate 350 degrees for 20 minutes. Remove immediately from pan. Melt the remaining butter; roll muffins in butter. Combine remaining sugar and cinnamon; roll muffins in mixture. Makes one dozen.