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With more than 220 titles and over 9 million copies in print, plus an ever-growing collection of eBooks, Gooseberry Patch has grown from a kitchen-table operation to a nationally recognized best-selling published brand.
"I always buy a Gooseberry Patch cookbook for bridal showers. New cooks and seasoned pros alike can find something to please their families on the pages of Gooseberry Patch!"
~ Wendy from Waynesville, NC
Product Details
| ISBN-13: | 9781620932117 |
|---|---|
| Publisher: | Gooseberry Patch |
| Publication date: | 04/01/2016 |
| Sold by: | Barnes & Noble |
| Format: | eBook |
| Pages: | 256 |
| File size: | 108 MB |
| Note: | This product may take a few minutes to download. |
About the Author
Read an Excerpt
150 Best-Ever Cast-Iron Skillet Recipes
By Gooseberry Patch
Globe Pequot
Copyright © 2016 Gooseberry PatchAll rights reserved.
ISBN: 978-1-62093-211-7
CHAPTER 1
Rise & Shine
Apple-Stuffed French Toast
Treat your family to this delectable French toast, filled with brown sugar-sweetened apples.
3 apples, peeled, cored and cut into chunks
1/4 c. brown sugar, packed cinnamon to taste
2 eggs, beaten
1/2 c. milk
1 t. vanilla extract
8 slices wheat bread
Garnish: maple syrup
In a saucepan, combine apples, brown sugar, cinnamon and a small amount of water. Cover and simmer over medium-low heat for 5 to 10 minutes, until apples are soft; set aside. Meanwhile, in a separate bowl, whisk together eggs, milk and vanilla. Heat a greased cast-iron skillet over medium heat. Quickly dip bread into egg mixture, coating both sides; place in skillet. Cook until golden on both sides. To serve, place one slice of French toast on a plate; top with a scoop of apple mixture and another slice of French toast. Drizzle with maple syrup. Makes 4 servings.
Surprise sleepyheads at breakfast ... serve each person a made-to-order omelet in a mini cast-iron skillet. A cheery red bandanna tied around the handle makes a nice big napkin.
Old-Fashioned Blueberry Pancakes
An all-time favorite! Serve with blueberry syrup for a very berry flavor.
2 c. milk
2 eggs, beaten
1/2 c. sour cream
2 c. all-purpose flour
2 T. baking powder
2 T. sugar
1/2 t. salt
1/4 c. oil
1 c. blueberries
Garnish: butter, maple syrup
Combine milk, eggs and sour cream; beat well. In a separate bowl, stir together flour, baking powder, sugar and salt; add to milk mixture. Beat until lumps disappear; mix in oil. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased, hot cast-iron skillet. Turn when bubbles appear; cook other side. Serve with butter and syrup. Makes 4 to 6 servings.
A chilly morning just seems to call for pancakes! Make lots of 'em in a jiffy. Pour batter into an empty, clean squeeze bottle, ready to squeeze out portions right into a hot skillet.
Breezy Brunch Skillet
Try this all-in-one breakfast on your next camp-out! Just set the skillet on a grate over hot coals.
6 slices bacon, diced
6 c. frozen diced potatoes
3/4 c. green pepper, chopped
1/2 c. onion, chopped
1 t. salt
1/4 t. pepper
4 to 6 eggs
1/2 c. shredded Cheddar cheese
In a large cast-iron skillet over medium-high heat, cook bacon until crisp. Drain and set aside, reserving 2 tablespoon drippings in skillet. Add potatoes, green pepper, onion, salt and pepper to drippings. Cook and stir for 2 minutes. Cover and cook for about 15 minutes, stirring occasionally, until potatoes are golden and tender. With a spoon, make 4 to 6 wells in potato mixture. Crack one egg into each well, taking care not to break the yolks. Cover and cook over low heat for 8 to 10 minutes, until eggs are completely set. Sprinkle with cheese and crumbled bacon. Serves 4 to 6.
Harriet's Potato Pancakes
These tender golden pancakes are perfect for breakfast ... delicious at dinner too, garnished with applesauce or sour cream.
1 c. all-purpose flour
2 t. baking powder
1 t. salt
2 eggs, beaten
1 c. milk
2 T. onion, grated
1/4 c. butter, melted and slightly cooled
3 c. potatoes, peeled and finely grated
In a small bowl, mix together flour, baking powder and salt; set aside. In a separate bowl, combine remaining ingredients; mix well. Stir flour mixture into potato mixture until well blended. Drop by tablespoonfuls onto a buttered cast-iron skillet over medium heat. Cook on both sides until golden. Makes 6 servings.
Hashbrown Skillet Omelet
Set out the catsup and hot pepper sauce ... everyone can spice up their portion as they like.
1/2 lb. bacon
2 T. oil
3 c. frozen shredded hashbrowns
1-1/2 c. shredded Cheddar or Cheddar Jack cheese, divided
6 eggs, beaten
1/4 c. water
1 T. fresh parsley, chopped
1/2 t. paprika
Cook bacon in a cast-iron skillet over medium-high heat until crisp. Remove bacon to paper towels. Drain skillet; add oil to skillet. Add frozen hashbrowns and cook without turning for about 10 minutes, until golden. Turn carefully; cook other side until golden. Remove skillet from heat. Sprinkle hashbrowns with crumbled bacon and one cup shredded cheese. Beat eggs and water; pour over cheese. Sprinkle with parsley and paprika. Transfer skillet to oven. Bake, uncovered, at 350 degrees for about 20 to 25 minutes, until eggs are set in the center. Remove from oven; sprinkle with remaining cheese and let stand for 5 minutes. Cut into wedges. Serves 6.
Prepare lots of crispy bacon easily ... bake it in the oven! Place bacon slices on a broiler pan, place the pan in a cool oven and turn the temperature to 400 degrees. Bake for 12 to 15 minutes, turn bacon over and bake for another 8 to 10 minutes.
Hashbrown Quiche
A hearty quiche baked in a crust of hashbrowns! Enjoy it for breakfast, or add a zesty salad and have breakfast for dinner.
3 c. frozen shredded hashbrowns, thawed
1/4 c. butter, melted
3 eggs, beaten
1 c. half-and-half
3/4 c. cooked ham, diced
1/2 c. green onions, chopped
1 c. shredded Cheddar cheese salt and pepper to taste
In a cast-iron skillet, combine hashbrowns and butter. Press hashbrowns into the bottom and up the sides of skillet. Transfer skillet to oven. Bake, uncovered, at 450 degrees for 20 to 25 minutes, until crisp and golden. Remove from oven; cool slightly. Combine remaining ingredients in a bowl; pour mixture over hashbrowns. Reduce oven temperature to 350 degrees. Bake for another 30 minutes, or until quiche is golden and set. Serves 4 to 6.
Whip up a holder for a hot skillet handle in a jiffy. Choose a colorful quilted cotton potholder, fold it over and hand-stitch the edges together, leaving one end unsewn. So simple, you'll want to make several.
Huevos Rancheros to Go-Go
Serve these eggs with sliced fresh avocado for a deliciously different breakfast.
2 c. green tomatillo salsa
4 eggs
1-1/2 c. shredded Monterey Jack cheese
4 8-inch corn tortillas
Lightly grease a cast-iron skillet; place over medium heat. Pour salsa into skillet; bring to a simmer. With a spoon, make 4 wells in salsa. Crack an egg into each well, taking care not to break the yolks. Reduce heat to low; cover and poach eggs for 3 minutes. Remove skillet from heat and top eggs with cheese. Transfer each egg and a scoop of salsa to a tortilla; roll up. Makes 4 servings.
Justin's Skillet Breakfast
Sausage, hashbrowns, chiles and cheese ... there's no boring breakfast here!
1/2 lb. ground pork sausage
2 c. frozen shredded hashbrowns
10-oz. can diced tomatoes with green chiles, drained
8-oz. pkg. pasteurized process cheese spread, diced
6 eggs, beaten
2 T. water
Brown sausage in a large cast-iron skillet over medium heat; drain. Add hashbrowns and tomatoes. Cook for 5 minutes; sprinkle with cheese. Beat eggs with water; pour evenly into skillet. Reduce heat to low; cover and cook for 10 to 12 minutes, until eggs are set in center and cheese is melted. Uncover; let stand 5 minutes before cutting into wedges. Makes 6 servings.
Breakfast Burritos
So versatile! Try substituting leftover shredded chicken or pork for the sausage for another tasty way.
16-oz. pkg. ground pork sausage
8-oz. pkg. shredded Mexican-blend cheese
10-oz. can diced tomatoes with green chiles
5 eggs, beaten
8 10-inch flour tortillas
Brown sausage in a cast-iron skillet over medium heat; drain. In a bowl, combine sausage, cheese and tomatoes; set aside. Add eggs to skillet; scramble as desired. Add scrambled eggs to sausage mixture; mix well. Divide mixture evenly among tortillas and roll up tightly. Wipe skillet clean; grease lightly. Seal tortillas by cooking on hot skillet, seam-side-down, for one to 2 minutes. Makes 8 servings.
Serve Breakfast Burritos in flavorful wraps for a tasty change. There are so many flavors that pair up perfectly with eggs ... try spinach, tomato-basil and salsa.
Farmhouse Sausage Patties
Spice 'em just the way your family likes! Serve alongside scrambled eggs and hashbrowns.
1 lb. ground pork
1 t. ground cumin
1/2 t. dried thyme
1/2 t. dried sage
1 t. salt
1/2 t. pepper
Optional: 1/8 t. cayenne pepper
Combine all ingredients; mix well. Cover and refrigerate overnight to allow flavors to blend. Form into 6 patties. Arrange in a lightly greased cast-iron skillet and brown both sides over medium heat. Serves 6.
Sawmill Sausage Gravy
Good gravy! Serve over warm fresh-baked biscuits for a stick-to-your-ribs breakfast that's sure to please hearty appetites.
1 lb. ground pork sausage, formed into patties
2 T. all-purpose flour
1-1/2 c. milk
salt and pepper to taste
In a cast-iron skillet over medium heat, brown sausage patties. Remove patties to drain on paper towels, reserving drippings in skillet. Add flour to reserved drippings and stir until browned. Slowly whisk in milk; cook and stir until smooth and thickened. Thin with hot water, if needed. Crumble sausage patties into gravy; season with salt and pepper. Makes 3 cups.
Kathy's Denver Sandwich
This is our idea of a good breakfast sandwich! Try it with diced ham too.
4 slices bacon, chopped
1 T. onion, chopped
2 T. green pepper, chopped
3 eggs, beaten
1/4 c. shredded Cheddar cheese
6 slices bread, toasted and buttered
In a cast-iron skillet over medium-high heat, cook bacon until partially done but not crisp. Add onion and green pepper; cook until softened. Add eggs and cook to desired doneness. Sprinkle with cheese; cover and let stand until melted. Cut egg mixture into 3 pieces; serve each between 2 slices of toast. Makes 3 servings.
Breakfast sliders! Stir up your favorite pancake batter and make silver dollar-size pancakes. Sandwich them together with slices of heat & serve sausage. Serve with maple syrup on the side for dipping ... yum!
Best-Ever Brunch Potatoes
Eggs, crispy bacon, golden potatoes ... just add a basket of fruit muffins and breakfast is served.
8 slices bacon
3 T. olive oil
2-1/2 lbs. redskin potatoes, diced
8 eggs, beaten
1 t. salt
1/2 T. pepper
3/4 c. sour cream French onion dip
3/4 c. shredded sharp Cheddar cheese
1/2 c. green onions, chopped
In a cast-iron skillet over medium-high heat, cook bacon until crisp. Remove bacon to paper towels. Drain skillet; add oil and fry potatoes until tender. In a separate lightly greased skillet, scramble eggs until fluffy; season with salt and pepper. Fold crumbled bacon, dip and cheese into potatoes; stir in scrambled eggs. Sprinkle green onions over top. Serves 6 to 8.
Serve poached eggs with breakfast potatoes or hash. Fill a skillet with water and bring to a simmer. Swirl the water with a spoon and gently slide in an egg from a saucer. Let cook until set, about 2 minutes, and remove egg with a slotted spoon.
Cheese & Chive Scrambled Eggs
Served with bacon and warm biscuits, this dish is so tasty you may want to have it for a quick dinner too.
6 eggs, beaten
1/4 t. lemon pepper
1 T. fresh chives, chopped
1/8 t. garlic salt
1 T. butter
1/3 c. shredded Colby Jack cheese
1/3 c. cream cheese, softened
In a bowl, combine eggs, pepper, chives and salt; set aside. Melt butter in a cast-iron skillet over medium-low heat; add egg mixture. Stir to scramble, cooking until set. Remove from heat; stir in cheeses until melted. Serves 2 to 3.
Keep fresh herbs flavorful up to a week. Snip off the ends and arrange them in a tall glass with an inch of water. Cover loosely with a plastic bag and place in the fridge.
Fiesta Corn Tortilla Quiche
Use hot or mild sausage ... the choice is up to you.
1 lb. ground pork sausage
5 6-inch corn tortillas
4-oz. can chopped green chiles, drained
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
6 eggs, beaten
1/2 c. whipping cream
1/2 c. small-curd cottage cheese
Brown sausage in a cast-iron skillet over medium heat; drain. Set sausage aside; wipe skillet clean. Arrange tortillas in the same skillet, overlapping on the bottom and extending up the sides. Spoon sausage, chiles and cheeses into tortilla-lined skillet. In a bowl, beat together remaining ingredients. Pour egg mixture over sausage mixture. Transfer skillet to oven. Bake, uncovered, at 375 degrees for 45 minutes, or until golden. Cut into wedges to serve. Serves 4.
A simple fruit salad goes well with savory breakfast dishes. Cut seasonal fruit into bite-size pieces. Toss with a little poppy seed dressing and add a sprinkle of chopped fresh mint.
Toasted Pecan Pancakes
These very special little pancakes make an ordinary weekend breakfast extraordinary.
2 eggs, beaten
2 T. sugar
1/4 c. butter, melted and cooled slightly
1/4 c. maple syrup
1-1/2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1-1/2 c. milk
2/3 c. chopped toasted pecans
Garnish: additional maple syrup, warmed
In a large bowl, whisk together eggs, sugar, butter and syrup. In a separate bowl, mix together flour, baking powder and salt. Add flour mixture and milk alternately to egg mixture, beginning and ending with flour mixture. Stir in pecans. Set a cast-iron skillet over medium heat and brush lightly with oil. Skillet is ready when a few drops of water sizzle when sprinkled on the surface. Pour batter by scant 1/4 cupfuls onto griddle. Cook until bubbles appear on tops of pancakes and bottoms are golden, about 2 minutes. Turn and cook until golden on the other side, about one minute more. Add a little more oil to griddle for each batch. Serve pancakes with warm maple syrup. Makes about 1-1/2 dozen.
Custardy French Toast
The best French toast you'll ever make! Sit back and enjoy all the compliments.
6 eggs, beaten
3/4 c. whipping cream
3/4 c. milk
1/4 c. sugar
1/4 t. cinnamon
1 loaf French bread, thickly sliced
2 T. butter, divided
Optional: powdered sugar
In a large shallow bowl, whisk eggs, cream, milk, sugar and cinnamon until well blended. Dip bread slices one at a time into egg mixture, turning to allow both sides to absorb mixture. Melt one tablespoon butter in a castiron skillet over medium heat. Cook for about 4 minutes per side, until golden and firm to the touch. Repeat with remaining butter and bread. Dust with powdered sugar, if desired. Serves 6 to 8.
Nutty Skillet Granola
Fill small bags with this easy-to-fix granola ... perfect for grab & go breakfasts and snacks.
1 c. quick-cooking oats, uncooked
1 c. old-fashioned oats, uncooked
1 c. sliced almonds
1/2 c. chopped walnuts
1/2 c. chopped pecans
1/2 c. wheat germ
1/4 c. oil
1/2 c. maple syrup
3/4 c. light brown sugar, packed
1 c. raisins
In a large bowl, mix oats, nuts and wheat germ; set aside. In a large castiron skillet over medium heat, combine oil, maple syrup and brown sugar. Cook, stirring constantly, until brown sugar melts and mixture just begins to bubble, about 3 minutes. Add oat mixture; stir well to coat completely. Reduce heat to medium-low. Cook, stirring occasionally, until mixture begins to sizzle and toast, about 3 to 4 minutes; be careful not to burn. Remove from heat; stir in raisins. Cool for 10 minutes; transfer to an airtight container. Will keep for up to 2 weeks. Makes about 7 cups.
Easy-to-tote snacks like Nutty Skillet Granola are a perfect take-along while visiting the farmers' market, barn sale or auction.
Grandma's Warm Breakfast Fruit
Keep this delectable fruit compote warm for brunch in a mini slow cooker.
3 apples, peeled, cored and thickly sliced
1 orange, peeled and sectioned
3/4 c. raisins
1/2 c. dried plums, chopped
3 c. plus 3 T. water, divided
1/2 c. sugar
1/2 t. cinnamon
2 T. cornstarch
Garnish: favorite granola
Combine fruit and 3 cups water in a cast-iron skillet over medium heat. Bring to a boil; reduce heat and simmer for 10 minutes. Stir in sugar and cinnamon. In a small bowl, mix together cornstarch and remaining water; stir into fruit mixture. Bring to a boil, stirring constantly; cook and stir for 2 minutes. Spoon into bowls; top with granola to serve. Serves 6 to 8.
Skillet Strawberry Jam
Try your hand at jam-making with this simple recipe ... your family will be so pleased, and so will you!
4 c. strawberries, hulled and crushed
1/2 c. sugar
1 T. lemon juice
Optional: 1/4 t. vanilla extract
Combine strawberries, sugar and lemon juice in a cast-iron skillet over medium-high heat; mix well. Cook, stirring often, until strawberries soften and mixture thickens, about 10 minutes. Remove from heat; stir in vanilla, if using. Store in an airtight jar in refrigerator for up to 3 weeks. Makes about 1-1/2 cups.
Have a breakfast get-together for friends & neighbors. Serve pancakes, juices and fruit, then send everyone home with jars of Skillet Strawberry Jam ... how neighborly!
(Continues...)
Excerpted from 150 Best-Ever Cast-Iron Skillet Recipes by Gooseberry Patch. Copyright © 2016 Gooseberry Patch. Excerpted by permission of Globe Pequot.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Contents
Rise & Shine,Sandwiches & More,
Skillet Meals & Mains,
Warm Sides & Breads,
Hot &Bubbly Desserts,
Dutch Ovens & More,