Rachel Adams
These were super moist and with the right hint of lemon

Gooseberry Patch CookBook: A pinch of this A dash of that
Page: 15

11/4 cup flour   21/2 tsp. baking powder   1/2 tsp. salt   2 Tbsp. sugar 
6Tbsp. sweet butter, unsalted  2 lrg. eggs, beaten 1/3 cup milk 1/2 cup blackberries 1/4 tsp. lemon zest

  1. Mix the first 3 ingredients, 1 Tbsp sugar and butter until mixture resembles crumbs.
  2. Beat eggs and reserve 1 Tbsp.
  3. Add milk, berries, lemon zest, to floure mixture; fold until everything is mixed.
  4. Spray a scone pan with cooking spray.
  5. Pour batter into each triangle. Brush tops with egg.
  6. Sprinkle remaining sugar ontop of scones.
  7. Bake at 350 degrees for 30 min. or until golden brown.
  8. Cool 5 min. Serve warm with coffee.
Rachel Adams

Gooseberry Patch Cookbook: Best Ever Casseroles
Page: 156

1lb. ground ltalian sausage 8 oz. can tomato sauce10 oz. pkg. frozen chopped spinach, thawed and drained  2 cup cottage cheese
1/2 cup grated parmesan cheese   1 egg, beaten  2 cup shredded mozzarella cheese

  1. Brown sausage in large skillet over med. heat; stir in tomato sauce and heat through. Set aside. I drain the grease from the sausage before I added the sauce.
  2. Combine spinach, cottage cheese, parmesan cheese, and egg in large bowl. Mix well and spread into a lightly greased 13"x9" baking dish.
  3. Spoon sausage mix over spinach mixture and top with mozzarella cheese.
  4. Bake at 350 degrees for 40 min.
  5. Serve a nice salad and a crusty roll.
Rachel Adams

Gooseberry Patch CookBook: Best ever casseroles
Page: 46

4 boneless, skinless chicken breast 2 Tbsp. dijon mustard salt and pepper for taste
2 Tbsp. garlic or more 2 Tbsp. water 1/4 cup balsamic vinegar 4 sprigs fresh rosemary

  1. Arrange chicken in an ungreased 11"x7" baking pan. Spread the mustard over chicken; sprinkle with salt and pepper and garlic.
  2. Blend water and vinegar; sprinkle over chicken.
  3. Arrange on sprig of rosemary on each breast; cover with foil and refridgerate for 2-3 hours.
  4. Bake, covered, at 350 degrees for 20 min.; uncover and bake for additional 10 min., until chicken is golden. Discard rosemary before serving.
  5. Serve with roasted potatoes and a nice veggie.