Purple With A Captial P {Gooseberry Patch Review and Giveaway}

Yes that's right, I am happy to be bringing yet another Gooseberry Patch cookbook. I swear, I become like a kid again each time I am lucky enough to team up those great folks! I just love reading, cooking from, and sharing their recipes and ideas. This time I was asked to review "Fresh from the Farmstand" and with the summer months coming, nothing could be more perfect to bring into my home b/c one of our favorite warm weather activities is visiting our local farmers' markets and filling our fridge w/ locally grown produce. This book has over 200 easy to make recipes encouraging the use of veggies and fruits in every meal from breakfast to dessert!

Now unfortunately none of our local stands are open yet, but as luck would have it, I have a stash in my freezer for moments just like this. The minute I saw this recipe I knew it would be one to try. See, my "boys" are raspberry fiends. They love them in whatever way they can get them. Now, I am not as big of a fan as they are, but if I take the time to bake something, you can bet I'm going to eat it! However,  when I saw the word "custard" in this recipe it totally intrigued me. I am a custard lover. I love peach custard pie, rhubarb custard and of course sugar cream, b/c it's nothing but custard! So I figured the boys could get their berry fix, me my custard one and a happy family we would have. Now I will admit, while baking I thought this pie would never set. I was convinced I had messed up big time using frozen (thawed) berries. But by golly, it finally did, and I was breathing a sigh of relief. I have never seen a pie this color of purple before, and on top of being absolutely delicious, it is gorgeous! If you would like to get a copy of this cookbook for yourself and try this recipe and so many more, scroll down and enter to win!

Raspberry Custard Pie

1 1/2-2 c. raspberries (if using frozen, thawed and well drained)
1 c. sugar
1 c. sour cream
2 eggs, beaten
1 TBS flour
1 tsp salt
1 9-inch pie shell, unbaked (if frozen, follow directions for thawing)

Preheat oven to 350. In a large bowl, combine eggs and sour cream. Mix well. In another bowl place raspberries. Sprinkle w/ sugar, flour and salt. Toss gently to coat. Add to egg mixture and mix well. Pour into crust and bake 45 minutes or until set. Let cool completely on a wire rack before slicing.
*NOTE* I baked mine on a cookie sheet for accidental spills. It also took 1 hour to bake. I kept mine in the fridge.

Recipe Submitted by Sarah Swanson~ Noblesville, IN and found on page 206

Shared on The Country Cook Apr. 13, 2012
Shared on Make Ahead Meals Apr. 16, 2012

    Now for the Giveaway!!

Rules:

1. This contest is open to US Residents 18 and older ONLY.

2. The winner will be chosen by Random.org 

3. The winner will be notified by email and Facebook. He/she will have 48 hours to respond or another winner will be chosen.

4. When leaving comments for entries, they MUST BE SEPARATE ones AND include an email address so it's easy for me to find the winner. If entries are together, it will only count as (1) and if no email, entry will not be considered.

5. If any of the extra entries are items you are already doing, please just remind me!

6. Contest Ends: Monday, April 30, 2012 12am EST

One Lucky Winner Will Receive
(1) Fresh from the Farmstand Cookbook

Mandatory Entry:

1. Leave a comment telling me your favorite pie!

Extra Entries:

1. Follow Gooseberry Patch on Twitter. Leave a comment saying you've done so.

2. Become a fan of Gooseberry on Facebook. Leave a comment when you've done so.

3.Leave a comment on Gooseberry's blog. Then come back here and leave a comment telling me you've done so.

4. Join the Gooseberry Patch Circle of Friends email club. Leave a comment here when you have.

5. Follow EMM through GFC, Linky Followers, or Networked Blogs. Homepage, left hand side. Leave a comment when you have.

6. Follow EMM on Twitter. Leave a comment when you are.

7. Follow me on Pinterest and leave a comment.

That makes up to 8 entries per person!!!

Good Luck!

GIVEAWAY HAS ENDED