These recipes are sure to touch the heart (and sweet tooth) of your loved ones. This months recipes come from " Gooseberry Patch: In the Kitchen With Family and Friends" cookbook available at The Granary. If you like these recipes, be sure to pick up a copy of this or any of our other great country cookbooks. If you have a favorite recipe you would like to share, contact me at granarymike@yahoo.com .

Velvet Shortbread cutouts

Nancy Kirkelie of Lebanon, Ohio

2c. butter softened 2 egg yolks
8-oz pkg. cream cheese, 1 t. vanilla extract
softened 4-1/2 c. all purpose flour
2c. sugar

Cream together butter and cream cheese until fluffy. Add sugar, egg yolks and vanilla; Blend in flour. Cover and chill 2 hours. Roll out to 1/4 inch thick; cut with cookie cutters. Bake at 350 degrees on a lightly oiled baking sheet 10 to 12 minutes. Cool on a wire rack.

The Granary has a great selection of unique cookie cutters, stop in today and add some to your collection. Don't forget, The Granary also has pottery.

Strawberry Pretzel Salad

Corrine Lane Gooseberry Patch

2c. salted pretzels, crushed 12 oz. whipped topping
1/2 c. butter, melted 3-oz pkg. strawberry gelatin
3 T. plus 1 c. sugar, divided 2 c. boiling water
8-oz. pkgcream cheese, 2 10-oz pkgs. frozen
softened strawberries, thawed

Mix together pretzels, butter and 3 tablespoons sugar. Press in the bottom of 13" x 9" baking pan. Bake at 375 degrees for 8 minutes; let cool. Beat cream cheese and sugar; add whipped topping. Spread over cooled crust and refrigerate 10 to 15 minutes. Dissolve gelatin in boiling water, add strawberries and mix well. Let stand 10 to 15 minutes and pour over cheese layer. Refrigerate until ready to serve.

Hey parents! Do you have kids in scouts? Substitute equal amounts of blueberries and sliced peaches for the strawberries, and make a delicious treat for this month's Blue and Gold Banquet!