Sunday, October 18, 2009

Fall Food Picks

It is the time of year for apple picking, pumpkin patches, and crunching leaves underfoot. And recently in Richmond, gray skies and very cold temperatures! Cinnamon, nutmeg and ginger are used in heavy rotation and the kitchen is finally cool enough to do some serious cooking.

In celebration of the arrival of fall sights, sounds and most importantly - smells - here are few cooking picks available at the Richmond Public Library to help you round out your fall recipe arsenal.

The Totally Apples Cookbook
Helen Siegel
ISBN 0890878838

Not just apple pie recipes - this guide will have you cooking and incorporating all of those fall apples in many different ways! Inside you'll find delicious baked goods, along with salad and chutney recipes, to name a few.

175 essential slow cooker classics
Judith Finlayson,
ISBN 9780778801436

Cold days call for warm, comforting food. The convenience of these one pot meals is just an extra. Inside this cookbook you'll find a wide range of recipes that covers main dishes to sides and desserts.

The Bread Book
Betsy Oppenneer
ISBN 0060167165

Bread can be very intimidating with rest and rise time, as well as the incorporation of yeast - but fear not. This cookbook is a thorough guide to baking anything from bread to biscuits to pizza, and features helpful techniques to get you started on pulling warm bread from the oven on cold fall mornings.

Lastly, here is an additional recipe to get you started on your fall cooking: Apple Nobby Cake. Try it for yourself and let us know what you think! I just made it today, and I think half of it is gone already.

Apple Nobby Cake:

Adapted from here.

3/4 cup sugar
2 tablespoons margarine or Crisco
1 beaten egg
3 cups diced apples (whatever kind you like - I like to use tart apples, like Granny Smith)
1 teaspoon vanilla

Sift together:
1 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda

-Preheat oven to 350 degrees Fahrenheit.
-Grease and flour a 9x9 pan.
-Cream shortening and sugar; add the beaten egg. Mix well, add apples and vanilla, then dry ingredients.
-Pour batter into 9x9 pan and spread out evenly.
-Bake at 350 for approximately 35 to 40 minutes.
-Enjoy with ice cream while warm, and with coffee the next morning.

Happy Fall from your Richmond Public Library!

No comments: