Fall
Harvest
Though many of us may still be having warm, lingering weather,
September brings with it the stirrings of the nesting season.
I tend to keep the cookie jar filled, for kids and guests (never
for me, of course)! Quick, hearty breakfasts become the norm,
and simple side dishes start to replace salads and lighter summer
fare.
Autumn Berry OatCakes are perfect for a breakfast when you don’t
have time to make hot oatmeal—its got all the whole grain
goodness, and you can heat and eat on the go.
My Chewy Butterscotch Pecan Cookies will make any cookie jar happy.
Then there is Ratatouille.
I have made this over the years and am re-inspired by the success
and charm of the movie to try my hand at it again. I hope you
find the results as tasty as I have.
Recipes:
Autumn
Berry OatCakes
These are hearty and filling to get your day started right.
Based on the health food hockey pucks of yore, lightened up with
the addition of eggs and trans fat free vegetable shortening made
from palm oil (butter will work just fine too). Optional add -
ins are walnuts, diced apples, cinnamon…make it your own
way!
Chewy
Butterscotch Pecan Cookies
I can't decide which way I like these better—flattened
completely till they’re thin and chewy, or just flattened
a little, so they’re dense and chewy. Bake a few each way
to see what you like best. Also, these are perfect for crumbling
over ice cream!!!
Ratatouille
I was inspired – okay, I laughed my head off –
at the recent animated movie of the same name. But the attention
to authentic detail in the kitchen really grabbed me. One moment
in particular caught my eye – when the above named dish
was set to go in the oven, a sheet of parchment was placed over
the prepared vegetables. I knew this would solve two things—covering
the vegetables so they did not dry out while roasting at high
heat, yet allowing the steam to escape on the sides. (If they
were covered entirely, they would end up steamed and mushy). Onions
and bell peppers may be substituted for the eggplant.