Time for some Fall Cooking!

Time for some Fall Cooking!

13:14 30 September in GreenMarket

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” – Julia Childunnamed

October is National Cookbook Month, which makes it arguably the best month of the year to try out some new recipes. Despite the warm weather, it is officially fall, the perfect time for pumpkin everything, and sugar, spice and everything nice.

Here are a few of our favorite recipes and sweet treats perfect fall party pleasers. All the recipes are from the GreenMarket’s cookbook, Tastes of the Season: Favorites from the Delray GreenMarket, available at the CRA office or at the Market for just $12.

Pumpkin Spice Cake pg. 84

  • 4 farm fresh eggs
  • 1 2/3 cups of sugar
  • 1-cup vegetable oil
  • 1- 15 oz. can pumpkin
  • 2 cups of flour
  • 2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1 tsp. baking soda
  • Icing:
  • 1 -3 oz. pkg cream cheese, softened
  • 1 stick butter, softened
  • 2 cups confectioners’ sugar
  • 1 tsp. vanilla extract

Preheat over to 350 degrees. In a large bowl, combine eggs, sugar, vegetable oil and pumpkin, beat with an electric hand mixer until light and fluffy. In a separate bowl, stir together flour, baking powdered, cinnamon, salt and baking soda. Slowly add to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread into an ungreased nonstick 13X10-inch baking pan. Bake for 30 minutes. Allow cake to cool completely before frosting.

Icing: Combine the cream cheese and butter, beat with an electric hand mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread icing on top of cake and cut into squares.

-Kit Johnson

Oatmeal Spice Cookies pg. 90

  • 1 ½ cups flour
  • 1 tsp. cinnamon
  • ½ tsp. salt
  • 1/2 tsp. baking soda
  • ½ tsp. ground ginger
  • ¼ tsp. allspice
  • 1/8 tsp. ground cloves
  • 1-cup butter, softened
  • 1 – 16 oz. pkg dark brown sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 3 cups quick cooking oats
  • ½ cup of raisins (optional)
  • 1 cup of pecans, chopped and toasted (optional)

Stir together flour, cinnamon, baking soda, ginger, allspice and cloves. In a separate bowl, beat butter and sugar on medium speed with electric mixer until fluffy. Add eggs and vanilla extract, beat until blended. Stir in oats, chopped and toasted pecans and raisins. Drop dough 2 tbsp. per cookie onto lightly greased baking sheets, lightly press down dough. Bake at 350 degrees for 12-14 minutes. Cookies will not be brown around the edges and centers will not look quite done. Cool slightly and move to wire racks to cool completely.

-Lori Nolan

Ginger Rum Cocktail pg. 99

  • 3 cups ginger ale (one with some spice!)
  • ¾ cup dark rum
  • Ice cubes

Fill a large pitcher with ice cubes. Add 3 cups of ginger ale and ¾ cup dark rum and stir. Serves 6-8. Cheers!

– Jimmy Dietch