Fall Comforts

Nichole Lindstrom

21 hours ago

5 min read

I’ve always been a seasonal person, and food plays a big part. As autumn sets in, cozy baking and hearty meals take over. Seasonal cooking is one of the many joys I look forward to. It changes daily meals and keeps routine cooking fresh.

My current favorites include fresh cranberries, butternut squash, apples, and pumpkin. My garden is slowly fading, but some parts are still producing. I’m harvesting green beans, raspberries, lettuce, and tomatoes, all of which will probably continue until the first frost. The Farmer’s Almanac is predicting October 14th to be the first frost for our local area, but I’m guessing it will be closer to November.

As many of you know, Folkie Dot is a home business where I tackle furniture flips, furniture repair, and restorations, but sometimes I get to step outside the box and bring a custom art project or home decor build to life. Which leads me to some exciting news: I built and installed a Little Free Library (on our property) exclusively for cookbooks and recipe sharing! Becoming a library steward has always been on my bucket list, and combining it with my love for cookbooks felt like the perfect combination.

Introduction

By now, most people have heard of or seen Little Free Libraries in their communities, but for those who haven’t, here’s some common information about them and etiquette.

The very first Little Free Library was built in 2009 by Todd Bol in Hudson, Wisconsin. He made it out of recycled material, and a one-room schoolhouse was his design inspiration as a tribute to his late mother, who was a schoolteacher. There are over 200,000 registered Little Free Libraries on all seven continents.

While most Little Free Libraries hold literature, some spinoffs on the idea are becoming common. Little Free Pantries (canned goods), Little Free Seed Libraries (gardening seeds), Little Free Art Galleries (miniature paintings), and Free Little Craft Closets (yarn and supplies). I even witnessed a Little Free Dog Treat Stand, and it was well used by the neighborhood pet owners. Little Free Libraries and other spinoffs are a fun concept and add charm to our local communities.

For Visitors & Hosts

If you visit a Little Free Library to snag a book or want to host one, a few unwritten rules keep these community book exchanges running smoothly.

Take One, Leave One (Eventually)

You don't have to leave a book at the exact moment you take one, but the spirit of the library relies on reciprocity. If you take a book today, drop off a book next time you pass by.

Leave Quality Books

Donate books you would actually recommend to a friend.

Mind Space (Don't Overcrowd)

If the library is full, don't jam your donation on top or shove books in sideways. Keep your extra books for a return trip once space clears up.

Close Door Firmly

Always double-check that the door latches completely after you finish browsing. A door left unlatched, even a crack, lets rain, snow, and pests in that can ruin the entire collection.

Respect Private Property

Most Little Free Libraries sit on personal yards or near front walkways. Be mindful of landscaping and don't block driveways.

Enjoy!

I hope you enjoy this Little Free Library Cookbook & Recipe Swap as much as I do! It's been a tiny dream of mine for a while, and I'm so excited to share it with you. This neighborhood spot is dedicated entirely to sharing the joy of cooking, baking, and community. If you don't have a cookbook to share, leave your favorite handwritten recipe, printed dish cards, or clipped magazine favorites in the dedicated Recipe Swap Box.

A Fall Bouquet

Bouquets aren’t just for flowers. Fall offers a wonderful opportunity to create stunning natural arrangements for your home. As the leaves change color, branches from maple, oak, or birch trees look beautiful in vases and crocks.

The possibilities are endless when it comes to creating a fall bouquet, and these natural displays often outlast traditional summer flowers, especially when dried flowers and grasses are used.

Some fantastic options include

Hydrangeas, Rose Hips, Strawflowers, Dried Lavender, Rosemary, Ornamental and Pampas Grasses, Unique Sticks, Boxwood Branches, Tiger Lily Seed Pods, and Autumn Sedum Joy to name a few!

Recipes

Spice Chiffon Cake

2 - 1/4 cups cake flour (sifted)

1 - 1/2 cups sugar

3 teaspoons baking powder

1 teaspoon salt

1 teaspoon cinnamon

1/2 cup vegetable oil

5 egg yolks (unbeaten)

3/4 cup cold water

1 cup egg whites

1/2 teaspoon cream of tartar

1/2 teaspoon nutmeg

1/2 teaspoon allspice

1/2 teaspoon cloves

Sift flour, sugar, baking powder, salt, spices into a

bowl. Make a well and add oil, egg yolks, water, Beat with a spoon until smooth. Beat egg whites and cream of tartar in a large mixing bowl until whites form very stiff peaks or 3 to 5 minutes with electric mixer on high speed. Do not under beat. Pour egg yolk mixture slowly over beaten egg whites, folding just until blended. Do not stir - pour into none greased 9 inch square or 10 inch round tube pan. Bake 55 minutes at 325° degrees then increase to 350° degrees and bake 10 to 15 minutes longer or until top springs back when lightly touched.

Rosie’s Delicious Brownies

2 cups sugar

2 teaspoons vanilla

1/4 cup cocoa

1 - 1/2 cups flour

1 cup butter (melted)

1 teaspoon salt

4 eggs

1/2 cup walnuts (chopped)

Mix sugar and cocoa together. Stir in butter. Add eggs and vanilla and beat well. Sift flour and salt together. Stir into cocoa mixture, fold in walnuts, pour into standard size brownie pan. Bake at 375° degrees for 25 minutes or until done. Extra delicious with your choice of chocolate frosting.

Pumpkin Bars

2 cups sugar

1 can (2 cups) pumpkin

4 eggs (beaten)

2 cups flour

1 cup vegetable oil

1/2 teaspoon cinnamon

1 teaspoon baking soda

2 teaspoons baking powder

Frosting (Make sure bars are fully cooled)

1 (3 ounce) cream cheese block

1/2 cup butter

1 teaspoon cream or milk

1 teaspoon vanilla

3 sups powder sugar

Grease pan, Bake at 350° degrees for 25 to 30 minutes or until done. Keep refrigerated after frosted

Best Broccoli Soup

5 tablespoons butter

1 tablespoon minced onion

2 stalks celery, thinly sliced

1/4 cup all purpose flour

3 cups low- sodium chicken broth

1/4 teaspoon salt

1/4 teaspoon pepper

1 large broccoli head finely chopped (add more if you prefer)

2 large carrots grated

2 cups milk

3 cups shredded sharpe cheddar cheese

Melt butter, add the onion and celery, and cook over low heat; whisk in the flour and cook for about 1 minute. Slowly add chicken broth, salt, and pepper. Add broccoli and carrots, bring to a boil, then reduce heat to low and simmer for about 20 minutes. Slowly add milk, bring to a low simmer, and stir in cheddar. Keep stirring till cheese has melted. Important: High heat will cause the cheese to clump and not dissolve properly. Serve with baguette or your choice of sourdough bread.

Garden Vegetable Soup

1 Medium onion (chopped)

3 carrots thinly sliced

1 small cabbage thinly sliced

1 sweet potato chopped into cubes

2 celery stocks thinly sliced

1 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon oregano

1/2 teaspoon thyme

1/2 teaspoon rosemany

1/4 teaspoon red pepper flakes

1 bay leaf

15 oz can of crushed tomatoes

4 cups vegetable broth

2 cups water

Combine all ingredients into a large pot and simmer for at least 2 hours.

Simple Ingredient Apple Crisp

6 Apples (peeled, cored and sliced thin)

1/2 cup of orange juice (pour over apples after slicing)

1/2 cup sugar

1 - 1/2 teaspoons ground cinnamon

1 cup all purpose flour