The Niles Star

Culinvary Conversation: You’ll ‘fall’ for these autumn recipes

By LOU LIEBETRAU

This column encourages readers’ recipe contributions and requests, helpful hints and timely trivia. Simply phone them in to 683-7266 or mail them to 527 Philip Rd. Thank you!

I can think of few things more beautiful than when autumn raises her artistic want and transforms the leaves into blazing hues of russet, gold, crimson and amber. As the liquid fingers of water caress the frosted leaves, the hues become even deeper, causing the trees to flaunt a lavishness of color. Fruits ripen and mellow for the eating. Summer is snoozing peacefully in the arms of slumber, and autumn is fingering the latch of my door. The hour is late and clouds blot the moon, and there is an unmistakable tang of winter on October’s breath tonight.

If you are going to be doing this manual labor, you will need something to go along with your steaming hot cup of coffee when you take a break, so here are some suggestions:

Irish Gingerbread

Ingredients:

2 1/2 cups sifted flour

1/2 stsp. salt

1 tsp. ginger

2 eggs, slightly beaten

1/2 cup melted shortening

1 tsp. baking soda

1 1/2 tsp. cinnamon

3/4 cup sugar

1 cup buttermilk

1/2 cup molasses

Directions:

Sift the flour, soda, salt, cinnamon and ginger into the mixing bowl. Add the egg mixture to your dry ingredients all at once; beat for 3 minutes. Pour this mixture into a well-greased and lightly-floured 9-by- 9-inch pan. Bake for approximately 40 minutes at 375 degrees.

Note: The gingerbread should spring back when touched lightly in the center.

Timely Trivia: Did you know that physical activity early in life may help protect kids from excessive fat gains later in childhood?

A Touch of Levity: I work at home, so my 4-year-old twin daughters, Maggie and Kate, are used to seeing me operate a computer and fax machine. One afternoon, I was watching them have fun on our indoor playset’s small slide. Maggie proceeded to go down headfirst, giggling that she was “faxing” herself. Not to be outdone, Kate stood at the top of the slide and shouted “Here comes page 2!”

Banana Shake

Ingredients:

1 cup cold milk

1 banana, chopped

2 tbsp. sugar

1 egg

Directions:

Combine all ingredients in your blender or electric mixing bowl. Beat until smooth and creamy.

Good Morning Brunch Casserole

Ingredients:

6 eggs, beaten with 2 cups milk, plus 1/2 cup Half & Half

1 lb. precooked ham slices, cubed

1/2 lb. grated American cheese

8 slices buttered bread, broken

1/2 lb. grated cheddar

Directions:

Place the buttered bread into the bottom of a 9-by-13-by-2-inch buttered casserole dish. Spread your cubed ham and cheese over the bread, then pour the eggs and milk over the entire mixture.