Autumn Leaves

New Englanders are so very patient.  They’ll swelter through the hot muggy dog days of summer, hopeful for a quick August thunderstorm to cool the heat and humidity down a bit.  Now mind you — this is not to say they will not complain endlessly about the weather.  But they’ll also dream longingly of sweet September, the first frost, the country fairs and festivals, the bushels of newly harvested Cortland and McIntosh apples, and the fresh apple cider.  Even if there is an Indian Summer, the cool early mornings and evenings are a welcome delight.

Autumn in New England is spectacular.  The glorious colors of the maple trees resplendent in their crimson and golden hues are simply breathtaking.  Wood smoke spirals heavenward from the fireplaces.  The air is crisp and energizing, perfect for a hike in western Connecticut.  We’d pile into the car and drive up through Litchfield and then continue on over all of the little bumpy back roads lined with stone walls we could find, to Kent Falls, one of our favorite places to hike, take photographs, and admire the foliage.  Getting lost along the way was always an adventure, and of course, we all had our different opinions on how to find our destination.

Our expedition was usually an all-day affair, so we would have to have a little sweet snack along with our fresh picked apples to munch on when we got hungry.  This recipe is an adaptation from one our family has enjoyed for many years.  I believe it originally came from Old Sturbridge Village, right across the Connecticut state line, in Sturbridge, Massachusetts.  This living history museum depicts early New England life from 1790 to 1840, and always made us thankful that we did not live during this era — it was such hard work!  ÒQuakersÓ are a delicious oatmeal cookie, very easy to make — once out of the oven, they’re guaranteed to disappear quickly!

QUAKERS

• 2 Cups Brown Sugar
• 1 Cup Unsalted Butter
• 2 Eggs, Beaten
• 2 Cups Sifted All Purpose Flour
• 3 Cups Quick Quaker Oats
• 1 and 1/2 teaspoons Baking Soda
• 1 Teaspoon Salt
• 2 Teaspoons Vanilla

• 1/4 Cup Sugar (do not include in the dry ingredients above — set aside)

Preheat oven to 375 degrees.

Cream the butter and brown sugar.  Add beaten eggs and vanilla.  Sift flour with baking soda and salt, stir in Quaker Oats, and stir the dry ingredients into the creamed butter and brown sugar.  Mix well until all oats are integrated into the batter.  Put 1/4 cup sugar into a small bowl.

Take about a walnut sized piece of the batter, roll into a ball, and then dip the ball into the sugar, rolling around to coat all of the surface area.  Place cookies onto baking sheet covered with parchment paper, allowing about three inches between each cookie.  Bake at 375 degrees for 12 to 15 minutes.  You can add 1/2 to 3/4 C. chopped walnuts if you like to the dry ingredients.

This recipe should make 4 dozen large soft cookies, or you can roll the batter into logs, chill then in the refrigerator and slice to make almost six dozen thinner crispier cookies — just watch your timer when baking to make certain they do not overcook!  Enjoy on a hike admiring our own California change of season, or in your kitchen with a nice cold glass of milk!

— Lynn Kathleen Adams
Note: Lynn has been a RSCA Board Member since 1994