Today is the first day of fall, and for me that means it’s baking time! I don’t know about you, but there is something about the crisper temperatures that motivates me turn out steaming loafs of pumpkin bread, chewy spiced cookies and apple pastries.One woman who bakes no matter the season is Francine Bryson, and she has a slew of blue ribbons and awards to prove it. Bryson was a finalist on CBS’s “American Baking Competition”, and she has just released a baking book filled with Southern sweets. In her new cookbook “Blue Ribbon Baking from a Redneck Kitchen”, the Southern native shares her baking tips, anecdotes about Nanna and Granny, and indulgent recipes. Here we asked her some tips that home bakers can use as we crank up the mixer for fall.
What recipe is most memorable to you in the book?
It would have to be “Aunt Thelma's P-nut Butter Balls”. At the age of eight, Aunt Thelma taught me to make these balls. When she passed away when I was 13, I continued the tradition. Food brings memories of childhood when life was a simpler time, and this recipe is dear to my heart.
What’s a good combination for fall baking spices?
I love a spice mix of cinnamon, cloves, anise and curry. It has two kinds of spice: earthy and sweet.
What fall produce do you frequently use in baking?
Apples, pecan and anything pumpkin always tend to show up. I love pumpkin and it appears in the kitchen when I make soups, pies, breads and cakes.
What should bakers be aware of transitioning from summer to fall baking?
The biggest challenge is to be more aware of your oven temperature. The outside temperatures can affect the way your oven temperature works. The cooler the weather, the longer it takes your oven to heat up. The best way to regulate your oven temperature is to use an inside thermometer in addition to your oven’s internal thermometer.
What ingredients should bakers stock their pantry with in the fall?
Stock sugar, flour and butter early, before the stores raise the prices. As we get into entertaining season, the price for these items almost doubles. You can keep flours and butter in the freezer until you are ready to use them, and they will last longer.
What are some tips bakers should know about baking pies?
The ingredients for the crust should be as cold as possible throughout the pie-making process. You don’t want to use the palms of your hands, because that is where your body gives off the most heat. And less is more; you don’t want to overwork your dough or it will end up tough.
Do you recommend a holiday entertaining hack?
Cake should be a go-to. Always keep a pound cake in the freezer so when company shows up unannounced, early, or extra-hungry, you’re covered.
What is an easy treat to bake for fall parties?
Mini baked goods allow you to feed more mouths and they last longer. You can make smaller portions, which are helpful during Halloween parties when people are snacking on candy.
Francine Bryson will be in Atlanta signing copies of her cookbook on October 1 and 2.
Wednesday, October 1 | 6:30 p.m.
105 E. Main St., #138, Woodstock, 30188
Thursday, October 2 | 7 p.m.
Books-A-Million at The Avenue at Peachtree City
258 City Circle, Peachtree City, 30269
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