We are excited to welcome Rita Nader Heikenfeld, CCP, CMH, to Boone County Public Library to share some of her recipes and cooking tips with us! Rita is an award-winning syndicated journalist, accredited modern herbalist, author, cooking teacher, media personality and the founding editor of Abouteating.com. She writes a syndicated weekly column for Community Press Newspapers and is the Resident Herbalist for Fox 19 Morning Xtra, Natorp’s, Earthineer and Granny’s Garden. Rita is a former adjunct professor at the University of Cincinnati where she taught comprehensive herbal studies, and these days you can hear her on Sacred Heart Radio, 740AM. Rita was inducted into the Escoffier Hall of Fame for her work with herbs and natural foods, but she says her most important achievements are being a wife, mom, and grandmom. Rita and her family grow and preserve their own produce and herbs, raise chickens for eggs, and heat with wood they gather themselves.
If you grow herbs like basil, mint, and oregano, and want to learn how to preserve them as well as pick up some new recipes, you’ll want to join Rita at the Florence Branch on Tuesday, September 27, at 7 p.m. when she shares tips for cooking with herbs and spices.
Rita will also share some of her cooking secrets and demonstrate how to make homemade vitamin water as well as a layered Tuscan salad with mixed greens, herbs and an herbal vinaigrette. There will be samples! Here is a little “taste” of what Rita has to offer:
RITA’S EASY PEACH COBBLER
4 generous cups peeled, sliced or diced peaches
2 cups sugar, divided
1/2 cup water
1 stick butter
1 1/2 cups self-rising flour
1 1/2 cups milk
Cinnamon – a sprinkle or two (optional)
Preheat oven to 350 degrees. Combine peaches, 1 cup sugar, and water in a saucepan. Bring to a boil and simmer for 10 minutes. Remove from heat.
Put butter in a 3-quart baking dish and place in oven to melt. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit gently on top. Sprinkle with cinnamon. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with whipped cream or vanilla ice cream or yogurt.
“A cobbler means that the topping, after baking, looks ‘cobbled’ on top. We love this served warm!” –Rita