Norwich, Vermont – America’s oldest flour company will share tips and tricks this fall for easy home baking, from savory scones to festive pies, at FREE baking demonstrations in Wisconsin, Nevada, California and Kentucky.
With 220 years of experience behind them, the expert bakers at King Arthur Flour have plenty of advice – the one ingredient home bakers can’t pull out of their pantries – to offer in their free demos, Perfect Pies & Savory Scones, and Baking with Yeast & Whole Grains.
In Perfect Pies & Savory Scones, attendees learn how to achieve the perfectly flaky pie crust, prepare delicious fillings, and make savory scones. Baking with Yeast & Whole Grains covers a basic yeast dough recipe, tips for adding healthy whole wheat, and simple shaping techniques. Each two-hour demo includes free recipes, coupons, and time to “talk baking” with the talented King Arthur Flour staff – plus a chance to win some great baking-related door prizes!
Demos will be held this autumn as follows:

The King Arthur Flour demos are a unique blend of baking science, tried and true tips and culinary theater; traveling baking instructors explain and entertain, inform and inspire. Attendees walk away with just enough baking science to understand how ingredients function in a recipe and why certain techniques are important to successful baking, while sharing the joy and tradition of baking at home.
“We know from customers that many otherwise confident people suffer from ‘baking anxiety,’” says National Outreach Program Manager Julie Christopher, “especially when it comes to pie crusts and baking with yeast. With a little baking knowledge, you can overcome your fear and experience the joy of baking and eating your own breads, pies and more.” King Arthur Flour has helped thousands of bakers around the country to do just that through its traveling baking demos and other educational programs.
King Arthur Flour is proud to work with partners Red Star Yeast, Cabot Creamery Cooperative, and Dansko in presenting these demos around the nation and keeping them free for participants. For more information about these King Arthur Flour partners, visit redstaryeast.com, cabotcheese.coop, and dansko.com.
With more than one million bakers having participated in its workshops, seminars and classes, King Arthur Flour is the largest educator of home bakers in the world. The company, employee-owned since 1996, conducts fall and winter traveling baking demo tours reaching thousands of bakers each year; brings demonstrations to fourth- through seventh-grade students nationwide through its Life Skills Bread Baking Program®; offers a variety of classes at its Baking Education Center in Norwich, Vt.; and publishes The Baking Sheet, an award-winning bi-monthly newsletter of recipes and baking information. For more information about America’s oldest flour company, visit kingarthurflour.com.

If you like Cherry Pie, you’ll enjoy this sweet treat by far. I’m not a Cherry Pie fan (gasp, I know) but I still make them for several people. These bars will be a great addition to the Fall line up at our house. If you cut them in smaller pieces you can convince yourself they will last longer , but I doubt they will. This recipe makes 1 dozen , which may or may not include the two I taste tested just to make sure they were good enough for the kids. Someone’s got to test them, might as well be me! Found this from an old issue of Taste of The South. 

Ingredients–
 
3 cups quick cooking oats
1 cup flour
1 cup sugar
½ teaspoon baking soda
¼ teaspoon salt
1/8 teaspoon ground nutmeg
¾ cup butter, melted
1 (21 ounce ) cherry pie filling
2/3 cup chopped dried apricots
　
Directions. Preheat oven to 350F. Line a 13x9inch baking dish with foil, making sure you have it going over the edges of the pan (this way when it’s completely cooled, you can lift the bars right out by the foil edges. Can someone say easy clean up as well? See it’s already a winner)
Combine in a large bowl, the oats, flour, sugar, baking soda, salt and nutmeg. Add the melted butter and toss it around till it’s combined. Reserve 1 cup of the mixture and set it aside, this will be your crumble topping.
Press the mixture into the prepared pan. Bake at 350F for about 12-14 minutes until it’s set.
In a small bowl combine the cherries and dried apricots. Spread the fruit over the crust making sure to cover it all. Sprinkle the reserved 1 cup mixture over the fruit and bake for about 30-35 minutes or until slightly browned. Cool completely on a wire rack before you remove it from the pan.
The sides may stick a little, but pull the foil back a little before you start cutting them into squares.
Enjoy! 

This is a guest post by Melanie from My Side of Life– who ALWAYS makes me hungry!  She is an avid gardener as well- so if you like to bake and you like to garden, her site is one for you!  🙂
Happy baking!  (and I want some missy!!!! LOL)

We just got this fun product, and we can’t wait to try it out!   
As I was checking out the Nielsen-Massey Vanillas site, and found a whole mess of fun recipes to try out, like this one for Crisp Vanilla Butter Cookies– don’t they look amazing?  My husband and I love to cook and bake, and we can’t wait to try this vanilla powder out! 

Kids are now heading back to school and the transition out of summer mode can be difficult, especially for those who would rather play in the pool than practice their spelling. During the switch from home to school, parents can comfort kids by sneaking homemade snacks—inspired by Nielsen-Massey Vanillas products— into their backpacks. 

Have fun, and happy baking  🙂 
~Samantha