Richards Free Library

Engage, Enrich, Entertain

Summer Reading

Stuffed Animal Sleepover

Register for the annual RFL Stuffed Animal Sleepover for your child to be able to drop off a stuffed animal on Thursday, July 20th between 4 and 5 pm, and come to the Pick Up Party on Friday at 11 am to reunite with their friend, watch a slideshow of all the amazing activities the stuffies got up to during their sleepover, and enjoy a snack and activity together. Registration is required for this event, and space is limited to 30 stuffed animals. Same-day registration will be allowed so long as there is space left!

A Special Summer Book Club

Have you heard about Young @ Heart? It’s a special book club that will run May through September for adults who enjoy reading young adult novels. Our first meeting will be Wednesday May 24th at 6pm and we will discuss The Summer of Broken Rules by K.L. Walther. The group will meet on the library’s front porch the 4th Wednesday of each month. We hope you’ll join us!

Bookish Bakes

The Book Festival is fast approaching, August the 27th. We will have the Book Sale tent, Children’s tent, Friends of the Library tent, and the Cookie Walk!

The Cookie Walk is a win for everyone! For just $5, you can walk from tray to tray and fill a paper bag with cookies, bars, and other goodies. Your money goes to support Youth Programs at the library throughout the year.

The RFL needs your baked goods for our Cookie Walk! Consider donating your favorite bakes. Contact Janice Brehio at Outreach@newport.lib.nh.us to let us know you’re interested in bringing a bake!

Here are some of the baked goods that we librarians made for the Author Event this last Saturday:

Peanut Butter Fudge from Sally Bernier, Assistant Director

Coat a 9×13 pan with butter. Set aside 1 cup each of marshmallow fluff, peanut butter, flour. Boil 4 cups sugar, 1 cup whole milk, 6 tbsp butter for 20 minutes. Take off stove and quickly stir in marshmallow fluff, peanut butter, and flour. Pour into 9×13 pan and place pan on rack to cool. When cooled, cut into squares using a hot knife. (I boil water, pour it over the knife and wipe the knife dry.)

Rock Cakes from Justine Fafara, Library Director

Ingredients

  • 8 oz (1 1/2 cups) all purpose flour
  • 1 1/2 tsp baking powder
  • 3 oz (3/4 of a stick) butter
  • 3 oz (1/3 cup) sugar
  • 2 oz (1/2 cup) currants or golden raisins
  • 1 egg
  • 2 1/2 oz milk
  • (optional: pinch of mixed spice)

Preheat oven to 425°F (215°C)

Line cookie sheets with silicone baking sheets or parchment paper. Sift the flour, baking powder (and mixed spice, if using) and set aside. Cream the butter and sugar until creamy and smooth. Add the egg. Next, mix in the sifted flour and milk. As it comes together, add the dried fruit. Mix just until combined. Do not over mix. With two forks, make “rock-like” cookies on the tray about 2″ apart. They should not be smooth. Sprinkle with a little sugar and bake in the upper part of the oven for about 12 minutes. (It could range from 10 to 15 minutes, depending on your oven.)

original recipe from christina’s cucina

No Bake Bars from Ali Wood, Library Assistant

  • 1 cup SUGAR
  • 2 tablespoons COCOA, DRY POWDER, UNSWEETENED
  • 1/4 cup MILK
  • 1/4 cup MARGARINE
  • 1/4 cup PEANUT BUTTER
  • 1/2 teaspoon VANILLA EXTRACT
  • 1 1/2 cups OATS
  • 1 pinch SALT

Put sugar, cocoa, milk and margarine on medium heat and cook until mixture comes to a rolling boil Boil for one minute. Remove from heat and cool for one minute. Add the peanut butter, vanilla, oats or oatmeal and salt, stir well. Spread the mix onto a baking sheet, greased and lined. let mixture cool and set. Cut into bars and enjoy!