It's Pumpkin Time

Every year, I always say I'm going to decorate for fall at the first of September

"Summer" is over

(when school starts, summer is over)

but here on the prairie

it is warm, often too warm the first of September

who wants to look at pumpkins when it's hot!

And it really isn't fall

That doesn't happen until the 21st

And . . . 

you can't really find pumpkins that early in September

But we've had some cool weather

There were pumpkins at the Farmer's Market

And I brought home a trunkful

of little ones

for $1 or $1.50 each

To decorate Linderhof

inside and out!

A bigger pumpkin on the bench in front

My two concrete pumpkins and some autumn leaves on the walk

Pumpkin on the porch table

When the plant comes inside, I'll add another

The living room mantle

I prefer to add seasonal touches to the things already there

I like my things -- seasonal touches enhance them I feel.

The mantle in the dining room

An old wooden dough bowl

on a very old needlework runner

filled with pumpkins and sprigs of bittersweet

I also brought home some "pumpkiny" colored mums to plunk in an old transferware pitcher

in the breakfast room

And in the back garden

Pumpkins on the table under the pergola

Pumpkins line up on the top of the baker's rack on the patio

And a wee pumpkin is found hiding amongst the ferns

(and beside a cast iron hare)

in the faux bois planter on the baker's rack

With cool weather comes

more baking.

A favorite cookbook

that's I've had "forever"

Full of good recipes 

and one of my favorites . .  .

Pumpkin Cranberry Coffee Cake

which combines the flavors of the season

pumpkin and cranberries

It makes for a good coffee or tea nosh

And a wonderful breakfast on Thanksgiving Weekend

PUMPKIN CRANBERRY COFFEECAKE

2 1/4 c. flour

1 T. pumpkin pie spice

1 t. baking soda

1/2 t. salt

2 large eggs

2 c. sugar

1 cup canned pumpkin

1/2 c. vegetable oil

1 cup cranberries, coarsely chopped

granulated sugar, for garnish

Grease and flour an 8 cup mold (I use my tube pan).    Sift together the flour, spice, baking soda and salt.    In the bowl of an electric mixer, beat the eggs until they are foamy.    Add the sugar and pumpkin and oil until well blended.     Add the pumpkin mixture to the flour mixture.    Stir until mixed (do not over mix)   

Spread the batter evenly in the prepared pan.    Bake at 350 for 50 minutes or until a toothpick comes out clean.    Cool in the pan for 10 minutes, then run spatula around the outside and turn out.   Garnish with granulated sugar.

It's Sunday and I'm joining The Tablescaper for Seasonal Sunday.