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
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.