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.
I'm eager to fill my dough bowl with pumpkins, but haven't gotten around to fall decorating just yet. Hopefully next week. Your fall touches are inspiring me! '-)
That looks delicious and so does your fall decor!
The small pumpkins on the mantle, table and other places have added an autumnal look to your decor. I much prefer little ones grouped together too.
And, I'm excited to have another pumpkin dessert recipe shared! It looks pretty yummy.
Our pumpkins here are just coming in and your post has inspired me to get busy and get my pumpkins and feather my nest for Fall with mums, pumpkins, gourds, and some fresh flowers. I have been a little lazy about it, actually I've been sick but it is time to get going. I did get my old bread board out that I sit on the dining room table with lots of different kinds of colorful squashes. You are an inspiration Martha.
All your pumpkin touches are so pretty in orange. I love your bread bowl filled with pumpkins too. Fall is such a wonderful season here in the Midwest!! Yummy looking desert.
What a beautiful bowl of pumpkins! Love all your pumpkins touches around the house and garden! Fall is just the best!
Beautiful, beautiful home, so welcoming. That coffee cake is so tempting too, I may have to make it for hubby even if I'm on a low carb diet ;) Thanks for sharing!
I made the Pumpkin
Cranberry Coffeecake when it first came out in Victoria Magazine years ago and it has been one of my favorites ever since.
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