Tuesday, October 29, 2019

Tuesday, October 22, 2019

Fall Harvest Cake

This is such a great cake for Fall.  The batter appears a bit runny when combined, but when baked, it turned out perfectly.  You can top with confectioners sugar.

  Fall Harvest Cake 
1 1/2 cups of sugar, 1/2 cup brown sugar, 2 Tsp cinnamon, 2 Tsp baking soda, 1/2 Tsp salt, 1/4 Tsp nutmeg, 1/4 Tsp ginger, 1 cup oil, 1/2 Tsp vanilla, 4 eggs, 16 oz pumpkin, 2 cups flour, 1 large peeled and chopped apple, 1/2 cup chopped pecans, 1/2 cup chopped walnuts

DIRECTIONS:  

1.  Mix together sugar, brown sugar, cinnamon, baking soda, salt, spices, oil, vanilla and eggs
2.  Add pumpkin and stir well
3.  Sitr in flour - 1/2 cup at a time
4. Stir in apple and nuts

Pour into a well greased and floured bundt pan.


Bake 60 minutes at 350 degrees - let cool till only slightly warm
 
Enjoy!

Wednesday, October 16, 2019

Autumn fires

Autumn Fires

In the other gardens
And all up the vale,
From the autumn bonfires
See the smoke trail!

Pleasant summer over
And all the summer flowers,
The red fire blazes,
The grey smoke towers.

Sing a song of seasons!
Something bright in all!
Flowers in the summer,
Fires in the fall! 


Robert Louis Stevenson

Tuesday, October 15, 2019

Warm and spicy

Autumn has come and will soon be gone. Thanksgiving and Christmas are just around the corner.  But before we leave the warm spicy colors of Fall, here's a little table I set for a special lunch.






Thursday, October 10, 2019

Paradise

As sure as autumn graces the US, Florida holds onto the warm days of paradise.


Welcome to my world!

Wednesday, October 9, 2019

Mid-Autumn

I love this time of year. It's the time of year when I sit out on my porch, enjoying the breeze and savoring a cup of tea and a favorite book or magazine.


 Catching up on the latest quilting magazines.

 An easy and delicious dessert that is a staple for our table is Pineapple Cake. I think I've shared the recipe before, but I will add it to the end of this post.



Every day is a delight.
Pineapple Cake

In a large mixing bowl beat 2 eggs until light and fluffy. 
Add 20 oz  crushed (in juice) pineapple (undrained), 
2 cups all purpose flour, 
1 cup granulated sugar, 
1 cup brown sugar 
2 teaspoons baking soda.

Mix well by hand. Stir in 1 cup chopped nuts and spread in an ungreased 13 x 9 x 2" baking pan. 
Bake @ 350 degrees for 45 minutes or until toothpick comes out clean.

Cream Cheese Frosting
3 oz cream cheese (soft)
1/4 cup butter
1 teaspoon vanilla
Mix together with beater, gradually adding 1 cup powdered sugar. Beat until smooth and spreadable.

Wednesday, October 2, 2019

Season of change

I enjoy changing the china in my hutch.  Every season speaks a different theme.  Fall is in the air, even if our temps are still in the 80's, the mood still speaks Fall.



I love to display my Friendly Village China from now until Thanksgiving.

 I only have one Pomona tea cup.  The brilliance of colors radiates the change in the season.

I was so thrilled when I found this old tool box a few years ago.  It has graced my dining room table all summer and now is dressed for Fall.
Yes, the room is evolving.  The warm glow of Autumn sets the stage for the season to come.

Tuesday, October 1, 2019

Awesome sunset

After dropping friends off at the airport, we were in awe at the beautiful sunset over the waters of Tampa Bay.