Happy first day of fall, fellow fall loving friends! Along with the elation over fall’s arrival, the inspiration it offers, and the seasonal colors on parade fascination associated with the third season, homey seasonal decor finds in rich hues and flavorful tastes frame this picture perfect season.
The excitement surrounding the first day of fall compares to Christmas day in my book.
I’m selecting songs for a fall into autumn playlist, and the big blue gumbo pot is ready for the c’est si bon celebration of the season and its cornucopia of seasonings.
Y’all know my affinity for taking a photo and replicating it with in the style finds. Well let me just say how taken I am with this bountifully beautiful display created by event designer Keith Robinson as featured in Flower Magazine.
I can’t locate a recipe for pecan pie from Mr. Robinson, but I use the Homemade Pecan Pie recipe from Karo Syrup, so classic it is.
Homemade Pecan Pie
1 cup Karo® Light OR Dark Corn Syrup
1 cup sugar
2 tablespoons butter melted
1 teaspoon pure vanilla extract
1-½ cups (6 ounces) pecans
1 (9-inch) unbaked OR frozen deep-dish pie crust
Preheat oven to 350°F.
Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
High Altitude Adjustments: Reduce sugar to 2/3 cup and increase butter to 3 tablespoons. Reduce oven temperature to 325°F.
Chrysanthemums (mums) are plentiful at fall, relatively inexpensive, and the color array spectacular.
Stone and earthenware decorative vases and planters become focal point accents for housing seasonal flowers, branches, and stems.
No fuss-no muss simplicity at its serveware best is achieved with new or vintage stoneware bowl(s).
The look is pure fall, pure vintage beauty.
Serving boards made from natural materials serve well as versatile, uncomplicated choices for showcasing the foods and flavors of fall.
As I’ve stated before, never confuse simple with cutting corners or skimping on the details.
Cozy is easily achieved when the emphasis is placed on inviting- the main ingredient in the recipe for putting together a fall fête for a party of two or intimate gathering for friends and family.
When casual elegance meets tone on tone layering meets inviting ambiance, a stellar result is achieved.
Pumpkins quickly come to mind when considering autumn-fall theme accessories for home and table, but have you noticed the popularity of the mushroom?
Homey seasonal decor finds in a neutral colors fit right in with the natural state of the season’s beauty.
Crisp notes in the late afternoon air, tole serving trays, cake domes, and fall themed loaf pans stirs up all the fall feels, finds, and flavors.
Apple nut cake is set for the cake stand come Wednesday, but first, whipped maple pie.
Maple is among the taste of fall favorites, and is the featured flavor in this super easy to make dessert.
Whipped Maple Pie
1 deep dish pie crust
1 pkg. (3.4 oz.) vanilla instant pudding
1½ cup cold milk
½ cup pure maple syrup
1 tsp. maple flavoring
1 container (8 oz.) thawed whipped topping
nutmeg for dusting
Preheat oven to 375°F. Remove frozen pie crust from package and allow to thaw for 20 minutes.
Using a fork, prick the bottom and sides of the pie crust with to help reduce shrinkage and bubbling. To ensure the crust bakes off properly, place an empty pie pan the same size inside the crust.
Place pie crust on baking sheet and bake on lower oven rack for 12-15 minutes, allowing to cool once removed from oven.
In a medium mixing bowl, whisk together instant pudding and milk until firm. Add maple syrup and maple flavoring; mix well. Fold in whipped topping; mix until incorporated.
Spoon mixture into cooled pie crust. Dust top of pie with nutmeg and top with nuts.
Refrigerate 1 hour.
Drizzle maple syrup over pie just before serving.
Pie today, parfaits tomorrow with this recipe.
Grab a jar, tumbler, or goblet and working in layers begin with crushed cookies (vanilla wafers, gingersnaps, graham crackers- all delicious choices).
Next, add a generous tablespoon of the maple pudding mixture.
Repeat with another layer of crushed cookies and complete the dish with a final addition of the maple pudding mixture.
Top with a dollop of whipped topping, a drizzle of pure maple syrup, and walnuts or fresh Louisiana pecans.
The delicious proof is in the pudding.
Gorgeously anticipating fall’s color rich-seasonally tasty arrival on this blog post writing afternoon makes for perfect blog post writing conditions.
That and streaming The French Chef with Julia Child featuring three French favorites:
Tarte aux Pommes Classique
Tarte des Demoiselles
Tarte Tartin starring apples, cinnamon, and butter- the fall baking trinity.
Julia Child is a classic, her personality endearing, and her recipes favorites in the Places In The Home test kitchen.
Between the show, recipes, and hint of crisp in the air I’m inspired to add her Tarte aux Pommes to my must make for fall recipe file.
Tarte aux Pommes
10-inch partially cooked pastry shell
4 pounds cooking apples
1 teaspoon lemon juice
2 tablespoons granulated sugar
1/3 cup apricot jam/preserves
1/3 cup Calvados, rum or cognac (or 1 tablespoon vanilla)
2/3 cup granulated sugar for topping
3 tablespoons butter
½ teaspoon cinnamon
Preheat oven to 375F. Quarter, core, and peel the apples. Cut enough to make 3 cups into 1/8-inch lengthwise slices and toss them in a bowl with the lemon juice and sugar. Reserve them for the top of the tart.
Cut the rest of the apples into rough slices. You should have about 8 cups. Place in a pan and cook over low heat for about 20 minutes, stirring occasionally, until tender.
Beat in apricot jam, Calvados, sugar, butter, and cinnamon. Raise heat and boil, stirring, until applesauce is thick enough to hold in a mass in the spoon.
Spread the applesauce in the pastry shell. Cover with a neat, closely overlapping layer of sliced apples arranged in concentric circles.
Bake in upper third of preheated oven for about 30 minutes, or until the apples have browned lightly and are tender. Slide the tart onto a serving dish and paint over it with a light coating of apricot glaze. Serve warm or cold with whipping cream or a scoop of ice cream.
½ cup apricot preserves, forced through a sieve
2 tablespoons granulated sugar
Stir the strained apricot preserves and sugar over moderately high heat until thick enough to coat the spoon with a light film, and the last drops are sticky as they fall from the spoon (225-228 degrees on a candy thermometer). Do not boil past this point or the glaze will become brittle as it cools.
Apply the glaze while it is still warm. Unused glaze will keep indefinitely in a screw-top jar.
Delicious year round, but these flavors shine at the fall table.
Sunday night dinners here at the Places In The Home ponderosa tend to be the breakfast for dinner type.
Eggs with fried apples.
Found and placed on my fall finds list for suppers such as these is a set of Bruntmor Set Of 4 Matte Glaze Ceramic Food Serving Plates With Skillet Look.
Coffee drinking and tea sippin’ season and seasoned warm beverages complement and spice fall’s crisp days into brisk cozy evenings.
Mason Cash | In The Forest Batter Bowl
Polyresin Pine Cone Table Decor
Antique BM&T Covered Vegetable 1896
Stoneware Pumpkin Serving Dish
Metallic Silver Scroll Charger Plate
Nordic Ware Leaf-Lettes Cakelet Pan, 2.5 Cup
Homey seasonal decor finds frame this picture perfect season and welcome the best of the season to home and hearth.
This is how we welcome fall home.