Apples and spices, fresh lemon and rum extract, refrigerated pie crust (easy is the name of the game) and sprinkles of sugar mix and mingle in a flavor gala befitting a recipe you’ll label a must make.
Pie crust will roll out better if allowed to be at room temperature for ten minutes. Roll pastry out onto parchment paper lined cookie sheet.
In a large bowl combine apple slices, lemon zest, lemon juice, flour, allspice, nutmeg, almond extract, granulated sugar and salt.
Lightly dust center of pie crust with flour mixed with allspice and nutmeg.
Pour filling into the center of the crust.
Gently fold the border up over the edge of the apple filling.
Pleat crust with fingers to create a border design.
Brush border with egg.
Next, sprinkle border with coarse sugar.
Bake for 25 minutes or until crust is golden brown.
Tradition beckons the baking of the first Apple Nut Cake of the season.
Trying out a new recipe or whipping up one tried and true celebrates the taste of the season and dishes cozy toasty fall happenings.
On a personal note, I would like to ask my dear readers to please be patient with me as I slow the frequency of postings at this time due to devastating health news received over the last two weeks. Prayers for comfort and strength are most appreciated.
Don’t you love when an item you’re sure will work does just that.
Our welcome fall home 2022 wishlist is almost complete.
Vintage or in the style of vintage prints never fail to catch my eye.
Tennessee has really been on my mind and heart of late.
I purchased my first Anton Pieck print from an antiques shop in East Tennessee thirteen years ago, and last week I purchased this vintage Anton Pieck 3D Paper Art print of “The Ship” to add to the collection.
Hunting dog prints hung throughout my grandparent’s house, and the vintage porcelain figurine immediately took me back so in the cart it went.
Women 55 and older can switch to a mammogram every other year, or they can choose to continue yearly mammograms. Screening should continue as long as a woman is in good health and is expected to live at least 10 more years.
Early detection through a routine mammogram is one of the attributing factors in my mother’s breast cancer being caught in the early stages which contributed to her survival.
It made a believer out of me, so every October a mammogram it is.
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.
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.
Crisp air, nature’s bounty, and a hot glue gun is all the inspiration needed to get the DIY fall decor project ideas flowing.
The little apple candle wreath that could is falls into my PhD (Project half Done) studies.
Believe me, the faux apples are not as red as they appear in the images.
They’re red alright, but not quite as bright red as seen in some of the images.
If I could get the lighting right on both space and camera, I’d be dangerous.
DIY wreath projects need not be a complicated endeavor.
Where’s the fun in that?
For this particular project I chose a Styrofoam wreath form.
Remnants leftover from the umpteen burlap bags used for everything from placemats to gift bags came together to base wrap the wreath in order to cover the Styrofoam.
Hot glue gun used for this step.
Striving for a more polished look than that of the rustic burlap bags, I wrapped the entire form with burlap ribbon purchased from Dollar Tree, pinning the ribbon with a few straight pins to secure into place.
Grab a paper or download a Michaels coupon and let the DIY fall decor project ideas savings begin.
Simple elegance comes to a door or chair frame near you by way of a bag or two of potpourri, a grapevine wreath, your favorite color, texture, and pattern ribbon, and the usual wreath making tools and glue gun to hold fall fabulous all together.
Simple instructions of hot gluing potpourri pieces to wreath and topping off the look with a bow in your choice of ribbon.
Laura of Garden Answer posted another wonderful fall wreath how-to video giving us five different options to choose from.
How fall flipping cute is the owl wreath?
An assortment of fall leaves.
Small craft gourds.
Dried and/or fresh floral stems.
Decorative owl figure.
Laura uses echinacea, rose hips, hydrangea, clematis, sedum, vines, pine cones, autumn leaves, and a most darling owl.
Settling in and warming up in front of a crackling fire sparks a fireside chat of comfort and joy.
Hit the play button to hear the sounds of crackling things to come.
The Crosby, Stills, Nash and Young classic “Our House” frames a lovely fall scene and heard.
I’ll light the fire🔥 You put the flowers in the vase that you bought today Staring at the fire for hours and hours while I listen to you Play your love songs all night long for me, only for me Come to me now and rest your head for just five minutes, everything is good Such a cozy room, the windows are illuminated by the Sunshine through them, fiery gems for you, only for you Our house is a very, very, very fine house with two cats in the yard Life used to be so hard Now everything is easy ’cause of you And our la, la, la, la, la, la, la, la, la
Blog posts, like the spaces and places in the home, benefit from seasonal updating. If you’re like me, all things fall home decor and recipes is a conversation worth having and a blog post worth reading.
We’ve had a subtle preview of fall between hurricanes thanks to cooler mornings and noticeably shorter days here in the deep South.
I makes no excuses or apologies for my gush for what I’m convinced is the absolute best time of the year on all points weather, decorating, entertaining, baking, cooking and tailgating.
That’s the great thing about favorite things- they compel us to share the excitement.
Many of the new seasonal activities we normally take part in will be a celebration of fall fun and feast at home.
Fall home decor and recipes suited for cozy days into evenings and scrumptious snacks and meals scripts a feels good to be home narrative.
A great serving piece, serving tray, compote, set of table linens, throw pillows, lamp, wall accent, rug- it doesn’t take a complete space overhaul or remodel to introduce texture, color, or pattern of the season to your interior or exterior home decor.
Oh, and don’t forget the menu.
Talk about one of the most delicious ways to welcome fall home decor and recipes to a new season!
Let’s take a look at this season’s Gotta Have It list.
Designing a cozy setting is not an exercise in difficulty.
Warm colors mingled among textured accents, collected finds, and antique pieces, set against the backdrop of soft and comfy candlelight or a crackling fire in the fireplace, invite cozy to settle in and stay awhile.
Cozy is a delightful guest- one who never wears out its welcome.
She is of the belief it is in poor taste and the epitome of bad entertaining manners to have an empty cake stand or cake plate set out on the buffet or sideboard when having guests over.
Far be it from me to argue with that particular entertaining principle, so allow me to play the fall baking fairy furnishing y’all with my apple nut cake recipe complete with sprinkles of cinnadust.
This classic recipe is a c’est si bon fall favorite, and is cake stand or plate worthy.
Apple Nut Cake
1 cup vegetable oil
2 cups granulated sugar
½ cup brown sugar
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon ground cloves
½ teaspoon lemon juice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
2 ½ cups all-purpose flour
1 cup chopped pecans
½ cup applesauce
3 cups fresh apples, peeled and sliced
½ cup firmly packed light brown sugar
¼ cup butter or margarine
3 tablespoons milk
1 teaspoon vanilla
1 cup powdered sugar
½ cup chopped pecans
Peel and slice apples. Add brown sugar, nutmeg, cinnamon, ground cloves and lemon juice to apples coating well; set aside. Mix together sugar and oil. Add the eggs and beat until creamy. Add vanilla. Combine salt, baking powder, baking soda and flour together.
Introduce dry ingredients in small amounts to sugar and oil mixture. Next, add apples, applesauce and chopped pecans and mix by hand.
Bake in greased and floured Bundt pan in 350 degree oven for approximately 1 hour or until toothpick inserted in center comes out clean.
For the icing:
In a medium saucepan bring brown sugar, butter, and milk to a boil over medium heat, stirring or whisking constantly. Boil for one minute continuing to stir or whisk constantly.
Remove from heat and add vanilla. Add powdered sugar and stir or whisk until smooth and continue until it begins to thicken slightly. Immediately drizzle over cooled cake. Top with walnuts or pecans.
As a tasty bonus, I’m adding my recipe for Great Northern Bean and Chicken Soup as a culinary accompaniment to the antique white pumpkin soup tureen on my Gotta Have It list.
Great Northern Bean and Chicken Soup
2 tablespoons butter
1 medium onion, chopped
1 cup carrots, peeled and sliced
3 stalks celery, diced
1 bay leaf
1 teaspoon Kosher salt
½ teaspoon black pepper
½ teaspoon paprika
½ teaspoon minced garlic
2 cans Great Northern beans
1½ cups cooked chicken, shredded
1 32 ounce box chicken broth
1 chicken bouillon cube
2 cups water
Melt the butter in dutch oven (or just toss the butter in with the veggies like I do). Add the sliced carrots, chopped celery and chopped onion. Sauté until onions become translucent.
Add shredded chicken, beans, bay leaf, garlic, paprika, salt and pepper. Stir to incorporate all the flavor goodness together. Add water, bouillon cube and chicken broth bringing to a boil.
Once a good bubbling boil is reached, reduce heat to low and allow soup to simmer for 45-60 minutes.
Natural touches such as seasonal foliage picked from your yard or garden and housed in rustic crocks, vintage silver pieces, or basic glass jars bring the beauty of fall to a tabletop or vignette near you.
As one who always includes setting and staying within budget when selecting, suggesting, and sourcing home décor accents and accessories for clients as well as myself, I love the endless possibilities afforded by decorating with items found at home, in nature (the best arts & crafts store going!), farmers markets, and the flower and produce departments of local grocery stores.