August

August

September 23, 2011

Homemade Harvest

The Maine House is preparing to welcome the harvest season. I admit, this is a time when I really....really....totally miss the children and grandchildren. My Halloween Village will remain boxed this year.....it is meant for the grandchildren and sadly they will be in Texas and Atlanta. It is our tradition to take it carefully out of the boxes, lovingly unwrap each piece and then build our little village. We would then stand back, light the houses and gaze at our creation. Sigh.......perhaps next year. When we first visited New England a few years ago, I could not comprehend that after years of wanting to see this part of the country, my first visit would actually be at the most beautiful time of year....the harvest season in October. Fall is my very favorite time of year. Darling and I married in the month of November and the seasonal colors of burnt oranges, mossy greens and rich eggplant are the colors that seem to provide happiness and comfort during autumn. Maine could not be more alive with pumpkin patches, scarecrows, wheat sheaths and vibrant colors of chrysanthemums displayed everywhere! I thought I would share some of my favorite autumn collectibles which are on display in our home and a quick and easy pumpkin recipe to prepare for your own precious children!


A Maine House Mosaic



Adorable! I purchased this at Yankee Candle years ago!



I love throws everywhere! This is a super soft golden wheat popcorn throw by
 Joan Lunden.
Mae Mobley claimed it for her own shortly after it arrived!



A favorite little vintage Halloween jester!




Mother's Dining Buffet




Estelle's Harvest Dining Table



"Autumn begins with a subtle change in the light,
with skies a deeper blue, and nights that become
suddenly clear and chilled.
The season comes full with the first frost,
the disappearance of migrant birds, and the
harvesting of the season's last crops."
- Glenn Wolff and Jerry Dennis






ESTELLE'S AUTUMN PUMPKIN BARS
2 cups flour
2 t baking powder
1 t baking soda
2 t cinnamon
1/4 t salt
4 eggs
1 15-ounce can pumpkin
1-2/3 C sugar
1 C vegetable oil
3/4 C chopped pecans


Combine the flour, baking soda and powder, cinnamon and salt in a medium bowl. In a large mixing beat together the eggs, pumpkin, sugar and oil with a mixer on medium speed. Add the flour mixture; beat until well combined. If desired, stir in the chopped pecans. Spread batter into an ungreased 15" x 10" x 1" sheet pan. Bake for 25-30 minutes. Cool completely in pan on a wire rack. Frost. Sprinkle some of the cake with chopped pecans. Cut into squares to serve. Store in the refrigerator.




Cream Cheese Frosting
4 ounce cream cheese, softened
1/2 stick butter, softened
2 Cups  powdered sugar
1 t vanilla

Beat together in a medium bowl until smooth. Frost the cake when completely cool. Sprinkle 3/4 C chopped pecans over the frosted cake.







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