BAKING THE AWARD WINNING OATMEAL CAKE AS WE WELCOME OCTOBER

Finally....October is here!

THE most glorious month of the entire year...at least it is to me!

There is something so magical, so magnificent about October....

it seems that we can really begin to welcome the holidays...

days become shorter, the harvest moon appears, there are apple picking

adventures and hayrides, the state Fair of Texas and Friday night football games

and of course, Halloween!

I enjoy all of our decorations each and every day...

there is something so comforting about looking around

at the decorations, both new and some, very aged. 

I love my pumpkin collections....from soft velvets to the ones that illuminate....

I love keeping seasonal sweet favorites on display for 

I know these are tradition at our house! 

My gosh, from the time I was little girl.....

I recall buying this darling little dish at The Christmas Tree Shop

in Portland, Maine for a mere dollar....

Isn't this just beautiful....

I wish I could create a watercolor painting this lovely.....

I have been waiting until the first of October to hang

a pretty fall wreath on our front door....

but first I wanted to fashion a big autumn bow

as an accent.....

How gorgeous she is!!!

The darling picks out our pumpkins every year.....

The urns are now all dressed in their

autumn finest....

All we need now are the big beautiful mums.....

I decided to leave the summer wreath on the backdoor

and simply add a new wooden pumpkin in the center...

I simply adore this...good through Thanksgiving....

Now for the featured recipe....

this was known as

the Hurricane Watch Cake....or Oatmeal Cake...

It's a must-bake for fall......

OATMEAL CAKE

from......

ISLAND BORN AND BRED, NORTH CAROLINA

1 cup old fashioned oats

1 1/2 cups boiling water

1 cup brown sugar

1 cup white sugar

1/2 cup vegetable oil

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

TOPPING

6 T. butter

1 cup brown sugar

1 cup coconut

¼ cup evaporated milk

½ cup chopped pecans

Preheat the oven to 350°F. 

Spray a 9×13-inch baking dish with nonstick cooking spray.

Combine the boiling water and the oatmeal and set aside.

Beat together both sugars, eggs, and oil. Add sifted flour soda, salt and cinnamon. Then add the oatmeal mixture.

 Pour into the prepared baking dish and bake until set, 35-40 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.