I ordered several patterns from Amy at Down Sunshine Lane and they came last week. I love new stash! What I received is Pumpkins 4 Sale by Little House Needlewooks...My Lady's Quaker and Gentleman Quaker by Jardin Prive'...Autumn Days by Val's Stuff...Cottage Pinkeep Sampler by Midsummer Night Designs...Peacock Pin Pillow by Beehive Needleworks. I probably won't get the Autumn designs done this year as I am starting to wound down by Fall stitching, and moving on the Winter and Christmas items.
Even though Fall does not come until September 22, according to the calender, Mother Nature has decided that it needs to come now. The days are getting shorter and the temps are cooler during the day and almost cold at night. You need a light jacket during the mornings, but can shed it during the afternoon, and we are getting our share of rain. Even though the trees have not started to turn, there are leaves falling to the ground, so should not be long before we have beautiful trees. Wayne and I will make a trip to the apple farm before the end of the month to purchase apples to eat, bake with, and share with others. Since the weather is cooler, it makes me think of pumpkin, so yesterday I baked a Pumpkin raisin snack cake and will share the recipe with you.
Pumpkin raisin snack cake.....
1 cup sugar
1 cup brown sugar
15-oz can pumpkin
1/2 cup butter, melted
2 teaspoon vanilla extract
1-1/2 cup all-purpose flour
2-1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup raisins
1/2 cup chopped walnuts or pecans, optional
Thoroughly blend the sugars, pumpkin, butter, eggs and vanilla in a large bowl with a whisk or electric mixer. Combine flour, pumpkin pie spice, baking powder, baking soda and salt in a small bowl. Stir into pumpkin mixture. Add raisins and nuts. Pour into a greased jelly roll pan or 13 x 9 baking dish. Bake at 350 degrees for 20 to 25 minutes for jelly roll pan, 35 to 40 minutes for baking dish, or until toothpick inserted in center comes out clean. Cool. Spread with Cream Cheese Frosting. I use store bought Cream Cheese Frosing, or you can use the recipe below.
Cream Cheese Frosting:
1/2 cup cream cheese, softened
3 cups powdered sugar
2 to 3 Tablespoons milk
1 teaspoon vanilla extract
Beat cream cheese, powdered sugar, 2 T milk and vanilla until smooth. Add additional milk if needed to make a frosting consistency.
TIP: Coat the raisins with flour before adding to the mixture to keep them from floating to the bottom of the cake.
Fall is my very favorite season of the whole year. I love the colors of Fall and the cool nip in the air. Do you have a favorite season? Make the most of it by baking, stitching, and decorating your homes.