Because of a few serious, sorrowful and unfortunate events in September and October, my heart and mind was divided from enjoying and noticing the start of the beautiful fall season, the most favorite time of the year for me.What is it about the Fall season that captures my attention so?
The cool crisp air; the breathtaking colors of the leaves against a deep blue sky. Seeing the leaves silently twirling down from the trees to the ground, and then a gust of wind swriling them about in circles all around.
Only in the fall do we have the enjoyment of seeing the humble, yet prolific pumpkin. Just seeing its' beautiful orange color, and many different shapes and sizes, gives me a deep sense of joy and contentment.
However, the thing that is most attractive this time of year are all the wonderful seasonal foods and spices," comfort foods"as many of us call it. Things like pumpkin pie, with lots of ginger, cinnamon and cloves. All kinds of hot, creamy soups, like split pea, butternut squash soup, potatoe soup, lentil and many more, all which taste so good and comforting this time of year.
How about hot apple cider, or hot chocolate with plenty of whipped cream? They taste so much better in the fall and winter season, as well as bring smiles to our faces.
What are some of your favorite comfort foods in the autumn season?
How about making this delicious looking cranberry pumpkin bread. Recipe included.
Cranberry Pumpkin Bread Recipe
32 Servings
Prep: 20 min. Bake: 70 min. + cooling
20 70 90
Ingredients
3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts
Directions
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Enjoy this autumn, it is swiftly passing by. Hold on to it tight in memory, there will never be another like it. May the remainder of this fall season bring you comfort, joy and peace, and thanks to Jehovah we will beable to enjoy this time of year forever, as the seasons will never cease. Genesis 8:22
Autumn Leaves
I love to watch the autumn leaves
As they slowly tumble down;
I love to hear their crackling
As my feet trod o'er the ground
A lovely carpet neath my feet
Is now formed by autumn leaves,
With color scattered everywhere
In the choicest pattern weaves.
I love to rake them in a heap
And to watch the children play;
For soon the color will be gone,
Replaced by snow someday.
-Ruth H. Underhill
This is Raven- as the crow flies
Only in the fall do we have the enjoyment of seeing the humble, yet prolific pumpkin. Just seeing its' beautiful orange color, and many different shapes and sizes, gives me a deep sense of joy and contentment. However, the thing that is most attractive this time of year are all the wonderful seasonal foods and spices," comfort foods"as many of us call it. Things like pumpkin pie, with lots of ginger, cinnamon and cloves. All kinds of hot, creamy soups, like split pea, butternut squash soup, potatoe soup, lentil and many more, all which taste so good and comforting this time of year. How about hot apple cider, or hot chocolate with plenty of whipped cream? They taste so much better in the fall and winter season, as well as bring smiles to our faces. What are some of your favorite comfort foods in the autumn season?How about making this delicious looking cranberry pumpkin bread. Recipe included.
Cranberry Pumpkin Bread Recipe
32 Servings
Prep: 20 min. Bake: 70 min. + cooling
20 70 90
Ingredients
3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup canola oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts
Directions
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.
Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (16 slices each).
Enjoy this autumn, it is swiftly passing by. Hold on to it tight in memory, there will never be another like it. May the remainder of this fall season bring you comfort, joy and peace, and thanks to Jehovah we will beable to enjoy this time of year forever, as the seasons will never cease. Genesis 8:22
Autumn Leaves
I love to watch the autumn leaves
As they slowly tumble down;
I love to hear their crackling
As my feet trod o'er the ground
A lovely carpet neath my feet
Is now formed by autumn leaves,
With color scattered everywhere
In the choicest pattern weaves.
I love to rake them in a heap
And to watch the children play;
For soon the color will be gone,
Replaced by snow someday.
-Ruth H. Underhill
This is Raven- as the crow flies
