Savor Autumn

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Nature’s Decoration

I walked into our local Home Depot yesterday and was immediately accosted by a forest of pre-lit Christmas trees and animated Santa figures.  For a fleeting moment I panicked thinking , “Wow!  I haven’t finished (or even started ) my Christmas shopping.”  I felt strangely off balance, like I’d been whisked ahead into December.  For a split second I couldn’t remember the day, or the month.  Stopping in my tracks to pull myself together and check my calendar, I realized it was October 20th.  Not even Halloween yet.  My first response was relief.  Then aggravation.  Then outright indignation.

In an effort to get a jump on preparing for a future holiday, we many times miss the beauty of lingering in the present.  And presently, it is a sunny and crisp day in the Colorado mountains.  A few yellow aspens leaves cling with their last strength to the trees in front of the house and they shimmer in the breeze.  Today I will bake apple cake (see recipe below) and decorate the house with pumpkins and pressed leaves of yellow, orange and red.   I vow to not put up Christmas decorations until after Dec 1.  And I savor these moments even longer, by lingering over some of my favorite Autumn photos from near and far travels.

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Colorado Gold

APPLE CAKE WITH CRISP TOPPING

Cake Ingredients:
2 eggs
1 ½ C sugar
1 teaspoon cinnamon
½ C oil
6 medium Gala, Fuji or Honey Crisp apples
¾ C chopped walnuts or pecans
2 C flour
2 teaspoons baking powder

Crisp Topping Ingredients:
2/3 C rolled oats
2/3 C packed brown sugar
2/3 C flour
1 teaspoon cinnamon
½ C (1 stick) chilled butter

Directions:

Preheat oven to 350. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together baking powder and flour and add to the ingredients in the bowl. Mix well until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased 9×13” pan.

For topping:

Combine first four ingredients and cut in butter till coarsely mixed. Sprinkle over cake.

Bake for approximately 55 minutes.

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