Chill wind is blowing outside my door and the aspen leaves are dancing in the glory of golden spangles. Life has been so very busy that I have hardly had time to take in the beauty, changing color and to breathe in this lovely fall weather.
So, today, I am putting aside duty and deadlines to sit and sip hot cider, to sit in my "cozy" chair and read a story and to celebrate a fall tea time with my sweet daughter, Sarah.
To not recognize this day and the beauty He has crafted for my soul is to not worship and be grateful and to notice His masterpieces.
And so today, I take time to breathe in the beauty, that I may adequately turn my heart of thanksgiving to Him who took the time to make it for my comfort.
What for tea time?
Knobby Apple Cake or
Squirrel Nutkin Cake, as Joy renamed it!
2 cups sugar (I use the organic brown Turbanado, the small grind)
1/2 cup butter
1/2 cup oil
2 cups flour (1/2 cup extra for high altitude) (I use half freshly ground wheat, and sometimes a little oat and rice ground together and mixed together)
2 tsp. soda
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp vanilla
4 cups grated apples
1 cup chopped nuts (I add them to the top of those who want them.)Cream butter and sugar. Beat in the eggs and vanilla. Sift dry ingredients together and add into wet ingredients, mixing thoroughly. Fold in apples and nuts, bake in greased floured bundt pan for 40-45 minutes at 350.
Drizzle powered sugar glaze over cooled cake and serve.Glaze:
2 cups powdered sugar
warm water to thin
2 t. melted butter
1/2 tsp. vanilla Mix glaze ingredients, add water as needed to thin, add more sugar if too thin. Drizzle over cake.Tastes best when warm or hot! A sprinkle of nuts on top with a drizzle of homemade caramel sauce is also delectable! Enjoy!