The Sugar Maples in Middle Canyon outside Tooele, Utah are "putting on the Ritz" this year with a breathtaking array of color. Although it was warm the day we took this walk, you could feel a change in the air, along with a difference in the sunlight. There's a mellow cast to everything, and a softening of the look touch and feel, even in the temperatures.
I spent the afternoon raking leaves from my Willow. There's something magical about a pile of crunchy, rustling leaves, that had me wishing my grandchildren were here to play in them.
The sweet, pungent odor of fallen leaves all piled up beckons wonderful memories of other walks in the woods, and playing in raked up mounds of earthy foliage. The God of nature gives us a gift each Fall, with a reminder that life is ever changing, and continuous. He sends us little gifts each season, and for me, Autumn has some of the most rewarding. Swaths of vivid color painted across the landscape, cooler temperatures that have us pulling out cozy sweaters, biting into a crisp, juicy apple straight from our tree, sharing our harvest bounty with friends and family, all a part of a season of change.
In this life aging is necessary, and so is dying, to continue on in the plan God has for us. The elderly have always held a dear place in my heart, so perhaps that's a part of why I love Autumn. The years of wisdom and knowledge our older friends and loved ones have, combined with a renewed courage to take life by the horns and enjoy their best years, is inspiring and strengthening. As we get older hopefully we shed the foolish trappings of our selfish youth, and put on a more glorious cloak of purposeful living, helping others find peace and joy. May today be a day of wonder and delight in the magic of Autumn. Share it with a friend or loved one won't you?
Showing posts with label Fall. Show all posts
Showing posts with label Fall. Show all posts
Wednesday, September 26, 2012
Sunday, October 11, 2009
Gingerbread Bats and Pumpkins, What fun!
Gingerbread Dough
5 c. flour, 1 t. salt, 1/4 t. nutmeg, 1/2 t. cloves, 3 T. cinnamon, 1 t. ginger
1- 1/8 t. baking soda, 1 c. shortening, 1-1/4 c. sugar, 1 egg well beaten,
1 c. light molasses, slightly warmed, 1/3 c. water
Sift together 1 c. flour, salt, spices and soda. Cream shortening, then add sugar gradually, beating until light and fluffy. Add egg, then slightly warmed molasses. Stir water into mixture. Stir in sifted flour and spice mixture gradually. Add the rest of the flour one cup at a time, until dough is soft and moist to the touch of your finger. Cover and chill 6-8 hours. Roll out on oiled foil to 1/4 or 1/8th inch thickness. Bake at 350 degrees 8-10 minutes. If you are making house pieces bake as dark as you can get it without burning. It's very important to bake house pieces long enough. Cookies don't need as long.
Tips for making gingerbread houses.
1. As soon as you take the pieces out of the oven lay your pattern over each piece and trim with a very sharp knife. This will insure that your pieces go together nicely. If the pieces start to harden before you get them all trimmed put them back into the oven just to warm them enough to trim easily.
2. In the widest frying pan you have, melt about 1 cup or more of sugar at a moderately low temperature until liquid. Dip one joining side into the hot sugar mixture and then quickly match up with other piece to make a corner. Continue to do this with all your pieces. The hot melted sugar makes a wonderful edible glue that hardens quickly and nicely. If you get drips on your pieces, wait until the sugar hardens and you should be able to remove them. This makes it a lot faster and easier to put all the sides and roof together, and it's much sturdier. I hope to make a small video to show you how it's done.
If you have any questions just drop me a line.
1- 1/8 t. baking soda, 1 c. shortening, 1-1/4 c. sugar, 1 egg well beaten,
1 c. light molasses, slightly warmed, 1/3 c. water
Sift together 1 c. flour, salt, spices and soda. Cream shortening, then add sugar gradually, beating until light and fluffy. Add egg, then slightly warmed molasses. Stir water into mixture. Stir in sifted flour and spice mixture gradually. Add the rest of the flour one cup at a time, until dough is soft and moist to the touch of your finger. Cover and chill 6-8 hours. Roll out on oiled foil to 1/4 or 1/8th inch thickness. Bake at 350 degrees 8-10 minutes. If you are making house pieces bake as dark as you can get it without burning. It's very important to bake house pieces long enough. Cookies don't need as long.
Tips for making gingerbread houses.
1. As soon as you take the pieces out of the oven lay your pattern over each piece and trim with a very sharp knife. This will insure that your pieces go together nicely. If the pieces start to harden before you get them all trimmed put them back into the oven just to warm them enough to trim easily.
2. In the widest frying pan you have, melt about 1 cup or more of sugar at a moderately low temperature until liquid. Dip one joining side into the hot sugar mixture and then quickly match up with other piece to make a corner. Continue to do this with all your pieces. The hot melted sugar makes a wonderful edible glue that hardens quickly and nicely. If you get drips on your pieces, wait until the sugar hardens and you should be able to remove them. This makes it a lot faster and easier to put all the sides and roof together, and it's much sturdier. I hope to make a small video to show you how it's done.
If you have any questions just drop me a line.
Labels:
Autumn,
baking,
Fall,
family fun,
gingerbread,
Gingerbread House
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