Early Fall~Acorns~

It was September 23rd~ The beginning of fall here..

I love this farm situated on the waterfront near our home..~
I did some baking in the morning with a mold I bought last November..half price at Williams-Sonoma in the USA.
That is such a great store..I wish we had it here.. Ontario has them..well Toronto does at least..but none here.I wish they would open a store here..w/ all the wonderful sales they have in the USA.~It was to make a cranberry mold..but I gave it a try for Granny's coffee cake..It works:) I made 4 individual ones for a nearby family:)

The little ones I placed in those neat parchment type muffin cups..

The basket looked like fall to me..
It's a season I adore.. for the hues and warm colors..it is short lived..so I take it all in..
The parchment muffin cups remind me of Fortune Tellers in a way:)
Remember these?

I loved these when I was young and always truly believed what my future was..I only write good things in the fortune tellers.I made one for Lucas once and he loved the motions of the paper..Remember that feeling too?

And the anticipation of what you were to read? Or be read?:)~

I don't think it's my imagination:)

I also made different acorns last week..

The Williams-Sonoma Acorn cakelet pan..

It's so nice to use at this time of year especially when our front side garden gets littered with real acorns from our neighbor's tree;)

Where else would I have a prop at such short notice?And such a feast for all the neighborhood's squirrels~
For the acorns I used the recipe..here .

We like almond extract..so they worked for us..and my daughter liked them also:)

La Recette for the coffee cakes.. courtesy of Jubilation Cookbook~

1/2 cup butter
1 cup brown sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup golden raisns..or dark (I plump mine

Topping and filling

!/4 cup brown sugar
1 tsp cinnamon
1 cup chopped nuts
1/4 cup golden raisn..or dark and I plump mine.

Preheat oven to 350 Degrees..Cream butter and sugar..Beat in eggs and sour cream.Sift dry ings and add to creamed mix.Spread half of batter into greased and floured spring form or tube pan.Cover with half the topping..

Spoon on remaining batter and lightly press remaining topping.
Bake for 40-50mins or until toothpick comes out clean.Let sit for 10 mins..unmold.

Freezes well~
PS I adjusted baking time for the smaller cakes.
Enjoy~