Welcome Autumn

The beauty of autumn surrounds us. We just have to look outside to observe the splendour of the season as the leaves transform the landscape into a vivid kaleidoscope of brillant colours.

We invite you to take advantage of the beautiful plants, pumpkins and gourds available to create a warm Harvest welcome at your front door!

To celebrate the magnificence of the fall season, we invited Greg Nicholson of the Village Grocer to give us some tips on how to create "AUTUMN INSIDE AND OUT"! We learned how to transform our "end of summer" gardens and urns as well as some simple ideas for seasonal centrepieces.

Greg showed us how to create a Fall inspired fresh floral arrangment. Using a shallow glass bowl, he filled the bottom with water and river stone. By simply using clear tape he created a criss-cross pattern to form a structure to hold the flowers in place. He then added the florals, starting with the sunflowers to build the arrangement. Baby cabbages were added in to add further drama.

Greg continued to add in flowers in different colours and shapes.

Voila! It's done! Simply stunning.

Next, Greg demonstrated a simple-to-make Fall centrepiece using a lined basket.

Greg filled the basket with different plants of different heights, colours and textures.

Ready to display on the table inside or outside.

Another masterpiece by Greg.

Makes a lovely hanging wall basket!

Greg dressed up a ghost pumpkin and a green squash. Great to add a little whimsical fun to your outdoor garden or buffet table. Made of tin, they can be purchased at the Village Grocer.

At any gathering at the Mill, we always serve some freshments which celebrate the theme of the event. In this case it was: "PUMPKINS". We delighted the palates of our attendees with The Village Grocer's decadent Pumpkin Cheese cake which melted in the mouth. At this time of year, the bakery at the Village Grocer features all sorts of delectable goodies made of pumpkins: scones, cookies, muffins, pies, cakes, creme brulee ....just to name a few. Drop by and discover your favourite.

Linda made these Pumpkin Apple Streusel Muffins. She used a bundt pan in order to create the

pumpkin-like shape. These muffins, flavoured with pumpkin spice, have a delicious struesel topping which makes them great to serve anytime of the day during the Harvest season. We invite you to make up a batch to share with family and friends

Pumpkin Apple Streusel Muffins

2 1/2 cups all-purpose flour
2 cups sugar

1 tbsp. pumpkin pie spice

1 tsp. baking soda

1/2 tsp. salt

2 eggs, slightly beaten

1cup of canned pumpkin

1/2 cup of vegetable oil

2 cups of apples, peeled, cored and finely chopped

1 cup of raisins

Streusel Topping:

1/4 cup of brown sugar

2 tbsp. all-purpose flour

1/2 tsp. ground cinnamon

4 tsp. of cold butter

In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil. Stir into dry ingredients just to moisten. Fold in apples and raisins. Fill in paper-lined muffins cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Bake at 350F for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Note: If using a bundt pan or unlined muffin tin, make sure to butter inside before pouring in batter.

We plattered up Karen's delicious Pumpkin Cranberry Loaf with Linda's Pumpkin Apple Streusel Muffins. Karen has been making this loaf for years which has become a family favourite. We included this recipe in our September/October newsletter. But in case you missed it, we are

happy to share it with you again:

Pumpkin Cranberry Loaf

2 cups of all-purpose flour

2/3 cup firmly packed brown sugar

1/2 cup white sugar

1/4 tsp. of salt

2 tsp. of baking powder

1 3/4 tsp. of pumpkin pie spice

1 cup canned pumpkin

eggs, slightly beaten

1/4 cup of water

1/4 cup of vegetable oil

2 tsp. vanilla

1 cup of coasely chopped fresh or frozen cranberries

1/4 cup chopped pecans (optional)

Preparations: Combine the first 6 ingredients in a large bowl. Combine all wet ingredients and add to dry, stirring till moist.

Fold in cranberries. Pour batter into greased loaf pan. Bake at 350F for 70 minutes or until a wooden pick inserted into centre comes out clean. Let cool for 10 minutes and remove from pan.

Just a reminder to pick up the October issue of Canadian House and Home magazine. This issue profiles the Junior League of Toronto's showhouse tour of the historic McLean House in May.

We were one of 70 designers who were chosen to transform a room in this magnificent Toronto mansion and we are thrilled that our "Her Room with a View" was selected to be featured in this issue!

Happy decorating!