Autumn Splendor

Autumn has arrived at the Mill. We couldn't wait to decorate our porch. We love this time of year and it seems that by the time September arrives we are ready for all the harvest colours.


Celebrate the bounty of the season by creating a colourful Harvest vignette.
Or.....create a palette of cream and white using ghost pumpkins and cabbages.

Let nature be your inspiration and have fun!

We invited Vicki Taylor-Scott to host another seminar to give us tips on how to create professional looking seasonal containers for use inside and out. She also discussed Fall prep for the garden. Thank you Vicki for sharing your expertise and enthusiasm.

Refreshments were served which included our delicious pumpkin muffins. These are a family favourite especially at this time of the year. We made them in the mini muffin tins so they were one-bite wonders!

The recipe: PUMPKIN SPICE MUFFINS

1 1/2 cups of all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1/2 cup of raisins

1 egg

1/4 cup of granulated sugar

1/3 cup of canola oil

1 cup of cooking pumpkin (if using tinned version made sure it is pure pumpkin)

1/4 cup milk

Combine the first 8 dry ingredients in a large bowl and stir thoroughly. Make a well in the centre. In another bowl, beat the egg until frothy. Mix in the sugar, oil, pumpkin and milk. Pour into the well of the dry ingredients. Stir only to moisten. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake at 400F for 20025 minutes. Let stand for 5 minutes before removing from pan.

It is fun and easy to create a fall tablescape. Fill colourful gourds in glass containers. Create a centre piece using cabbages, ghost pumpkins and a basket. The combinations are endless! Be creative.


We simply used a cake mix, a tin of can apples, Hershey Chipits SKOR Toffee bits and a bundt pan in the shape of a sunflower to create this fabulous looking dessert. It tasted great too!

The Recipe: EASY APPLE TOFFEE CAKE

1 Vanilla Cake Mix (check the ingredients on the box)
1 pkg. of Hershey Chipits SKOR Toffee Bits
1 tin of apple pie filling

Follow the directions for the cake mix. Fold in the Skor Chocoate pieces and apple pie filling.
Pour into a bundt cake pan. Bake as directed on cake mix box. Cake is done when a toothpick is inserted in the middle and comes out clean. Remove from oven and let cool for 5 minutes before plating. Dust the top with icing sugar. We have a collection of bundt pans on hand which turns an easy to bake cake mix into something special!


Visit the Mill and see how we are dressed for the fabulous fall season!