Monday, November 23, 2009

"Fall" In Love

Every Fall I spend a good week pouting over the farewell to warm nights, breezy sundresses and golden sun-tans. I may resist the eminent arrival of Fall's chilly weather but I am soon reminded of all the wonderful treats only Autumn can bring. The most lovely of all these treats being Thanksgiving. I love nothing more than anticipating the best meal of the day and daydreaming about the reunion with family and friends. A day (or more like a weekend) full of lounging, catching up, and of course eating. I've only hosted this yummy holiday a handful of times, and I won't be cooking the bird this year, but I still love envisioning my perfect harvest inspired table. Here are a few tabletops that are sure to get you in a festive mood... and as an early holiday gift to you, my grandmother GiGi's recipe for cranberry bread. Enjoy!

courtesy of Better Homes and Gardens
above photos courtesy of designer Erinn Valencich
above photos courtesy of Country Living
photos above courtesy of Dwell
above photos courtesy of Martha Stewart
courtesy of Southern Accents

GiGi's Cranberry Bread


2/3 cup shortening
1 1/3 cup sugar
4 eggs

3 ½ cups flour
4 teaspoons baking powder
1 tea salt
½ teaspoon baking soda

1 cup of mashed bananas

1 cup coarsely chopped nuts
2 cups whole cranberry sauce


Pre-heat oven to 350 degrees

Grease loaf pan

Cream shortening, sugar and eggs (adding one egg at a time) in an electric mixer

Sift flour baking powder salt and baking soda together

Add flour and banana alternately into the creamed mixture (once you add flour do not over beat the mixture – just mix until blended

Fold in the nuts and cranberry sauce just until blended

Pour into baking pan and place in the center of your pre-heated oven

Bake for 60 minutes. An inserted toothpick should come out clean. Be careful not to over bake.

Easy to double and nice to freeze


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