I originally come from a State that does not have four seasons or at least the part that we lived in. Having lived there for more than half my life I really did not experience the distinct changes in the weather and colors of the landscape that Fall or Autumn (as some call it) can bring for some regions. So, therefore I never developed an appreciation for this particular season. However, there were traditions that I enjoyed about it.
When our three boys were younger October meant going to the Pumpkin Patch. Not only was this one of my favorite school field trips to chaperone on but also a favorite family tradition that my husband and I enjoyed with our little ones. After spending the day picking out the “perfect pumpkins” we would come home, carve the seeds out, roast and eat them fresh out of the oven while watching the creativity of our boys come alive carving funny faces on the outside of the pumpkins which would then be placed on our front porch. Now that they are men it has been a while since we have practiced this particular tradition but our sons have assured me that this tradition will come again sometime in the years ahead when grandchildren start to come along!
Six years ago we moved to a State that has four distinct seasons. Toward the end of our first summer living here everyone started to talk of their excitement of the upcoming Fall Season. I honestly did not “get it”. Now after experiencing six years of a true Fall I get it! Now I appreciate it beyond the pumpkin patch. The leaves on the trees in the mountains changing from green to vibrant shades of orange and red is a spectacular sight to see. The beautiful warm fall days that cool down in the evening means turning off the air conditioner, opening the windows and breathing fresh air. I am enjoying discovering new fall recipes. There are so many different things you can make with fresh crisp apples anywhere from breakfast to dinner to dessert!
Along with a new season on the calendar there is a new season happening in my soul. I have no idea where this season is taking me or when it will change to a new one. I do know that as long as I keep my focus on God that I will not only learn and grow from it but be a better woman for it as well.
We would love for you to share your favorite Fall Memories and Traditions or thoughts of this particular season in the reflections section.
Unlike Donna, Fall is my very favorite season! I love the transition from Summer to Winter, and look forward to it every single year. There is really nothing that I do not love about Fall. Of course, I enjoy watching the leaves change from green to various shades of orange, yellow, red, and purple. But, there is so much more!
To me, Fall means cooler temperatures, pumpkin pie, the smell of burning leaves and grass, pumpkin spice lattes, football, pumpkin bagels, warm coffee on cool mornings with good friends, and of course, pumpkin anything!
I can’t say that I have one special Fall memory that sticks out, and there are no traditions that we have established with our children yet that signify that Fall is here, but it is the one season that I am always excited to usher in and sad to see end. I enjoy bringing out my sweaters and boots and snuggling up by the fire with a good book and a mug of caramel apple cider (okay, that was in the “olden days” before the girls were born), all wrapped up in my quilt.
I have been blessed to live in several states across the Midwest, and with only the exception of Texas, have always been able to delight in an amazing Fall season. I guess it’s just part of me.
As was insinuated before, I happen to love anything pumpkin, so below I have included a new recipe that I discovered in the October 2010 issue of Family Fun magazine for Pumpkin Bread Pudding. Not only is it super tasty and a crowd pleaser, but I found it to be quite easy as well. I hope you enjoy it as much as I did!
Pumpkin Bread Pudding
1 (1-pound) day-old loaf of Italian bread
½ cup golden raisins
3 large eggs
¾ cup canned solid-packed pumpkin or fresh cooked pumpkin puree
½ cup whole milk (I used skim)
¾ cup packed light brown sugar
1 cup whipping cream
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
2 tablespoons sugar
Generously coat an 8-inch square baking dish with butter. Remove the crust from the loaf of bread and slice the loaf into 1-inch cubes. Place the cubes in the dish and sprinkle the raisins on top.
Whisk the eggs in a large bowl. Add the pumpkin, milk, brown sugar, whipping cream, vanilla extract, and pumpkin pie spice. Whisk again until the mixture is well blended.
Heat the oven to 350 degrees. Pour the egg mixture over the bread and raisins. Let the ingredients stand for 15 to 20 minutes to allow the bread to absorb the custard. Use a spoon to occasionally push down the bread cubes as they soak.
Sprinkle 2 tablespoons of sugar over the pudding, then place the baking dish in a larger baking or roasting pan. Put the combined pans on the middle rack of the over, then pour hot water into the larger pan until it reaches halfway up the sides of the smaller dish (this is a water bath used to promote even baking and helps with the custard a silky texture).
Bake the pudding until it’s puffed and golden brown on top and a toothpick inserted into the center comes out clean, 45 – 50 minutes. Remove the pudding from its water bath and set it on a wire rack. Let the dessert cool for 15 minutes before serving, with a dollop of whipped cream if you like!
