Fall is here

Black clouds in the background, peaks of sunshine to light up the fall colors.  Definitely should have taken the camera out a week ago when the colors were at a peak, but they are still beautiful.  Yellow Maple makes it look like sunshine even while the sky is gray.

Orange Oak

Bright red - lots of these - not sure what they are, but I know I need one!

South Fork of the Stilliguamish River is roaring near flood stage after three days of non-stop rain.

Grass is still green in the areas not covered with yellow and brown leaves.

Chantrelle mushrooms are out hiding in the leaves of the same color.  Yes, it's Fall - and I do love Fall.

Apple Time in Washington

Harvesting is what makes Fall special for me.  We just had our first light frost, but it was enough to send me gathering squash, apples, carrots and beets.  In spite of much competition from local critters, I have an abundance of apples.  I've made apple juice, and dried apples, given them away, shared with deer and raccoons, and still have apples.  They are purely organic, so not exactly perfect

But once they're peeled and pared, they have great taste.  Not too sweet, and not too tart.

So I dug out the much used Apple Cake recipe my friend from Boeing shared with me many many years ago.

We're trying to cut back on demon sugar, so I've modified the recipe this year:

Mix together:

4 cups raw apple peeled and diced (I cut into quarters and then chop them finer with my hand chopper.)

2 cups sugar (I substitute 3/4 cup brown sugar and 1 cup Stevia)

1/2 cup cooking oil

1 cup chopped walnuts

Beat two eggs and add with 2 tsp vanilla to apples and mix well.

Mix dry ingredients: 

 2 cups flour

3 tsp baking soda

3 tsp cinnamon

3/4 tsp salt

Add to apples and mix well. 

Pour into 9 x 13 baking dish and bake at 350 degrees for about 40 minutes.  It may take a few more minutes.  Check with toothpick after 40 minutes.

I suppose you could frost it, but I don't.  Ron and I managed to eat an entire cake in 3 days - but it's almost health food and I did eat it for breakfast every day. :)