home for the holidays | marks and spencer

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it’s that time of year.  time to get it in gear. the question on everyone’s mind is, “what are you doing for the holidays?” there are menus to plan and shopping lists to make. gifts to buy and lights to hang. cookies to bake, but most importantly, all of those lovely memories to create. after all, the holidays are about sharing your home and traditions with those you love. (guess who’s making her list and checking it twice!)

like you, i’m getting my holiday game face on. this year, i’ll have all three kiddos here with mr. style and me. i’m already anticipating the chaos, noise, but joy that will ensue. so today, i’m tracking down those handwritten recipes from my nana and mom. there’s nothing quite like memories conjured up by a simple recipe card handed down from generation-to-generation. and boy-oh-boy i have a few favorites i’ll share with you today.

i’m going to try my hand at a thanksgiving tablescape. wish me luck! the past few years in san francisco, there was no need for a fancy centerpiece—our apartment was too tiny. if you noticed, oscar decided to offer a helping paw. or maybe he just wanted to snitch one of the nuts he’s fond of… whatever the case, there’s holiday fever here at the djalali house.

but first-things-first. the grocery list is finished, so i’m off to the store for a few key ingredients like apples and walnuts that are missing from my pantry. mr. style thinks my baking skills are a tad rusty. ha! once a baker always a baker. but we’re giving harvest apple cake a trial run.

here’s the recipe handed down from my nana:

2 cups sugar

1/2 cup butter

2 eggs, beaten

2 cups flour

1 teaspoon soda

3 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 cup chopped walnuts

2 cups finely chopped apples

Cream sugar and butter together, add eggs and mix. Sift dry ingredients together, add to batter and blend. Stir in nuts and apples. Pour into a greased 9×13 pan and bake at 350 for 15 minutes. Reduce heat to 300 and bake for 45 minutes. Serve warm with Harvest Cake Sauce or whipped cream. Serves 18.

note; the recipe calls for a 9×13 pan. instead, i substitute round cake pans and double the recipe for a stacked cake. and frost with apples and powder sugar.

Harvest Cake Sauce

1 cup sugar

1/2 cup butter

1/2 cup half and half

1 teaspoon vanilla

Cook together over low heat, stirring constantly, until mixture coats the spoon. Serve Warm.

if you’re not a fan of pumpkin pie (pecan, yes. pumpkin, no.) then try pumpkin cake:

1 cup margarine

3 cups sugar

3 eggs

2 1/2 cups flour

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon soda

1/2 teaspoon baking powder

2 cups canned pumpkin

1 teaspoon vanilla

Cream margarine and sugar. Add eggs one at a time, beating after each addition. Sift dry ingredients together. Add to egg mixture, alternating with pumpkin. Add vanilla and mix well. Bake in a greased and floured tube ro bundt pan at 325 for 1 1/2 hours. Serves 12.

happy monday, ladies!

labels: cashmere joggers c/o Marks and Spencer; cashmere hooded sweatshirt c/o Marks and Spencer; military long coat c/o Marks and Spencer; cake stand c/o Marks and Spencer

a big thank you to marks & spencer and shopping links for this supported collaboration! and thank you, lovely readers, for supporting the brands that allow me to bring you fresh ideas daily!

thank you for taking time out of your busy schedule to stop by Style at a Certain Age! if you don’t want to miss a post, you can sign up to receive a daily email, and you will never miss a thing. i’m also on Facebook, Pinterest,and Instagram

Beth Djalali

is the Founder and CEO of Style at a Certain Age. She writes Sundays-Fridays on all topics ranging from fashion, health, wellness, home design and more.

She’s 63, 5’8, and size 8.

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