Typically you don't fertilize much of anything late in the summer/early fall since you want the plant to go dormant and not start producing any new growth. That being said some plants respond to lesser hours of daylight to trigger dormancy and others rely on a cold snap to make them go dormant. I haven't ever seen or heard anyone give information which camp clematis fall into. If you do use something, why not apply something organic that will take time to break down over the winter like grass clippings or shredded leaves (some trees here are already dropping leaves because of the drought conditions we are experiencing), or even some sort of shredded mulch? These things will start decomposing in the fall, attract earthworms to the area which will supply their own organic additives (worm castings), and you won't have to worry about it causing excessive growth at a time when they should be going dormant. I personally wouldn't use anything other than that at this time of the year.

Here is the Lemon Cranberry Icebox Cookie recipe: 1 cup butter, softened at room temp 1 cup white sugar 1 cup brown sugar, packed 2 large eggs 1 t grated lemon peel 2 TB fresh lemon juice 1 cup dried cranberries, chopped roughly 3 1/2 cups a-p flour 1 t baking soda 1/2 t salt 1.Using an electric mixer at medium speed (or by hand) beat the butter and both sugars until fluffy. 2.Add the eggs to the creamed mixture one at a time, beating well after each. 3.Add the grated lemon rind and lemon juice to the creamed mixture and beat well. 4.Add the dried cranberries to the dough and mix until well blended. 5.Combine the flour, soda and salt in a bowl. Slowly add a portion of the flour mixture to the creamed mixture and blend just until well combined. Add the rest of the flour mixture and beat until well blended. Do not over beat. 6.Divide dough into 3 equal portions. 7.Take each portion of dough and shape it into a log about 12-inches long. Form the log into a round by rolling the dough back and forth on lightly floured parchment or was paper. 8.If you plan to bake the cookies right away: double wrap each log in plastic wrap; chill until firm, about 4 hours (or freeze about 2 hours). Preheat oven to 350F; line a baking sheet with parchment paper; unwrap dough log and using a sharp knife, cut each log into 1/4-inch slices. Rotate the dough log 1/4 turn after each cookie is cut - this will help keep the cookies round. 9.Place each slice 2-inches apart on the paper on the sheet. 10.Bake for 12-14 minutes or until golden brown. 11.Remove to a wire rack to cool completely. 12.Repeat the process for the next batch of cookies to freeze the dough 1.Wrap the plastic wrap dough logs in freezer paper, or put them in a freezer zip bag. Be sure to label and date the logs of dough. Remove as much air as possible from the zip bag. Store up to 4-6 weeks in the freezer. 2.Thaw log of dough in the refrigerator for 4 hours or more before slicing and baking. source: 30 Delicious Icebox Cookie Recipes, Lori Burke, Kindle Edition

Never refrigerate baked cakes or breads unless absolutely necessary. The temperature of a refrigerator is the optimum temp for making baked goods go stale as quickly as possible. They actually go stale faster in the fridge than at room temp--that's a scientific fact. Of course, with a cake with custard filling or whipped cream frosting, you have to store in the fridge for safety's sake. Keeping batter: Today's baking powder is formulated to be double acting. That means that it starts to bubble when you add the liquid, then completes the leavening process when exposed to heat. So if your recipe calls for only baking powder, you would get some rise from stored batter, but nowhere near what you would get from fresh batter. If your leavening agent is beaten egg whites or a baking soda/egg white combo, then it will be played out if you keep the batter. But you won't be happy with the results if you make the batter an hold it. Your best bet? Make and bake your cakes now, wrap (without frosting, preferably) and freeze. Then, when you defrost them, leave them wrapped until they're room temp. That way any condensation that forms as they defrost will be on the outside of the wrapping and won't make the cakes soggy. They'll be fine if you do that, and you'll save yourself a lot of work.

I looked it up on some substitution sites and they say a cup of self-rising flour has about 1 1/2 tsp of baking powder and a 1/4 to 1/2 tsp of salt. The recipe uses more than 2 cups of flour so that might be too much baking powder. If you have enough AP to do half and half, that might come closer.