Autumn musings and a breakfast recipe

When does autumn begin in your part of the world?   September, October, and November are traditional months for autumn weather in the Northern Hemisphere, but here in the Southwestern part of the United States, summer lingers with a vengeance throughout the month of September. All hopes are on October to bring relief from mind-numbing heat.

October is my favorite month in El Paso, Texas. my home town.  We can’t boast about leaves changing to red and gold, because trees, plants, and grass are all still green, even enjoying a growth spurt in the cooler weather.  But weekend outdoor festivals are on everyone’s calendar where you can listen to music, eat, drink, and be very merry with family and friends. 

The neglected pots and pans in the kitchen beckon because we can now cook without heating up the house.  This is the season that will end with Thanksgiving Day, much celebrated with traditional home-cooked dishes. Winter with its cold and dark days is too far away to worry about. This is the season of harvest and plenty.  

Here is one of my favorite autumn morning breakfast dishes, made with cranberries.

Salado Berries  This recipe brings back Thanksgiving memories.  For many years, my husband Wayne and I traveled to Central Texas to celebrate the holiday with members of his family, the Calks. Often his brother and sister-in-law, Max and Jeannette, would meet us in Salado, Texas, a delightful town several miles north of the capital, Austin. One year we stayed in a bed and breakfast where we were first served this breakfast dish.

One bag fresh cranberries (I buy them in season and freeze for use all year.)

One cup white sugar (or Splenda)

Mix the above ingredients together and microwave for five minutes.

Then mix the following ingredients and crumble on top of the fruit mixture.

One cup flour

One cup oatmeal

One-half cup brown sugar (or one-fourth cup Splenda brown sugar blend)

One-fourth cup butter

One-half cup chopped pecans

Bake uncovered for 40 minutes at 325 degrees.

Great served with bacon and eggs or an omelet.

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