This weather is not my vibe....must add BOURBON

Indiana weather is EVIL. Current temp = 39 F. My blood is too thin for this crap! Don't get me wrong..... I love Autumn, but this is ridiculous.....especially because it is 78 F in Houston (located in the Almighty People's Republic of Texas) right now.

Writing this at 8:30 a.m. makes me wonder if it is too early for Bourbon with my coffee? Perhaps I will go lighter and do like the (beloved) Spaniards, a little Brandy in one's morning coffee should cure the early a.m. chills! Also, is it too early to rock out to some Reggaetón? If so, I'm in a lot of trouble........

Anyway, A great benefit of an Indiana autumn is that during the harvest, the scrumptious Persimmon is bestowed upon us. Therefore, I am happy to share Tercia's not-so-famous Bourbon Maple Pecan Persimmon Bread recipe. Highly encouraged to be drank with coffee accented by Bourbon. As well, I don't know why, but the bread turns out best with a little Reggaeton being played during preparation.....¡Muevete!

Persimmon Maple Pecan Bourbon Bread

1.5 c. whole wheat pastry flour (regular whole wheat with a smidge of white will work)
1/2 c. regular oats (NOT instant)
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp nutmeg
1 c. persimmon pulp
1/4 c. brown sugar (just like I knew you would!)
1/2 c. light or low sugar maple syrup (I use Maple Grove Farms Sugar Free butter flavor)
1/2 c. low fat milk
3 tablespoons Bourbon (I dig on the Makers!!)
2 eggs
1/4 c. low fat softened butter
1 c. chopped Pecans
Optional (dried cranberries or raisins would rock)

Sift the dry ingredients together. Mix the persimmons, sugar, bourbon, eggs and milk. Add the dry ingredients and butter. Mix until well blended. Stir in nuts (and dried fruit). Put in a well-greased loaf pan, 9x5x3 inch. Bake at 350 degrees for 45 minutes or until done.

Granola & Obama & The Prize

Tis the season again when the leaves are starting to turn (which is new for me as I have not had a true "autumn" in 10 years!), apple cider is flowing, crisp-air mornings and evenings, pumpkins/mums are springing up everywhere and the Nobel Peace Prize committee has smoked so many joints that they have decided to choose another American political figure to be the un-deserving recipient of their esteemed award. Don't get me wrong, I love our President, he's an amazing man. But come on--the Nobel Peace Prize?! Really?! We should have given it to the cancer genetics research chicks and waited at least three more years before we give it to the Prez. I'll bet if it were up to our President, he too would have given it to the genetics chicks.

Anyway, in the true spirit of Autumn and the Nobel Peace Prize, I am handing out my NPPS (Nobel Peace Pumpkin Spice) Granola recipe. It's something everyone deserves to enjoy! One slight caveat which comes with this and ALL of my recipes: I cook very much like my late Mamaw Beaumont--in my culinary world--there are no "true" measurements.

Ingredients:
2 cups rolled oats
1 or 2 tablespoons flax seeds
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
3 tablespoons plus 1 teaspoon melted Earth Balance butter (it's the best!) or Canola oil--you choose!
1/4 cup low-sugar maple syrup
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract
1/3 cup chopped walnuts (but I always use a little more)
1/3 cup chopped pecans (see walnuts comment)
1/3 cup chopped dried apricots
1/3 cup dried cherries (or cherry craisins)
Optional (1/3 cup sweetened-dried coconut)

1) Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. 2) In a large bowl, toss the oats & flax seeds with the salt & spices. 3) In a medium bowl, stir together the melted buttah, syrup, brown sugar, and vanilla. Whisk until completely combined.

4) Pour the syrup mixture over the oats mixture and use your hands to combine them (get messy!!): Gather up some of the mixture in each hand and make a fist. Repeat until all of the oats are coated with the honey mixture. 5) Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture. (I love clumpy granola!)

6) Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the nuts over the granola and return the baking sheet to the oven. 7) Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. 8) Bake for 5-10 minutes, then remove from the oven. Add coconut (if you opt for it) 9) Let cool completely (about 30-45 minutes) & then toss the apricots and cherries with the granola... yum!