The Cook's Corner: Is this real winter?

The holidays are here which makes us think of winter, are we in “real” winter, or is this third fall? We certainly had first winter in October, then we got a wonderful second fall. Then another shot of winter and now even though it is cold in the mornings the weather is more fall-like than winter-like. So is this third fall or is it real winter that is just open and nice, a rare occurrence I might add.
There are signs that it is real winter.
The birds have changed, cranes are gone, crows are here, meadowlarks are gone, juncos are here, and the goldfinches have changed into their winter plumage.
The prairie dogs have pretty much moved into their burrows, although I saw one a few days ago.
The livestock are moving, to market, to home pastures, to feedlots.
Trucks are hauling hay and livestock.
The winter bumps and humps are back on the highways and the county roads. Some of them can give you a ride for your money.
Road construction is greatly decreased.
I-80 is closed almost more than it is open and the trucks are napping in the medians down around Wheatland.
The tractors are not in the fields working anymore. There was a lot of fall work done, but everyone has pretty much shut down now.
So I am thinking that we are actually in real winter now, which will either stay like it is now all winter, or more likely it will switch on us sometime in January or February and we will get a real winter, maybe one that will be legendary.
I am hoping for the first scenario, but not discounting the latter. So let’s enjoy this weather whether it is winter or not. Just be prepared because things can change in a hurry.
Here is a kind of different recipe. I haven’t tried it yet, but will soon.

Sausage Cake
1 pound pork sausage, mild or unseasoned
1 ½ cups firmly packed brown sugar
1 ½ cups white sugar
2 eggs
3 cups flour
1 teaspoon ginger
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon cold strong coffee
1 cup raisins, soaked in hot water, drained and dried
1 cup chopped walnuts
Combine sausage and sugars in mixing bowl and mix until well blended, beat in eggs. Sift flour with ginger, baking powder and pumpkin pie spice. Mix baking soda into coffee and add to meat mixture alternately with flour mixture. When well mixed, fold in raisins and walnuts. Pour into a well greased and floured Bundt pan. Bake at 350º for 1½ hour or until done. Cool in pan for 15 minutes before turning out.