"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Persimmon Pudding Recipe

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This recipe for Persimmon Pudding, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Myles Bundy
Added: Friday, October 24, 2008


4 oz. stick butter

2 c. sugar
2 eggs
2 c. persimmon pulp (or pumpkin or sweet potato)

1 1/2 c. buttermilk
1 tsp. soda

1 c. flour
1 tsp. baking powder
tsp. salt
tsp. cinnamon

1/2 cup Milnot or Carnation canned milk
1 tsp. vanilla

Set oven to 325. Melt butter in 9 X 13 glass pan in the oven.

Beat sugar and eggs well and set aside. Mix persimmon pulp into egg mixture.

Stir soda and buttermilk in 2 cup measure. In another bowl mix flour, baking powder, salt and cinnamon.

Mix buttermilk and persimmon mixture. Add dry ingredients gradually, beating on low speed. Pour butter from pan into the persimmon/flour mixture and blend. Mix in milk and vanilla.

Pour batter into buttered pan. Bake 55 minutes at 325. It rises, then falls and compacts. It's done when the edges brown a little and pull away from the pan slightly. Serve warm with whipped cream or vanilla ice cream.

A prize winner in the Mitchell, IN Persimmon Festival, the best persimmon pudding ever, light and almost fluffy.




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