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Persimmon Pudding Recipe

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This recipe for Persimmon Pudding, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristy Cox
Added: Tuesday, July 14, 2009


16 ounces Persimmon Pulp
2 cups sugar
2 eggs, beaten
1 3/4 cups sifted flour
2 tsp baking powder
1 cup half and half
1 cup buttermilk
1 tsp soda
1/3 cup melted butter
Dash Cinnamon

Combine persimmon pulp, sugar, and eggs. Stir flour with baking powder; add to persimmon mixture alternately with a combination of the cream, buttermilk and soda.
Usa a pastry brush to coat baking pan well with melted butter, stir remaining butter into the persimmon mixture. Stir in cinnamon, stir well and pour into a 13x9x3 inch baking pan. Bake at 325 for 30 minutes
Dillman Farm Persimmons




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