A Couple of Recipes

Since I wrote about persimmons, I've had an inquiry about the recipe we use for persimmon pudding.

Here it is.  In addition, I'm adding a great recipe for chewy persimmon cookies.  Both of these recipes are used by my mother-in-law.  I'm pretty certain that, if you try them, you'll like them too!

Mim’s Persimmon Pudding

2c. persimmon pulp

1 ½ c. sugar

1 ½ c. flour

1 ½ c. milk

1 tsp. sugar

1 tsp. baking powder
1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

2 eggs

¼ stick margarine or butter, melted

Mix the dry ingredients together.  Add the wet ingredients and mix well.  Pour the batter into a buttered 9x13-inch pan.  Bake in a 325^o oven for 45 minutes.  Serve with a dollop of ice cream or Cool Whip® on top.

Mim’s Persimmon Cookies

1 c. persimmon pulp

1 c. chopped nuts

1 c. raising

2 c. flour

1 c. sugar

½ c. shortening

1 tsp. soda

1 egg

½ tsp. each of cloves, cinnamon, and nutmeg

dash salt

½ c. flaked coconut

½ c shredded carrots

Mix all the ingredients together well.  Drop the stiff batter by the spoonful onto a greased cookie sheet.  Bake for 15-20 minutes at 350^o.  Makes about 2-3 dozen.

            Once your friends and family try these, you’ll probably need to double the recipe to allow for ‘take home bags’.