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Elma's, or Sis, my cousin's recipe, won the persimmon pudding competition last year.

ELMA'S PERSIMMON PUDDING
Mary Anne DeGraff Ham
Daughter of Hugh and Hilda DeGraff

2 c. persimmon pulp 2 c. milk
1 1/2 c. sugar 1 tsp. vanilla
2 c. flour 1 tsp. cinnamon
1/2 stick margarine, melted 1/4 tsp. allspice
3 eggs 1/4 tsp. cloves

Mix together the sugar, flour, cinnamon, allspice, and cloves. Add the eggs, mixing well. Add the margarine, vanilla, and pulp. Mix well. Slowly add the milk, mixing well. Pour into greased pan. Bake at 3250 until done about 1 hour to 1 1/2 hours.

PERSIMMON COOKIES
This persimmon cookie recipe is reprinted ftom the "Indiana Nut Growers Cookbook"
Ingredients:
1/2 Cup margarine 1/2 Cup brown sugar
1/2 Cup white sugar 1 egg
I Cup persimmon pulp 1 1/2-2 cups flour (self-rising flour makes plumper cookies)
1 teaspoon vanilla 1 teaspoon cinnamon
I teaspoon soda
Mix dry ingredients.
Mix sugars, egg, margarine and pulp. Add dry ingredients and vanilla. Drop ITom teaspoon onto baking sheet.
Add any of the following: cut-up gum drops, coconut, raisins, nuts, or chocolate chips. Bake 10 minutes or until browned, at 350 of degrees. Makes about 5 dozen.
 
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