Almond Persimmon Pudding Recipe




Almond Persimmon Pudding Ingredients

1 1/2 cup sifted flour
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 eggs
1 1/4 cup sugar
1 1/2 cup sieved persimmon pulp
1/4 cup butter or margarine, melted
3/4 cup milk
1 cup raisins
1/2 cup chopped almonds
1 bottled hard sauce or whipped crea, m

A Recipe for
Almond Persimmon Pudding

 

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.

Edward Abbey



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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.



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Mark Twain (1835 - 1910)


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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

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Almond Persimmon Pudding

Time flies like an arrow. Fruit flies like a banana.

Groucho Marx (1895-1977)






Almond Persimmon Pudding Directions

Resift flour with soda, salt and cinnamon. Beat eggs until light.
Beat in sugar. Stir in persimmon pulp and melted butter. Add flour
mixture alternately with milk and beat until smooth. Fold in raisins
and almonds. Pour batter into well-greased 9- x 5-inch loaf pan and
set in pan of hot water. Bake at 325F 1 1/2 to 2 hours or until done.
Serve warm with hard sauce or cold with whipped cream.

Serves: 8

 

 

 

 

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Almond Persimmon Pudding Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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