1/3 cup butter
3 each eggs
1 1/2 cup persimmon pulp
3/4 cup honey
1 1/2 cup whole wheat pastry flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
1 pinch of ground cloves
1/3 cup milk
1 salt to taste
1 cup chopped nuts
1 cup raisins
A Recipe for
Baked Persimmon Pudding
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
Food Tip |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
This Recipe for Baked Persimmon Pudding is one of thousands in the Recipes-to-go Dessert Cookbook.
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie. |
| Jim Davis, "Garfield" |
If you enjoy this Baked Persimmon Pudding Recipe - you should enjoy the recipe collections you can find on the websites below:
Never eat more than you can lift. |
| Miss Piggy |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Baked Persimmon Pudding from the recipe cookbook of Recipes-to-go (Dessert)
Hunger is the best sauce in the world. |
| Cervantes |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
I'm at the age where food has taken the place of sex in my life. In fact, I've just had a mirror put over my kitchen table. |
| Rodney Dangerfield |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Cream butter. Add eggs, persimmon pulp and honey. Sift dry
ingredients together and mix in. Stir in milk. Add nuts and raisins
and stir well. Pour into greased 2-quart baking dish or bundt pan.
Bake at 325F for 40-50 minutes until cake tester comes out clean.
Serve warm with whipped cream or brandy sauce.
Brandy Sauce: 2/3 c honey; 1/2 c water; pinch salt; 4 ts corn
starch; 1/4 c water or apple juice; 4 ts butter; 6 tb brandy. Combine
honey, water and salt in small, heavy saucepan. Bring to a boil and
cook 3-4 minutes. Dissolve cornstarch in water, and add slowly to the
honey mixture. Cook over very low heat, stirring constantly until
mixture thickens. (Watch carefully to prevent scorching.) Remove from
heat, add butter, stirring until it is blended into the sauce. Add
the brandy and stir well. Serve over ice cream, pudding, or fruit.
Makes about 1 1/4 cups. Note: This is especially delicious made with
a fruit-flavored brandy.
Typed for you by Loren Martin, Cyberealm BBS and home of Kook-Net
Watertown NY 315-786-1120
Serves: 8
Baked Persimmon Pudding Recipe brought to you by Recipes To-Go