| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Persimmon pulp |
| 1 |
ts |
Soda |
| 1 |
c |
Butter |
| 1 |
c |
Sugar |
| 2 |
c |
Flour |
| 1/2 |
ts |
Each: cinnamon, cloves, nutmeg |
| 1 |
c |
Ground nuts |
| 1 |
c |
Ground raisins (or 1/2 cup may be used) |
| 1 |
|
Egg |
INSTRUCTIONS
Puree persimmon pulp until smooth and stir in baking soda. Set aside.
Cream butter and sugar. Beat in egg. Set aside.
Mix together dry ingredients. Stir in nuts and raisins. Add pulp mixture
and dry ingredients alternately to butter and sugar mixture, mixing well
after each addition.
Drop by heaping teaspoons on greased baking sheets. Bake in 350-degree oven
about 15 minutes.
Posted to EAT-L Digest 03 Dec 96
From: "Craig L. Meyer" <clmeyer@CYBERSTREET.COM>
Date: Wed, 4 Dec 1996 10:14:38 -0500
A Message from our Provider:
“Jesus is my Lifeguard!”