Name: Almond Persimmon Pudding
Ingredients: 1 1/2 c Sifted flour; 1 1/2 ts Baking soda; 1/2 ts Salt; 1/2 ts Ground cinnamon; 2 Eggs; 1 1/4 c Sugar; 1 1/2 c Sieved persimmon pulp; 1/4 c Butter or margarine; melted; 3/4 c Milk; 1 c Raisins; 1/2 c Chopped almonds; Bottled hard sauce OR whipped cream

My calling is sure. My challenge is big. My vision is clear. My desire is strong. My influence is eternal. My impact is critical. My values are solid. My faith is tough. My mission is urgent. My purpose is unmistakable. My direction is forward. My heart is genuine. My strength is supernatural. My reward is promised. And my God is real. I refuse to be dismayed, disengaged, disgruntled, discouraged, or distracted. Neither will I look back, stand back, fall back, go back or sit back. I do not need applause, flattery, adulation, prestige, stature or veneration. I have no time for business as usual, mediocre standards, small thinking, normal expectations, average results, ordinary ideas, petty disputes or low vision. I will not give up, give in, bail out, lie down, turn over, quit or surrender. I am a minister. That is what I do.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Fruits, Grains, Eggs, Dairy		Desserts, Fruits/nuts	8	Servings

INGREDIENTS

1 1/2	c	Sifted flour
1 1/2	ts	Baking soda
1/2	ts	Salt
1/2	ts	Ground cinnamon
2		Eggs
1 1/4	c	Sugar
1 1/2	c	Sieved persimmon pulp
1/4	c	Butter or margarine; melted
3/4	c	Milk
1	c	Raisins
1/2	c	Chopped almonds
		Bottled hard sauce OR whipped cream

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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