Name: Nancy Reagan's Persimmon Pudding
Ingredients: 1 c Sugar; 1/2 c Butter, melted; 1 c Flour, sifted; 1/4 ts Salt; 1 ts Ground cinnamon; 1/4 ts Ground nutmeg; 1 c Pureed persimmon pulp, 3-4; Very ripe fruit; 1/2 ts Baking soda; 2 ts Water, warm Brandy; 1/2 ts Vanilla; 2 Eggs, lightly beaten; 1 c Seedless raisins; 1/2 c Walnuts, chopped (opt); BRANDY WHIPPED CREAM SAUCE; 1 Egg; 1/3 c Butter, melted; 1 c Powdered sugar, sifted; 1 ds Salt; 1 tb Brandy flavoring; 1 c Whipping cream

As the flower in the garden stretches toward the light of the sun, so there is in the child a mysterious inclination toward the eternal light. Have you ever noticed this mysterious thing that when you tell the smallest child about God, [he or she] never asks with strangeness and wonder, “What or who is God – I have never seen Him,” but listens with shining face to the words as though they soft loving sounds from the land of home. Or when you teach a child to fold [his or her] little hands in prayer that [he or she] does this as though it were a matter of course, as though [it was] opening for [the child] that world of which [he or she] had been dreaming with longing and anticipation. Or tell them, these little ones, the stories of the Savior, show them the pictures with scenes and personages of the Bible – how their pure eyes shine, how their little hearts beat.

R.C.H. Lenski

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs, Grains, Dairy		Desserts	1	Servings

INGREDIENTS

1	c	Sugar
1/2	c	Butter, melted
1	c	Flour, sifted
1/4	ts	Salt
1	ts	Ground cinnamon
1/4	ts	Ground nutmeg
1	c	Pureed persimmon pulp, 3-4
		Very ripe fruit
1/2	ts	Baking soda
2	ts	Water, warm Brandy
1/2	ts	Vanilla
2		Eggs, lightly beaten
1	c	Seedless raisins
1/2	c	Walnuts, chopped (opt)
		BRANDY WHIPPED CREAM SAUCE
1		Egg
1/3	c	Butter, melted
1	c	Powdered sugar, sifted
1	ds	Salt
1	tb	Brandy flavoring
1	c	Whipping cream

INSTRUCTIONS

In bowl stir together sugar and melted butter. Resift flour with salt,
cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp,
baking soda dissolved in warm water, 3 tablespoons brandy and
vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and
nuts, stirring just until mixed. Turn into buttered 5 to 6 cup
heat-proof mold. Cover and place on wire rack in kettle. Pour in
enough boiling water to reach halfway up sides of mold. Cover kettle
and simmer 2-1/2 to 3 hours. Let stand few minutes. Unmold onto
serving dish. Pour about 1/4 cup warmed brandy over pudding and
flame. Serve with Brandy Whipped Cream Sauce. Makes 6 to 8 servings.
BRANDY WHIPPED CREAM SAUCE: In bowl beat egg until light and fluffy.
Beat in butter, sugar, salt and brandy flavoring. Beat whipping cream
until stiff.  Gently fold into egg mixture. Cover and chill.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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