| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
Indian |
Snacks, Desserts, Fruits, Nuts, Midwestern |
1 |
Pan |
INGREDIENTS
| 4 |
c |
Sugar |
| 2/3 |
c |
Persimmon pulp |
| 1 |
|
Stick margarine |
| 1 |
c |
Evaporated milk |
| 1/2 |
pt |
Marshmallow cream |
| 1 |
ts |
Vanilla |
| 1 |
c |
Chopped nuts |
|
|
1996 Cooking With Nuts, Persimmons, |
|
|
Pawpaws, and Venison. |
|
|
Indiana Nut Growers Association |
|
|
2330 Terrace Lake Road, |
|
|
Columbus, IN 47201 |
INSTRUCTIONS
Combine sugar, milk, butter and persimmon pulp, stirring constantly. Cook
over medium heat to soft ball stage (236F.). Remove from heat, add
marshmallow cream, nuts, and vanilla. Pour into buttered pan. Cool and
cut.
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest by "John M. Hartman" <hartman@indy.net> on Nov
12, 1998
A Message from our Provider:
“To ignore God is the height of selfishness”