| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Brown sugar; firmly packed |
| 2 |
|
Eggs |
| 1 |
c |
Persimmon pulp |
| 1 |
tb |
Orange rind; grated |
| 1/2 |
c |
Orange juice |
| 2 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 3/4 |
ts |
Baking powder |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Mace or cloves |
| 1/2 |
ts |
Salt |
| 1 |
c |
Nuts; coarsely chopped |
| 1 |
c |
Raisins |
INSTRUCTIONS
Cream butter and sugar lightly, then add next four ingredients. Measure
flour and add soda, baking powder, spices and salt. Stir once together then
add to first mixture. Fold in nuts and raisins.
To make Drop cookies, drop by teaspoon on greased cookie sheet. Bake at 375
degrees for 12 to 15 minutes.
To make persimmon brownies, pour into a 13 x 9 inch greased pan. Bake at
350 degrees for 20 to 30 minutes or until brownies start to leave sides of
pan. Cut in squares and serve a la mode with ice cream or sweetened whipped
cream sprinkled with grated orange rind.
Makes 3 dozen drop cookies, or 12 squares.
Posted to MC-Recipe Digest V1 #863 by hister@juno.com (Iris E. Dunaway) on
Oct 24, 1997
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