Name: Persimmon Pudding Indiana Style
Ingredients: 1 c Sugar; white; 1 c Sugar; dark brown, packed; 2 1/4 c Flour; 1 tb Baking powder; 1 ts Soda; 1 ts Cinnamon; 1 ts Allspice; 1/2 ts Salt; 2 c Persimmon pulp; 1 c Buttermilk; 2 Eggs

God’s children know that when the seas give way, God will always be there. They know supernatural intervention will always overpower the so-called freewill of man. They know that God can brighten the heart and instill hope in the darkest situations the world throws our way. Nothing is worse than the thought that God refuses to help during a pressing need. There can be no hope when our situation is cast into the arms of man or the destiny of fate.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Indian	Dessert	16	Servings

INGREDIENTS

1	c	Sugar; white
1	c	Sugar; dark brown, packed
2 1/4	c	Flour
1	tb	Baking powder
1	ts	Soda
1	ts	Cinnamon
1	ts	Allspice
1/2	ts	Salt
2	c	Persimmon pulp
1	c	Buttermilk
2		Eggs

INSTRUCTIONS

Preheat oven to 350 degrees.  In a large bowl, measure all ingredients.
With mixer at low speed, beat ingredients just until batter is smooth. Pour
batter into two 9 x 9 inch pans; level batter with spatula. Bake for 50
minutes or until toothpick inserted in the center comes out clean. Serve
with whipped cream. Randy Rigg
Date: Wed, 26 Jun 1996 21:23:44 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
MM-Recipes Digest V3 #179
From the MealMaster recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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