| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
American |
Desserts, Fruit |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Persimmon pulp; (American soft-when-ripe type, not Japanese) |
| 3 |
|
Eggs |
| 1 3/4 |
c |
Milk |
| 2 |
c |
Flour |
| 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 1/2 |
c |
Sugar |
| 3 |
tb |
Melted butter |
INSTRUCTIONS
Mix pulp, eggs and milk. Sift dry ingredients into large mixing bowl. Pour
liquid mixture over dry ingredients. Add butter. Pour into a 2" deep, 9x13"
greased pan.
Bake @ 300^F approx 1 hour. Cool. Cut into squares. Amazing with whipped
cream on top. [Ed.--Golden raisins, rumsoaked or not, or chunks of fresh
peach or soaked, diced dried apricot baked into this do it strictly no harm
either.]
source: Beverly and Eric on rec.food.cooking
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 22, 98,
converted by MM_Buster v2.0l.
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