Fall is here.
If I haven't told you before,
it's my favorite time of the year.
The leaves are just beginning to change.
The Persimmon Festival has come to town this week.
Our little town will swell to at least twice its size.
It's the next best thing to Christmas around here.
Which means I can get the kids to do their chores without
too much of an argument.
Like last night.
The boys did the dishes without one argument.
One of my hot chocolate mugs got broken.
But no arguments.
One of my favorite treats this time of year is Persimmon Pudding.
If you're fortunate enough to get yourself some persimmons
here's a recipe.
It's the best.
2 cups persimmon pulp
2 beaten eggs
1 1/2 cups buttermilk
1/2 teaspoon salt
1/2 cup whipping cream
1/2 stick butter, melted
2 cups sugar
1 teaspoon soda
1 1/2 cups flour
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
Add sugar and pulp. Add beaten eggs and mix well.
Add soda to buttermilk and stir until foaming stops.
Then add to pulp mixture.
Sift dry ingredients together and add gradually to pulp mixture.
Add cream and butter
(which has been melted in a 9X13 baking pan, leaving enough to grease the bottom)
Bake at 350 degrees for 40-45 minutes.