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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, November 10, 2008 The Forum: Inspirational persimmon pudding By Judyrae Kruse Herald columnist 'I tried to find persimmon pudding recipes for Patricia Robinson of Everett,'' faithful Arlington helper-outer Jean Kroeze writes, "and did find four, but none of them are steamed. Maybe she could experiment with them and use the cooking method she remembers. "As usual, 'Favorite Recipes of Home Economics Teachers' came through with three of the recipes, and the 'Farm Journal Country Cookbook' had the fourth.'' Jean also mentions, "In case any of your readers are interested, I saw a copy of this 'Favorite Recipes' cookbook series, for desserts, in the Remember When antique store in Snohomish last winter. It may still be there.'' Of the four choices Jean sent along, let's start with the Minnesota version. Although some recipes say this particular dessert can be served hot or cold, this one is to be served cold, topped with whipped cream. And Everett cook Barbara Garton offers us a persimmon pudding that gets its finishing touch from either a hard sauce or cream, plain or whipped. She notes the recipe is taken from her 1959 deluxe illustrated edition of "Encyclopedia of Cooking.'' Now for the how-to: MINNESOTA PERSIMMON PUDDING 1/3 cup butter 1 cup sugar 2 eggs 3 cups sifted flour 1 teaspoon baking powder 1 teaspoon nutmeg 1 quart milk 1 pint persimmon puree 2 teaspoons lemon juice Whipped cream Cream butter and sugar togther well. Beat in eggs, 1 at a time. Sift together flour, baking powder and nutmeg. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Add persimmon puree and lemon juice and beat well. Bake in a buttered, 9-by-13-inch baking pan at 250 degrees for 2 hours. When cold, slice and serve with whipped cream. Makes 12 servings. PERSIMMON PUDDING 1 cup persimmon pulp (about 3 large persimmons) 2 eggs, well beaten About 1 cup milk 11/2 tablespoons butter or margarine, melted 1 cup sifted flour 1/2 teaspoon baking soda 3/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup raisins or chopped nuts (optional) Hard sauce or cream, plain or whipped Mix persimmon pulp with eggs; add milk and butter or margarine. Mix and sift flour, baking soda, sugar, salt, cinnamon and nutmeg; combine with first mixture and mix to a soft batter, adding more milk, if necessary. Add raisins or nuts, if used. Pour into a buttered 8-inch square baking pan. Bake at 350 degrees 30 to 45 minutes. Serve with hard sauce or with cream, plain or whipped. Makes 6 servings. The Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Good Life section. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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