Peacock Family Farms - Seasonal Recipes

Persimmon Cookies		Persimmon Pudding
1 cup persimmon pulp 2 cups flour 1 cup raisins 1 tsp. baking soda 1 cup chopped walnuts 1 tsp. salt 1/2 cup butter 1 tsp. cinnamon 1 cup sugar 1/2 tsp. cloves 1 egg 1/2 tsp. nutmeg		1 cup persimmon pulp 1 tsp. salt 1 cup sugar 1 tsp. cinnamon 1/4 cup butter 1 cup flour 2 eggs beaten 1 tsp. baking soda 1/2 cup milk 1 cup chopped raisins
Cream butter and sugar, add beaten egg and persimmon pulp (dissolve soda in pulp). Sift dry ingredients and mix. Add raisins and walnuts. Bake at 350 for 8-10 minutes on ungreased cookie sheet. Enjoy!		Stir butter and sugar together. Add soda to persimmon pulp and blend with sugar and butter. Add beaten eggs. Sift flour, salt & cinnamon, add to mixture. Stir in raisins. Grease and flour small loaf pan Bake at 350 for 1 hour. Serve with whipped cream.

Persimmon Cookies