Tuesday, December 13, 2005

Persimmon Pudding Cake


Persimmon Pudding Cake
This one is the best!!!

Cream together: 3 T. Butter
1 ½ cups sugar
5 tea. Vanilla
Add: 2 eggs
Stir in: 1 ½ cups persimmon pulp
2 ¼ cups flour
1 tea. Salt
1 tea. Cinnamon
1 ½ tea baking soda
Add: 1 ½ cups raisins
1 ½ cups chopped nuts

Put a large pan of water in the oven and after you have
Poured batter into greased baking pan place pans on another rack above the water
Bake 250 degrees for 2 hours.
Take out of pans to cool.
You can also steam in water on the stove.
Enjoy!!!

Monday, December 05, 2005

Vanilla Pancake Story

My son just had a new baby. Now, you might ask me what this has to do with food. Here is why.
They had just come home from the hospital on Sunday . Monday morning he was going to make vanilla pancakes for his 2 girls, ages 5 and 2 and his wife was sleeping. As he was throwing the ingredients into the bowl with the clamor of helpers at his side the next directions stated to put ingredients in an airtight container for 2 days. This threw him and he called Mom. We figured out it was if you used a vanilla bean and not extract.
Moral of story. Read ahead!!!

Sunday, December 04, 2005

Turkey Soup--the real deal

What to do with that left over turkey carcass from Thanksgiving. Here is a soup made with the same. I can remember this was my favorite soup that my grandmother used to make.
I've made turkey soup using the leftover carcass-in fact, the carcass from the bird we had at Thanksgiving is still waiting in the freezer. And, tomorrow is the day!!!
Here's what I do:
Simmer the bones in water enough to cover with 4 chicken bouillon cubes,
a teaspoon each of dried parsley, salt and pepper for 45 minutes to an hour.
Remove the bones and strain the broth.
You can refrigerate the broth at this point to let the fat rise to the top, then skim it off.
Remove the meat from the bones and return to the broth.
Add the following to the broth:
1/2 cup chopped celery
3 or 4 carrots, sliced
1 onion, chopped
2 or 3 potatoes, chopped
1 cup pearl barley
Bring to boil, reduce heat, and simmer til tender.
Season with salt and pepper

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