All around the Sierra Nevada Foothills, you'll find this bright orange fruit that are irresistible to not pick. Like every year, I went on a rampage and got too many to play with. Yep, I could give them away, but they're so darn pretty! So here's a simple old school recipe that I got from a 1970's cookbook of my Mom's, that is a promising way to get these gems off your table and into your belly!
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter
1 beaten egg
1 tsp baking soda
1 cup persimmon pulp
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp nutmeg
2 cups flour
Optional: 1 cup dried fruit, nuts, or chocolate chips
Preheat the oven to 350 degrees. Cream sugars, vanilla, butter, and beaten egg. Then add the baking soda and persimmon pulp to the sugar mixture. Sift the flour, salt and spices into the persimmon mixture. Drop spoonfuls onto a greased cookie sheet and bake for 10 to 12 minutes.
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