The persimmon pudding is awaiting it's whipped topping...
the chicken and noodles are on the stove,
(Mom made the home made noodles, but Dave made the chicken stock. I cooked the chicken.)
and the mulled wine is packed and ready to go! (How do you think our family always has so much fun together?!! WINE!)
We are going to my sisters house for Thanksgiving. My sister, who is always saying she is not crafty. Now just look at this picture she sent me of her table! Hmmm, wonder what's in the bags?
Have you ever had persimmon pudding? I thought I'd give you a recipe. The trick is finding the pulp. My Shug's cousin used to always give us some but she is in ill health, so persimmon pulp is low on her list. I found it at Farlow's Orchard in Russiaville, IN. It's pretty simple to make. It looks like a cake but has a consistency of pudding.
This is the recipe I was given by Dave's cousin, and was told it came from Dillman Farm Persimmons, 4955 West St. Rd 45, Bloomington, IN 47401 Phone number 812-825-5525 Not sure if they ship, but if you are interested in giving it a try, you could call them and ask.
1 pint persimmon pulp
2 cups sugar
2 eggs, beaten
1 3/4 cup sifted flour
2tsp. baking powder
1 cup half and half
1 cup buttermilk
1 tsp soda (I assumed baking soda)
1/3 cup melted butter
3/4 T. cinnamon
1 tsp salt
2 t. vanilla
Combine persimmon pulp, sugar, and eggs.
Stir flour with baking powder. Add to persimmon mixture alternately with a combination of the cream, buttermilk and soda.
Use a pastry brush to coat baking pan well with melted butter. Stire remaining butter into persimmon mixture.
Stir in cinnamon, salt, and vanilla.
Mix very well and pour into a 13x9x3 inch baking pan. Bake at 325 for 30 minutes.
(I had to bake for 45 minutes - could be my oven though)
I think it always tastes better topped with a whipped topping. So put the whipped topping on individual pieces before serving.