Greensburg Daily News, Greensburg, IN

October 9, 2013

What happened to summer?

By Alice Woodhull
Daily News

---- — Ouch! What happened to summer?

I admit I was complaining about the heat, but now we have winter-feeling weather. I won’t complain about not having rain again after the deluge we got over the weekend. We could have used it this summer, but we really didn’t suffer too much. I didn’t see hoses stretched from one end of the garden to the other. This should do us for awhile now. The farmers need to get their crops out of the fields.

The only thing on the calendar in the near future is our annual Women Just Want to Have Fun Day. It will be Oct. 19 at First Baptist Church. I don’t know the complete schedule, but I do know we will have a lot of fun doing whatever. Remember, it is free, there will be lunch available for a nominal fee, and there will be door prizes. So get your friends together and come on to a free day of fun.

One of the rites of fall is picking up persimmons. I have found that you either love them or hate them. Just in case you love them, I will give you some recipes to use them.

PERSIMMON COOKIES

1 cup sugar

1 stick melted butter

2 eggs, beaten

2 cups persimmon pulp

1 cup flour

1/2 teaspoon salt

1 teaspoon soda

1/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

Preheat oven to 350 degrees. In large bowl, combine sugar and butter and beat in eggs and pulp. Add remaining ingredients. Drop by spoonful onto greased cookie sheet. Bake for 10 minutes and let cool on waxed paper.

PERSIMMON FUDGE

1 cup persimmon pulp

3/4 cup margarine

2/3 cup evaporated milk

3 cups sugar

2 cps (13 ounces) Marshmallow crème

1 teaspoon vanilla

2 cups powdered sugar, sifted

Combine persimmon pulp, margarine, evaporated milk and sugar and bring to boil (stirring constantly) until mixture gets to soft-ball state (232 to 238 degrees). Remove from heat and add marshmallow crème, vanilla, and powdered sugar. Add nuts, if desired. Pour into greased 8 x 12-inch pan and let set until firm.

PERSIMMON PUDDING

1/2 cup shortening

1/2 teaspoon salt

1 teaspoon vanilla

1 cup sugar

1 cup persimmon pulp

1/2 cup milk

1 teaspoon cinnamon

2 eggs, unbeaten

2 cups unsifted flour

2 1/2 teaspoons baking powder

Place shortening, salt, and vanilla in mixing bowl. Beat at medium speed until blended, about 30 seconds. Add sugar, gradually, continuing to beat, until thoroughly creamed, about 2 minutes. Add eggs, one at a time, beating at medium speed until well blended, about 1 1/2 minutes. Sift together flour, cinnamon and baking powder. Working quickly, add dry ingredients, persimmon pulp and milk, alternately, while beating for 1 to 2 minutes. Scrape bottom and sides of bowl with rubber scraper. Pour into greased 9 x 13-inch pan and spread evenly. Bake at 375 degrees for 25 to 30 minutes. Cool 5 minutes before removing from pan. Cool completely.

PERSIMMON PUDDING

2 1/2 cups persimmon pulp

1 cup white sugar

1 cup brown sugar

1 teaspoon soda

1 teaspoon baking powder

1/2 teaspoon nutmeg

3 eggs

1/2 cup melted margarine

2 cups flour

2 cups milk

1 teaspoon cinnamon

1/4 teaspoon salt

Combine all ingredients. Pour into 13 x 9-inch pan and bake at 350 degrees for 50 - 60 minutes.