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Recipe Name: Persimmon Pudding Indiana Style Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
1 Cup(s) Sugar, white
1 Cup(s) Sugar, dark brown packed
2 1/4 Cup(s) Flour
1 Tablespoon(s) Baking Powder
1 Teaspoon(s) SODA
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) Allspice
1/2 Teaspoon(s) Salt
2 Cup(s) Persimmon pulp
1 Cup(s) Buttermilk
2 Eggs
Directions:
Preheat oven to 350 degrees. In a large bowl, measure all
ingredients.With mixer at low speed, beat ingredients just until batter
is smooth.Pour batter into two 9 x 9 inch pans; level batter with
spatula. Bakefor 50 minutes or until toothpick inserted in the center
comes outclean. Serve with whipped cream. Randy RiggDate: Wed, 26 Jun
1996 21:23:44 -0500From: pickell@cyberspc.mb.ca (S.Pickell)MM-Recipes
Digest V3 #179From the MealMaster recipe list. Downloaded from Glen's
MM RecipeArchive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 132
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 23.9mg
Sodium: 272mg
Potassium: 71mg
Carbohydrates: 28.1g
Fiber: <1g
Sugar: 14.1g
Protein: 3.1g


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