*  Exported from  MasterCook  *
 
                      Mrs. Cawley’s Persimmon Pudding
 
 Recipe By     : 
 Serving Size  : 5    Preparation Time :0:00
 Categories    : Puddings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           Granulated sugar
    2                    Eggs
    1      cup           Brown sugar -- packed
    2      cups          Persimmon pulp
    1      cup           Milk
    1 1/2  cups          Soft bread crumbs
      1/2  cup           Sifted flour
      1/2  teaspoon      Salt
    1      teaspoon      Cinnamon
    1      teaspoon      Vanilla
    1      cup           Chopped nuts
    1      cup           Raisins
 
 Combine all ingredients.  Bake in a buttered loaf pan till it shrinks
 from sides (about 1-1/2 hr at 325).
 Serve warm with hard sauce. Batter should be thin, however, if TOO thin
 add more bread crumbs or flour.
 If you get hard persimmons, put them in a brown paper bag closed
 securely and under a bed and they will riped beautifully. Kathy Adams
 
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