Text 13435, 64 rader
Skriven 2008-09-07 23:44:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: TS Hannah
=====================
 -=> On 09-07-08  08:57,  Dave Sacerdote <=-
 -=> spoke to All about TS Hannah <=-

 DSac> Hey, East Coasters...  Hope you're all OK after Tropical Storm Hannah
 DSac> yesterday.  We got several inches of rain, some of which is in my

No problem here.  Got a lot of rain and some wind for one day.  Only
result was that one of our tomato plants in a pot on the deck got its
stakes busted.  Also, the sweet-gum street trees in front of houses on
our street let go a lot of their sticky little balls.  If you don't know
the sweet-gum tree, its seed come packed inside a small (about 1 inch in
diameter) ball that has little prickly things all around.  A big
clutter, and not at all nice to step on.

Now here is a recipe that I'll bet no one here has tried:-}}  I have had
persimmons, but cannot imagine what they'd taste like in a pie.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PERSIMMON PUDDING
 Categories: Dessert, Fruit
      Yield: 6 servings
 
      1 c  Pureed persimmons (skinned)
      2 ts Baking soda
    1/2 c  Butter; room temperature
  1 1/2 c  Sugar
      2    Eggs
      1 tb Lemon juice
      1 tb Rum
      1 c  All-purpose flour
      1 ts Ground cinnamon
    1/2 ts Salt
      1 c  Chopped walnuts or pecans
      1 c  Raisins
 
  FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with
  enough water to come halfway up sides of mold. Place kettle over
  medium heat and let water come to boil while you prepare pudding
  batter. Mold must have lid or be snugly covered with foil while
  steaming (coffee can with plastic lid will work). Place rack or Mason
  jar ring on bottom of kettle so that water can circulate under mold
  while steaming. Grease the mold. In small bowl, combine persimmon
  puree and baking soda. Set aside while mixing other ingredients
  (persimmon mixture will become quite stiff). In mixing bowl, cream
  butter and sugar. Add eggs, lemon juice and rum and beat well. Add
  flour, cinnamon and salt and stir to blend. Add persimmon mixture and
  beat until well mixed. Stir in nuts and raisins. Spoon batter into
  mold, cover tightly and steam 2 hours. Remove mold from kettle and
  set aside 5 minutes. Turn onto rack to cool completely or to cool
  just a little and serve warm.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:50:34, 07 Sep 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)