Persimmon Pudding -- Quad-Cities Online Recipe Book
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Desserts:

Persimmon Pudding

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Ingredients

1/3 cup butter, softened
2 cups sugar
2 large eggs
2 cups persimmon pulp
1 cup buttermilk
1 teaspoon baking soda, dissolved in buttermilk
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
2 cups milk
1 tablespoon cinnamon

Instructions

Cream the butter, sugar and eggs. Add persimmon pulp. Add buttermilk and sweet milk, blend. Add dry ingredients. Mix well. Butter a 9x13-inch pan (only use butter). Bake at 350 degrees F. for 50-60 minutes. Do not overbake; it will fall after baking. Serve after cooled with cool whip on top.

Shelly Carling-Kelly
Davenport



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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