Persimmon Fudge
4 c. sugar
1 stick margarine
1/2 pint marshmallow cream
1 c. chopped nuts
2/3 c. persimmon pulp
1 c. evaporated milk
1 tsp vanilla

Combine sugar, milk, butter and persimmon pulp in a heavy saucepan. Cook over medium heat, stirring constantly, until the candy reaches the soft ball stage (236F)*. Remove from heat, add marshmallow cream, nuts and vanilla. Pour into buttered pan. Cool and cut.

*Candy has reached the soft ball stage when a bit dropped into a glass of cold water forms into a ball.

Persimmon Bread
1 1⁄2 cups sugar
2 eggs, beaten
1 cup persimmon pulp
1 3⁄4 cups flour
1⁄2 teaspoon baking powder
1 teaspoon baking soda
1⁄2 teaspoon nutmeg
1⁄2 teaspoon clove
1⁄2 teaspoon allspice
1⁄2 teaspoon salt
1 teaspoon cinnamon
1⁄2 cup chopped walnuts
1⁄2 cup chopped dates (optional)

Preheat oven 350 degrees. In a large bowl blend sugar and oil; add eggs and persimmon pulp.In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well. Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick. Turn out on wire rack to cool. Freezes well.

Persimmon Pudding
1 cup pulp
3⁄4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1⁄2 teaspoon nutmeg
1 cup milk
1⁄4 lb butter
1⁄2 teaspoon cinnamon

Combine persimmon pulp with sugar. Beat in eggs. Mix in milk, then butter. Sift or stir flour with baking powder, cinnamon, nutmeg. Mix with persimmon mixture. Pour batter into a well greased 9-inch square cake pan. Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

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