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|1 c||persimmon pulp|
|1 c||brown sugar|
|1 1/2 c||shortening|
|1 tsp||baking soda|
|1/4 tsp||ground cloves|
|1/2 c||chopped nuts|
decatur, AR (pop. 1,699)
Member Since May 2012
Persimmons trees are plentiful around Arkansas and if you bite into one before it's ripe you'll find it's very bitter. It becomes ripe after the first frost. Also the old wives tales say if you split the seed in two depending what you see a spoon, knife, or fork it will tell if there will be alot of snow, ice, or cutting cold scheduled for the winter. This is Betty Duncan's recipe.
Mix sugar, shortening, egg, and persimmons. Add dry ingredients. Mix well.
Grease baking sheet. Drop by spoonfull. Bake at 350 for 12-15 minutes.