Thursday, November 25, 2010

Happy Thanksgiving

Last night at 10 I finished the farm cloth and very soon we'll be off to deliver it.  Meanwhile here's the persimmon pudding recipe for Elizabeth.  This was given to me by my auntie nearly 40 years ago...the book,( Cooking for Company, by the editors of the Farm Journal, 1968) is falling apart and the pages, particularly this one, are all stained and crumbly, but the recipe seems to get better and better.  It's called Hoosier Persimmon Pudding (Hoosier=Indiana)

2 cups osterized persimmon pulp,  3 eggs,  1 and 3/4  cup milk.  Mix together.

Sift together 2 cups flour, 1/2 teaspoon baking soda, 1 teaspoon salt, 1 and 1/2 cup sugar and 1teaspoon CORIANDER.

Pour persimmon misture into dry mixture.  ADD 3 TABLESPOONS MELTED BUTTER.  Stir briefly.

Pour into greased pan and bake in 325 degree oven about one hour.  Serve warm or cold with or without whipped cream.  Makes 12 servings.

Don't forget the butter or the coriander.  I have done that several times, so I put them in caps.

Lastly here is one last bit of this beautiful color.  I can't bear to sweep up the leaves yet.  I'm so grateful to all of you who make blogland such an inviting place.  Happy Thanksgiving, however you celebrate it!


  1. Hi suzanne,

    happy thanksgiving!
    Your farm cloth is beautiful!! I love the three dimensional effect of the river, and the cloud. ARe you going to do "cloth whispering"?


  2. Hi Sandra, thank you so seems odd to have finished it...actually I want to add some more quilting when I'm at the farm visiting. Trying to learn what is the right amount of quilting...Yes! I'm really looking forward to "cloth whispering". I miss being in Jude's classes. Also I hope to take the advanced cloth to cloth...will you be doing that one?

  3. I love your farm cloth and all of your sewing. You're an inspiration -- thanks for sharing!

  4. have delivered the beautiful
    quilt...i saw the piece at the top as
    a rainbow of sunshine. they must just love
    i wish i had persimmons, i wrote the recipe
    down in case someday i do.

    has been just ordinary days here, my daughter
    and i for the first time having the OPTION of
    not creating a day. i made popcorn with LOTS
    of butter and she (at her house) made waffles.
    might be the only year this happens, so we
    were happy to take advantage of it.

    but i am thankful for you, and all of Us.

  5. Grace, there is something so wonderful about a plain old ordinary day. Yum, popcorn...makes me want to go to a movie...hmmm. I am very very grateful to you and each of my blogland friends...because of all of you the world is a much better place now for me.

  6. Thankyou Suzanna! I love persimmons, both the sweet and the astringent-sweet and am very keen to try this pudding.I may have to wait till the year cycles around to autumn pof course.
    that is a wonderful picture cloth you made for your friens. It's always a pleasure to drop by your blog. I do hope Thanksgiving was lovely.

  7. Thanks Elizabeth! I love Thanksgiving because it's a chance to really look at how much there is to be grateful for...even the difficulties.

  8. Hi Jude...thanks! It's about the water cycle...the rain and the water and the evaporation and then the sun and it starts all over again!

  9. erm I don't want to be an idiot but could you tell me what persimmon is and what osterized means - I don't think it's a UK think but I like unusual recipes! Your farm quilt is wonderful.

  10. Hi Clare...I don't know if persimmons grow's an orange fruit...there are 2 kinds, fuyu and hachiya. The fuyu is a flattened round shape and is sort of crunchy to eat. The hachiya is rounder, loosely heart-shaped and has to get ripe and soft before it can be eaten with enjoyment...otherwise it's very astringent! But once it's ripe it's something from paradise with a beautiful orange color. I had never heard of them before I moved here and one was planted in my front yard. This year I'm making lots of jam.

    Actually osterized just means blended into pulpy stuff. I think I picked up that term from my grandmother, because the old machines were made by the Oster company!

    I put some photos of the persimmons here:

    Thanks for visiting, Clare.

  11. oh and I think we call it a Sharon fruit and they don't grow here - the ones we get are from Israel - I have sometimes put them with pork

  12. Hi Clare (sorry Blogger won't let my replies be directly after the applicable comment) That sounds so you make a jam from them or cook them with the meat? The jam I make is delicious with chicken and fish...I use it almost like a chutney.