Covered Bridge Bonus
October 17th, 2008. Filed under: Nancy's Recipe Box.I’m sharing two of the recipes that I used for my Covered Bridge Festival baking. My grandmother mostly baked pies, but I was the cookie and bread queen. These cookies were big sellers. They were not the run of the mill cookies. Most first time visitors had never tasted them before. Especially the persimmon.
PERSIMMON COOKIES
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1 cup persimmon pulp
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1 cup chopped nuts
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1 cup raisins
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1 cup white sugar
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1/2 cup butter
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2 cups flour
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1 tsp baking soda (dissolve in pulp)
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1/2 tsp cloves
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1/2 tsp cinnamon
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1/2 tsp nutmeg
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1 egg
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dash salt
Cream the sugar and shortening together. Add raisins and nuts to the flour. Beat egg and add to pulp. Add pulp mixture to sugar mixture. Sift dry ingredients and add last. Drop on greased cookie sheet. Bake at 350F for 20-25 minutes.
PUMPKIN COOKIES
- 1 1/4 cup sugar
- 1 tsp baking soda
- 1/2 cup shortening
- 2 cups sifted flour
- 1 egg
- 1 cup strained, cooked pumpkin
- 1/2 tsp salt
- 1 cup seedless raisins
- 1 tsp cinnamon
- 1/2 cup peanuts or chopped pecans
Cream sugar and shortening together. Beat in eggs. Sift dry ingredients and add to creamed mixture along with pumpkin. Beat to blend thoroughly. Fold in raisins and nuts. Drop by teaspoon on greased baking sheet. Bake in 350F oven for 12-15 minutes or until done. Makes 3 dozen. Will keep for 8-10 days.
Now you can enjoy a little taste of the festival.
October 16th, 2010 at 20:12
mmm reminds me of my Aunt’s persimmon pudding, YUM!
to bad that fruit doesn’t grow near me.