Food tips

Kitchen Tip : Match the size of the pan to the heating element; more heat will get to the pan and less will be lost to the surrounding air or found by the pan handle! A 6-inch pan on an 8-inch burner will waste over 40 percent of the energy.

Buy Seasonal Food : Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom, but it still matters! Buy local and seasonal to guarantee the best quality food you can get.

Oven Tips : With conventional ovens, minimize the preheating time. Unless you're baking breads or pastries, you may not even need to preheat.

Cooking safety

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Don't ever leave the deep fat frying pan unattended.

Persimmon Pudding Recipe

	Category	Dessert Recipes
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Ingredients And Procedures

1 c Pureed persimmons (skinned)

2 ts Baking soda

1/2 c Butter; room temperature

1 1/2 c Sugar

2 Eggs

1 tb Lemon juice

1 tb Rum

1 c All-purpose flour

1 ts Ground cinnamon

1/2 ts Salt

1 c Chopped walnuts or pecans

1 c Raisins

FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with enough water to come halfway up sides of mold. Place kettle over medium heat and let water come to boil while you prepare pudding batter. Mold must have lid or be snugly covered with foil while steaming (coffee can with plastic lid will work). Place rack or Mason jar ring on bottom of kettle so that water can circulate under mold while steaming. Grease the mold. In small bowl, combine persimmon puree and baking soda. Set aside while mixing other ingredients (persimmon mixture will become quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add flour, cinnamon and salt and stir to blend. Add persimmon mixture and beat until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover tightly and steam 2 hours. Remove mold from kettle and set aside 5 minutes. Turn onto rack to cool completely or to cool just a little and serve warm. ~--

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<h1>Persimmon Pudding</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>1 c Pureed persimmons (skinned) <P>2 ts Baking soda <P>1/2 c Butter; room temperature <P>1 1/2 c Sugar <P>2 Eggs <P>1 tb Lemon juice <P>1 tb Rum <P>1 c All-purpose flour <P>1 ts Ground cinnamon <P>1/2 ts Salt <P>1 c Chopped walnuts or pecans <P>1 c Raisins <P>FILL KETTLE THAT IS LARGE enough to hold a 2-quart pudding mold with enough water to come halfway up sides of mold. Place kettle over medium heat and let water come to boil while you prepare pudding batter. Mold must have lid or be snugly covered with foil while steaming (coffee can with plastic lid will work). Place rack or Mason jar ring on bottom of kettle so that water can circulate under mold while steaming. Grease the mold. In small bowl, combine persimmon puree and baking soda. Set aside while mixing other ingredients (persimmon mixture will become quite stiff). In mixing bowl, cream butter and sugar. Add eggs, lemon juice and rum and beat well. Add flour, cinnamon and salt and stir to blend. Add persimmon mixture and beat until well mixed. Stir in nuts and raisins. Spoon batter into mold, cover tightly and steam 2 hours. Remove mold from kettle and set aside 5 minutes. Turn onto rack to cool completely or to cool just a little and serve warm. ~-- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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