Saturday, October 8, 2016

Persimmon time again..... partly sunny .. windy...47*

Today is the first day it really and truly felt like fall so why not share a truly FALL  Like recipe!

Persimmon fruitcake

1/2 cup butter, softened
2/3 cup honey (OR sorghum)
3 eggs
1 cup raisins
1 cup nuts
1/2 cup dried fruit of your choice (pineapple tidbits or apricots are really good)
1 cup persimmon pulp
2 T. lemon juice
2 1/2 cups all-purpose flour
1 1/2 tsp. baking soda
1 tsp. cinnamon

Mash persimmons flat with a fork separate one cup pulp from seeds.
Cream honey, butter, and eggs together. add raisins, dried fruit and nuts.
sift dry ingredients into wet, stir just till combined.
Bake in two greased loaf pans at 325* for about an hour, test at 50 minutes, a knife inserted near center should come out clean. Cool five minutes in pan then remove to cooling rack and let cool completely. Wrap in plastic wrap and keep in the fridge at least over night, flavor gets better after a couple of days.

What kind of winter are we going to have??   You could find a ripe persimmon-- cut it open and choose one it's many seeds and carefully   cut the seed in half. look at the inside and see what it looks like to you!
If you see  spoon-shape, lots of heavy, wet snow will fall. Spoon = shovel!
If you see a  fork-shape, you can expect powdery, light snow and a mild winter. Fork = won't hold much snow
If you see a  knife-shape, expect  a very COLD winter --to be "cut" by icy, cutting winds.

Well, I don't know about all this, but there are people that will swear by it!
Regardless of a persimmons' capability of predicting the weather forecast. They do make a delicious fruitcake!

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