Persimmon Orange Delights (Cookies)

1/2 cup butter or margarine

1 cup brown sugar

2 eggs

1 cup persimmon pulp

1 tablespoon orange rind – grated

1/2 cup orange juice

2 1/2 cups flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon mace or cloves

1/2 teaspoon salt

1 cup nuts -- coarsely chopped

1 cup raisins

Cream butter and sugar lightly, then add next four ingredients.  Measure flour and add soda, baking powder, spices and salt.  Stir once together then add to first mixture.  Fold in nuts and raisins. 

To make Drop cookies, drop by teaspoon on greased cookie sheet.   Bake at 375 for 12-15 minutes.

To make persimmon brownies, pour into a 13 x 9 inch greased pan.  Bake at 350 degrees for 20 to 30 minutes or until brownies start to leave sides of pan. 

Cut in squares and serve a la mode with ice cream or sweetened whipped cream sprinkled with grated orange rind.

Makes 3 dozen drop cookies, or 12 squares.

Gram's Persimmon Pudding

1 egg

1 cup persimmon pulp

1/2 cup canned sweetened condensed milk

1 teaspoon vanilla extract

1 tablespoon melted butter

1 cup white sugar

1 cup all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

Preheat the oven to 300 degrees F. Butter a 1 1/2 quart casserole dish.

In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish.

Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned. 

Yields: 4 servings