"Piehole" in Midwestern means "mouth," as in "Shut your piehole." Preferably we shut it on some tasty home cooking. We love to grow, market, buy, cook, bake and grill so we can feed our faces, chow down, pig out, scarf & whatnot. I'm a born Midwestern home cook posting foods and recipes that show up in front of me, because like all Midwesterners I eat what's put in front of me. Pull up a chair. What can I get you?

Saturday, November 9, 2013

Persimmon and Black Walnut Bread: Ozark Recipe

Classic Ozark recipe. To get pulp, press whole, very ripe persimmons through a colander. Retail persimmon puree is very, very hard to find.

Persimmon and Black Walnut Bread

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup persimmon pulp
1 cup sugar
1/2 cup milk
2 eggs
1/2 cup softened butter or margarine
1 cup chopped black walnuts

In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl, combine the persimmon, sugar, milk and eggs, then add the flour mixture and the softened butter and mix until the dough is well blended. Stir in the nuts. Spread the batter in a well-greased loaf pan and bake it at 350 degrees for 45 minutes or until done.

Recipe from Mother Earth News, September/October 1974.

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