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Pickles and persimmons. (Readers' Favorite Recipes).

Persimmons are a wild fruit that were once used quite a bit, but at some point fell out of the public conscience.

The American persimmon grows in most parts of the United States and is the astringent variety. This means that if you try to eat the fruit while it's even a little bit unripe, you'll get a mouthful of alum that will make your lips pucker. The common-variety American persimmon should be allowed, to very ripe, orange and soft before it's eaten or used in baking. This happens in the late fall. Some people will even let them get a touch of frost and then just gather them off the ground.

I'm so glad that Evelyn Cooper asked for this mustard pickle recipe. It sounds wonderful, and I can't wait to try it. What agreat way to make pickles without canning them.

Evelyn Cooper of Athens, Ohio, asked for a recipe for making mustard pickles in a large jar.

"My mom made these pickles every year; they were a favorite. Now I make them," writes Carol Fisk, of Prophetstown, Ill.
Mustard Pickles


1 gallon vinegar
1 cup dry mustard
1 cup salt
1 cup sugar
1 generous tablespoon
  pickling spices


Mix all ingredients in large jar. Add small (2- to 6-inch) cucumbers to brine as they set on. "The smaller pickles are best," says Carol.

Reba Martin, of Painted Post, N. Y., requested a recipe for chocolate cinnamon buns.

Marian Spavin, of Mesa, Ariz., sent in this recipe.
Chocolate Cinnamon Buns


    1 package dry yeast
  3/4 cup warm water
  1/4 cup shortening
  1/2 teaspoon salt
  1/4 cup sugar
    1 egg
  1/3 cup dry cocoa
2 1/4 cups sifted flour,
       divided
    1 tablespoon butter,
       softened
1 1/2 teaspoons cinnamon
    3 tablespoons sugar
      (mix with cinnamon)
Icing:
  3/4 cup powdered sugar
      cream OR milk as needed
      chopped nuts


In a mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa and 1 cup flour. Beat 2 minutes at medium speed. Scrape sides and bottom of bowl. Stir in remaining flour; blend well. Scrape sides of bowl. Cover with a cloth; let sit in warm place until doubled in size (about 1 hour).

Stir down by beating 25 strokes. Turn soft dough out on well-floured board.

Roll into 12- by 9-inch rectangle. Spread butter over top of dough. Sprinkle with cinnamon sugar mixture. Roll up, starting with wide side. Pinch edge into roll. Slice roll into 12 pieces.

Place pieces in greased, 9-inch square pan. Let rise in warm place until doubled in size (about 40 minutes).

Heat oven to 375[degrees] F. Bake 25 minutes.

Mix icing to spreading consistency. Remove rolls from pan; frost immediately with icing. Sprinkle with chopped nuts. Serve warm.

Nancy Knapp, of Washington, D.C., asked for a recipe for persimmon pudding.

Cleda Parsley, of Corydon, Ky., sent in this recipe.
Persimmon Pudding


  2 cups sugar
  2 cups flour
  2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
  2 cups milk
  2 eggs
  2 tablespoons oil
  2 cups persimmon pulp


Heat oven to 350[degrees] F.

In a bowl, mix together sugar, flour and spices.

In another bowl, mix together milk, eggs and oil.

Combine the two mixtures; beat in persimmon pulp. Pour into a 9- by 13-inch baking pan. Bake for 40 to 45 minutes.

Note: To make persimmon pulp, very ripe persimmons must be put through a sieve so that skins and seeds are removed.

Helen Harlos of Ethel, Mo., requested a recipe for breakfast in bread.

Skip Lombard of Norton; Mass., sent in this recipe.
Breakfast in Bread


     1 round sourdough loaf
4 to 6 ounces sliced ham
   1/3 bell pepper, any color,
        thinly sliced crosswise
        and slightly sauteed
     3 ounces cheddar cheese,
        shredded or sliced
     3 ounces Monterey Jack
        cheese, shredded or
        sliced
     6 eggs, wet-scrambled
     1 can (2.5 oz.) black olives
     1 medium tomato, thinly
        sliced
     1 can (4 oz.) mushrooms OR
        8 ounces fresh mush-
        rooms, sliced and cooked


Heat oven to 350[degrees] F. Cut top off loaf of bread; remove soft interior of lid and bottom with a spoon, without breaking the crust. Discard removed bread or save for breadcrumbs.

To layer interior of loaf, place ham in the bottom. Top with bell peppers. Add a layer of cheddar and Monterey Jack cheese (use half the cheese). Then a layer of hot, slightly wet scrambled eggs. Add the olives. Layer in the tomato. Add another layer of cheeses. Top with mushrooms. Put on lid. Tightly double wrap loaf in heavy foil.

Bake for about 45 minutes. Remove from oven. Set loaf aside for about five minutes to rest. Cut into eight wedges to serve. An electric knife may help.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
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Author:Fraley, Amber
Publication:Grit
Article Type:Recipe
Geographic Code:1USA
Date:Aug 4, 2002
Words:796
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