I have really been enjoying the persimmons that Sue and Cecil brought us. The muffins are great also. 

Helen brought some cookies for all the gang that chat at Walmart, and some recipes that I am about to give you today.

I remember climbing the persimmon trees in my sister’s front yard and having a ball eating with my niece, Jorene in LaRue. We were very careful not to get one that wasn’t quite ripe. There is nothing more bitter than a not-so-ripe persimmon.

A friend of ours brought me three trees one year and some how, they got mowed down. They weren’t bearing so I bought a tame tree thinking that perhaps all of the wild ones were male. However it did not help them, but, the tame one has produced some. I have never made any cookies using them. I eat them right off the tree too fast.

Helen Broussard furnished these two recipes for you.

Persimmon Rice Pudding

• 4 cups cooked rice
• 1 1/4 cups sugar
• 1/3 cup all-purpose flour
• 3/4 cup chopped nuts
• 1/4 cup raisins
• 2 cups persimmon pulp, strained
• 1 teaspoon vanilla
• 1 1/4 cups milk
• 1 egg, well beaten

Combine cooked rice and persimmon pulp together and set aside. Mix sugar, flour, milk vanilla and beaten egg; add to rice mixture, mix well. Stir in nuts and raisins. Pour into well greased 3-quart baking dish. Bake for 45 minutes at 350 degrees. It is good served hot or cold. Serves 10 to 12.

Persimmon Cookies
These cookies would be cute cut into Thanksgiving designs.

• 2 cups flour
• 1 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon clove
• 1/2 teaspoon nutmeg
• 1 teaspoon soda
• 1 cup butter
• 1 cup persimmon pulp
• 1 egg, well beaten

Cream butter and sugar. Beat in egg and pulp. Sift all dry ingredients together. Combine remaining ingredients. Roll out and cut. Place on well greased cookie sheet. Cook 8 to 10 minutes at 350 degrees.

I don’t know how many cookies this will make. However, it should make enough to bring me a small bag.

Sounds gooder’ n syrup, Von