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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Baked Persimmon Pudding


desserts, fruits

1/3 cup butter
3 each eggs
1 1/2 cup persimmon pulp
3/4 cup honey
1 1/2 cup whole wheat pastry flour
2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 pinch of ground cloves
1/3 cup milk
1 salt to taste
1 cup chopped nuts
1 cup raisins

Cream butter. Add eggs, persimmon pulp and honey. Sift dry ingredients together and mix in. Stir in milk. Add nuts and raisins and stir well. Pour into greased 2-quart baking dish or bundt pan. Bake at 325F for 40-50 minutes until cake tester comes out clean. Serve warm with whipped cream or brandy sauce. Brandy Sauce: 2/3 c honey; 1/2 c water; pinch salt; 4 ts corn starch; 1/4 c water or apple juice; 4 ts butter; 6 tb brandy. Combine honey, water and salt in small, heavy saucepan. Bring to a boil and cook 3-4 minutes. Dissolve cornstarch in water, and add slowly to the honey mixture. Cook over very low heat, stirring constantly until mixture thickens. (Watch carefully to prevent scorching.) Remove from heat, add butter, stirring until it is blended into the sauce. Add the brandy and stir well. Serve over ice cream, pudding, or fruit. Makes about 1 1/4 cups. Note: This is especially delicious made with a fruit-flavored brandy. Typed for you by Loren Martin, Cyberealm BBS and home of Kook-Net Watertown NY 315-786-1120