Sunday, February 22, 2009


To enjoy the light within is not the result of our effort but of God's loving kindness.
- Gregory the Great

Victor Hugo:
"To think of shadows is a serious thing."

Allen Hall Mulberry Tree



2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups sugar
1 cup milk
2 cups persimmon pulp
2 eggs
2 teaspoons vanilla extract

Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9x13 inch loaf pan.
Whisk together the flour baking powder, baking soda, salt, and sugar in a bowl, set aside. Whisk together the eggs, persimmon pulp, milk, and vanilla extract in a separate bowl until smooth. Fold the persimmon mixture into the flour mixture until no dry lumps remain. Pour into the prepared pan.

Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. Cool in the pan for 10 minutes, then remove from the pan, and allow to cool completely on a wire rack before icing.
I've not tried this recipe, BUT if I acquire some persimmons, I will give it a try!

Mayhaw Jelly

A Good Friend gave Dear Hubby some homemade Mayhaw Jelly. He says it is absolutely delicious!
This friend also makes a very good potato soup mix! AND she is making a wedding cake for a friend's wedding!!

The very word 'mayhaw' caused Hubby and a friend who grew up in East Texas to begin reminiscing about mayhaws, mulberries, persimmons, and chinquapin (which hubby states are nuts too bitter to eat - and grow wild in North Louisiana, Southern Missouri, and Arkansas - and who knows where else . . .).

It was such fun to hear Hubby and Friend wax nostalgic as they spoke of climbing the fruit trees to sit on a branch and eat the fruit to their heart's delight - which of course brought back other memories for them of those glorious childhood days.

Ah - memories. I loved it!