Recipes Included On This Page Tennessee Persimmon Cake Tofu Dressing Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tennessee Persimmon Cake Recipe By :The United States Regional Cook Book; 1947 Serving Size : 16 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter -- (45 mL) or other shortening 3/4 cup sugar -- (175 mL) 1 egg -- well beaten 1 3/4 cups sifted cake flour -- (425 mL) 3 teaspoons baking powder -- (15 mL) 1/2 teaspoon salt -- (2 mL) 1/2 cup milk -- (125 mL) 3/4 cup persimmon pulp -- (175 mL) Confectioner's sugar Preheat oven to 350F (180C). Line an 8-inch (20 cm) cake pan with waxed paper. Cream shortening and sugar together; add egg. Sift flour, baking powder and salt together; add alternately with milk to creamed mixture. Beat well. Add persimmon pulp. Pour into a waxed-paper lined pan. Sift confectioners' sugar over the top and bake in a 350F oven for 45 to 60 minutes. Makes one 8-inch cake. A note at the top of the recipe: "Gather Them After the First Frost, as the Mistletoe Begins to Whiten" From The United States Regional Cook Book; 1947 ed.; edited by Ruth Berolzheimer, Director, Culinary Arts Institute, Chicago. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 10 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 108 Calories; 3g Fat (23.1% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 188mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Tofu Dressing Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces tofu -- (225 g) 2 tablespoons olive oil -- (30 mL) 1/2 lemon -- juice of 1 teaspoon tamari soy sauce -- (5 mL) 1/4 teaspoon sea salt -- (1 mL) 1 tablespoon finely chopped fresh parsley -- (15 mL) Freshly ground black pepper -- to taste Process the tofu, oil, lemon juice, tamari and salt in a blender or food processor until creamy. Stir in the parsley and a little pepper. Taste and adjust seasonings if desired. From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986. ISBN 0 7225 1224 4. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 422 Calories; 38g Fat (75.8% calories from fat); 19g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 824mg Sodium. Exchanges: 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates.

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