Monday, February 2, 2009

PERSIMMON FESTIVAL BROWNIES WITH CREAM CHEESE FROSTING

2 cups persimmon pulp
2 cups all-purpose flour
2 cups sugar
2 cups buttermilk
1 1/2 cups butter
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/3 tsp nutmeg
3 eggs

Cream sugar and butter together; add persimmon pulp, buttermilk and eggs. Mix together flour, baking powder, baking soda, cinnamon and nutmeg. Bake in greased and floured pan for 30 minutes in a 350 degree oven. Cool and frost with the following icing.

CREAM CHEESE ICING:
3 oz cream cheese
1/2 stick butter
1 lb powdered sugar
1 tsp vanilla
1 cup chopped pecans
2 tbsp milk

Cream together the butter and cream cheese; add vanilla and milk; mix well. Add powdered sugar and blend in well. Spread over the brownies. Sprinkle with chopped nuts.

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