PATTI'S PERSIMMON PUDDING

My longtime friend Patti Crane in Indiana is known for her great baking. This is her persimmon pudding recipe that many friends have requested. She is allowing me to share it here for you.

Persimmon pudding recipe...almost like my Aunt Margaret's
1 1/2 c. Sugar
1/2 c.margarine melted ( I use butter)
3 eggs
1-2 cups persimmons
1 c. Milk
2t baking powder
1 t cinnamon
1/2 t vanilla
2 c.flour

Mix and put in 9x13 pan. Bake at 400 degrees for 45 minutes or until done

Topping
3T flour
1 1/2c. Water
1 c. Brown sugar
1 t. Margarine ....or butter
1 t. Vanilla
Mix flour and water...cook until it forms a smooth mixture...stirring constantly
Add...sugar,margarine and vanilla
Cook until very thick
Pour over pudding and cool

Eat and enjoy!!

MARVIN WILLIAMS' PECAN PIE POUND CAKE

NOTE: All words and comments are Mr. Williams'.
My famous Pecan Pie Pound Cake! Many have asked me to make this for them. So, here is the recipe. The top does taste like pecan pie on top of pound cake! 

4 stick butter 
4 cups sugar 
4 cups flour (cake or all purpose) 
8 large eggs 
8 oz cream cheese (note amount not given)
vanilla flavoring (note amount not given)
I leave my cream cheese, butter and eggs out to reach room temp. Cream butter, cream cheese and sugar until smooth, add eggs one or two at a time, then add flour one cup at a time. Last, add your vanilla flavoring. Grease and flour your tube pan and pour in batter. Sprinkle liberally with pecans and brown sugar on top. Bake on 300 degree for 1 hour and 15 minutes, increase heat to 325 and bake another 30 minutes. You can test for doneness with a wooden skewer. If you insert and cake is not done (still wet), allow to bake a little longer until skewer can be inserted and comes out dry. Remove from oven and allow to cool a few minutes before removing from pan. Then, drizzle with a jar of caramel. As always, my recipes are a guide. Be creative...make it your own!

CUTE AND EASY WAY TO DECORATE GINGERBREAD COOKIES

I saw this picture and thought it would be a cute and easy way to let the kids help you decorate gingerbread boys and girls!

TO MY FELLOW CHOCOHOLICS!

Each morning I check to see what the top 5 recipes are on this blog for the past week. The list is based on the past 7 days. Often I have to smile as I realize many of you are chocoholics like me.  Often 3 out of the 4 are chocolate recipes.  Today I laughed as I read the list, all 4 were chocolate recipes!  Two brownie recipes, a chocolate bundt cake and a chocolate pie.  Readers after my own heart!

EASY WW STRAWBERRY PIE

1 reduced-fat graham cracker pie crust
1 pkg (4-serving size) sugar-free strawberry jello
1/4 cup water
1 carton (8-oz) reduced-fat frozen whipped topping, thawed
2 cartons (6-oz each) fat-free strawberry yogurt
8 large fresh strawberries for garnish, if desired

In a glass microwave safe measuring cup, heat the water to boiling in the microwave.

In a large glass mixing bowl combine the gelatin and the boiling water. Using a wire whisk, stir until gelatin is completely dissolved. Again, using the whisk, stir in the two cartons of yogurt. Gently fold in the whipped topping until blended.

Using a silicone spatula, transfer the mixture into the crust, spreading evenly. Cover and refrigerate for at least 2 hours to set.

To serve, cut pie into 8 slices. Top each slice with a fresh strawberry you have cut to fan out, if desired.
 
Approximately 5 WW pts per serving.

CHOCOLATE!

For those of you who follow my blogs, you know I love chocolate!  And being a diabetic for the past 5 years hasn't changed that one bit.  It warms my heart to know that my blog readers also love chocolate.  Recipes containing chocolate get many more hits on this blog than any other type.  So if you think I post too many chocolate recipes because that is what I like, you are wrong.  I post so many chocolate recipes because that is what my readers demand.  Way to go, readers!

INFO ON VANILLA

Have you ever wondered how to substitute one type of vanilla for another?  If so, here are the substitutions:

• 1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract
• 1 whole vanilla bean = 1 tablespoon vanilla extract

You can figure the other variations from there.

CANDY CORN-MARSHMALLOW CRISPY TREATS

1/4 cup butter
6 cups miniature marshmallows
12 drops yellow food coloring
4 drops red food coloring
6 cups crispy rice cereal
2 cups candy corn

In a large microwaveable bowl, microwave butter on high 45 seconds or until melted.  Add the marshmallows and toss to coat.  Microwave 1 1/2 minutes or until the marshmallows are completely melted and the mixture is well blended.  Stir in the food colors after the first 45 seconds.

Add the cereal and candy corn; mix well.  Press onto the bottom of a 9 x 13-inch pan that has been sprayed with nonstick cooking spray.  Allow to cool completely before cutting into 12 bars.  Cut each bar in two diagonally.

Yield: 24 diagonals

Note: This is a Kraft Foods Recipe.