Makes 1½-quart loaf or 6-cup Bundt. Recipe is by Teresa B. Day. 3-5 ripe Hachiya persimmons, pureed (1 cup pulp) 2 cups all-purpose flour 1 teaspoon baking soda ½ teaspoon ground cinnamon â…› teaspoon ...
In a bowl, dress the leaves, celery (drained and dried), persimmon and croutons with half the dressing. Layer through the ...
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