Nancy Reagan

Persimmon Pudding at Nancy's. By Alex Hitz on Thursday, December 3, 2015. More often than not,. Nancy Reagan's Christmas tradition—one she's served every year since she married, as her mother did before her—is all-American Persimmon Pudding with Hard Sauce. It's this country's answer to a steamed spice pudding from England, and.

Nancy Reagan

A Recipe for Nancy Reagan'S Persimmon Pudding that contains cinnamon,nutmeg,baking soda,salt,raisins,walnuts,water,butter,sugar,powdered sugar,eggs,fl Javascript must be enabled for the correct page display

Nancy Reagan

CATEGORYCUISINETAGYIELD Fruits, Eggs, Grains, DairyDesserts1Servings INGREDIENTS 1cSugar 1/2cButter, melted 1cFlour, sifted 1/4tsSalt 1tsGround cinnamon 1/4tsGround nutmeg 1cPureed persimmon pulp, 3-4 Very ripe fruit 1/2tsBaking soda 2tsWater, warm Brandy 1/2tsVanilla 2Eggs, lightly beaten 1cSeedless raisins 1/2cWalnuts, chopped (opt) BRANDY WHIPPED CREAM SAUCE 1Egg 1/3cButter, melted.

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Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan'S. food.com Selry. loading. X. Ingredients. 1⁄2 cup butter, melted; 1 cup sugar; 1 cup flour, sifted; 1⁄4 teaspoon salt; 1 teaspoon cinnamon; 1⁄4 teaspoon nutmeg; 1 cup persimmon pulp (3 to 4 very ripe persimmons).

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Steamed persimmon pudding is not something you see often on restaurant menus; in California, it remained in the domain of home cooks, passed on in community cookbooks and from homemaker to homemaker for most of the 20th century.. Some suggested one teaspoon of booze, while Californian Nancy Reagan's included three tablespoons. The recipe.

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In bowl stir together sugar and melted butter. Resift flour with salt, cinnamon, and nutmeg. Add to butter mixture. Add persimmon pulp, baking soda dissolved in warm water, 3 tablespoons brandy and vanilla.

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Generously grease and 8-by-8-inch baking pan. Preheat oven to 325 degrees. Using a wooden spoon, stir baking soda into persimmon pureed and beat well. Add egg and sugar. Beat well. Add flour.

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For Ronald and Nancy Reagan, the dutiful requirements had to do with scheduling.. Allman almost always served persimmon pudding, using a recipe from Carolyn Deaver, the wife of Reagan's.

Nancy Reagan

cinnamon and nutmeg. Add to butter mixture. Add persimmon pulp, baking soda dissolved in warm water, 3 tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on wire rack in kettle. Pour in

Nancy Reagan's Persimmon Pudding, BrandyWhipped Cream Sauce, and

It is a spicy bread pudding with the unique flavor of persimmons, which are plentiful in November and December. Be sure that the hachiya persimmons are ripe. Persimmon Pudding W/ Brandy Whipped Cream Sauce (Nancy Reagan's. July 8, 2023

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1 tablespoon brandy. Stir together butter and sugar. Resift flour with salt, cinnamon and nutmeg and add to butter and sugar mixture. Add persimmon pulp, baking soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly but lightly. Add raisins, pecans and orange peel, stirring until mixed.

Nancy Reagan

1: c: Sugar: 1/2: c: Butter, melted: 1: c: Flour, sifted: 1/4: ts: Salt: 1: ts: Ground cinnamon: 1/4: ts: Ground nutmeg: 1: c: Pureed persimmon pulp, 3-4: Very ripe.

Nancy Reagan

Nancy Reagan's Persimmon Pudding - Persimmon Pudding

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Add persimmon pulp, baking soda dissolved in warm water, brandy, and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed. Turn into buttered 6 cup heat-proof mold. Cover and place on wire rack in kettle. Pour in enough boiling water to reach halfway up side of mold.

Nancy Reagan's Persimmon Pudding with Brandy Whipped Cream Sauce

Nancy Reagan's Persimmon Pudding. • 1 cup persimmon pulp (3 to 4 chopped nuts (optional) ripe ones) Stir together the melted butter and sugar. Resift the flour with salt, cinnamon, and nutmeg.

Nancy Reagan

Stir in persimmon pulp. Dissolve baking soda in warm water. Add to mixture with 3 Tablespoons brandy and vanilla. Add eggs, mixing lightly but thoroughly. Add raisins and nuts, stirring just until mixed. Turn into buttered 5 to 6 cup heat-proof mold. Cover and place on rack in kettle. Pour in enough boiling water to reach halfway up sides of mold.