Cookies

Thanksgiving Day with our family was extra special this year. It has been said, “ As old as you get, you’ll never find genuine love as something you get from family. Family love is more unconditional than any friendships and memories out there.”

This holiday Starla and Bruce May hosted our family gathering at their beautiful home, In Carmel

There is so much serious illness and concerns in the family unforeseen happinings during the year. It truly was a time on that specialday to thank God for our blessings and leave our troubles at the door.

The food was delicious and enjoyed by all. It had been several years since we spent Thanksgiving day together. Happy thoughts and love went out to family members unable to join us. They live in other towns and states.

This octogenarian continues to have concerns about my present health problems and will return to Hendrick County Hospital on Thursday for another of the on going health checks- out of control high blood pressure and feelings that I have never felt before now. So much medication is new to me as well.

Paul has far more health problems than me and needs me more than ever at this time.

Today I did surprise him with a batch my homemade oatmeal cookies. That put a smile on his face.

As I was mixing the dough he and I were reminiscing about the many things I baked back home harvesting from the land-the woods, trees, fields gardens and more. Many dozens of cookies, pies cakes and puddings were enjoyed by family, friends and fellow workers ,from Great Dane

Sears and neighbors. Sometimes simple treats and other times I went to great lengths to bring it together.

We gathered much goodness from those 40 acres north of town ,in Brazil. God provided, in abundance, the gifts to our advantage.

He said, Do you remember we picked up those piles of persimmons that dropped from the trees in the pasture/compound? The cookies were delicious! How could I not remember the fruit that once displeasured me and puckered my lips? Fact is, not many folks showed much interestin that fruit nor the elegant flavor and all the uses or possibilities. I will say I felt the same when I first tried them. Dad gave me advice on how to test and harvest after frost hit them.

When I moved back down the road in 1987 I renewed my interest in the l little fruit (a rich source of vitamin A and C. I have no worry about the soft-ripe unpleasant astringency of the fruit anymore.

My guinea pig, the tester of all things sugar sweet Mr. Paul loved the cookies , especially. The following recipe works for me when I can find them in produce section of the major markets . They may not be the same , often larger grown in the western states.

Persimmon Cookies

1 cup of persimmon pulp

1 teaspoon baking powder

1 cup sugar

I/2 cup of shortening

1 large egg

2 cups of flour

1 teaspoon cinnamon

1/2 teaspoon each of ground cloves, nutmeg and salt

1cup of raisons dates or prunes

1 cup of walnuts or pecans

Use your electric mixer to beat the pulp with baking powder, sugar, and shortening until creamy.

Add egg, flour, spices, raisons, and nuts. Drop by spoonfuls onto a greased cookie sheet. Bake at 350 from 12 to 15 minutes.

Who knows? It may be to your liking as well!