Alice Cottle from Fort Bragg, Calif., was looking for a recipe for persimmon bread. Lorraine Hatter from Tremont, Pa., sent in a recipe she found in September/October issue of Good Old Days magazine for the bread. Persimmons are a fall or winter fruit that are very good eaten raw or cooked to make lovely bread when gently spiced with cinnamon and augmented with raisins and chopped walnuts as in this recipe.
This bread is moist and delicious, and keeps well for several days so it makes an ideal gift.
* Anita Charles from Greensboro, N.C., is looking for a marinated flank steak recipe that uses garlic and frozen orange juice and maybe soy sauce.
* Sheila Temporado from Severn is yearning for a recipe for English-style pork pie that is eaten cold.
If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail firstname.lastname@example.org. Letters might be edited for clarity.
Makes: 2 loaves (about 8 slices each)
cup pulp from fully ripe persimmons (see instructions below)
cup light brown sugar
cup vegetable oil
teaspoon baking soda
scant teaspoon salt
teaspoon baking powder
cup chopped raisins
cup black walnuts, chopped
To make persimmon pulp: Use any variety of ripe persimmons that are soft, dusky orange with a faint purple tinge. Wash persimmons, peel them, remove seeds and cut fruit into chunks. Place in a heavy pan and add a small amount of water. Cook until chunks are soft. Strain.
To make bread: Preheat oven to 350 degrees. Grease 2 small loaf pans.
In a large mixing bowl, combine persimmon pulp, brown sugar and oil, mixing thoroughly. Stir in eggs; blend well.
Sift together flour, baking soda, salt, baking powder and cinnamon. Stir dry ingredients into persimmon mixture. Add raisins and nuts. Mix well. Pour into pans and bake 50 minutes. Test for doneness and bake another 10 minutes if needed. Cool upside down on rack.
Per serving: 304 calories, 19 grams fat, 2 grams saturated fat, 4 grams protein, 30 grams carbohydrate, 1 gram fiber, 26 milligrams cholesterol, 243 milligrams sodium
Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.