Thursday, July 19, 2012

ROBERTA'S PERSIMMON ROLL

This is another old recipe from Southern Indiana during my young days there (a long time ago!).  For you Bedford folks, this recipe is from Roberta Hill who lived out East 50.

1 cup persimmon pulp (fresh or frozen is okay)
1 cup nuts, chopped
1 1/2 lbs graham crackers (rolled fine)
3/4 to 1 cup brown sugar (sweeten as much as you prefer)
15 marshmallows, cut into quarters

Mix well, using about 3/4 of the cracker crumbs.  Make into a roll.  This is easily done if you spread the remainder of the crumbs on a sheet of wax paper.  Pat and roll the crumbs on the outside making a crust.  Rolll in foil and deep in refrigerator.  Slice to serve.  This will keep for about three weeks.

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