Tuesday, December 15, 2009

Happy Holidays!

I really needed to use up all the persimmons that people have been donating to our household. So I made persimmon-apple sauce, and I canned it even using directions from the Ball Blue Book of canning.


Then I made Persimmon-Apple Sauce Cookies.

Persimmon-Apple Sauce Cookies

½ cup vegetable oil

1 cup persimmon-apple sauce

½ cup dark brown sugar (up to 1 cup if you prefer sweeter cookies)

2 eggs

1 tsp. vanilla

1 tsp. baking soda

2 cups flour

1 cup oats

1 cup flake coconut

1 TBSP cinamon

1/2 tsp ground ginger

½ cup chopped pecans

Heat oven to 350 degrees.

Mix dry ingredients (baking soda, flour, oats, coconut, cinnamon, ginger) in small bowl; set aside

Beat vegetable oil, persimmon-apple sauce, and sugar until creamy. Add eggs, one at time followed by vanilla. Blend in dry ingredients, once cup at a time. Add nuts last.

Bake ¼ cup or smaller size scoops for 10 minutes on baking sheet.