Hello, so glad you could stop by! Wanted to share a thank you card that I made.
I love fall so much, and was super excited to finally get to play with this stamp set.
I stamped the image in Night of Navy on Crumb Cake card stock, then stamped it again on white card stock, and cut it out. Next, I sponged a little Crumb Cake on the image.
The flowers were colored using Tangelo Twist, Summer Sun, Real Red, Copic Marker olive G99, and with the Signo white gel pen. The woodgrain background stamp was stamped in Crumb Cake.
Grossgrain ribbon in More Mustard
Wavy stitched die
On my last post, I told you that I would be posting a recipe for persimmon pudding. I thought I would share it with you today.
This persimmon pudding is a little different from the traditional one's. It has a brown sugar syrup on it.
Here is the recipe:
Persimmon Pudding with Brown Sugar Syrup
First, preheat your oven to 350 degrees.
1 C. Persimmon Pulp
1 C. white sugar
1 C. flour
2 small eggs or 1 large egg
1/2 C. milk
1/2 C. evaporated milk
2 Tbs. butter (very soft)
1 tsp baking powder
1 tsp. cinnamon
1/4 tsp vanilla
Next, in a large mixing bowl add-
1 C. sugar, 2 tbs. softened butter mix with mixer. Add 2 small eggs, 1/4 tsp vanilla Mix
Then, in a separate bowl, add 1 cup flour, 1 tsp. cinnamon and 1 tsp baking powder. Mix (set to the side)
Add persimmon pulp into sugar, and butter mixture. Then mix, and add both milks. After, mix and then slowly add flour mixture.
Spray your dish, pour mixture into dish, and bake. You'll need to bake it around 30 minutes. Some ovens do vary, so keep an eye on it.
While baking, make syrup.
You will need to take persimmon pudding out of oven 5 minutes before done to add syrup.
First, place pan on stove add 1 cup water, until it is very hot. Add 1 cup brown sugar, and stir, then turn heat down some.
small bowl, add a little of the syrup to 1 tbs of flour. Mix well, and add
back to hot syrup. Mix, and then add 1 tbs of butter. After, mix well.
pudding out 5 minutes before done, and pour syrup on top. Place back in
oven for 5 minutes. Let cool completely before serving.
And then, you're done!
( This pudding is on the firm side, but I like a softer, more mushy texture. So next time I make it I will be trying to make it more to my liking.)
The syrup is delicious and don't forget the cool whip!
Well, that's all from me. Let me know if you try the recipe! Hope you have a wonderful day!
Always Fun Challenges - #131 Dies or Punches
Love to Craft - #39 Anything Goes
D.L.ART - #248 Thankful Thursday- Fall
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Crafty Creations Challenges - #400 Anything Goes
Lil Redwagon - #518 Cut It Out