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Grandma B's Lemon Sauce
1/2 cup sugar
1 tablespoon cornstarch
2 tablespoons lemon juice
1 cup water -- BOILING
1 pinch salt
2 tablespoons butter
1/4 teaspoon nutmeg
1 tablespoon lemon rind
Mix sugar and cornstarch, add boiling water and salt. Boil until thick and clear. More cornstarch may be added if you want a thicker sauce. Continue cooking a few minutes. Stir in butter, lemon juice, nutmeg and lemon rind. Serve over warm Persimmon Pudding.
Sounds good! Anything with lemon is in my opinion. What's it used for? Besides persimmon pudding which I've never seen or heard of.
Grandma was born in 1886 - so who knows where the recipe originated ....
Grandma B's Persimmon Pudding
1 cup sugar
1-1/4 cup flour
1 cup raisins
1/2 cup nuts
1 teaspoon baking soda
1/2 cup milk
1 large egg -- See Note
1 cup persimmons -- pulped (about 2 large ones)
1 pinch salt
1 pinch ginger
1 pinch cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
Note - Can substitute 1/4 cup water plus 2 Tablespoons oil for the egg, if you want egg-free.
Mix all the ingredients together. Pour into a 8 x 12 greased pan.
Bake at 375 for 45 minutes, in a pan of hot water. If you prefer a drier cake, do not use water.
Serve warm with Lemon Sauce. Grandma sometimes threw in some chopped dates; as long as the raisin-nut-date ratio equaled 1-1/2 cups total.
I have a favorite recipe from Yankee Magazine Cookbook which is Blueberry Buckle with Lemon Sauce. It will use up a lemon and it's a good lemon sauce recipe you could use for any number of other things. As I looked up the recipe, I noticed a treasure trove of other recipes which I have never even tried. So many cookbooks, so little time.
Blueberry Buckle with Lemon Sauce
Cake:
3/4 c. sugar
1/4 c. butter, softened
2 eggs
1/2 c. milk
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1 t. nutmeg
2 cups fresh or dry pack frozen blueberries
Topping
1/2 c. sugar
1/2 c. flour
1/4 c. butter, softened
1/2 t. cinnamon
Preheat over 375. Grease 8'x8" baking dish
You know what to do about the cake batter. Fold in the bluberries. Place into baking dish. Top with the topping mixture.
Bake about 45 minutes. Top with lemon sauce.
Lemon Sauce
1/2 cup butter
1 c. sugar
1 egg, beaten
3 T fresh lemon juice
1 T grated lemon rind
1/2 c. boiling water
In a small saucepan, mix sugar and butter. Mix in remaining ingredients and cook over low heat, stirring constantly , about 10 minutes, until thickened. Do not boil. Cool.
Grandma was born in 1886 - so who knows where the recipe originated ....
Grandma B's Persimmon Pudding
1 cup sugar
1-1/4 cup flour
1 cup raisins
1/2 cup nuts
1 teaspoon baking soda
1/2 cup milk
1 large egg -- See Note
1 cup persimmons -- pulped (about 2 large ones)
1 pinch salt
1 pinch ginger
1 pinch cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon vanilla
Note - Can substitute 1/4 cup water plus 2 Tablespoons oil for the egg, if you want egg-free.
Mix all the ingredients together. Pour into a 8 x 12 greased pan.
Bake at 375 for 45 minutes, in a pan of hot water. If you prefer a drier cake, do not use water.
Serve warm with Lemon Sauce. Grandma sometimes threw in some chopped dates; as long as the raisin-nut-date ratio equaled 1-1/2 cups total.
Sounds great! Thanks for the recipe Gandalara! Now if i can just find a persimmon!
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Thanks....
(North African cookware)
