Persimmon pudding

Jody reports that she made PP and that Libby immortalized it in a very well annotated post on Cafe Libby.  I can't access Cafe L!  Horrors!  So here is a Cliff's Notes version of my standby, from the WashPo:

3 T butter
1.5 c sugar
2 T vanilla
2 egga
2 lb persimmons - boil 1 min + to remove skin

1/4  milk
2 1/4 c flour
1.5 t baking soda
1/2 salt
1 t cinnamon
1T grated lemon peel

Oil and flour on mold.  Can cover mold first with parchment paper and then with tin foil, using rubber band to secure.  May take 2.5 hrs to cook.  Water should stay 1" away from top of mold. 

add 1/2 t sugar to brandy and mix.  Pour mix over top of unmolded pudding so it puddles in grooves.  Place atop tray or good large trivet.  ,Ignite
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Spinach pancakes

I have a toddler who LOVES pancakes! He does not eat veggies. I attempted to use this to my advantage tonight, with some success - I made savory spinach pancakes:

-Make pancake batter from mix (1 cup mix, 1 cup water according to the box I have)
-Put batter and 1 cup of cooked spinach (nuke for 2" in water) in a blender and blend until smooth
-Fry pancakes in EVOO

Meanwhile (optional):
-Cook thinly sliced apples in walnut oil

Pair pancakes with apples, or, if your child starts yelling "MORE RAISINS!!!!!", pair them with raisins. I liked them a LOT, and he liked them some.

Rye bread

I tried out this rye bread recipe - it was a great success!

https://www.kingarthurflour.com/recipes/caraway-rye-bread-recipe

Mild and moist.  I would recommend using the full 2T of caraway seeds. I substituted ricotta for the sour cream, because I didn't have sour cream - worked great. Made it in the bread machine under the whole wheat setting.

Try it with butter, sliced radishes, and salt!

Banana Bread

We had three ripe bananas and a baby who prefers to feed himself.  Reeves does little pork-and-cream- cheese-on-toast canapes for him.  I decided to do banana bread.  I started with a recipe from the NYT cooking app (free!) and altered it with the goal of adding some tartness to smooth out the banana taste and making it a little more healthy.  I did almost all of the mixing in the blender.
First, I ground up 1/4 c. salted roasted pecans and 1/4 c. raisins.  Then I added and mixed until smooth the non-dry recipe ingredients:  the 3 bananas, an egg, 1/4 c. roasted almond oil, 1/4 c. yogurt, 1 1/2 t. vanilla, 1/3 c honey. Separately I mixed 1 1/4 c. whole wheat flour and 2 t. baking powder, then I stirred that into the blender.  I poured the mixture into a pan with parchment paper lining and baked it for 45 min. at a 350 oven.  Our taster had several slices, some plain and some with almond butter.  He jumped up and down, shouted, learned the word "Mmmm!!!", and smiled widely.  I can't imagine a more enthusiastic reception.