The Daily Dish

with Maxine Fortenberry!

Persimmon Pudding August 7, 2009

Filed under: pudding — Maxi @ 2:17 pm
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Persimmon Pudding
2 c. persimmons
1 pt. milk
2 eggs
3 tbsp. butter
2 c. flour
1 1/2 c. brown sugar
4 tsp. baking powder dissolved in 2 tbsp. warm water
1/4 tsp. salt
1/2 tsp. cinnamon


Mix and bake 1 hour at 325. Serve with Cool Whip or sauce.


Beat together: 1 stick butter 1 egg

Cook in double boiler until thick. Add 1 cup can milk before taking from heat. Pour on pudding while hot.


Tuna Cheese Casserole July 23, 2009

Filed under: casserole — Maxi @ 4:46 pm
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1 (6 1/2 oz.) tuna, drained
1 can cream of mushroom soup
1 c. milk
1 c. American cheese, grated
1 med. onion, chopped
2 tbsp. butter
1 can green peas, drained
1 pkg. elbow macaroni
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
2 qts. casserole dish


Cook macaroni for 10 minutes and drain. Saute onions in butter with peas for about 5 minutes. Mix milk and mushroom soup together in large cup or bowl. In casserole dish, mix together all ingredients. Bake in 350 degree oven for 30 minutes

Ginger Snap Cookies

Filed under: cookies — Maxi @ 4:24 pm
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READY IN  30 Min
Original recipe yield 5 dozen

Ginger Snap CookiesINGREDIENTS

  • 2 cups sifted all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 cup white sugar
  • 1 egg
  • 1/4 cup dark molasses
  • 1/3 cup cinnamon sugar


  1. Preheat oven to 350 degrees F.
  2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
  3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
  4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.