The change of seasons leaves me spellbound. Stepping outside, I love drinking in the aroma of autumn as I gaze over the grove of young chestnuts and colorful trees beyond. The sky is a brilliant blue, ...

1 cup persimmon pulp, from 3 large, very ripe persimmons Instructions: Heat oven to 350 degrees. Grease baking sheets. Slice the top of each persimmon and scoop out the pulp with a spoon. Set aside.

Cream the butter, brown sugar, vanilla and eggs in a large mixing bowl. Add the persimmon puree and blend well. Combine the dry ingredients and add to the persimmon mixture, one third at a time. Stir ...