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Recipe by: St. Louis Post-Dispatch 10/20/97 Preheat oven to 325 degrees. Toast almonds on baking sheet until golden, about 10 minutes, shaking baking sheet occasionally to prevent scorching. Sprinkle almonds inside buttered 8-by-4-inch loaf pan. Set aside. Combine flour, powdered sugar, cornmeal, baking powder and salt in bowl of mixer and mix well. Whirl peeled persimmon and lemon juice in a blender until pureed. You should have about 1/2 cup. Combine 1/2 cup puree, eggs, oil and vanilla in small bowl. Add to dry ingredients; beat at low speed 1 minute. Scrape down sides of bowl and beat 1 minute more. Pour into prepared loaf pan. Bake until wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cool in pan 5 minutes before inverting onto rack to cool. Yield: 8 to 10 servings. By Kathleen Desmond Stang. Posted to MC-Recipe Digest by "M. Hicks"
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|Serving Size: 1 Serving (166g)|
|Recipe Makes: 8|
|Calories from Fat: 117 (24%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 264.4mg||81 %|
|Sodium 124.1mg||4 %|
|Potassium 213.5mg||6 %|
|Total Carbohydrate 75.4g||22 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 73.3g|
|Protein 15.4g||22 %|
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Calories per serving: 486
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