My latest  experiment was this bread baked in my cast iron dutch oven. It worked perfectly, but the bread had a bit of an odd texture.

It tasted ok, and really made good toast. The ingredients were only bread flour, yeast, salt and water. You start it the day before and let it sit at room temperature for 12 to 18 hours. I would do it again. Maybe my kitchen was too cold? Don't know.

Then, I made this! Persimmon Pudding with Caramel Sauce. I have never been a fan of persimmon pudding. I don't like the wet texture. Last year, I discovered a young persimmon tree at the edge of the hay field. Last year it only had a few, maybe a dozen persimmons on it. This year it had lots of them. I can't stand to see anything go to waste, so I picked them up and looked online for a cakey recipe. My sister made one last year, that I thought was really good. It was not so runny and wet as most of them. So I made one using her recipe. I also came across someones suggestion to use a potato ricer to separate the seeds from the pulp. Well, it worked very well! It wasn't messy, and I would do it again. Back to the cake itself. When mine came out of the oven, (and I baked it at least 20 minutes longer than the recipe stated), it was still wet! Yuck! We let it cool, and ate some of it anyway. Tasted wonderful! But the texture, ick! After sitting in the refrigerator, it was firmer, but I want to find a recipe that is more cake like. Anyone have one like that?