Overcoming Bitterness

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My Granny made the best persimmon cookies.  When I was young, it took a lot of convincing for me to even try one.  Just the word persimmon made my lips pucker and my body shiver. If you've ever bitten into one that wasn't fully ripe, you know exactly what I'm talking about. The bitter taste is something you don't soon forget. 

We all go through things in life that can leave us with a bitter taste. Just like the persimmon, we want no part of it again because we have no desire to relive that same feeling.  

There’s nothing wrong with distancing ourselves from situations that are hurtful or don’t bring out the best in us for a while. However, we have to make sure that the bitterness doesn't take root in our heart. Otherwise, everything around us will soon be bitter as well. 

With a little time, and adding in the right ingredients like... prayer, love, and forgiveness, something that we once avoided can actually be pleasant and enjoyable.

Strive for peace with everyone, and for the holiness without which no one will see the Lord.  See to it that no one fails to obtain the grace of God; that no “root of bitterness” springs up and causes trouble, and by it many become defiled.  -Hebrews 12:14-15

Let all bitterness and wrath and anger and clamor and slander be put away from you, along with all malice. Be kind to one another, tenderhearted, forgiving one another, as God in Christ forgave you.  -Ephesians 4:31-32


I couldn't find Granny's original recipe, but this one is very similar. 

PERSIMMON COOKIES

INGREDIENTS

  • 1/2 cup softened butter
  • 1 cup granulated sugar 
  • 1 egg
  • 1 teaspoon baking soda
  • 1 cup ripened persimmon pulp
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup chopped walnuts or pecans
  • 1 cup raisins (optional) 
 
INSTRUCTIONS

Cream butter and sugar. Add egg, baking soda, and persimmon pulp.  Mix well. 

In a separate bowl, combine the flour, salt, and cinnamon.  

Stir the dry mixture into the wet until combined.

Mix in the nuts and raisins. 

Drop spoonfuls of the mixture onto a greased pan.

Bake in a preheated 325° oven for 15 to 20 minutes or until set and golden brown.

                                                       
Elwanda Pine Peters 5/11/1932 - 8/15/2021



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