Sourdough and persimmon are what is featured this week in Recipe Swap. Readers have been busy baking, cooking and sharing all of those great recipes for other readers to try, so keep up the good work.

1 cup persimmon pulp, from 3 large, very ripe persimmons Slice the top of each persimmon and scoop out the pulp with a spoon. Set aside. Cream together both sugars, shortening and butter until light.