Persimmon Bread Pudding.
Preheat oven to
il.
Add vanilla and persimmon pulp, stir well.
In
nother bowl, combine the chopped persimmon with 1 tbsp of flour
Combine beef, egg, bread crumbs, salt & pepper.
Form into 4 patties and set aside.
Heat olive oil in skillet, saute onion & mushrooms.
Return beef to skillet cook for approximately 6 minutes on each side then add 1/4 c merlot and 1/4 c water.
Simmer until slightly reduced (about 8 minutes). Serve with baby peas and mashed potatoes.
Note:
There is no sugar called for in this recipe.
I don't know if Grandma left it out or if there wasn't any called for. What I found is that if the persimmons are really sweet, you don't need sugar or honey.
After you mix the batter, taste it.
Add sugar or honey if it doesn't taste sweet enough.
Combine flour, baking powder, soda, salt, cinnamon and nutmeg. Stir lightly and set aside.
Combine sugar, persimmon pulp, milk and eggs.
Mix well.
Stir in pecans.
Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan.
Bake at 350\u00b0 for 45 minutes or until bread is done. Yields one loaf.
Put first 4 ingredients in a mixer.
Add milk, flour, persimmon pulp and baking soda alternately.
Pour mixture into a 9 x 12-inch pan.
Bake at 300\u00b0 to 325\u00b0 for 1 hour.
Refrigerate after cooking.
Serve cold with sweetened whipped cream on top.
Spray the interior of the crock pot with nonstick spray.
Mix together bread cubes, grated persimmon, and place in the crock pot.
Stir together sugar, eggs, half and half, milk, and cinnamon.
Pour mixture over bread, making sure it covers all the bread.
Sprinkle the top with toasted pecans.
Grate a little nutmeg over the top.
Cover and cook on low for 4-5 hurs, until it is puffy and set (check with knife).
Serve warm with whipped cream, ice cream, or drizzle with heavy cream, if desired.`.
mall bowl, stir together the persimmon pulp and baking soda. Let
Cream butter, sugar and eggs. Add soda to persimmon pulp. Add dry ingredients to butter mixture, then add soda and persimmon mixture. Add pecans. Bake at 300\u00b0 for 1 1/2 hours or if using 2 small loaf pans, bake for 1 hour.
Preheat oven 350 degrees.
In a large bowl blend sugar and oil; add eggs and persimmon pulp.
In a separate bowl, sift together flour, baking powder, baking soda and spices; add nuts and dates then mix well.
Stir flour mixture into persimmon mixture. Turn into two greased and floured loaf pans. Bake for one hour or until done, testing center with a pick.
Turn out on wire rack to cool. Freezes well.
Cook's Note: Day-old biscuits or croissants are best for this recipe.
You will need enough to fill a 9 by 13-inch baking dish.
Preheat oven to 350 degrees.
In a mixing bowl, blend all ingredients, except for bread and cranberries.
Fill a 9 by 13-inch baking dish with bread cubes.
Sprinkle cranberries over bread cubes.
Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary).
Bake for about 1 hour, or until pudding is set.
Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.
ote: For the best results, this recipe requires bread flour.
All-purpose
Sift all 5 dry ingredients in mixing bowl.
Make a well in center.
Add eggs, butter, bourbon, persimmon puree, nuts and raisins.
Mix the dough until it is quite smooth.
Butter and flour pan; fill about 3/4 full.
Bake at 350\u00b0 for 1 hour.
Cool in pan, then turn on rack.
Blend eggs, sugar and oil. Mix soda into pulp, add to sugar mix.
Sift flour and dry ingredients.
Add nuts and dates to dry ingredients.
Fold into persimmon mixture.
Pour into oiled pan. Bake 325\u00b0 for 1 1/2 hours.
In a separate bowl, stir persimmon pulp with applesauce, vegetable oil
Sift flour with salt, baking powder and spices.
Mix oil with dry ingredients, add eggs and persimmon pulp.
Mix in nuts, dates and raisins.
Grease 2 standard size loaf pans or three 1-pound coffee cans and 1 large Bundt pan, or 1 small Bundt pan and 1 loaf pan, or 6 small loaf pans.
Baking times will vary according to size of pan used but the standard loaf pan will take about 1 hour and 15 minutes.
Beat eggs, vanilla, sugar and oil together.
Sift flour, salt, soda, cinnamon and baking powder; add to egg mixture.
Beat well. Fold in persimmon and chopped nuts.
Pour into greased and lightly floured pan.
Bake at 350\u00b0 for 1 hour or until toothpick comes out clean when tested.
Let cool in pan for 10 minutes, then remove.
Preheat oven to 350\u00b0.
Mix first 7 ingredients together.
Mix oil with dry ingredients.
Add eggs.
Add persimmon pulp mixture. Mix in nuts, dates and raisins.