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.
Select good wild ripe persimmons (best after a heavy frost) and mash through a sieve.
Measure pulp.
Add milk, sugar, salt, butter and crumbs.
Then add flour which has been sifted with baking powder.
Bake in greased individual molds 30 minutes in a 375\u00b0 oven.
Serve with lemon sauce or whipped cream.
il.
Add vanilla and persimmon pulp, stir well.
In
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
Mix together first five ingredients and set aside.
Beat sugar, margarine, persimmon or pumpkin, egg and soda thoroughly.
Mix flour mixture in, then add nuts, raisins and dates.
Bake at 375\u00b0 for 12 to 15 minutes on a greased cookie sheet.
Makes 3 dozen. Best to use dates that have no sugar on them already.
In a large bowl combine persimmon puree, sugar, egg and butter
Combine the ingredients, beating well.
It is best to save about half the milk until all the flour has been added.
Pour about 1 1/2 inches deep in well-greased pan and bake about 1 hour in 325\u00b0 oven.
Turns dark when done.
Serve warm or cold with whipped cream.
Beat persimmon pulp, baking soda and shortening until creamy. Add well beaten egg.
Sift flour and spices, add dry walnuts and raisins.
Drop by teaspoons on greased baking sheets.
Bake at 375\u00b0 for 12 to 15 minutes.
utter, eggs, liquor, and the persimmon pulp in another bowl.
Cream the butter and then beat in the sugar.
Add the eggs one at a time and beat well.
Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
Add the flour, spices and salt.
Blend in lemon rind, raisins and nuts.
Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
Frost with your favorite icing.
ith parchment paper.
Lay persimmon slices onto the prepared baking
nother bowl, combine the chopped persimmon with 1 tbsp of flour
Combine persimmon flesh, sugar, persimmon skin, lemon juice, and lemon zest in a small pot over medium heat; bring to a boil. Reduce heat to low and simmer until persimmon flesh softens and jam thickens, about 10 minutes.
Cool jam until set, about 30 minutes. Transfer to an airtight container and store in the refrigerator.
rom the oven; arrange the persimmon slices over the topping in
A day ahead, make the persimmon puree.
Put all ingredients
n a large bowl. Add persimmon puree, stirring until blended.
easure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar
Add sugar to the persimmon pulp, then add beaten eggs, stirring well.
Add soda to buttermilk and stir until foaming ceases.
Add buttermilk mixture to the persimmon mixture and stir well.
sift flour, salt, and baking powder into persimmon mixture and beat well.
nonstick baking mat.
Mash persimmon pulp in a small bowl