Persimmon Bread Pudding.
Preheat oven to
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.`.
ith parchment paper.
Lay persimmon slices onto the prepared baking
3 to 5 minutes. Add persimmon slices and dressing and toss
nother bowl, combine the chopped persimmon with 1 tbsp of flour
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.
mall bowl, stir together the persimmon pulp and baking soda. Let
il.
Add vanilla and persimmon pulp, stir well.
In
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.
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.
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.
Cream
together
shortening,
sugar and egg; set aside. Sift together flour, baking powder, soda, cinnamon, ginger and salt. Gradually
blend
dry
ingredients into shortening mixture.
Add persimmon
pulp,
vanilla and nuts; mix to a stiff dough.
Pour into
greased
9
x 5-inch loaf pan and set aside for 20 minutes. Heat
oven\tto
375\u00b0 and cook 50 minutes to 1 hour or until toothpick comes out clean.
BASIC BREAD:
Mix the flours, salt