Combine persimmon pulp, margarine, evaporated milk and sugar and bring to boil (stirring constantly) until mixture gets to soft-ball stage (232\u00b0 to 238\u00b0).
Remove from heat and add Marshmallow Crme, vanilla and powdered sugar.
Add nuts, if desired.
Pour into greased 8 x 12 pan and let set until firm.
lump' as the original recipe has the flour at the
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
Mix persimmon pulp, egg and milk.
Mix sugar, salt and cornstarch; add to first mixture.
Line a pie pan with pastry; fill with mixture.
Bake at 450\u00b0 for 10 minutes, then at 350\u00b0 for 50 to 60 minutes.
Combine sugar, oil, eggs and vanilla.
Mix well.
Sift together flour, salt and spices.
Combine buttermilk and baking soda.
Add sifted ingredients to first mixture alternately with buttermilk.
Add persimmon pulp and mix well.
Stir in nuts.
Pour batter into greased and floured tube pan.
Bake at 300\u00b0 for 75 minutes.
Cool and frost with Buttermilk Frosting (recipe follows).
Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.
ak clean.
Stir the fudge thoroughly but not vigorously
intaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Press ripe persimmons through colander.
Add soda to pulp. Beat in sugar.
Add milk and eggs; stir thoroughly.
Sift all dry ingredients together.
After sifted and measured, add to persimmon mixture; beat until smooth.
Melt butter; add to mixture last. Pour into greased pan that is 3 or 4 inches deep.
Bake at 300\u00b0 until done.
Can be served with whipped cream.
Delicious plain. Recipe can be halved.
Cream together sugar, egg, oil and persimmon pulp (remove top of fruit and blend on high speed in blender).
Mix and add rest of the ingredients.
Drop from teaspoon to cookie sheet.
Bake at 400\u00b0 until brown, about 10 minutes.
Recipe may be doubled.
Stir together melted butter and sugar.
Resift flour with salt and cinnamon and nutmeg and add butter and sugar mixture.
Add persimmon pulp, soda dissolved in warm water, brandy and vanilla. Add eggs, mixing thoroughly, but lightly.
Add raisins and nuts, stirring until mixed.
Put in buttered, steam-type, covered mold and steam for 2 1/2 hours or until firm.
Spoon Brandy Whipped Cream Sauce over pudding.
Recipe is elsewhere.
Mix sugar, margarine and egg.
Then mix in persimmon pulp. Add dry ingredients and then nuts.
Drop on cookie sheet and press a walnut half on top to flatten a little.
Bake at 350\u00b0 for 12 to 15 minutes.
This recipe can be doubled.
In a large bowl combine persimmon puree, sugar, egg and butter
egrees F.
The original recipe says to grease a 12
Combine pulp, sugar, milk, and corn syrup in a large saucepan with a heavy bottom.
Cook over low heat, stirring often until mixture reaches 230 degrees F on candy thermometer.
Remove pan from heat and let cool to lukewarm (110 degrees F).
Add butter and beat mixture well.
When it begins to thicken, stir in nuts.
Spread in a butter 13 x 9 inch pan.
Cut into squares when cool.
Cook first 4 ingredients to 236\u00b0 on candy thermometer; beat a bit until creamy.
Remove from heat.
Add remaining ingredients. Pour out onto greased 9 x 13-inch pan.
Let cool.
Enjoy!
Combine pulp, sugar, milk and syrup in large saucepan; cook slowly about 1 hour until it reaches soft ball stage.
Cool to lukewarm, stirring often.
Add butter; beat until thickens.
Then add 1 cup nuts (optional); spread into buttered dish.
Mix in order given.
Bake in slow oven for 45 minutes.
Very old recipe.
Mix ingredients in order given, except butter.
Cook to very firm ball when dropped into ice water, then add butter.
When cool, beat until it starts to take on a dull appearance.
Pour into a buttered pan.
Mix pulp, sugar, milk and syrup in large pot.
Cook slowly for 1 1/2 to 2 hours to reach soft ball stage (230\u00b0).
Cool to lukewarm.
Stir often.
Add butter; beat well.
When it begins to thicken, stir in 1 cup chopped nuts.
Spread into a buttered 8 1/2 x 13-inch pan.