round the edges.
Pour persimmon mixture into this crust.
Combine persimmon pulp with sugar.
Beat in eggs. Mix in milk, then butter.
Sift or stir flour with baking powder, cinnamon, nutmeg.
Mix with persimmon mixture.
Pour batter into a well greased 9-inch square cake pan.
Bake in a 315-325\u00b0F oven for approx 60 minutes or until knife comes out clean.
Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.
Preheat oven to 350 degrees.
Sift the first 5 dry ingredients in a large mixing bowl.
Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.
Bake 1 hour or until toothpick inserted into the center comes out clean.
br>Beat butter, sugar, and persimmon pulp together in a large
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.
iners.
Mash bananas and persimmon together in the bowl of
In a separate bowl, stir persimmon pulp with applesauce, vegetable oil
Preheat oven to 400\u00b0F and lightly grease an 8\" square baking pan.
In a large bowl, mix the persimmon pulp, eggs, butter, milk and vanilla.
In a separate bowl, sift the flour, sugar, baking powder, baking soda, salt, and spices together.
Add the dry ingredients to the wet ingredients, a third at a time, fully incorporating after each addition.
Add the chopped nuts.
Bake until done (about 45 minutes).
Cool.
To serve, top with a dollop of whipped cream.
n a large bowl, mix persimmon pulp, eggs, butter, buttermilk and
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
In a large bowl combine persimmon puree, sugar, egg and butter
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