Mix baking soda with persimmon juice.
Mix sugar, flour, cinnamon and salt.
Mix milk, eggs, margarine and persimmon juice mixture.
Mix all ingredients together.
Bake in a margarine greased pan at 350\u00b0 for 1 hour.
A day ahead, make the persimmon puree.
Put all ingredients
Heat oven to 350\u00b0.
Mix together the persimmons and baking soda; set aside.
Mix together the butter, sugar, vanilla and lemon juice; set aside.
Mix together the flour, salt, cinnamon, nutmeg and cloves; set aside.
Blend butter mixture with flour mixture. Add persimmon mixture.
Add raisins and nuts.
Put in 1 large loaf pan or 2 small loaf pans.
Bake at 350\u00b0 for 50 minutes for large loaf or 30 minutes for small loaves.
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.
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
Mix persimmon pulp and
lemon
juice
with soda and set
small bowl, stir together persimmon pulp and baking soda; set
aple syrup.
Whisk orange juice, lemon juice, 1 tablespoon maple syrup
Mix thoroughly the persimmon and soda; let stand while creaming together the butter and sugar until light and fluffy.
Beat in egg, vanilla, lemon juice and brandy, then add persimmon and mix until blended.
Combine eggs, sugar and oil; mix well.
Stir 1 1/2 teaspoons lemon juice and baking soda into pulp.
Combine flour, salt and spices.
Add to egg mixture alternately with persimmon mixture, mixing well after each addition.
Stir in walnuts and raisins. Spread in greased and floured oblong pan.
Bake at 350\u00b0 for 25 minutes or until lightly browned.
Cool for 5 minutes.
Dissolve jello in hot water.
Add orange and lemon juices. Chill until syrupy.
Add persimmon pulp and chill until firm. Serve on a slice of pineapple.
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.
Bring grapefruit juice to boil in a small saucepan. Pour juice into a medium bowl, and blend in orange flavored gelatin mix. Chill in the refrigerator 90 minutes, or until slightly gelled.
Stir mandarin oranges and persimmon pulp into gelatin mixture. Continue chilling in the refrigerator 3 hours, or until firm. Cut into squares to serve.
In a large bowl combine persimmon puree, sugar, egg and butter
Heat a small skillet over medium-low heat; add walnut pieces and cook until fragrant, about 2 minutes.
Whisk orange juice, olive oil, and white wine vinegar together in a large bowl. Add apple, persimmon, and toasted walnut pieces; mix to coat. Season with salt and cinnamon. Add lettuce and toss to combine.
cups of the apple juice in a saucepan. Add the
hisk 1/2 cup orange juice and cornstarch together in a
In large bowl, combine persimmon pulp, sugar and butter.
Sift together dry ingredients and add to fruit mixture alternately with the milk.
Add remaining ingredients.
Any or all of the raisins, walnuts and candied lemon peel are optional.
Grease and flour a deep baking pan.
(My mother used a 1 pound coffee can.)
Pour batter into pan and bake at 325\u00b0 for 1 hour.
(Place pan into a shallow pan of hot water.)
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.