Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
Beat egg in a bowl. Stir in persimmon pulp, oil, and milk.
Combine flour, walnuts, sugar, salt, baking powder, and cinnamon in a separate bowl. Stir flour mixture into persimmon mixture; mix until just moistened. Fill muffin cups 3/4 full.
Bake in the preheated oven until golden brown and tops spring back when lightly touched, 19 to 20 minutes.
Place all dry ingredients in a mixing bowl.
Blend oil, pulp, and extract.
Combine the two mixtures and stir only until thoroughly blended (do not beat).
Spoon into greased or papered muffin tins (12 regular size or 36 mini/'gem' size).
Bake in a pre-heated 350-degree oven: 25 minutes for regular muffins; 12 minutes for 'gems'.
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
iners.
Mash bananas and persimmon together in the bowl of
In a large bowl combine persimmon puree, sugar, egg and butter
utter; process until fine.
MUFFINS: In large bowl, beat together
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
Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
Bake in the preheated oven until lightly golden and cooked through, about 1 hour.