nd save the pulp, discard the skins. Pulverize pulp with food processor
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.
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.
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.
r>add.
Prepare persimmon pulp by cutting persimmon
in
half
rom the oven; arrange the persimmon slices over the topping in
Melt butter and mix with brown sugar, pulp, and egg together.
Add salt, vanilla extract and cinnamon, mix well.
Add flour, nuts and raisins and the sourcream, mix well.
Add baking soda, Psyllium fiber and the Quick Oats. Continue mixing.
Add nonfat milk. Mix well.
Spoon drop onto greased cookie sheet and bake at 325\u00b0F oven for 20-25 minutes.
mall bowl, stir together the persimmon pulp and baking soda. Let stand
Mix persimmon pulp and
lemon
juice<
Cream 1/2 cup butter with 1 cup sugar, then add 1 beaten egg and 1 cup persimmon pulp.
Persimmon pulp needs 1 teaspoon soda dissolved in it first.
Set aside and combine the following.
arge bowl.
(To make persimmon pulp collect 2/3 of a
Cream the sugar and shortening (butter) together.
Add the soda to the persimmon pulp and mix.
Add beaten egg to pulp.
Sift dry ingredients together.
Add persimmon and dry ingredients to creamed mixture; blend well.
Stir in nuts and raisins.
Drop batter from a tablespoon onto a well-greased cookie sheet and top each cookie with a raisin.
Bake at 350\u00b0 for 18 to 20 minutes, or until golden brown.
Cream together butter or margarine and sugar.
Add egg; beat. Mix soda with persimmon pulp.
Sift together dry ingredients.
Add persimmon pulp, then dry ingredients, to creamed mixture.
Stir in nuts and raisins.
Drop by teaspoonfuls onto lightly greased baking sheets.
Bake in a preheated 350\u00b0 oven for 12 to 15 minutes.
Makes about 5 dozen cookies.
Add sugar to the persimmon pulp and also the beaten egg yolks. Stir. Sift flour, baking powder, baking soda and salt together. Add to persimmon pulp mixture. Add vanilla, milk and margarine (melt margarine in pans and pour in leaving enough margarine in pans to grease the bottoms of two 9 x 13-inch pans).
Beat egg whites until fluffy. Add to mixture. Bake at 350\u00b0 for 35 minutes. This can be cut in half (only 1 pan instead of 2).
Can make a powdered sugar icing for topping.
ntil smooth. Blend together the persimmon pulp and baking soda in a
il.
Add vanilla and persimmon pulp, stir well.
In a