A day ahead, make the persimmon puree.
Put all ingredients for
n a large bowl. Add persimmon puree, stirring until blended.
Stir
Cream shortening and sugar together; add the persimmon puree and eggs.
Sift dry ingredients and add to the persimmon mixture. Beat well.
Pour into a greased baking pan and bake at 350\u00b0 about 1 hour.
inutes. Beat in egg. Beat persimmon puree and vanilla into butter mixture
Cream shortening and sugars.
Stir in eggs, milk and vanilla. Set aside.
Sift together flour, soda, cinnamon, salt, baking powder and cloves.
Add flour mixture to mixture you set aside. Add in persimmon puree.
Mix well.
Pour in a 9 x 13-inch pan. Bake 1 hour at 350\u00b0.
May add Cool Whip or whipping cream to top of pudding.
Sift together flour, cornmeal, cinnamon and soda.
Mix with persimmon puree, white and brown sugars, eggs, vanilla, evaporated milk and melted margarine.
Should measure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar blend
In a large bowl combine persimmon puree, sugar, egg and butter and
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.
mix until creamy. Beat in persimmon pulp. Add eggs and vanilla
Cream the sugar and butter. Add eggs, then puree.
Sift dry ingredients. Add milk and dry ingredients alternately.
Bake at 350\u00b0 for 45 minutes.
In a large enamel pan, combine puree and sugar.
Cook over low heat until thickened, stirring about 20 minutes.
Do not boil. Remove from heat and stir in lemon juice and peel.
Sift dry ingredients.
Beat Crisco, sweetener and eggs together well.
Add to dry ingredients and mix well.
Stir in puree, nuts and raisins.
Pour into greased 9 x 13-inch pan and bake in 325\u00b0 oven for 1 hour.
Sift all 5 dry ingredients in mixing bowl.
Make a well in center.
Add eggs, butter, bourbon, persimmon puree, nuts and raisins.
Mix the dough until it is quite smooth.
Butter and flour pan; fill about 3/4 full.
Bake at 350\u00b0 for 1 hour.
Cool in pan, then turn on rack.
easure 1 1/3 cups persimmon puree into small bowl.
Mix
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.
tir baking soda into the persimmon puree in a small bowl; set
Cream sugar and butter together; beat in egg.
Sift all dry ingredients except baking soda together, stir in nuts and raisins, set aside.
Puree persimmon pulp until smooth then stir in baking soda.
Add persimmon mixture and dry ingredients alternately into creamed butter and sugar mixture; mixing well after each addition. Drop batter by heaping teaspoon on greased baking sheet.
Bake at 350\u00b0 for 15 minutes.
Makes about 2 dozen cookies.
Cream sugar and margarine together; beat in egg.
Sift flour, nutmeg, cinnamon and cloves together.
Stir in nuts and raisins. Puree persimmon pulp until smooth and stir in baking soda.
Add persimmon mixture and dry ingredients alternately to creamed margarine and sugar mixture, mixing well after each addition. Drop by heaping teaspoonful on greased baking sheet.
Bake at 350\u00b0 for 15 minutes.
Makes about 2 dozen.
lump' as the original recipe has the flour at the