Thaw persimmons.
Combine ingredients in order given and mix together.
Spoon about 1/3 of mixture on a sheet of wax paper, shape in a roll.
Wrap in moisture proof material and freeze. Repeat until all mixture is used.
To serve, cut the slightly thawed roll in slices for individual servings.
Top with whipped cream or vanilla ice cream.
Makes about 24 servings.
Mix together; roll in graham cracker crumbs.
I crush a few more than 24.
Chill.
Slice and serve with whipped cream or you can eat it plain.
Combine ingredients in order listed and mix.
Spoon about 1/3 of mixture on sheet of waxed paper.
Shape in roll.
Makes 3 rolls.
Make your favorite roll recipe.
Meanwhile, grate cheese and set aside.
Then, brown hamburger.
Add onion and saute 5 minutes. Add the remaining ingredients; stir together and simmer.
Roll dough into 2 rectangles, 1/4-inch thick.
Spread with cooled hamburger mixture and sprinkle with Mozzarella cheese.
Roll up and slice.
Let rise and then bake at 350\u00b0 for 20 to 25 minutes. They freeze well.
(Optional:
serve hot, topped with a sauce, cream of mushroom soup with peas added.)
Use any hot roll recipe.
Add a little flour to make dough stiff.
After shaping, let rise not quite double.
Bake 30 minutes in a 275\u00b0 oven.
Cool and store in airtight bags.
Can store in refrigerator for up to 2 weeks.
Bake at 425\u00b0 for 5 to 7 minutes.
lump' as the original recipe has the flour at the
Mix pulp, sugar, peanuts and marshmallows.
Add graham cracker crumbs.
Shape into roll, adding more crumbs, if needed, to retain shape.
Chill thoroughly.
Serve with whipped cream.
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
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.
Mix persimmon pulp and
lemon
elly roll pan.
In a small bowl, stir together persimmon pulp
Press ripe persimmons through colander.
Add soda to pulp. Beat in sugar.
Add milk and eggs; stir thoroughly.
Sift all dry ingredients together.
After sifted and measured, add to persimmon mixture; beat until smooth.
Melt butter; add to mixture last. Pour into greased pan that is 3 or 4 inches deep.
Bake at 300\u00b0 until done.
Can be served with whipped cream.
Delicious plain. Recipe can be halved.
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.
In a large bowl combine persimmon puree, sugar, egg and butter
Mix all ingredients together.
Form into a roll and place on oil paper.
Sprinkle with more cracker crumbs.
Wrap oil paper around roll.
Cool and slice.
May be frozen.
Cream together lard, sugar and egg.
Add persimmon and mix well.
Sift together flour, cinnamon, soda and salt; add to creamed mixture.
Stir in nuts and coconut extract.
Bake at 350\u00b0 for 20 minutes.
Roll in powdered sugar.