ith a side of blueberry syrup. (RECIPE: One pint blueberries in a
In a double Old Fashioned glass combine mint and syrup, mashing mint with the back of a spoon to release flavor. Add remaining ingredients and enough ice to fill glass. Transfer mixture to a cocktail shaker and shake well. Serve drink in double Old Fashioned glass.
Simple Syrup recipe: In a saucepan, bring 1 1/4 cups sugar and 1 1/4 cups water to a boil, stirring, and boil until sugar is completely dissolved. Cool syrup completely. Syrup keeps, covered and chilled, for 2 months. Makes about 2 cups.
ugar as needed.
Vanilla Syrup:
Combine water and sugar
uts with 1 tablespoon maple syrup and pinch of salt; spread
he cinnamon, cloves, and agave syrup, set the cooker to Low
nonstick baking mat.
Mash persimmon pulp in a small bowl
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For the smaller recipe, roll dough into a rectangle
lump' as the original recipe has the flour at the
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.
For the syrup, put in baking pan and boil l minute.
Mix all batter ingredients together. Pour batter over syrup in baking pan and bake for 30 minutes in 350 degree oven. Serve with whipped cream.
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
In saucepan, mix together the sugar, syrup, half and half and salt; let rest about 20 minutes to dissolve sugar.
Place on heat; quickly bring to a boil.
Boil to almost the soft ball stage, about 230\u00b0 on a candy thermometer.
Remove from heat.
Stir in pulp and butter or margarine.
Return to heat; boil, stirring constantly, until the soft ball stage or 240\u00b0.
Set aside until partially set. Beat until mixture shows signs of hardening.
Pour into buttered dish.
Mark into squares when cool.
Combine pulp, sugar, milk and syrup in large saucepan; cook slowly about 1 hour until it reaches soft ball stage.
Cool to lukewarm, stirring often.
Add butter; beat until thickens.
Then add 1 cup nuts (optional); spread into buttered dish.