lump' as the original recipe has the flour at the
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
Heat a small skillet over medium-low heat; add walnut pieces and cook until fragrant, about 2 minutes.
Whisk orange juice, olive oil, and white wine vinegar together in a large bowl. Add apple, persimmon, and toasted walnut pieces; mix to coat. Season with salt and cinnamon. Add lettuce and toss to combine.
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.
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 medium saucepan melt butter. Add bay leaves, cinnamon sticks, red onion, garlic and saute until onions are soft.
Add Orange Muscat Wine and reduce by half.
Add the remaining ingredients and stir well. Simmer chutney for 15 minutes. Stir several times to prevent burning. Remove from the heat and discard cinnamon sticks and bay leaves.
Cool the Persimmon Chutney before service. Reseason to taste with salt and pepper. Add Cayenne Pepper to your taste.
Garnish the dish with Cinnamon Sticks.
In a large bowl combine persimmon puree, sugar, egg and butter
Mix in order given.
Bake in slow oven for 45 minutes.
Very old recipe.
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.
Note:
There is no sugar called for in this recipe.
I don't know if Grandma left it out or if there wasn't any called for. What I found is that if the persimmons are really sweet, you don't need sugar or honey.
After you mix the batter, taste it.
Add sugar or honey if it doesn't taste sweet enough.
Heat wine to a boil in a
Preheat oven to 400 degrees F.
Wrap a piece of bacon around each persimmon wedge, secure with a toothpick, and place on a parchment lined baking sheet.
Roast 20 minutes, flip wedges and turn pans, increase heat to 425 degrees F; roast until bacon is crisp, about 20 minutes.
Brush with sherry vinegar, season with salt and pepper, serve immediately.
Add the vermouth or wine keeping on stirring as it