Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
In another larger bowl, mix pudding with milk.
Add pudding mixture to the cream cheese mixture.
Fold in all of the Cool Whip.
Layer into bucket in this order: sand, pudding, sand, pudding, etc.
Notes:
Allow to chill in fridge at least 1 hour before serving.
Mix pudding, milk, Cool Whip and Eagle Brand milk together in a large bowl.
Layer pudding, bananas and crushed wafers.
Note: Persimmons MUST freeze to become gelatin
50\u00b0.
Wash the persimmons under cold running water.
Remove the seeds from the persimmons.
Puree.
Mix all ingredients well.
Grease baking dish or pans and pour mixture into baking pans.
Bake at 350\u00b0 until firm and lightly browned for 50 to 60 minutes.
he cake).
Prepare the pudding mix as directed with the
This recipe was handed down from my grandmother.
One of Ron's favorites.
loves; set aside.
Peel persimmons and press pulp through coarse
Mash and strain the persimmons.
Melt the butter in two large Pyrex baking dishes.
Mix all of the ingredients together and divide between the two dishes.
Bake slowly until done (dark brown).
Stir once or twice while baking.
Pudding will be stiff. Serve topped with whipped cream.
Peel the persimmons and remove the black seed. Put the pulp in a blender.
Peel and add the bananas to the blender.
Add the vanilla and nutmeg if you using.
Blend until smooth.
Sprinkle a little nutmeg on top.
Let these sit for about 30 minutes in the fridge to give the nutmeg a chance to go through the pudding. You could use cinnamon here if you're not a fan of nutmeg.
Bon Appetit!
Preheat oven to 400\u00b0F. Cut 4 - 14 square inch pieces of parchment paper.
Distribute persimmons between pieces of parchment paper. Top with lime slices and ginger. Drizzle with honey. Fold into a parcel. Place on 2 baking trays. Bake for 15 mins, or until persimmons are soft.
Serve opened parcels topped with frozen yogurt and lime zest.
Bread Pudding Directions.
In medium saucepan,
Beat eggs; add persimmons, sugar, melted butter and salt.
Mix well.
Add flour, baking powder and spices.
Start mixing and adding milk gradually.
Bake at 375\u00b0 for 45 to 50 minutes.
Mix
persimmons,
eggs, sugar, oil and both flavorings. Beat well
with\tmixer.\tAdd
2 cups milk and beat. Add 2 cups flour and
beat.\tAdd
2\tcups flour and beat, then add 2 cups milk and beat slowly.
Pour into 3 greased long baking dishes. Bake at 250\u00b0 for 2 hours.
This can be halved.
Cream butter with sugar and flour. Add eggs. Add persimmons, cinnamon, nutmeg and vanilla. Add buttermilk last. Pour into a greased 9 x 13-inch glass pan. Bake for 1 hour at 300\u00b0.
Combine persimmons and milk and run through colander.
Add soda and brown sugar, to taste.
Add eggs and enough flour to make a thin batter.
Bake in greased shallow baking dish at 350\u00b0 until set like custard (1 hour or more).
f cold milk over the pudding; DO NOT STIR!
Bake
Run persimmons through colander with milk.
Add eggs, well beaten.
Sift dry ingredients plus spices and add slowly to liquid. Add butter. Pour into large pan. Bake at 350\u00b0 for 1 hour. Serve with whipped cream.
Take seeds from persimmons and mash. Add cream, egg, sugar and flour.
Mix until thickness of corn bread batter.
Bake at 350\u00b0 until center is set and knife comes out clean.
Do not overbake. This will be cake like. Serve with whipped cream.
After putting persimmons through colander, stir in other ingredients.
Bake in greased pan at 350\u00b0.
With knife blade, test.
When mixture stops sticking to blade, it's done.
Also it will flatten considerably when done.