In a large bowl combine persimmon puree, sugar, egg and butter
moderate oven '(350*F)', for 3 hours. Stir 'while baking
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.
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.
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
make the persimmon puree.
Put all ingredients for the puree in
rom the oven; arrange the persimmon slices over the topping in
Persimmon Bread Pudding.
Preheat oven
nd baking soda. Let stand for 5 minutes to thicken pulp
ith parchment paper.
Lay persimmon slices onto the prepared baking
set aside.
Mix the persimmon pulp with the 2 cups
pproximately six small loaf pans (for gift giving!).
In mixer
ans, or 350\u00b0F for metal pans.
Grease and
Beat eggs, sugar and persimmon pulp in a large bowl.<
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and sugar. Beat in the egg and persimmon pulp. Combine the flour, baking soda, cinnamon, cloves and salt; stir into the persimmon mixture. Fold in raisins and walnuts. Drop by teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven, or until edges are firm. Let cool on the cookie sheets for 1 minute before removing to wire racks to cool completely.
n a large bowl. Add persimmon puree, stirring until blended.
mall bowl, stir together the persimmon pulp and baking soda. Let
Add sugar to the persimmon pulp and also the beaten egg yolks. Stir. Sift flour, baking powder, baking soda and salt together. Add to persimmon pulp mixture. Add vanilla, milk and margarine (melt margarine in pans and pour in leaving enough margarine in pans to grease the bottoms of two 9 x 13-inch pans).
Beat egg whites until fluffy. Add to mixture. Bake at 350\u00b0 for 35 minutes. This can be cut in half (only 1 pan instead of 2).
Can make a powdered sugar icing for topping.
ntil smooth. Blend together the persimmon pulp and baking soda in
easure 1 cups persimmon puree.
Blend together persimmon puree, Splenda sugar