In large bowl, combine persimmon pulp, sugar and butter.
Sift together dry ingredients and add to fruit mixture alternately with the milk.
Add remaining ingredients.
Any or all of the raisins, walnuts and candied lemon peel are optional.
Grease and flour a deep baking pan.
(My mother used a 1 pound coffee can.)
Pour batter into pan and bake at 325\u00b0 for 1 hour.
(Place pan into a shallow pan of hot water.)
Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.
Select good wild ripe persimmons (best after a heavy frost) and mash through a sieve.
Measure pulp.
Add milk, sugar, salt, butter and crumbs.
Then add flour which has been sifted with baking powder.
Bake in greased individual molds 30 minutes in a 375\u00b0 oven.
Serve with lemon sauce or whipped cream.
A day ahead, make the persimmon puree.
Put all ingredients
easure 1 1/3 cups persimmon puree into small 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.
round the edges.
Pour persimmon mixture into this crust.
n the morning, transfer the persimmon mixture to a blender, filling
rom the oven; arrange the persimmon slices over the topping in
tir baking soda into the persimmon puree in a small bowl
Combine persimmon pulp with sugar.
Beat in eggs. Mix in milk, then butter.
Sift or stir flour with baking powder, cinnamon, nutmeg.
Mix with persimmon mixture.
Pour batter into a well greased 9-inch square cake pan.
Bake in a 315-325\u00b0F oven for approx 60 minutes or until knife comes out clean.
il.
Add vanilla and persimmon pulp, stir well.
In
x4x2-inch baking dish, arrange persimmon halves, cut side up. Set
innamon and nutmeg as other recipes on Zaar have in them
Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely.
3 to 5 minutes. Add persimmon slices and dressing and toss
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.
Peel and mash very ripe persimmons so you have 1 cup of pulp. Cream shortening, sugar and egg; beat well.
Sift flour; measure and sift with all dry ingredients except soda.
Add soda to persimmon pulp and add alternately with dry ingredients to creamed mixture.
Fold in nuts and raisins.
Drop by teaspoon on greased cookie sheet.
Bake 15 to 20 minutes at 350\u00b0.
Sift all dry ingredients (except soda) together.
Cream butter, sugar and egg.
Add soda to persimmon pulp.
Mix together.
When completely mixed, fold in raisins and nuts.
Drop by teaspoons on greased cookie sheet.
Bake at 350\u00b0 for 15 minutes.
ith butter.
Pour the persimmon mixture into the pan.