Persimmon Cookies
1 C sugar
1/2 C butter or margarine
1 egg2 C flour
1 t ground nutmeg
1/2 t ground cinnamon
1/2 t ground cloves
1 C chopped walnuts
1/2 C raisins (optional)
1 C pureed persimmon pulp
1 t baking soda
Cream sugar and butter together. Beat in egg. Sift flour, nutmeg, cinnamon and cloves together. Stir in nuts and raisins. Puree persimmon pulp until smooth and stir in baking soda. Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition. Drop batter by heaping teaspoons on greased baking sheet. Bake at 350 degrees 15 minutes. Makes about 2 dozen.
Persimmon Brownies
1 stick unsalted butter
2 oz. bittersweet chocolate
1/2 C sugar
1 egg
1 t vanilla
1 C all-purpose flour
1 large or 2 small Hachiya persimmons, pureed
1 t baking powder
1/2 t baking soda
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Melt butter and chocolate over low heat. Add sugar, whisking until smooth. Let cool for 5-10 minutes. Beat in egg and vanilla. Stir in flour, puree, baking powder, and baking soda until just blended.Pour batter into greased pan and bake for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with powdered sugar, if desired. Cut into squares. Makes 12 servings
Persimmon Buttermilk Pudding
1 1/2 C. persimmon puree
4 eggs
2 1/2 C buttermilk
1/4 C (1/2 stick) butter, melted, plus extra for greasing dish
1 1/2 C sugar
1 1/2 C. flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t cinnamon
1/2 t freshly grated nutmeg
1/2 t salt
Whisk eggs in a large bowl until light and beat in 1 1/2 cups persimmon pulp, buttermilk and melted butter. Combine sugar, blower, baking powder, baking soda, cinnamon, nutmeg and salt in a separate bowl and blend. Add dry ingredients to persimmon mixture and mix well.Pour batter into buttered shallow 3-quart baking dish. Bake in a water bath at 400 degrees until toothpick inserted in center comes out clean, 35 - 45 minutes. Can be frozen and reheated. Sprinkle with chopped candied ginger and serve with whipped cream. Eight servings.
Thanks! How about a couple of your favorites? I don't think I would make jam though. Probably a pudding, brownie sounds interesting, and maybe cookie? I have quick bread recipes. Just looking for favorites...
I have recipes for a dressing, cookies, several puddings, baked persimmons, brownies, cake, bread and jam. What, if any, of these would you like me to post here?
Non-stick cooking spray
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon dry ginger powder or ground ginger
1 teaspoon green cardamom seed powder or ground cardamom
3 eggs
3/4 cup light brown sugar
½ cup butter, melted and cooled
1 teaspoon vanilla
2 cups persimmon puree, seeds removed
1 cup whipping cream
½ cup sweetened coconut
1 cup chopped dates
½ cup chopped pecans
Apricot glaze (recipe overleaf)
Ice cream or whipped cream for serving
Preheat oven to 350 degrees. Spray the inside of a 6-cup fluted tube pan (such as a Bundt cake pan or a steamed-pudding pan without the lid) with non-stick cooking spray.
In a bowl, stir together the flour, cinnamon, baking powder, baking soda, salt, ginger and cardamom and set aside.
Using a electric mixer with a paddle attachment, combine eggs and sugar. Beat until well-blended. Add melted, cooled butter and vanilla. Beat until butter is incorporated into the egg mixture. Add persimmon puree and whipping cream and mix until well combined.
Slowly stir in the dry ingredients until moistened. Add coconut, dates and pecans. Stir to combine.
Pour batter into the prepared pan. Set the baking pan in a large roasting pan. Transfer roasting pan to the oven. Pour enough hot water into the roasting pan so that the water comes halfway up the sides of the baking pan.
Bake for 60 to 75 minutes, or until a wooden skewer inserted in the middle of the pudding comes out clean.
Remove the pudding from the oven and water bath, and let it cool completely. Unmold onto a serving plate. Drizzle with the apricot glaze and serve with ice cream or whipping cream. Serves eight.
You've got the hachiya persimmons, the soft ones that have the pointy bottoms. Try my Craisin Pecan Persimmon Bread,
http://food52.com/recipes/20541-craisin-pecan-persimmon-bread
You can also freeze them whole until you are ready to use them in baked goods.
10 Comments
http://food52.com/contests/327_your_best_persimmons
1 C sugar
1/2 C butter or margarine
1 egg2 C flour
1 t ground nutmeg
1/2 t ground cinnamon
1/2 t ground cloves
1 C chopped walnuts
1/2 C raisins (optional)
1 C pureed persimmon pulp
1 t baking soda
Cream sugar and butter together. Beat in egg. Sift flour, nutmeg, cinnamon and cloves together. Stir in nuts and raisins. Puree persimmon pulp until smooth and stir in baking soda. Add persimmon mixture and dry ingredients alternately to creamed butter and sugar mixture, mixing well after each addition. Drop batter by heaping teaspoons on greased baking sheet. Bake at 350 degrees 15 minutes. Makes about 2 dozen.
1 stick unsalted butter
2 oz. bittersweet chocolate
1/2 C sugar
1 egg
1 t vanilla
1 C all-purpose flour
1 large or 2 small Hachiya persimmons, pureed
1 t baking powder
1/2 t baking soda
Preheat oven to 350 degrees. Grease an 8-inch square baking pan. Melt butter and chocolate over low heat. Add sugar, whisking until smooth. Let cool for 5-10 minutes. Beat in egg and vanilla. Stir in flour, puree, baking powder, and baking soda until just blended.Pour batter into greased pan and bake for 25 minutes or until toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with powdered sugar, if desired. Cut into squares. Makes 12 servings
1 1/2 C. persimmon puree
4 eggs
2 1/2 C buttermilk
1/4 C (1/2 stick) butter, melted, plus extra for greasing dish
1 1/2 C sugar
1 1/2 C. flour
1 1/2 t baking powder
1 1/2 t baking soda
1/2 t cinnamon
1/2 t freshly grated nutmeg
1/2 t salt
Whisk eggs in a large bowl until light and beat in 1 1/2 cups persimmon pulp, buttermilk and melted butter. Combine sugar, blower, baking powder, baking soda, cinnamon, nutmeg and salt in a separate bowl and blend. Add dry ingredients to persimmon mixture and mix well.Pour batter into buttered shallow 3-quart baking dish. Bake in a water bath at 400 degrees until toothpick inserted in center comes out clean, 35 - 45 minutes. Can be frozen and reheated. Sprinkle with chopped candied ginger and serve with whipped cream. Eight servings.
from vcstar.com
Non-stick cooking spray
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon dry ginger powder or ground ginger
1 teaspoon green cardamom seed powder or ground cardamom
3 eggs
3/4 cup light brown sugar
½ cup butter, melted and cooled
1 teaspoon vanilla
2 cups persimmon puree, seeds removed
1 cup whipping cream
½ cup sweetened coconut
1 cup chopped dates
½ cup chopped pecans
Apricot glaze (recipe overleaf)
Ice cream or whipped cream for serving
Preheat oven to 350 degrees. Spray the inside of a 6-cup fluted tube pan (such as a Bundt cake pan or a steamed-pudding pan without the lid) with non-stick cooking spray.
In a bowl, stir together the flour, cinnamon, baking powder, baking soda, salt, ginger and cardamom and set aside.
Using a electric mixer with a paddle attachment, combine eggs and sugar. Beat until well-blended. Add melted, cooled butter and vanilla. Beat until butter is incorporated into the egg mixture. Add persimmon puree and whipping cream and mix until well combined.
Slowly stir in the dry ingredients until moistened. Add coconut, dates and pecans. Stir to combine.
Pour batter into the prepared pan. Set the baking pan in a large roasting pan. Transfer roasting pan to the oven. Pour enough hot water into the roasting pan so that the water comes halfway up the sides of the baking pan.
Bake for 60 to 75 minutes, or until a wooden skewer inserted in the middle of the pudding comes out clean.
Remove the pudding from the oven and water bath, and let it cool completely. Unmold onto a serving plate. Drizzle with the apricot glaze and serve with ice cream or whipping cream. Serves eight.
http://food52.com/recipes/20541-craisin-pecan-persimmon-bread
You can also freeze them whole until you are ready to use them in baked goods.