Southern Indiana Persimmon Time is Almost Here

Persimmon Time Is Almost Here

As fall quickly approaches my mind immediately goes to thinking about gathering persimmons.  Here in Indiana they grow wild on trees in the woods all around me.  I love the persimmon pudding that my Mother makes for me every year.  We have had a tradition since I was small, I have persimmon pudding for my birthday in October every year instead of a birthday cake!!!  Can't wait - I can wait to be older, but I can't hardly wait to taste that delicious persimmon pudding with whipped cream or ice cream on top of it!!!

The first thing to do to prepare to make a persimmon pudding or persimmon cookies or bread or whatever you choose to make, first you have to go gather the persimmons.  (Many areas do not have wild persimmons but supermarkets do sell a variety of persimmons which are larger and different from the varieties which grow wild in Indiana - the supermarket persimmons can be used in these recipes, but there really is a difference in the taste - both are good, just I am partial to the flavor of the wild pumpkin persimmons of IN)

                                          Indiana Persimmons growing on the tree!

After gathering the persimmons, wash and remove the stem on top.  Place persimmons in a sieve and work through the sieve.  This will remove the seeds and peelings while giving you the persimmon pulp you need for these recipes.  I take the pulp and freeze it in 2 cup portions.  Most recipes call for 2 cups of pulp, a few will call for 1 cup.

Here are a few of my favorite persimmon recipes.  I usually make persimmon pudding, persimmon cookies (lots of cookies, they go fast!), persimmon bread, persimmon pancakes and cook persimmons with pork chops sometimes for a different, delightful treat!   Scroll down for recipes:

Just Me -Granny D











Favorite Persimmon Recipes of Just Me - Granny D


Baked Persimmon Pudding

2 Cups persimmon pulp
1 1/2 C. sugar
2 C. flour
2 C. milk
1 tsp. baking powder
1 tsp. soda
Butter size of walnut
                                    1 egg
                                    2 tsp. ground cinnamon

Mix well. Put in 8 X 12 inch pan in 350 degree oven.  Bake 45 minutes.  Serve with whipped cream or ice cream.

Persimmon Cookies

  

1/2 C. shortening

1 1/4 c. brown sugar, firmly packed

2 eggs

1 tsp. vanilla

1 1/2 c. persimmon pulp ( I use 2 cups )

2 1/2 c. sifted flour ( I use 3 cups )

4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. raisins ( I sometimes use choc. chips instead of raisins )

1 c. chopped nuts

Cream shortening and brown sugar, add eggs and beat.  Mix in vanilla and persimmon pulp.

Sift together dry ingredients and blend into creamed mixture.  Stir in raisins and nuts (chips if using choc chips).  Drop dough by heaping teaspoonfuls on greased baking sheets.  Bake at 375 degrees until lightly browned, about 15 minutes.  Makes 5 dozen soft cookies.  Cool on rack.

Refrigerated No-Bake Persimmon Pudding

1 Cup sugar

1 Cup persimmon pulp

12 marshmallows, cut fine

12 graham crackers, rolled fine

1/2 c. chopped nuts

Mix sugar, persimmon, marshmallows, nuts together and roll in graham cracker crumbs.  Shape roll and chill in refrigerator 1 hour or longer.  Slice and serve with whipped cream or ice cream.

Persimmon Chocolate Chip Muffins 

1 1/2 cups all-purpose flour

1 1/2 cups whole-wheat flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon salt

4 large eggs, slightly beaten

2 cups sugar

2 cups persimmon pulp

1 cup vegetable oil

2 cups (12 oz pkg.) Nestle Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 350 degrees F.  Grease thirty-six 2 1/2 inch muffin cups or line with paper bake cups.

Combine flours, baking soda, baking powder, cinnamon and salt in medium bowl.  Combine eggs and sugar in large bowl.  Add persimmon and oil to egg mixture; mix well.  Stir in flour mixture until moistened.  Stir in morsels.  Spoon batter into prepared muffin cups.

Bake for 20 - 25 minutes or until top springs back when lightly touched.  Cool in pans on wire racks for 5 to 10 minutes.  Remove fro pans.  

 These are great without any frosting, but I really like putting either creamed cheese frosting or milk chocolate frosting on them.  Caramel frosting is pretty good also. 

 

Persimmon Carrot Cookie Bars 

2 cups all-purpose flour

1 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. ginger

2 tsp. baking powder

1 tsp. baking soda

1/3 cup butter or margarine, softened

1 cup granulated sugar

1/2 cup firmly packed brown sugar

2 large eggs

2 large egg whites

2 cups persimmon pulp

1 cup finely shredded carrot (about 1 large carrot shredded)

Cream Cheese Topping  ( recipe located below directions)

Preheat oven to 350 degrees F.  Grease 15 X 10 inch jelly roll pan.

Combine flour, spices, baking powder and baking soda in small bowl.  Beat butter, granulated sugar and brown sugar in large mixing bowl until crumbly.  Add eggs, egg whites, persimmon pulp and carrots; beat until well-blended.  Add flour mixture; mix well.  Spread into prepared pan.  Drop teaspoonfuls of Cream Cheese Topping over batter; swirl mixture with spoon.

Bake for 25 to 30 minutes or until wooden tooth pick inserted in center comes out clean.  Cool completely in pan on wire rack.

Cream Cheese Topping:

Combine 4 oz. softened light cream cheese, 1/4 cup granulated sugar and 1 Tablespoon milk in small mixer bowl until thoroughly blended.

Hope everyone enjoys these recipes and has a delicious persimmon season this year!!!!

 

 

 

 

Dehydrating Food - Meat, Fruit, Veggies & Spices

Dehydrating food - meat, fruit, veggies and spices - is one way of preserving foods in abundance now for eating later in the year when they aren't as readily available.  While canning, freezing, pickling and jellying are all acceptable and great ways to put food up for the winter, some types just call out to you to dry them!  For example, beef jerky, banana chips, homemade fruit roll-ups or drying your home grown herbs all scream - dehydrator please !!!!

Basic Dehydrating Times and Settings

 HERBS - -

Drying time is approximately 3-6 hours for 

        Oregano, basil, etc.                                                         

Vent settings:   Upper vent setting 3

                       Lower vent setting 2

Drying time is approximately 6 hours for

         Bell peppers, banana peppers, etc.

Vent settings:  Upper vent setting 4

                      Lower vent setting 2

MEATS  - -

Drying time is approximately 8-10 hours for

        turkey jerky, pot roast, cooked meats, sausage

        and marinated meats

Vent settings:  Upper vent setting 4

                      Lower vent setting 3

VEGETABLES - -

Drying time is approximately 18 hours for

        tomatoes

Vent settings:  Upper vent setting 1

                      Lower vent setting 2

FRUIT ROLL-UPS - -

Drying time is approximately 3-6 hours

     Lift and peel when dry

Vent settings:  Upper vent setting 3

                      Lower vent setting 2

Meats

Most beef cuts are suitable for making beef jerky, including ground beef.  The most popular cuts which jerky is made from are the round, flank or rump as they are leaner cuts and preferable to rib or chuck.  Slice the meat to about 1/4" thick, sliced into 1" strips.  Be sure to cut across the grain.  Excess fat and gristle should be removed. 

Pork should be avoided and not dehydrated.  Chicken and turkey are safest and best if precooked before dehydration.    

There are numerous recipes for spices and marinades for meat that is to be dehydrated.  Drying times and settings for meat are included in the chart above.  Jerky recipes, spice mixes and marinate recipes follow the section on fruit.

Fruit

Remember to always pretreat fruit and vegetables before dehydration.  To pretreat, dissolve 1T ascorbic acid or citric acid powder into 1 qt. water.  Put sliced fruit into solution and after two minutes place on tray.  If no ascorbic acid or citric acid powder is available, mix 2T lemon juice or pineapple juice in 1 qt. water and then put sliced fruit into mixture for two minutes, then put on dehydrator tray.

Fruit drying times and settings vary according to the fruit. 

Fruits -

approx. drying time 24 hours for 

     apple, banana, cherries, grapes, pineapple, plum and rhubarb

Upper vent setting 2 and lower vent setting 2

approx. drying time 30-36 hours for

     apricot, nectarine, prune, and pears

Upper vent setting 1 and lower vent setting 2

approx. drying time 12 hours for

     strawberries, blackberries, and orange rind

Upper vent setting 2 and lower vent setting 1  

Fruit Roll-ups 

 Buy pureed fruit or puree your own.  Cut a piece of plastic wrap to fit the dehydrator tray you are going to use.  Cut a hole in the center.  Place the plastic wrap in the tray and pour a thin layer of pureed fruit on tray.  You can use any type of fruit puree to make these roll-ups.  Kids love them.  Drying time and settings are included in the chart above.

Jerky Recipes - - 

 A couple of years ago I experimented with making jerky from ground beef and ground deer rather than the strips of meat like I had always used in the past.  I patted my LEAN ground meat out about 1/4 inch thick and placed on plastic wrap as done for fruit roll-ups.  Getting older and still loved jerky but had a hard time eating it.  The results were wonderful!  The jerky turned out great, soft enough to eat and was definitely a hit with everyone who had the chance to try it.  It didn't last long - so the next time I made sure I made twice as much and I think it only lasted about 1/2 as long!!!! 

Whiskey Steak Jerky 

Mix over low heat until blended - 2 T butter

                                                        3 T orange juice

                                                        1 small red onion, sliced

                                                        1 T Worcestershire sauce

                                                        1 T Dijon mustard

                                                        1/2 tsp. grated orange peel

                                                        salt and pepper

Once blended, remove from heat, stir in 2-3 T whiskey.

Marinate meat strips or ground meat in the mixture overnight.  Drain thoroughly.  Dehydrate.

Southwest Jerky

1 tsp. pepper

3 T. chili powder

1 tsp. salt

1/4 - 1/2 tsp. cayenne pepper

2 cloves garlic minced

2 T. onion flakes

2 tsp. cumin

2 lbs. meat sliced or ground for jerky

This is a dry rub marinate.  Cover meat with mixture, rub into grain, cover and marinate overnight.  Dehydrate.

Teriyaki Jerky

2 Bay leaves

12 peppercorns

1/3-1/2 C teriyaki marinade sauce

1/4 tsp. tabasco sauce

1/4 tsp. horseradish sauce

1/2 tsp. garlic powder

2 tsp. worchestire sauce

This is a dry rub marinate.  Cover meat with mixture, rub into grain, cover and marinate overnight.  Dehydrate.

Enjoy!  And these recipes are some that I have used for many years.  I do not know for sure where I got them to start with, but I have made some changes and adaptations to them over the years to make them more to my tastes.  Hopefully you will enjoy them as much as I have and do.  And my thanks to whom ever it was that came up with the original recipes that I started out with!   

                                                    

 

  

 

 
Just Me - Granny D

Peanut Butter & Jelly Pie with Blackberry Preserves

This next recipe is a favorite around our house.  It takes peanut butter and jelly to a whole new level of appreciation and delight.  Of course you can use any type of jelly or preserves, I use blackberry.

Peanut Butter & Jelly Pie

PB&J Pie

with

Blackberry Preserves Jelly

2 - 9 inch graham cracker crust pie shells

1 – 16 ounce jar peanut butter

1 – 32 ounce jar marshmallow fluff

2 – 16 ounce packs cream cheese

3 – 16 ounce bowls cool whip

1 cup peanut butter chips

½ cup fresh blackberries

Makes 2 – 9 inch deep dish pies

Cream one pack cream cheese with one jar peanut butter and 16 ounces of marshmallow fluff. Fold in one bowl cool whip until smooth. Pour into the bottoms of each graham cracker pie shell.

Cream the second pack cream cheese with 16 ounces of marshmallow fluff and 16 ounces blackberry preserves/jam/jelly ( I prefer the preserves or jam). Fold in one bowl cool whip until smooth. Pour over the peanut butter mixture in each pie shell.

Before serving, mix the one cup of fresh strawberries and ½ cup peanut butter chips with one bowl of cool whip. Spoon over the tops of the pies and serve.

A drizzle of blackberry syrup over the top or even chocolate syrup over the top really sets this pie off. But beware – is extremely rich and addictive!!

My Lower Cost Version

of

PB&J Pie

2 – 9 inch graham cracker pie crust shells

1 – 16 ounce jar peanut butter

1 – 32 ounce jar marshmallow fluff

2 – 16 ounce pack cream cheese

2 – 16 ounce bowl cool whip

1 – 16 ounce jar blackberry preserves (jam or jelly)

Cream one pack cream cheese with the peanut butter and 16 ounces of marshmallow fluff – fold in 16 ounce bowl cool whip. Divide and pour mixture into the two graham cracker shell crusts.

Cream one pack cream cheese with 16 ounces of marshmallow fluff and 16 ounces blackberry preserves – fold in 16 ounce bowl cool whip. Divide and pour mixture into the two crusts.

Chill for at least one hour. Serve with cool whip or ice cream.

Definitely delights the taste buds. I use blackberry preserves in my recipe, however, you can substitute any type of fruit preserves, jam or jelly to your own liking. It's blackberry season right now, and I have blackberries all around me so right now that's the fruit preserves of choice for me. And I really think it's my favorite one to use for this pie!!!

- - - - -

Graham Cracker Pie Crust Shells can be purchased premade at most grocery retailers – or can be easily and quickly made from scratch!

Graham Cracker Pie Crust

2 2/3 cups graham cracker crumbs ( approximately 36 -40 graham crackers)

½ cup sugar

½ cup soft margarine or butter

½ teaspoon nutmeg (optional)

In medium mixing bowl mix graham cracker crumbs, sugar, margarine and nutmeg; blend until crumbly. Press crumb mixture into bottoms and sides of deep dish pie 9 inch pie pans and form rim around the top.

This crust can be baked or uncooked – your choice. If serving a fluffy cream pie, an unbaked crust will normally hold up – chill your crust for an hour before filling. If serving a firmer pie, baking the crust will make it firmer and crunchier. To bake – place in moderate oven (375 degrees) for 8 minutes or until edges are lightly browned. Cool before placing filling in shells.

- - - - -

For A Delightfully Different

Pie Crust Version

for a

Peanut Butter Pie

try the following!

Peanut Pie Shell

1 cup sifted flour

½ teaspoon baking powder

½ teaspoon salt

1/3 c vegetable shortening

¼ c crushed salted peanuts

3 to 4 tablespoons cold water

Sift flour, baking powder and salt together. Cut in shortening until mixture resembles coarse cornmeal. Add peanuts.

Sprinkle cold water over mixture a little bit at a time stirring with a fork until dough is just moist enough to hold together and form a ball.

Roll out on lightly floured surface to a circle to fit pie pan. Flute edges. Prick over surface with tined fork.

Bake in hot oven (425 degrees) 12 to 15 minutes. Cool before filling.

Just Me - Granny D

Rhubarb Delights

Rhubarb

I loved Strawberry Rhubarb pie – until I developed an allergy to strawberries. So then I started experimenting with other recipes for rhubarb pies to see if I could find one I liked as well as the Strawberry Rhubarb Pie or possibly find one I liked even better. I actually came up with three different recipes that I tweaked to my taste buds and suggest others try :

Rhubarb Cheese Pie

1 9” unbaked pie shell

2 lb. frozen Rhubarb in syrup – or 1 quart canned Rhubarb

3 Tbsp. Flour

¼ tsp. Nutmeg

¼ tsp. Ground Cloves

½ cup Brown Sugar

½ cup White Sugar

4 (3 oz. ) pkgs. Cream cheese

2 Eggs

1 cup dairy Sour Cream

Drain rhubarb ( if using fresh rhubarb, partially cook rhubarb in a light syrup then drain and cool) You should have 1 quart fruit drained. Blend rhubarb with flour, nutmeg, cloves and brown sugar. Turn into pie shell and bake in preheated oven at 425 degrees F. for 15 minutes.

Blend together cream cheese, eggs and white sugar. Remove pie from oven after 15 minutes and spread the cheese mixture over the top of the rhubarb filling. Return pie to oven and bake at 350 degrees for 30 minutes. Cool. Spread sour cream over top. Refrigerate until ready to serve.

*** Special Note: I absolutely love this pie served with chocolate syrup or hot fudge sauce over the top of it!!!!

Glazed Fresh Blackberry Rhubarb Pie

Pastry for 2 – crust pie

1 ¼ c. Sugar

1/3 c. Flour

1/8 tsp. Salt

¼ tsp. Nutmeg

2 cups fresh Blackberries

2 cups (1” pieces) fresh Rhubarb

2 Tbsp. Butter or Margarine

1 Tbsp. Sugar

Combine sugar, salt and flour.

Arrange ½ the blackberries and ½ the rhubarb in pastry lined 9” pie pan.

Sprinkle with half the sugar mixture.

Repeat with remaining fruit and sugar.

Dot with butter.

Adjust top crust and flute edges.

Brush top of pie with cold water and sprinkle on 1 Tbsp. Sugar.

Cut steam vents.

Bake at 425 degrees F. for 45 minutes or until rhubarb is tender and crust is browned.

Serve hot with ice cream, or cool and serve with whipped cream.

Delicious with a big glass of milk or cup of coffee!!

Cherry Rhubarb Cobbler

1 1 lb.5-ounce can Cherry pie filling

1 1 lb.5-ounce can Rhubarb pie filling (or 1 lb precooked rhubarb in medium to heavy syrup)

½ cup Dried Cherries

1 tsp. Grated Orange peel (optional)

1 cup Flour

1 ½ tsp. Baking Powder

¼ cup Brown Sugar, packed

½ tsp Cinnamon

¼ tsp Nutmeg

¼ cup Butter or Margarine

½ cup chopped Pecans

1 Egg, beaten slightly

¼ cup Milk

Combine cherry and rhubarb pie fillings, cherries and orange peel in a DEEP

10 – inch fry pan or baking pan ( I use a cast iron dutch oven ) ; heat to boiling.

Mix flour, baking powder, brown sugar, cinnamon and nutmeg together in a mixing bowl; cut in butter until crumbly. Add pecans.

Combine egg and milk; add to flour mixture and mix to moisten dry ingredients. Drop spoonfuls of dough onto hot filling mixture.

Bake in covered Dutch oven or deep fry pan in oven at 400 degrees F for 25 -30 minutes. ( This can also be cooked over a bed of coals on a campfire. )

Rhubarb-Orange Conserve

This is really good and it is easy to make. Let the kids help, they'll enjoy cutting up the orange slice candies.

5 c. red rhubarb

1 lb. Orange-slice candy (gum-drop candies)

3 c. sugar

Wash then dice (do not skin) rhubarb into 1/3” cubes. Cut candy slices into 1/8's. (Using scissors, cut length ways first. Dip scissors into cold water to prevent sticking.)

Mix rhubarb and sugar in a wide saucepan, stirring constantly over high heat. When mixture begins to boil, add candy pieces. Continue boiling and stirring until the mixture thickens to a jelly-like consistency.

Ladle into hot jars; seal. Makes 6 half pints.

Just Me - Granny D