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)
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:
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!!!!
