YOUR PRODUCE MAN’S
PLEASING PERSIMMON RECIPES

MOM'S PERSIMMON COOKIES by Mrs. Thelma L. Marks (My mom!)
Ingredients

1/2 cup Butter
1 cup Sugar
1 ea Egg
1 cup Persimmom Pulp
2 cup Flour
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Nutmeg (ground)
1 tsp Cloves (ground)
1 tsp Salt
1 cup Raisins
1 cup Walnuts (chopped)

Instructions
· Preheat oven to 375 degrees.
· Set butter out to soften at room temperature.
· When soft, put into a mixing bowl and add sugar, egg and Persimmon Pulp. Mix until it is creamy.
· Mix in flour, baking soda and spices.
· Mix in raisins and nuts.
· Drop rounded teaspoon full of dough onto a greased cookie sheet.
· Bake at 350 or 375 degrees for 15 - 20 minutes.
Notes
Be sure to use the Hachiya variety of Persimmon. Set them out to ripen and soften. Whey they feel like a water balloon, they are ready.
--Simply take the stem off and put the Persimmons (peel and all) into a blender. Blend until it is in a pulp form. You can then put the pulp into a freezer ziploc bag. You can store this in the freezer for up to a year. But once your family eats your first Persimmon cookies, you'll run out real quickly.
--When Your Produce Man was just four years old, his mom first got this recipe from a neighbor's grandmother. Of course, Mom added to the recipe and improved it. At every Christmas season, Your Produce Man savors a batch of warm, soft Persimmon cookies, my very favorite.

ANOTHER MOM’S PERSIMMON COOKIES
Ingredients

1 cup Sugar
½ tsp Salt
½ cup Shortening
1 ea Egg (beaten)
1 cup Persimmon Pulp
1 cup Milk
2 cup All-purpose Flour
¼ tsp Ground Cloves
½ tsp Ground Cinnamon
½ tsp Ground Nutmeg
1 cup Raisins
1 cup Walnuts (chopped)

Instructions
· Simmer the raisins for about 3 minutes, to plump them up.
· In a large mixing bowl, mix all ingredients.
· Drop rounded teaspoon full of dough onto a greased cookie sheet.
· Bake at 350 or 375 degrees for 15 - 20 minutes.

PERSIMMON BARS By Rennie Wilsnack
Ingredients

1 cup Persimmon Pulp (blended with 1 ½ tsp of lemon juice and 1 tsp of baking soda)
1 ea Egg (lightly beaten)
1 cup Sugar
½ cup Salad Oil
1 ¾ cup Flour
1 tsp Salt
1 tsp Nutmeg
1 cup Chopped Nuts
8 oz Pitted Dates (cut finely)

Instructions
· Prepare Pulp and set aside (see note on my mom’s recipe)
· Preheat oven to 350 degrees.
· Mix the egg with Persimmon Pulp
· Add sugar and salad oil. Mix until creamy. Add flour and spices. Fold in. Add dates and nuts.
· Pour batter into a greased, lightly dusted 10x13 baking dish. Bake at 350 for about 25 minutes, until top is lightly browned.
· Cool on a rack for 5 minutes before cutting into bars.
· Mix some sugar with lemon juice to make an easy lemon glaze. Brush on top of the Persimmon Bars.

PERSIMMON PUDDING By Rennie Wilsnack
Ingredients

3 ea Eggs
2 cup Persimmon Pulp
1 ¼ cup Sugar
1 ½ cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
½ cup Melted Butter
2 ½ cup Milk
2 tsp Cinnamon
1 tsp Ginger
½ tsp Nutmeg

Instructions
· Pre-heat oven to 325 degrees.
· Put your Persimmon pulp into a large mixing bowl. Beat in eggs, then sugar and flour. Add in the remainder of the ingredients.
· Grease a 9x9 baking dish
· Add pudding mixture into baking dish and bake at 325 degrees for about an hour, or until it is firm.
· Serve with cream or a hard sauce (like caramel sauce).
Optional: Add 1 cup of raisins and/or 1 cup chopped nuts to the batter.

ANOTHER PERSIMMON PUDDING By Chef Gwen KVAVLI GULLIKSEN, inspired by Margrit Mondavi
Ingredients

4 ea Ripe Persimmons
1 cup Flour, all-purpose
4 ounces Butter, unsalted, softened
1 ea Egg, large
1 tsp Cinnamon
1 ¾ tsp Baking Soda
1 tsp Vanilla Extract
6 TBS Brown Sugar, packed
6 TBS Sugar
¼ tsp Salt
1 tsp Lemon Extract

Instructions
· Chop persimmon into large pieces. Place all ingredients into the bowl of a food processor or a mixing bowl and mix until smooth.
· Generously butter the pudding mold then pour in the batter.
· Lock the lid of the pudding mold and steam over a low heat for 2 ½ hours – check every 20 minutes to add water if necessary. Do not let water be more than one inch above the mold at any time.
· It may also be steamed in the oven @ 350 degrees in a water bath for 2 ½ hours.
· Cool before unmolding.
· Serve with whipped cream, hard sauce, rum raisins, berry puree, etc.