Persimmons

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.