3as@sage.cc.purdue.edu (Sammy the Salmon) (11/30/90)
As a followup to the requests of a few weeks ago, here are some
persimmon recipes that my mother sent. I can swear that the pudding is
good, especially when served hot with whipped cream or just cream
poured over it.
We use the wild persimmons and just run them through a food mill
after removing the stems in order to get the pulp. I assume you can do
much the same thing with the larger, store-bought variety.
One additional note of interest, it's said that the persimmon
seeds can be used to predict the weather. Cut a seed in half and look
at the tiny plantlet (or whatever it's called) inside. If it looks
like a spoon, the winter will be very snowy. A knife shape indicates a
cold and windy winter, and a fork means that the winter will be mild.
Anyway, here are the recipes...
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PERSIMMON PUDDING
About 2 cups persimmon pulp
1 quart milk (4 cups)
2 eggs, beaten with 1&1/3 cups sugar
1/4 teaspoon vanilla
2 cups flour
1 teaspoon soda
pinch of salt
Beat eggs, sugar, and vanilla together. Also mix the persimmon
pulp with the milk, and combine the flour, soda, and salt. To the egg
mixture add alternately portions of the flour mixture and the
persimmon&milk solution. Begin and End with dry ingredients.
Melt a chunk of butter (About 2T. in a 9x13 pan) coat pan with
melted butter. Let pan cool a bit and then pour the batter into
it. Bake at 300 degrees for about 2 1/2 hours. Every 15 minutes, stir
batter to center from sides of pan. This results in a firm, dark
pudding. For a pudding that is lighter in texture and color, let bake
without stirring.
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PERSIMMON CREAM CANDY
2 cups sugar
1 tablespoon dark corn syrup
1 cup half and half
pinch of salt
2 1/2 tablespoons persimmon pulp
1 rounded teaspoon butter
Mix together sugar, corn syrup, cream, and salt; let stand about 20
minutes. When sugar is dissolved, place on heat and bring quickly to a
boil. When almost at the soft-ball stage, remove from heat and stir in
persimmon pulp and butter. Return to heat and boil, stirring
constantly until it reaches the soft-ball stage. Remove from heat and
leave until partly set, then beat until mixture shows signs of
hardening. Pour onto buttered plate and mark into squares when
cooled.
======================
PERSIMMON CAKE COOKIES
1/2 cup shortening
1 cup persimmon pulp
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Cream shortening in large mixing bowl. Gradually add sugar,
beating well. Add eggs and persimmon, mix well. Sift together flour,
baking powder, soda, salt, and spices. Add to creamed mixture,
stirring well. Drop dough by Tablespoonfuls onto a greased cookie
sheet, 2 inches apart. Bake at 350 for twelve minutes
FROSTING (if desired)
3 cups sifted powered sugar
1 tablespoon butter or margarine, melted
3/4 teaspoon vanilla
3 to 6 tablespoons milk
Combine first three ingredients in small mixing bowl; add milk
slowly until desired spreading consistency is reached.
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Enjoy! -Laura