Autumn is Around the Corner
Moderators: rjlittlefield, ChrisR, Chris S., Pau
Autumn is Around the Corner
As evidenced by the ripening persimmons.
Cold and rainy here in the N.E. Went down to 36* friday morning 
Thanks Doug. -
Gordon C. Snelling
- Posts: 300
- Joined: Sun Aug 13, 2006 3:13 pm
- Location: California
Love them in cookies. About 80 here today.
Last edited by Gordon C. Snelling on Sun Oct 01, 2006 1:11 pm, edited 1 time in total.
Persimmon Cookies I
1 tsp. Baking soda
1 c Sieved persimmon pulp
1/2 c Butter or margarine
1 c Sugar
1 Egg
2 c Flour
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Ground nutmeg
1 c Raisins and/or nuts.
Stir soda into persimmon pulp and set aside. Cream butter and sugar together.
Beat in egg, then persimmon mixture.
Sift flour with baking powder, salt, cinnamon, cloves and nutmeg.
Add to creamed mixture along with raisins or nuts. Mix thoroughly.
Drop by teaspoons onto greased baking sheets and bake at 350F 8 to 10 minutes.
Persimmon Cookies II
1 c Persimmon pulp
2 c Flour
1 c Sugar
1 c Butter
1 tsp. Soda
1 Egg
1/2 tsp. Cinnamon
1/2 tsp. Clove
1/2 tsp. Nutmeg
Cream shortening and sugar.
Beat in egg and pulp.
Add dry ingredients.
Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Persimmon Chews
1 c Dark brown sugar, packed
1 c Uncooked persimmon pulp, fresh or frozen and thawed
1 c Black walnuts, chopped
2 Egg yolks
1 tb Butter
1/4 c Confectioners's sugar mixed with 1/4 cup finely chopped black walnuts
In the top of a double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks and butter.
Put boiler top over base containing boiling water; cook for 25 minutes over medium heat, stirring occasionally.
Cool for about an hour. Form into balls about the size of a walnut, roll in the mixture of confectioners' sugar and chopped walnuts, and refrigerate about an hour before serving.
To store, pack in airtight tin with waxed paper between the layers; keep in a cool place.
Persimmon Rice Pudding
4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts
Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla.
Add rice mixture and mix well.
Stir in nuts and raisins.
Pour into a greased 3 quart baking dish.
Bake uncovered at 350 for 45 minutes or until set.
Serve hot or cold.
Makes 10 to 12 servings.
Fuyu Bundt Cake
Grease and flour a bundt cake pan. Preheat oven to 350.
Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.
In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar.
Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
Stir in Fuyu mix.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg.
Stir flour into Fuyu mixture just until blended.
Add 1 cup chopped walnuts and 3/4 cup raisins.
Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean.
Cool in pan 15 minutes. Turn onto rack.
Persimmon Chutney
12 persimmons
6 lemons
½ cup oil
1 tsp. salt
1½ cups sugar
1 tsp. chilli sauce or powder
2 tblsp. finely chopped raw ginger
3 cloves chopped garlic
2 cups cider vinegar
½ cup currants (optional)
Cut up lemons and soak in vinegar overnight.
Blanch persimmons in boiling water for 5 minutes, then peel and dice.
Add the lemons with all other ingredients and bring to boil.
Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.
... AND MUCH MUCH MORE ...
About 79 here today.
Good appetite!
1 tsp. Baking soda
1 c Sieved persimmon pulp
1/2 c Butter or margarine
1 c Sugar
1 Egg
2 c Flour
1 tsp. Baking powder
1/2 tsp. Salt
1/2 tsp. Ground cinnamon
1/2 tsp. Ground cloves
1/2 tsp. Ground nutmeg
1 c Raisins and/or nuts.
Stir soda into persimmon pulp and set aside. Cream butter and sugar together.
Beat in egg, then persimmon mixture.
Sift flour with baking powder, salt, cinnamon, cloves and nutmeg.
Add to creamed mixture along with raisins or nuts. Mix thoroughly.
Drop by teaspoons onto greased baking sheets and bake at 350F 8 to 10 minutes.
Persimmon Cookies II
1 c Persimmon pulp
2 c Flour
1 c Sugar
1 c Butter
1 tsp. Soda
1 Egg
1/2 tsp. Cinnamon
1/2 tsp. Clove
1/2 tsp. Nutmeg
Cream shortening and sugar.
Beat in egg and pulp.
Add dry ingredients.
Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.
Persimmon Chews
1 c Dark brown sugar, packed
1 c Uncooked persimmon pulp, fresh or frozen and thawed
1 c Black walnuts, chopped
2 Egg yolks
1 tb Butter
1/4 c Confectioners's sugar mixed with 1/4 cup finely chopped black walnuts
In the top of a double boiler, combine brown sugar, persimmon pulp, black walnuts, egg yolks and butter.
Put boiler top over base containing boiling water; cook for 25 minutes over medium heat, stirring occasionally.
Cool for about an hour. Form into balls about the size of a walnut, roll in the mixture of confectioners' sugar and chopped walnuts, and refrigerate about an hour before serving.
To store, pack in airtight tin with waxed paper between the layers; keep in a cool place.
Persimmon Rice Pudding
4 cups cooked rice
1 1/4 cups sugar
1/3 cup all purpose flour
1 tsp. vanilla extract
1/4 cup raisins
2 cups persimmon pulp
1 1/4 cups milk
1 egg beaten
3/4 cup chopped nuts
Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla.
Add rice mixture and mix well.
Stir in nuts and raisins.
Pour into a greased 3 quart baking dish.
Bake uncovered at 350 for 45 minutes or until set.
Serve hot or cold.
Makes 10 to 12 servings.
Fuyu Bundt Cake
Grease and flour a bundt cake pan. Preheat oven to 350.
Blend 2 tsp. baking soda into 3 cups of chopped firm Fuyus. Set aside.
In a large bowl, beat 1/2 cup soft butter with 1 2/3 cups sugar.
Add 2 eggs, 2 tsp. lemon juice, and 2 tsp. vanilla and beat until fluffy.
Stir in Fuyu mix.
Sift together 2 cups flour, 1 tsp. baking powder, 1 tsp. salt, 1 tsp. ground cloves, 1 tsp. cinnamon, and 1/2 tsp. nutmeg.
Stir flour into Fuyu mixture just until blended.
Add 1 cup chopped walnuts and 3/4 cup raisins.
Pour into prepared bundt pan. Bake at 350 for 55 - 60 minutes or until toothpick tests clean.
Cool in pan 15 minutes. Turn onto rack.
Persimmon Chutney
12 persimmons
6 lemons
½ cup oil
1 tsp. salt
1½ cups sugar
1 tsp. chilli sauce or powder
2 tblsp. finely chopped raw ginger
3 cloves chopped garlic
2 cups cider vinegar
½ cup currants (optional)
Cut up lemons and soak in vinegar overnight.
Blanch persimmons in boiling water for 5 minutes, then peel and dice.
Add the lemons with all other ingredients and bring to boil.
Continue boiling for about 40 minutes or until the mixture starts to thicken. Remove from stove, allow mixture to cool, bottle and seal.
... AND MUCH MUCH MORE ...
About 79 here today.
Good appetite!
Last edited by MacroLuv on Sun Oct 01, 2006 4:17 pm, edited 3 times in total.
The meaning of beauty is in sharing with others.
P.S.
Noticing of my "a" and "the" and other grammar
errors are welcome.
P.S.
Noticing of my "a" and "the" and other grammar
errors are welcome.
