Found by Anne and sent to
the Old Recipe Detective Blog
"When I was
little my grandmother made
persimmon cookies and pudding, these were a family
favorites. I am looking for a persimmon cookies recipe that has the persimmon
pulp, raisins and spices. She also made a persimmon pudding that she baked.
All I remember was that she mixed the persimmon pudding and baked it the removed
it from the over and put a sauce on top and baked it again. I have searched
several different sites and can not find these recipes. Do you have anyone out
there who may have the recipes?"
2 eggs, well beaten
1 cup brown sugar
1 T. melted butter
1 ½ cup sifted all-purpose flour
1 tsp. baking soda
½ tsp. mace
1 tsp. cinnamon
¼ tsp. salt
½ cup milk
1 tsp. vanilla
1/2 tsp. grated lemon rind
1 cup raisins
1 cup chopped nuts
Cut the ripe, unpeeled persimmons into eight pieces and run them through a
colander. The skins will stay in the colander. Discard skins. Mix pulp with
eggs and beat in sugar and butter. Sift together flour, soda, spices and salt.
Add dry ingredients to persimmon pulp mixture, alternating with milk. Add lemon
rind, vanilla, raisins and nuts. Pour into a greased 1 ½ quart casserole dish.
Bake in a water bath* at 350 degrees for 45-50 minutes. Makes 8 servings.
1 egg, well beaten
2 T. butter, melted
½ tsp. salt
½ cup sugar
together flour, soda, salt, cinnamon and sugar. Add nuts. Mix together
persimmon pulp and egg in a bowl. Add butter to pulp and beat in dry
ingredients until smooth. Pour into a greased 1 ½ quart casserole. Place in a
shallow pan of hot water (water bath*) and bake at 325 degrees for about 90
minutes. Serve warm with cream, whipped cream, custard sauce or lemon sauce.
Makes 8 serving.
* For best
results place the water bath pan in preheated oven then place casserole in the
middle of the water bath pan. Fill water bath pan halfway up the sides of the
casserole with hot water. Be careful not to splash hot water into the pudding.
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