September 29, 2003


PERSIMMON RECIPES

Gladys’s Persimmon Bread

½ cup shortening
¾ cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon freshly ground dried ginger root or finely grated fresh ginger
½ teaspoon salt
1 cup persimmon pulp -fresh or frozen & thawed
1 teaspoon vanilla
½ cup chopped black walnuts or pecans

Cream together shortening, sugar and egg and set aside. Sift together the flour, baking powder, soda, cinnamon, ginger, and salt. Gradually blend dry ingredients into the shortening mixture. Add the persimmon pulp, vanilla, and nuts and mix to a stiff dough. Pour into a greased 9X5 inch loaf pan and set aside for 20 minutes. Meanwhile, preheat oven to 375 degrees. Bake for 50 minutes to 1 hour, or until a toothpick comes out dry when inserted into the center. Cool for a few minutes. Then turn out of pan to cool on rack. Makes one 9-inch loaf.


Indiana-style Persimmon Pudding

2 cups persimmon pulp, either fresh, or frozen and thawed
2 eggs
2 ¼ cups flour
1 cup sugar
1 cup brown sugar, packed
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground allspice
½ teaspoon salt
Topping: 1 cup heavy cream for topping (optional)
2 to 3 tablespoons sugar for cream (optional)

Preheat oven to 350 degrees. Beat persimmon pulp and eggs together in a large bowl (of an electric mixer, if you have one). Sift all dry ingredients together and add to persimmon mixture. Beat at low speed until smooth. Pour into two greased round 9-inch baking pans. Bake 50 minutes, or until browned and slightly crusty on top. Serve warm, cut into wedges. Top each serving, if you like, with the cream, beaten until stiff and sweetened to taste. Serves 12


Spiced Persimmon Cookies

1 cup shortening
1 cup sugar
1 egg
1 cup persimmon pulp, either fresh, or frozen and thawed
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon grated nutmeg
½ teaspoon ground allspice
1 cup chopped pecans
1 cup raisins or chopped dates

Preheat oven to 325 degrees. Cream shortening, then cream in sugar, egg and persimmon pulp. Sift flour, soda, baking powder, salt, cinnamon, nutmeg, and allspice together. Stir dry mixture into the creamed ingredients to make a stiff dough, then add pecans and raisins or dates. Drop by teaspoonfuls onto greased cookie sheets, spacing the cookies 1 inch apart. Bake 12 to 15 minutes, or until golden brown. Cool on racks and store in an airtight container. Makes about 40 cookies.