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Perfect Persimmion Recipes - 73 recipes

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3 small loaf pans (45 min cook time) or 1 large loaf pan (stone ware 1 hr)

  • 2 cups - Persimmon Pulp
  • 2 teaspoons - Baking Soda
  • 2 cups - Sugar
  • 3 tblspn - Melted Crisco
  • 2 cups - Flour
  • 2 teasp - Baking Powder
  • 2 teasp - Vanilla Extract
  • 2 cups - Any Nuts
  • 1 egg - Beaten
  • 1 cup - Raisins
4/5 (1 Votes)

By

Preheat the oven to 350 degrees

  • 1 1/4 cups sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon ground nutmeg
  • 3 eggs
  • 1/2 cup persimmon pulp
  • 1/2 can evaporated milk - (12 oz)
  • 1/2 teaspoon vanilla extract
  • 1/2 lemon juiced
  • 1/4 cup water
  • 1/4 cup heavy cream
  • 1/4 cup blossom or wildflower honey
4/5 (1 Votes)

By

Toss persimmons with cinnamon, nutmeg and allspice in bowl

  • 4 cups peeled Fuyu persimmons in wedges (to 5 cups)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 unbaked 9" pie shell
  • 2 eggs
  • 2 tablespoons flour
  • 1/2 cup sugar
  • 1/3 cup melted butter
4/5 (1 Votes)

By

Preheat the oven to 350 degrees

  • 1 teaspoon unsalted butter plus
  • 2 tablespoons unsalted butter plus
  • 3/4 cup unsalted butter at room temperature
  • 1/4 cup dark brown sugar
  • 3 cups chopped peeled Fuyu persimmons
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 cup light brown sugar
  • 3 large eggs
  • 4 cups bleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 cup light brown sugar - (firmly packed)
  • 2 cups confectioners' sugar
  • 2 tablespoons dark Karo syrup
  • 2 tablespoons milk
4/5 (1 Votes)

By

Make deep cut in pointed end of each persimmon

  • 2 medium ripe Hachiya persimmons
  • 3 1/2 cups whole milk
  • 2/3 cup arborio rice
  • 1/4 cup honey
  • 3 tablespoons sugar
  • 1 1/2 teaspoons grated orange peel
  • 1/4 teaspoon salt
  • 1/2 cup dried cranberries
4/5 (1 Votes)

By

1. Preheat oven to 375 degrees 2

  • 1 cup shortening
  • 2 cups sugar
  • 2 cups mashed persimmons
  • 2 eggs, whipped
  • 4 cups sifted flour
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp nutmeg
  • 2 tsp baking soda
  • 1/2 tsp salt
0/5 (0 Votes)

By

From Women's Health Oct. 2014

  • 2 Fuyu persimmons, thinly sliced
  • 6 oz. cooked chopped chicken
  • 2/3 cup shredded radicchio
  • 3 oz. diced Camembert cheese
  • 8 6-inch whole wheat tortilla
  • Olive oil spray
0/5 (0 Votes)

By

From Women's Health Oct. 2014

  • 2 Fuyu persimmons
  • 1 medium red pear
  • 4 cups baby spinach
  • 1/2 cup crumbled feta
  • 4 tbsp. finely chopped, toasted pecans
  • 2 tbsp. olive oil
  • 2-3 tsp. aged balsamic vinegar
0/5 (0 Votes)

By

mix in bowl

  • anything. this a test
0/5 (0 Votes)

By

Mix soda and pulp. Cream butter and sugar well

  • 2 cups persimmon pulp
  • 2 teaspoons soda
  • 1 cup butter or margarine
  • 2 cups sugar
  • 2 eggs
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon mace
  • 1 teaspoon vanilla
  • 1 cup black walnuts
  • 1 cup raisins or dates
0/5 (0 Votes)

By

Preheat oven to 424 degrees

  • 2 pounds pork loin, tied
  • Course salt and freshly ground pepper
  • 1 pound persimmons, tops trimmed, cut into 1 1/2 inch wedges
  • 6 garlic cloves peeled
  • 1 tablespoon extra virgin olive oil
  • 1 bunch (14 ounces) mustard greens, large stems removed
  • 1/2 cup Marsala wine
0/5 (0 Votes)

By

Preheat the oven to 350 degrees F

  • 2 to 3 very ripe persimmons (or 1 cup smooth applesauce plus 1/4 cup carrot baby food)
  • 1 1/2 cups all-purpose flour
  • 2/3 cup whole-wheat flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon finely grated lemon zest
  • 2 large eggs plus 1 egg white
  • 10 tablespoons unsalted butter, melted, or vegetable oil
  • 2/3 cup plain yogurt or sour cream
  • Turbinado sugar, for topping
0/5 (0 Votes)

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Persimmon Muffins Persimmon Bread by Letha Jacques