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Author Topic: Anyone seen the Persimmon Pudding web site  (Read 261 times)

Francis_Eric

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Anyone seen the Persimmon Pudding web site
« on: November 01, 2020, 11:18:47 AM »
A Interesting Cake could be made if your not a fan of persimmons that are mushy
I am sure you could even buy a boxed cake, and add them to it

I have not made the cake, but used them In a smoothie, tasted like Sherbert ice cream
and vinified  a wine from them, and aged the wine as well (own recipe)
I actually liked the wine I made with the spend left over fruit surprisingly

It was not much but even though it lacked flavor I liked the subtle flavor in that wine. 

I am not a huge fan of super sweet food,  but the vitamin A in this fruit makes you feel full,
and sometimes I crave it , I like how in a smoothie it cuts down the sweetness as well

http://persimmonpudding.com/recipes/cakes/cake002.html

Francis_Eric

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Re: Anyone seen the Persimmon Pudding web site
« Reply #1 on: November 02, 2020, 06:47:27 PM »
I think you should try a bread instead looks like you might like that better
Pudding is what is most popular -- funny Ihave not tried but still have a bunch frozen in   gallon bags
(bought 2 buckets full 5 gallon buckets mostly for seed I can pick wild)
not as bad to separate seeds as it seems

http://persimmonpudding.com/recipes/breads.html

Francis_Eric

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Re: Anyone seen the Persimmon Pudding web site
« Reply #2 on: November 03, 2020, 08:04:15 AM »

http://persimmonpudding.com/recipes/puddings.html


Becky's Best Persimmon Pudding
Well do you like pudding
Random recipe

ingredients:

1 cup persimmon pulp 
1 1/4 cup sugar
1/4 tsp baking soda
1/2 tsp ground cinnamon
1 tsp baking powder
2 eggs
1 1/4 cup milk
1 cup flour
 
Mix all together and pour into an ungreased 9x13 inch pan. Bake for 45 minutes to 1 hour.

Becky's Best Persimmon Pudding (metric measurements)

Ingredients:

240 ml persimmon pulp 
250 ml sugar
1.25 ml baking soda
2.50 ml ground cinnamon
5 ml baking powder
2 eggs
300 ml cup milk
120 g flour
 
Mix all together and pour into an ungreased 23x32.5 cm pan. Bake for 45 minutes to 1 hour.

TonyinCC

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Re: Anyone seen the Persimmon Pudding web site
« Reply #3 on: November 19, 2020, 08:53:54 PM »
When I still lived in South Carolina I made a Persimmon- Pumpkin cheesescake. Nilla wafer butter crust. Made it at the last minute on a whim. Native persimmon pulp from my tress 50-50 with canned pumpkin pie filling , cream cheese, sugar, some cream cheese frosting off the shelf, cinnamon, pumpkin and apple pie spice, vanilla, rum, and almond extracts, heavy cream and more sugar. I guess I got the proportions wrong since it was improvisational.  It cracked deeply while baking in a 13x9 pan but I added a couple bags of marshmallows and they melted caramel into the cracks with a creme brulee type crust on top. A lucky accident. Best Thanksgiving dessert ever with 2 native fruits starring !!! The combo of persimmon and pumpkin was synergistic, much better than either alone.

 

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