Persimmon Recipes

2013 winning Persimmon Pudding

Cynthia Brewer King

2 cups persimmon pulp

2 cups sugar

2 eggs

1 1/2 cup buttermilk

1 teaspoon baking soda

1 1/2 cup flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/8 teaspoon salt

1/4 cup of melted butter

1/4 cup of half and half

Cream together pulp, sugar and eggs. Put soda into buttermilk and stir until frothy. Sift dry ingredients together. Add dry ingredients and buttermilk alternately to pulp mixture. Add butter and half and half. Bake at 350 degrees for one hour in a 9-inch by 13-inch pan.

Patty Winner’s 2013 winning Persimmon Praline Cake

1 box white cake mix

1/2 cup milk

4 eggs, beaten

1 cup persimmon pulp

1/3 cup oil

1 teaspoon of pumpkin pie spice

1/2 can sweetened condensed milk

PRALINE LAYER

1/4 cup butter

1 teaspoon pumpkin pie spice

1/2 cup persimmon pulp

3/4 cup sugar

1/2 can sweetened condensed milk

1/2 cup white corn syrup

FROSTING

1 package vanilla pudding mix

1/4 cup powdered sugar

1 cup milk

1 8-ounce tub of Cool Whip

Preheat oven to 350 degrees and grease 9-by-13-inch pan. Combine cake mix, pulp, milk, eggs, oil and pumpkin pie spice in a large bowl with mixer until well blended. Pour into a pan and bake 20 minutes. Remove from oven and use wooden spoon handle to poke holes over the top of the entire cake.

Pour 1/2 can of sweetened condensed milk over cake and set aside to cool. In a large saucepan, combine praline ingredients: butter, sugar, pumpkin pie spice, 1/2 can of sweetened condensed milk, pulp and white corn syrup. Mix well. Cook and stir constantly until soft ball stage, or about six minutes. Remove from heat and cool 10 minutes. Pour over cake. Cool cake completely.

To make frosting, combine pudding mix, milk and powdered sugar until well blended. Stir in Cool Whip. Tint with orange food coloring, if desired. Spread frosting over cake and top with chopped pecans. Keep refrigerated until ready to serve.

2012 winning Persimmon Pudding Recipe

Courtney George McFadden

2 cups persimmon pulp 2  large beaten eggs
2 cups sugar 1/4   teaspoon cinnamon
1 1/2 cups flour 1/2 stick of butter, melted
1  teaspoon baking powder 1 teaspoon baking soda
1 1/2 cups buttermilk 1   teaspoon vanilla
1/2 teaspoon of salt 1/2   cup of whipping cream

Mix pulp and sugar. Add beaten eggs. Mix well. In a separate bowl, add baking soda to buttermilk. Stir until foaming stops. Add to persimmon mixture. Sift together flour, salt, baking powder and cinnamon. Slowly add to mixture and beat well. Add vanilla and cream. Melt butter in 9×13 pan. Pour butter into bat- ter, leaving enough to grease the pan. Pour batter into pan. Bake at 325 degrees for 45 minutes, or until it’s set.

 

Amber Crane’s 2012 winning

Persimmon Delight Pie

1 1/2 cups of persimmon   pulp 1 ready to serve pie crust
8 ounces of softened cream cheese
2 8-ounce cartons of whip   topping Topping:
1 small can of sweetened   condensed milk 2-3 tablespoons of chocolate crum- bles
2  1/2 cups of powdered sugar 1-2 tablespoons of chopped walnuts
3  ounce box of instant pudding (dry mix) Caramel ice cream topping to drizzle on top of the pie
1 packet of freezer jam pectin (non-cook)

In a bowl, mix persimmon pulp, instant pudding mix and freezer jam pectin with a mixer. I use this to thicken the consistency of the pulp for this non- cooked pie. Add the cream cheese and sweetened condensed milk. Use a hand mixer to mix well on high speed.

Gradually mix in the powdered sugar. Blend in one 8-ounce carton of thawed whip topping. Mix well and pour into pie shell.

Top with remaining whip topping and garnish with chocolate crumbles  and walnuts to taste. Drizzle a small amount of caramel ice cream topping. Place in the freezer for about 30 to 40 minutes to allow freezer jam pectin to set. It’s best if it’s refrigerated for 4 to 6 hours prior to serving to allow flavors to blend. Keep refrigerated until it’s ready to serve.

 

 

2011 winning Persimmon Pudding Recipe

Jonna Pemberton

2 cups persimmon pulp Pinch of salt
2 cups sugar 2 large eggs
1 1/2 cups flour 1 teaspoon cinnamon
1 teaspoon baking powder 1/4 cup margarine
1 1/2 cups buttermilk 1 teaspoon baking soda
1 cup Milnot 1 teaspoon vanilla

Mix persimmon pulp and sugar, add beaten eggs and mix well. Add soda to buttermilk and stir. Set aside and sift dry ingredients (flour, salt and baking powder). Add buttermilk to pulp mixture and mix well. Then add flour mixture and beat well. Add Milnot and cinnamon. Melt margarine in 9×13 glass cake pan. Pour into batter, leaving enough to grease pan. Beat well and bake one hour at 325 degrees.

 

2011 winning Praline Persimmon Mousse Cornucopias

Mary Jo Losey’s

6 sugar ice cream cones 3/4 cup persimmon pulp
Vegetable cooking spray 3/4 teaspoon ground cinnamon
1/2 of a 17.3 ounce package puff pastrysheets (1 sheet thawed) 1/2 cup heavy cream
2 tablespoons sugar 1 cup caramel topping, warmed
1/2 cup milk 1/2 cup toasted chopped pecans
1 package (about 3.4 ounces) ofvanilla instant pudding and pie filling mix

 

Directions: Heat oven to 400 degrees F. Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray. Sprinkle flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.

Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strips around one cone, slightly overlapping edges of the pastry (strip will not reach the bottom of the cone). Spray the pastry cone with cooking spray and sprinkle with 1 teaspoon of sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining cones and pastry strips.

Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.

Beat the milk, pudding mix, persimmon and cinnamon in a medium bowl with a whisk until the mixture is thickened.

Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the persimmon mixture. Spoon or pipe the mixture into the pastry cones.

Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.