2021 Jane Root’s winning Persimmon Pudding Recipe

2 cups persimmon pulp	1 ¾ cup flour
2 cups sugar	1 tsp baking powder
2 eggs	1 cup milk
1 cup buttermilk	1 ¾ tsp vanilla
I tsp. baking soda	Dash of cinnamon
½ stick butter	Dash of salt

Mix together pulp, sugar and eggs. Mix soda with buttermilk, let sit until the buttermilk increases, about 15-20 minutes. Then add buttermilk mixture to pulp mixture. Melt butter in 13 x 9 pan in a warm oven and add to mixture. Sift flour, salt and baking powder and add to bowl mixture alternating with one cup of milk. Beat with mixer until smooth. Add vanilla and dash of cinnamon. Bake at 350 degrees for 55 minutes. Do not over bake.

2021 Susan Curren’s winning Persimmon Coconut Cake

2 cups granulated sugar	1 tsp baking powder
1 ¼ cup veg. oil	1 tsp cinnamon
4 eggs	2 cups flour
2 cups persimmon pulp	½ cup chopped nuts
1 tsp salt	½ cup flaked coconut
1 tsp baking soda

Beat sugar and oil well, add well beaten eggs-then persimmon pulp and the rest of the ingredients in order. Bake in a greased 9 x 13 pan at 350 degrees for 25-35 minutes until a knife in the center comes out clean.

Coconut icing

¼ cup softened butter	1 tsp vanilla
1 8 oz package cream cheese	½ cup chopped nuts
1 pound box confectioners sugar	½ cup flaked coconut

Blend softened butter with cream cheese well. Add sugar, vanilla, nuts and coconut. Spread on cooled cake. Store cake in the refrigerator.

2019 Persimmon Pudding winning recipe

Judy Shaw
2 cups persimmon pulp
2 cups sugar
3 eggs
1 1/2 cup buttermilk
1 tsp baking soda
1/4 cup cream, half and half or milk
1/2 stick melted margarine or butter
1/4 tsp vanilla
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
Combine pulp eggs and sugar.  Combine buttermilk and soda, mix it until it foams a little.  Add to the pulp mixture.  Sift dry ingredients and add alternately with the milk.  Add butter and vanilla.  Coat 9 x 13 baking dish or two 8 x 8 dishes with grease or butter, pour batter into greased dish (s). Bake at 325 degrees for 45 minutes to one hour.

2019 Novelty Dessert Winner
Danielle King  Persimmon Scones
2 1/4 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/4 cup packed brown sugar
3 TBS white sugar
1/2 cup plus 1 TBS persimmon pulp
3 1/2 TBS buttermilk
1 egg
1 TBS maple syrup
Glaze  1 cup powdered sugar mixed with 2 TBS half and half
Preheat oven to 425 degrees.  Mix together all dry ingredients.  Dice up butter and combine into dry mixture.  In a separate bowl, mix together remaining ingredients and combine into dry mixture.  Spoon out by tablespoon onto baking sheet.  Bake until golden.  Sorry the recipe does not say how long to bake.  Top with glaze.

2018 winning Persimmon Pudding Recipe

Winner Gary Rayhill Jr.

2 c. persimmon pulp

2 c. sugar

3 c. milk

3 eggs

1 tsp. baking powder

1 tsp. baking soda   1 1/2 cup flour

1 tsp. cinnamon

1 tsp. vanilla

1 stick butter

Sift dry ingredients, then mix all together, except butter.  Melt butter in 9×13 pan while pre-heating the oven and add to mixture last.  Mix well and bake at 350 for 1 hour

2018 Novelty Dessert Winner

Trudy Dillman

Slow cooker Persimmon Cake

2 c. persimmon pulp

1 box butter pecan cake mix

2 sticks butter

1 c. pecans

In greased crock pot, layer 2 cups persimmon pulp, 1 box of butter pecan cake mix and 2 sticks of butter. Cover and cook on high for 2 hours.  Stir and add 1 c. pecans, cover and cook for one hour on high.  Serve warm with ice cream or Cool Whip.  Drizzle with caramel sauce.

2017 Winning Persimmon Pudding

“Photo courtesy of The Times Mail Staff”

Judy Shaw

3 eggs   2 cups of persimmon pulp

1 1/2 cup buttermilk

1 teaspoon baking soda

1 1/2 cup flour

1 teaspoon baking powder

1/4 teaspoon cinnamon

1/4 teaspoon salt

1/2 stick of melted margarine or butter

1/4 cup of half and half or milk

Combine pulp, eggs and sugar.  Combine buttermilk and soda, mix until it foams a little.  Add to the pulp mixture.  Sift dry ingredients and add alternately with the milk.  Add butter and vanilla.  coat 9-by-13 inch baking dish or two 8-by- 8 inch dishes with grease or butter, pour batter into greased dish.  Bake at 350 degrees for 45 minutes to hour.

2017 Winning Persimmon Torte

“Photo courtesy of The Times Mail Staff”

Akaylea Kirkman

For the batter combine:

1 French vanilla cake mix

1/2 cup water

1/2 cup persimmon pulp

1/3 cup vegetable oil

3 Eggs

Mix well:

For the second layer combine the following and mix until thick.

1 large box of instant vanilla pudding

2 cups milk

1/2 cup persimmon pulp

Layer batter in a baking dish.  Spoon second layer over batter and bake at 350 degrees for 35-40 minutes.  Let cool.

For the ICING mix:

1 carton Cool Whip

1 can of vanilla icing

1/4 cup persimmon pulp

2016 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 pulp, sugar and eggs, sift together flour, baking powder, cinnamon and salt.  Put baking soda in buttermilk.  Add sifted ingredients, alternating with buttermilk to creamed pulp mixture.  Add butter and half and half.  Bake at 350 degrees for one hour.

2016 Winning Persimmon Torte

Janice Kimble

Crust:

1-1/2 cups pecan Sandies cookie crumbs

3/4 cup gingersnap cookies crumbs

6 tablespoons melted butter

1/4 cup sugar

Filling:

8 oz. of cream cheese softened

1 cup and 2 tablespoons Half and Half

2 tablespoons sugar

1-1/2 Cool Whip

1 teaspoon vanilla

2 packages vanilla instant pudding

1/4 cup milk

1 package unflovered gelatin

2 cups persimmon pulp

1 teaspoon cinnamon

Pecan Sandie cookie crumbs and toasted pecans.

Mix cream cheese, 2 tablespoons Half and Half and sugar until smooth.  Fold in Cool Whip, spread on crust.  Beat 1 cup Half and Half with vanilla and pudding mix.  Let stand three minutes.  In small glass bowl pour milk over gelatin.  Let stand for two minutes.  Microwave 35-40 seconds on high.  Whisk until smooth.  Mix with pulp and cinnamon.  Combine both mixtures, blending well.  Pour over cream cheese mixture in crust.  Refrigerate overnight.  Garnish with toasted pecans and cookie crumbs.

2015 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 pulp, sugar and eggs, sift together flour, baking powder, cinnamon and salt.  Put baking soda in buttermilk.  Add sifted ingredients, alternating with buttermilk to creamed pulp mixture.  Add butter and half and half.  Bake at 350 degrees for one hour.

2015 Winning Persimmon Ice  Cream Dessert

Sue Beasley

1 package of Golden Oreos, crushed

1  8oz. containers of Cool Whip

1 box of caramel ice cream sandwiches

caramel syrup

1/2 teaspoon cinnamon

1 cup chopped nuts

1-1/2 cups of persimmon pulp

Layer ice cream sandwiches in a 9-by-13inch pan, mix crushed cookies, persimmon pulp, cinnamon and one container of Cool Whip, spread over ice cream sandwiches.  Add second container of Cool Whip over the mixture.  Drizzle with caramel syrup and sprinkle with chopped nuts.  Freeze.

2014 Winning Persimmon Pudding

Jonna Pemberton

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 teaspoon cinnamon

Pinch of teaspoon salt

1/4 cup of melted butter

1 cup of Milnot

Mix persimmon pulp and sugar, and beaten eggs and mix well.  Add soda to buttermilk, stir and set aside.  Sift dry ingredients together.  Add buttermilk mixture to pulp and mix well.  Add dry ingredients and mix well.  Add Milnot and vanilla and mix well.  Melt butter into the batter, retaining enough butter to grease the pan and mix the batter well.  Pour into baking dish and bake for 55 minutes at 325 degrees.

 2014 Winning Persimmon Pudding Torte

Sue Beasley

For the batter, combine the following:

1 French vanilla cake mix

1/2 cup water

1/2 cup persimmon pulp

1/3 cup vegetable oil

3 eggs

Mix Well:

For the second layer, combine the following and mix until thick .

1 large box vanilla instant pudding

2 cups milk

1/2 cup persimmon pulp

Spoon second layer over batter in a baking dish and bake at 350 degrees for 35-40 minutes or until golden brown. Let cool.

For the incing, mix:

1 carton of Cool Whip

1 can of vanilla icing

1/4 cup persimmon pulp

Spread over cooled cake and sprinkle nuts on top.  Keep refrigerated

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.

2013 Winning Persimmon Praline Cake

Patty Winner

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.

 

2012 Winning Persimmon Delight Pie

Amber Crane

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

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.