2023 Persimmon
Pudding Winner

Lee Purlee

INGREDIENTS:

2 CUPS PERSIMMON PULP
2 CUPS SUGAR
3 EGGS
1 1/2 CUP BUTTERMILK
1 TSP. BAKING SODA
1 1/2 CUP FLOUR
1 TSP. BAKING POWDER
1/4 TSP. SALT
1/4 TSP. OF CINNAMON
1/4 CUP OF MILK
1/2 STICK MELTED BUTTER
1/4 TSP. VANILLA

DIRECTIONS:

1. Heat oven to 325 degrees.
2. Combine pulp, eggs, and sugar, blending well.
3. In a separate bowl, combine buttermilk and soda together and allow to foam up a bit.
4. In a separate medium bowl, whisk together flour, baking powder, salt, and cinnamon.
5. Add buttermilk mixture and flour mixture to pulp mixture, alternating until fully combined.
6. Melt butter in 9×13 baking dish and add it to the mixture along with milk and vanilla. Combine well.
7. Pour into baking dish and bake for 45 minutes-1 hour (I do 53 minutes in my oven).
8. Let the pudding cool completely before cutting.

2023 Persimmon
NOVELTY Winner

Jan Grissom

Holiday Dip

INGREDIENTS:

8 oz Cream Cheese
1 Cup Persimmon Pulp
1 tsp Vanilla
Powdered Sugar
Half Bag White Chocolate Chips

DIRECTIONS:

1. Combine cream cheese, persimmon pulp, and vanilla
2. Add powdered sugar until it reaches a smooth consistency
3. Stir in the half bag of white chocolate chips
4. Serve with cinnamon graham crackers, or your choice