2022 Persimmon
Pudding Winner

Susan Marlman

INGREDIENTS:

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

DIRECTIONS:

1. Heat oven to 350 degrees.
2. Mix pulp, eggs and sugar together.
3. Add baking soda and buttermilk and mix.
4. Add dry ingredients (baking powder, flour, salt) and mix.
5. Add evaporated milk, vanilla and melted butter.
6. Mix and pour into a 9″ x 12″ pan.
7. Bake for 1 hour.

2022 Persimmon
NOVELTY Winner

Mackenzie Osborne

Persimmon Bread Truffles

INGREDIENTS:

1 1/3 CUP SUGAR
1 2/3 CUP FLOUR
1/3 CUP MARGARINE
1 TSP. BAKING SODA
2 EGGS
3/4 TSP. SALT
1 CUP PERSIMMON PULP
1 TSP CINNAMON
1/3 CUP COLD WATER
1/4 TSP. BAKING POWDER
2/3 CUP CREAM CHEESE ICING
3 – 7 OZ. PACKAGES OF ORANGE CANDY MELTS
BROWN FONDANT

bREAD DIRECTIONS:

1. Heat oven to 325 degrees.
2. Cream the sugar and butter.
3. Add eggs, persimmon pulp and water.
4. Sift all dry ingredients and add to the persimmon mixture.
5. Pour into a well-greased, paper-lined loaf pan.
6. Bake for 1 hour.

TRUFFLE DIRECTIONS:

1. Crumble half the bread loaf into a large bowl.
2. Add cream cheese icing and mix together. Mix should be wet sand consistency and hold its shape.
3. Melt candy melts.
4. Shape mixture into persimmon sized balls. Coat in melted chocolate.
5. Finish off with brown fondant caps.