PERSIMMON PULP COOKIES
Make and share this Persimmon Pulp Cookies recipe from Food.com.
Provided by Susan Moore
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 11
Steps:
- Cream shortening, sugar, pulp, and egg together.
- Add salt, baking soda, baking powder and cinnamon, mix well.
- Add flour, nuts and raisins, mix well.
- Spoon drop onto greased cookie sheet and bake at 350°F oven for 12-15 minutes.
Nutrition Facts : Calories 106.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 5.2, Sodium 63.7, Carbohydrate 13.5, Fiber 0.4, Sugar 7.4, Protein 1.2
PERSIMMON COOKIES
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together the shortening and sugar. Add egg and vanilla; mix well.
- Sift together the flour, baking soda, baking powder, 1/4 teaspoon salt, cloves, cinnamon, and nutmeg. Stir flour mixture into creamed sugar mixture.
- Stir in the raisins, chopped nuts, 1/4 teaspoon salt and persimmon pulp; mix well.
- Drop by the teaspoonful on greased or parchment lined cookie sheet. Bake for 12 to 15 minutes. Transfer to wire racks to cool.
Nutrition Facts : Calories 87.1 calories, Carbohydrate 12.6 g, Cholesterol 3.9 mg, Fat 3.9 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 44.5 mg, Sugar 6.1 g
PERSIMMON COOKIES
After making 3 different types of persimmon cookies today, these were clearly the favorites. Katherine Hakins Armstrong won the Indianapolis Star's 2005 Holiday Cookie Contest with this recipe. I used a mixture of chopped dates, dried apricots, and raisins, as I did not have enough raisins to make 1 cup. You may want to reduce the oven temperature as I found my cookies darkened too quickly at 375. I would also suggest using a lightly greased cookie sheet. Recipe listed is the original recipe.
Provided by cookiedog
Categories Drop Cookies
Time 1h10m
Yield 5-6 dozen
Number Of Ingredients 13
Steps:
- In a large mixing bowl, cream together the sugar and shortening. Add the persimmon pulp and egg. Set aside.
- Sift together the flour, soda, salt, nutmeg, cinnamon, and cloves.
- Combine dry ingredients with persimmon mixture and blend well.
- Add raisins and nuts.
- Drop by teaspoonfuls on cookie sheet. Bake at 375 for 15 minutes. Remove from cookie sheet and dip in powdered sugar.
PERSIMMON RAISIN COOKIES
This is a spicy cookie that's Mmmm, Mmmm Good! It's hard to get fresh persimmons these days, but if you have them, this is a great recipe. It's an original handed down to me by old/ancient relatives, and over 170 years old. These cookies also freeze well. Have fun!
Provided by Lisa
Categories Desserts Cookies Fruit Cookie Recipes Raisin
Time 32m
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets.
- Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly.
- Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 147.9 calories, Carbohydrate 23.3 g, Cholesterol 6.2 mg, Fat 5.9 g, Fiber 1.1 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 84.4 mg, Sugar 6.8 g
HARRIET DAVIS'S INDIANA PERSIMMON PUDDING
This is my grandmother's recipe that she made each Thanksgiving when I was growing up. She was a native Hoosier and resided in Orleans, IN for many years. Although not a huge fan of cooking, this is one recipe she made very well and it is always one that makes me remember her fondly. Serve chilled and top with whipped cream.
Provided by Amy
Categories Desserts Custards and Pudding Recipes
Time 40m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine buttermilk and baking soda together in a bowl.
- Combine flour, baking powder, cinnamon, and salt in a separate bowl.
- Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan.
- Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving.
Nutrition Facts : Calories 311.2 calories, Carbohydrate 60.2 g, Cholesterol 49.2 mg, Fat 7.1 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 4 g, Sodium 243.4 mg, Sugar 34.9 g
PERSIMMON SPICE COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield about 30 cookies
Number Of Ingredients 15
Steps:
- Puree the persimmons in a mini food processor or blender until smooth; set aside.
- Whisk the flour, baking soda, cinnamon, cloves, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla until combined, then beat in 3/4 cup of the persimmon puree until combined. (The mixture may look curdled.) Reduce the mixer speed to low; gradually add the flour mixture, beating until just incorporated. Fold in the raisins with a rubber spatula. Cover and refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough about 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden brown, about 13 minutes. Let cool completely on the baking sheets.
- Make the glaze: Whisk the confectioners' sugar and milk in a small bowl. Spoon about 1 teaspoon of the glaze over each cookie, then sprinkle with the pistachios. Let set, 10 minutes.
PERSIMMON COOKIES II
This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.
Provided by Bonnie
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper.
- Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt.
- Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet.
- Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Nutrition Facts : Calories 94.9 calories, Carbohydrate 11.9 g, Cholesterol 11.9 mg, Fat 4.9 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 87.7 mg, Sugar 5.7 g
INDIANA PERSIMMON PUDDING
Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.-Judy Tharp, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 32mg cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
PERSIMMON COOKIES I
These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
Provided by P. Tindall
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Dissolve baking soda in persimmon pulp and set aside.
- Sift flour, spices and salt together, set aside.
- Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
- Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Nutrition Facts : Calories 213.6 calories, Carbohydrate 30.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 3.8 g, Sodium 176.2 mg, Sugar 16.1 g
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