Mystery Ladys Persimmon Pudding Food

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MYSTERY PUDDING!



Mystery Pudding! image

Another top 10 ten recipe from my MIL a great recipe used for over 50 years in a farming community and according to my DH people would come to visit just because of this Mystery Pudding so yummy, so yummy, indescribable! Serve with ice cream or whipping cream or on it's own hot or cold or straight out of the oven with vanilla ice-cream my DH's favourite!

Provided by oilpatchjo

Categories     Dessert

Time 1h5m

Yield 1 pudding, 8-10 serving(s)

Number Of Ingredients 9

1 cup flour
1 1/2 teaspoons baking soda
3/4 cup sugar
1/2 teaspoon salt
3/4 cup brown sugar (save 1/4 cup for topping)
1 egg
1 1/2 cups fruit (fruit cocktail)
1/4 cup fruit (fruit cocktail juice)
1/2 cup nuts (chopped pecans)

Steps:

  • Mix 1 cup of flour, 1 1/2 teaspoons of Baking soda, 1/2 teaspoon salt.
  • Second bowl 1/2 cup brown sugar, 1 egg, 1/4 cup syrup of fruit cocktail, combine the two and add 1 1/2 cups of fruit cocktail and the 1/2 cup of chopped nuts.
  • Combine all ingredients and spread batter into 8x10 pan sprinkle top with 1/4 cup brown sugar.
  • Bake in oven @ 350 F for 50 minutes.

Nutrition Facts : Calories 267.2, Fat 5.2, SaturatedFat 0.8, Cholesterol 26.4, Sodium 455.7, Carbohydrate 53, Fiber 1.2, Sugar 39.1, Protein 3.9

MYSTERY LADY'S PERSIMMON PUDDING



Mystery Lady's Persimmon Pudding image

The name is pudding, but the texture is more like an extremely moist cake. This recipe IS the holiday season to me. My grandmother makes it every Thanksgiving and Christmas. She used to make it the hard way, but learned a trick in the grocery line one year. A lady had several spice cake mixes and Grandma asked what she was making - she said persimmon pudding. Grandma got the recipe and never looked back. :-) I can't tell you how many people I've had say "eww, persimmon pudding?" only to beg for another piece!

Provided by Soup Fly

Categories     Dessert

Time 1h2m

Yield 12 serving(s)

Number Of Ingredients 6

1 (18 3/4 ounce) box spice cake mix
3 eggs
1/4 cup oil
1 1/2 cups water
1 pint persimmon pulp
whipped topping (optional)

Steps:

  • Mix cake mix, eggs, oil and water together in large bowl.
  • Eggs, oil and water quantities may vary with cake mix brand- be sure to double check yours.
  • Add persimmon pulp to batter and mix well.
  • Pour batter into a lightly greased 9"x13" cake pan.
  • Bake at 350 degrees for 50-55 minutes or until toothpick placed in center comes out clean (this"cake" does not rise, don't worry).
  • Allow to cool.
  • Serve cold or at room temperature.
  • Cool Whip or whipped cream is an excellent topping!

PERSIMMON PUDDING WITH SWEET WHITE SAUCE



Persimmon Pudding With Sweet White Sauce image

My Memaw had a persimmon tree and always had pulp packed away in the freezer for this rich and delicious treat; summer, winter, spring or fall. The original recipe was handed down from her mother and each daughter took the recipe and tweaked it a little to accommodate the individual tastes of their families. One daughter added cinnamon, one daughter added nutmeg. This is the recipe I grew-up with and I believe it is the original. Memaw passed away several years ago, but I can still close my eyes and picture the whole family feasting on her persimmon pudding in the tight cozy kitchen of her small farmhouse.

Provided by Mercy

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups sugar
1/2 cup butter
2 whole eggs
2 cups persimmon pulp
2 cups buttermilk
1/2 teaspoon baking soda
2 cups all-purpose flour
2 teaspoons baking powder
2 cups sugar
1 cup milk
1 tablespoon butter
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F for glass pans, or 350°F for metal pans.
  • Grease and flour two 9"x13" pans.
  • Cream the sugar and butter together.
  • Add the eggs, one at a time, until thoroughly incorporated.
  • Add the persimmon pulp and the buttermilk to the mixture.
  • Dissolve the baking soda in a little bit of warm water, let fizz, and then add to the mixture.
  • Mix the baking powder with one (1) cup of flour and add to mixture.
  • Add the second cup of flour a little bit at a time, but do not overbeat as this will make the pudding tough.
  • Divide the batter into two pans (this will produce a rather thin layer of pudding when baked).
  • Bake for 45 to 60 minutes checking for doneness by inserting a toothpick in the center after 45 minutes.
  • Do NOT overbake!
  • Better the pudding be a little on the moist side than dry.
  • For the sauce, place the first 4 ingredients in saucepan, bring to boil, boil 5 minutes, then remove from heat and add the vanilla.
  • Once the pudding is done and has cooled a little, cut it into 3” squares and layer it in a serving dish with the warm sauce between the layers and ending with sauce spooned over the top.

Nutrition Facts : Calories 453.9, Fat 10.7, SaturatedFat 6.4, Cholesterol 58.4, Sodium 237.8, Carbohydrate 86.2, Fiber 0.6, Sugar 68.7, Protein 5.2

NONNIE'S PERSIMMON PUDDING



Nonnie's Persimmon Pudding image

This recipe is from the www.allrecipes.com website. SUBMITTED BY: Mariah "My husband's grandmother, Nonnie, used to make her really unique version of Persimmon Pudding every Thanksgiving. When she wasn't able to make it anymore, my husband asked if I would take over. I did, and am now required to bring this to every fall family gathering! You can serve this warm or let it cool - my family loves it both ways."

Provided by senseicheryl

Categories     Dessert

Time 1h30m

Yield 1 9 x 13 inch pan, 12 serving(s)

Number Of Ingredients 16

2 cups persimmon pulp
2 cups white sugar
2 eggs, beaten
1 teaspoon baking soda
1 cup all-purpose flour
1 pinch salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 1/2 cups buttermilk
1/4 cup heavy cream
1 tablespoon honey
4 tablespoons butter, melted
1 cup water
1/2 cup white sugar
1 tablespoon all-purpose flour
4 teaspoons vanilla extract

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside.
  • Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside.
  • Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside.
  • Whisk together the 1 cup flour, salt, baking powder and cinnamon in a bowl. Add 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined.
  • Pour the pudding batter into the prepared pan.
  • Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven.
  • Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla.
  • Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook.

Nutrition Facts : Calories 287, Fat 6.9, SaturatedFat 4, Cholesterol 53.4, Sodium 221.9, Carbohydrate 53.6, Fiber 0.4, Sugar 44.8, Protein 3.4

JAMAICAN MYSTERY CAKE



Jamaican Mystery Cake image

It is my understanding that this recipe has been in the family of Captain Reuben Baker for many generations. His grandfather, Captain L.D. Baker, successfully imported bananas from his plantations in Jamaica to his home in New England in the 1800's.

Provided by Renee Ferraz

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs
2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 ripe bananas, mashed
3/4 cup toasted chopped walnuts
1 cup butter, room temperature
1 cup sugar
3 eggs
2 teaspoons instant coffee, dissolved in
1/4 cup coffee liqueur
1 banana
2 tablespoons Grand Marnier
1/2 cup toasted chopped walnuts

Steps:

  • For cake: Preheat oven to 350 degrees.
  • Cream butter and sugar in mixing bowl.
  • Add eggs one at a time, beating well after each addition.
  • Sift together dry ingredients and add to butter mixture alternately with milk, beginning and ending with dry ingredients.
  • Fold in mashed banana and walnuts.
  • Pour into greased 9x5 loaf pan and bake until toothpick inserted in center comes out clean, about 1 hour.
  • Let cool in pan 5 mins, invert on cake rack to cool.
  • For icing: In small bowl cream butter and sugar at medium speed.
  • Using high speed add eggs one at at time, beating well after each addtion.
  • Blend in dissolved instant coffee mixture.
  • To assemble: Slice cake in half lengthwise.
  • Place bottom layer cut side up on cake platter.
  • Slice banana and arrange evenly over cake.
  • Sprinkle with Grand Marnier.
  • Spread one-half of icing over bananas.
  • Add top layer and frost top only with remaining icing.
  • Garnish with walnuts.
  • Refrigerate.

AUNT EDNA'S PERSIMMON PUDDING



Aunt Edna's Persimmon Pudding image

This recipe comes from my great aunt Edna, which I got from my aunt Shirley. I always remember it from family reunions but only recently discovered how to make it. After making a couple batches and having them come out just as I remember as a kid, I decided I had to share it with the world.

Provided by Chef Curt

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 20

1 1/4 cups sugar
2 eggs
2 cups persimmon pulp
1 cup buttermilk
1 teaspoon baking soda
1/4 lb butter, melted
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1 teaspoon cinnamon
2 cups flour
1 cup brown sugar
1/2 cup water
1 tablespoon flour
1 tablespoon butter
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1/8 teaspoon clove

Steps:

  • Beat eggs, sugar and persimmon pulp in a large bowl.
  • (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
  • Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
  • Add to mixture and blend.
  • Fold in flower, spices, baking powder, and salt.
  • Add melted butter last and blend well.
  • Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
  • Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
  • Remove pudding from oven, pour sauce over it and allow to cool.

MYSTERY PUDDING DESSERT



Mystery Pudding Dessert image

Here's another recipe clipped from a newspaper a handful of years ago, & great for those of us who like puddings! Preparation time does not include the time for the crust to cool to room temperature. (Recipe edited in Apr 08 to slightly increase the crust ingredients!)

Provided by Sydney Mike

Categories     Dessert

Time 35m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups nuts, finely chopped
3/4 cup unsalted butter, melted
1 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1 cup powdered sugar
1 (12 ounce) container Cool Whip, divided
1 (3 1/2 ounce) box vanilla instant pudding mix
1 3/4 cups milk
1 (3 1/2 ounce) box instant chocolate pudding mix
1 3/4 cups milk (again)

Steps:

  • Preheat the oven to 350°F.
  • Mix together the nuts, butter & flour, blending well, then press the mixture in the bottom of a 13x9" baking dish.
  • Bake for 20 minutes, until golden brown, then remove from oven and allow to cool to room temperature.
  • When the crust has cooled, beat together cream cheese and powdered sugar. Then add about 1 cup of the Cool Whip, mixing well.
  • Carefully spread this cream cheese mixture over the cooled crust.
  • Whisk together vanilla pudding mix and 1 3/4 cups of milk, blending well.
  • Carefully spread it over the cream cheese layer, and let it set, several minutes.
  • When vanilla pudding is set, whisk together chocolate pudding mix and 1 3/4 cups of milk, blending well.
  • Carefully spread this chocolate mixture over the vanilla pudding layer and let it set, several minutes.
  • Spread remaining Cool Whip over chocolate pudding and refrigerate.

PERSIMMON PUDDING



Persimmon Pudding image

I never liked persimmon pudding until I tried this. This was my father-in-law's recipe. He was a good cook! Enjoy!

Provided by Rhonda O

Categories     Fruit

Time 1h30m

Yield 9 squares, 9 serving(s)

Number Of Ingredients 9

1 cup very ripe hachiya persimmon pulp
3/4 cup sugar
3 eggs, beaten
1 cup flour
1 teaspoon baking powder
1/2 teaspoon nutmeg
1 cup milk
1/4 lb butter or 1/4 lb margarine, melted
1/2 teaspoon cinnamon

Steps:

  • Combine persimmon pulp with sugar.
  • Beat in eggs. Mix in milk, then butter.
  • Sift or stir flour with baking powder, cinnamon, nutmeg.
  • Mix with persimmon mixture.
  • Pour batter into a well greased 9-inch square cake pan.
  • Bake in a 315-325°F oven for approx 60 minutes or until knife comes out clean.

Nutrition Facts : Calories 248, Fat 13, SaturatedFat 7.7, Cholesterol 92.9, Sodium 167.8, Carbohydrate 28.9, Fiber 0.5, Sugar 16.8, Protein 4.5

SPICY APRICOT BABY FOOD CAKE



Spicy Apricot Baby Food Cake image

Make and share this Spicy Apricot Baby Food Cake recipe from Food.com.

Provided by True Texas

Categories     Dessert

Time 1h20m

Yield 1 cake

Number Of Ingredients 9

2 cups sugar
1 cup vegetable oil
3 eggs, beaten
2 (4 1/2 ounce) jars apricot with tapioca baby food
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon clove

Steps:

  • Beat sugar and oil.
  • Add eggs one at a time.
  • Add baby food, one jar at a time.
  • Add flour - half of it with spices, then beat in remainder.
  • Bake at 350 ° 1 hour in greased, floured tube or bundt pan.
  • Cool right side up awhile before turning over.
  • Sprinkle with sifted confectioners' sugar.
  • Stays moist days and days and days - if you hide it.

Nutrition Facts : Calories 4772.9, Fat 235.7, SaturatedFat 33.3, Cholesterol 634.5, Sodium 3290.3, Carbohydrate 638.1, Fiber 12.2, Sugar 405.1, Protein 45.6

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