Persimmon Gelatin Salad Food

STEAMED PERSIMMON PUDDING

Steamed Persimmon Pudding image

This is a tradition at our house. We prepare this for Thanksgiving and Christmas. It is very rich and has a wonderful full and fruity flavor. The recipe is from the Country Inn Cookbook - Terrace Manor in Los Angeles.

Provided by Spud Nut

Categories Dessert

Time 2h55m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup butter, melted
1 cup sugar
1 teaspoon vanilla extract
1 cup raisins
1/2 cup walnuts, chopped
1 teaspoon lemon juice
1 cup all-purpose flour
1 teaspoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3 very ripe persimmons
2 eggs

Steps:

Note: Persimmons MUST freeze to become gelatin like inside. So if you purchase persimmons that are hard, place them in the freezer until frozen then allow to slowly defrost in the refridgerator until soft. You MUST have goopy persimmons for this recipe.
Butter a pudding mold or coffee coan.
In a large bowl combine the butter, sugar, vanilla, raisins, walnuts and lemon juice.
In a seperate bowl, sift the dry ingredients, and fold into the butter mixture.
Beat the persimmon pulp with the eggs until well combined, and add to the batter.
Pour the batter into the prepared mold, filling the mild 2/3 full. Cover with aluminum foil and steam for 2 hours and 30 minutes in simmering water.
Hint: place an old towl in the bottom of the pan you are using for steaming. It will protect the mold and reduce the noise. Also check the pan every 15 minutes or so to make sure there is plenty of water.

Nutrition Facts : Calories 260.4, Fat 11.9, SaturatedFat 5.4, Cholesterol 55.6, Sodium 386.6, Carbohydrate 37.4, Fiber 1.2, Sugar 24.1, Protein 3.4

PERSIMMON BARS

Persimmon Bars image

Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.

Provided by Jessica Eymann

Categories Desserts Cookies Bar Cookie Recipes

Time 30m

Yield 12

Number Of Ingredients 14

Ingredients

1 cup persimmon pulp
1 teaspoon baking soda
1 egg, beaten
1 cup white sugar
½ cup vegetable oil
1 cup raisins
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
¼ teaspoon ground cloves
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 55.4 g, Cholesterol 15.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 306.6 mg, Sugar 27.4 g

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