THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
PERSIMMON PUDDING PIE
Handed down from my great great grandmother who received it from her mother. She passed away at 92 years old, but not before giving me her best and oldest recipes. I hope you enjoy!
Provided by blahs4life
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish.
- Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda.
- Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish.
- Bake in the preheated oven until lightly golden and cooked through, about 1 hour.
Nutrition Facts : Calories 450.9 calories, Carbohydrate 95.8 g, Cholesterol 78.9 mg, Fat 5.6 g, Fiber 1.8 g, Protein 7.4 g, SaturatedFat 2.7 g, Sodium 451.8 mg, Sugar 52.1 g
FUYU PERSIMMON PIE RECIPE - (4.8/5)
Provided by bgmart94
Number Of Ingredients 8
Steps:
- Pre-Heat Oven to 400 Degrees Put Persimmons with all the spices mixed together in a pie shell. Mix together Flour, Sugar, Eggs, and Butter in a bowl and pour over the persimmons. Bake for 15 mins and then turn temperature down to 300 degrees and bake for 45 more minutes in a 9'' Pie Pan
AMERICAN PERSIMMON PIE
Persimmons are best eaten very ripe. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F.
- Mix persimmon pulp, egg and milk.
- Mix dry ingredients together and add to first mixture.
- Pour into unbaked pastry shell and bake for ten minutes; reduce to 350F and bake for 50 to 60 minutes longer.
- Cool and serve garnished with lightly sweetened whipped cream or vanilla ice cream.
PERSIMMON PIE
This pie has a creamy texture, and it is easy to make. Serve with whipped cream, if desired.
Provided by MARBALET
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Place a sheet pan on the lowest oven rack to preheat.
- Combine eggs, cinnamon, sugar, and salt. Whisk in cream, persimmon pulp, melted butter, and lemon juice. Pour into unbaked pie shell.
- Bake for 10 minutes on preheated sheet pan. Reduce heat to 350 degrees F (175 degrees C), and bake an additional 30 minutes, or until center is almost set but still slightly jiggly. Cool completely before slicing. Serve with whipped cream, if desired.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 35.5 g, Cholesterol 76.5 mg, Fat 18.7 g, Fiber 1.4 g, Protein 5 g, SaturatedFat 8.4 g, Sodium 252.6 mg, Sugar 12.7 g
OLD-FASHIONED PERSIMMON PUDDING
This is an old-fashioned persimmon pudding recipe from which people who say they don't like persimmon pudding DO like this one. It is more moist and more like the consistency of pumpkin pie filling. It's wonderful topped with whipped cream or milk poured over it.
Provided by Cheryl Thomas
Categories Desserts Custards and Pudding Recipes
Time 1h55m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, white sugar, and brown sugar until thoroughly combined. In a large bowl, beat the eggs and milk together until smooth, and add the flour mixture, alternating with the persimmon pulp in several additions, mixing well after each addition. Stir in the melted butter. Scrape the batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the pudding comes out clean, about 1 hour. Allow to cool before serving.
Nutrition Facts : Calories 438 calories, Carbohydrate 85.1 g, Cholesterol 65 mg, Fat 8.4 g, Fiber 2 g, Protein 7.7 g, SaturatedFat 4.6 g, Sodium 324 mg, Sugar 36.6 g
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