Lisas Indiana Persimmon Cookies Recipes

PERSIMMON COOKIES I

Persimmon Cookies I image

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

Ingredients

2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
1 egg
1 cup white sugar
½ cup butter
1 cup raisins
1 cup chopped walnuts

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

PERSIMMON COOKIES

Persimmon Cookies image

This is an old family recipe. We use the Hachiya variety of persimmons. This is a very spicy, very elegant holiday cookie. Pecans can be substituted for walnuts.

Provided by Ruth

Categories Desserts Cookies

Yield 48

Number Of Ingredients 15

Ingredients

½ cup shortening
1 cup white sugar
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ teaspoon ground cloves
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup raisins
1 cup chopped walnuts
¼ teaspoon salt
1 cup persimmon pulp

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

HARRIET DAVIS'S INDIANA PERSIMMON PUDDING

Harriet Davis's Indiana Persimmon Pudding image

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

Ingredients

1 ½ cups buttermilk
1 teaspoon baking soda
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
⅛ teaspoon salt
2 cups persimmon pulp
2 cups white sugar
2 eggs, well beaten
¼ cup heavy whipping cream
¼ cup butter, melted

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

INDIANA PERSIMMON PUDDING

Indiana Persimmon Pudding image

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

Ingredients

1-1/2 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
2 cups mashed ripe Hachiya persimmon pulp
1-1/2 cups buttermilk
3 eggs
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon maple flavoring
Sweetened whipped cream

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

Persimmon Cookies image

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

Ingredients

1 1/2 cups sugar
1/2 cup shortening
1 cup persimmon pulp
1 egg
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon clove
1 cup raisins
1 cup walnuts or 1 cup pecans
powdered sugar

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.

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