Persimmon Pie

1 recipe pastry for a 9 inch single crust pie 
2 eggs 
1/2 teaspoon ground cinnamon 
1/2 cup white sugar 
1/4 teaspoon salt 
2 cups half-and-half cream 
1 cup persimmon pulp 
2 tablespoons butter, melted 
1 teaspoon lemon juice 

Preheat oven to 450 degrees F (230 degrees C). 
Combine eggs, cinnamon, sugar, and salt. Mix in cream, persimmon pulp, melted butter, and lemon
juice. Pour into unbaked pie shell. 

Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake an additional
30 minutes. Cool before slicing. 


Persimmon Orange Delights (Cookies)


1/2 cup butter or margarine

1 cup brown sugar

2 eggs

1 cup persimmon pulp

1 tablespoon orange rind – grated

1/2 cup orange juice

2 1/2 cups flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon mace or cloves

1/2 teaspoon salt

1 cup nuts -- coarsely chopped

1 cup raisins


Cream butter and sugar lightly, then add next four ingredients.  Measure flour and add soda,
baking powder, spices and salt.  Stir once together then add to first mixture.  Fold in nuts and raisins. 

To make Drop cookies, drop by teaspoon on greased cookie sheet.   Bake at 375 for 12-15 minutes.

To make persimmon brownies, pour into a 13 x 9 inch greased pan.  Bake at 350 degrees for
20 to 30 minutes or until brownies start to leave sides of pan. 

Cut in squares and serve a la mode with ice cream or sweetened whipped cream sprinkled with
grated orange rind.

Makes 3 dozen drop cookies, or 12 squares.


Persimmon Ice Cream
6  Ripe persimmons
3/4 cup sugar
4 tablespoons  Lemon juice
3 1/2 cups Heavy cream

1. Puree peeled and seeded persimmons in an electric blender.
2. Add sugar, lemon juice, and heavy cream to persimmon puree.
3. Churn-freeze.

Makes 1/2 gallon 


Persimmon Pudding from Wanda

Mixture #1
Sift together:  1 cup sugar
                 1 cup  flour
Add:       1 teaspoon baking soda
                 1 teaspoon baking powder
                 1/2 teaspoon salt
                 1 teaspoon cinnamon
                 1/2 cup chopped nuts
                 1/2 cup raisins or chopped dates

Mixture #2
Beat together:  1 egg   
                 1/4 cup milk
                 1 teaspoon vanilla
                 1 Tablespoon oil
Add:        1 cup persimmon pulp OR 1/2 cup persimmon pulp and 1/2 c. crushed pineapple with juice

Combine 2 mixtures. Line loaf pan with wax paper. 
Bake at 350 degrees for 60-70 minutes.

Boil 2-4 minutes:   1 cube margarine
                                      1 c. sugar
                                      1/2 c. evaporated milk

Serve warm over slices of persimmon bread/pudding. Store in fridge.


Persimmon Bread


2 eggs 
3/4 cups sugar 
1/2 cup oil 
1 tsp. baking soda 
1 cup persimmon pulp 
1 1/2 cups sifted flour 
1 teaspoon cinnamon 
1/2 teaspoon salt 
1/2 cup chopped walnuts 
1/2 cup raisins (optional)

Blend eggs, sugar and oil together. Mix soda into pulp. Add to sugar mixture.

Sift flour before measuring. Add nuts to dry ingredients and fold into persimmon mixture.

Pour into oiled loaf pan. Place in a 325° oven for 75 minutes.


Gram's Persimmon Pudding


1 egg

1 cup persimmon pulp

1/2 cup canned sweetened condensed milk

1 teaspoon vanilla extract

1 tablespoon melted butter

1 cup white sugar

1 cup all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon


Preheat the oven to 300 degrees F. Butter a 1 1/2 quart casserole dish.

In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla
and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the
persimmon batter until well blended. Pour into the prepared baking dish.

Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned. 

Yields: 4 servings 


Pumpkin/Persimmon Dessert from Dan's Aunt Marie 

Mix in order:   6 eggs
                 1 (2.5 can) pumpkin or equivalent cups of persimmon
                 1 1/2 cups sugar
                 1 teaspoon salt
                 2 teaspoon cinnamon
                 1/2 teaspoon cloves
                 1 teaspoon ginger
                 1 can evaporated milk

Pour into greased 9x13 pan.

Mix and sprinkle over top:      

                 1 yellow cake mix (box)

                 1 cube softened margarine

Sprinkle chopped walnuts over top if desired.
Bake at 350 degrees for 1- 1 1/4 hours.