Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFruit - Persimmon Baked Persimmon Pudding A La Wildflower
Famous Authors (View All Authors)
Fruit - Persimmon Baked Persimmon Pudding A La Wildflower Post by :Phyllis Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2649

Click below to download : Fruit - Persimmon Baked Persimmon Pudding A La Wildflower (Format : PDF)

Fruit - Persimmon Baked Persimmon Pudding A La Wildflower

3 eggs
1 3/4 cups milk
2 cups persimmon pulp, either fresh, or frozen and thawed
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/2 cup sugar
2 tablespoons melted butter

Topping:
1 cup heavy cream
2 to 4 tablespoons sugar, or to taste


Preheat oven to 300 degrees.

Beat eggs with a wire whip until well blended, then beat in milk, then persimmon pulp. Sift together flour, baking soda, salt, cinnamon, nutmeg, and sugar. Gradually beat dry ingredients into liquid mixture; beat until smooth. Stir in melted butter.

Pour batter into greased shallow 9 x 13 inch baking pan. Bake for 1 hour, or until nicely browned and slightly crusty. Cool in pan.

To serve, cut into squares and top each helping with cream, whipped until stiff with sugar to taste.

Serves 8 to 10
If you like this book please share to your friends :
NEXT BOOKS

Fruit - Persimmon Cake Fruit - Persimmon Cake

Fruit - Persimmon Cake
2 1/2 c. plain flour 2 tsp. baking soda 1/2 tsp. salt 2 tsp. allspice 3 tsp. cinnamon 1 1/2 c. shortening 2 1/2 c. sugar 3 eggs 2 c. Japanese persimmon puree 2 c. chopped nuts 2 c. seedless raisins Preheat oven to 325° F.Mix well flour, baking soda, salt, allspice and cinnamon. Cream shortening and sugar and add eggs; mix well. Add dry ingredients to egg mixture. Mix in the persimmon puree, then the nuts and raisins which have been mixed with a little of the flour. Bake in a tube pan (which has been
PREVIOUS BOOKS

Fruit - Aunt Helen's Persimmon Pudding Fruit - Aunt Helen's Persimmon Pudding

Fruit - Aunt Helen's Persimmon Pudding
1 tbls. melted butter 1 cup granulated sugar 1 cup flour 1 3/4 teaspoons soda 1 teaspoon cinnamon 1/2 teaspoon mace pinch of salt 1/2 cup chopped nuts 1/2 cup raisins 1/2 cup milk 1 egg, beaten 1 cup persimmon pulp Preheat oven to 350° F. and grease a 3-cup pudding mold.Melt butter on warm. Combine dry ingredients with raisins and nuts. Beat egg, add milk and pour over dry ingredients; mix well. Add persimmon pulp and butter, mix well. Pour into prepared mold, cover with foil. Steam in a kettle on a rack, with water that comes
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT