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Full Online Book HomeLearning KitchenFruit - Persimmon Baked Persimmon Pudding A La Wildflower
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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

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
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Fruit - Persimmon Cake Fruit - Persimmon Cake

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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

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