Enjoy these yummy Hoosier Persimmon Recipes for Pudding and Bread
One of the best things about growing up in Southern Indiana was the tiny persimmons that ripened in the late Summer, early Fall. Never put a green persimmon in your mouth-yuk! But ripe ones are oh so good! And they make great puddings and breads. Give these recipes a try! The pudding was a prize winner at the annual Persimmon Festival years ago. Don't even remember how I came up with the bread recipe as it was so many years ago.
HOOSIER PERSIMMON BREAD
3 cups flour
2 tsp baking powder
2 cups persimmon pulp
2 eggs
1 tsp cinnamon
2 cups sugar
1 tsp salt
2 tsp soda
1/2 cup chopped nuts
1/2 cup raisins
1 tsp nutmeg
1 1/2 cup vegetable oil
Preheat oven to 350 degrees. Grease and flour two loaf pans; set aside.
Sift the flour, baking powder, cinnamon, nutmeg, salt, and soda into a bowl. Stir in the sugar. Stir the persimmon pulp into the mixture. Add the oil and mix well. Stir in the nuts and raisins. Pour into the prepared loaf pans. Bake at 350 degrees for about 55 minutes. The bread is done when a wooden toothpick inserted in the center comes out clean.
JUDY'S PRIZE WINNING PERSIMMON PUDDING
2 cups persimmon pulp
3 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 stick butter
2 cups granulated sugar
1 1/2 cups buttermilk
1 1/2 cups flour
1/4 tsp salt
1/4 cup milk
1/4 tsp vanilla extract
Combine the persimmon pulp, eggs, and sugar; blend together well. Combine the baking soda with the buttermilk; add to the persimmon mixture and blend. Sift together the baking powder, cinnamon, flour, and salt; add to the mixture. Melt the butter in a 9 x 13-inch baking pan that has been sprayed with a vegetable oil spray. Add the butter, milk, and vanilla to the mixture and blend in well. Pour into the baking pan and bake at 325 degrees for 45 to 1 hour.
Enjoy!
About the Author
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others at http://grandmasvintagerecipes.blogspot.com
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