I've watched several of your videos and I have to say: well done on the production! The camera work, piano, her manner of speaking... it's all done with finesse. Thought you'd like to know. =)
American Persimmon Fruit • Handling & Cooking Persimmon Pudding is a southern favorite Preheat oven to 350 degrees and grease a 9 x 13 inch cake pan Mix persimmon pulp and sugar in large bowl Mix in eggs and buttermilk (I substitute homemade yogurt) In a separate bowl or large measuring cup mix flour, baking powder, baking soda, cinnamon and salt Gradually add dry mix to bowl of puree, stir till well combined Mix in heavy cream and melted butter Pour into prepared pan Bake until done, about 1 hour. Should be dark brown and toothpick comes out clean from center Set aside till cool Can be served with whip cream Pudding Will become denser and browner as it cools Decadent chocolate brownies - low fat No added sugar, cream, butter and gluten free All sweetness comes from persimmon fruit Food processor is helpful creating non-wheat flour Preheat oven to 350 and grease a 8 x 8 inch baking pan Grind oatmeal in food processor till fine Into the processor add baking soda, salt and cocoa Pour dry ingredients into large bowl Pulse nuts in food processor to chop Dump on top of dry mix in bowl, do not stir Add chocolate ship on top with nuts, this will be your layer of seperation If your persimmon pulp is chunky, puree in food processor till smooth Pour persimmon pulp on top of chips and nuts in bowl, do not stir Pulse egg in food processor till foamy, add vanilla to egg and pulse Pour egg into bowl, now stir well Pour thick mix into prepared pan and bake 16 - 20 minutes These brownies are best after 24 hours. They become moister and denser with time. Store in refrigerator or freezer Persimmon - Nut Chiffon Pie This recipe calls for more skill, but highlights the persimmons’ delicate flavor Adapted from Euell Gibbons’ recipe Original recipe can be found in “Stalking the Wild Asparagus” by Euell Gibbons Have baked graham cracker or pastry crust or small dishes ready Mix gelatin with 2 tablespoons of the brown sugar Add 1/3 cup of milk to gelatin to soften In a sauce pan combine remaining brown sugar and half teaspoon of salt Slightly beat the 3 egg yolks with remaining milk and stir into pan with sugar Cook while stirring often until the mixture become thick and starts to boil Immediately remove from heat and stir in gelatin mix Let sit 5 minutes to dissolve gelatin, then add persimmon pulp Chill the mixture in fridge for about one hour, stir occasionally It is ready when it mounds like runny mashed potatoes that can’t hold their shape Do not let it get too stiff Meanwhile, In large bowl, beat egg whites on medium speed to soft peaks - 2 - 3 minutes Beat in the white sugar, slowly, beating until stiff peaks form - 1 - 2 more minutes Gently whisk 1/3 of egg whites into cold persimmon mixture in pan Now fold in remaining egg whites into persimmon mixture, can use big bowl Mix in nuts during final folding of egg whites Spoon into pie shell or bowls Chill until firm, about 4 hours
I love persimmons, it's a shame more people don't know about them. Thanks for this. :)
Good idea and have a great day !
I've watched several of your videos and I have to say: well done on the production! The camera work, piano, her manner of speaking... it's all done with finesse. Thought you'd like to know. =)
What do we do while we’re chilling for 4 hrs??? 🤔😂🤣
American Persimmon Fruit • Handling & Cooking
Persimmon Pudding is a southern favorite
Preheat oven to 350 degrees and grease a 9 x 13 inch cake pan
Mix persimmon pulp and sugar in large bowl
Mix in eggs and buttermilk (I substitute homemade yogurt)
In a separate bowl or large measuring cup mix flour, baking powder, baking soda, cinnamon and salt
Gradually add dry mix to bowl of puree, stir till well combined
Mix in heavy cream and melted butter
Pour into prepared pan
Bake until done, about 1 hour. Should be dark brown and toothpick comes out clean from center
Set aside till cool
Can be served with whip cream
Pudding Will become denser and browner as it cools
Decadent chocolate brownies - low fat
No added sugar, cream, butter and gluten free
All sweetness comes from persimmon fruit
Food processor is helpful creating non-wheat flour
Preheat oven to 350 and grease a 8 x 8 inch baking pan
Grind oatmeal in food processor till fine
Into the processor add baking soda, salt and cocoa
Pour dry ingredients into large bowl
Pulse nuts in food processor to chop
Dump on top of dry mix in bowl, do not stir
Add chocolate ship on top with nuts, this will be your layer of seperation
If your persimmon pulp is chunky, puree in food processor till smooth
Pour persimmon pulp on top of chips and nuts in bowl, do not stir
Pulse egg in food processor till foamy, add vanilla to egg and pulse
Pour egg into bowl, now stir well
Pour thick mix into prepared pan and bake 16 - 20 minutes
These brownies are best after 24 hours. They become moister and denser with time.
Store in refrigerator or freezer
Persimmon - Nut Chiffon Pie
This recipe calls for more skill, but highlights the persimmons’ delicate flavor
Adapted from Euell Gibbons’ recipe
Original recipe can be found in “Stalking the Wild Asparagus” by Euell Gibbons
Have baked graham cracker or pastry crust or small dishes ready
Mix gelatin with 2 tablespoons of the brown sugar
Add 1/3 cup of milk to gelatin to soften
In a sauce pan combine remaining brown sugar and half teaspoon of salt
Slightly beat the 3 egg yolks with remaining milk and stir into pan with sugar
Cook while stirring often until the mixture become thick and starts to boil
Immediately remove from heat and stir in gelatin mix
Let sit 5 minutes to dissolve gelatin, then add persimmon pulp
Chill the mixture in fridge for about one hour, stir occasionally
It is ready when it mounds like runny mashed potatoes that can’t hold their shape
Do not let it get too stiff
Meanwhile, In large bowl, beat egg whites on medium speed to soft peaks - 2 - 3 minutes
Beat in the white sugar, slowly, beating until stiff peaks form - 1 - 2 more minutes
Gently whisk 1/3 of egg whites into cold persimmon mixture in pan
Now fold in remaining egg whites into persimmon mixture, can use big bowl
Mix in nuts during final folding of egg whites
Spoon into pie shell or bowls
Chill until firm, about 4 hours
Yours are large mine are only about 1 inch diameter but still tasty