Persimmon bread or cookie?

15 years ago

Years ago I had the most delicious persimmon cookies. I wasn't into cooking then so I didn't get the recipe. Anyone have one?

My girlfriend just gave me a bag of Hachiya-type persimmons off her tree which will take a while to ripen into pulpy-softness. I had one that was fully ripe and man was it good! You can find them in the Asian markets right now, along with chestnuts and huge-fragrant-delicious Fuji apples. The Hachiyas are the hear-shaped ones, while the Fuyu are squat and tomato-shaped.

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Comments (8)

jessyf
15 years ago
DID SOMEONE SAY PERSIMMONS????
cathyid
15 years ago
Here you go. Enjoy.

Persimmon Cookies
2 ripe persimmons, mashed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes or until lightly browned.
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Thanks for the suggestions. Unfortunately they're not what I'm hoping may exist somewhere (perhaps it doesn't). Compumom, the Beard recipe I modified was the one for apricot bread in Beard on Bread, substituting persimmons for the apricots and their soaking water, as I described in my original post. I've made the Beard persimmon bread recipe you reference as well, reducing the sugar and using half oil half butter in place of the butter: the results were excellent, but too sweet and too fat for my current taste. Irisgal, your recipe is sweeter than what I want. Perhaps fruit breads require that much sugar, or almost: I know sugar can be cut to 3/4 cup, because I often do that myself, but don't know if can be reduced to 1/4 cup as I attempted, and which didn't work. I like a fruit bread for breakfast or as a snack, but since I had flu almost a year ago, my already moderate taste for sweetness has diminished almost to zero. For the last few years even plain apples have been borderline too sweet. Hence my interest in a bread with little added sugar.
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cathyid
15 years ago
Forgot you wanted the bread recipe too.

Persimmon Bread

1 cup persimmon pulp
2 teaspoons baking soda
3 cups white sugar
1 cup vegetable oil
4 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2/3 cup water
3 cups all-purpose flour
1 cup chopped walnuts

DIRECTIONS
Preheat the oven to 350 degrees F
Grease three 6x3 inch loaf pans.
In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.
lazycook
15 years ago
I've made Cathy's persimmon cookies using 1 cup persimmon pulp which may be the same as 2 persimmons. I put in raisins but not the nuts. Frosted the cookies with lemon frosting.
Frosting: Combine powdered sugar and lemon juice and drizzle over warm cookies.
mary_c_gw
15 years ago
Hmmm,

I lurk, and have only posted on this forum once, I think.

But I would really like to know if there are any persimmon recipes out there which do not use cinnamon, nutmeg, cloves, etc. My DH grows them, but he really doesn't like the "spice-cake" spices. He wants to taste persimmon, not cinnamon.

I have googled in the past, but the number of recipes is overwhelming, and all of the top picks have the same spices.

Does anyone have any different recipes?
lindac
15 years ago
Jessy???...persimmons???
Carefully poised?....small luchious round fruit?
Really???!!
Gina_W
Original Author
15 years ago
Yes, Jessy has big persimmons.

Thanks Cathy!
Gina_W
Original Author
15 years ago
I made these and they were delicious - according to me and everyone I gave them to, LOL.

I used Cathy's recipe above - I had about 3 medium persimmon's worth of pulp - no need to mash, they were jelly-like. They were particularly sweet and tasty persimmons - that's important I think.

I didn't have raisins, I used dried blueberries that I rehydrated overnight.

Instead of cookies, I put the batter into small muffin pans (2x12, not the mini-muffins, but the medium sized ones.) The recipe was perfect for 24 dense (short-ish) muffins. Probably would have made 40 cookies.

I'm going to buy some more walnuts and blueberries this week to bake some more of these to give out next weekend. (I will eat my share too, don't worry!)

Persimmon bread or cookie?

Comments (8)

jessyf

cathyid

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Persimmon bread or cookie?

Comments (8)

jessyf

cathyid

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lazycook

mary_c_gw

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