A Couple of Recipes

Since I wrote about persimmons, I've had an inquiry about the recipe we use for persimmon pudding.

Here it is.  In addition, I'm adding a great recipe for chewy persimmon cookies.  Both of these recipes are used by my mother-in-law.  I'm pretty certain that, if you try them, you'll like them too!

Mim’s Persimmon Pudding

2c. persimmon pulp

1 ½ c. sugar

1 ½ c. flour

1 ½ c. milk

1 tsp. sugar

1 tsp. baking powder
1 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

2 eggs

¼ stick margarine or butter, melted

Mix the dry ingredients together.  Add the wet ingredients and mix well.  Pour the batter into a buttered 9x13-inch pan.  Bake in a 325^o oven for 45 minutes.  Serve with a dollop of ice cream or Cool Whip® on top.

Mim’s Persimmon Cookies

1 c. persimmon pulp

1 c. chopped nuts

1 c. raising

2 c. flour

1 c. sugar

½ c. shortening

1 tsp. soda

1 egg

½ tsp. each of cloves, cinnamon, and nutmeg

dash salt

½ c. flaked coconut

½ c shredded carrots

Mix all the ingredients together well.  Drop the stiff batter by the spoonful onto a greased cookie sheet.  Bake for 15-20 minutes at 350^o.  Makes about 2-3 dozen.

            Once your friends and family try these, you’ll probably need to double the recipe to allow for ‘take home bags’.

More Persimmons!

Today was one of those clear blue days that was perfectly accented by the shades of yellow and gold and reds of the fall foliage.  The gum trees are wearing deep crimson, while the persimmon and hickory trees are sporting vibrant golds.  The fall foliage fashion show is at full swing here in southern Indiana!

One of the chores I took care of today was to work a bit in the garden.  I cleaned up the old tomatoes that were left after I pulled the plants and cages a few days ago.  Then, I tilled all the straw mulch into the soil.  Mixing it into the garden soil will help it break down over the winter.  I had to maneuver around the rows of turnips, lettuce, and spinach, but was done in no time.

Here is an interesting sight:  We have irises blooming!  I guess this goes right along with the apple blossoms I reported seeing on one of our trees a couple of weeks ago.  Unusual, but nice.  You can even see a small beetle chomping away on one of the petals.

This iris is blooming in our yard.  Odd for mid-October.

Later, I made a run over to our hill ground to replace the batteries in the trail cam.  The deer are moving and we like to see what all is running around on the place.  My boys and I are not really trophy hunters; I've told them that antlers make pretty thin soup.  However, we do like to put a couple or three deer in the freezer each year and use the cameras to get a sneak peak at our potential crop of whitetails.  We always see a lot of other interesting critters as well--bobcats, coyotes, and recently, a shot of three young gray foxes running together.  And one reason for the battery replacement detail was one very photogenic and active fox squirrel--dozens of shots of him!

Yesterday, Patti and I made another trip to the place to gather persimmons.  This time, as we put them through the Nor-Pro strainer shown below, I figured out why there seemed to be bits of dark persimmon peel in the finished pulp.  The Nor-Pro strainer pan is actually two pieces.  That is, it has interchangeable strainer screens that have different hole sizes.  When the strainer is in use, bits of peeling actually got forced around the edge of the strainer plate and into the pulp.

This Nor-Pro strainer has a two-piece pan and allowed persimmon peel to get into the 'squoze' pulp.

So, this morning, I went over to the local flea market where we'd seen a couple of the good old Foley Food Mills.  I purchased the best one of the ones available and we used it to process the rest of these persimmons.  There was a big difference in the pulp...no dark bits of peeling.  Patti was happy, so I am happy.  The pulp was put into zip bags and into the freezer.

Here is a shot of the Foley Food Mill, an old standby brand of strainer.  It worked better for us than the Nor-Pro.

Persimmon Time!

A rainy cold front moved through yesterday and last night.  With the wind, rain, and cooler temperatures has come the urge to pick up some persimmons.  This afternoon was crisp and cool and sunny.  Patti and I headed over to Martin County and went up on our hill there to a couple of dependable persimmon trees.

We gathered a gallon or so of the squishy fruits and brought them home to run through the strainer.  One important note to prospective persimmon pluckers--be sure to pick up only the ones that have fallen to the ground.  They are ripe and ready to use.  The ones on the trees aren't ready!  Try one and you'll see what I mean! 

The trees on our place are fairly loaded with persimmons this year.  We'll be going back every day or so to pick up a mess of them.  Late afternoon is a good time to pick them up, as they have had all day to fall, and the night crew of deer, foxes, raccoons, possums, and other critters hasn't had their turn at them.  Overnight, most of the persimmons on the ground will disappear as the animals load up on them.  The nutritious fruits help the various wild animals lay on their important layer of fat for the winter.  Just about every wild animal and bird will eat persimmons.

The pulpy fruits were squishy ripe.

This tree is loaded with persimmons.  One major caveat,  don't eat the persimmons off the tree!

Here we're running the persimmons through the strainer.

 After picking through the fruits and removing the big pieces of debris, leaves, calyxes, etc., we ran them through the strainer.  It is a messy, but rewarding job.

Each bag has 2 cups of pulp, just right for a big pudding.

The finished product.  Persimmon pudding is simply incomparable!

For those of you who do not live in an area of the country where you can find persimmons, you are missing a treat.  There is simply no dessert that can quite compare to a persimmon pudding, especially when it's topped with a dollop of whipped cream or a scoop of ice cream!  If, by some remote chance, one might become tired of persimmon pudding, then they can also be made into chewy persimmon cookies or loaves of persimmon bread!

Life is good!