I have never eaten persimmons, but our deer love them, so I don't feel they are going to waste. The old timers tell me they taste best after frost. They also say you can predict what kind of winter you're going to have by cutting open the seed. If the coloration in the center looks like a little spoon, you're going to have a lot of snow. If it looks like a fork, it's going to be cold and dry.
This is a recipe from Aunt Bea's Mayberry Cookbook.
Hickory Holler Persimmon Pudding.
2 cups persimmon pulp
2 cups sugar
2 eggs, beaten
1 3/4 cups all purpose flour
2 tsp baking powder
1 cup half and half
1 cup buttermilk
1 tsp baking soda
1/3 cup melted butter or margarine
1 tsp cinnamon
1 tsp vanilla extract
In a large bowl, combine the persimmon pulp, sugar, and eggs. In a separate bowl, sift the flour with the baking powder. In a small bowl, combine the half and half with the buttermilk, and add the baking soda. Add the flour mixture to the persimmon mixture alternately with the buttermilk mixture, stirring well after each addition.
Place the butter in a 9x13 caker pan and place in a 325 oven until melted. Using a pastry brush, coat the sides of the pan. Pour the excess butter into the batter. Add the cinnamon and vanilla, and mix well. Pour into the pan. Bake in a 325 oven for 1 hour, or until a table knife inserted in the center comes out clean. The pudding will puff up and then flatten as it cooks.
*variations: add nuts, raisins, or coconut before baking.
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