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Persimmon Fudge #03

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Persimmon Fudge #03 (click here for recipe with metric measurements)  

This persimmon cookie recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:

4 C. sugar
2/3 C. persimmon pulp
1 stick margarine
1 C. evaporated milk
1/2 pint marshmallow cream
1 t. vanilla
1 C. chopped nuts

Combine sugar, milk, butter and persimmon pulp, stirring constantly.  Cook over medium heat to soft ball stage (236 F).  Remove from heat, add marshmallow cream, nuts, and vanilla.  Pour into buttered pan.  Cool and cut.



Persimmon Cookies #003 (metric measurements)

This persimmon cookie recipe is reprinted from the "Indiana Nut Growers Cookbook" (1995) and used by permission from the Indiana Nutgrowers Association.  

Ingredients:


120 g margarine
100 g
white sugar
90 g
brown sugar
1 egg
240 ml
persimmon pulp
180-240 ml
flour (self-rising flour makes plumper cookies)
5 ml vanilla
5 ml
cinnamon
5 ml
soda

Mix dry ingredients. 

Mix sugars, egg, margarine and pulp.  Add dry ingredients and vanilla. 

Drop from a 5 ml measuring spoon onto baking sheet. 

Add any of the following:  cut-up gum drops, coconut, raisins, nuts, or chocolate chips.

Bake 10 minutes or until browned, at 177 C degrees.  Makes about 5 dozen.




persimmonpudding.com thanks the generous folks at the Indiana Nutgrowers Association (INGA) for their permission (granted October 2007) to run this recipe here.  It was originally printed in their 1995 "Indiana Nutgrower's Cookbook" which went through three printings.  Members of INGA are some of the most knowledgeable and helpful folks you'll ever hope to meet.