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Persimmon pudding is a custard--similar to pumpkin pie filling. 


That's not how my grandmothers' was.  Theirs was . .. as well as I remember it was more like the filling for a pecan pie.  Very thick and almost chewy.  I was never a big fan of it, so didn't eat it much.  My brother loved it.  Like I said, I have no idea if that recipe is good or not (although it has pretty good reviews).

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Persimmon Cookies! Soft spice cookies with raisins and nuts. Yum!



Here is the recipe I have.


Persimmon Cookies

1 cup persimmon pulp

1 teaspoon baking soda

1 egg

1 cup sugar

½ cup butter

2 cups flour

½ teaspoon cinnamon

½ teaspoon cloves

½ teaspoon nutmeg

1 cup chopped nuts

1 cup raisins


Preheat oven 350 degrees.

Dissolve baking soda in persimmon pulp, set aside.

In mixer, cream together shortening and sugar. Add egg. Add persimmon pulp/baking soda mixture.  Add flour and spices. Stir in nuts and raisins.

Drop by teaspoonful onto greased baking sheet. Bake 350 degrees for  10-15 minutes.


*Note – this recipe doesn’t have any salt. IF you are using unsalted butter add ½ teaspoon salt.


Here is similar one on the web that has pictures and more spices  http://circle-b-kitchen.squarespace.com/food-and-recipes/2012/12/21/grandma-locketts-persimmon-cookies-and-a-love-story.html



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I have never made it, but we get some from Dh's aunt each year and it is yummy. We have some trees around here, but the fruit is never anywhere near softball size. Golf ball size for us. Whole Foods sells ones a bit bigger. Does the flavor or texture change with the bigger ones?

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