CANNED PERSIMMON RECIPES

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PERSIMMON BREAD RECIPE | BON APPéTIT



Persimmon Bread Recipe | Bon Appétit image

Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety for an especially seasonal persimmon bread.

Provided by The Bon Appétit Test Kitchen

Total Time 3 hours

Prep Time 25 minutes

Yield 8 Servings

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter plus more for pan
3/4 cup all-purpose flour plus more for pan
1/2 cup raisins
3/4 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
4 large, very ripe Hachiya persimmons
1/3 cup buttermilk
2 tablespoons finely grated orange zest
1 cup sugar
2 large eggs

Steps:

  • Preheat oven to 350°. Butter and flour a 9x5x3" loaf pan. Tap out excess flour.
  • Combine raisins and 2 Tbsp. hot water in a small heatproof bowl. Let steep for 20 minutes to plump raisins (or microwave for 15 seconds).
  • In a medium bowl, whisk together 3/4 cup all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon. Set aside.
  • Scoop persimmon flesh from skins into a blender. Purée until smooth. Transfer 1 cup purée to a medium bowl (reserve any remaining purée for another use). Whisk in buttermilk and orange zest. Set aside.
  • Using an electric mixer, beat 1/2 cup butter in a medium bowl until light and creamy, about 2 minutes. Add sugar and beat until light and fluffy, 3–4 minutes longer. Add eggs, one at a time, beating until mixture is well combined. Gradually add persimmon mixture; beat until well combined. Add dry ingredients in 3 batches, beating just until incorporated. Fold in strained raisins.
  • Pour batter into prepared loaf pan. Bake until a tester inserted into center comes out clean, about 1 hour.
  • Let bread cool in pan for 20 minutes. Unmold and let cool completely on a wire rack.

EASY PUMPKIN PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Easy Pumpkin Pie Recipe: How to Make It - Taste of Home image

Pumpkin pie does not have to be difficult to make. This easy Thanksgiving dessert recipe has a wonderful taste and will be a hit at your holiday meal. —Marty Rummel, Trout Lake, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 60 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 servings.

Number Of Ingredients 13

3 large eggs
1 cup canned pumpkin
1 cup evaporated milk
1/2 cup sugar
1/4 cup maple syrup
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1 frozen deep-dish pie crust (9 inches)
1 sheet refrigerated pie crust, optional
Whipped cream, optional

Steps:

  • In a large bowl, beat the first 10 ingredients until smooth; pour into pie crust. Cover edge loosely with foil. , Bake at 400° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Remove foil. Cool on a wire rack., If decorative cutouts are desired, roll pie crust to 1/8-in. thickness; cut out with 1-in. to 1-1/2-in. leaf-shaped cookie cutters. With a sharp knife, score leaf veins on cutouts., Place on an ungreased baking sheet. Bake at 400° for 6-8 minutes or until golden brown. Remove to a wire rack to cool. Arrange around edge of pie. Garnish with whipped cream if desired.

Nutrition Facts : Calories 275 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 306mg sodium, CarbohydrateContent 38g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 6g protein.

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