INDIANA PERSIMMON PUDDING RECIPE: HOW TO MAKE IT
Fall is a wonderful time of year in the Midwest and this dessert is a Hoosier favorite. This old-fashioned pudding is moist, dense and firm. It's not like the packaged pudding mixes.—Judy Tharp, Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In another large bowl, whisk the persimmon, buttermilk, eggs, butter, vanilla and maple flavoring. Stir into dry ingredients just until moistened., Transfer to a greased 13-in. x 9-in. baking pan. Bake at 325° for 40-45 minutes or until pudding begins to pull away from sides of pan and center is firm. Serve warm with whipped cream.
Nutrition Facts : Calories 142 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 32mg cholesterol, SodiumContent 124mg sodium, CarbohydrateContent 28g carbohydrate (20g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
PERSIMMON MUFFINS RECIPE | FOOD NETWORK KITCHEN | FOOD …
Provided by Food Network Kitchen
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 12 regular muffins or 48 mini muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan or two 24-cup mini-muffin pans with paper liners. Cut the persimmons in half and scoop out the pulp into a food processor; pulse until smooth.
- Combine the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, baking soda, salt, ginger, cinnamon and lemon zest in a large bowl. Whisk 1 1/4 cups of the persimmon puree (or the applesauce and carrot baby food), the eggs, egg white, melted butter and yogurt in a small bowl. Add the wet ingredients to the dry ingredients and stir until just combined (it's fine if the batter is lumpy).
- Divide the batter among the muffin cups, filling each three-quarters of the way. Sprinkle with turbinado sugar and bake until a toothpick comes out clean, 20 to 24 minutes for regular muffins or 14 to 18 minutes for mini muffins. Cool slightly in the pan, then transfer the muffins to a rack.
Nutrition Facts : Calories 282 calorie, FatContent 11 grams, SaturatedFatContent 6.5 grams, CholesterolContent 57 milligrams, SodiumContent 313 milligrams, CarbohydrateContent 43 grams, FiberContent 3 grams, ProteinContent 5 grams, SugarContent 23 grams
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