Tag Archives: desserts

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Persimmon Pudding time in Indiana

Indiana Persimmon Pudding

Indiana Persimmon Pudding

Mitchell, Indiana has a yearly Persimmon Festival in September, a week of activities, parades, rides, music and the grand contest of the Best Persimmon Pudding.  

Although I have not entered the contest, I have a good recipe from my Aunt-in-Law.  It has to be good as she has lots of practice; she is now 99 years old. She likes the ripe persimmons fresh off the tree. Her tree is the source of our persimmons as it has been for the family through the years. There has been Indiana Persimmon Pudding from that tree about 70 years.

We have a little tree it is now 4  years old grown from a seed.  To get fruit, there must be a female tree and a male tree.  We don’t know what gender our tree is.  We have an even small tree in the yard.  So maybe we will have our own persimmons someday.  

American Persimmons

American Persimmons

 I freeze 1 cup bags to use throughout the year.  So this week I made the first pudding of this fall.  Also while at her house my husband checked out the persimmon tree which is loaded with 1 inch size persimmons.  The anticipation of ripe persimmons to come this fall in mid to late October.

Indiana Persimmon Pudding

A fall fruit popular in the Midwest. Southern Indiana even has a Fall Persimmon Festival in Mitchell, Indiana with Persimmon Pudding contests. It is small and different fruit from the Japanese persimmon.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 12
Author: Julia Ann

Ingredients

  • 2 cups unbleached all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 cups sugar
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 cups persimmon pulp
  • 2 cups buttermilk or sour milk
  • 1 teaspoon vanilla

Instructions

  • Preheat over to 325 F. Grease a 9 x 13 inch pan with cooking spray.
  • In a medium bowl, whisk together flour, salt, baking soda and cinnamon. Set aside.
  • In a large mixing bowl, cream butter and sugar until fluffy.
  • Add eggs, one at a time, beat after each addition.
  • Add the persimmon pulp and blend.
  • Alternate adding the dry ingredients and sour milk, beat after each addition.
  • Add the vanilla and mix.
  • Pour into prepared 9 x 13 inch pan.
  • Bake 45 minutes or when cake tester comes out clean.

Notes

Instead of buttermilk, I make sour milk with 1 tablespoon apple cider vinegar and fill 2 cup measure with milk. Allow set for 5 minutes to allow milk to sour.

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

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Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

 


Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

Making Refrigerator Cookies.

Oatmeal Coconut Crispies

The Oatmeal Coconut Crispies are a refrigerator cookie.  The dough is softer;  it is formed into “logs” about 2 inches in diameter, wrapped  in wax paper and refrigerated for several hours or overnight.  When ready to bake,  the log dough is cut into 1/4 inch slices and baked. Refrigerator cookies have a rich flavor, lightly browned, uniform thin slices and a crisp, crunchy texture. This recipe is  from the original Betty Crocker’s Cooky Book, 1963

How-To Make Refrigerator Cookies

Wrapping Cookie Dough Logs

Wrapping Cookie Dough Logs


Slicing Cookie Dough

Slicing Cookie Dough Log in 1/4 Slices


Oatmeal Coconut Crispies ready to bake

Oatmeal Coconut Crispies ready to bake

The Oatmeal Coconut Crispies are good cookies to freeze for later.  Baked cookies can be stored frozen for 9-12  months.  Having baked cookies  on hand in the freezer is handy to have available whenever there is a request to furnish cookies for a special event, tea, drop-in visitors or spoil your co-workers.  I have never kept a bag of cookies that long!

Oatmeal Coconut Crispies

Oatmeal Coconut Crispies

The Valentine Sweet Sugar Cookies  and the Shamrock Cookies were rolled cookies.  After mixing the dough, it was refrigerated for a few hours, then rolled at room temperature and cut out with cookie cutter, baked and iced.  Using a cookie cutter makes the same size and shape, depending how thick they are cut will vary the texture from soft to crisp.  They are baked until lightly browned and have a rich delicate flavor.

Valentine Sugar Cookies

Valentine Sugar Cookies


Shamrock Sugar Cookies

Shamrock Sugar Cookies

Oatmeal Coconut Crispies
Print Recipe
5 from 1 vote

Oatmeal Coconut Crispies

A refrigerator crispy cookie with favorite flavors of oatmeal and coconut, a good cookie to serve and freeze for later.
Prep Time20 mins
Cook Time12 mins
Total Time32 mins
Course: Dessert
Cuisine: American
Servings: 5 dozen
Author: Julia Ann

Ingredients

  • 1/2 cup unsalted butter
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1 cup flaked coconut

Instructions

  • Into large mixing bowl, cream butter, shortening and sugars.
  • Add the eggs and vanilla, cream until fluffy.
  • Into smaller bowl, measure the flour by dipping method.
  • Add the soda and salt, whisk to blend.
  • Stir into the shortening mixture.
  • Blend in the oats and coconut. The dough will be soft.
  • Divide the dough in half.
  • Form the dough into logs with a 2 inch diameter.
  • Wrap in wax paper, refrigerate overnight.
  • Heat over to 400 F.
  • Line baking sheets with parchment paper or light grease pans.
  • Cut the log into 1/4 inch slices.
  • Bake 10 to 12 minutes until lightly browned.
  • The cookies do spread, allow 2 inches between cookies.

Notes

This is adapted from Betty Crocker's Cooky Book, 1963.

 

Cookies are such a handy snack.  The only trouble is it can be too handy to nibble on  all day.  “I just ate one …… at a time.”  Haven’t you heard that from your children, or yet, your own thoughts. 

Suggestions for more cookies:

 

Olive Oil Coconut Sugar Cookies

Olive Oil Coconut Sugar Cookies                                  Olive Oil Coconut Sugar Cookies

Loaded Oatmeal Cookies

Loaded Oatmeal Cookies                                                 Loaded Oatmeal Cookies

Grand Canyon Hermit Cookies

Grand Canyon Hermit Cookies                                             Grand Canyon Hermit Cookies

Visit these sites: Simply Recipes,   Sally’s Baking Addiction,   Shugary Sweets

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

The air is cooler, the leaves have that rustling sound and it is quieter. The fields of green are no of longer green corn stalks or green soybeans.  The horizon is a golden and amber of fall.  Soon we will remember what  James Whitcomb Riley wrote, “The frost is on the punkin”.

Indiana Pumpkin Patch

 Pumpkin becomes the vegetable in the dessert buffet. It is delicious with a cream cheese spread.  I selected my  reliable Pumpkin Bread recipe that was received in a elementary school bazaar.  It had to be goo.

Pumpkin Bread

Pumpkin Bread

Another favorite pumpkin dessert is Libby’s Pumpkin Roll recipe..  It is easy to make this extra special dessert with the canned pumpkin with the cream cheese filling. 

 I still prefer to buy my pumpkin in a can. Children or grandchildren are not available to enjoy the fun of jack-0-lanterns.  Remember when Halloween was a one day event.  Now it is as festive with decorations and tree lights like Christmas. 

Pumpkins and Mums

Pumpkins and Mums

Another favorite dessert in the Midwest is persimmon cake,  bread, pudding, cookies and some places have persimmon ice cream!  Our family favorite, American Persimmon Cake uses the small Midwest persimmons.

Enjoy a slice of fall:  Pumpkin Bread

Pumpkin Bread

A moist dessert bread to enjoy with your coffee or tea. Share the recipe and a loaf at the next church or school bazaar.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Bread
Cuisine: American
Servings: 2 loaves
Author: Julia Ann

Ingredients

  • 3 cups sugar
  • 3 1/2 cups flour
  • 1 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 3 teaspoon nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs beaten
  • 1 cup cooking oil
  • 2/3 cup water
  • 2 cups canned pumpkin

Instructions

  • Preheat oven to 350 F.
  • Grease and flour 2- 9 x 5 loaf pans, or put greased parchment paper on the bottom.
  • In a large mixing bowl, sift together all the dry ingredients.
  • Add the eggs, oil, water and pumpkin.
  • Mix until very smooth.
  • Pour into the prepared loaf pans.
  • Bake at 350 F for 1 hour.

Notes

While bread is still very warm, wrap in plastic wrap and let cook completely. Bread tastes better after setting at room temperature 24 hours. This freezes well....Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Spices, bring you great recipes, outstanding herbs and spices for your cooking experience. ©2007-2019 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® .All rights reserved.

 

This makes 2  large loaves of Pumpkin Bread,  it can easily be frozen, or given away in a bazaar.

Loaves of Pumpkin Bread

Loaves of Pumpkin Bread

I received a pumpkin recipe that is making me to ‘think outside of the box’ of desserts.  jenreviews sent a tantalizing recipe for using pumpkin as a spaghetti sauce.         

Fresh Sage Whole Wheat Sage Spaghetti with Creamy Pumpkin … www.igotthatfire.com/freshsage-whole-wheatsageFresh Sage Whole Wheat Sage Spaghetti with Creamy Pumpkin Sauce and Crispy Presunto Source: ( Jen Reviews ) The go-to food in my home, like many others I assume, is a plateful of spaghetti.

Once Upon a Chef– Pumpkin Bread

Simply Recipes — Old Fashioned Pumpkin Pie

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® Netta Belle's Choice cookbookinabox
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Coconut Oil Pie Dough

Joining the trend:  Baking with Coconut Oil

For years nutritionists have limited the use of the coconut because of the fat.  Now it is a considered a good fat and not the culprit any more. Although this information as been  available since 2004 or earlier, I am finally coming around to use the coconut oil in cooking.  So I started it with a Coconut Oil Pie Dough. My pie dough often leaves much to be desired, so why not kick up the challenge.

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie

Since my cookbooks are too old to discuss use of coconut oil, the internet provided a variety of recipes and information related to the benefits and use.  I looked on the internet for information for recipes, use and how to substitute shortening and vegetable oils. Coconut Oil Online was informative and helpful, even how to measure the oil and listing the healing benefits.

Here is a simple “how-to”

Pure Coconut OIl

Pure Coconut OIl

coconut oil in flour_499

I first measured and chilled the coconut oil  in the refrigerator as it is liquid at 76 degrees.  Too long in the refrigerator, it would become hard solid and brittle.  This was cooled about 30 minutes, enough to cut into cubes.

I measured the flour into the food processor, then added the cold coconut oil and the cold butter.

Cold butter added to the flour and coconut oil.

Cold butter added to the flour and coconut oil.                                                                                                                                            

Putting coconut oil pastry in pie plate.

Putting coconut oil pastry in pie plate.

The rolling out of the dough was a bit tricky.  Rolling it on floured wax paper was best, though it did get sticky as it warmed. The wax paper also made it easier to handle placing on the pie plate and adding the top crust.

Making of a peach pie….

Fresh peaches were in season at this time, I had 4 medium size peaches, or about 3 cups more or less, added 2 tablespoons of minute tapioca, 3/4 cup sugar and 1/4 teaspoon nutmeg. Sliced one tablespoon butter on the top before covering with the top crust.  Baked at 400 F, 45-50 minutes.

Fresh Peaches for pie

Making a peach pie.                                                                                                    

Coconut Oil Pie Crust

Coconut Oil Pie Crust for Peach Pie                                                  

Coconut Oil Pie Dough

A How-To to making Coconut Oil Pie Dough for a fresh peach pie.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Author: Julia Ann

Ingredients

  • Pie Dough
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup cold pure coconut oil
  • 1/2 cup cold unsalted butter
  • 1/4 cup very cold water as needed
  • Peach Pie
  • 3 cups fresh peaches in 1/2 inch size.
  • 3/4 cup sugar
  • 2 tablespoons instant tapioca
  • 1/4 teaspoon nutmeg
  • 1 tablespoon butter

Instructions

  • Use a food processor.
  • Put the flour in the processor bowl.
  • Add cubes of cold coconut oil and cold cubes of butter.
  • Pulse off and on until dough is the size of peas.
  • Put dough into a large bowl, add water a tablespoon at a time,
  • While mixing dough until it can be gathered into a ball.
  • Divide the dough in 2 pieces, flatten and wrap each in wax paper or plastic wrap.
  • Refrigerate for 30 minutes.
  • Roll out the dough on wax paper, lightly floured two inches larger than the 9 inch pie plate.
  • Fit dough into the pie plate.
  • Fill with the fresh peach mixture.
  • Dot with butter.
  • Roll out the second round of dough and place on top of the peaches.
  • Trim edge off of excess pie dough, fold under to have 1 inch edge to crimp.
  • Cut steam vents in the top crust. Bake.
  • Cool before serving

Notes

Fruit pies often bubble out when baking. Put aluminum foil under the oven rack to catch any drippings. ...............................................................................
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery®,cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®. All rights reserved.

 

The fresh peach pie with Coconut Oil Pie Dough.

Yes, this was an OOPS!

First servings of the peach pie with Coconut Oil PIe Dough

First servings of the peach pie with Coconut Oil Pie Dough

The rest of the pie was refrigerated. 

Peach pie with flaky Coconut Oil Pie Dough

Peach pie with flaky Coconut Oil Pie Dough                                                                         

It did become solid and nice slices were cut.  The servings were put in the microwave about 15 seconds to warm.

Over all tasty, not considered food porn.  Oh, well. There are successes and failures.

Hope you give the recipe a try and  best wishes.

 

 

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Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® 
bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

Chocolate Pudding

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Have you ever had a day when things are not going your way.  From cartoons to health magazines, chocolate is there to help offset.  Creamy Chocolate Pudding is a quick simple recipe to ease what ever ails you or for your chocolate sweet tooth.  There may be a few people who do not like chocolate, however, following the food community blogs, they must be few and far between.

Chocolate Fact:  There is a little caffeine in chocolate, darker chocolate can have as much as a can of Coca-Cola.  More interesting facts of chocolate  

Pudding , a dessert for adults, not just kids!

Of course I had to tamper with the original recipe I found in Fight Back With Food:  Use nutrition to heal what ails you”. It is a 2002 edition The Reader’s Digest Association, Inc.  This is an interesting  book of defining foods and their nutrients for various diseases with recipes to follow. The pudding recipe recommended soy milk, I have used rice milk, and currently using 2% lactose free milk.  The recipe is “Mint Chocolate Chip Pudding.”  Because mint chocolate flavor is not a favorite of my husband, I used coconut flavoring, giving it a very nice taste.

Inspiration

Chocolate Pudding with Maraschino Cheerries

Chocolate Pudding with Maraschino Cherries

Chocolate Pudding

A creamy chocolate pudding for a quick and easy dessert, eat it plain or dress it up for adult company dinner.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Pudding
Cuisine: American
Servings: 4 -6 servings
Author: Julia Ann

Ingredients

  • 1/2 cup dark brown sugar firmly packed
  • 1/3/ cup cornstarch
  • 3 tablespoon cocoa powder unsweetened
  • 1/2 teaspoon salt
  • 3 cups milk 2% lactose free
  • 1/2 teaspoon coconut flavoring
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chocolate chips

Instructions

  • In a large saucepan, blend together the brown sugar, cornstarch cocoa powder and salt.
  • Gradually whisk in the milk until smooth.
  • Bring to a boil over medium heat, whisk often to keep it smooth.
  • Boil for 1 minute or until pudding is thickened.
  • Remove from heat, stir in the flavorings, coconut and vanilla.
  • Allow to cool to lukewarm, not yet at room temperature, stir in the chocolate chips.
  • Spoon into 4-6 dessert dishes.
  • Cover and refrigerate at least 2 hours.

Notes

This recipe adapted from Mint-Chocolate Chip Pudding in Fight Back with Food, Reader's Digest Assoc.Inc.---------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®.All rights reserved.

Recently I had some cherry truffle chocolate ice cream.  Aha!  To add a little pizzazz to the pudding, I diced up some maraschino cherries to stir in with the chocolate chips, topped the dishes with a drizzle of the maraschino juice and a cherry on top.  I was just missing the whipped cream.  I had added some crushed toasted almonds to some of the dishes, which was good too, however almost too much with the size of these dishes.  It became,  “Where is the pudding?”

Creamy Chocolate Pudding

Creamy Chocolate Pudding

Suggested Luncheon for 4

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  bring you great recipes 2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”Reg. “Trade-marks Canadian Intellectual Property Office. “ Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.