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.
American Persimmon (Diospyros virginiana)
4 year Persimmon Tree, 2016
Beginning 2016 Persimmon crop
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.
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.
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.
Author: Julia Ann
Recipe type: Dessert
2 cups unbleached all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1½ cups sugar
½ cup unsalted butter
2 large eggs
2 cups persimmon pulp
2 cups buttermilk or sour milk
1 teaspoon vanilla
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.
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.
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
Slicing Cookie Dough Log in 1/4 Slices
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
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.
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”.
Beaches, swim parties and bar-be-ques become a season of tailgating, football games, and bar-be-ques. Pumpkin becomes the vegetable in the dessert buffet. I selected my reliable Pumpkin Bread recipe, received from a elementary school bazaar. You know it has to be good, goodness this was about 1979!
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.
All the farmer’s markets are bright orange with the bright pumpkins. Yesterday I saw small white pumpkins, are they orange inside? I did not buy one to find out. 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
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, not the larger Japanese persimmons found in the grocery.
Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®
bring you great recipesfor 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.
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 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
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.
Pulsed flour and fats to pea size particles.
Coconut Oil Pastry Dough
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.
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.
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
Suggested Luncheon for 4
Meatless Navy Bean Soup and Corn Bread
Stone Ground Corn Bread
Chocolate Pudding with Maraschino Cherries
Julia 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.
As I was looking through the food communities, I have to say I would like to have the inclination to do “pretty” fancy cake decorating, or super ornamental cupcakes. However, it was a Butterscotch Brownie which spoke to me,. Like “pick me” and “bake me, I’m delicious.” And I did and they were.
The recipe which caught my eye was by Linda Larsen of Busy Cooks Expert. As she described the Butterscotch Brownies as an easy and super quick dessert. I did add a cup of whole pecans to be broken up by the mixer. Instead of icing, when brownies were done, I dotted the top with 1/4 cup of chocolate chips, put back into the oven for a few minutes, then used a spatula to spread the chocolate over the Butterscotch Brownies. The edges were thick, crunchy and chewy and an extra treat without the chocolate icing. The biggest problem – they didn’t last long.
A great snack or dessert for all ages – Butterscotch Brownies.
Coconut Layer Cake with Fluffy Coconut Icing under goes some changes.
Coconut Cake made with Coconut Oil
Sometimes I do not want to create, adapt or be inspired for recipes. This was one of those times when I reviewed some of my own desserts. So Coconut Layer Cake with Fluffy Coconut Icing was the treat of the week. I am now using more Coconut Oil and less butter and shortening. Olive oil is still my 'go-to' oil for much of my cooking and baking.
I did adapt my own recipe, I did not have coconut extract, so I added 1/2 cup of shredded coconut. The other change I made was in the jam between layers. In the original recipe that follows below, I used apricot preserves. Since I did not have the preserves, I used strawberry jam between the layers. The jam shows up in the serving of cake.
Strawberry Jam between layers of Coconut Cake
The "Original" Coconut Layer Cake with Fluffy Coconut Icing
Coconut Layer Cake with Fluffy Coconut Icing
This is a yummy cake for the coconut lovers out there. Instead of vanilla extract, I have used coconut extract to get more of the coconut taste. Another idea, which I have not tried, would be to use coconut milk instead of regular milk. The recipe makes a small cake, best to bake in the older 8"x 1" cake pans.
My aunt loved to cook and bake saving recipes from booklets put out by companies. Two booklets I have are of about the same vintage, 1922: The New Royal Cook Book by Royal Baking Powder Co. and "The Rumford Way of Cookery and Household Economy".
Serve a luncheon of Ham Salad Spread and Vegetable Fusilli Salad and a sweet dessert of Coconut Layer Cake with Fluffy Coconut Icing.
Simply Salads of fresh vegetables and fruit combined can be the center of lunch or part of an elaborate dinner. Fresh vegetables and fruit can show up in the whole meal or menu. Check out the menu below.
A trip to the local farmer’s market makes a bountiful supply of fresh vegetables and fruit for gourmet and ordinary cooking. Road side stands, city markets, farmer’s markets, co-operative groceries and big name grocery stores are teeming with produce. Check out your community to find the foods for healthy eating.
Which recipe would you like to make? Look for the heading “Recent Recipes” in the right column for these dishes listed below. Or use the category search.
Select a recipe from each of the following list of foods to plan a menu for dinner.
Appetizer: Celery and carrot sticks, pineapple chunks and strawberries
Snack: Molasses Cookies or Grand Canyon Hermit Cookies
How about quick and easy salads?
Simply Salads by cookbookinabox®
Tomato, avocado and large pitted black olives are sprinkled with lime juice. To add more color serve it on a bed of romaine lettuce or spinach. Need more veggies, try chopping scallions on top. Serve with your favorite salad dressing. Asparagus Tart and this simple salad would make a good luncheon or brunch meal.
Red Bartlett pear and a naval orange are diced with chopped red onion, feta cheese and chopped walnuts on top. Anjou or Bosc pears, pecans or even add dried cranberries or cherries for another quick simple salad. Use a sweet vinaigrette dressing. The Microwaved Steamed Salmon with Bok Choy is an easy entree to serve with Simply Salads by cookbookinabox.
Salad or dessert, a little of each, a layered fruit salad of green grapes halves, pineapple chunks, diced navel oranges and sprinkling of toast almonds and coconut flakes on top. The juice provide its own dressing. This simple salad would be a sweet ending to the Corn and Mushroom Chowder.
As cooks, we sometimes get so caught up trying to give the best tasting gourmet dinner and an stunning eye-appealing presentation we get overwhelmed and frazzled. Try some of the suggested Simply Salads by cookbookinabox® with any of the Recent Recipes listed on the side.
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