Tag Archives: pudding

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

Indiana Persimmon Pudding

Julia Ann
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12

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.
Tried this recipe?Let us know how it was!

 

Persimmon Festival in Mitchell, Indiana

Persimmon Pudding from NYT Cooking

 

Netta Belle's Choice cookbookinaboxJulia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings 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.

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Rice:  A dish of many flavors.

Rice is a stable grain used all over the world.  This is one grain used in soups, salads, entrees, desserts in multiple cuisines. There are 8,000 varieties.  The more common varieties we see in our stores are Arborio, a round grain used in the Italian dish, risotto.  Basmatic rice is an aromatic nutlike fragrance and light texture.  Sweet Rice is very sticky to make sushi and Jasmine is a soft textured rice.  More common in U.S. groceries are the long grain, medium grain, brown rice and wild rice. 

Brown Rice

Raw Brown Rice, 1 cup

Raw Brown Rice, 1 cup

Brown rice has the most benefits. It has abundant amounts of fiber, complex carbohydrates, essential B vitamins, manganese and selenium . There are several layers to a grain of rice, the hull, the outermost layer and  inedible is removed to get brown rice.  White rice is milled and and polished which removes the bran and germ removing important layers of nutrients. Polished white rice must be “enriched” with vitamins B1, B3 and iron which are destroyed in the processing.

Cooked Brown Rice

Cooked Brown Rice, 2 cups

Health Benefits of Brown Rice

It is recommended to include in your diet a serving of whole grains, such as brown rice, 6 days per week to get the most benefits from grains.
<  Manganese , provides antioxidant protection , helps in energy production, and lowers type 2       Diabetes Risk.
<  Those  eating fiber-rich food of whole grains gained less weight than  when eating refined             grains.
< Cholesterol is lowered by the oil in whole brown rice.
<  Nutrients in whole grain protect again heart disease.

Put Rice in your Menu

After the big discussion on brown rice, I have to admit I frequently use long grain rice.  Last week in my blog, I talked about the Creamy Rice Pudding that I had made to go with the Chicken Schnitzel and Roasted Mixed Vegetables.  I used white long grain rice.

Cooking the Rice and Milk

Cooking the Rice and Milk

The  Creamy Rice Pudding recipe I used is a favorite of the family.  I have adapted it from Chef Ron Lock‘s recipe.  I made changes in the milk I used, I used vanilla soy milk and evaporated milk and added the toasted sliced almonds.

Cooking Rice Pudding

Cooking Rice Pudding


Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Creamy Rice Pudding

Julia Ann
A delicious creamy pudding of rice, raisins, cinnamon and almonds breakfast or dessert for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Creamy Rice Pudding
Cuisine American
Servings 6 servings

Ingredients
  

  • 3/4 cup uncooked long grain white rice
  • 1 1/2 cups water
  • 1 cup vanilla soy milk
  • 1/2 cup evaporated milk diluted with 1/2 cup water
  • 1/3 cup white sugar
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 2/3 cups raisins
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla
  • cinnamon
  • nutmeg
  • toasted sliced almonds

Instructions
 

  • Boil 1 1/2 cups water to boiling in a medium sauce pan.
  • Add the uncooked rice.
  • Reduce heat and simmer for about 20 minutes, do not let rice get to dry and stick.
  • In another medium sauce pan, combine the cooked rice, 1 1/2 cups milk, sugar and salt.
  • Cook over medium heat until thick and creamy, about 15 - 20 minutes.
  • Add the remaining 1/2 cup milk, beaten egg and raisins.
  • Cook 2 minutes more, stirring constantly.
  • Remove from heat and stir in butter and vanilla.
  • Top with cinnamon, nutmeg and toasted almonds.

Notes

This recipe is adapted from Chef Ron Lock. https://www.facebook.com/TheChef RonLock.  
Tried this recipe?Let us know how it was!

 

Here are ideas for other rice recipes to try.

Oriental Vegetable and Rice Bowl   

Oriental Vegetable and Rice Bowl

Oriental Vegetable and Rice Bowl

 

 

 

 

 

Red Bell Peppers Stuffed with with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Red Bell Bell Peppers Stuffed with Beans and Rice

Chicken & Mushrooms in Herb Sauce served over Rice

Chicken & Mushrooms in Herb Sauce

Chicken & Mushrooms in Herb Sauce

 

 

 

 

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.

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

Julia Ann
A creamy chocolate pudding for a quick and easy dessert, eat it plain or dress it up for adult company dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Pudding
Cuisine American
Servings 4 -6 servings

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.
Tried this recipe?Let us know how it was!

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.