Sunday, April 24, 2011

Persimmon Pudding

Hey remember me?? I'm doing good on the quarterly postings at least! Better than nothing. So a lot and then not a lot has been going on since January. It's still cold here, and we had that one crazy 80 degree day a few weeks ago, but other than that it's just terrible how cold it still is! Where are you spring?? Ahh well I guess it gives me an excuse to keep baking those comfort desserts that we all love, like chocolate chip cookies and Persimmon Pudding. I'll tell you a little more about that in a minute.

For Easter, my roomies and I cooked up a lunch filled with a big ol' ham (free cause my roomie is a flight attendent and had some weird coupon!), along with some lemon chestnut string beans, red-skin mashed taters, corn, deviled eggs (which I ate pretty much all of them since no one else liked them and I LOVE them), good ol' biscuits, and a few others Easter-y things. Since I didn't go home this year, I missed my Grandma's cookin, so this definitely made up for it.
We made some Trader Joe Guiltless Brownies, and all you add is vanilla yogurt and bake, and out come the moistest (is that a word?) best chocolatey brownies from a box that you will ever taste. They are really good, I was surprised! Doesn't Amy look cool in her apron?So I also made Persimmon Pudding, and apparently persimmons aren't easy to find in places except Indiana and maybe Japan or somewhere outside the U.S. They kinda look like a tomato and pumpkin combined and have a pumpkin-y spice taste, and you have to wait for them to get really ripe before you can eat them. You use the pulp of a persimmon (I think just scrape out the insides) to bake with, and so I made this recipe that my mom had always made when I was growing up.
Just a dollop of whipped cream on top makes it best. I'm gonna attempt to take this to work tomorrow so that we don't eat it all ourselves, but I'm a little nervous about having it just sitting out with whipped cream all day for people to come and get. Hopefully the whipped cream doesn't get all funky...

Persimmon Pudding (From mom)
1/2 tsp. baking soda, stirred into 2 cups of persimmon pulp
2 1/2 cups sugar
2 large eggs, beat well
2 cups flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. vanilla
pinch of salt
dash of nutmeg
Beat all these together well.

Add 2 1/2 cups milk
Add 1/2 stick melted butter
Stir well.

Preheat for 325 and bake for 55 minutes in a 9x13 inch pan.