aki005/Recipes_json_vector_nbarbcone huggingface dataset:
555 Persimmon Chocolate Chip Cookies 20 mins 10 mins 45 mins 33 33 cookies 1 cup butter, softened, 1 cup white sugar, 3 Hachiya persimmons, pulp extracted, 1 egg, 1 ½ teaspoons vanilla extract, 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 ½ cups chocolate chips Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet. Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. 4.6 https://www.allrecipes.com/recipe/245566/persimmon-chocolate-chip-cookies/ /Desserts/Cookies/Chocolate Chip Cookie Recipes/ Total Fat 10g 12%, Saturated Fat 6g 30%, Cholesterol 20mg 7%, Sodium 152mg 7%, Total Carbohydrate 24g 9%, Dietary Fiber 1g 4%, Total Sugars 13g, Protein 2g, Vitamin C 2mg 8%, Calcium 9mg 1%, Iron 1mg 6%, Potassium 70mg 1% Prep Time: 20 mins, Cook Time: 10 mins, Additional Time: 15 mins, Total Time: 45 mins, Servings: 33, Yield: 33 cookies
557 Gingered Apple-Persimmon Compote 10 mins 10 mins 20 mins 4 4 servings 5 overripe Fuyu persimmons, mashed, 1 small Granny Smith apple, peeled and diced, 1 tablespoon brown sugar, 2 teaspoons ground cinnamon, 1 teaspoon freshly grated ginger, ½ lemon, juiced, ½ teaspoon lemon zest Heat mashed persimmons in a saucepan over medium heat. Stir apple, brown sugar, cinnamon, ginger, lemon juice, and lemon zest into persimmons. Bring mixture to a boil, reduce heat to medium-low, and simmer until sauce is desired consistency and flavors blend, 10 to 15 minutes. 5 https://www.allrecipes.com/recipe/235253/gingered-apple-persimmon-compote/ /Side Dish/ Total Fat 0g 0%, Sodium 2mg 0%, Total Carbohydrate 18g 7%, Dietary Fiber 2g 6%, Total Sugars 6g, Protein 0g, Vitamin C 22mg 112%, Calcium 25mg 2%, Iron 1mg 6%, Potassium 138mg 3% Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 4, Yield: 4 servings
558 Persimmon Upside Down Cake 25 mins 35 mins 1 hrs 10 mins 8 1 9-inch cake 3 tablespoons margarine, ¼ cup brown sugar, 4 large ripe persimmons, peeled and sliced Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Place the margarine and brown sugar in the cake pan and transfer the pan to the hot oven until the sugar is melted and bubbly, about 5 minutes. Remove from the oven; arrange the persimmon slices over the topping in the cake pan. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Stir in the persimmon pulp. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the flour mixture to the batter, stirring just to mix. The batter will be stiff, since the only liquid comes from the persimmon pulp. Stir in the pecans and lemon zest. Spoon the cake batter evenly over the persimmon slices and return the cake pan to the preheated oven. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before inverting the cake right-side-up on a serving platter. 4.3 https://www.allrecipes.com/recipe/215811/persimmon-upside-down-cake/ /Desserts/Cakes/Upside-Down Cake Recipes/ Total Fat 21g 27%, Saturated Fat 9g 43%, Cholesterol 31mg 10%, Sodium 484mg 21%, Total Carbohydrate 81g 29%, Dietary Fiber 3g 10%, Total Sugars 32g, Protein 5g, Vitamin C 47mg 237%, Calcium 110mg 8%, Iron 4mg 20%, Potassium 301mg 6% Prep Time: 25 mins, Cook Time: 35 mins, Additional Time: 10 mins, Total Time: 1 hrs 10 mins, Servings: 8, Yield: 1 9-inch cake
559 Nonnie's Persimmon Pudding 30 mins 1 hrs 2 hrs 12 12 servings 2 cups persimmon pulp, 2 cups white sugar, 2 eggs, beaten, 1 teaspoon baking soda, 1 cup all-purpose flour, 1 pinch salt, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 ½ cups buttermilk, ¼ cup heavy cream, 1 tablespoon honey, 4 tablespoons butter, melted Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking pan lightly with nonstick spray; set aside. Mix the persimmon pulp with the 2 cups sugar in a large bowl; set aside. Whisk together the eggs and baking soda in a small bowl. Add the egg mixture to the persimmon mixture and beat well; set aside. Whisk together the 1 cup flour, salt, baking powder, and cinnamon in a bowl. Stir 1/4 of the flour mixture to the persimmon mixture. Add 1/4 of the buttermilk and mix well. Continue alternating flour and buttermilk, adding 1/4 each time, and mixing well after each addition, until all of the flour mixture and buttermilk are incorporated. Stir in cream, honey, and melted butter until well combined. Pour the pudding batter into the prepared pan. Bake in the preheated oven until set, about 1 hour. While baking, do not stir; Turn off the oven at the end of the baking time, but do not remove the pudding from the oven. Meanwhile, when the pudding has about 10 minutes of baking time left, make the sauce. Boil the water in a small saucepan. Whisk 1/2 cup sugar and 1 tablespoon flour together, and whisk sugar mixture into the boiling water, whisking until smooth. Boil the sauce for 5 minutes and remove from heat. Stir in vanilla. Pour the sauce mixture evenly over the pudding, and leave the pudding to cool in the warm oven for 20 more minutes, being sure that the oven is off so that the pudding does not continue to cook. 4.7 https://www.allrecipes.com/recipe/95191/nonnies-persimmon-pudding/ /Desserts/Custards and Puddings/ Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 49mg 16%, Sodium 209mg 9%, Total Carbohydrate 67g 24%, Dietary Fiber 1g 4%, Total Sugars 45g, Protein 4g, Vitamin C 26mg 131%, Calcium 76mg 6%, Iron 2mg 9%, Potassium 200mg 4% Prep Time: 30 mins, Cook Time: 1 hrs, Additional Time: 30 mins, Total Time: 2 hrs, Servings: 12, Yield: 12 servings
560 Freezer Persimmon Jam 10 mins 30 mins 40 mins 48 6 cups 5 cups pureed persimmons, 3 cups white sugar, ¼ cup fresh lemon juice, ½ teaspoon grated orange zest, 1 pinch ground nutmeg In a large saucepan over medium-high heat, combine persimmon puree, sugar, lemon juice, orange zest and nutmeg. Boil for 30 minutes, or until slightly thickened. Pour into sterilized jars and seal. Store in the freezer. 3.6 https://www.allrecipes.com/recipe/24747/freezer-persimmon-jam/ /Side Dish/Sauces and Condiments/Canning and Preserving Recipes/Jams and Jellies Recipes/ Total Fat 0g 0%, Sodium 0mg 0%, Total Carbohydrate 21g 8%, Dietary Fiber 0g 1%, Total Sugars 13g, Protein 0g, Vitamin C 17mg 84%, Calcium 7mg 1%, Iron 1mg 3%, Potassium 78mg 2% Prep Time: 10 mins, Cook Time: 30 mins, Total Time: 40 mins, Servings: 48, Yield: 6 cups
562 Cranberry Persimmon Bread 10 mins 1 hrs 1 hrs 20 mins 20 2 loaves 1 ½ cups ripe Hachiya persimmon pulp, 2 teaspoons baking soda, 2 cups brown sugar, 4 eggs, ⅔ cup vegetable oil, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon salt, 3 cups all-purpose flour, 2 cups fresh cranberries Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Stir persimmon pulp and baking soda together in a large bowl. Let stand until pulp is thickened, about 5 minutes. Add sugar, eggs, oil, cinnamon, nutmeg, and salt. Blend until smooth. Mix in flour and fold in cranberries. Divide batter between the prepared pans, filling each 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pans for 10 minutes before moving to a wire rack to cool completely. 4 https://www.allrecipes.com/recipe/261513/cranberry-persimmon-bread/ /Bread/Quick Bread Recipes/Fruit Bread Recipes/Cranberry Bread Recipes/ Total Fat 9g 11%, Saturated Fat 2g 8%, Cholesterol 37mg 12%, Sodium 261mg 11%, Total Carbohydrate 36g 13%, Dietary Fiber 1g 5%, Total Sugars 15g, Protein 3g, Vitamin C 13mg 65%, Calcium 28mg 2%, Iron 2mg 9%, Potassium 117mg 2% Prep Time: 10 mins, Cook Time: 1 hrs, Additional Time: 10 mins, Total Time: 1 hrs 20 mins, Servings: 20, Yield: 2 loaves
563 Gram's Persimmon Pudding 10 mins 1 hrs 1 hrs 10 mins 4 4 servings 1 egg, 1 cup persimmon pulp, ½ cup canned sweetened condensed milk, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1 cup white sugar, 1 cup all-purpose flour, 2 teaspoons baking soda, ½ teaspoon salt, ¼ teaspoon ground cinnamon Preheat the oven to 300 degrees F (150 degrees C). Butter a 1 1/2 quart casserole dish. In a large bowl, whisk together the egg, persimmon pulp, sweetened condensed milk, vanilla and melted butter. Combine the sugar, flour, baking soda, salt and cinnamon; whisk into the persimmon batter until well blended. Pour into the prepared baking dish. Bake for 1 hour in the preheated oven, or until the pudding is set and the top is lightly browned. 4.3 https://www.allrecipes.com/recipe/95568/grams-persimmon-pudding/ /Desserts/Custards and Puddings/ Total Fat 8g 10%, Saturated Fat 4g 22%, Cholesterol 67mg 22%, Sodium 1008mg 44%, Total Carbohydrate 115g 42%, Dietary Fiber 2g 6%, Total Sugars 71g, Protein 8g, Vitamin C 40mg 199%, Calcium 139mg 11%, Iron 3mg 18%, Potassium 378mg 8% Prep Time: 10 mins, Cook Time: 1 hrs, Total Time: 1 hrs 10 mins, Servings: 4, Yield: 4 servings
564 Granny Franny's Persimmon Curry Chili 10 mins 55 mins 1 hrs 5 mins 10 10 servings 1 pound ground beef, or more to taste, 1 yellow onion, chopped, 1 (15 ounce) can seasoned diced tomatoes, 1 (15 ounce) can diced tomatoes with jalapeno peppers, 1 (15 ounce) can pinto beans, 1 (15 ounce) can kidney beans, 1 (15 ounce) can black beans, 1 (15 ounce) can chicken broth, 1 (15 ounce) can chili with beans (Optional), ⅔ cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®), ⅓ cup ketchup, 2 tablespoons tomato paste, 1 ripe persimmon, chopped, ½ teaspoon salt, ½ teaspoon red pepper flakes, ½ teaspoon ground cumin, ½ teaspoon chili powder Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot. Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot. Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes. 4 https://www.allrecipes.com/recipe/255376/granny-frannys-persimmon-curry-chili/ /Soups, Stews and Chili Recipes/Chili Recipes/Beef Chili Recipes/ Total Fat 11g 14%, Saturated Fat 4g 20%, Cholesterol 36mg 12%, Sodium 1224mg 53%, Total Carbohydrate 30g 11%, Dietary Fiber 10g 36%, Total Sugars 3g, Protein 18g, Vitamin C 12mg 61%, Calcium 96mg 7%, Iron 6mg 31%, Potassium 643mg 14% Prep Time: 10 mins, Cook Time: 55 mins, Total Time: 1 hrs 5 mins, Servings: 10, Yield: 10 servings
565 Roasted Persimmon-Burrata Focaccia 10 mins 40 mins 50 mins 2 2 servings 1 precooked 9-inch focaccia flatbread, 1 Fuyu persimmon, peeled and sliced into 1/4-inch rounds, 4 teaspoons olive oil, divided, ½ teaspoon salt, 2 sprigs fresh rosemary, leaves stripped, ½ cup burrata cheese Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Lay persimmon slices onto the prepared baking sheet. Drizzle with 2 teaspoons olive oil and sprinkle salt on top. Sprinkle 1/2 the rosemary leaves over the persimmon slices. Roast in the preheated oven for 20 minutes. Turn persimmon slices over and roast 10 minutes more. Remove baking sheet from the oven and increase temperature to 200 degrees C. Place focaccia on a baking sheet. Bake focaccia in the hot oven until warmed through, about 5 minutes. Remove from oven and top focaccia with roasted persimmon slices. Tear burrata cheese using your hands and lay evenly on the focaccia, avoiding the persimmon slices. Reserve about 1 tablespoon rosemary leaves and sprinkle the rest on top. Return focaccia to the hot oven and bake until warmed and burrata cheese has melted slightly, about 5 minutes. Top with reserved fresh rosemary leaves and drizzle remaining 2 teaspoons olive oil on top. Slice and serve hot. 5 https://www.allrecipes.com/recipe/269164/roasted-persimmon-burrata-focaccia/ /Appetizers and Snacks/Cheese/ Total Fat 31g 40%, Saturated Fat 12g 62%, Cholesterol 45mg 15%, Sodium 2067mg 90%, Total Carbohydrate 118g 43%, Dietary Fiber 6g 23%, Total Sugars 2g, Protein 29g, Vitamin C 8mg 42%, Calcium 183mg 14%, Iron 7mg 39%, Potassium 294mg 6% Prep Time: 10 mins, Cook Time: 40 mins, Total Time: 50 mins, Servings: 2, Yield: 2 servings
566 Persimmon Cookies IV 15 mins 15 mins 1 hrs 30 mins 36 3 dozen 4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1 cup butter, 2 cups white sugar, 2 eggs, 2 cups persimmon pulp Preheat an oven to 375 degrees F (190 degrees C). Whisk the flour, baking soda, cinnamon, and ginger in a bowl; set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the persimmon pulp. Mix in the flour mixture until just incorporated. Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in the preheated oven until slightly puffed and golden brown, about 12 minutes. Cool on the pan for 5 minutes before removing to cool completely on a wire rack. 4.3 https://www.allrecipes.com/recipe/84158/persimmon-cookies-iv/ /Desserts/Cookies/Drop Cookie Recipes/ Total Fat 6g 7%, Saturated Fat 3g 17%, Cholesterol 24mg 8%, Sodium 111mg 5%, Total Carbohydrate 26g 10%, Dietary Fiber 1g 2%, Total Sugars 11g, Protein 2g, Vitamin C 9mg 43%, Calcium 9mg 1%, Iron 1mg 6%, Potassium 62mg 1% Prep Time: 15 mins, Cook Time: 15 mins, Additional Time: 1 hrs, Total Time: 1 hrs 30 mins, Servings: 36, Yield: 3 dozen
567 Persimmon Bread III 20 mins 50 mins 1 hrs 10 mins 24 2 loaves 2 cups white sugar, 1 ½ cups wheat flour, 1 ½ cups all-purpose flour, ½ cup oatmeal, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon ground allspice, ½ teaspoon ground cloves, 2 teaspoons baking soda, 2 cups ripe Hachiya persimmon pulp, ½ cup applesauce, ½ cup vegetable oil, 3 eggs Preheat oven to 350 degrees F (175 degrees C). In a bowl, stir together the sugar, wheat flour, all-purpose flour, oatmeal, salt cinnamon, nutmeg, allspice, cloves, and baking soda, until well mixed. Set aside. In a separate bowl, stir persimmon pulp with applesauce, vegetable oil, and eggs until well blended. Combine the wet and dry ingredients, stirring until free of lumps. Divide batter between two greased 9x5 inch loaf pans. Bake in the preheated oven for one hour, or until a toothpick inserted into the center of the loaves comes out clean. 4.4 https://www.allrecipes.com/recipe/67111/persimmon-bread-iii/ /Bread/Quick Bread Recipes/Fruit Bread Recipes/ Total Fat 6g 7%, Saturated Fat 1g 5%, Cholesterol 17mg 6%, Sodium 168mg 7%, Total Carbohydrate 37g 14%, Dietary Fiber 1g 4%, Total Sugars 17g, Protein 3g, Vitamin C 13mg 66%, Calcium 20mg 2%, Iron 2mg 10%, Potassium 98mg 2% Prep Time: 20 mins, Cook Time: 50 mins, Total Time: 1 hrs 10 mins, Servings: 24, Yield: 2 loaves
568 Persimmon Raisin Yeast Bread 5 mins 3 mins 8 mins 12 1 to 1 1/2 - pound loaf ½ cup very ripe persimmon pulp, 9 tablespoons water, 2 tablespoons butter, 1 ½ teaspoons white sugar, 1 ½ teaspoons salt, 2 cups bread flour, 1 cup whole wheat flour, 2 tablespoons wheat germ, 1 teaspoon ground cinnamon, 2 ½ teaspoons active dry yeast, ⅓ cup raisins Place all ingredients except raisins in your bread machine's baking pan in the order recommended by the manufacturer. Use the basic or white cycle. You may need to add an extra tablespoon of water during kneading If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished. 3.5 https://www.allrecipes.com/recipe/24271/persimmon-raisin-yeast-bread/ /Breakfast and Brunch/Breakfast Bread Recipes/ Total Fat 3g 3%, Saturated Fat 1g 7%, Cholesterol 5mg 2%, Sodium 307mg 13%, Total Carbohydrate 31g 11%, Dietary Fiber 2g 9%, Total Sugars 1g, Protein 5g, Vitamin C 7mg 33%, Calcium 15mg 1%, Iron 2mg 11%, Potassium 137mg 3% Prep Time: 5 mins, Cook Time: 3 mins, Total Time: 8 mins, Servings: 12, Yield: 1 to 1 1/2 - pound loaf
569 Deep Dish Persimmon Pie 20 mins 45 mins 2 hrs 5 mins 8 1 8-inch deep dish pie ¼ cup light brown sugar, packed, 1 tablespoon ground cinnamon, 1 tablespoon cornstarch, ⅛ teaspoon sea salt, 6 cups Fuyu persimmons, peeled and thinly sliced, 10 graham crackers, crushed, ¼ cup butter, melted Preheat an oven to 375 degrees F (190 degrees C). Combine brown sugar, cinnamon, cornstarch, and sea salt in a small bowl. Spread half of the persimmons into an 8-inch deep pie plate. Sprinkle with half of the the sugar mixture. Repeat with the remaining persimmons and sugar mixture. Set aside. Mix graham cracker crumbs and melted butter until evenly combined. Spread crust evenly over persimmons. Bake until crust is golden brown and persimmons are tender, about 45 minutes. Serve warm. 3.8 https://www.allrecipes.com/recipe/212695/deep-dish-persimmon-pie/ /Desserts/Pies/Fruit Pies/ Total Fat 7g 9%, Saturated Fat 4g 19%, Cholesterol 15mg 5%, Sodium 125mg 5%, Total Carbohydrate 74g 27%, Dietary Fiber 3g 12%, Total Sugars 9g, Protein 2g, Vitamin C 116mg 582%, Calcium 66mg 5%, Iron 5mg 29%, Potassium 573mg 12% Prep Time: 20 mins, Cook Time: 45 mins, Additional Time: 1 hrs, Total Time: 2 hrs 5 mins, Servings: 8, Yield: 1 8-inch deep dish pie
570 Persimmon Raisin Cookies 20 mins 12 mins 32 mins 60 60 cookies 2 cups white sugar, 1 cup shortening, 2 eggs, 4 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking soda, 2 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 cups persimmon pulp, 2 cups raisin paste, 2 cups chopped walnuts Preheat oven to 350 degrees F (175 degrees C). Lightly grease two baking sheets. Cream the sugar and shortening together in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time. Stir in the flour, salt, baking soda, cinnamon, and nutmeg, blending thoroughly. Mix in the persimmon pulp, raisin paste, and walnuts. Drop by spoonfuls onto prepared cookies sheets, and spread out slightly. Bake in preheated oven until cookie top springs back when touched, 12 to 15 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. 4.7 https://www.allrecipes.com/recipe/146401/persimmon-raisin-cookies/ /Desserts/Cookies/Fruit Cookie Recipes/Raisin/ Total Fat 6g 8%, Saturated Fat 1g 6%, Cholesterol 6mg 2%, Sodium 84mg 4%, Total Carbohydrate 23g 8%, Dietary Fiber 1g 4%, Total Sugars 7g, Protein 2g, Vitamin C 6mg 28%, Calcium 13mg 1%, Iron 1mg 5%, Potassium 118mg 3% Prep Time: 20 mins, Cook Time: 12 mins, Total Time: 32 mins, Servings: 60, Yield: 60 cookies
571 Harriet Davis's Indiana Persimmon Pudding 15 mins 25 mins 40 mins 12 1 9x13-inch baking pan 1 ½ cups buttermilk, 1 teaspoon baking soda, 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ⅛ teaspoon salt, 2 cups persimmon pulp, 2 cups white sugar, 2 eggs, well beaten, ¼ cup heavy whipping cream, ¼ cup butter, melted Preheat oven to 325 degrees F (165 degrees C). Combine buttermilk and baking soda together in a bowl. Combine flour, baking powder, cinnamon, and salt in a separate bowl. Mix persimmon pulp and sugar together in a large bowl. Beat in eggs. Add buttermilk mixture alternately with flour mixture, stirring until combined. Stir in heavy cream and melted butter. Pour batter into a 9x13-inch baking pan. Bake in the preheated oven until edges pull away from the sides of the pan and cracks begin to appear in the center, 25 to 30 minutes. Chill until serving. 4.5 https://www.allrecipes.com/recipe/255797/harriet-daviss-indiana-persimmon-pudding/ /Desserts/Custards and Puddings/ Total Fat 7g 9%, Saturated Fat 4g 20%, Cholesterol 49mg 16%, Sodium 243mg 11%, Total Carbohydrate 60g 22%, Dietary Fiber 1g 4%, Total Sugars 35g, Protein 4g, Vitamin C 26mg 131%, Calcium 81mg 6%, Iron 2mg 11%, Potassium 202mg 4% Prep Time: 15 mins, Cook Time: 25 mins, Total Time: 40 mins, Servings: 12, Yield: 1 9x13-inch baking pan
572 Persimmon Pudding Pie 15 mins 1 hrs 1 hrs 15 mins 8 8 servings 2 tablespoons butter, melted, 2 cups persimmon pulp, 2 cups white sugar, 3 eggs, lightly beaten, 1 ¼ cups buttermilk, 1 teaspoon baking soda, 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon vanilla extract Preheat oven to 325 degrees F (165 degrees C). Spread melted butter evenly over the bottom of a baking dish. Beat persimmon pulp and sugar together in a bowl; beat in eggs. Beat in buttermilk and baking soda. Sift flour, baking powder, cinnamon, and salt together in a bowl. Gradually add flour mixture to persimmon mixture, stirring until well incorporated; stir in vanilla extract. Pour persimmon batter into prepared baking dish. Bake in the preheated oven until lightly golden and cooked through, about 1 hour. 4.8 https://www.allrecipes.com/recipe/235254/persimmon-pudding-pie/ /Desserts/Pies/No-Bake Pie Recipes/Pudding Pie Recipes/ Total Fat 6g 7%, Saturated Fat 3g 14%, Cholesterol 79mg 26%, Sodium 452mg 20%, Total Carbohydrate 96g 35%, Dietary Fiber 2g 6%, Total Sugars 52g, Protein 7g, Vitamin C 39mg 196%, Calcium 112mg 9%, Iron 3mg 19%, Potassium 302mg 6% Prep Time: 15 mins, Cook Time: 1 hrs, Total Time: 1 hrs 15 mins, Servings: 8, Yield: 8 servings
573 Christmas Cranberry-Persimmon Loaf 20 mins 1 hrs 15 mins 2 hrs 5 mins 12 1 9x5-inch loaf 1 ½ cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground ginger, or more to taste, ¼ teaspoon ground nutmeg, or more to taste, ½ cup chopped toasted walnuts, ½ cup dried cranberries, 2 large eggs, ¾ cup light brown sugar, ½ cup vegetable oil, 4 ripe Fuyu persimmons, chopped into small pieces Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan and dust the bottom with flour. Mix flour, cinnamon, baking soda, salt, ginger, and nutmeg together in a small bowl. Add walnuts and cranberries; toss or mix using your fingers to ensure cranberries don't stick together. Whisk eggs, brown sugar, and oil together in a medium bowl until eggs are well beaten. Stir in persimmon pieces followed by flour mixture. Pour into the prepared loaf pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 1 hour and 15 minutes to 1 1/2 hours. Remove from the oven and let cool on a wire rack for 15 minutes. Slide a knife around the sides and slide loaf out onto the rack to finish cooling, 15 to 30 minutes more, before cutting. 4.8 https://www.allrecipes.com/recipe/276892/christmas-cranberry-persimmon-loaf/ /Bread/Quick Bread Recipes/Fruit Bread Recipes/Cranberry Bread Recipes/ Total Fat 14g 17%, Saturated Fat 2g 9%, Cholesterol 31mg 10%, Sodium 218mg 9%, Total Carbohydrate 34g 12%, Dietary Fiber 2g 5%, Total Sugars 17g, Protein 4g, Vitamin C 6mg 28%, Calcium 31mg 2%, Iron 1mg 8%, Potassium 97mg 2% Prep Time: 20 mins, Cook Time: 1 hrs 15 mins, Additional Time: 30 mins, Total Time: 2 hrs 5 mins, Servings: 12, Yield: 1 9x5-inch loaf