ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Persimmon Cookies

Misc.

I love persimmons. I have a Persimmon Yogurt Loaf Recipe in my book. Persimmon cookies are so yummy. They are usually a soft cookie.

Here's how I prepare persimmons: choose 1 large (or more if needed), soft ripe Hachiya persimmon, which will yield 3/4 cup puree. Wash and then coarsly chop the persimmon (no need to peel), removing the stem. In a food processor fitted with the metal blade or in a blender, puree the persimmon. You should have anout 3/4 cup puree. You can freeze any extra. (from The Healthy Oven Baking Book, Doubleday, 1999.)



MsgID: 025880
Shared by: Sarah Phillips
In reply to: ISO: persimmon "pulp"?
Board: All Baking at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: persimmon "pulp"?
  teri
2 Persimmon Cookies
  Sarah Phillips
ADVERTISEMENT
Random Recipes
  • Sausage, Egg, and English Muffin Breakfast Bake
  • SAUSAGE, EGG AND ENGLISH MUFFIN BREAKFAST BAKE 4 English muffins, split 2 tablespoons unsalted butter 1 1/2 teaspoons vegetable oil 1/2 pound breakfast sausages, casings removed 8 large eggs 4 ounces sharp cheddar che...
  • Chicken Provencal (crock pot)
  • CHICKEN PROVENCAL 2 lbs skinless, boneless chicken thighs, each cut into quarters 2 medium red peppers, cut into 1/4-inch thick slices 1 onion, thinly sliced 1 (28 oz) can plum tomatoes, drained 3 cloves garlic, mince...
  • Crab on Toast (Campbell's soup recipe, 1970's)
  • CRAB ON TOAST 1/4 cup finely chopped green onions 1/4 cup finely chopped green pepper 2 small cloves garlic, minced 2 tablespoons butter or margarine 1 (10 3/4 oz ) can condensed cream of mushroom soup 1 1/2 cups flak...
  • Cinnabon Cheesecake - Just made this!
  • This was very easy to make! It really tasted excellent, but I wouldn't call it a cheesecake. Did I do something wrong? The droppings just made the cake have certain areas of cheesecake, and the rest was pretty much like ...
  • Abe Lincoln's Favorite Lemon Pie
  • ABE LINCOLN'S FAVORITE LEMON PIE FOR THE CRUST: 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 cup unsalted butter, chilled 3 to 4 tablespoons ice water ...
ADVERTISEMENT
  • Szechwan Chicken and Cashews
  • SZECHWAN CHICKEN AND CASHEWS 2 whole boneless, skinless chicken breasts, cut into 3/4-inch cubes 3 tablespoons soy sauce, divided use 1 tablespoon Chinese rice wine or dry sherry 1 tablespoon cornstarch 2 teaspoons su...
  • Tomato, Cucumber, and Red Pepper Relish
  • TOMATO, CUCUMBER, AND RED PEPPER RELISH 1 red pepper, seeded and finely diced 1 English cucumber, seeded and finely diced 2 large tomatoes, seeded and finely diced 2 tablespoons olive oil 2 tablespoons balsamic vi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Persimmon Cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!