Recipe of the week: Persimmon Pudding

This is one of my favorite desserts, its too bad persimmons are only ripe during the holidays.  It's one of the first things I learned to make when I really started cooking in high school.  You need really ripe persimmons for this, I bought mine and let them sit for a week.  You only use the pulp, I peeled mine and sorta smashed it with a fork.  I used pecans this time but you can use walnuts if you like them better.  Some people put raisins in theirs but I don't really like cooked raisins unless they're in oatmeal cookies.  If you try it let me know what you think.  A Votre Sante!

2 cups of persimmon pulp

3 eggs

1 1/4 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 tsp ginger

1/2 nutmeg

1/2 cup melted butter

2 1/2 cups evaporated milk

1 1/2 cup whole wheat or unbleached flour

1 cup chopped nuts

Preheat oven to 325 degrees.  In a large bowl add the eggs to the persimmon pulp, whisk in the sugar.  Add baking powder, soda, salt and spices.  Pour in melted butter, stir and add the evaporated milk.  The mixture will be sort of soupy, whisk in flour, fold in chopped nuts.  Pour into a greased 9 X 13 pan.  Bake for 1 hour or until knife comes out clean.  Serve with whipped cream.

Recipe of the week: Pumpkin Pie Squares

In honor of fall, Halloween and Thanksgiving I thought I'd share my pumpkin pie squares recipe.  I actually don't like pumpkin pie, it's a texture thing for me, plus I'm not a big fan of pie crust, so I make this instead.  If you don't like pecans try walnuts or even sliced almonds.  If you try it let me know what you think.  A Votre Sante!

Pumpkin Pie Squares

Ingredients

1 cup unbleached or whole wheat flour
1/2 cup oatmeal
1/2 cup packed brown sugar
1/2 cup butter, softened
3/4 cup sugar
1 15 oz can organic pumpkin
1 12 oz can evaporated milk
2 large eggs
2 tsp pumpkin pie spice
1 tsp cinnamon
1/2 cup pecans chopped
1/4 cup packed brown sugar
Whipped cream or ice cream (optional)

Directions:
Preheat oven to 350 F.  Combine flour, oats, 1/2 c brown sugar in a mixing bowl.  Mix on low for 1-2 minutes or until crumbly.  Press into the bottom of an ungreased 9 X 13 inch pan.  Bake for 15 minutes.

While the crust is baking combine sugar, pumpkin, evaporated milk, eggs and spice in a large bowl, beat at medium speed for about 2 minutes.  Pour over crust.  Bake for an additional 20 minutes.

Combine pecans and the remaining brown sugar in a small bowl.  Sprinkle over filling, continue to bake for 15-25 minutes or until knife comes out clean.  Cool completely in pan on a wire rack.  Cut into bars.  Top with whipped cream or ice cream.

Recipe of the week: Lemon Bars

My kids have wondered why lemons are ripe in the winter and yet lemonade is something you usually drink in the summer...things that make you go hmmm. The secret to making fabulous lemon bars is home grown lemons, if you can get them. I've been lucky enough to have lemon trees at a couple of my houses. And sure enough, they're always ripe in December, just in time to make lemon bars for Christmas and if I'm feeling ambitious goodie plates for my friends. A Vorte Sante


Lemon Bars

1/3 cup butter
1/4 cup sugar (granulated or raw)
1 cup unbleached flour
2 eggs
3/4 cup sugar (granulated or raw)
2 Tbsp unbleached flour
2 tea finely shredded lemon peel
4 Tbsp lemon juice
1/4 baking powder

In a medium bowl beat butter and sugar until combined. Add 1 cup flour until crumbly. Press mixture into the bottom of a 8x8x2-inch baking pan. Bake in a 350 oven for 15-17 minutes (or until just golden).

In a small mixing bowl, combine eggs 3/4 cup sugar 2 Tbsp flour, lemon peel, lemon juice and baking powder. Beat 2 minutes or until combined.

Pour filling over baked layer. Bake another 20 minutes or until slightly browned around the edges.



Sift powdered sugar over the top, cut into squares.