Persimmon Biscuits

125g of butter 4.4 ozs = .275 lbs

250g of sugar 8.8 ozs= .55 lbs 2c sugar =1lb (betty crocker & joy of cooking)

16 ozs in a lb

1 egg

1 ¼ cup pureed fuyu persimmons

2 1/4 cups of plain flour

1 tsp of baking powder

1 cup of chopped, roasted hazelnuts

1 cup of sultanas or 1/3 cup chopped deglet noor dates

1/4 teaspoon each of ground cinnamon, ground cloves and ground nutmeg

Method

1. Cream butter and sugar.
2. Mix persimmon pulp and egg.
3. Sift flour and baking powder together and mix in. Add hazelnuts, sultanas and ground cinnamon, ground cloves and ground nutmeg.
4. Drop with a teaspoon onto greased baking trays. Bake for 10 minutes in a preheated 190C (374oF) 400oF oven.
5. Makes about 90 24 biscuits.

Persimmon Muffins

1 c. flour

3/4 c. sugar

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1 c. chopped walnuts

1/2 c. raisins

1 c. persimmon pulp

2 tbsp. oil

1/4 tsp. lemon extract

Combine first 9 ingredients. In a blender blend pulp, oil and lemon just until smooth and add to flour mixture. Stir only until well mixed. Pour into greased muffin pans. Bake at 350 degrees for 25 to 30 minutes. Makes 12 large muffins. Lemon glaze may be added when cool.

Persimmon Muffins

• 1/2 cup persimmon pulp
• 1/4 teaspoon baking soda
• 1 egg, beaten
• 1/2 cup milk
• 1/4 cup melted butter
• 1½ cups flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/2 cup chopped raisins

1. Mix together pulp and soda, then beat in egg, milk and butter. Sift flour, sugar, baking powder, salt and spices together in separate bowl. Add raisins. Stir persimmon mixture into flour mixture, until moistened. Batter will be lumpy. Spoon into greased muffin tins. Bake at 400°F for 15 to 18 minutes.
2. Makes 1 dozen.
3. Note: Persimmons that aren't perfectly ripe taste awful, very astringent. The fruit has to be very soft, almost mushy, before it's ripe and tastes sweet.

Persimmon Cranberry Muffins

2 c. flour (white)

1 c. flour (wheat)

2 tbsp. baking powder

2 eggs (slightly beaten)

1 c. water

1/2 c. honey

1/2 c. melted butter

1 c chopped fresh thawed cranberries

1 c ¼” cubed chopped persimmon

Lemon zest

1/2 c. [coarsely chopped walnuts] nuts, if desired

Sift dry ingredients into bowl, mix well and add all other ingredients. Mix well and fill muffin tins 2/3 full. Bake approximately 20 minutes at 400 degrees.