Tuesday, November 25, 2014

Persimmon Pudding

     Until I attended a recent recipe contest I had never tried persimmon pudding. I wasn't sure what it was, nor had I ever tasted a persimmon that I could remember. 
     Although it's called pudding, it's much more like a moist light brownie. I was completely surprised by the taste, but however I wasn't surprised that it won the cake category as well as the grand prize at the holiday baking contest.

Delores Harrington - Owensville
Cake and Grand Prize Winner
1 cup buttermilk                  
1 tsp. baking soda
2 cup persimmon pulp
2 cup sugar
2 eggs
2 tsp. baking powder
1-1/3 cup all purpose flour
1 tsp. cinnamon (optional)
1 cup half and half
1 stick of butter (melted)

(350 degrees approximately 1 hour in a 9X13 pan)

Preheat oven to 350 and grease pan with melted butter.

 In a 2 cup measuring cup, mix the buttermilk and baking soda and set aside.

 Mix persimmon pulp and sugar, then add eggs mixing until smooth and set aside.
 Sift together, flour and baking powder until well blended.

 Mix the flour mixture into the persimmon mixture until well blended, then add the half and half, mixing well, then the buttermilk blending completely.Then add the butter and mix completely.

 Pour batter into greased 9X13 pan and bake for approximately 1 hour or until the cake pulls away from sides of pan.  

This cake is best if sets overnight, as it makes its own syrup. 
Serve with whipped topping or a scoop of ice cream....YUM!!

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Monday, November 24, 2014

Fruit Salad with Honey-Lime Dressing

Photo courtesy of the Cooking Corner.
     All of the kids big and little at my house like fruit, so some kind of fruit salad is on the menu every holiday. I came across the idea of making a dressing with honey and lime to lightly coat the fruit. I was afraid it would be too much pucker or sticky sweet to touch but was pleasantly surprised that this fruit salad had neither. It was a perfect balance and the kids of all sizes liked it. This is an easy way to give fruit a new twist.

Fruit Salad with Honey-Lime Dressing
1 qt. strawberries
1 pt. blueberries (or about 1 cup)
1 bunch (about 1- 1/2 lbs.)
green seedless grapes
1/4 cup honey
3 T. limes juice (about 2 limes)

Rinse strawberries, blueberries and grapes. 

Gently pat dry the fruit. Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from berries and grapes, if any.

Gently combine all three in a large bowl or aluminum tray. Set aside.

In a small bowl, whisk together honey and lime juice. Pour over fruit.  

Sunday, November 23, 2014

Caramel Nut Torte

      Despite caramel drizzled over a cream frosting, this cake is light in texture and not overly sweet. All of the ingredients are perfectly balanced so that no component is over powering. This was a perfect pick for a finalist in a recent holiday recipe contest.

Caramel Nut Torte
Eva Payne, Princeton
Cake Finalist  
3 eggs, separated
1/4 apple cider
1 tsp. vanilla extract
1/2 tsp. baking powder
1/4 tsp. cinnamon
2/3 cup sugar divided
1 cup graham cracker crumbs
1/2 cup ground almonds
Caramel Sauce:
1/4 cup packed brown sugar
1-1/2 tsp. cornstarch
3 Tablespoons butter
2 Tablespoons plus 2 tsp. apple cider divided
4 ounces cream cheese, softened
1/2 cup heavy whipping cream
1 Tablespoon sugar
1/4 tsp. vanilla extract

Line (2) 8” pans with parchment paper coat with cooking spray. 

Lightly beat eggs, yolks set aside. 

Mix 1 tablespoon apple cider , vanilla, baking powder, cinnamon and 1/2 cup sugar into remaining yolks. 

In a separate bowl, beat egg whites on medium until soft peaks form. Beat in remaining sugar until dissolved. Fold in 1/4 of whites into batter, then remaining whites, crumbs and almonds. 

Pour into pans. Bake at 325 for 20 - 25 minutes. Cool 10 minutes and remove from pans.

In sauce pan combine brown sugar, cornstarch, butter and 2 Tablespoons cider. Bring to a boil, cook for 2 minutes or until thick. Stir into reserved yolks and return to pan, bring to boil, cool. 

In small bowl beat cheese add 2 tablespoons caramel sauce until smooth.

Spread over cake top, with remaining cake add remaining cider to caramel sauce for drizzling. 

Beat cream until it begins to thicken. Add sugar and vanilla, beat until soft peaks form.

Frost top and sides of cake. Drizzle the frosting with caramel sauce.
Serves: 6

Taste Of Home Recipe of the Day