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.

Persimmon Pudding 

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)

 VERY IMPORTANT- DO NOT USE AN ELECTRIC MIXER!!!!!!!!!!!

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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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

Frosting:

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

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Caramel Apple Cheesecake

     Cheesecakes by nature or ingredients are one of the truly decadent desserts and this Caramel Apple Cheesecake is no exception. The rich cream cheese, resting on a graham crust, is covered in caramel and topped with chopped apples and pecans. It's very moist and perfect for an amazing fall dessert.

Caramel Apple Cheesecake

Nora Miller - Patoka
Dessert Winner

Crust:

1 1/2 cup graham cracker crumbs

1/4 cup sugar

1/4 cup melted butter

Filling:

1 lb. caramels

1 can evaporated milk

1 cup pecans - chopped

16 oz. cream cheese, softened

1/2 cup sugar

2 eggs

2 cup golden delicious apples, chopped

1 T. flour

1/2 tsp. cinnamon

Preheat oven to 350 degrees. Combine graham cracker crumbs, 1/4 cup sugar and 1/4 cup melted butter, mix together and press onto sides and bottom of a 9” springform pan.

Unwrap caramels place in a 2 quart heavy saucepan, add evaporated milk, melt caramels over low heat, stirring until smooth. Reserve half cup melted caramels mixture.

Pour remaining caramel mixture over crust in pan. Sprinkle half of the chopped pecans over caramels in crust. 

Beat cream cheese and half cup sugar until smooth. Add eggs, one at a time, beating until smooth after each addition. 

Toss together 1 cup chopped apples, flour and cinnamon, fold into cream cheese mixture. Spoon cream cheese mixture over caramel crust. 

Bake 40 minutes. Combine reserved caramel and remaining 1/2 cup apples, 1/2 cup pecans. Spread over cheesecake, bake 15 minutes. Loosen cake from rim of pan. Chill before serving.

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Easy Fudge

  
     With only 4 ingredients this candy is not only easy, but it also was a contest winner in a local recipe contest. This rich chocolate treat is sure to satisfy any sweet tooth or would make a perfect holiday gift.

Easy Fudge

Helen Burton - Mt. Carmel
Recipe Contest winner

In saucepan melt 3 cups milk chocolate chips with 1 can Eagle Brand sweetened condensed milk. Stir constantly.

Remove from heat. Add 1-1/2 tsp. vanilla and 1 cup chopped pecans. 

Pour into a 8x8 buttered pan and chill.

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Peanut Butter Schotchies

     Take a break from your average chocolate chip cookie and try the flavors of peanut butter and butterscotch. This recipe won the cookie category in a recent holiday recipe contest and is well worth a try.

Peanut Butter Scotchie Cookies

Mary L Weber, Francisco
Holiday recipe contest winner

1 cup packed brown sugar

1/2 cup peanut butter

1/2 cup butter or margarine softened

1 egg

1-1/4 cup all purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1 cup butterscotch chips

Heat oven to 375 degrees. 

In large bowl, beat brown sugar, peanut butter, butter and egg on medium speed until creamy. 

On low speed, beat in flour, baking soda, baking powder and salt. Stir in butterscotch chips. 

Shape dough into 1- 1/2 inch balls. On an ungreased cookie sheets, place balls 3 inches apart. Do not flatten. 

Bake 9 - 10 minutes or until light brown. 

Cool 5 minutes. Remove from cookie sheet to cooling racks.

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Pudding Parfaits

    
     Pudding is one of my favorite treats. I love the smooth creaminess and how it's not too overly sweet. This pudding combines two favorite flavors, chocolate and peanut butter into a smooth dessert that tastes as good as it looks.

Pudding Parfaits

Eva Payne, Princeton
Dessert Finalist

1 pkg. (6 oz. serving) vanilla cook and serve pudding and pie filling

3-1/2 cups milk

1 cup Sugar

3 cups peanut butter chips

1 cup mini Kisses

whipped topping, optional

Combine pudding with milk, cook over medium heat until mixture comes to a full boil. Remove and divide into (2) bowls. 

Add peanut butter chips in one bowl and chocolate kisses into second bowl. Stir until both mixtures are smooth. 

Alternately layer peanut butter and chocolate mixtures in parfait dishes. 

Place plastic wrap directly onto surface of each dessert. Refrigerate about 6 hours. 

Garnish with whipped topping and chocolate pieces if desired.

4-6 servings.

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Buttermilk Pie

   
     If you're looking for a basic down-home dessert, look no further than this buttermilk pie that was a finalist in a local holiday recipe contest. It's smooth, rich and a creamy dessert perfect for any time.

Buttermilk Pie

Tisha Young,Oakland City

1 regular pie crust ( I use the deep dish one from the freezer section at the grocery)

1 stick melted butter

1 tablespoon flour (heaping)

1/2 cup Buttermilk

1 teaspoon vanilla

2 eggs

Mix all together, adding the eggs last.

Make sure your melted butter has cooled before adding the eggs.

Mix well.

Add to pie crust.

Bake at 350 degrees for 45 minutes.

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Fruit and Nut Bark

     Dark chocolate is said to be healthy, so here's a way to get your sweet tooth on and claim it's good for you. This tasty chunk candy has nuts and berries mixed in to make it a sweet treat that is easy to do and still satisfy any chocolate craving.

Fruit and Nut Bark

Mary L Weber, Francisco
Candy Finalist

1/2 cup semi sweet chocolate chips

1/2 cup chopped walnuts

1/4 cup dried cranberries

Line a baking sheet with parchment or waxed paper.

Place chips in medium bowl and microwave on medium for 2 minutes, stirring twice, or until just melted. 

Stir in walnuts and cranberries. Spread mixture on baking sheet to a 10”x 8” rectangle.

Refrigerate for 1 hour or until set. Cut or break the bark into pieces.

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Almond White Chocolate Chunk Cookies

      If a light, white chocolate is your favorite, this cookie with almonds will be a hit on any holiday cookie tray. This cookie was selected as a finalist in a local cooking contest and would be perfect for they jolly guy in red on Christmas eve.

Almond White Chocolate Chunk Cookies

Nora Miller - Patoka
Cookie Finalist

2 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 cup (2 sticks) butter only - softened

1 1/4 cup sugar

2 eggs

1 1/2 tsp. pure almond extract

8 oz. white baking chocolate - coarsely chopped

1 cup slivered almonds

Mix flour, baking soda and salt in medium bowl. 

Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and almond extract, mix well. 

Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate and almonds.

Drop by tablespoon about 1-inch apart onto ungreased baking sheets.

Bake in preheated 375 oven 12 to 13 minutes or until edges are lightly browned. 

Cool on baking sheets 3 minutes. Remove to wire racks, cool completely. 

Makes about 6 dozen.

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