Friday, November 12, 2010

KAF and persimmons

i went to a KAF baking demo today on pie crusts and tart shells. i've never been to one of their free traveling demos and i'm really glad i did! i've never been a fan of making pie crusts but she made it look so easy that as soon as i got home i followed their recipe and stuck the dough in the freezer, so now i'm set for thanksgiving (well, at least for the apple pie...i have to go get more butter for the pumpkin, sweet potato and whatever other pie concoctions i think of before then:) then, b/c i was feeling so pumped up with baking i decided to try baking with persimmons (they were on sale and we have pounds and pounds of fuyu persimmons!).
i didn't know this, but every september in indiana they have a persimmon festival and one of the desserts the state is known for is their persimmon pudding. now, this is clearly not persimmon pudding, but i went off the persimmonpudding website and found a persimmon cake recipe that looked like fun. mostly b/c it didn't really seem to have specific guidelines on cooking or amounts so i took some liberties with the recipe. it's getting gobbled up by the parents. it's moist and dense and the addition of walnuts makes it even tastier. i added nutmeg and cinnamon but i'm not sure how much or how little makes a difference to the flavor (fuyu persimmons don't have the strongest of flavors to begin with so i didn't want to overpower them). next time i think i will try making persimmon pie/pudding or a bread! and btw, persimmons are a good source of vitamin C and a very good source of dietary fiber, vitamin A and manganese. see recipe at the bottom on this entry.
this is a little something i made this week that i've finally gotten around to posting. this is another variety on my veggie chili. this time i added carrots and zucchini and i used an Amy's spicy chili seasoning packet and marinated the crumbled tofu in it for a bit before simmering and chowing down. don't forget to have this with some rice or bread to get a complete protein for those non-meat adding cookers!

Persimmon Cake (makes 16 small (but rich!) squares in an 8 x 8 pan)
2 cups persimmon pulp (about 6 fuyu persimmons)
3/4 cup brown sugar
2 eggs
it said "butter the size of a walnut" and i used up all my butter to make pie crusts so i took a medium spoonful of shortening....i think it gave the top a nice crunchy texture (like brownie)
2 cups flour
2 tsp. baking powder
1 tsp baking soda
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup chopped walnuts (maybe next time toast these)

Preheat oven to 350 F and grease and flour an 8 x 8 pan. This was a kind of dump and mix method, but I tried to mix all the dry ingredients together first and then add the wet (the nice things about one bowl cooking). Drop mixture into pan (the mixture is very thick) and bake for about 50 minutes (or until a toothpick inserted into the middle comes out clean).

1 comment:

S2 said...

Wow!! Yum yum