|The Imperial and Royal Cook|
|by Frederick Nutt|
Frederick Nutt is most commonly known as one of the leading confectioners in Georgian England.
Did you mean: how to persimmon
1 - 10 of 17 for how to cook persimmons
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Peel persimmons and add baking soda to the pulp. Stir ... degrees on greased cookie sheet for 10-12 minutes. Do not over bake. These should be soft and moist.
Cream the butter ... Add the drained persimmons and rest of ... between 20 and 30 minutes. Let cool. Can be served with or without whipped cream topping.
Mix dry ingredients in bowl. Blend all liquid and moist ingredients. Combine dry and liquid mixtures. Put in a pie crust and bake at 375 degrees for ...
Cream together oil, ... soda in pulp; add to creamy mix. Mix with dry ingredients. Pour batter in well-greased loaf pans. Bake at 325 degrees until done.
Cream butter and ... ginger together. Add to creamed mixture alternately with persimmon pulp; mix well. ... at 400 degrees in a greased 14 x 10 inch pan.
Place all ingredients, except nuts, in large mixing bowl; mix at high speed for 4 minutes. Add nuts, stir with spoon until well mixed. Pour into 3 ...
Stir to blend dry ingredients. Add and beat 5 minutes: Bake 45-60 minutes in a 350 degree oven.
Combine all ingredients. ... 325 degrees for about 1 hour. When done and still hot, prepare about 1/2 cup sugar, water and spread over top to make moist.
Mix well, drop by spoonful on greased cookie sheet and bake at 375 degrees for 8 to 10 minutes. On cooked raisins, means to soften and drain excess water off.
To get the persimmon pulp, cook about 2 or ... x 13 inch greased and floured pan. Bake for 45 to 50 minutes at 350 degrees. Cool. Use cream cheese icing.
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