Persimmon Oatmeal Drop CookiesMakes about 6 dozen3/4 cup butter, softened1 1/2 cups sugar2 eggs1 cup persimmon pulp, pureed1 teaspoon baking soda1 teaspoon vanilla1 1/2 cups flour2 teaspoons baking ...

Recipe adapted from the 1960s Home Extension Cookbook-Bertha Jackson. 1. Cream sugar and butter. 2. Add eggs and then persimmon pulp. 3. Combine dry ingredients and add to rest of the ingredients. 4.

Quick breads are always welcome at the holidays or otheroccasions, such as a picnic or housewarming, and they make greathostess gifts. Most people appreciate receiving a home-baked loafof something ...

This cookie’s soft texture, warm spices, sweet orange glaze and dried fruit make it taste like the holidays. Be sure to buy your persimmons well ahead of time for optimal ripeness. Instructions: ...

1. Preheat oven to 375 degrees. Using an electric mixer, cream together butter and sugar. Beat in eggs. 2. Stir together persimmon pulp and baking soda; add persimmon mixture to butter mixture. Add ...

1. Preheat oven to 350 degrees. 2. Combine flour, cinnamon and baking soda. In a separate bowl, beat sugars with margarine, egg and persimmon pulp. Stir in dry ingredients and vanilla. 3. Drop from ...

1 cup persimmon pulp, from 3 large, very ripe persimmons Slice the top of each persimmon and scoop out the pulp with a spoon. Set aside. Cream together both sugars, shortening and butter until light.