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December 2018

Cookie Recipes

Side Dish Recipes

Shiitake Mushroom and Potato Galette

Shiitake Mushroom and Potato Galette Recipe
2 tb Unsalted butter 3/4 lb Fresh shiitake mushrooms stemmed and sliced 1/3 c Freshly grated Parme...

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James Beard's Persimmon Bread Recipe

James Beard's Persimmon Bread recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print James Beard's Persimmon Bread recipe  PDF


3 1/2 c Sifted all purpose flour
1 1/2 ts Salt
2 ts Baking soda
1 ts Ground mace
2 c To 2 1/2 cups
granulated sugar 1 c Butter, melted
4 lg Eggs, lightly beaten
2/3 c Cognac or bourbon
REMY MARTIN Suzy's choice 2 c Persimmon puree (the pulp
Of about 4md. persimmons not necessary to peel 2 c Coarsely chopped walnuts
optional 2 c Raisins optional
Source: Beard on Bread 1973 Sift all five dry ingredients into a mi ing bowl. Then make a well in the center and add the melted butter, egg, Cognac, persimmon puree, and if you like, the nuts and raisins. Mi the dough until it is quite smooth. smooth. Butter and flour four molds , fill them about three fourths full,, and bake for 1 hr. at 350 F. Cool the loaves in the molds and turn out on a
rack. NOTE: Wrap in foil after cooling if you wish to keep them. They will keep nicely from 1 to 2 weeks. Persimmons grow in many countries of the world, but often, as in France, they are left hanging on the trees. In this country (USA) we have learned to appreciate their superb deep orange color, their shape, and their delicate flavor, and they are becoming increasingly popular. In earlier times they were allowed to ripen on the trees until dead ripe before being eaten raw or used for puddings, cookies, and breads. Nowadays they show up in our markets in a firm state and must be left at room temperature for several days or a week to ripen until they are almost mushy. This old recipe, sent to me by a dear friend from the Middle West, makes a bread that is almost cakelike in te ture. Spread with good fresh butter, it is very pleasant to eat along with a cup of tea or to use for a cream cheese Sandwich. It is unusual, rich, and thoroughly delicious. Traditionally this bread is baked in four 1 pound buttered and floured coffee cans, but you can use 3 to 4 cup charlotte molds (my preference, (JB) round Pyre dishes, or round stainless steel bowls. James Beard Makes: 4 round leaves I use Remy Martin and coffee cans as molds for gift giving holiday time. This is a fabulous recipe Suzy From the recipe files of suzygannett

James Beard's Persimmon Bread recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
604 people have voted
Last Reviewed on 2018-12-15



Saturday, Dec 15 2018 Download & Print James Beard's Persimmon Bread recipe  PDF   Cookie recipes RSS   New

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1/4 c Onion chopped 1 tb Vegetable oil 2 c Chicken cut up, cooked 1 c Carrots sliced 1 1/2 c Bisquick 1 tb Green onion chopped w/ top 1/4 c Milk 1 ea Garlic crushed clove 6 c Chicken broth 1 c Celery sliced 1/4 ts Sage dried, crushed leaves 1 c Mashed potatoes cold 1/8 ts Pepper The first 8 ingredients (onion to sage) make up the soup. Cook onion and garlic in oil in 4 qt. Dutch oven, stirring frequently, until golden brown. Add broth, checken, celery, carrots, and sage. Heat to boiling. Prepare the potato dumplings by mi ...

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