Category Archives: Indiana

Persimmon Muffins with Sugared Pecan Topping – Indiana

If you’ve never had a persimmon you’ve been missing out. Their flavor is often described as a cross between a guava, an apricot and an avocado. Southeastern Indiana has an abundance of wild

Persimmon Muffins with Sugared Pecan Topping - Indiana

persimmon trees and if you are lucky enough to live nearby, the delicate fruit will be showing up in farmers markets and farm stands in the next few weeks. Nutritionally, persimmons are a great source of dietary fiber, as well as vitamin A and vitamin C. We did a little experimenting and used our family zucchini bread recipe but replaced the zucck with persimmons. It worked beautifully and the pecan topping lends a bit of crunchy sweetness.

Mitchell, Indiana, hosts a Persimmon Festival each year with arts and crafts, a persimmon pudding contest, entertainment and the crowning of Persimmon Festival Queen.

Persimmon Muffins with Sugared Pecan Topping

  • Servings: 12 muffins
  • Time: 40 min.
  • Difficulty: easy
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Ingredients

For Topping:

  • 3 tablespoons butter, melted
  • 3 tablespoons flour
  • 1/4 cup turbinado sugar
  • 1/2 cup pecans
  • 1/4 teaspoon cinnamon

For Muffins:

  • 1 ¾ cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 2 -3 very ripe persimmons
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla

 Instructions

To make topping, in a small mixing bowl combine melted butter, flour, sugar, pecans and cinnamon. Set aside.

In a medium mixing bowl, combine dry ingredients (flour, salt, baking powder, cinnamon and ground ginger). Whisk a bit until fully mixed. Set aside.

Remove stems from the persimmons then slice into eighths. Remove any seeds. Working in 2 batches, place persimmon sections in the bowl of a Foley food mill. Process until 1 cup of pulp is extracted and only the skin remains.

To the pulp add sugar, eggs, vegetable oil and vanilla. Stir until fully incorporated. Add dry ingredients and stir just until batter is mixed, being careful not to overmix.

Add batter into lined muffin tins, filling about three quarters full. Distribute pecan topping equally over all muffins. Bake at 350 degrees for about 20 minutes or a toothpick inserted comes out clean.

Hoosier Dessert Delight: Persimmon Pudding – Indiana

The persimmon is one of nature’s most fragile fruits. It has a long ripening period and a thin skin, like a tomato, that easily splits. The trees grow wild over much of southeastern Indiana. While wide

Persimmon Pudding - Indiana

commercial cultivation has not been successful, family farms and homeowners grow the trees for Indiana residents who worship the fruit for its heavenly flavor, often described as a cross between an apricot, a guava, and an avocado. Nutritionally, persimmons are a great source of dietary fiber, as well as vitamin A and vitamin C.

Mitchell, Indiana, hosts a Persimmon Festival each year with a persimmon pudding contest. We tried our hand at this British-inspired dessert and loved the fall-like flavor of the cake, a little reminiscent of pumpkin.

Visit Fort Vallonia Days, October 17-18, 2015, in Vallonia, IN, with trail rides, a baby contest, music, and more.

Persimmon Pudding

  • Servings: 8-10
  • Time: 90 min.
  • Difficulty: easy
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Ingredients

  • 2 cups persimmon pulp (about 5-7 persimmons)
  • 1 3/4 cup sugar
  • 2 eggs, beaten
  • 2 cups milk
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon pumpkin pie spice
  • Salt, pinch
  • 1/4 teaspoon vanilla
  • 4 tablespoons butter, melted
  • Whipped cream

Instructions

Remove stems from the persimmons then slice into eighths. Remove any seeds. Working in 2 or 3 batches, place persimmon sections in the bowl of a Foley food mill. Process until 2 cups of pulp is extracted and only the skin remains.

To the pulp, add sugar, eggs, and milk. Mix well. In another bowl, add flour, baking soda, baking powder, pumpkin pie spice and salt until combined. Slowly add to persimmon mixture until combined. Add vanilla and melted butter and stir until just combined.

Add batter to a 9×13 pan sprayed with cooking spray. Bake at 350 degrees for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool, then serve with whipped cream.

 

 

 

Give Mama Some Sugar … Sugar Cream Pie – Indiana

Indiana is pie country and Hoosiers are serious about their pastry. In 2009, the Indiana legislature declared sugar cream pie — also called Hoosier pie — as the official state pie of Indiana. Pies of this type, also known as desperation pies, were created when folks had to make do with whatever ingredients they had on hand. This delicious Sugar Cream Piecustardy concoction of very unpretentious ingredients probably dates back to the 1850s and might have the Amish or Quakers to thank. Both groups historically have had strong representation in the state. Even today, Indiana has the world’s third largest population for Amish. Lots of variations of this pie exist, but we liked this recipe as the filling stays firm and tends not to weep. Yup, sometimes simple is best.

Continue reading Give Mama Some Sugar … Sugar Cream Pie – Indiana