Tasty Thursdays Cooking with Kids – a Video Blog and Pics of Persimmon Bread for the Holidays

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Background:
I searched for the best recipe for Persimmon Bread and found one by James Beard, the famous chef. Then I changed it to suit the RockinGrandmaMusic tastes – ie took out the cognac and replaced it with orange juice ( forgot to mention that in the video BTW so  be sure to check the recipe too!) and also reduced the amount of sugar by 1/2 cup – even though my intent on the video was to put more in – I tasted it and it tasted sweet enough since our Persimmons were incredibly ripe – and finally left out the nuts – personal taste – I love nuts but not in cooked food! So here is the recipe – and the video and pics of the preparation and cooking process as well as the result too. I dare you to eat just one piece!!! Here is the link to the video.

 

Ingredients:
3 1/2 cups of sifted flour
1 1/2 tsp of salt
2 tsp of baking soda
1 tsp of ground nutmeg
2 to 2 and 1/2 cups of sugar ( I only used 2 cups)
1 cup of melted unsalted butter cooled to room temperature
4 large eggs beaten lightly
2/3 cup of orange juice
2 cups of persimmon puree
2 cups of raisins ( or dried cranberries and raisins mixed)

Directions:

  1. Heat the oven to 350 degrees.
  2. Butter and flour loaf pans or one large oblong cake pan and shake off the excess flour. Or you can line the pans with parchment.
  3. Mix all the dry ingredients together.
  4. Make a well and pour the wet ingredients into the hole.
  5. Add the raisin mixture -and mix it all well.
  6. Pour into the pans and bake for 1 hour or until a toothpick comes out clean. Let cool, cut into pieces and serve -YUM!

 

 

 

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About Grandma

I have reinvented myself many times during my life -teacher, lawyer, business woman, CEO, Entrepreneur, Board member, Professor, Mom, Wife, Farmer, Chef, Musician, Author and now my best role of all – Grandma to multiple grandchildren, grandnephews and nieces worldwide.

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