69 PRIZE WINNING PERSIMMON PUDDING

2 cups persimmon pulp
2 cups sugar
1 1/2 cups buttermilk
1 tsp soda
1 tsp baking powder
1 tsp cinnamon
pinch of salt
2 eggs
1 1/2 cups flour
1/2 stick butter
1/4 cup cream
1 tbsp honey

Mix the persimmon pulp and sugar well. Add eggs and soda to the buttermilk. Sift the baking powder, cinnamon, salt, and flour together. Add alternately with the buttermilk mixture. Melt the butter in a 9 x 13-inch baking pan. Swirl to coat pan and pour into the pudding mixture along with the cream. Mix in the honey last. Pour into the buttered pan and bake at 350 degrees for one hour. 

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OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained

1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Serves 8

file photo for reference

JUDY'S PRIZE-WINNING PERSIMMON PUDDING

Another Southern Indiana recipe.

2 cups persimmon pulp
3 eggs
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/2 stick butter
2 cups granulated sugar
1 1/2 cups buttermilk
1 1/2 cups flour
1/4 tsp salt
1/4 cup milk
1/4 tsp vanilla extract

Combine the persimmon pulp, eggs, and sugar; blend together well. Combine the baking soda with the buttermilk; add to the persimmon mixture and blend. Sift together the baking powder, cinnamon, flour, and salt; add to the mixture. Melt the butter in a 9 x 13-inch baking pan that has been sprayed with a vegetable oil spray. Add the butter, milk, and vanilla to the mixture and blend in well. Pour into the baking pan and bake at 325 degrees for 45 to 1 hour

file photo for reference

HOOSIER'S BUTTERMILK PERSIMMON PUDDING

This recipe is from an old Indiana church cookbook. 

2 cups persimmon pulp 1 cups buttermilk 2 eggs 1 tsp baking soda 1 tsp salt 2 1/2 cups flour 1 1/2 cups sugar 1 stick butter 1 tsp nutmeg 1 tsp cinnamon Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13-inch baking pan; set aside. Mix the butter and sugar together; add persimmon pulp. Blend mixture together well and stir in the buttermilk; add the eggs and mix well. In a small bowl, combine the baking soda, salt, flour, nutmeg, and cinnamon. Add the flour mixture to the persimmon mixture and mix together until well combined. Pour the batter into the prepared baking pan. Bake 35 to 40 minutes.

file photo, not this exact recipe

BROWN PUDDING

This is another recipe from the 1955 Marshall Township PTA Cookbook from my late mother's things.  This recipe is from Mrs. David Davis.  Her husband was my 5th grade teacher, and their daughter was one of my classmates.  Mrs. Davis was also the aunt of our late member Patti Davis Crane.

2 cups brown sugar
1/2 scant cup butter
3 cups water

Put in bread pan and let boil.

BATTER
1 tbsp. butter
1/2 cup brown sugar
2 tsp. baking powder
1/2 pkg. dates
1/2 cup milk
1 cup flour
1/2 cup nuts

Mix batter and drop by tablespoonfuls into hot sauce.  Bake about 40 minutes.

APPLE PUDDING

This is an old recipe I was given as a teenager. Since I am now pushing towards 80, that was a long time ago.

BREAD PUDDING FOR TWO

While this recipe only makes enough for two, it is an easy recipe to double, triple, whatever you need.

1 cup soft bread cubes
1 egg
2/3 cup milk
3 tbsp brown sugar
1 tbsp butter or margarine, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Dash of salt
1/3 cup raisins
Vanilla ice cream for serving, optional

Preheat oven to 350 degrees.

Place the bread in a greased 1-quart casserole dish.

In a small mixing bowl, whisk together the egg and milk; stir in the butter, brown sugar, cinnamon, nutmeg, and salt; pour over the bread cubes. Sprinkle the raisins over all.

Bake uncovered for 30 to 35 minutes at 350 degrees or until a knife inserted in the center comes out clean.

Best served warm with ice cream!

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PECAN PIE BREAD PUDDING

Families used to eat a lot of bread pudding as bread couldn't be allowed to be wasted. Family cooks learned to make bread into some tasty desserts!

1 (16 oz) loaf day old French bread

2 and ½ cup milk
1 cup half & half (see notes) You can substitute whole milk or heavy cream
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped

Preheat oven to 350 degrees.

Cube bread the place in a large bowl.

In another bowl, beat eggs, milk, half & half, sugar, salt, and vanilla to eggs, whisk. Pour over bread. Allow to sit 5 to 10 minutes.

In another small bowl using a fork, combine softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8-inch pan.

Top with half the pecan mixture.

Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.

Top with remaining pecan mixture.

Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350 degrees 45 to 55 minutes. Center will be slightly wiggly but will set when cool.

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ONION PATCH PUDDING

This is a Southern Indiana recipe from the 1950s.

2 cups chopped onion
1/4 cup butter
1 well-beaten egg
1 tbs. dried parsley
1/2 tsp. salt
1/8 tsp. pepper
2 cups sifted flour
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
3/4 cup milk
1 1/2 cups sour cream (commercial)
2 unbeaten eggs
1/2 tsp. salt
1/8 tsp. pepper

Sauté chopped onion in 1/4 cup butter in a 9x9x2-inch pan. Stir in well-beaten egg, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread over bottom of pan. Sift together, flour, baking powder and 1 teaspoon salt into mixing bowl. Cut in 1/4 cup butter until particles are fine. Add milk all at once, stirring until dough clings together. Knead on lightly floured surface 10 to 12 times. Pat out to a 9-inch square; place over onion mixture. Combine the sour cream, 2 unbeaten eggs, 1/2 teaspoon salt and 1/8 teaspoon pepper; beat well. Pour over dough. Bake at 375 degrees for 35-40 minutes until deep golden brown. Serve hot.

Note: It is suggested that you serve Onion Patch Pudding with roast meat and gravy.

file photo for reference only as I have never made this recipe

TEXAS PUMPKIN CUSTARD

This is an old recipe from Texas, my home for the past 43 years.

1 cup pumpkin, canned or cooked fresh
2 lightly beaten eggs
1/2 cup packed light brown sugar
1/3 tsp salt
dash of ground ginger
1/2 tsp ground cinnamon
1 cup evaporated milk
1/8 tsp fresh grated orange rind
In a mixing bowl mix the pumpkin, eggs, brown sugar, salt, ginger, and cinnamon together well. Stir in the evaporated milk and the orange rind. Pour the mixture into custard cups. Set the cups in a shallow baking pan of hot water that is high enough to come almost but not quite to the top of the muffin cups. Bake at 325 degrees for 40 minutes or until the custard is done.

Serve topped with whipped cream sprinkled with cinnamon, if desired.

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TOP PERSIMMON PUDDING

2 to 2 1/2 cups persimmon pulp

1 cup granulated sugar

1 cup brown sugar

3 eggs

1/2 cup melted butter

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/3 tsp nutmeg

1 tsp cinnamon 

3 cups sweet milk

Mix sugar, egg yolks and butter into the persimmon pulp. Sift the dry ingredients together and add alternately with the milk to the persimmon mixture. Add egg whites that have been beaten stiff just before putting in the oven. Bake at 350 degree oven for 1 hour.

This recipe won the persimmon pudding contest at the 1955 Persimmon Festival in Mitchell, Indiana.

Guidepost photo

ANDI'S BAKED LEMON PUDDING

This recipe is from an old Methodist church in Iowa.

1 1/2 cups sugar, divided
1/2 cup flour
1/2 tsp baking powder
1/4 tsp salt
3 eggs 

2 tsp grated lemon peel
1/4 cup lemon juice
2 tbsp melted butter
1 1/2 cups milk

Preheat oven to 350 degrees. Butter a 2-quart baking dish and set aside.

Sift together 1 cup of the sugar, the flour, baking soda, and salt. Separate the eggs; beat the whites until stiff. Continue beating and add the remaining sugar, one spoonful at a time. Set whites aside.

Without washing the beaters, beat the egg yolks until light. To the yolks add the lemon rind, lemon juice, melted butter, and milk. Stir this mixture into the flour mixture. Beat until smooth. Add the egg whites and fold in gently until no white spots are remaining. Pour mixture into the prepared baking dish. Set dish in a pan of hot water about 1/2" deep. Bake for 45 minutes. Chill at least an hour before serving.

Yield: 6 to 8 servings.

Note: The top of this pudding will be cake like. The lemon custard beneath provides the sauce.

This photo from Land O Lakes is used for reference only.

It is not this exact recipe!

COCOA CAPPUCCINO MOUSSE

An old holiday ad from Hershey's & Eagle Brand.

Click on picture to enlarge for easier reading.

MIDWESTERN-STYLE PERSIMMON PUDDING

 

2 cups persimmon pulp

2 cups sugar
3 eggs
1 1/2 cups buttermilk
1 tsp soda
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp cinnamon
1/4 cup milk
1/2 stick melted butter
1/4 tsp vanilla

Preheat oven to 325 degrees.

Combine pulp, eggs, and sugar, blending well. Combine buttermilk and soda; add to the pulp mixture and blend in. Sift together flour, baking powder, salt and cinnamon; add to mixture. Melt butter in pan and add to mixture with milk and vanilla.

Grease a 9x13-inch pan with butter. Pour pudding batter into pan and bake at 325 degrees 45 minutes to one hour.

Garnish with whipped cream, if desired.

Note: File Photo

CHERRY RICE PUDDING

1 1/2 cups milk

1 cup hot cooked rice

3 eggs, beaten

1/2 cup sugar

1/4 cup dried cherries (May substitute dried cranberries)

1/2 tsp almond extract

1/4 tsp salt

Combine all ingredients in a large bowl then poor into a greased 1 1/2-quart casserole dish. Cover with foil.

Place rack in bottom of crock-pot and pour in 1 cup of water. Set casserole dish on rack , place lid on cooker and cook on low 4 to 5 hours.

Remove dish from crock-pot and let stand 15 minutes before serving.

Yield: 6 servings

file photo for reference only

EASY BITTERSWEET CHOCOLATE PUDDING

Cola (I use COKE) takes the place of the milk in this pudding.  It adds a pleasant bittersweet flavor.  A great surprise for your family and friends!

1 pkg (4-serving size) chocolate pudding mix (not instant!)
1 cup water
1 bottle (6 1/2-fl oz) cola beverage
whipped cream for garnish, if desired.

Combine the pudding mix, water, and cola in a saucepan.  Cook while stirring over medium heat until the mixture comes to a full boil.  Remove the pan from the heat and pour evenly into 4 individual dessert dishes.  Chill until set.  Garnish with whipped cream if desired.

Note:  You know this is an old recipe when the cola is called for in a 6 1/2 ounce bottle!  You will probably have to measure out your cola today!

I am a diabetic now and can still make this pudding.  Use a sugar-free pudding mix and a Coke Zero or Diet Coke.

or

file photo for reference only

CHILLED PERSIMMON PUDDING

This is another old clipping my mother got from her local newspaper many years ago.  This was a very popular column back then.

Click on the picture to enlarge from easier reading.

MRS. BEGLEY'S FAMILY PERSIMMON PUDDING RECIPE

Another old clipping from some kind of old rural magazine.  Evidently this makes a big pudding.  I have never made this recipe.  If you have trouble reading the recipe, click on the picture for enlargement.

CHOCOLATE SOUR CREAM PUDDING

This recipe is from an old 1970s JELL-O Pudding desserts book.

Click on picture to enlarge for easier reading.

FROZEN PUDDING SANDWICHES

This recipe is from a 1970s Easy Homemade Desserts with JELL-O Pudding booklet from my late mother's shoebox recipe collections.

Click on picture to enlarge for easier reading.