Preheat oven to 350. Combine pulp and sugar in a large mixing bowl. Mix well. Beat in eggs. In a small bowl, put buttermilk and baking soda; stir. Add to pulp; mix thoroughly.

Sift together flour, baking powder, cinnamon, and salt into a medium bowl. Add to pulp gradually and stir til well combined. Next, pour in heavy cream, and mix well.

Butter a 9" x 13" baking dish with some of the butter; add remaining butter to batter. Pour batter into dish and bake until dark brown and toothpick inserted in center comes out clean. (About 1 hour.) Allow to cool. Serve with whipped cream or foamy sauce (recipe below).

Foamy Sauce for Puddings

Sift sugar; next beat butter until soft and smooth; add sugar until well blended. Beat in egg yolk and vanilla and place mixture in double boiler over boiling water. Heat until yolk slightly thickens, stirring constantly. Beat egg white till stiff; and fold into mixture. Serve hot.

Persimmon Rice Custard

Mix together pulp, sugar, cinnamon, salt, and spices. Next, add eggs. Fold in in milk, rice, and raisins. Place in 1 ½ quart casserole and put in oven in shallow pan with 1 inch water. Bake at 350 degree oven for 50 to 60 minutes or until inserted knife comes out clean.

Spicy Persimmon Bundt Cake

In a large bowl, combine dry ingredients. In a separate bowl, combine all remaining ingredients. Gradually stir dry ingredients into the pulp mixture. Pour into a greased, floured 10 inch Bundt pan. Bake at 350 oven for 50 - 60 min., or until done (insert knife: cake is done when knife is clean). Quickly remove from pan; sprinkle with with powdered sugar.

Persimmon Cream Cheese Pie
(with Sour Cream Topping)

Stir together pulp and eggs; next sift in flour and vanilla. Beat until smooth. Cream sugar and cheese in separate bowl; blend into pulp mixture. Pour into 9-inch graham cracker crust pie shell. Bake at 350 for 35-40 minutes. Remove pie, spread sour cream mixture on top; bake 10 or more minutes.

Sour Cream Topping

Mix together cream and sugar; stir in vanilla. Mix well.

Persimmon Griddle Pancakes

Stir ingredients until just moistened. Drop by large spoonfuls onto hot greased griddle. Add more milk if batter is too stiff.

Persimmon Sauce for Country Flapjacks

Mix pulp, sugar, along with the spices and salt. Next add raisins and milk. Mix together thoroughly and heat.

President Reagan's Favorite
Persimmon Pudding

Combine sugar and melted butter. Next, stir in flour, salt, cinnamon and nutmeg and mix well. Add persimmon pulp. Dissolve soda in the 2 tsps. water; add this to mixture, along with orange juice and vanilla. Put in raisins, chopped nuts and beaten eggs. Stir thoroughly. Pour into buttered pudding mold and place in steamer for approx. 2-1/2 hours. Before serving, sprinkle with brandy . Flame at the table.

Persimmon Salad (Italian style)

Arugula, or other bitter salad greens, or romaine or spinach
Oriental persimmon, cut into bite-sized pieces
Fresh-grated shavings of parmigiano reggiano
Roasted and salted pecan pieces

Balsamic vinegar to taste
Olive oil to taste
Salt and pepper to taste

Toss all ingredients together and serve immediately.

Persimmon Cookies
(Southern Living recipe)

Preheat oven to 375 degrees F.

Combine pulp, sugar, oil, and egg, and stir until mixture is smooth. In a large bowl, combine flour, baking soda, and cinnamon. Next, add persimmon mixture, blending thoroughly. Add raisins and pecans.

Drop by rounded teaspoonsful onto lightly greased baking sheets. Now, bake for nine minutes. Carefully transfer cookies to wire racks placed on wax paper. Combine powdered sugar and lemon juice; stir until smooth. Drizzle over warm cookies. Cool. 5 dozen.

Persimmon Supreme

In a large mixing bowl, beat egg whites; fold sugar into beaten whites. Next, gently fold in cracker crumbs and chopped nuts. Spread mixture in bottom of a baking dish. Bake in 350 degree oven 20 minutes. Allow to cool. In a separate bowl, stir persimmon pulp, the fourth cup sugar, and marshmallows. Layer evenly over meringue mixture. Whip the topping according to directions. Now beat topping together with cream cheese. Carefully spread evenly over persimmon -marshmallow layer. Springle all over with chopped nuts. Chill for several hours before slicing to serve.

Festive Persimmon Fruit Salad

Dissolve jello, gelatin, and salt in mixing bowl with boiling water. Add remaining ingredients; stir till mixed. Pour into an 8" ring mold. Chill 3 hours; unmold and garnish with pecans.

Persimmon Flans with
Honeyed Whipped Cream

Preheat the oven to 350 degrees F.
In a large mixing bowl, combine 1/2 cup sugar with
cinnamon, coriander, and nutmeg. Using an electric mixer at moderate speed, add the eggs one by one. Add the persimmon pulp until the mixture holds together. Add the evaporated milk, vanilla, and lemon juice, and mix until the batter is smooth. Set aside.

In a heavy bottomed saucepan, combine the remaining 3/4 cups of sugar with water and cook over medium heat until the mixture caramelizes, about 10 minutes. When the sugar has caramelized, immediately remove from the heat to stop cooking.

Assemble four (6 to 8 ounce) ramekins or custard cups. Wearing an oven mitt on the hand that holds the saucepan, carefully pour a little caramel into the bottom of each ramekin. Then pour about 1/3 cup of persimmon batter on top of the caramel. Set the prepared ramekins in a deep sided baking dish and pour enough water around them to reach halfway up the sides. Cover the baking dish with foil and bake for 30 to 40 minutes, or until the flans are set. Remove from the oven and set aside to cool.

Refrigerate each flan, covered with plastic wrap, to set. Just before serving, whip the cream in a medium bowl until it forms soft peaks. Blend in the honey, then whip again. Set aside.

Remove the flans from the refrigerator and run a small paring knife around the rim of each. Hold a dessert plate over the top of each ramekin and invert so that the flan and caramel are positioned in the center of each plate. Place a dollop of honeyed whipped cream on each portion and serve.