Put 1 quart of persimmons over into a bowl and add 1 1/4 cups of whole milk. Put this over into the cone shaped colander (we always called it the Ricer) and mash and strain. This should leave you with what Grandmother called "Persimmon Juice". This can be frozen at this stage to save for later... or use it in the recipe below to make Persimmon Pudding.
Ingredients:
1 quart of persimmon juice (see above on how to make)
1 1/2 cups sugar
1 1/2 cups flour (this was most likely plain flour, but I'm not certain)
1/2 tsp. soda in 1/2 cup buttermilk
2 beaten eggs
1 tsp. lemon flavoring (no more... don't want to overpower the flavor of the persimmons)
1/2 tsp. vanilla flavoring
Mix all ingredients together in a large bowl. Pour into a greased pan... melt a small amount of butter ito the pan first. Grandmother would probably have used margarine instead of butter, and set it into the oven to preheat along with the oven while she mixed the ingredients. Grandmother used an old odd shaped pan for this. I think it was approximately an 8" x 12", and it was only 1 - 1.5" deep. What you want to achieve is to have the persimmon pudding about an inch deep in the pan.... no more than that.... maybe a little less.
Bake at 350 degrees for 1 hour and remove from oven. Let it completely cool before cutting into squares. Grandmother cut hers into about 2" squares, but whatever size works for you is fine.
(To make buttermilk, if you don't have any, just add 1 tsp. apple cider vinegar to 1/2 cup milk)
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Sweet Tea
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| Photo Credit: What's Cooking America |
Heat about 4 cups of water to boiling in either microwave or on the stove. Remove from heat. Add 4 family size tea bags, or equivalent of smaller sizes. Let steep, covered, for 5 minutes.
Some people add a pinch of baking soda, or a pinch of salt at the same time as the tea bags. This is optional, but depending on the type of water you have, it might improve the flavor.
In a large pitcher, add 1 cup of sugar (more if you want sweeter). Once the tea is steeped, pour hot tea into pitcher. Stir until sugar is dissolved. Add cold tap water until the pitcher is full.
Serve over ice.
Add a lemon slice, or about a teaspoon of lemon juice, for extra flavor.
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Cornbread
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| Photo Credit: Simply Recipes |
Every Southern Cook has their own way of making cornbread. While the ingredients are pretty much the same, there are nuances that make a difference as to the outcome. Some like it thick, some thin. Some like it sweet, some not. Some won't have it any other way than baked in an iron skillet. I've linked a few recipes here that are posted on the internet.
For myself: I usually use a recipe that calls for both cornmeal and flour, and a bit of sugar. I like a little sweetness to the cornbread. Doesn't matter to me if the meal and flour are self-rising or plain... I'm not a "purist" when it comes to that. To me, the type of cornmeal bought at the grocery store does matter, though. You just have to experiment with the brands available to you to see which you prefer.
Simply Recipes: Southern Cornbread (baked in an iron skillet)
All Recipes: Real Southern Cornbread
Food.com: Real Southern Cornbread
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Nanner Puddin'
I use the recipe that appeared on the box of Nabisco's Nilla Vanilla Wafers years ago. Here's a copy of the recipe, courtesy of Back of the Box Recipes. This is a family favorite, and is often requested by my sons as a birthday cake instead of an actual cake. This recipe doubles nicely.
Note: The egg custard can be made in the microwave instead of a double-boiler in Step 1. Start with 5 minutes, stir, then 1 minute increments until it's as thick as pudding.
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| Photo Credit: Taste of Home |
Original Nilla Banana Pudding
Layers of Nilla wafers, creamy pudding and fresh banana slices are the stars of this American classic.
3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish (optional)
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
Makes 8 servings
(not in my family of Nanner Puddin' lovers... makes about 5 or 6 servings for us)
Preparation Time: 30 mins.
Cook Time: 15 mins.
Cooling Time: 15 mins.
Total Time: 60 mins.
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