Search Results (19 found)
cooking.nytimes.com
This recipe is by Christine Muhlke and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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This is a good recipe for persimmon cookies. These cookies are wonderfully sweet and delicious.
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Get Persimmon-Pumpkin Pie Recipe from Food Network
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These are moist and have a wonderful flavor of spice. You can freeze persimmon pulp to use later if you grow your own and have an excess. These are great fall cookies!
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This butternut squash soup made with persimmon, onion, chicken broth, white wine, and carrots is extra orange and tastes sweet and fruity.
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Get Kale and Persimmon Salad with Pecan Vinaigrette Recipe from Food Network
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Silky pudding-cake laced with brandy and orange zest.