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Persimmons and Chestnuts

----- Original Message ----- 
From: Sue 
To: phaedrus 
Sent: Sunday, March 11, 2001 3:17 AM
Subject: Persimons

To Phaed
From Susan

We have a tree laden with Persimons and as we are in South Africa 
and the fruit being English, no one has ever heard of them.
All my receipe books say how to freeze the fruit but what can I do 
with them?We also have a Chestnut tree laden with fruit.
Can you help?

Hello Sue,

Well, I can certainly help you out. Persimmons have long been popular in the Southeastern U.S., which is where I live. Below are several very good persimmon dishes.

As for the chestnuts, below is one recipe, but I found a site with many chestnut recipes at:


Wolfgang Puck's Braised Chestnuts


2 pounds chestnuts 
1/2 cup onion, finely chopped 
1 cup port wine 
3 cups chicken stock 
2 tablespoons oil 
2 tablespoons butter 
salt and pepper 

1. Heat heavy saucepan.

2. Add the oil, butter and chopped onions. When onions turn slightly 
brown, deglaze with port wine. Add thyme, chestnuts, chicken stock 
and a little salt and pepper. Cover and cook until chestnuts are 
tender and the chestnuts have absorbed most of the liquid. Serve as 
whole braised chestnuts or pass through a ricer and make a wonderful 
chestnut puree.

Yield: 6 servings
Poached Persimmons

6 firm-ripe persimmons (about 1 1/2 pounds) 
1/2 cup dry white wine 
3/4 cup strained fresh orange 
1/4 cup sugar 
1 teaspoon minced peeled fresh gingerroot 
1/4 teaspoon cinnamon 

Stem and peel the persimmons, discard any seeds, and cut each persimmon 
into 8 wedges. In a saucepan combine the persimmons, wine, orange juice, 
sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring
occasionally, and simmer the mixture, covered, for 15 minutes, or until
the persimmons are tender. Transfer the persimmons with a slotted spoon 
to a bowl, boil the syrup until it is reduced to about 1/2 cup, and pour 
it over the persimmons. The persimmons may be served warm or chilled over 
ice cream, rice pudding, or bread pudding.

Yield: 2 1/2 cups
Prep Time: 8 minutes
Cooking Time: 35 minutes
Grandma's Persimmon Pudding 

1 cup granulated sugar
1 cup ripe persimmon pulp, mashed
1 egg
4 Tablespoons melted butter
1 teaspoon vanilla
1/4 cup sherry
1 cup flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup chopped walnuts 
Preheat oven to 350 F. Place first six ingredients in a bowl and blend. 
Sift dry ingredients together and add, a little at a time, to the wet 
Add the walnuts and stir to incorporate. Pour batter into a greased, 
8 x 8-inch or 8 x 10-inch baking pan. Bake for 40 to 45 minutes, or 
until toothpick comes out clean. Serve topped with whipped cream.
Persimmon Cookies

2 persimmons 
1/2 cup shortening 
1 cup white sugar 
1 egg 
2 cups all-purpose flour 
1/2 teaspoon salt 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon ground cloves 
1/2 teaspoon ground nutmeg 
1 cup chopped walnuts 
1 cup raisins 

1 Peel and de-stem the persimmons and process them in a food processor 
or blender. You will want enough pulp to equal 1 cup. Preheat oven to 
350 degrees F (175 degrees C). Grease cookie sheets.
2 In a medium bowl, cream together the sugar and shortening. Beat in 
the egg and persimmon pulp. Combine the flour, baking soda, salt, 
cinnamon, cloves and nutmeg, stir into the persimmon mixture. Finally, 
stir in the chopped nuts and raisins. Drop by rounded spoonfuls onto 
the prepared cookie sheet.
3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 
on baking sheet for 5 minutes before removing to a wire rack to cool 
Makes 3 dozen 
Persimmon Pie

Ingredients :
1 recipe pastry for a 9 inch single crust pie 
2 eggs 
1/2 teaspoon ground cinnamon 
1/2 cup white sugar 
1/4 teaspoon salt 
2 cups half-and-half cream 
1 cup persimmon pulp 
2 tablespoons butter, melted 
1 teaspoon lemon juice 
1 Preheat oven to 450 degrees F (230 degrees C). 
2 Combine eggs, cinnamon, sugar, and salt. Mix in cream, persimmon pulp, 
melted butter, and lemon juice. Pour into unbaked pie shell. 
3 Bake for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and 
bake an additional 30 minutes. Cool before slicing. 
 Makes 1 - 9 inch pie 
Persimmon Bread

2 eggs 
1 1/2 cups all-purpose flour 
3/4 cup white sugar 
1/2 teaspoon salt 
1/2 cup vegetable oil 
1 teaspoon ground cinnamon 
1 cup persimmon pulp 
1/2 cup chopped walnuts 
1 teaspoon baking soda 
1/2 cup raisins 

1 Preheat oven to 325 degrees F (165 degrees C). Oil a 9 x 4 inch pan. 
2 In a small bowl, combine flour, cinnamon, salt, nuts, and raisins. 
3 In a large bowl, blend eggs, sugar, and oil. Mix baking soda into 
pulp, and add to sugar mixture. Fold in flour mixture. Pour batter 
into prepared pan. 
4 Bake for 75 minutes, or until tester inserted in the center comes 
out clean. 
 Makes 1 loaf
 Persimmon Bread II
1/2 teaspoon ground nutmeg 
1 1/2 teaspoons ground cinnamon 
3 cups white sugar 
1 cup vegetable oil 
1 1/2 teaspoons salt 
4 eggs 
1 cup persimmon pulp 
2/3 cup water 
3 cups all-purpose flour 
2 teaspoons baking soda 
1 cup chopped walnuts 

1 Combine baking soda to persimmon pulp, mix. Let stand 5 minutes 
to thicken the pulp. 
2 Beat spices, sugar, oil, salt, and eggs together. Mix in persimmon 
pulp, water, and flour alternately. Fold in nuts. Divide batter into 
three greased 7 x 3 inch loaf pans; fill each pan 2/3 full. 
3 Bake at 350 degrees F (175 degrees C) for 1 hour, or until a 
inserted toothpick comes out clean. 
 Makes 3 loaves 

Blueberry Scones

----- Original Message ----- 
From: Suzanne 
To: phaed
Sent: Friday, February 23, 2001 7:17 PM
Subject: recipie

I've been searching for any recipies for scones. Could be blueberry, 
or raspberry...

Hi Suzanne,

Below are two recipes for blueberry and one for raspberry. Also, go to this site for a variety of scones recipes:

The first blueberry scones recipe below is highly recommended.


Blueberry Scones 
Makes 8 

2 cups all-purpose flour 
3 tablespoons sugar, plus more for sprinkling tops 
1 tablespoon baking powder 
3/4 teaspoon salt 
6 tablespoons (3/4 stick) cold unsalted butter, cut into pieces 
1 1/2 cups fresh blueberries, picked over and rinsed 
1 teaspoon grated lemon zest 
1/3 cup heavy cream, plus more for brushing tops 
2 large eggs, lightly beaten 
1. Adjust rack to center of oven, and heat to 400 degrees. 
Place a Silpat baking mat on a baking sheet, and set aside. 
2. In a large bowl, sift together flour, 3 tablespoons sugar, 
baking powder, and salt. Using a pastry blender, or two knives, 
cut in butter until the largest pieces are the size of small peas. 
Stir in blueberries and zest. 

3. Using a fork, whisk together cream and egg in a liquid measuring cup. 
Make a well in the center of dry ingredients and pour in cream mixture. 
Stir lightly with fork just until dough comes together. Turn out onto a 
lightly floured surface, and knead a few times to mix well. 

4. Pat dough into a 6-inch square about 1 1/4 inches thick. Using a 
floured knife, cut into four 3-inch squares. Cut squares in half on the 
diagonal to form eight triangles. Transfer to prepared baking sheet. 
Brush tops with cream and sprinkle with sugar. Bake until golden brown, 
20 to 22 minutes. Transfer scones from baking sheet to wire racks to cool. 
Blueberry Scones

2 cups all-purpose flour 
2 teaspoons baking powder 
1/4 teaspoon soda 
1/4 teaspoon salt 
1/4 cup butter 
1 cup blueberries 
1/2 cup buttermilk
1 tablespoon unsulphered molasses 

Preheat oven to 425*F (220*C). Grease a large baking sheet. Set aside. 
Mix first 4 ingredients in a large bowl. Cut butter in flour mixture 
until mixture resembles tiny peas. 
Add blueberries and mix lightly. Gradually add milk and molasses. 
Be gentle with dough so berries are not crushed. 
On a lightly floured surface, shape dough into 1/2-inch thickness circle. 
Transfer to prepared baking sheet. Score each top into 8 pie-shaped wedges. 
Bake for 12 to 15 minutes until risen and browned. 
Makes 8 servings.
Raspberry Scones

1 cup fresh or frozen raspberries 
1-3/4 cups flour 
3 teaspoons baking powder 
1/4 cup sugar 
1/2 teaspoon salt 
1/3 cup solid shortening (Crisco) 
2 large eggs whisked with 1/3 cup milk or cream 
Demerara sugar mixed with 1 teaspoon cinnamon for topping

Heat oven to 350 degrees. Sift together flour, baking powder, sugar, 
and salt in a large bowl. Cut in shortening until mix resembles coarse 
meal. Gently stir in the raspberries, trying not to squish them. 
Lightly stir in egg mixture.. Turn out the dough onto a floury board. 
Handling as little as possible, shape the dough into two rounds on a 
cookie sheet (each approximately 6 inches in diameter, 3/4 inch deep). 
With a sharp knife, score each scone into 6 wedges. Brush with a little 
milk, then sprinkle with the sugar and cinnamon mix. Bake 15 to 20 minutes 
until risen and brown. Test for doneness with a toothpick at 15 minutes. 
Serve in a napkin-lined basket with butter curls

Lemon Drop Cookies

Original Message -----
From: "Jeannie" 
To: "phaedrus" 
Sent: Wednesday, February 28, 2001 2:33 PM
> Hi Phaed;
>I remember you were looking for a Lemon Drop Cookie
>recipe at one time. Do you still need that ?
>Best to you,
>Jeannie :)

Hi Jeannie,



Lemon Drops

Makes 4 dozen


1/2 cup butter 
1/2 cup shortening 
3/4 cup white sugar 
1 tablespoon lemon zest 
1/3 cup milk 
2 cups all-purpose flour 
1 Preheat oven to 375 degrees F (190 degrees C). 
2 Beat butter and shortening with an electric mixer on high for 30 seconds. 
Add sugar and lemon peel; beat until combined. Beat in milk. 
3 Beat in as much flour as you can, stir in remaining flour. Drop dough by 
rounded teaspoons 2 inches apart onto ungreased cookie sheets. 
4 Bake for about 10 minutes or till edges are lightly browned. 
Cool on wire racks. Frost with Lemon Cream Cheese Frosting. 
Store, covered, in the refrigerator. 
Makes 4 dozen 

Hamilton Beach Donut Maker Donuts

----- Original Message ----- 
From: gaunt 
To: phaedrus
Sent: Friday, March 09, 2001 11:55 AM
Subject: Hamilton Beech Donut Maker recipe needed


Would you know where I could go to get a Hamilton Beech donut 
Maker recipe. I have the Donut Maker but no booklet with it.


Hello C.G.,


Hamilton Beach Donut Recipes


Doughnut Maker Doughnuts

 Ingredients : 
 1 1/2 c. sugar
 2 eggs
 2 c. sweet milk and 2 tsp. vinegar
 1 tsp. soda
 1 tsp. nutmeg
 1 tsp. cinnamon
 1/2 tsp. salt
 1/2 tsp. cloves
 1/6 c. oil
 4-5 c. flour

 Preparation : 
Mix ingredients in order.Spoon into doughnut maker and fry in
 hot shortening, turning once - drain on paper towels.Cool before
 storing.Makes about 3 dozen.
 Doughnut Maker Donuts

 Ingredients : 
 3 eggs, beaten
 1/4 tsp. nutmeg
 1 c. sugar
 1 c. buttermilk
 2 tsp. baking powder
 1/2 tsp. vanilla
 1 tsp. salt
 5 tbsp. oil
 1 tsp. soda
 4 c. flour

 Preparation : 
Mix together ingredients.Fill donut maker.Drop into hot fat,
 turn immediately then again as they appear to crack and bubble out
 of the edges. 
Janice's Donuts

 Ingredients : 
 4 eggs
 2 c. sugar
 2 c. buttermilk
 1 c. cream
 1/2 tsp. cinnamon
 6 1/2 c. flour (unsifted)
 1 tsp. nutmeg
 1 1/2 tsp. salt
 2 tsp. baking powder
 2 tsp. baking soda

 Preparation : 
Beat eggs, sugar and spices.Add buttermilk and cream.Lastly
 add flour and mix well.Let rest for 5 minutes.Put in doughnut
 maker.Fry in hot lard. Turn immediately.Makes 10 dozen.
 Drop Donuts

 Ingredients : 
 2 tbsp. melted butter
 1 c. sugar
 4 egg yolks
 1 c. milk
 1 tsp. vanilla
 3 c. sifted flour
 2 tsp. baking powder
 1/4 tsp. salt
 (1/2 tsp. nutmeg may be used if

 Preparation : 
Combine butter, sugar, egg yolks and 1/4 cup of the milk.Beat
 one minute on medium speed with the mixer.Add rest of milk and
 vanilla.Sift flour and baking powder and salt together.Add 1/2
 to the first mixture.Beat one minute and add the rest of the
 flour.Mix well; drop small amounts from the end of a teaspoon into
 deep fat that has been heated to 370 degrees.Cook 2 to 3 minutes
 on each side.(You may use a drop doughnut maker.)Drain on
 absorbent paper (paper towels work very well) and roll in sugar. 

Basa Fish

----- Original Message ----- 
From: Lou
To: phaedrus
Sent: Tuesday, February 27, 2001 4:29 PM
Subject: Question!!!!

 What exactly is Basa fish and what is it's origination? How best 
 should one cook basa fish? Thanks for the help. 

Hello Lou,

Basa fish are a member of the order of catfish, and are native to Vietnam's Mekong River Delta. These fish are now farm-raised in fresh water in Vietnam and exported all over the world, having been only recently been introduced into the U.S. market. The flavor is milder and more delicate than American catfish. Basa is sometimes sold as white ruffy, bocourti or China sole.

I could not locate any specific basa fish recipes, but most mentions of it say it is best when steamed.

See here for more basa information: Basa



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