Hello readers! Happy Thanksgiving week! Thanksgiving is a time to make many wonderful fall memories and to treat yourself to one of the most comforting foods in the world: turkey. Oh the memories that can be made around a table loaded with food. I find it interesting that the first Americans to celebrate Thanksgiving celebrated it with grateful hearts after many days of sitting down to some of the barest tables America has probably ever seen: some dinners of which consisted only of 5 kernels of corn. (I would have been griping!) They celebrated friendship, kindness, and love. And we have so much to be thankful for!!
My blog is not a food blog, but one celebrating the simple and easy comforts of home. To go along with that theme, I can’t resist sharing this recipe. One of my fondest memories is my G-Mom’s Persimmon Pudding. She cooked it in the pan and it was delicious topped with Cool Whip. The hardest part about the recipe is peeling the persimmons, but even that only took me about 5 minutes. This is a simple recipe that will seem like it took hours, but really your secret is that you mixed and put it in the oven, and then assembled the layers. It is delicious served with coffee.
Peel the persimmon.
Separate the seeds.
Mash the persimmons thoroughly. I used 6 persimmons, or 1 1/2 cups persimmon pulp.
Mix the persimmons with 1 1/3 cups flour. (You can use gluten-free, the flavor will still taste the same.)
Blend in 2 eggs and 1 teaspoon cinnamon, 1 teaspoon nutmeg, and 1/2 teaspoon cloves.
Blend in 4 1/2 cups evaporated milk,1/3 cup sugar (or honey), and 1/2 teaspoon baking soda dissolved in a little. warm water.
Your batter should look deliciously frothy around the corners.
Pour it into a 9 by 13 glass pan.
Bake at 250 degrees in oven for 1 1/2 to 2 hours until brown around the edges and the middle. The pudding will “jiggle” in the middle when you pull it out. That is alright, this is “pudding” after all.
Now assemble the jars. Blend together this incredible cream cheese frosting recipe: Two Sisters Cream Cheese Frosting.
Trust me, after you eat these cream cheese frosting, you will never want to eat any other frosting ever again. It is simply divine!!
Layer the persimmon pudding, cream cheese frosting, and cool whip in a canning jar.
I topped with mixed nuts, toffee, and sprinkles to add some color. You can use any toppings you want. You can also bring more fall color into it with holiday sprinkles. I’m a fan of using whatever I have on hand, and I happened to have the colored sprinkles, so that’s what I used!!
The best part about making these little desserts in a jar is that they are so easy to make ahead of time. You can pre-assemble them, and pull them out the next day for an easy dessert while watching the game. Also, because they are in a jar, all you have to do is pull them out of the fridge. No plates, serving utensils, or time spent serving. Simply pull the jars out and hand them out.
Happiness in a jar.
Have a wonderful Thanksgiving!
What is your favorite Thanksgiving tradition? What is your favorite Thanksgiving food or memory? What are you most thankful for this holiday season?
Featured Comments of the Week:
The Eclectic Contrarian says: “I could make a pot of coffee and eat myself silly with those lol!! Great post!”
The Unexpected Twist Grilled PBJ Sandwich Recipe would be perfect served with a pot of coffee!
teacherturnedmommyblog writes: “ this sounds like a tasty sandwich”
Thank you for a lovely comment!!
The Pink Shoe Girl says: “oh my gosh – now I want this for lunch!!”
Thank you for your comment, Pink Shoe Girl!! You will have to try.
stevescountry says: “Great recipe and great tasting even without the cinnamon bread! And coffee with it is a natural, and just a bit of maple syrup. Didn’t actually try the maple syrup but perhaps next time! I like maple syrup with many things, especially at breakfast. Anyway, this is quick and great, thanks for sharing the recipe! Steve”
Thanks, Steve, for a great comment. Great idea on the maple syrup.