Did I Say, "Persimmons"?
Yes, here is a G-rated recipe for Persimmon Cookies. Two persimmons gave their lives for this recipe, but it was well worth the sacrifice.
First, two persimmons were plucked from the tree and left to ripen until they were almost impossible to move. The stems were trimed out and we were ready to go! Note that these are Hachiya persimmons. They are larger than the Fuyu variety, but not as sweet.
Next, the pulp was squeezed from from the fruit. This is the scene that nearly changed our G rating.
One cup of persimmon pulp was ready for the rest of the ingredients.
The pulp was mixed with 1 cup sugar, 2 cups flour, 1 teaspoon baking soda, 1 egg, 1/2 cup vegetable oil, and 1/2 teaspoon each of cinnamon, cloves, and nutmeg. It would have been a good idea to chop up the larger bits of pulp, but I didn't do this. You could add a cup of raisins or even a cup of chocolate chips (Young Man likes this option), but I didn't do this either.
Next the batter was dropped by teaspoonfuls onto a cookie sheet. I used baking parchment, but a greased cookie sheet would have worked just as well. The cookies spread out quite a bit so I left at least an inch between them. After baking at 350 degrees F for 13 minutes, we had a nice batch (3 dozen total) of yummy, moist cookies.
In other news, the Fuzzyfeet are coming together quickly (even if they do look Hagrid-sized at this point).