Although persimmons are not the most well-known fruit, they are worth seeking out for their deliciously rich and aromatic flavor as well as the beautiful color they lend to baked goods. This persimmon ...

For the last 12-15 years, one of my fall rituals has been to gather persimmons to make persimmon bread. The tradition had started at my parents’ former farm in Mountain Creek, where a number of ...

1. Preheat oven to 350 F. 2. Mash persimmons or blend in a food processor into 1 cup pulp and set aside. 3. In a separate bowl, stir together flour, baking soda, spices and salt. 4. In a large mixing ...

2 to 2 1/2 cups sugar, or to taste 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature 4 large eggs, at room temperature, slightly beaten 2/3 cup cognac, bourbon or whiskey 1.

My entire team, except for Bernard, the Winterlake Lodge caretaker, is in Anchorage this week. We're filing and organizing, painting, and putting the final remnants of summer away. We'll be here until ...

Imust admit, I have a fear of persimmons. I can never seem to remember the difference between the Hachiya and the Fuyu. And I’ll never forget the time I took a bite of one that was definitely not ...

1. Preheat oven to 350 degrees. Butter two loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess. 2. In a large mixing bowl, sift together flour, salt, ...

Persimmon BreadMakes two 9-inch loaves3 1/2 cups sifted flour1 1/2 teaspoons salt2 teaspoons baking soda1 teaspoon ground nutmeg2 to 2 1/2 cups sugar, or to taste1 cup (2 sticks) unsalted butter, ...