Sunday, November 22, 2015

Persimmon Bread Recipe

Persimmon Bread 
Makes two 9x4x3-inch loaf
  • 1 cup persimmon pulp (I used 3 very softened ripe persimmons)
  • 2 teaspoon baking soda
  • 2 cup granulated sugar
  • 1 ½ teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1 ½ cup chopped walnuts
  • 3 cups all-purpose flour
  • (1/3 cup water if needed to puree the persimmons) 
  • Note: I did not need the water for my ripe fruit.

Place a rack in the upper third of the oven and preheat to 350 degrees F.

Grease two 9x4x3-inch loaf pan and set aside.

Puree Persimmons in blender. (Add a little bit of water if needed.)

In a small bowl, whisk together persimmon pulp and baking soda. This will thicken the pulp a bit.

In a large bowl, whisk together sugar, salt, oil, eggs, and spices. Add walnuts. Once ingredients are well incorporated, whisk in the persimmon mixture, all at once, into the dry ingredients. Fold to incorporate. Once no flour remains, pour into the loaf pan and place in the oven.

Bake loaf for 55 to 60 minutes, until a skewer inserted in the loaf comes out clean. Allow to cool in the pan for 15 minutes, then invert onto a cooling rack to cool to room temperature before serving. Loaf lasts well wrapped at room temperature for up to five days.

Recipe adapted from Joy the Baker
Only 4 days until Thanksgiving Day!

Sunday, November 8, 2015

Pizza with Cauliflower Crust

A reheated piece of cauliflower crust pizza. 
It taste even better the second day.

I made pizza for my family on Saturday. I am on a low carb diet, so I could not eat their pizza. I thought I would try this recipe for cauliflower crust pizza. I have to say that it did satisfy my pizza craving.  However, I think you have to like cauliflower to like this recipe.

Prosciutto Pizza with Cauliflower Crust
  • 1 small head cauliflower, chopped (about 5 cups)
  • 2 ounces shredded Asiago (1 cup)
  • 1 large egg
  • 1/2 teaspoon dried Italian seasoning or oregano
  • 1 clove garlic, minced
  • Kosher salt and freshly ground black pepper
  • Olive oil, for brushing

  • 1 1/2 cups shredded mozzarella (6 ounces)
  • 1/2 cup marinara sauce
  • 4 slices prosciutto (1 ounce), sliced into ribbons
  • Crushed red pepper flakes, for sprinkling
  • 1/4 cup fresh basil leaves, torn


Special equipment: A pizza stone or baking sheet; a pizza peel, flat cutting board or cookie sheet; and a clean kitchen towel.

Preheat a pizza stone or clean baking sheet in an oven to 475 degrees F.

Add the cauliflower to a food processor and pulse until finely ground and the consistency of couscous; you should have about 4 cups.

Transfer the cauliflower to a large bowl. Add the Asiago, egg, Italian seasoning, garlic, 1/2 teaspoon salt and a few turns of black pepper and combine until the mixture holds together when pinched. Pour onto a clean kitchen towel and wring out as much moisture as you can.

Line a pizza peel, flat cutting board or cookie sheet with parchment and brush with some oil. Spread the cauliflower mixture into a 12-inch circle. Slide the parchment onto the preheated pizza stone and bake until barely golden and darker at the edges, about 15 minutes.

Remove the crust from the oven, sprinkle with the mozzarella and spread the marinara over the top (this keeps the crust from becoming soggy and the cheese from sliding). Scatter the prosciutto across the top and sprinkle with a good pinch of crushed red pepper. Slide back onto the pizza stone and bake until bubbly with browned spots, about 4 minutes.

Sprinkle with the basil just before serving.

Watch how to make this recipe. 
{Food Network Kitchen}

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