CALIFORNIA - Persimmon Cookies

I'm still working on my Cookie Nation Series.  This has been a much more challenging project to complete than I had expected, but I like a challenge!
The State of California viewed/downloaded the recipe for these cookies the most during the 2010 year (see, I told you I have been working on this project a while).

It's a wonderful cookie.  I had NO experience with Persimmons before I began working with this recipe, so I had to do some research online to find out how to use this fruit, and what it even looks like (check below the recipe for a few tips)!
I tried to make these cookies back in June, but after searching my local stores for the fruit without luck, I asked my local produce guy about them.  He told me that we (the state of Utah), only have these small fruits during the months of November, December, and sometimes January!  So I put this recipe aside and went on to other things.
We all like this cookie a lot. We liked it so much that I'm putting my version of this cookie in a recipe book I'm compiling (I omit the nuts and use the golden raisins instead of the regular black ones).

PERSIMMON COOKIES

1/2 c. shortening

1 c. sugar

1 egg

1/2 tsp. vanilla extract

2 c. flour

1/2 tsp. baking soda

1/2 tsp. salt, divided

1/2 tsp. baking powder

1/2 tsp. ground cloves

1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 c. raisins

(I used golden raisins)

1 c. chopped walnuts (optional)

1 c. Persimmon  pulp

Preheat oven to 350 degrees.
Cream together the shortening and sugar. Add the egg and vanilla, mix well.
In a separate bowl whisk together the flour, baking soda, baking powder, 1/4 tsp. salt, cloves, cinnamon and nutmeg. Combine the flour mix and creamed shortening together.  Stir in  the raisins, the remaining 1/4 tsp. salt and the nuts. Mix well.  Stir in the Persimmon pulp and incorporate it all together.
Drop by teaspoonfuls onto greased or parchment lined cookie sheets.

Bake 12 - 15 minutes until just the edges are turning a slight golden brown.  Cool on wire racks.

Here is a little information I found when I worked with this new (to me) fruit.  I must say, I love their flavor.  The fruit looks a little strange, they remind me of half ripened tomatoes. I purchased 4, but I ended up with 2 that were slightly under ripened, so next time I will buy a couple of extra just in case. Ripe ones are soft to the touch, again similar to a tomato.
Simply use a spoon to scoop out the fruit and discard the skins. I wish I had taken a couple of pictures of the ones that were ripe clear through, the light orange "core" that shows in these pics was almost invisible.

,  Be sure to try these!

Recipe source: Persimmon Cookies

GEORGIA - Fruitcake Cookies

Hmmmm.  First off, I need to explain that I didn't like this cookie at all, but only because I don't like fruitcake.  However the cookies did receive a thumbs up vote from all those I shared them with that do like fruitcake. Obviously I'm not an impartial judge of this cookie, so we will go with the positive response from others.

This cookie recipe belongs to Our Cookie Nation series.  I've been going alphabetically through the States, but waited for this one until the Christmas Holidays rolled around.

FRUITCAKE COOKIES

1 c. butter, softened

2 c. packed brown sugar

4 eggs

1 lb. golden raisins

1/2 lb. red candied cherries

1/2 lb. red candied pineapple

1/2 lb. green candied cherries

1/2 lb. green candied pineapple

2 Tbsp. milk

1 c. bourbon

1 tsp. ground cinnamon

1 tsp. ground nutmeg

3 1/2 c. flour

1 lb. walnut halves

1 lb. pecan halves

In a medium bowl, dredge the candied fruit and raisins in 1 cup flour.
In a large mixing bowl, cream together the brown sugar and butter.  Beat in the eggs, and gradually beat in the bourbon and milk.  Mix in remaining flour and spices.  Stir in the fruits and nuts as well as the remaining flour they are in. 
Refrigerate overnight.

Preheat the oven to 350 degrees.
Drop dough by teaspoonfuls, about 2 inches apart onto ungreased cookie sheets.
Bake for approximately remove from the oven and cool on wire racks.

I did a few slightly different things with this recipe; I cut the size of the recipe in half.  I used 1 lb. of mixed, chopped candied fruit that I found at the store, and I omitted the walnuts, using just 1 c. of chopped pecans instead.

The original post at AllRecipe.com from Mary Lou states that the cookies can be stored indefinitely in the fridge, or stored in a tin after baking. She also mentioned that they are even better after several days, and she recommends making these a week or two before Christmas. 

Pumpkin Spice Cream Puffs

Did you know I have an obsession with all things pumpkin pie spice?  I.  LOVE.  IT!
I know most people only make pumpkin spice desserts, drinks, and treats during autumn and the holiday season, but this isn't true of me.  I love it, and I make yummy pumpkin spice treats all year long!
This is a dessert that I created in my one of my more crazed pumpkin obsession moments. 

Pumpkin Spice Cream Puffs

12-16 large cream puff shells

{Check out my cream puff recipe here-it's easy, I promise!}

1 (3.4 oz.) pkg. Jell-O Pumpkin Pie Spice instant pudding mix

1/2-2/3 c. cold milk

1 c. frozen whipped topping, thawed 

2 Tbsp. powdered sugar

In a medium size mixing bowl combine the pudding mix and milk.  Beat until smooth and the powder lumps are completely incorporated. Fold in the 1 c. whipped topping.

Hollow out the cream puffs by slicing the top 1/3 of the puff off, and removing the dough inside the shell.  Be sure not to break the outer shell.

Place enough filling mix in the shell to fill it a little over the top.  Replace the top of the shell.
Repeat until all the shells are filled, or you run out of filling, whichever comes first-lol.
Dust the puffs with powdered sugar.

Place in the fridge and chill at least 1 hour or until ready to serve.

IF YOU CAN'T FIND PUMPKIN SPICED PUDDING AT YOUR LOCAL STORE, USE A (3.4 oz.) PKG. INSTANT VANILLA PUDDING AND ADD 2 tsp. PUMPKIN PIE SPICE WHILE MIXING WITH THE MILK.

Note:  The puffs will become slightly soggy after just a few hours, but that won't be a problem, I promise these will be the first thing to go at any event.

Basic Cream Puff Shells

The first time I decided to try making cream puffs I was pretty intimidated.  They seemed so complicated and I was sure my first attempt would be horrible.  Wrong!
The cream puff is so easy to make that it's kind of shocking! 
This is a basic recipe for the cream puff, and it works equally well with sweet or savory fillings.
In fact, try them with my Chicken Salad recipe, or my Pumpkin Spiced Cream Puffs recipe. 
Go ahead, give this recipe a try.  Your friends will think you've become a pastry chef!

Cream Puff Shells

1 c. water

1/2 c. butter or shortening

1/4 tsp. salt

1 c. flour

4 eggs

Preheat the oven to 450 degrees.
In a large sauce pan, bring the water, salt and butter to a boil.  Make sure the butter has completely melted.  When the water mix reaches a boil, add the flour and stir until the mix forms a ball, and pulls away from the sides of the pan.

Remove from heat.
With an electric mixer, add the eggs, one at a time, mixing well after each addition.

Here is the dough after adding 1 egg.

Consistency of dough after all the eggs have been incorporated.

Drop by large tablespoon onto greased or parchment lined baking sheets.  Bake at 450 degrees for 15 minutes.  Reduce the oven heat to 350 degrees and continue baking for 20 minutes.
The puffs should be golden in color, and if you tap lightly on the top they will sound slightly hollow.

Remove to wire racks and cool completely.
Once completely cool, slice the top 1/3 of the puff off, and set it aside.  Remove any dough that is in the puff.

Fill with your choice of filling,savory or sweet and replace the top.  Dust with powdered sugar or drizzle with chocolate, whatever makes you happy, and that's it!