Thursday, December 12, 2019

Persimmons From Susie

I was excited and impressed to find a box bursting with persimmons  from Barefoot Susie's tree at my mailbox this morning. Impressed that she can grow something I've never tasted and impressed at how quickly the package arrived, especially for this time of year.

Two layers of delightful fresh fruit from Susie's tree

Did you know persimmons are from China and the trees can grow to be 25 feet? They're full of vitamin A and C and beta carotene. Susie Mac tells me they're also fiber licious.

Aren't they gorgeous? We were compelled to unwrap the top row and put them in a bowl

I'm not sure I've seen such a fine packing job. (I won't even talk about the Amazon returns guy at Kohl's who was chucking carefully repacked packages vaguely towards a table in the corner.)

Oliver wanted a boost up to check it out

There were two layers of these beauties, individually wrapped and screaming to be used in a delectable (but healthy) Christmas cookie recipe.
I found something I liked right away and thanks to Rebecca from Strength & Sunshine and her Vegan & Gluten-Free White Chocolate Peppermint Cookies I learned about sugar substitutes from Swerve.  

These must be for me

This will be my first solo baking effort since I found out I had diabetes last March. Here's the recipe I'm going to use.

2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 cup unsalted butter
1 cup Swerve granular sugar replacement
1 cup persimmon pulp
1 egg
1 tsp vanilla extract
1 cup chopped walnuts
1 cup raisins

2 cups Swerve confectioners sugar replacement
1/4 cup orange juice
1 tsp orange zest

-Preheat to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
-In medium bowl, whisk flour, baking soda, salt and spices.
-In a large mixing bowl, cream the butter and sugar, beat in persimmon pulp, egg and vanilla. Slowly add in the flour, fold in the walnuts and raisins.
-Drop by rounded spoonfuls onto cookie sheets.
-Bake for approximately 12-14 minutes or until cookies are brown around the edges.
-Let cool for five minutes then remove to wire rack.
-For orange glaze combine the confectioners sugar substitute, orange juice and zest in medium bowl. -Whisk until smooth.
-Dip the cookie tops into the glaze and twirl the cookie. 
-Set cookies back on wire rack for glaze to harden.


  1. Those really are pretty, I don't think we've had any of those here. That recipe looks darn good too. Thanks for joining the Thankful Thursday Blog Hop!

    1. They are so pretty, everyone who saw them was impressed, Bri (can I call you, "Bri?") I'm pretty excited about trying this recipe, just waiting for new baking pans to come from Amazon (what don't they have).

  2. How fun for you and I'll bet those cookies are awesome.

    Have a fabulous day and weekend. ♥

    1. They sound like they're fairly healthy and Susie says this kind of persimmon runs sweet so maybe I can use even less Swerve. They also sounds pretty filling and savory. Can't you just smell them now? Hope you have a great one too, kiddo.

  3. Those look just perfect! Surprised they came through the mail unscathed! Thanks for linking up and have a great weekend.

    1. They came quickly and at just the right time, too. I think a lot of that has to do with the impressive packing job by Susie.

  4. I hope you have success with the recipe...I have never eaten a persimmon but one of my sisters loves them. And one of my therapists loved them...

    1. I do too, but I'm most worried about scarfing them all down before they get packed up. I'm waiting for the fruit to darken a bit then will eat them like an apple and dry them as the rest ripen for the cookies.

  5. You're easy to please, but thank you for saying my wrapping job was impressive, Jeanna. While checking if it was okay to send persimmons to your state, I learned that the post office wants us to individually wrap fruit sent in the mail. All these years, I was in the wrong.
    Your photos show off how gorgeous persimmons are. I've got some persimmons ripe to bust, perfect for baking persimmon biscotti. That's my go-to with this fruit. This year I'm going to dry persimmon slices, first time. Dried persimmon slices are heavenly.

    1. Ha, if you only knew. For some reason I thought there was an issue with fruit, maybe that's the airport.
      Mmmm, persimmon biscotti sounds good too, am hoping my new baking sheets get here today or tomorrow. I looked up drying them and it seems pretty easy, I may do that as well. Thanks again my talented friend.

  6. Hello, cute photos of Oliver. Does he like persimmons? I have to admit, I have never tried them. They remind me of tomatoes. Thank you for linking up and sharing your post. Happy Saturday, enjoy your weekend. PS, thanks so much for leaving me a comment.

    1. Hi Eileen, Oliver didn't get to sample any but he loves apples and apple sauce, basically anything you're eating. I haven't either and can't wait to test them out. They remind me of tomatoes too. I hope I hear from you before Christmas, if not have a jolly holly merry berry Christmas.

  7. Looks good! Cute pics of Oliver as always.

  8. Oops I've got it all wrong, Jeanna. it's because Susie sent me a box of persimmons (last year I believe). Easy to understand I love your post:)Also loved your comment on "anticipation"! Many thanks for sharing this delightful experience of a female Santa Claus and you with All Seasons:)

  9. What a lovely gift! I have yet to taste persimmons. The cookies you made sound delicious too. Thank you so much for being a part of the Hearth and Soul Link party.

  10. Oh that’s super of Susie! ... they are really pretty and I’m eager to learn how the recipe turns out. Just out of curiosity, because I don’t bake much at all any more and when I do it’ll be an old favorite, not a new recipe. But Swerve sounds like something I should buy for the rare occasions.


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