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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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low carb persimmon custard

Note: It was inspired by a pie recipe on cooks.com but they may not want any part of this "low carb" alternative.

Ingredients:

  • 1-1/3 persimmon pulp from ripe or over-ripe persimmons, squish carefully with clean hands to be sure that no seeds or skin will be going through the blender
  • 2/3 cup milk
  • 1 large egg, beaten
  • 1/2 cup plus 1 TB SPLENDA -- other sugar substitutes probably do not work the same in baking
  • 4 ts cornstarch
  • 1/4 tsp cinnamon
  • 1/8 ts salt

Preheat oven to 4500F. Blend all ingredients until smooth. Pour into greased pie plate and bake for 10 minutes. Turn heat down to 350 and bake for 30 minutes. Stick knife in center to test for doneness, if it's ready, it will come away clean. In any case, "bake until done" and then chill until you're ready for the custard.

 

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