American persimmon, chestnut, blueberry bread

Discussion in 'Outdoor Cafe' started by possum, Sep 3, 2018.

  1. possum

    possum Active Member

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    Location:
    Clarkesville, GA
    A family tradition of ours is making “fall bread” each September.
    All the primary ingredients of this bread comes from our yard. Even the eggs (actually our next door neighbors are our egg source)
    The chestnuts are falling heavily in front yard, the persimmons in the back. The blueberries we froze from our orchard this past July. you can substitute the 1 cup blueberry with any other berries or an additional 1 cup of persimmon.

    Ingredients:
    3 cups all-purpose flour
    1/2 cup homemade chestnut flour
    1 1/2 teaspoons salt
    2 teaspoons baking soda
    1 teaspoon nutmeg
    2 cups white sugar
    1/2 cup unsalted butter, melted and cooled
    1/2 cup melted shortening
    4 eggs, slightly beaten
    2 cups persimmon puree
    2 cups chopped chestnuts
    2 cups blueberries or any other fruit available.

    Mix the wet ingredients, and dry ingredients in separate bowls, mix together to make batter. Pour into two 9” loaf pans.

    Bake one hour at 350

    Serve warm with cinnamon butter.
     

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  2. cutman

    cutman Administrator Staff Member

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    Yum!
     
  3. Triple C

    Triple C Well-Known Member

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    possum...Maybe you could freeze one of those and the next time you head down to your property...we meet up and let me try some of that goodness. Our properties are prolly no more than 30 miles apart. I'm just off Hwy 77 N about 6.5 miles north of Lexington.
     
  4. possum

    possum Active Member

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    Location:
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    I did actually freeze a loaf and I’d be honored to share it with you at the famous Triple C’s place!
    Maybe this spring you and The LLC could hold a tree grafting seminar? Oh, and I discovered something tonight. I used the leftover chestnut flour I made for the bread and used it for breading on some cubed venison tenderloin. They came out amazing! Each year I get buckets full of chestnuts and if you’d like any for cooking or planting, let me know and I’d be happy to share them as well.
     

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