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Mission impossible was easy as pie

Published September 8, 2004

Persimmon recipes are what Todd Gattis requested. Nancy Simeone shares a recipe for persimmon loaf, as well as a little history. The persimmon is a native of China and is widely cultivated throughout Asia. Persimmon is highly nutritious, rich in vitamin C and beta carotene, and high in fiber, and it's fat free.

Eileen Schultz offers a recipe for persimmon pudding that she often serves as a side dish. Nancy Hardin shared an address at which a booklet called "Old-Fashioned Persimmon Recipes" can be ordered for about $4: Bear Wallow Books, Publishers, Inc., P.O. Box 579, Nashville, IN 47448. Call toll-free 1-800-232-7925. The booklet includes recipes for breads, pies, puddings, ice cream and candy.

By the number of responses received for Edythe Cook's request for impossible coconut pie, it is obvious that it is a reader favorite. Geri Brizzi calls it an easy dessert pie, and Jennie Miller says it was a favorite of her late husband's.

Some submissions came from a Bisquick cookbook, others from the coconut package and some from the Bisquick/Betty Crocker Web site.

Gerald Nourigat's response included some history. The impossible coconut pie was the first impossible pie in the 1960s. It was so popular that a family of what are now known as impossibly easy pies was born. Some are sweet, some savory. With fall coming, a couple of readers, including Norma Jean Smith and Rosemarie Kassebaum, sent in an impossible pumpkin pie recipe. Because the pie is made in a blender, it would be an easy holiday dessert.

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For: Todd Gattis of Largo.

From: Nancy Simeone of Holiday.

Recipe: Persimmon Loaf.

Persimmon Loaf

2 eggs

1 cup sugar

2 tablespoons light olive oil

1 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

2 large persimmons, pulp only

3/4 cup low-fat milk

2 cups flour

2 teaspoons baking powder

1 cup dried apricots, chopped

1/2 cup pecans

Mix together the eggs, sugar, oil, cinnamon, cardamom and persimmon pulp. Add the low-fat milk and mix again. Sift together the flour and baking powder. Add the dried apricots, nuts and flour mixture to the egg mixture. Mix well and pour into a greased loaf pan. Place the loaf pan into a baking dish full of water. Bake at 375 degrees for 11/4 hour.

* * *

From: Eileen Schultz of Homosassa.

Recipe: Persimmon Pudding.

Persimmon Pudding

3/4 cup sugar

1 cup persimmon pulp (see note)

1 cup flour

1/2 cup bread or cracker crumbs

1 teaspoon baking soda in 1/2 cup milk

3/4 to 1 teaspoon cinnamon

1 teaspoon salt

2 cups nuts

1 cup raisins, optional

Mix all ingredients together. Place in ovenproof dish with cover. Place dish in pan of water. Bake at 325 degrees. Check after 1 hour. Pudding is done when knife inserted in center comes out clean. May be served with whipped cream.

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For: Edythe Cook of Brooksville.

From: Gerald Nourigat of St. Petersburg, Irene Ulm of Pinellas Park, Geri Brizzi of St. Petersburg, Jennie Miller of Crystal Beach, Nora Pratl of Spring Hill, Darlene Mueller of New Port Richey, Anne Amato of Bayonet Point and many others.

Recipe: Impossible Coconut Pie.

Impossible Coconut Pie

2 cups milk

3/4 cup sugar

1/2 cup Bisquick

1/4 cup butter

4 eggs

11/2 teaspoons vanilla

1 cup flaked or shredded coconut

Grease 9-inch pie plate. Heat oven to 350 degrees.

Place all ingredients in blender. Cover and blend 15 seconds on high speed. Pour into pie plate.

Bake 50 to 55 minutes or until golden brown and knife inserted in center comes out clean.

Yield: 8 servings.

* * *

From: Norma Jean Smith of Safety Harbor, Rosemarie Kassebaum of Largo and Barbara McLaughlin of New Port Richey.

Recipe: Impossible Pumpkin Pie.

Impossible Pumpkin Pie

1 16-ounce can pumpkin

1 13-ounce can evaporated milk

2 tablespoons butter, softened

2 eggs

3/4 cup sugar

1/2 cup Bisquick

2 1/2 teaspoons pumpkin pie spice

2 teaspoons vanilla

Heat oven to 350 degrees. Grease 9-inch pie plate.

Beat all ingredients 1 minute in blender on high or 2 minutes with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Cool.

Serve with whipped topping if desired.

Serves 8.

Recipe requests

Harriet Debbis is looking for a three-layer cake, one layer each of white, yellow and chocolate, with icing covered in Necco wafers. She remembers that it came from a women's magazine and is delicious.

A double crust apple pie with cheddar cheese baked into the top crust is what Charlie Hartwell wants.

Frank Kilfoyle's mother used to make Philadelphia pepper pot soup when he was a boy. He has lost the recipe and hopes that some readers may have one.

Patricia Ritacco wants a recipe for tortellini pasta salad made with oil, olives and Italian spices.

You Asked for It is a reader mail column. Send recipe requests to You Asked for It, the Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to Please put "Recipe request" in the subject line. Recipes will be received by mail only. Be sure to include your full name, city and phone number. Letters without this information will be discarded. Requests cannot be answered by phone or mail.

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