WINNERS! –2010 Raw Milk Recipe Contest (Persimmon Pudding)

SHAN KENDALL Wins the Grand Prizes!

We have 10 Winners in the 2010 Raw Milk Recipe Contest

Award-winning Persimmon Pudding

I will spare you the usual “it was so hard to choose a winner” entrée to this announcement of the winners of the Raw Milk Recipe Contest. About 40 entries were received (Yes, they are all just too awesome). Many of these recipes will be published in the paper version of Living Food (available March 1 here).

There are nine second-place winners. These contestants will receive the prize of Living Food—bulletin #1 Lacto-fermentation and bulletin # 2 Sugars and Artificial Sweeteners (downloadable pdf—value of $10 each) and of course the Real Milk and Dairy Products issue when it rises to the top in February!

Buttermilk Biscuits from Ms Cowboy–Dawnnell Holmes, of Real Farm Foods, Norwood, Missouri.

Heather Ash, a food blogger from Spanish Fork, Utah submitted the Clam Chowder Recipe (Annie and I are making it today!).

Sour Milk Pancakes by Kat Hickey

Cheesecakes by Peter M. another food blogger

Raw Chocolate Truffles by Becca Griffith

Queso Cakes by Stacie at Red Hog Farm in Colton, Oregon

Ice Cream from Diane at Peaceful Acres Farm

Egg Nog (and Ice Cream) Carol and Rich Radke; Coyote Ridge Farm of Kerkhoven, Minnesota

Macaroni and Cheese by Gena Miller of Washington state, the Girl Gone Domestic

See all entries here.

Now, (click here for silent drum roll) for the grand prize winner. The grand prize is all Living Food pdfs, two sets of the paper versions mailed (a set for her and a gift set for a friend); 2 Weston A. Price Foundation booklets called Principles of Healthy Diets; AND the Vaccine Safety Guide, a desk reference manual for concerned parents and health practitioners on the safety, need and effectiveness of vaccinations by Neil Z. Miller. The grand prize winner is SHAN KENDALL, a Weston A. Price Foundation Chapter Leader from Grass Valley/Nevada City California. She says this Persimmon Pudding is  a family favorite for the holiday season:

Persimmon Pudding

8 servings Preheat oven to 325˚

Wild persimmon tree

This recipe is an adaptation of a Persimmon Pudding recipe from my Great-aunt Agnes. I grew up in Illinois where we collected wild native persimmons after the first frost in the fall. We pulped the persimmons through a colander or food mill and made persimmon pudding for Thanksgiving and Christmas. Extra pulp was frozen for making puddings through the winter. The astringent Japanese fruits (Hachiya) we get here in California have a similar flavor, are almost seedless and are lots juicier. (I use more flour in this adapted recipe.) The Hachiya persimmons must be jelly-ripe for use in persimmon pudding.
The major adaptation for this recipe is the soaking for 12-24 hours of the flour. I take the 1 ½ cups of flour and mix it with 1 ½ cups of filmjolk (or yogurt or buttermilk) the day before I wish to make the pudding and leave it in a warm place to soak. (You could also try sprouting whole wheat or spelt berries, dehydrating them and then grinding the flour. In that case, you would increase the rich milk or cream to 2 ½ cups.)

Put persimmons through a colander or remove seeds and puree the persimmons in a blender. You will need about 2 cups of persimmon pulp.
Beat in:
3 eggs
½ cup Rapadura or Succanat sugar
½ cup maple syrup
1 ½ cups flour + 1 ½ cups filmjolk (or yogurt or buttermilk) – soaked 12-24 hours
1 teaspoon baking soda
1 teaspoon Celtic sea salt
½ cup melted butter
1 cup rich milk or cream
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon freshly grated nutmeg
1 cupful of raisins and/or Crispy nuts (pecans or walnuts) – see Nourishing Traditions, p.513 – optional

Bake the pudding in a greased Pyrex bowl or 9×9-inch baking dish. Bake until an inserted knife comes out clean – about 1 hour. Serve warm or cool with whipped cream or plain thick, heavy cream.

Note: Aunt Agnes used to stir the pudding frequently during the baking process and she baked it for up to 2 or 3 hours. This produced a darker, more “candied” pudding. You can try it this way, if you like.—Shan Kendall

Thanks to Shan Kendall and all the contestants– Augie and Annie.


GET  YOUR Living Food (instant downloadable health and nutrition) bulletins (#1 Lacto-fermentation and #2 Sugars). Get this: marked down from $10 to just only $5 each using PayPal in our iShop ! It is our way of saying Happy New Year and to thank you for making Living Food a leader in real food publications. Every dollar in sales gives the gift of Living Food (paper version) to one family.

JOIN UP with the ARMi ( Alliance for Raw Milk Internationale) with our cute 30-second MailChimp survey. An ARMi Action Alert will come out tonight on the invasion of a Minnesota lady’s kitchen by health officials and pending criminal actions for arranging food for neighbors—and some iShop specials!

10 responses to “WINNERS! –2010 Raw Milk Recipe Contest (Persimmon Pudding)

  1. From Southern Illinois myself, when I was a boy we went persimmon hunting and made pudding a few times.

    Annie is making the Clam Chowder (with oysters also) right now.

  2. Catherine Clark, Illinois

    I expected this to actually be raw recipes, not cooked recipes that destroy the raw values. Disappointed in how few really raw recipes there were. Pancakes are not raw, neither is baked pudding. Cheesecakes, biscuits, clam chowder? Where is the raw?

  3. I actually use very little milk or cream in cooked recipes, but when I do have a recipe that calls for milk, I’m happy that I have raw milk to use. The slow heating that occurs when baking a pudding or custard is a very different heat than the high, rapid heating involved in pasteurization. In any case most of my milk, both my cow milk and my goat’s milk gets used as is: straight from the animal or made into cheese, filmjolk (a Swedish cultured milk), kefir, ice cream – including persimmon ice cream!, and all variety of smoothies and slushies – mostly summertime recipes. We love our milk and drink most of it straight or as filmjolk. I prepare food very much from local sources, therefore, seasonal, and if asked for milk recipes in the summer, they probably wouldn’t be anything cooked. BTW, I talked to my family in Illinois on Thannksgiving Day and they were having a persimmon pudding from persimmons gathered in the woods.

  4. Congats, Shan. Annie just put the Prizes in the snail mail to you!

  5. Guys–thanks so much for choosing my Buttermilk Biscuits, even if they’re cooked! 🙂 I agree with Shan, the heating of baking is different than pasteurization. And, like so many folks, we love our baked, fried, roasted and other cooked foods, too, so why not try to use as many natural and raw ingredients to start with as we can?
    I invite you and everyone to visit our website at and learn more about us. Or, visit us in south MO sometime! Our address is 6156 Curtner Rd, Norwood, MO 65717
    Thanks, again and keep up the good work!

  6. Pingback: persimmon pudding recipe

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