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Recipes

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*** Pies ***

Pawpaw Pie a

Place all ingredients into stew pan and stir together. Cook over medium heat until thickened. Pour into unbaked pie shell and bake until the crust is done.

Pawpaw Pie b

Combine sugar and flour. Add egg yolks and milk. When well mixed add pawpaw pulp. Cook until thick and pour into baked pie crust. Cover with meringue and brown in moderate oven.

Pawpaw Cream Pie i

Combine sugar and flour or cornstarch. Add the beaten egg yolks, milk, and cream. Mix well and add pawpaw pulp. Cook and stir constantly over low heat until thickened. Cool.

Make a meringue by beating the egg whites stiff with 3 Tbsp. sugar and a pinch of salt. Pour custard into a baked pastry shell and cover with meringue. Bake in a moderate oven (350o F) for 12 minutes or until meringue is browned. Serves 6 to 8.

Pawpaw Pie or Parfait c

In a saucepan, mix together brown sugar, gelatin, and salt. Stir in milk and slightly beaten egg yolks. Heat and stir until mixture comes to a boil. Remove from fire and stir in pawpaw pulp. Chill until it mounds slightly when spooned (20 to 30 minutes in refrigerator). Shortly before the mixture is sufficiently set, beat egg whites until they form soft peaks; then gradually add sugar, beating until stiff peaks form. Fold the partly set pawpaw mixture thoroughly into egg whites. Pour into a 9-inch graham cracker crust or into parfait glasses and chill until firm. "Then lock the door to keep the neighbors out."

Pawpaw Chiffon Pie i

Soften gelatin in cold water. Combine the ½ c. sugar with the salt, egg yolks, and milk in the top of a double boiler. Cook over boiling water, stirring constantly, until mixture coats a spoon. Remove from heat and stir in softened gelatin and pawpaw puree. Chill until a spoonful holds its shape (about half an hour). Beat the egg whites stiff with ¼ c. of white sugar. Fold egg whites and half of the whipped cream into the filling. Pour into the baked pastry shell. Spread remaining whipped cream on top of pie. Serves 6 to 8.

Note: Graham cracker crust may be used instead of the pastry shell.

Pawpaw Custard Pie d

Mixing the ingredients as you add them, beat together the milk, cream, eggs, sugar, and pawpaw. Pour the custard into a pie shell and bake at 450o F for 15 minutes, then reduce the heat to 325o F and bake an additional 40 minutes or until a knife inserted near the center of the pie comes out clean.

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*** Custards ***

Pawpaw Custard d

Combine custard ingredients as in Pawpaw Custard Pie, above. Pour custard into 8 custard cups. Line the bottom of a baking pan with a dish cloth, then place the custard cups in the pan. Add boiling water to the pan until it’s about 2/3 of the way up the side of the cups. Bake at 325o F for 40 to 50 minutes. Remove from the oven just before the custard is set in the center. A knife inserted near the edge of the custard should come out clean.

Pawpaw Custard e

Mix pawpaw pulp with coconut. Layer on bottom of buttered ovenproof casserole dish. Heat half and half mixed with the vanilla until bubbles form. Beat eggs with salt and sugar and still beating, pour on the half and half very slowly so as not to curdle the eggs. Add the orange rind if using. Pour over fruit and place in a pan of hot water. Bake in a moderate oven (375o F) for 30 minutes or until custard is set. Turn out if possible when cool to show off the fruit layer.

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*** Cookies ***

Pawpaw Cookies with Black Walnuts d

Preheat the oven to 350o F and grease one large cookie sheet. Peel and seed fresh pawpaws and process in a food processor until fine. Sift together the flour and baking powder, and set aside. Cream the butter and sugar. Add the egg. Add the flour mixture and then add the pawpaw pulp. Chop half the nuts (reserve 16 pieces) and blend them in. Drop by teaspoonfuls onto the prepared cookie sheet and press a piece of black walnut onto the top of each cookie. Bake 12 minutes or until brown across the top. Makes about 16 cookies.

Pawpaw Cookies b

Cream the shortening and sugar thoroughly. Add beaten egg and pawpaw. Stir in the dry ingredients, which have been sifted together, and mix well. Form into small balls and place on cookie sheet. Press into round flat shape with the bottom of a glass that has been lightly greased. Bake in a moderate oven about 15 minutes.

Pawpaw Cookies f

Mix together raisins, dates, and water. Boil 3 minutes. Add margarine. Blend oatmeal, flour, eggs, baking soda, and nuts. Add cooled cooked mixture and pawpaws. Mix and refrigerate overnight. Spoon dough onto cookie sheet and bake at 350o F for 10 minutes. Store cookies in refrigerator.

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*** Cakes and Quick Breads ***

Pawpaw Cake b

Cream shortening and sugar. Add well beaten egg and mashed pawpaw. Sift together flour, soda, and salt. Stir into the creamed mixture. Add vanilla and pour in an 8 inch square pan or two round layer cake pans. Bake at 375o F for 50 minutes. When cool, frost with cream cheese thinned with milk, or with any simple white frosting. Decorate with pawpaw slices.

Pawpaw Cake i

Sift first four dry ingredients together. Combine milk and lemon juice and set aside to sour. Cream shortening, add sugar gradually, and beat until fluffy. Beat in eggs, one at a time. Add vanilla. Then add dry ingredients alternately with pawpaw puree and soured milk. Fold in the beaten egg whites and the chopped nuts. Pour into two lightly greased and floured 9-inch layer-cake pans. Bake in a moderate oven (350o F) 35 to 40 minutes. Frost with:

Lemon Butter Frosting

Cream the butter until fluffy, using an electric mixer. Blend in the lemon juice and a small amount of grated lemon rind. Add the confectioners’ sugar gradually along with enough cream to make a frosting of the right spreading consistency. Run the beaters long enough to make the frosting very fluffy. Garnish the top of the frosted cake with a grating of lemon rind.

Spiced Pawpaw Fruit Cake i

Sift flour with baking powder, salt, baking soda, and spices. Cream shortening and gradually blend in sugar; beat until light and fluffy. Beat in eggs, one at a time. Add flour mixture alternately with pawpaw puree. Mix raisins, nuts, and fruit, and stir into batter. Turn into 2 greased and floured 9x5x3-inch loaf pans. Bake in a slow oven (300o F) for about 2 hours. Keep a shallow pan of hot water underneath cake throughout baking time. Store cooled cakes in a tightly closed container. Makes about 5½ pounds of fruit cake.

Pawpaw Bread d

Preheat oven to 375o F. Grease two 9x4x2-inch loaf pans. Beat together butter, sugar, and eggs. Add and beat in the pawpaw pulp and lemon juice. Sift the flour and baking powder together, and stir them into the batter. Stir in the pecans and scrape the batter into the loaf pans. Garnish each loaf with 8 pecan halves, and bake for 1 hour and 15 minutes. The top corners of the loaf will burn, but that adds flavor and character.

Pawpaw Bread i