Pawpaw Ice Cream Pie
2 cups strained pawpaw pulp
1 cup brown sugar
1 quart vanilla ice cream - softened
1 nine-inch graham cracker crust
Stir the brown sugar into the pulp until it is completely dissolved. Now fold this mixture into the softened ice cream. Pour this concoction into the graham cracker crust and place in freezer. Remove from freezer about 30 minutes before serving.



Pawpaw Chiffon Pie (from Euell Gibbons' Stalking the Wild Asparagus)
In a saucepan, mix together 1/2 cup of brown sugar, 1 envelope unflavored gelatin and 1/2 teaspoon of salt. Stir into this 2/3 cup of milk and 3 slightly beaten egg yolks. Cook and stir the mixture until it comes to a boil. Remove from the fire and stir in 1 full cup of strained pawpaw pulp. Chill until it mounds slightly when spooned. This will take 20 to 30 minutes in the refrigerator. Shortly before the mixture is sufficiently set, beat the 3 egg whites until they form soft peaks, then gradually add 1/4 cup of sugar, beating until stiff peaks form. Fold the partly set pawpaw mixture thoroughly into the egg whites. Pour into a 9-inch graham cracker crust...and chill until firm.


Pawpaw Bread
2 Cups sifted all-purpose flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 cup pawpaw pulp
1/3 cup milk
1 teaspoon lemon juice
1/2 cup chopped nuts (1/3 at least, should be black walnuts)
Preheat oven to 350 degrees. Sift flour with soda and salt. Cream butter. Gradually add sugar, creaming well after each addition. Stir eggs and pawpaw pulp; blend thoroughly. Combine milk and lemon juice and add dry ingredients to pawpaw pulp alternately with liquids beginning and ending with dry ingredients. Stir in nuts.


Pawpaw Cookies
1 1/2 cups mashed pawpaw pulp
2 cups flour
1 teaspoon soda
1 teaspoon salt
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon grated lemon rind
1 cup chopped black walnuts
Preheat oven to 350 degrees. Press ripe pawpaws through food mill to obtain pulp. Sift together flour, soda, and salt. Cream butter and sugar; beat in eggs. Add lemon rind, flour mixture and pawpaw pulp. Fold in black walnuts. Drop on greased cookie sheet and bake for 15 minutes.



Pawpaw Smoothie
1/2 cup pawpaw pulp
1 cup yogurt
2 teaspoons cinnamon
1 pinch nutmeg
5 drops lemon juice
Blend everything together until smooth


Pawpaw Breakfast Drink
Prepare one can of frozen OJ in regular way. In a blender, mix about 1/2 cup orange juice with 2 cups pawpaw pulp. Blend briefly. Add the rest of the orange juice and mix well. It makes a great breakfast when you are in a hurry, or a great snack between meals!


Pawpaw Cake
2 1/4 cups cake flour (sift before measuring)
1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 cup mashed pawpaw
1 tsp vanilla
1/4 cup yogurt or buttermilk
Sift together flour, baking powder, baking soda and salt.  Cream butter and sugar.  Beat eggs into creamed butter-sugar mixture one at a time.  Add vanilla and buttermilk or yogurt to pawpaw.  Add the flour mixture to the butter mixture in 3 parts, alternating with the banana mixture.  Stir the batter after each addition until smooth.  Bake in greased pans in preheated 350 degree oven about 1/2 hour.  When cool, sprinkle with powdered sugar.



Pawpaw Cake II  (from the Sept 27, 1995 Frankfort State Journal)
1/4 C shortening
1 C sugar
1 1/4 C sifted all purpose flour
1 tsp baking powder
1 C mashed pawpaw pulp
1 beaten egg
1 tsp baking soda
1 tsp vanilla
Cream 1/4 cup shortening with 1 cup sugar.  Add 1 well beaten egg and 1 cup mashed pawpaw.  Sift together flour, baking powder and baking soda.  Stir into the creamed mixture.  Add vanilla and pour into an 8 inch square pan or two round layer cake pans.  Bake at 375 degrees for 50 minutes.  When cool, frost with cream cheese thinned with milk or any simple white frosting.  Decorate with pawpaw slices.


Chicken with Paw Paw Sauce
Ingredients
15 g Butter; (1/2oz)  300 ml Milk; (1/2 pint) 
1 tb Oil  1 Chicken stock cube 
4 125 g; (4oz) skinless  1 tb Freshly chopped basil 
; chicken breast  125 ml Apple juice; (4fl.oz) 
; fillets  1 Paw paw 
1 Onion; chopped  Freshly chopped basil to 
15 g Cornflour; (1/2oz) 

Instructions for Chicken with Paw Paw Sauce
1. Melt butter and oil in a large frying pan, add the onion and chicken and fry over a moderate heat for 5 minutes. 2. Blend the cornflour with a little of the milk and add to the pan with the remaining milk, stock cube and basil. Bring to the boil, add the apple juice, cover and simmer for 20 minutes. 3. Remove the chicken from the pan and keep warm. 4. Peel, deseed and slice the paw paw. Reserving 2 slices for garnishing, puree the remainder with the sauce in a blender or food processor until smooth. Add seasoning and return to the pan and reheat gently. 5. Serve with the sauce poured over the chicken and garnished with the reserved paw paw slices and chopped basil. Converted by MC_Buster. NOTES : A delicious combination of sweet and savoury. Ideally served with wild rice and baby seasonal vegetables.



Peach And Paw Paw Pudding
Ingredients
3 Paw paw  2 Dsp white wine 
A lime; juice of  70 ml Cream; (optional) 
3 Peaches  TOPPING
20 Sponge fingers  55 g Icing sugar 
2 Dsp peach liqueur; up to 3  1/2 ts Cinnamon powder 
SAUCE TO SERVE
3 Egg yolks  55 g Almonds; toasted and flaked 
85 g Caster sugar  1 Sprig mint 

Instructions for Peach And Paw Paw Pudding
Prepare the paw paw by cutting in half, remove the black seeds from the centre, then peel and cut into fine slices. Place in a bowl and sprinkle with lime juice to develop the acidity and bring out the flavour of strawberries, melons and peaches combined together. Cut the peaches into slices and mix with the paw paw. Arrange the sponge fingers in an ovenproof serving dish and sprinkle with the peach liqueur. Pour the fruits over the top of the sponge fingers and leave to sit for several minutes while the sauce is made. The fruit juice will also flavour the sponge fingers and soften them. To make the sauce, whisk the egg yolks and caster sugar together for 5-6 minutes over warm water until cooked, light, white and fluffy. Add the wine. If liked, 70ml cream can be added to this sauce. Pour over the fruit and sponge fingers and dust with icing sugar and cinnamon mixed together. Flash below a very hot grill for 1-2 minutes and serve hot, sprinkled with toasted flaked almonds and a sprig of mint. Carlton Food Network http://www.cfn.co.uk/ Posted to Digest bread-bakers.v097.n,


Paw Paws with Strawberry Sauce
1. Puree the strawberries in a blender with the sugar until smooth. Fold into the lightly whipped cream and place in the refrigerator. 2. Slice the paw paws lengthways, place in a bowl or arrange on a serving plate. 3. Just before serving, spoon the strawberry puree over the paw paw slices and decorate with slices of strawberry and fresh mint leaves. A delicious light dessert for the summer.


Green Paw-Paw Chutney From Rodrigues Island
Ingredients
Green paw-paw  Oil 
Salt; (according to taste)  2 tb Vinegar; (up to 3) 
1 tb Turmeric powder 

Instructions for Green Paw-Paw Chutney From Rodrigues Island
Recipes from Jeannette Ah Chok of Rose-Hill, Mauritius. Peel the green paw-paw, remove seeds and grate it thinly. Add salt (according to taste) and mix well. After 1 1/2 hours squeeze in a thin cloth to remove as much juice as possible. Expose the pulp to the sun for half a day. Heat a little oil. Mix 1 tablespoon of turmeric powder with a little water to form a paste. Add paste to the oil and stir in well for 2 to 3 minutes. Remove from the heat and add green paw-paw pulp and crushed chiles. Mix well with 2 to 3 tablespoons of vinegar. Posted to CHILE-HEADS DIGEST by Peter Moss on Dec 13, 1998, 



Paw Paw And Almond Tarts
Ingredients
1/2 500 500 g pack fresh puff pastry  ; seeds removed 
75 g White marzipan; (3oz)  1 tb Apricot jam 
Grated rind and juice of 1  1 ts Icing sugar 
2 Paw paws; peeled, halved and 

Instructions for Paw Paw And Almond Tarts
Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll out the pastry on a lightly floured surface and cut out 8 circles, approximately 10cm (4 inches) in diameter. Roll out the marzipan and cut out 8 slightly smaller circles. Sprinkle a little orange rind onto the centre of each pastry circle. Blend together the apricot jam with a little of the orange juice and brush over one side of the marzipan circles. Stick the marzipan circles onto the pastry. Thinly slice the paw paws and arrange on top of the marzipan. Brush over a little extra glaze and place on baking trays in the preheated oven for approximately 15 mintues until the pastry is golden. Notes Serve warm, dusted with icing sugar.A few paw paw seeds may be used to decorate the tarts if liked. Converted by MC_Buster. NOTES : A simple but attractive pastry dessert, delicious served warm with ice cream or creme fraiche.



Paw Paw Pie with Coconut Ice Cream
Ingredients
14 Paw paw peeled and cut into  160 g Cream of coconut 
1/4 Finely diced stem ginger  100 ml Stock syrup 
1 tb Honey  COCONUT ICE CREAM
240 g Sweet pastry  200 ml Milk 
100 g Puff pastry  200 ml Cream of coconut 
1 Egg for eggwash  6 Yolks 
160 g Creme fraiche  10 g Sugar 

Instructions for Paw Paw Pie with Coconut Ice Cream
Place the honey into a frying pan and toss in three quarters of the paw paw and the stem ginger in it. When the paw paw has been coated with the honey allow to cool. Roll out the sweet pastry to 3mm thickness. Use to line 4cm deep 8cm wide tartlet tins. Chill in the refrigerator for 20 minutes. Meanwhile preheat the oven to 180C. Place the paw paw into the lined tins. Roll out the puff pastry and cut with a lattice cutter. Place over the top of the tart and brush with egg wash and rest for 15 minutes. Cool in a cold place. Bake for 25 minutes until nicely coloured. Meanwhile, liquidize the remaining papaya and pass through a fine sieve. Add 100ml of stock syrup. Blend together the cream of coconut and the creme fraiche. Place the two sauces on the plate and marble them together. Now make the ice cream. Boil the milk and cream of coconut. Mix the yolks with the sugar. Pour the boiling liquid onto the yolks, stirring vigorously. Mix and return to the heat. Cook out until it coats the back of a spoon. Do not reboil. Take off the heat and pass through a fine sieve. Freeze the mixture in an ice cream machine according to the manufacturers instructions. Alternatively pour it into a large freezerproof bowl, cover and freeze until almost set. Transfer to a food processor and whisk until it is creamy and all the ice crystals have broken down. Return the mixture to the bowl, cover and place in the freezer again. Repeat this process twice then freeze the ice cream until firm. Place on the hot pies and serve with coconut ice cream. Garnish with mint.