My grandmother has a persimmon cookie she makes, but I don't know the recipe. There might be one floating around on the internet somewhere!

Persimmon cake!! It's to die for. It usually comes out reminding me of carrot cake or zucchini bread - a mild flavor of persimmon, but really moist and delicious. It's also fantastic with a cream cheese frosting or some sort of mascarpone+honey concoction on top.

This one looks similar to the one I've used in the past http://www.nevadaweb.com/owc/html/persimmon.html

persimmon pudding, a delicious southern tradition! i don't have my grandmother's recipe, but you're sure to find a good one here:

http://www.persimmonpudding.com/recipes/puddings.html

Persimmon pudding! Here's one recipe.

Also, I've never tried to make them, but I love hoshigaki, the Japanese-style dried Persimmons.

Joy the Baker's Ginger Persimmon Bread.

'nuff said.

Just saw this on Tasteologie:

http://muybuenocookbook.wordpress.com/2010/11/04/persimmon-mojitos-for-everyone/

Fuyu persimmons aren't typically used as puree for puddings or cakes - Hachiya become soft and mushy when ripe and are perfect for that.

You can slice and dry/dehydrate Fuyus and store in a cool place! They are one of the best dried fruits.

I also like using them like apples in baked goods, sometimes. They hold their shape pretty well through baking.

I bet the fuyus (they're flat on the bottom, not pointy) would be delicious sliced like apples and layered into a rustic tart, maybe with just some sugar and a teensy bit of cinnamon. Or tossed in salads. Not sure what else to do with them, when we had a tree we lost most of them to the blasted starlings.

The Hachiyas are the ones that are pointy on the bottom and have to be eaten soft.

persimmon cookies, they are SO good and they use Fuyus...Im sure you could google for recipes, I had a recipe from a family cookbook that is SO tasty, I will be featuring it on my blog sometime soon as I think they are in season now...
http://olivesanddaisies.blogspot.com/

I slice them really thin and dry them in my dehydrator (you could probably do this in a very very low oven too?) and they are delicious.

http://muybuenocookbook.wordpress.com/2010/11/04/persimmon-mojitos-for-everyone/

I second the ginger persimmon bread by Joy the Baker.... looks divine.

you can make a great chutney using persimmons. if you can it, it'll last for a long time.

Here's a persimmon cookie recipe. With cloves and nutmeg they makes the perfect autumny smell as they bake. Perfect with a glass of milk. :)

There is a recipe for fresh Persimmon Butter on the blog Saving the Season that looks promising!

I saw an appetizer that was a crisped piece of pancetta and place on top was a leaf of a arugula, a dollop of goat cheese and a slice of persimmon or a fig. Sounds pretty decent to me.

I'd guess they'd be really good in a chutney.

If you have an ice cream maker, this persimmon-cardamom sherbet is delicious! http://www.epicurious.com/recipes/food/views/Hachiya-Persimmon-Cardamom-Sherbet-108911

Not baked, but along the lines of the chutney/butter suggestions, we love them in this easy orange and persimmon microwave jam. It's especially good with crackers and goat cheese, and it's perfect for fall.

This is the best persimmon soup recipe! I've made it four times already this fall :)

http://www.cuesa.org/seasonality/recipes/soups/soup_fw8.php

Use them like a cracker and top with a goat-cheese spread (mix goat cheese, lemon zest, pistachios and dried cranberries).