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Pawpaw can be used in many recipes calling for bananas. Preheat oven to 350 degrees F (175 degrees C). Grease the bottom of an 8-inch loaf pan with cooking spray. Combine sugar and butter in a bowl; beat together until smooth. Beat in eggs. Add pawpaw pulp and water; beat until combined, about 30 seconds.
Add beaten egg and pawpaw. Stir in the dry ingredients, 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.
One or two tablespoons of pawpaw pulp should suffice for two servings of milkshake. Pawpaw can be conveniently stored for this purpose by freezing spoonfuls of pulp on a cookie sheet, then storing them in a plastic bag after they have frozen solid. Over a simmering double boiler, combine egg yolks and sugar.
6 Cups PawPaw Puree peeled, chopped, ground, dried, etc. Wash and peel pawpaws, inspecting for any bruises, and quarter fruit while removing seeds. Mash or blend fruit pulp until it forms a puree. Heat pawpaw puree to a simmer on the stove top, slowly stirring in sugar. Continue to heat for 8 minutes, stirring to prevent sticking.
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