Persimmon Bars Recipe
Ingredients
| 1 cup persimmon puree | ||
| Baking soda | 1 Teaspoon | |
| Egg | 1 | |
| Sugar | 1 Cup (16 tbs) | |
| Salad oil | 1/2 Cup (16 tbs) | |
| Pitted dates package | 1 , lightly packed | |
| All purpose flour | 1 3/4 Cup (16 tbs) | |
| 1 teaspoon each salt, ground cinnamon, and ground nutmeg | ||
| Ground cloves | 1/4 Teaspoon | |
| Pecans and walnuts | 1 Cup (16 tbs), chopped | |
| Lemon glaze | ||
Directions
Prepare persimmon puree; measure out 1 cup and stir in baking soda.
Set aside.
In a large bowl, lightly beat egg; then stir in sugar, oil, and dates.
In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended.
Stir in walnuts.
Spread batter evenly in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan.
Bake in a 350° oven for 25 minutes or until top is lightly browned and a pick inserted in center comes out clean.
Let cool in pan on a rack for 5 minutes.
Prepare lemon glaze and spread over cookies.
Let cool completely; then cut into 2 by 2 1/2-inch bars.
Store covered
Set aside.
In a large bowl, lightly beat egg; then stir in sugar, oil, and dates.
In another bowl, stir together flour, salt, cinnamon, nutmeg, and cloves; add to date mixture alternately with persimmon mixture, stirring just until blended.
Stir in walnuts.
Spread batter evenly in a lightly greased, flour-dusted 10 by 15-inch rimmed baking pan.
Bake in a 350° oven for 25 minutes or until top is lightly browned and a pick inserted in center comes out clean.
Let cool in pan on a rack for 5 minutes.
Prepare lemon glaze and spread over cookies.
Let cool completely; then cut into 2 by 2 1/2-inch bars.
Store covered
Chef
