Persimmon Bars Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Persimmon puree *,
1 tsp: Baking soda,
1: Egg,
1 cup: Sugar,
1/2 cup: Salad oil,
8 ounce: Pitted dates, (about 1-1/2 c lightly packed), finely snipped
1 3/4 cup: All-purpose flour,
1 tsp: Salt,
1 tsp: Cinnamon,
1 tsp: Nutmeg,
1/4 tsp: Ground cloves,
1 cup: Chopped walnuts or pecans Lemon glaze, recipe follows
Directions:
Persimmon Puree: Youll need fully ripe pointed-tip persimmons--pulp
should be soft and jelly like. Cut fruits in half and scoop out pulp
with a spoon. Discard skin, seeds, and stem. In a blender or food
processor, whirl pulp, a portion at a time, until smooth (youll need
2 or 3 med. size persimmons for 1 cup puree). For each cup puree,
thoroughly stir in 1-1/2 tsp. lemon juice. To store, freeze in 1-cup
batches in rigid containers; thaw, covered, at room temperature.
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 degrees F 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: In a
small bowl, stir together 1 cup powdered sugar and 2 tbs. lemon juice
until smooth. Spread over cookies. Let cool completely; then cut into
2 by 2-1/2 inch bars. Store covered. Makes 2-1/2 dozen.
(From: "Cookies" by Sunset) Converted by MMCONV vers. 1.00
Source from luhu.jp
should be soft and jelly like. Cut fruits in half and scoop out pulp
with a spoon. Discard skin, seeds, and stem. In a blender or food
processor, whirl pulp, a portion at a time, until smooth (youll need
2 or 3 med. size persimmons for 1 cup puree). For each cup puree,
thoroughly stir in 1-1/2 tsp. lemon juice. To store, freeze in 1-cup
batches in rigid containers; thaw, covered, at room temperature.
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 degrees F 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: In a
small bowl, stir together 1 cup powdered sugar and 2 tbs. lemon juice
until smooth. Spread over cookies. Let cool completely; then cut into
2 by 2-1/2 inch bars. Store covered. Makes 2-1/2 dozen.
(From: "Cookies" by Sunset) Converted by MMCONV vers. 1.00
Source from luhu.jp
Tags
Bars