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Persimmon Bars

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  Persimmon puree 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Egg 1
  Sugar 1 Cup (16 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Pitted dates 8 Ounce, finely snipped (About 1 1/2 Cups Lightly Packed, 1 Package)
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Ground cinnamon 1 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Ground cloves 1⁄4 Teaspoon
  Chopped pecans 1 Cup (16 tbs)
  Lemon glaze 1 Tablespoon

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

Recipe Summary

Snack, Fruit Dessert

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Persimmon Bars Recipe