| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bars |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Persimmon puree * |
| 1 |
ts |
Baking soda |
| 1 |
|
Egg |
| 1 |
c |
Sugar |
| 1/2 |
c |
Salad oil |
| 8 |
oz |
Pitted dates (about 1-1/2 c lightly packed), finely snipped |
| 1 3/4 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1 |
ts |
Cinnamon |
| 1 |
ts |
Nutmeg |
| 1/4 |
ts |
Ground cloves |
| 1 |
c |
Chopped walnuts or pecans Lemon glaze (recipe follows) |
INSTRUCTIONS
Persimmon Puree: You'll 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 (you'll 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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