"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Persimmon Bars with Lemon Glaze Recipe

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This recipe for Persimmon Bars with Lemon Glaze, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Ross
Added: Thursday, January 12, 2006


1 cup persimmon pulp 1 tsp baking soda
1 egg 1 cup sugar
1/2 cup veg. Oil 1 cup dates, chopped
1-3/4 cup flour, unsifted or raisins
1 tsp ea: salt, cinnamon, nutmeg 1/4 tsp ground cloves
1 cup walnuts or pecans, chopped
1 cup unsifted powdered sugar
2 Tbsp lemon juice
Blend powdered sugar with lemon juice until smooth

Heat oven to 350. Mix persimmon pulp with soda and set aside. In a
large bowl, lightly beat the egg, stir in sugar, oil and dates. Combine
flour with salt, cinnamon, nutmeg and cloves; add to date mixture
alternately with the persimmon pulp just until well blended. Stir in
nuts. Spread evenly in greased and floured 13x9 inch pan and bake
about 25 mins or until lightly browned. Cool in the pan on a rack for
5 minutes. Then spread with lemon glaze. Cool thoroughly and cut
into bars.

Number Of Servings:
Number Of Servings:
40-50 Bars
Personal Notes:
Personal Notes:
NOTE: Persimmon pulp may be
frozen to use later with excellent results.




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