Persimmon Bars Food

PERSIMMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
• In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
• In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
• Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

PERSIMMON BARS

Steps:

• Cream the butter and then beat in the sugar.
• Add the eggs one at a time and beat well.
• Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
• Add the flour, spices and salt.
• Blend in lemon rind, raisins and nuts.
• Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
• Frost with your favorite icing.

GLAZED PERSIMMON BARS

Steps:

• In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Combine glaze ingredients; spread over bars.

LEMON-GLAZED PERSIMMON BARS

Steps:

• Make bars:
• Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
• Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
• Sift together flour, salt, and spices in another small bowl.
• Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
• Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
• Glaze and cut bars:
• Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.

PERSIMMON BARS WITH LEMON GLAZE

Steps:

• Mix baking soda into diced persimmons (they will be nearly pulp, but have a few chunks left).
• In a large bowl, lightly beat egg, stir in sugar, oil, 1 Tblsp lemon juice and dates.
• Combine flour with salt and spices in a separate bowl.
• Add flour mixture to date mixture, alternating with persimmons, just until well blended.
• Stir in nuts and spread evenly in 10 x 15" jelly roll pan that has been greased and floured.
• Bake at 350 degrees for about 20-25 minutes (test for doneness with a pick). Cool for 5 minutes.
• Mix powdered sugar with 2 Tblsp lemon juice and drizzle over bars.
• Cool completely and cut into 1 x 1 1/2" bars.

LEMON GLAZED PERSIMMON BARS

Steps:

• Preheat oven to 350°F.
• Combine egg, sugar, and finely chopped dates in a bowl; mix well.
• Stir in 1 1/2 teaspoons lemon juice and baking soda.
• Add a mixture of flour, salt, cinnamon, nutmeg, and cloves alternately with pureed persimmons, mixing well after each addition.
• Stir in chopped walnuts.
• Spread in a greased and floured 9x13-inch baking pan and bake for 25 minutes, or until light brown.
• Cool for 5 minutes.
• Glaze with a mixture of powdered sugar and 2 tablespoons lemon juice.
• Cool completely before cutting into bars.