Try this Persimmon Bars recipe, or contribute your own.

Still searching for what to cook ?

Name: Persimmon Bars
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 ts Cinnamon; 1/2 c Salad oil; 1 Egg; 1/4 ts Ground cloves; 1 c walnuts Chopped; 1 3/4 c All-purpose flour; 1 ts Nutmeg; 1 ts Baking soda; 1 c Persimmon puree *; 8 oz dates Pitted; 1 c Sugar; 1 ts Salt

Find the most delicious recipes here

INGREDIENTS

1 ts Cinnamon
1/2 c Salad oil
1 Egg
1/4 ts Ground cloves
1 c walnuts ; Chopped
1 3/4 c All-purpose flour
1 ts Nutmeg
1 ts Baking soda
1 c Persimmon puree *
8 oz dates ; Pitted
1 c Sugar
1 ts Salt

Servings

INSTRUCTIONS

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

NOTES

Alert editor

Persimmon Bars

1 ts Cinnamon
1/2 c Salad oil
1 Egg
1/4 ts Ground cloves
1 c walnuts Chopped
1 3/4 c All-purpose flour
1 ts Nutmeg
1 ts Baking soda
1 c Persimmon puree *
8 oz dates Pitted
1 c Sugar
1 ts Salt

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

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1488g)
Recipe Makes: 1

Calories: 5200
Calories from Fat: 1099 (21%)

Amt Per Serving		% DV

	Total Fat 122.1g	163 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 17.9g
	Polyunsanturated Fat 84g
Cholesterol 211.5mg		65 %
Sodium 4117.7mg		142 %
Potassium 3228.2mg		85 %
Total Carbohydrate 1031g		303 %
	Dietary Fiber 33.7g	135 %
	Sugars, other 997.3g
Protein 52.6g		75 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 5200

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

Sandwich Bar

by stevemur

Soup Bar

by rotts4me

Salad Bar

by bgkniss1986

REVIEW THIS RECIPE

REVIEWS

es1538

I liked the flavor and the texture. I substituted light and dark raisins for the dates and like it very well. If using dates, be sure that they are chopped. I added a few drops of water to the lemon glaze to lighten the consistency and make it more spreadable. I also added one - only one! - drop of red food coloring, which gave it a pale pastel tint. Since these are quite rich, I cut the bars 1" x 2". My guests enjoyed the bars, too.

13y

Kassie2

I got this recipe from my neighbor 24 years ago and finally misplaced it one day. Thank goodness you have it here on the Internet! This recipe is now an autumn tradition at our house and I would be heartbroken if I could never taste these elegant, delicious bars again. The dates give them the perfect texture and n my opinion they are just not the same without them, though I believe the original recipe in Sunset listed them as "optional." One thing that is missing from the posted recipe is the fact that the dates need to be SNIPPED into smaller peices, they should not be added whole to the mix. The smaller the better, if you have the patience for it. The persimmon bars are equally as good with pecans as with walnuts. The lemony glaze is a perfect compliment to the yummy spicy sweetness of these delectable goodies. I do like to add a little extra lemon when I prepare the glaze. The first time you make them, they may seem a bit time consuming because of the three different steps involved, preparing the puree and snipping the dates, but trust me it is well worth it and you will be faster next time. They also smell divine while they are baking. This will be a new family favorite and an excellent choice for company dessert or to bring to a pot luck. Thanks so much for posting it here!

13y