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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
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|Serving Size: 1 Serving (1488g)|
|Recipe Makes: 1|
|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 %|
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Calories per serving: 5200
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