Recipe - Persimmon Bars

1 cup Persimmon puree *
1 teaspoon Baking soda
1 Egg
1 cup Sugar
One half cup Salad oil
8 ounce Pitted dates
(about 1One half cup lightly
packed), finely snipped
1 Three fourths cup Allpurpose flour
1 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
One fourth teaspoon Ground cloves
1 cup Chopped walnuts or
pecans
Lemon glaze (recipe
follows)

Persimmon Puree: You'll need fully ripe pointedtip persimmonspulp 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 1One half tsp. lemon
juice. To store, freeze in 1cup 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,
flourdusted 10 by 15inch 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 21/2
inch bars. Store covered. Makes 2One half dozen.

(From: "Cookies" by Sunset) Converted by MMCONV vers. 1.00

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini