Ingredients
1 cup persimmon puree *
1 tsp baking soda
1 egg
1 cup sugar
1/2 cup salad oil
8 oz pitted dates (about 1-1/2 c lightly, packed), finely sn
1 3/4 cup all-purpose flour
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground cloves
1 cup chopped walnuts or pecans lemon gla, ze (recipe follo
Directions
Persimmon Puree: You'll 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 (you'll 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
Servings: 1 servings
Persimmon Bars Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
It is possible to follow the history of `recipes` far back into the distant past, in truth as far back as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, these, old cook books were just basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into starters, main meal and afters, something we still use today. He also tells us how the cooks of Roman times used a good variety of spices, including many that are still in use today such as bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods and spices from Arab countries, including coriander, basil and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cookery, most of which are now in private cookery archives. For the decades that followed, the upper classes tried to offer the most extravagent banquests, and as a consequence, the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 19th century that cooking and recipe books became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to collecting, testing, and recording recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cookery books are starting to become popular as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Persimmon Bars recipe.
