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Persimmon Bars

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 cups lightly packed), chopped
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp. ground cloves
1 cup chopped walnuts or pecans
Lemon glaze (recipe follows)

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 and
spread over cookies. Let cool completely; then cut into 2 by 2-1/2
inch bars. Store covered.

Makes 2-1/2 dozen.


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.


Lemon Glaze

In a small bowl, stir together 1 cup powdered sugar and 2 tbs.
lemon juice until smooth.

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