LEMON-GLAZED PERSIMMON BARS RECIPE - (4/5)
Provided by dcarriger56
Number Of Ingredients 13
Steps:
- Mix together the pulp and baking powder soda. Beat the egg, then add the sugar, oil and plup mixture. Add the raisins. Combine the flour, salt and spices and add to the persimmon mixture. Stir in the nuts. Spread in a oiled and floured pan. bake at 350F. for 25 minutes, or until done. Cool for 5 minutes. Spread with the Lemon Glaze. Cool, then cut into 2inch bars. keep wraped note the bars freeze well
PERSIMMON BARS WITH LEMON GLAZE
These are very sweet, which is why the bars are cut into small pieces, but the flavor is wonderful. There is a similar recipe on Zaar, but it has some differences and seems the method was giving reviewers a problem so I thought I'd post this as an alternative.
Provided by GrammaJeanne
Categories Bar Cookie
Time 45m
Yield 100 bars, 50 serving(s)
Number Of Ingredients 15
Steps:
- Mix baking soda into diced persimmons (they will be nearly pulp, but have a few chunks left).
- In a large bowl, lightly beat egg, stir in sugar, oil, 1 Tblsp lemon juice and dates.
- Combine flour with salt and spices in a separate bowl.
- Add flour mixture to date mixture, alternating with persimmons, just until well blended.
- Stir in nuts and spread evenly in 10 x 15" jelly roll pan that has been greased and floured.
- Bake at 350 degrees for about 20-25 minutes (test for doneness with a pick). Cool for 5 minutes.
- Mix powdered sugar with 2 Tblsp lemon juice and drizzle over bars.
- Cool completely and cut into 1 x 1 1/2" bars.
LEMON-GLAZED PERSIMMON BARS
Categories Cookies Citrus Fruit Dessert Bake Christmas Lemon Date Pecan Walnut Fall Winter Persimmon Cinnamon Nutmeg Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes 32 bars
Number Of Ingredients 18
Steps:
- Make bars:
- Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour.
- Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.)
- Sift together flour, salt, and spices in another small bowl.
- Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts.
- Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack.
- Glaze and cut bars:
- Stir together all glaze ingredients until smooth, then spread over top of cooled cake. Cut crosswise into 8 strips, then lengthwise into fourths, for a total of 32 bars.
VEGAN LEMON BARS
Like our favorite traditional lemon bars, these vegan ones are tangy, not too sweet and super lemony. But as the topping-a combination of vegan sugar, flour, cornstarch and cashew milk-is egg-free, it's boiled rather than baked on the shortbread base. The sunny color comes from a pinch of turmeric in lieu of egg yolks (don't worry, you won't taste it). Using a virgin coconut oil in the base lends a lovely coconut note. Refined coconut oil is fine, too, but it is flavorless. You can replace the oil in both the base and topping with vegan butter (see Cook's Note).
Provided by Food Network Kitchen
Categories dessert
Time 6h45m
Yield Sixteen 2-inch squares or thirty-two 1-by-2-inch bars
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Line an 8-by-8-inch baking pan with two 8-by-16-inch pieces of aluminum foil so the foil extends over all 4 sides.
- For the base: Pulse the flour, confectioners' sugar, lemon zest and salt in a food processor to combine (about 4 long pulses). Scatter bits of the chilled coconut oil across the top and pulse about 10 times to distribute the oil; the mixture will be dry and sandy. Sprinkle the cashew milk over the top and pulse about 6 times to form a homogenous and sticky dough, like a soft sugar cookie dough.
- Spoon chunks of the dough evenly across the prepared pan, then press it firmly but gently into the bottom, sides and corners, wetting your hands slightly with cool water to keep the dough from sticking to them. Poke 12 or so holes across the dough with a fork.
- Bake until the edges of the dough are light golden brown and the top is dry, about 30 minutes. About halfway through, it may puff away from the pan in spots; poke those spots with a fork or carefully press back down with your hand. Continue to bake, checking once or twice more and repeating as needed. Transfer the pan to a wire rack and set aside.
- For the topping: Whisk together the granulated sugar, cornstarch, flour, lemon zest and turmeric in a small saucepan. (The color won't turn bright yellow right away, so don't be tempted to add more turmeric.) Whisk in the cashew milk and lemon juice.
- Bring the mixture to a boil over medium-high heat, whisking constantly, about 5 to 6 minutes. Once it comes to a boil, continue to boil and whisk for 2 minutes more. The bubbles will get slower and pop bigger as the mixture thickens; you can reduce the heat to a strong simmer if you are concerned a bubble might burst and burn your hand.
- Remove from the heat, add the coconut oil and whisk until melted and thoroughly incorporated. Scrape the mixture over the baked base and spread to the sides of the pan in an even layer. Cool to room temperature, about 1 hour. Cover with foil and refrigerate at least 4 hours and up to 8 hours.
- When the bars are ready, lift the foil from the pan using the overhangs, then slide the base onto a cutting board. Let the bars come to room temperature, about 1 hour or more, depending on the temperature in your kitchen.
- Slice into sixteen 2-inch squares or thirty-two 1-by-2-inch bars (they are very rich, so you may prefer the smaller size). Dust the tops with confectioners' sugar before serving (see Cook's Note). The bars will keep in an airtight container at room temperature for 2 days.
PERSIMMON BARS
Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.
Provided by Jessica Eymann
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
- In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.
- In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.
- Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.
Nutrition Facts : Calories 371.2 calories, Carbohydrate 55.4 g, Cholesterol 15.5 mg, Fat 16.4 g, Fiber 1.8 g, Protein 4.1 g, SaturatedFat 2.3 g, Sodium 306.6 mg, Sugar 27.4 g
GLAZED PERSIMMON BARS
Persimmons are a brightly colored, glossy orange red skinned fruit. It's an excellent source of vitamin A, a good source of vitamin C and rich in fiber. It stars in these dessert bars.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the persimmon, sugar, oil, egg and lemon juice. Combine the flour, baking soda, salt and spices; add to sugar mixture. Stir in dates and nuts. , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Combine glaze ingredients; spread over bars.
Nutrition Facts : Calories 99 calories, Fat 4g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 1g fiber), Protein 1g protein.
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