Best Persimmon Bars Recipes

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PERSIMMON BARS



Persimmon Bars image

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

1 cup persimmon pulp
1 teaspoon baking soda
1 egg, beaten
1 cup white sugar
½ cup vegetable oil
1 cup raisins
1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
¼ teaspoon ground cloves
1 cup chopped walnuts
1 cup confectioners' sugar
2 tablespoons lemon juice

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



Glazed Persimmon Bars image

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

1 cup mashed ripe persimmon pulp
1 cup sugar
1/2 cup vegetable oil
1 egg
1-1/2 teaspoons lemon juice
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves, optional
1-1/2 cups chopped dates or raisins
1 cup chopped nuts
GLAZE:
1 cup confectioners' sugar
2 tablespoons lemon juice

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.

LEMON-GLAZED PERSIMMON BARS



Lemon-Glazed Persimmon Bars image

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

For bars
3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total)
1 1/2 teaspoons fresh lemon juice
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 large egg
1 cup granulated sugar
1/2 cup vegetable oil
1 cup loosely packed dried pitted dates (5 oz), finely chopped
1 cup walnuts or pecans (3 1/2 oz), finely chopped
For glaze
1 cup confectioners sugar
2 tablespoons fresh lemon juice
1/8 teaspoon finely grated fresh lemon zest

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.

LEMON GLAZED PERSIMMON BARS



Lemon Glazed Persimmon Bars image

When it comes to persimmons, a little really does go a long way. These bars are rich and decadently delicious!

Provided by Mercy

Categories     Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 14

1 large egg
1 cup granulated sugar
1 1/2 cups dates, chopped
1 1/2 teaspoons lemon juice
1 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup persimmon pulp
1 cup walnuts, chopped
1 cup powdered sugar
2 tablespoons lemon juice

Steps:

  • Preheat oven to 350°F.
  • Combine egg, sugar, and finely chopped dates in a bowl; mix well.
  • Stir in 1 1/2 teaspoons lemon juice and baking soda.
  • Add a mixture of flour, salt, cinnamon, nutmeg, and cloves alternately with pureed persimmons, mixing well after each addition.
  • Stir in chopped walnuts.
  • Spread in a greased and floured 9x13-inch baking pan and bake for 25 minutes, or until light brown.
  • Cool for 5 minutes.
  • Glaze with a mixture of powdered sugar and 2 tablespoons lemon juice.
  • Cool completely before cutting into bars.

PERSIMMON BARS WITH LEMON GLAZE



Persimmon Bars With Lemon Glaze image

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

1 1/4 cups persimmons, diced fine
1 teaspoon baking soda
1 large egg
1 cup granulated sugar
1/2 cup canola oil
1 cup dates, chopped
1 tablespoon lemon juice
1 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon clove
1 cup walnuts, chopped (or pecans)
1/2 cup powdered sugar
2 tablespoons lemon juice

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.

PERSIMMON BARS



Persimmon Bars image

You NEED to try these. A very unusual and delicious recipe that has been passed down in the family for years.

Provided by sofie-a-toast

Categories     Bar Cookie

Time 20m

Yield 20 bars, 20 serving(s)

Number Of Ingredients 13

1 cup raisins
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon salt
1 teaspoon lemon rind
1 cup nuts
1/2 teaspoon nutmeg
1 soft persimmon (make sure it's really really ripe)

Steps:

  • Cream the butter and then beat in the sugar.
  • Add the eggs one at a time and beat well.
  • Peel and mush the persimmon, mix it with the baking soda, and then add to the creamed mixture.
  • Add the flour, spices and salt.
  • Blend in lemon rind, raisins and nuts.
  • Turn into a greased 13 by 9 pan and bake at 350 degrees for 20-30min.
  • Frost with your favorite icing.

PERSIMMON BARS



Persimmon Bars image

Got this recipe from my old friend Lamont-enjoy!

Provided by Monica Ramey

Categories     Cookies

Number Of Ingredients 14

1 c persimmon pulp
1 tsp baking soda
1 egg, beaten
1 c white sugar
1/2 c vegetable oil
1 c raisins
1 1/2 c all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1/4 tsp ground cloves
1 c chopped walnuts
1 c confectioner's sugar
2 Tbsp lemon juice

Steps:

  • 1. 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.

LEMON-GLAZED PERSIMMON BARS RECIPE - (4/5)



Lemon-Glazed Persimmon Bars Recipe - (4/5) image

Provided by dcarriger56

Number Of Ingredients 13

1 cup persimmon plup mixed with 1 1/2 teaspoons lemon juice
1 teaspoon baking powder
1 egg
1 cup sugar
1/2 cup salad oil
1 cup raisins
1 3/4 cups unsifted flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped walnuts
LEMON GLAZE

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

LEMON GLAZED PERSIMMON BARS



Lemon Glazed Persimmon Bars image

Yield 30 bars

Number Of Ingredients 15

1 cup persimmon pulp with 1 1/2 teaspoons lemon juice
1 teaspoon baking soda
1 egg
1 cup sugar
1/2 cup oil
8 ounces pitted dates, chopped
1 3/4 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon cloves
1 cup chopped pecans or walnuts
------------------------------
Lemon Glaze:
1 cup unsifted powdered sugar
2 tablespoons lemon juice

Steps:

  • Mix pulp with baking soda. Lightly beat egg. Stir in sugar, oil, and dates. Combine flour with cinnamon, nutmeg, and cloves. Add to date mixture alternately with the persimmon pulp just until well blended. Stir in nuts. Spread evenly in a greased and floured jellyroll pan (10x15-inches). Bake in a 350° oven until lightly browned, about 25 minutes. Cool for 5 minutes, then spread with lemon Glaze. Cool thoroughly, then cut into bars, about 3x1 1/2-inches. Keep well wrapped. Lemon Glaze: Blend until smooth.

Nutrition Facts : Nutritional Facts Serves

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