Auntie Geralyn's Persimmon Bars!

One of my favorite things about visiting (or living) in a new place is going to the grocery store and checking out all the neat food. For example, here similar to many places except the U.S. we find our milk and eggs sitting on an unrefrigerated shelf, or if we're in the mood, we can pick up some horse steaks yes you read right, horse steaks, and grill them up for a proper swiss meal.

The other neat thing about the stores here is that they are so seasonal. The fruit and veggie selection stays true to the seasons and lately we've been seeing so many persimmons! I didn't use them in Vermont, but my grandparents had a huge persimmon tree in their yard when I was growing up, and my aunt used to make the best persimmon bars.

With Kevin gone for a few weeks, I've had a bit of spare time, so I dug out my aunt's recipe and Anna and I did some baking. These bars are so good, and seem to have room for additions if you are feeling adventurous. We followed the recipe exactly, and we're so happy with the results. These bars didn't last long in our house!

Our grocery store carries two kinds of persimmons the really smooshy ones like these for baking...

They also carry firm persimmons for slicing up and eating like an apple.

 Anyway, here's my Aunt's delicious recipe...

Ingredients-

1 Cup persimmon plup

1 tsp baking soda

1 egg

1 Cup sugar

1/2 Cup vegetable oil

8oz finely chopped dates

1 1/2 tsp lemon juice

1 3/4 Cup flour

1tsp each of, salt, cinnamon, nutmeg

1/4 tsp cloves

1 Cup chopped walnuts or pecans

*Lemon Glaze- 1 Cup powdered sugar blended with 2-3 Tbs. lemon juice

Directions-

1. Mix persimmon pulp and baking soda and set aside

2. In a large bowl lightly beat egg, stir in sugar oil, dates and lemon juice

3. Combine the flour with the salt, cinnamon, nutmeg, cloves

4. Add that mixture to the persimmon pulp-- alternating until well blended, stir in nuts

5. Spread evenly in a greased and floured jelly roll, or 9x13 

6. Bake at 350f for 22-25 minutes until browned. Cool in the oven for 5 minutes.

7. Spread with lemon glaze, and enjoy!

If you can find persimmons in your area, I highly recommend them, and if they don't sell the smooshy ones, just buy them and set them on your counter until they are nice and ripe.

Happy baking!