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Persimmon Bars
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| Original recipe makes 12 servings | |
| 1 cup | persimmon pulp |
| 1 teaspoon | baking soda |
| 1 | egg, beaten |
| 1 cup | white sugar |
| 1/2 cup | vegetable oil |
| 1 cup | raisins |
| 1 1/2 cups | all-purpose flour |
| 1 teaspoon | ground cinnamon |
| 1 teaspoon | ground nutmeg |
| 1 teaspoon | salt |
| 1/4 teaspoon | ground cloves |
| 1 cup | chopped walnuts |
| 1 cup | confectioners' sugar |
| 2 tablespoons | lemon juice |
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Directions
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.
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