Recipes from My Kitchen Made with Love

After sharing some scrumptious photos yesterday of things that are “sweet,” Hugh, from Hugh’s Views and News, asked me to share the recipes that go along with the photos I submitted for his photo challenge. Here they are!

Ron’s Banana Bread

I swear I just bought those bananas a few days ago!  Nevertheless, there on my counter were bananas that were so ripe they had fallen from the stand they perch on.  Nothing left to do at this point but make banana bread, my husband’s favorite.

Now, to be honest, I have a recipe from The Betty Crocker Cookbook that I like to use. However, I have made some changes to adapt the recipe to our needs.  The banana bread recipe is categorized as,  “Heirloom Recipe and New Twist,”  found on page 101.

The first thing I did was assemble all of the ingredients.  Everyone has made a version of banana bread so I will share the Betty Crocker recipe here with my changes in italics.

BANANA BREAD (Lower Calorie)

1 1/4 cups sugar

1/2 cup butter, softened *** Instead of butter, I used 1/2 cup coconut oil

2 eggs

1 1/2 cups very ripe bananas  *** I used 6 small to medium bananas

1/2 cup buttermilk *** I used 1/2 cup Greek Yogurt (plain)

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

*** 1 teaspoon baking powder (gets fluffier and not so dense)

1 cup chopped nuts (if desired)

Heat your oven to 350 degrees F.  Grease the bottom of your pans.  I used glass baking dishes and a bread pan.

I beat the coconut oil, the sugar and the eggs first until they were fluffy.  Then I added the bananas, Greek Yogurt, vanilla, salt, baking soda, and the baking powder.  Lastly, I added the flour.  I used my hand mixer and blended all the ingredients until it was nice and creamy.

I put the mixture evenly into the three pans.  I forgot to add the nuts, so I improvised and added them to the tops of the banana bread mixture.  It really turns out good like this although, it is a little harder to cut.

Baking time is always a challenge for me.  I have a convection oven and with the three different sizes of pans I have to adjust and watch closely.

In the picture above, the small dish (back left) took about 20 minutes, the dish at the left front took 35 minutes, and the loaf pan on the right took the full 45 minutes.  Test your banana breads as you go.  It all depends on how hot your oven cooks.

This recipe freezes well and I will wrap them in foil and then put them in a plastic freezer bag and store them.  They can be frozen for quite a few months.  This way, if you need a quick dessert, you can just pull a banana bread out, let it thaw, and enjoy the flavors of homemade banana bread!

P. S.  My husband likes whipped cream on his… he says that is the secret.

~*~

Apple Streusel Slab Pie

There is nothing better than a big slice of warm apple pie with ice cream, or cool-whip, or real whipped cream!  I have struggled to find a Weight Watchers friendly version forever.  Guess what?  I found one and it is better than real apple pie.  Just ask my wonderful husband, Ron and he will tell you it is the best.

I follow hungry-girl.com and am always on the lookout for low-fat, smart calorie versions of higher fat foods.  This recipe can be found here.  I have changed a few things here and there.  (My changes are in italics).  I think that you will love this Hungry Girl recipe too:

Apple Streusel Slab Pie

1/12th of pie (1 piece about 3″ X 4″): 173 calories, 4.5g fat, 239mg sodium, 31.5g carbs, 1.5g fiber, 19g sugars, 1.5g protein — Points Plus® value 5*

Prep: 30 minutes
Cook: 1 hour
Cool: 10 minutes

Ingredients:

          
Pie
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative)
8 cups peeled and sliced Fuji apples (about 8 medium apples)  OR :  6 small Fuji apples peeled and sliced; 2 Bosc pears, sliced; and 2 cups of fresh cranberries
1 tbsp. lemon juice
1/4 cup granulated white sugar (or Another HG Alternative)
1/4 cup brown sugar (not packed)
2 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt



Streusel
4 sheets (16 crackers) low-fat graham crackers, finely crushed
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
2 tbsp. brown sugar (not packed) and 1/2 cup walnuts (or pecans)

Directions:
Preheat oven to 350 degrees. Spray a 9″ X 13″ baking pan with nonstick spray.
Place dough in the pan, and stretch into a large rectangle of even thickness, covering the bottom of the pan. Pierce several times with a fork.

Place apples (pears, cranberries) in a large bowl. Top with lemon juice, and toss to coat.


In a medium bowl, combine remaining pie ingredients.

Add mixture to the large bowl, and toss to coat. Evenly spoon apple mixture onto the dough sheet. Cover the pan with foil, and bake for 30 minutes.

Meanwhile, in another medium bowl, combine streusel ingredients. Mash and stir until well mixed and crumbly.
Remove foil. Evenly sprinkle streusel over the apple mixture.

Bake until apples are soft, about 30 more minutes. (Keep an eye on the crust — it will burn if cooked too long.)
Let pie cool slightly, about 10 minutes. Slice and serve!

MAKES 12 SERVINGS

HG Alternative: If you can’t find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.
Another HG Alternative: If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the white sugar, each serving will have 159 calories, 28g carbs, and 14.5g sugars (Points Plus® value 4*).  If you add nuts to the pie, make sure and add a point – Points Plus value 5.

That is all there is to it!  This is a fabulous and quick dessert to make.  I believe you could use peaches, plums, or any other fruit you have an abundance of with the apples to give it a different flavor.

Happy Easter everyone! Thanks for stopping by,

Low-Calorie Shamrock Shake Recipe | Hungry Girl

Hungry Girl has the best way to celebrate St. Patrick’s Day! Enjoy! ❤

Love the McDonald’s Shamrock Shake but not all the calories and sugar it contains? This healthy recipe is here to save the day!

Source: Low-Calorie Shamrock Shake Recipe | Hungry Girl

All-Natural Dessert Recipe: Raspberry Streusel Bars | Hungry Girl

I had to share this dessert! ❤

Clean eating is great… but that doesn’t mean you have to skip dessert! We’ve got a sweet ‘n healthy new recipe that’s low in calories and delicious: Raspberry Streusel Bars!

Source: All-Natural Dessert Recipe: Raspberry Streusel Bars | Hungry Girl

10 Healthier Christmas Cookie Recipes Under 135 Calories ‹ Hello Healthy

Make Santa Claus’s “nice” list with a batch of jolly holiday cookies! We know you have a lot of options so we’ve put together a list of cookies that trim down on the traditi…

Source: 10 Healthier Christmas Cookie Recipes Under 135 Calories ‹ Hello Healthy

Cooking with Silver – Gluten-Free/Dairy-Free Strawberry Cake

Berry Nice Gluten-Free, Dairy-Free Strawberry Cake from Gluten-Free & More. This website is amazing! Check it out!

SERVES 16

By Beth Hillson

Photography by Oksana Charla

We’re suckers for strawberries and this tasty dessert takes them to new flavor heights. Use frozen, unsweetened whole strawberries for the puree, as they’re softer and easier to work. Use summer’s best fresh strawberries to garnish the frosted gluten-free cake. You can add a touch of red food coloring to the batter to create a deeper rosy color.  For best results, do not replace the eggs in this recipe.

-White rice flour, to dust pans
1 (16-ounce) bag frozen unsweetened whole strawberries
2½ cups Beth’s Cake & Pastry Flour Blend
4 teaspoons baking powder
1¼ teaspoons xanthan gum
½ teaspoon salt
¼ teaspoon baking soda
¾ cup (1½ sticks) unsalted butter or dairy-free alternative, room temperature
1½ cups sugar
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 tablespoons milk of choice, room temperature
1-2 drops pink or red food coloring, optional

1. Preheat oven to 350°F. Lightly grease two 9-inch round pans. Dust with rice flour. Set aside.

2. Slightly thaw strawberries. Puree in a food processor. Transfer to a mesh strainer and set over a bowl. Using a rubber spatula, push the puree through the strainer. Then scrape the underside of the strainer, catching puree in the bowl. Repeat until just seeds and pulp remain in the strainer. You should have about 1¼ to 1½ cups puree. Set aside and discard seeds and pulp.

3. Combine flour blend, baking powder, xanthan gum, salt and baking soda in a large bowl. Mix well.

4. In a large mixing bowl, cream butter and sugar until smooth and fluffy. Add eggs and vanilla and beat at medium speed 2 minutes. Add dry ingredients and beat to combine. Fold in ¾ cup strawberry puree. (Reserve remainder of puree for Strawberry Cream Cheese Frosting.)

5. Add milk and beat until smooth. Add a drop or two of pink or red food coloring if you’d like the batter to be a deeper pink color.

6. Divide batter evenly between prepared pans and smooth tops.

7. Place in preheated oven and bake 23 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans before removing to frost with Strawberry Cream Cheese Frosting.

Photography by Oksana Charla

Dairy-Free Strawberry Cream Cheese Frosting

MAKES 3½ CUPS

1 (8-ounce) package low-fat cream cheese or dairy- free cream cheese, softened
4 tablespoons (½ stick) unsalted butter or dairy- free alternative, softened
½ cup pureed strawberries
1 teaspoon pure vanilla extract
3-5 cups confectioners’ sugar
1 tablespoon milk of choice, if needed
-Fresh strawberries, sliced or halved, for garnish

1. Beat cream cheese and butter together until smooth. Add strawberry puree and vanilla extract and beat.

2. Slowly add sugar in 1-cup batches until desired sweetness and consistency is achieved. Slowly add a tiny bit of milk if a thinner consistency is desired.

3. Frost cooled cake and garnish with fresh strawberries. Refrigerate cake until ready to serve.

Each serving with frosting contains 415 calories, 15g total fat, 9g saturated fat, 0g trans-fat, 77mg cholesterol, 264mg sodium, 68g carbohydrate, 1g fiber, 49g sugars, 4g protein, 43 Est GL.

Recipe by food editor Beth Hillson

Beth’s Gluten-Free Cake & Pastry Flour Blend

MAKES 2½ CUPS

This gluten-free flour blend includes sorghum and cornstarch. Sorghum is light and less grainy than rice flour. It absorbs moisture more evenly, thanks to its finer grind, and it contains valuable nutrients and fiber. Cornstarch lightens the texture and adds structure to the cake. If you’re avoiding corn, use tapioca or potato starch instead.

1 cup white rice flour
¾ cup sorghum flour
¾ cup cornstarch, tapioca starch/flour or potato starch (not potato flour)

1. Whisk ingredients together. Store in a tightly covered container in the refrigerator. Bring to room temperature before using.

Each cup contains 520 calories, 4g total fat, 0g saturated fat, 0g trans-fat, 0mg cholesterol, 4mg sodium, 116g carbohydrate, 4g fiber, 0g sugars, 80g protein.

Thanks for popping in today! I can feel the magic in the air today! Happy Thursday!

Cooking with Silver – Gluten-Free Chocolate Chip Cookies

Silver found another amazing gluten-free recipe to share with you, this time from Gluten Free & More. These cookies look like they are easy to make too! Enjoy!

MAKES 4 DOZEN COOKIES

By Sueson Vess

PHOTOGRAPHY BY CORY DERUSSEAU

Back by popular demand, these chewy homemade chocolate chip cookies are a readers’ favorite. This recipe can be made with egg replacement; see instructions below.

1¾ cups quinoa flakes or certified gluten-free oats (not instant oatmeal)
1¾ cups gluten-free all-purpose flour blend of choice
1 teaspoon baking soda
1 teaspoon xanthan gum (omit if included in your flour blend)
½ teaspoon salt
½ cup (1 stick) non-hydrogenated shortening, organic coconut oil or gluten-free margarine
1 cup dark brown sugar, maple sugar or *organic Sucanat, firmly packed
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (10-ounce) package gluten-free, dairy-free chocolate chips (about 2 cups)
1 cup chopped walnuts, optional

1. Preheat oven to 375°F. Line 2 cookies sheets with parchment paper.

2. Finely grind quinoa flakes or gluten-free oats in a food processor. Add flour blend, baking soda, xanthan gum and salt and blend 5 seconds. Set aside.

3. Using a stand mixer or hand-held mixer, cream together shortening, brown sugar and granulated sugar in large bowl until well blended.

4. Beat in eggs and vanilla. Gradually add dry ingredients, beating until combined.

5. Stir in chocolate chips and walnuts, if using.

6. Form each cookie using 1 rounded tablespoon of dough. Place dough on prepared cookie sheets and flatten cookies slightly using the bottom of a glass.

7. Place cookies in preheated oven and bake until edges are golden brown, about 11 minutes.

8. Remove from oven and cool 5 minutes on cookie sheets. Transfer to a rack and cool completely.

Each cookie contains 113 calories, 5g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 55mg sodium, 17g carbohydrate, 1g fiber, 7g sugars, 1g protein, 11 Est GL.

For Egg-Free Chocolate Chip Cookies, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let cool. Use this mixture to replace 2 eggs in step 4.

*According to the website Organic Sucanat is:

“Fair Trade Organic Sucanat® (which stands for Sugar Cane Natural), is a whole unrefined cane sugar. In fact, it’s the least refined cane sugar you can find outside of a cane stalk.  It’s made by simply crushing freshly cut sugar cane, extracting the juice and heating it in a large vat. Once the juice is reduced to a rich, dark syrup, it is hand-paddled. Hand paddling cools and dries the syrup, creating the flavorful dried granules we call Sucanat. Nothing is added and nothing is taken out!  It contains trace amounts of iron, calcium, vitamin B6, potassium and chromium.  No chemicals, bone char, or animal by-products are used to make or de-colorize this sugar making it ideal for vegans too.”

Thanks for stopping by to see what I am up to. I will see you all again!

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No Flour Chocolate Cake

I have been on a quest searching for a gluten-free alternative to chocolate cake. It also had to be Weight Watchers Points Plus friendly, so it has been interesting. You can imagine my delight when I found this recipe on Hungry Girl’s website this morning! I just had to share it!

Image credit and recipe credit: HungryGirl.com

HG’s Fudgy Flourless Chocolate Cake

No-Flour Power

Black beans are the best thing to happen to baked goods since canned pumpkin! You won’t believe how delicious this chocolate cake is. And NO, you can’t taste the black beans — just rich chocolatey deliciousness. Game-changing recipe here, people…

Prep: 15 minutes
Cook: 40 minutes
Cool: 1 hour

Ingredients: 
One 15-oz. can black beans, drained and rinsed
1/2 cup unsweetened cocoa powder
1/2 cup (about 4 large) egg whites
1/3 cup unsweetened applesauce
1/3 cup canned pure pumpkin
1/4 cup Truvia spoonable calorie-free sweetener (or another no-calorie granulated sweetener; see HG FYI)
1 1/2 tsp. baking powder
1 tsp. vanilla extract
1/4 tsp. salt
3 tbsp. mini semi-sweet chocolate chips

Directions: 
Preheat oven to 350 degrees. Line a 9″ round cake pan with foil, and generously spray with nonstick spray.

Place all ingredients except chocolate chips in a food processor. Puree until completely smooth and uniform.

Fold in 1 tbsp. chocolate chips.

Spread mixture into the baking pan, and smooth out the top.

Evenly top with remaining 2 tbsp. chocolate chips, and lightly press into the batter.

Bake until a toothpick inserted into the center comes out mostly clean, 35 – 40 minutes.

Let cool completely, about 1 hour.

Refrigerate leftovers. (This cake tastes great chilled.)

MAKES 8 SERVINGS

Serving Size: 1/8th of cake
Calories: 100
Fat: 2.5g
Sodium: 310mg
Carbs: 22g
Fiber: 4.5g
Sugars: 5g
Protein: 5.5g 

PointsPlus® value 3*

HG FYI: Truvia spoonable calorie-free sweetener is about twice as sweet as sugar. If using a no-calorie granulated sweetener that measures cup-for-cup like sugar instead of Truvia, double the amount called for in this recipe.

Thanks for stopping by,

Apple Streusel Slab Pie

There is nothing better than a big slice of warm apple pie with ice cream, or cool-whip, or real whipped cream!  I have struggled to find a Weight Watchers friendly version forever.  Guess what?  I found one and it is better than real apple pie.  Just ask my wonderful husband, Ron and he will tell you it is the best.

Recipes from my kitchen

I follow hungry-girl.com and am always on the lookout for low-fat, smart calorie versions of higher fat foods.  This recipe can be found hereI have changed a few things here and there.  (My changes are in italics).  I think that you will love this Hungry Girl recipe too:

Apple Streusel Slab Pie

2015-01-16 09.41.33

1/12th of pie (1 piece about 3″ X 4″): 173 calories, 4.5g fat, 239mg sodium, 31.5g carbs, 1.5g fiber, 19g sugars, 1.5g protein — Points Plus® value 5*

Prep: 30 minutes
Cook: 1 hour
Cool: 10 minutes

Ingredients:

2015-01-16 08.02.45          2015-01-16 08.24.21
Pie
1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (or HG Alternative)
8 cups peeled and sliced Fuji apples (about 8 medium apples)  OR :  6 small Fuji apples peeled and sliced; 2 Bosc pears, sliced; and 2 cups of fresh cranberries
1 tbsp. lemon juice
1/4 cup granulated white sugar (or Another HG Alternative)
1/4 cup brown sugar (not packed)
2 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt

2015-01-16 08.44.20
Streusel
4 sheets (16 crackers) low-fat graham crackers, finely crushed
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
2 tbsp. brown sugar (not packed) and 1/2 cup walnuts (or pecans)

Directions:
Preheat oven to 350 degrees. Spray a 9″ X 13″ baking pan with nonstick spray.
Place dough in the pan, and stretch into a large rectangle of even thickness, covering the bottom of the pan. Pierce several times with a fork.

2015-01-16 08.29.14

Place apples (pears, cranberries) in a large bowl. Top with lemon juice, and toss to coat.

2015-01-16 08.02.45
In a medium bowl, combine remaining pie ingredients.

2015-01-16 08.34.25

Add mixture to the large bowl, and toss to coat. Evenly spoon apple mixture onto the dough sheet. Cover the pan with foil, and bake for 30 minutes.

Meanwhile, in another medium bowl, combine streusel ingredients. Mash and stir until well mixed and crumbly.
Remove foil. Evenly sprinkle streusel over the apple mixture.

2015-01-16 09.09.40
Bake until apples are soft, about 30 more minutes. (Keep an eye on the crust — it will burn if cooked too long.)
Let pie cool slightly, about 10 minutes. Slice and serve!

MAKES 12 SERVINGS

HG Alternative: If you can’t find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then just pinch/seal up the perforations for a seamless sheet.
Another HG Alternative: If made with an equal amount of Splenda No Calorie Sweetener (granulated) in place of the white sugar, each serving will have 159 calories, 28g carbs, and 14.5g sugars (Points Plus® value 4*).  If you add nuts to the pie, make sure and add a point – Points Plus value 5.

That is all there is to it!  This is a fabulous and quick dessert to make.  I believe you could use peaches, plums, or any other fruit you have an abundance of with the apples to give it a different flavor.

Thanks for visiting me today.  I enjoyed sharing my recipes with you,

Silver Threading signature

Healthy Autumn Banana Bread

NanoPoblano

I swear I just bought those bananas a few days ago!  Nevertheless, there on my counter were bananas that were so ripe they had fallen from the stand they hang from.  There is nothing left to do at this point, but make banana bread, my husband’s favorite.

Now to be honest, I have a recipe from The Betty Crocker Cookbook that I like to use. However, I have made some healthy changes to adapt the recipe to our needs.  The banana bread recipe is categorized as,  “Heirloom Recipe and New Twist,”  found on page 101.

2014-07-07 11.32.29

The first thing I did was assemble all of the ingredients.  Everyone has made a version of banana bread so I will share the Betty Crocker recipe here with my changes in italics.

BANANA BREAD (Lower Calorie)

1 1/4 cups sugar

1/2 cup butter, softened *** Instead of butter, I used 1/2 cup coconut oil

2 eggs

1 1/2 cups very ripe bananas  *** I used 6 small to medium bananas

(I have also used canned pumpkin if I don’t have enough bananas to fill the 1 1/2 cups)

1/2 cup buttermilk *** I used 1/2 cup Greek Yogurt (plain)

1 teaspoon vanilla

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

*** 1 teaspoon baking powder (gets fluffier and not so dense)

1 cup chopped nuts (if desired)

Heat your oven to 350 degrees F.  Grease the bottom of your pans.  I used glass baking dishes and a bread pan.

I beat the coconut oil, the sugar and the eggs first until they were fluffy.  Then I added the bananas, Greek Yogurt, vanilla, salt, baking soda, and the baking powder.  Lastly, I added the flour.  I used my hand mixer and blended all the ingredients until it was nice and creamy.

2014-07-07 11.52.52

I put the mixture evenly into the three pans.  I forgot to add the nuts, so I improvised and added them to the tops of the banana bread mixture.  It really turns out good like this although, it is a little harder to cut.

Baking time is always a challenge for me.  I have a convection oven and with the three different sizes of pans I have to adjust and watch closely.

In the picture above, the small dish (back left) took about 20 minutes, the dish at the left front took 35 minutes, and the loaf pan on the right took the full 45 minutes.  Test your banana breads as you go.  It all depends on how hot your oven cooks.

2014-07-07 12.57.20

Here they are!  Beautiful fragrant banana breads.  This recipe freezes well and I will wrap them in foil and then put them in a plastic freezer bag and store them.  They can be frozen for quite a few months.

This way, if you need a quick dessert, you can just pull it out, let it thaw, and enjoy the flavors of homemade banana bread!

P. S.  My husband likes whipped cream on his… he says that is the secret.

Thanks for stopping by today.  This banana bread is fabulous.  I hope you enjoy it!

Silver Threading

Persimmon–An Asian Fruit

NanoPoblano

Have you ever heard of persimmons?  Since moving back to Florida a couple of years ago, I have had the best time discovering all kinds of different plants to grow and eat.  My neighbor, Su, shared some of these orange gems with me and they are fabulous!

2014-11-03 11.00.52

Persimmons taste like a cross between a banana and a mango.  I sliced one this morning and cooked it in with my oatmeal.  WOW!  What a different flavor that was.  Fabulous.  They say to let them ripen until they are quite soft and almost jelly like.  The one I tried this morning was still firm.  However, once I cooked it with my oatmeal, cinnamon, and chia seeds, it blended in nicely.

sliced persimmons

(Image credit: sliced persimmons, “Just Fruits and Exotics Persimmons.”)  Visit this site to learn more about growing this fruit.

This fruit was completely new to me.  From this interest, I decided to check out what other kinds of recipes there are out there to make using persimmons.  This is a sample from All Recipes.com:

Persimmon Bars

Prep:
10 Minutes
Ready In:
30 Minutes
Cook:
20 Minutes
Servings:
12 (original)

By:

Jessica Eymann

“Persimmon bars as done by my husband’s grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.”

Ingredients
  • 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
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 inch jelly roll pan.
  2. 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.
  3. 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.
  4. 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:  Calories: 371 | Total Fat: 16.4g | Cholesterol: 18mg

I even found an article entitled, “Persimmons Have Forecasting Abilities in Missouri Folklore,” which states that the shape of the seedling inside a persimmon seed has the ability to predict what the upcoming winter conditions will be like in your area – or at least in Missouri!  The article says:

“University of Missouri Extension horticulture specialist Patrick Byers says there’s no research that backs up the folklore. But that didn’t stop him from collecting fruit from persimmon trees in Lawrence, Newton, Webster and McDonald counties.

His evaluation of 102 seeds suggests this coming winter in the Ozarks is going to be colder than average, with below average snowfall and a few warm spells.”

I do not know if persimmons can predict the winters but, it is a different and exciting fruit to try if you are in the mood for something different.

Have you tried a persimmon?

Thanks for stopping by to see what I am up to this Monday.  I always enjoy seeing you all,

Silver Threading