Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Eggs |
| 1 cup | Sugar |
| 1½ cup | Persimmon pulp |
| ½ cup | Nuts; chopped |
| 1 teaspoon | Vanilla |
| ½ teaspoon | Salt |
| 2 cups | Flour |
| 2 teaspoons | Baking powder |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Cinnamon |
| 2 tablespoons | Cream |
| ½ pounds | Powdered sugar |
| ¼ cup | Margarine |
FROSTING
Combine salt, flour, baking powder and soda, and cinnamon. Set aside. Beat eggs, add sugar gradually. Add remaining ingredients and blend. Spread in a greased jelly roll pan 10½ x 15 ½ inch or 2 greased 9 x 9 inch pans.
Bake 30 to 40 minutes at 325 degrees. Frost and sprinkle with nuts if desired. Cut into bars.
Posted to MC-Recipe Digest V1 #863 by hister@... (Iris E. Dunaway) on Oct 24, 1997