Best Persimmon Nut Roll Recipes

PERSIMMON BARS

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.

GLAZED PERSIMMON BARS

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.

PERSIMMON WALNUT BREAD

Steps:

• Heat oven to 350°F. Spray bottom only of 9x5-inch loaf pan with cooking spray.
• In large bowl, mix flour, sugar, baking soda, salt and nutmeg. In medium bowl, stir persimmon puree, melted butter, sour cream and eggs with whisk until blended. Add persimmon mixture to flour mixture; stir just until dry ingredients are moistened. Stir in walnuts and dates. Spread batter in pan.
• Bake 1 hour 15 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

PERSIMMON BREAD II

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 6x3 inch loaf pans.
• In a small bowl, stir together the persimmon pulp and baking soda. Let stand 5 minutes to thicken the pulp.
• In a medium bowl, combine sugar, oil, eggs, cinnamon, nutmeg, and salt. Blend until smooth. Mix in persimmon pulp and water alternately with flour. Fold in nuts. Divide batter into the prepared pans, filling each pan 2/3 full.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes before removing to a wire rack to cool completely.

POTECA NUT ROLL

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, salt, egg, shortening, and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down. Turn onto a lightly floured surface; roll into a 30x20-in. rectangle. In a bowl , combine the butter, brown sugar, eggs, vanilla, lemon extract if desired and nuts. Stir in enough milk to achieve spreading consistency. Spread over rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place on a greased baking sheet; shape into a tight spiral. Cover and let rise until nearly doubled, about 1 hour., Bake at 350° until golden brown, about 35 minutes. Remove from pan to a wire rack to cool. If desired, combine confectioners' sugar and enough milk to make a thin glaze; brush over roll.