persimmon cookies

1 cup peeled and chopped Fuyu persimmons 1/4 teaspoon baking soda 3/4 cup sugar 2/3 stick of butter 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tsp cinnamon 1/4 tsp clove 1/4 tsp nutmeg 1/2 tsp powdered vanilla 3/4 cup chopped dates 3/4 cup candied almonds Preheat oven to 350 degrees. Line cookie sheets with parchment paper or grease lightly. Use a fork to mash the chopped persimmons, achieving a pulpy consistency. Stir baking soda into the persimmons and set aside. Blend sugar and shortening. Sift dry ingredients together and add to sugar mixture. Beat on low speed to mix. Blend in persimmon mixture. Stir in dates and nuts. Drop by teaspoonful on prepared cookie sheets about 2 inches apart. Bake in preheated 350-degree oven for 10 minutes. I made an orange cream cheese frosting

banana bread

1/2 cup (1 stick) butter, at room temperature, plus more for pan 1 cup granulated sugar 2 large eggs 1 1/2 cups unbleached flour 1 teaspoon baking soda 1 teaspoon salt 1 cup mashed very ripe bananas i tub cream cheese 1/2 teaspoon ground vanilla bean 1/2 teaspoon vanilla extract 1/2 cup chopped walnuts or pecans or chocolate chips 1 teaspoon of amaretto Directions Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, cream cheese, amaretto and vanilla; mix to combine. Stir in nuts, and pour into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

candied almonds

1/3 cup butter 2 egg whites salt 1 cup sugar 1 (16 ounce) package almonds 4 teaspoons cinnamon Directions: 1 Place butter on 15- x 10-inch jellyroll pan and heat in 325F oven until butter melts, about 7 minutes. 2 Meanwhile, beat egg whites with dash of salt until frothy, then gradually add sugar, beating to stiff peaks. Gently fold in almonds and cinnamon. 3 Pour almond mixture into jellyroll pan and stir, coating with butter. 4 Bake, stirring every 10 minutes, until almonds are crisp, about 40 minutes. 5 Serve warm or at room temperature. Read more at: http://www.food.com/recipe/walt-disney-worlds-glazed-almonds-121548?oc=linkback