Comanche Chicksaw Plum Bars (2.5 PTS)

Recipe Ingredients

2		Eggs - well beaten
1 cup	160g / 5.6oz	Light brown sugar
1/2 cup	118ml	Buttermilk
1		Vanilla extract
2 cups	125g / 4.4oz	All-purpose flour
1/4		Salt
1/4		Allspice
1 cup	237ml	Wild plums - cooked, mashed, pits
		Removed (may substitute fresh cooked
		Or canned plums)
1 cup	146g / 5.1oz	Pecans or hazelnuts - chopped
		Powdered sugar to sift over baked plum
		Bars (we used 1/2 cup)

Recipe Instructions

Preheat oven to 325°F. Spray a 13x9-inch baking dish or pan.

In a medium mixing bowl, cream well together the beaten eggs with the brown

sugar, buttermilk and vanilla. Add the flour, salt, and allspice, beating

well together, then stir in the cooked plums and chopped pecans. Pour this

batter into the prepared baking dish; spread evenly. Bake 35 to 40 minutes,

until golden.

Remove and cool completely on wire rack. Cut into about 30 bars and dust

well with fine sifted powdered sugar, if desired.

Per Serving: 103 Calories; 3 gm Fat; 18 gm Carbohydrates;

16 mg Cholesterol; 29 mg Sodium; 12mg Calcium, 0.7 fiber

Exchanges: 1 Starch; 1/2 Fat

Servings: 30 bars

Source:
This recipe is from "Enduring Harvests: A Treasury of Native - American Foods For Every Season by E. Barrie Kavash (The Globe Pequot - Press, 1995).

Rating

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7 (1 votes)

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