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    Comanche Chickasaw Plum Bars


    Source of Recipe


    Enduring Harvests: A Treasury of Native American Foods For Every Season
    Servings: 30 bars

    Egg substitute equivalent to 2 eggs
    1 cup light brown sugar
    1/2 cup buttermilk
    1 tsp vanilla extract
    2 cups all-purpose flour
    1/4 tsp salt
    1/4 tsp allspice
    1 cup cooked wild plums, mashed; pits removed (may substitute fresh cooked or canned plums)
    1 cup chopped pecans or hazelnuts
    Powdered sugar to sift over baked plum bars (we used 1/2 cup)

    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 a 13x9-inch baking dish or pan coated with nonstick cooking spray; spread evenly.

    Bake at 325º for 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.

    One bar equals: Calories: 103…Sodium: 29 mg…Cholesterol: 1.8 mg…Fat: 2 g…Carbohydrates: 18 g ++++ Exchanges: 1 Starch; 1/2 Fat

 

 

 

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