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Comanche Chicksaw Plum Bars

Source of Recipe

Enduring Harvests: A Treasury of Native American Foods For Every


Recipe Introduction

Diverse wild plums sweetened, spiced and extended the foods of so many tribes. These festive and delicious fruit-nut bars are served at many gatherings, and as winter desserts, they remind us of the ripe, hot days of July and August in the plum thickets. Exchanges
Servings: 30 bars

2 eggs, well beaten
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)

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.

1 bar equals: Calories: 103 ...Sodium: 29 mg ... Cholesterol: 16 mg ...Fat: 3 g ...Carbohydrates: 18 g
++++ Exchanges: 1 Starch; 1/2 Fat