Persimmon Walnut Bars with Browned Butter Frosting

Perfect for Holiday Sharing

Recipe adapted from old magazine clipping

When it comes to desserts, old school is often the best. At least that’s what I hear whenever I bring an old fashioned treat somewhere to share. This recipe came from Bruce’s parents’ recipe collection. Back in the 70s, most cooks kept a small metal box full of index cards with recipes written or glued onto them. This recipe came from just such a box. Although not terribly practical—since these boxes are small, most contain folded-up recipes that didn’t fit—these little boxes give us a glimpse back into the past, especially when they’re filled with tried and true family recipes. This recipe is more like a moist spice cake than a chewy bar cookie. The browned butter frosting has gone out of fashion, but its exquisite yet simple flavor makes it a delicious and unexpected addition to modern holiday baking.

Date Nut Bread

Date Nut Bread with Cream Cheese

Adapted from 19^th Century Recipe

I love cookbooks compiled by church women’s groups, especially if they are more than two decades old, preferably three or four. These books of family recipes, put together by volunteers as church fundraisers, are excellent sources for old school cooking in modern times. For sure, many recipes use canned soups and other processed foods, or are very high in fat, but the creative cook can make substitutions, like fresh mushrooms for canned, whole wheat noodles for refined elbow macaroni, lean ground turkey for ground beef, real celery in white sauce for cream of celery soup, etc. And there are always a few recipe gems, things that I remember from eras past.