MAAMOUL (DATE FILLED COOKIES)
Maamoul are buttery date filled middle eastern cookies that will melt in your mouth and are utterly scrumptious. Naturally sweetened with dates these have minimal added sugar. They are popular at Eid, Christmas and other holidays.
Provided by Roxana Begum
Categories Dessert
Time 1h
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
Nutrition Facts : ServingSize 1 cookie, Calories 104 kcal, Carbohydrate 15 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 1 mg, Fiber 1 g, Sugar 7 g
MOONCAKES
Mooncakes are traditionally enjoyed during the Chinese and Vietnamese Mid-Autumn Festival, when families gather to give thanks for the harvest and pray for longevity and good fortune. Making and sharing mooncakes is one of the hallmark of this festival (some even call it the Mooncake Festival!). In Chinese culture, a round shape symbolizes completeness and reunion, and sharing the round pastries with relatives signifies the unity of families. The pastries are made of a tender dough stuffed with a sweet filling -- often lotus seed paste or red bean paste. The top of each mooncake has an intricate design, achieved by pressing the pastry into a mold; traditional molds are shaped like wooden paddles, modern presses are spring-loaded and made of plastic. Bakeries stamp their mooncakes with their own designs; flowers, vines and moons are common. Every family has its favorite version of the pastry, based on passed-down recipes or where they like to buy the cakes. Our take is filled with white lotus paste, made by boiling and pureeing dried lotus seeds that you then cook with caramelized sugar. To set the beautiful stamped design, we bake the mooncakes for 10 minutes before brushing them with egg wash (the key to their glossy finish).
Provided by Food Network Kitchen
Time 11h55m
Yield 12 mooncakes
Number Of Ingredients 9
Steps:
- For the lotus paste: Place the dried lotus seeds in a medium bowl and cover with plenty of room temperature water. Let the seeds soak and rehydrate for at least 6 hours, and preferably overnight.
- Rinse the lotus seeds under cold water, then split them in half to remove and discard the green sprout in the center (they are very bitter). Transfer the seeds to a large pot and fill with plenty of water. Bring to a boil over medium-high heat, then reduce to medium-low and simmer until the seeds are tender enough to smash with a fork, about 1 hour. Drain well, then transfer the seeds to a food processor while they are still warm, add 3/4 cup sugar and puree until very smooth. (Add 1 to 2 tablespoons water if necessary to get a very smooth texture). Strain through a fine mesh sieve into a medium bowl.
- Melt 1 tablespoon vegetable shortening and the remaining 2 tablespoons sugar in a medium nonstick skillet over medium-high heat, then cook until caramelized and deep golden, about 5 minutes. Add the lotus puree and cook, stirring continuously, until most of the moisture has been cooked out and the puree is similar in texture to thick mashed potatoes, 6 to 8 minutes. Add the remaining 1/3 cup vegetable shortening, then continue to cook, stirring continuously, until all of the shortening has fully incorporated and the paste is very thick, glossy and pulls away from the sides of the pan, about 6 minutes more. (The final lotus paste should be amber brown in color and almost stretchy in texture.) Transfer to a medium bowl and let cool completely.
- For the mooncake dough: Meanwhile, whisk together the golden syrup, alkaline water and vegetable oil in a large bowl until combined. Add the cake and all-purpose flours, then stir with a wooden spoon until a shaggy dough forms. Gently knead the dough until it comes together completely, then wrap in plastic wrap and set aside to rest, about 45 minutes.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Divide the lotus paste into 12 equal pieces (each about 2 1/2 tablespoons) and roll into golf ball-size balls. Place on a plate and chill in the refrigerator, 20 to 30 minutes. The colder the balls, the easier it will be to shape the mooncakes.
- Roll about 1 tablespoon of the mooncake dough into a ball, then place between 2 pieces of parchment paper that have been lightly dusted with flour. Use a rolling pin to flatten the dough to about 1/8 inch thick and 3 1/2 to 4 inches wide. Place one of the lotus paste balls in the center of the dough, and shape the dough around it, pinching the edges to seal. Roll the ball in your hands to smooth the exterior.
- Place the assembled ball in a plastic 2-inch wide miniature mooncake press mold, then turn the press upright on your work surface. Press the plunger down until you feel resistance, then lift the mooncake mold off the table and use the plunger to carefully press the mooncake out. Transfer to the prepared baking sheet, then refrigerate while you make the remaining mooncakes in the same manner.
- Bake the mooncakes until the tops are no longer shiny and the dough has just set, 10 to 12 minutes. Let cool 10 minutes. Whisk the egg together with a splash of water in a small bowl, then brush over the tops and sides of each mooncake. Return to the oven and bake until deep golden brown, 10 to 15 minutes more. Let cool on the baking sheet 10 minutes, then transfer to a rack to cool completely. Enjoy fresh or store in an airtight container for 2 days (they'll get shinier as they sit).
MOON CAKE
I have six grandchildren and this is one of their favorite desserts. If I don't take it to potlucks, I hear lots of groans! Everyone wants the recipe after they've tried it.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir until mixture forms a ball. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each addition., Spread on a greased 15x10x1-in. jelly roll pan. Bake at 400° for 30 minutes. Cool but do not prick, leaving surface with its "moon-like" appearance. , Meanwhile, for filling, beat pudding and milk until thick. Add cream cheese; blend well. Spread on crust; refrigerate 20 minutes. Top with whipped topping. Drizzle chocolate sauce over top and sprinkle with nuts.
Nutrition Facts : Calories 253 calories, Fat 17g fat (11g saturated fat), Cholesterol 96mg cholesterol, Sodium 238mg sodium, Carbohydrate 19g carbohydrate (9g sugars, Fiber 0 fiber), Protein 5g protein.
MINI MOON PIES
Homemade marshmallow is one of my favorite things to make. People are amazed when you whip it up from egg whites, corn syrup, and gelatin - those pillowy, snow-white puffs seem so impossibly perfect. The flavor is bright and fresh and the texture lush, ideal for these dark chocolate-coated mouthfuls of crisp cookie and marshmallow. Smaller than Moon Pies or Mallomars, they make a cute, pop-able bite that is especially appealing to kids. Leftover marshmallow can be molded or piped into any shape you like (including little chicks) and decorated with colored sugar, or piped into tiny cones for hot cocoa. If making marshmallow isn't in your plans, you can use supermarket marshmallows. Cut them in half horizontally, place them on the baked cookie bases, and warm them in a 300 degree F oven until puffed and sticky, about 5 minutes.
Provided by Food Network
Categories dessert
Time 3h7m
Yield 5 to 6 dozen
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F.
- To make the Dough: In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Add the sugar and continue mixing until well blended. Add the vanilla and mix until light and fluffy.
- In a separate bowl, stir together the cocoa powder, cornstarch and flour. With the mixer running at low speed, add the dry ingredients to the butter mixture and blend just until combined. Form the dough into a disk, wrap it in plastic wrap and chill at least 2 hours or overnight.
- On a floured work surface, using a floured rolling pin, roll the dough out to 1/8-inch thick, or as thin as you can possibly get it. Use flour-dipped cookie cutters to cut out 1 1/2 inch diameter circles and place them on an ungreased sheet pan, leaving 1-inch between the cookies. You can re-roll the scraps. To make them look more like store bought, prick the disks with a fork a little. Bake until crisp, 12 to 14 minutes, then let cool on the pan
- To make the Marshmallows: Combine the 1/4 cup water, the corn syrup, and the sugar in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft-ball" stage, or about 235 degrees F.
- Meanwhile, in a standing mixer fitted with a whisk, whip the egg whites until soft peaks form. Sprinkle the gelatin over the 2 tablespoons water and let dissolve. When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff.
- Transfer the mixture to a pastry bag fitted with a round tip. Pipe a "kiss" of marshmallow onto half of the cookies, and top with the rest to make sandwiches. Let set at room temperature for 2 hours.
- To make the Chocolate Coating: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the marshmallow-filled cookies into the hot chocolate. Lift out with a fork and let the excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours.
OVER THE MOONS
Steps:
- Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll out to 1/8 inch thick and cut into moon shapes. Bake 8 to 12 minutes at 350 degrees. Beat 1 cup creamy peanut butter, 6 tablespoons butter and 3/4 cup confectioners' sugar until smooth, then sandwich between cooled cookies.
DATE MOONS
Another addition to my holiday cook collection. A tender cream cheese cookie enveloping a fig and nut confit. Pass the milk. This recipe originally appear in the holiday issue of Sunset magazine. I have estimated the preparation time, which I would be to be a bit more intensive than a basic drop cookie.
Provided by justcallmetoni
Categories Dessert
Time 55m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Beat butter and cream cheese at medium speed with an electric mixer until smooth. Add flour and salt, and beat until blended.
- Shape dough into a ball and wrap well in waxed paper or cling wrap. Chill for an hour.
- Combine dates, sugar, and water in a saucepan and cook over medium heat 3 to 5 minutes or until thickened. Remove fruit puree from heat; stir in walnuts and orange rind, and let cool.
- Divide chilled dough in half. Place half (or less) on a lightly floured surface, and roll to 1/8-inch thickness. Cut dough with a 2 1/2-inch round cutter, and place on a lightly greased baking sheet. Spoon 1/2 teaspoon date mixture in center of each cookie. Repeat procedure with remaining dough.
- Fold dough over filling, pressing edges with tines of a fork to seal.
- Bake for 15 minutes or until lightly browned. Remove from oven and let cool for a few minutes. Remove to a cooling rack until fully cool.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 80, Fat 4.5, SaturatedFat 2.2, Cholesterol 9.4, Sodium 33.5, Carbohydrate 9.7, Fiber 0.6, Sugar 6.2, Protein 0.9
DATE NUT LOAF CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. In a saucepan over medium heat, bring dates and water to a boil. Stir in 1/2 cup butter and 1 cup sugar until melted. Remove from heat and stir in baking soda. Let cool for 10 minutes.
- Place date mixture into a large bowl. Blend in flour, eggs and vanilla. Stir in chopped walnuts. Pour batter into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Serve slices with Warm Sauce.
- To make Warm Sauce: In a saucepan over medium heat, combine 1/4 cup butter with cream and brown sugar. Heat, stirring constantly, until mixture boils and sugar is dissolved.
Nutrition Facts : Calories 386 calories, Carbohydrate 48.4 g, Cholesterol 55.1 mg, Fat 20.9 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 9.6 g, Sodium 198.3 mg, Sugar 33.7 g
More about "date moons recipes"
15 DATE RECIPES - DELICIOUS DISHES TO MAKE WITH DATES
From thekitchn.com
- Banana-Date Smoothie. Both bananas and dates have enough sweetness tucked inside of them that this cardamom-spiced smoothie doesn't need any added sweeteners.
- Baked Fig and Date Oatmeal with Pecan Streusel. This hearty breakfast is between a cakey treat and a wholesome porridge, making it a welcome addition to your morning table.
- Tahini-Date Salted Caramels. These decadent, dairy-free caramels couldn't be easier to make. Just blend tahini, dates, and coconut oil together; transfer the mixture to a pan; let it firm up in the freezer; and then cut it into bite-sized squares.
- Kale & Quinoa Salad with Dates, Almonds & Citrus Dressing. Chopped dates add surprising sweetness and chewy texture to this wholesome and satisfying salad.
- Kumquat Tarts with Almond-Date Crust. If you can't find tart kumquats or prefer a fruit that's a bit sweeter and juicier, try using thinly sliced Mandarin oranges instead.
- Bacon Date Paleo Bites. You don't have to be following a Paleo diet to enjoy this snack. These bite-sized squares are sweet, salty, and savory all at once and provide an instant boost of energy whenever you might need it.
- Orange, Almond & Date Salad. This colorful fruit salad is the ideal option when you're in the mood for something that's light and bright, but still satisfies your sweet craving.
- Vegan Chocolate-Date Smoothie. You can definitely have chocolate for breakfast when it's boosted with fiber-rich dates, frozen bananas, and protein-packed almond butter.
- Perfect Date Caramels. Turn dates into a chewy, salty-sweet caramel without heating up the stove. Go to Recipe.
- Allergy-Friendly Fruit Crumble with Oats & Dates. Fruit crumble makes for a crowd-pleasing dessert, but it doesn't always fit the bill for those with dietary restrictions.
RECIPES WITH DATES | TASTE OF HOME
From tasteofhome.com
MEDJOOL DATE RECIPES
From allrecipes.com
40 ROMANTIC DINNER RECIPES FOR DATE NIGHT
From food.com
RED DATE MOONCAKE (HOONG CHOE MOONCAKE) - KUALI
From kuali.com
10 BEST HALF MOON RECIPES | YUMMLY
From yummly.com
MOON SAND RECIPE | HOW TO MAKE MOON SAND - ONE LITTLE PROJECT
From onelittleproject.com
MOM’S DATE NUT BARS | CIAO ITALIA
From ciaoitalia.com
A DATE BALLS RECIPE FROM OLYMPIAN COLLEEN QUIGLEY | WELL+GOOD
From wellandgood.com
DATE MOON MILK - GOT MILK
From gotmilk.com
DATE RECIPES
From allrecipes.com
21 DATE NIGHT RECIPES TO MAKE TOGETHER
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love