Date Nut Pop Ems Recipe 475 Recipes

DATE NUT BARS

Steps:

• In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

DATE-NUT POP-EMS RECIPE - (4.7/5)

Steps:

• make sure all nuts are ground then add the dates For Apple Cinnamon flavor see below Original Pop'ems (All Raw) Organic Dates, Cashews, Almonds, Walnuts, Sunflower Seeds, Flax Seeds Apple-Cinnamon Pop'ems (All Raw) Organic Dates, Cashews, Unsulfured Dried Apples, Almonds, Walnuts, Sunflower Seeds, Cinnamon, Flax Seeds Chocolate Brownie Pop'ems (All Raw) Organic Dates, Cashews, Unsweetened Natural Cocoa Powder, Almonds, Walnuts, Sunflower Seeds, Vanilla Extract, Flax Seeds Dr. Fuhrman's Pop'ems • Naturally satisfying • All whole foods • Bite-sized treat • Made with raw nuts and seeds, valuable sources of omega-3 fats and essential phytonutrients

MA'AMOUL (MINIATURE DATE-NUT PASTRIES)

Steps:

• To make the filling, combine the dates, nuts, sugar, water and cinnamon in a medium saucepan over low heat. Cook until the dates are soft and the water is absorbed, about 20 minutes. Let cool.
• To make the dough, sift the flour into a bowl and mix in the salt. Gently stir in the butter. Add the rose water and enough milk to make the dough adhere without being crumbly, mixing just to combine.
• Preheat the oven to 300 degrees. Separate the dough into walnut-size pieces, about 1 1/4 inch long by 1 inch wide. Take 1 piece and gently roll it into a ball between your palms. Then make an indentation with your thumb, pinching the sides up to make a large thimble shape. Repeat with the remaining dough.
• Fill the hollows with a scant teaspoon of the filling. Press the dough back over the filling to make a ball. Flatten each ball slightly with the palm of your hand and place all of them on a greased baking sheet.
• Decorate the top of each pastry with the tines of a fork -- straight lines are traditional. Bake for about 30 minutes; do not let the pastries brown. Let cool. Roll them in confectioners' sugar and store in an airtight tin.