DATE NUT BARS
I've had this recipe since 1938, when the girls I worked with game me a bridal shower. One of their presents was a recipe box filled with their favorites. Inside, I found this recipe, and I've used it for just about every occasion since. They're always well received.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 10
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. ,
Nutrition Facts : Calories 182 calories, Fat 6g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 63mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
DATE NUT SPICE BREAD
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
- Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
- Slice the bread and serve with the orange cream cheese on the side for spreading.
OLD-FASHIONED DATE BAR RECIPE
An heirloom Date Bar recipe dating back nearly a century - and still just as delicious today! • Freezable • Make Ahead • Vegetarian •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Desserts
Time 37m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Prepare a 9 x 13" baking pan by spraying with cooking spray and/or lightly but thoroughly flouring the bottom (if needed - my pan doesn't need this).
- In a medium bowl, whisk flour, baking powder, and salt until thoroughly combined.
- In a second medium bowl, combine sugar and butter until butter is completely incorporated into the sugar. The mixture will be crumbly, similar to wet sand. (I find it's easiest to do this with my hands, rubbing the butter into the sugar with my fingers, but you can also use an electric mixer.) Add eggs, water, and vanilla, and stir until thoroughly combined. Add the dates and walnuts and stir again to distribute evenly.
- Lightly dump the dry ingredients (flour mixture) over top of the wet ingredients (sugar mixture) and stir just until thoroughly combined. The dough will be very thick and sticky.
- Using a rubber scraper, spread the dough into the pan, pushing it and flattening it until it's an even thickness (dough will only thinly cover the entire pan).
- Bake for about 20-22 minutes, until lightly golden brown.
- Let cool completely in the pan on a cooling rack before cutting. Cut into 39 sticks that are 1 inch wide and 3 inches long.
- Place at least 1/4 cup of powdered sugar in a wide bowl. Roll each bar in the sugar to coat, tapping gently to remove any excess, loose sugar. (You should actually use only about 1 tablespoon of the sugar to thinly coat the bars, but it makes it much easier to work with them if there is plenty of extra sugar in the bowl. You can discard the excess.)
Nutrition Facts : Calories 67 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 bar, Sodium 58 grams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
DATE NUT BREAD
A wonderful, very rich loaf that is moist and delicious. Keeps well if you hide it! Good toasted for breakfast also.
Provided by Peggy
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 10
Steps:
- Combine baking soda with the boiling water. Soak the dates in the water and baking soda solution for 30 minutes.
- Cream sugar and butter together. Add eggs, vanilla, dates, nuts, flour, and salt.
- Divide batter equally between two 9 x 5 (or 8 1/2 x 4 1/2) inch greased loaf pans. Bake 1 hour at 300 degrees F (150 degrees C) (or until loaf tests done). Can be frozen when cool.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 42.2 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 276.3 mg, Sugar 22.7 g
BEST DATE BARS
Date recipes are some of my favorite desserts to cook up. These date treats are very easy to bake, and one sheet of them will yield 48 good-sized bars. I sometimes add nuts, coconut or candied fruit. -Dorothy DeLeske, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 40 bars.
Number Of Ingredients 11
Steps:
- In a saucepan, combine dates, sugar and water. Cook, stirring frequently, until very thick. Stir in walnuts, if desired; cool. , Sift the flour, salt and baking soda together in a large bowl; add oats and brown sugar. Cut in butter until mixture is crumbly. Sprinkle water over mixture; stir lightly. Pat half into a greased 13x9-in. baking pan. Spread with date mixture; cover with remaining oat mixture and pat lightly. , Bake at 350° for 35-40 minutes or until lightly browned. Cool on a wire rack. Cut into bars.
Nutrition Facts :
DATE & NUT DIP OR SPREAD
This recipe is from Kraft, a great dip for fruit or spread on toast or bagels. I'm not keen on almond essence so used coconut when I made this, I served it on bagels for brekky, yummo!
Provided by Mandy
Categories Fruit
Time 3m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Beat softened cream cheese until smooth, blend in milk.
- Add dates, almonds, cinnamon and almond essence, mix well & chill.
- Serve with cracker biscuits or fresh fruit as a dip or use as a spread on bagels, mmm yum!
DATE NUT SPREAD
This is a wonderful spread to serve guests. Travels well once it has been chilled in the refrigerator.
Provided by Stacey Sweet
Categories Fruit
Time 15m
Yield 1 Cup
Number Of Ingredients 4
Steps:
- In a blender or food processor combine the pineapple juice and pulp from 1/2 an orange. Cover and blend on high speed for 5-10 seconds to combine.
- Add nuts and pitted dates to blender. Mix on high speed for 30 seconds, stirring down mixture when necessary.
- Transfer to serving dish and chill.
Nutrition Facts : Calories 816.5, Fat 35.8, SaturatedFat 4.8, Sodium 462.2, Carbohydrate 125.6, Fiber 17, Sugar 94, Protein 15.3
DATE PECAN TEA BREAD
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. -Carole Resnick, Cleveland, Ohio
Provided by Taste of Home
Time 1h25m
Yield 1 loaf (16 slices) and 1/2 cup spread.
Number Of Ingredients 15
Steps:
- Place dates in a large bowl. Combine boiling water and baking soda; pour over dates. In a small bowl, combine the flour, cloves, cinnamon, ginger and nutmeg; set aside. , In another large bowl, beat butter and sugar until crumbly. Beat in egg and vanilla. Add flour mixture alternately with date mixture. Stir in pecans. , Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to wire rack to cool completely. , In a small bowl, combine spread ingredients. Cover and refrigerate for 1 hour. Serve with bread.
Nutrition Facts : Calories 312 calories, Fat 13g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 50g carbohydrate (35g sugars, Fiber 4g fiber), Protein 4g protein.
MOIST DATE NUT BREAD
A moist not too sweet version of a figgy pudding but made with dates and minus the spices. You could try covering with buttered foil and steaming it for a even moister version. This can also be baked in a (28 ounce) can.
Provided by Canadian Girl
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees F). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, combine the dates and butter. Pour boiling water over them, and let stand until cool.
- When the dates have cooled, stir the mixture to break up any clumps. Mix in the brown sugar and egg until well blended. Combine the flour, baking soda, baking powder, and salt; stir into the date mixture until just blended. Stir in walnuts. Pour into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a wooden pick inserted into the center comes out clean.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 46.9 g, Cholesterol 25.7 mg, Fat 10 g, Fiber 3.9 g, Protein 4.4 g, SaturatedFat 3.1 g, Sodium 365.2 mg, Sugar 29.6 g
DATE-NUT SANDWICH SPREAD
Here's another winner from my copy of 1,000 Vegetarian Recipes by Carol Gelles. I contributed a pinch of spice to the recipe but it is optional.
Provided by C G
Categories Spreads
Time 10m
Number Of Ingredients 5
Steps:
- 1. Finely chop the dates either by hand. (use a wet knife-it makes slicing easier!) Or, place coarsely chopped dates in a food processor fitted with a steel blade.
- 2. Stir together the softened cream cheese and nuts by hand or add it to the food processor (along with the spice, if using. If using a food processor, process with the PULSE on/off function. Process the mixture until everything is combined and the dates are as finely chopped as possible.
- 3. Cover and refrigerate until ready to use.
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OLD-FASHIONED DATE-NUT BREAD RECIPE | KING …
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4.6/5 (219)Total Time 55 minsServings 16Calories 200 per serving
- Preheat the oven to 350°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan., Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl.
- Allow the mixture to cool for 15 minutes., Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth.
- Stir in the walnuts., Pour the batter into the pan, gently tapping the pan on the counter to settle the batter., Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning.
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