LEMON GLAZED DATE STICKS
These are tangy and sweet and VERY addicting. The recipe doubles well.
Provided by Liz R.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Yield 12
Number Of Ingredients 13
Steps:
- Sift the flour with baking powder and salt. Set aside.
- Beat egg and add sugar slowly. Blend in 1 tablespoon butter or margarine. Stir in dates and nuts. Gradually add flour mixture, mixing well.
- Pour into a greased 8x8 inch pan, spreading evenly. Bake at 325 degrees F (165 degrees C) for 25-30 minutes. Cool in pan on wire rack. Spread top with glaze and cut into 24 sticks.
- To Make Glaze: Combine 1 tablespoon milk, 1 tablespoon margarine, 1 cup confectioners' sugar, 1 teaspoon lemon juice, and 1/2 teaspoon grated lemon rind. Heat over low heat until well blended. Cool slightly before pouring over cookies.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 29.2 g, Cholesterol 20.7 mg, Fat 4.1 g, Fiber 1.3 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 89.3 mg, Sugar 23.3 g
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.
STICKY TOFFEE WHOLE-WHEAT DATE CAKE
This cake is a showstopper that a baker with rudimentary skills could pull off. The topping is a toffee glaze made with brown sugar, agave, butter and sea salt; you pour half of it over the cake while still hot so that it saturates the cake, giving it a puddinglike consistency, then wait before using the rest as a high-gloss frosting you sprinkle with sea salt. Seemingly complicated, but surprisingly simple.
Provided by Oliver Strand
Categories cakes, dessert
Time 1h15m
Yield 9 servings
Number Of Ingredients 19
Steps:
- Make the cake: Heat oven to 325 degrees and butter an 8-inch square or 9-inch round cake pan.
- In a small pot, combine dates, lemon juice and 3/4 cup/180 milliliters water. Bring mixture to a boil, then simmer gently until dates soften and start to fall apart, about 6 minutes. Add currants to the pot and set aside to cool completely.
- While date mixture cools, stir together whole-wheat flour, all-purpose flour, baking soda, cinnamon, cardamom, ginger and salt.
- Using an electric mixer, beat butter and brown sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Mix in vanilla and cooled date mixture, followed by flour mixture.
- Scrape the batter into the prepared pan, spreading evenly and smoothing the surface. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs clinging to it.
- Meanwhile, make the sticky toffee: In a small pot (you can use the same one you used for the dates), combine agave, brown sugar and salt. Bring to a simmer over medium heat, whisking to dissolve sugar. Once sugar dissolves and bubbles, remove from heat and swirl in butter.
- When the cake comes out of the oven, spoon half the sticky toffee over it and let cool in the pan on a wire rack. (It will soak into the cake.)
- When the cake has cooled completely and the remaining sticky toffee has thickened, spread it over the cake with an offset spatula. Sprinkle with fleur de sel and serve. Store, loosely wrapped, at room temperature for up to 2 days.
Nutrition Facts : @context http, Calories 570, UnsaturatedFat 7 grams, Carbohydrate 93 grams, Fat 22 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 13 grams, Sodium 355 milligrams, Sugar 66 grams, TransFat 1 gram
STICKY DATE PUDDING
Steps:
- Preheat oven to 350 degrees.
- Butter a 9-inch, high-sided baking pan.
- Place the dates in a saucepan, and cover with water. Bring to a boil, reduce to simmer and cook for three minutes. Add the baking soda, and set aside.
- In a bowl, cream one stick of butter, sugar and eggs, adding the eggs one at a time. Gently fold in the flour, the salt and 1/2 teaspoon vanilla extract. Slowly stir in the baking powder and 1/4 cup of the date cooking liquid, until the cake mixture resembles thick pancake batter. (Discard the rest.) Stir in the dates. Bake for 30 to 40 minutes, or until cooked in the center.
- Meanwhile, make the sauce by combining a stick of butter, 1/4 cup of heavy cream, the brown sugar and 1/2 teaspoon vanilla. Bring to a boil; reduce to simmer, and cook for three minutes.
- To serve, drizzle some of the sauce over the cake as it is cooling. Serve the rest of the sauce separately. Garnish with whipped cream if desired.
Nutrition Facts : @context http, Calories 384, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 22 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 13 grams, Sodium 337 milligrams, Sugar 33 grams, TransFat 1 gram
DATE STICKS
Make and share this Date Sticks recipe from Food.com.
Provided by Mercy
Categories Bar Cookie
Time 50m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Sift the flour and baking powder together.
- Cream the butter; add the sugar gradually and cream together until light and fluffy.
- Add the eggs; then add water and flour, beating until smooth.
- Add nuts and dates.
- Turn into two 8"x8"x2" greased pans, spreading the dough out very thin.
- Bake at 325°F for 30 minutes.
- Cool and cut into 1"x2" strips.
- Remove from pan and dust with powdered sugar.
Nutrition Facts : Calories 247, Fat 5.4, SaturatedFat 1.4, Cholesterol 55.4, Sodium 93.6, Carbohydrate 48.5, Fiber 3.2, Sugar 35.8, Protein 4.4
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