Food For The Gods I Recipes

FOOD FOR THE GODS RECIPE

Steps:

• Pre-heat oven to 350 °F (180 °C).
• Prepare the baking pan by greasing and lining a baking paper.
• In a medium mixing bowl, combine the flour, baking powder, baking soda and salt. Take ¼ cup of flour mixture and coat the dates. Coating the dates will separate from each other and combine in the mixture properly.
• In a large mixing bowl, cream butter and sugar until it becomes light and fluffy.
• Add eggs one at a time, and beat well after every addition. Slowly put in flour mixture.
• Using a rubber spatula, add dates and walnuts and fold in until completely combined.
• Transfer mixture into the prepared pan and bake for 10 minutes.
• Lessen the heat to 300 °F (150 °C) and bake for another 30-40 minutes or until toothpick inserted comes out clean.
• Remove from the oven and let it cool on wire rack for around 20 minutes and cut into bars.
• These goodies can be stored in an air-tight container and will last for 3-4 days in room temperature.
• If giving as a gift, wrap individually with colored cellophane wrapper or container with ribbons.
• Share and enjoy!

FOOD FOR THE GODS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Grease and line a 9 x 13 inch pan.
• Combine first 4 ingredients. Take 1/2 cup of flour mixture and dredge the dates.
• Cream butter and sugars until light and fluffy. Add eggs, one at a time, and beat well after every addition. Gradually stir in flour mixture.
• Add dates and walnuts and stir until completely combined.
• Pour batter into prepared pan and bake for 10 minutes. Lower heat to 300 degrees F (150 degrees C) and bake for 30-40 minutes or until done.
• Cool on a wire rack for 20 minutes and cut into bars. Wrap individually with foil or colored cellophane wrap.

FOOD FOR THE GODS

Steps:

• Pre- heat oven at 180°C/356°F. Prepare 8in x 8 in baking pan by lining with parchment paper and set aside.
• In a bowl sift all-purpose flour, baking powder, and baking soda and salt then set aside.
• If using dates with seeds still in them, remove seeds and chop into small pieces. Dredge dates with 1 tbsp. flour to avoid sinking into batter when added. Set aside. Chopped the walnuts and save 2 tbsp. for toppings. Set aside.
• In another mixing bowl tip in soften butter. Beat the butter using hand mixer or wire whisk until pale color or creamy. Then add the granulated sugar and brown sugar then beat until well combined.
• Add the eggs one at a time while beating until incorporated. Add the sifted flour mix and gently fold-in the until no more traces of flour left. Pour the dusted chopped dates and chopped walnuts then folds until properly mixed.
• Pour the batter into the prepared baking pan then top with remaining walnuts. Bake in pre heated oven for 30-35 mins at 180°C or 356°F or until inserted toothpick comes out clean.

FOOD FOR THE GODS

Steps:

• Combine butter, sugar, corn syrup, vanilla and eggs. Mix well.
• Sift dry ingredients, toss in nuts and dates until well coated.
• Fold into wet ingredients.
• NOTE: Freeze or chill the dates for easy chopping.
• Bake 325ºF for 40-45 min in a 7x11 pan lined w/ foil.

FOOD FOR THE GODS (WALNUT AND DATE BAR)

Steps:

• 1. Preheat oven to 350 °F.
• 2. Sift flour and baking powder 3 times. Set aside.
• 3. Combine molasses, honey and brandy.
• 4. Beat eggs and sugar at high speed until light and thick.
• 5. At medium speed, add butter.
• 6. At low speed, alternately add the brandy mixture and flour mixture.
• 7. Fold in walnuts and dates.
• 8. Bake in an aluminum foil lined pan at 350° for 15 minutes. Lower heat to 300° and bake for another 35 minutes or until done.
• Note: The times for baking are times in the original recipe. I bake it for less time, resulting in a moister cake.

NO-BAKE FOOD FOR THE GODS

Steps:

• Line a 9x9 inch baking dish with whole graham crackers without overlapping them.
• In a saucepan over medium heat, bring to a boil 1/2 cup butter, brown sugar, and egg. Stir in the graham cracker crumbs, coconut, and walnuts.
• Remove saucepan from heat. Carefully spread over whole graham crackers, covering entire surface of baking dish.
• Beat together 1/2 cup butter, evaporated milk, custard powder, powdered sugar, and vanilla. Spread icing evenly on top of crushed graham cracker filling. Cover, and refrigerate.