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
SUGAR 'N' SPICE NUTS
To tell the truth, I can't recall where this recipe came from. It's been a regular in my holiday baking, though, for many years. Between Thanksgiving and New Year's, I hand these out to almost everybody-even the mailman's been known to find a batch in the mailbox! I moved from a big city as a bride. My husband soon persuaded me to enter baked goods at our county fair-now, our son, 8, is my cookie tester, and our daughter, 6, is the egg beater.
Provided by Taste of Home
Categories Snacks
Time 1h
Yield 4 cups.
Number Of Ingredients 8
Steps:
- Place nuts in a large bowl. In a small bowl, beat egg white and orange juice with a fork until foamy. Add the sugar, orange zest, cinnamon, ginger and allspice; mix well. Pour over nuts and stir to coat. , Spread into an ungreased 15x10x1-in. baking pan. Bake at 275° for 45-50 minutes or until nuts are crisp and lightly browned, stirring every 15 minutes. , Cool completely. Store in an airtight container.
Nutrition Facts : Calories 250 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 234mg sodium, Carbohydrate 20g carbohydrate (12g sugars, Fiber 3g fiber), Protein 6g protein.
CINNAMON-SUGAR STICKS
Provided by Food Network Kitchen
Time 15m
Yield 4-6
Number Of Ingredients 0
Steps:
- Beat 1/2 cup softened cream cheese with 1 tablespoon cinnamon sugar until smooth. Spread onto strips of refrigerated breadstick dough. Twist and stretch into 12-inch sticks and bake as the dough label directs. Brush with melted butter.
JERRY'S SUGARED PECANS
Trisha Yearwood's candied pecans from Food Network are a perfect treat for your holiday party.
Provided by Trisha Yearwood
Time 55m
Yield 4 cups
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a large baking sheet with sides with aluminum foil. Pour the butter onto the lined sheet. In a large bowl, mix the egg whites, sugar and cinnamon. Add the pecan halves and toss until they are fully coated. Spread the pecans onto the baking sheet. Bake for 30 minutes, stirring the pecans every 10 minutes. Cool on the baking sheet for 10 to 15 minutes before serving.
SUGAR NUT STICKS
Steps:
- Dough: Mix flour & sugar. Cut in butter. Stir in milk and egg. Mixture should form a soft dough. Form into a ball, divide in half. Roll each half into a 12"x4" rectangle between two sheets of waxed paper. Preheat oven to 350. Filling: Mix all filling ingredients. Spread down the center of each dough rectangle. Bring the long edges together and seal in the center. Securely seal ends. Glaze: Mix all glaze ingredients until smooth. Pour over after baking. Bake at 350 for 30 minutes on cookie sheets. Cool slightly and drizzle with glaze. Cut into 1" sticks.
CINNAMON SUGAR CANDIED NUTS
You won't believe how easy this is to make, and it's the perfect budget-friendly gift for family and friends!
Provided by Chungah Rhee
Yield 3 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside. In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside. In a medium bowl, combine sugars and cinnamon; set aside. In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated. Spread almond mixture onto prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely before serving.
HOMEMADE POCKY
These crunchy cookie sticks are inspired by Pocky, the machine-made Japanese treat. They don't pretend to be the perfectly straight version from the box, but they're freshly baked and taste far better. They're also fun to make: The dough is forgiving and easy to work with, so shaping it is as simple as rolling a Play-Doh snake. Decorating presents an opportunity to go wild. Mix matcha powder or pulverized freeze-dried berries with white chocolate; pair milk chocolate with hazelnuts; or combine dark chocolate with almonds or pecans. Sprinkles, shredded coconut or sesame seeds add flair.
Provided by Susan Spungen
Categories snack, cookies and bars, dessert
Time 1h15m
Yield 34 cookie sticks
Number Of Ingredients 14
Steps:
- Prepare the dough: Add 1 1/4 cups flour, the sugar, baking powder and salt to a food processor, and pulse a few times to combine. Add butter and pulse until small crumbs form. In a measuring cup, combine milk and vanilla. Stream into flour mixture while machine is running. Pulse until dough is fairly smooth.
- Transfer dough to a lightly floured surface, and roll until it is just over 1/4-inch thick. Use a bench scraper or the side of a large knife to straighten the sides so that it is a 5 1/2-by-8-inch rectangle. Wrap in plastic and transfer to a small baking sheet. Chill until firm, at least 1 hour and up to 3 days.
- Heat the oven to 350 degrees. Use a bench scraper or long knife to cut the dough crosswise into 1/4-inch-thick strips that are about 5 1/2 inches long. Transfer half the dough to the refrigerator while you work with the other half. Using the palms of your hands, gently roll each strip on a lightly floured work surface until 7 to 8 inches long. Transfer strips to parchment- or silicone mat-lined baking sheets, keeping them as straight as possible and spacing them about 1 1/2 inches apart. Repeat with remaining dough. Freeze until firm, about 10 minutes.
- Bake until golden on edges and bottom, 14 to 16 minutes. Let cool a few minutes on the baking sheets, then transfer to wire racks to cool completely.
- Decorate the cookies: Melt each of the chocolates in a separate metal bowl set over a small saucepan with 1 inch of simmering water, stirring occasionally until melted. If using dark or milk chocolate, add 1/2 teaspoon vegetable shortening to each and whisk until combined. If using white chocolate, add enough vegetable shortening to make it thin enough for dipping, up to 1 tablespoon, whisking until mixture is glossy. Stir pulverized berries or matcha into white chocolate. (You can also melt the chocolate in the microwave instead: Transfer the chocolate and shortening to a microwave-safe glass bowl and microwave for 30 seconds. Whisk to combine, then heat in 20-second increments, whisking between each, until melted.)
- Holding a cookie stick over a bowl of chocolate, use a small spoon to pour the chocolate over 2/3 of the stick, turning cookie to coat on all sides. Let excess drip off, and scrape against the edge of the bowl. Set chocolate-coated cookie on a parchment- or wax paper-lined baking sheet. Sprinkle with nibs or nuts as desired. (You'll want to keep all the dips in a warm place while working with them, and return them to the pot or microwave to remelt if needed.) Refrigerate until coating hardens. Cookies will keep in an airtight container at room temperature for 1 week.
SUGAR AND SPICE NUTS
For a party snack or gift from the kitchen, you can't go wrong with this easy, tasty mix.
Provided by Betty Crocker Kitchens
Categories Snack
Time 1h30m
Yield 21
Number Of Ingredients 12
Steps:
- Heat oven to 300°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, beat sugar, salt, cinnamon, ginger, cloves, nutmeg, water and egg white with electric mixer on high speed 1 to 2 minutes or until mixture is frothy. With rubber spatula, fold in nuts until evenly coated. Spread mixture evenly in pan.
- Bake 45 to 50 minutes, stirring occasionally, until nuts are fragrant and toasted. Cool completely in pan, about 30 minutes. Stir in chocolate candies. Store in tightly covered container.
Nutrition Facts : Calories 190, Carbohydrate 18 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 14 g, TransFat 0 g
SUGARED SPICED NUTS
These delicious nuts are such a sweet crunchy treat. Great for parties or late night munchies. Makes enough to keep a bit around for another day :)
Provided by Karen..
Categories Lunch/Snacks
Time 55m
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 250 degrees.
- In a large bowl, mix together everything but nuts.
- Add the nuts and stir until coated well.
- Spread evenly onto a greased cookie sheet or baking pan.
- Bake for 45 minutes, stirring every 15 minutes or so.
- Spread out on waxed paper to cool.
- Store in a zipper bag or airtight container.
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