Carefully remove the pits from the dates, replacing each one with a whole almond.
Pour the honey into a heavy saucepan and place it on low heat.
When the honey is liquid, add the cinnamon and pepper; stir well.
Put the stuffed dates in the honey and stir gently to coat. Leave on very low heat for 5 minutes until the dates are hot. Watch the sauce so that it doesn't boil or even simmer.
Serve warm, or let cool and eat. Enjoy!
o cool.
Make the almond paste. Process the almonds, sugar
Insert one smoked almond each date.
Enjoy!
Put an almond in each date.
Wrap a piece of bacon around each stuffed date and secure with a toothpick.
Line cookie sheet with aluminum foil.
Place dates on foil and bake in preheated 400\u00b0 oven for 12 to 15 minutes or until bacon is crisp.
Remove to rack or paper towel; drain.
Serve warm.
slit open dates, remove pits and stuff with 1 tsp of mascarpone each and sprinkle with toasted almond.
Remove peels and white part outside orange, cut crosswise into rings.
Divide oranges into 8 plates with 2 stuffed dates and drizzle with 1 tsp of saba (more if you like).
Stuff each date with an almond.
Cut bacon strips into thirds and wrap a piece around each date.
Secure with a round wooden toothpick.
Put the dates on a foil lined baking sheet and bake in a preheated oven at 400\u00b0 until bacon is crisp, about 12 to 15 minutes.
Drain on a rack or paper towels.
Stuff each date with an almond.
Cut the bacon strips into thirds.
Wrap bacon around each date.
Secure with toothpick. Place on foil-lined baking sheet.
Bake in preheated 400\u00b0 oven until bacon is crisp.
Place the chocolate in a glass or plastic bowl. Heat in the microwave for about 2 minutes, stirring every 30 seconds, or until almost melted. Stir until smooth.
Line a baking sheet with aluminum foil. Stuff each date with a pecan half and place onto the baking sheet. Drizzle the stuffed dates with melted chocolate, then sprinkle with coconut. Place into freezer, and freeze for 1 hour before serving.
or 3 mins. Add carrots, dates, remaining almonds, coriander, black pepper
Cut a slit in each date and remove the pit.
With a dull knife cut random hunks of Parmesan (slightly larger than the size of an almond) off your block of cheese.
Slip a piece of cheese into each date; if desired, garnish with olive oil and arugula or parsley.
Cook Applewood Bacon halfway. Best when baked but you can fry. (If you don't have applewood sprinkle a small amount of brown sugar on bacon).
Put blue cheese, almond & small amount of pesto in bowl.
Make slit in the date and stuff with cheese mixture.
Wrap with bacon. (secure with toothpick if needed).
When you're ready to serve cook for 10 minutes on 325 or until bacon is cooked.
Slice an opening in each date with a knife.
Fill the date with almond butter and place 1 whole almond on top.
Pour sherry over dates.
Let stand 1 hour; stuff each date with an almond, walnut or pecan half.
Roll in tinted coconut or powdered sugar.
(Dates soaked in wine, dry sherry, sprinkled with pale green coconut; or frosted with Christmas colors, nuts buried in their delicious middle.)
Slowly add 4 cups sugar to milk, blending well.
Mix in salt and extracts.
Sprinkle remaining sugar on a board and knead fondant until smooth and creamy, working in sugar.
Wrap in foil and keep in refrigerator for 24 hours.
Stuff the dates and top with walnut or pecan halves.
Makes 7 to 8 dozen dates.
Slit each date lengthwise, but do not cut in half. Spread each date to open slightly.
Spoon about 1/2 teaspoon of boursin into each date, spreading evenly.
Arrange dates in a single layer on a serving dish. May be prepared to this point and refrigerated for up to 24 hours. Just before serving, top each stuffed date with 1/4 teaspoon pepper jelly.
Soak round toothpicks in hot water several minutes. Drain. Cut bacon slices in thirds (or half is okay). Stuff date with whole almond, wrap with bacon and secure with toothpick. Bake 20 minutes at 400\u00b0. Drain; serve warm. Yields about 75 pieces. Freeze baked or unbaked; if unbaked, bake straight from freezer at 400\u00b0 about 20 to 25 minutes.
Gradually add 4 cups of the sugar to milk, blending well. Mix in salt and extracts.
Sprinkle remaining 1/2 cup sugar on board and knead fondant until smooth and creamy, working in the sugar.
Wrap in aluminum foil and let ripen 24 hours in refrigerator.
Stuff dates, top with walnut halves, coconut or bits of candied cherries.
Makes enough fondant to fill 9 to 10 dozen dates.
Stuff dates with one almond or pecan per date. Roll in powdered sugar.
Place on wax paper in the refrigerator until ready to serve.
Slowly add 4 cups sugar to the milk, blending well.
Mix in the salt and extracts.
Sprinkle the remaining 1/2 cup sugar on a board; knead the fondant until smooth and creamy, working in the sugar.
Wrap in foil; let set in refrigerator for a day.
Stuff the dates and top them with walnut halves, if desired.
Cut a lengthwise slit down the center, but not through, each date; remove seeds.
Sprinkle food coloring over marzipan, if desired; gently knead 4 to 5 times or until color is incorporated into marzipan.
Divide marzipan mixture evenly among dates; stuff into slits.
Sprinkle with powdered sugar.