Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
Prepare Date Filling; cool.
Heat oven to 400\u00b0.
Grease square pan, 9 x 9 x 2-inch.
Mix brown sugar, margarine and shortening. Mix in baking mix and oats.
Press half of the crumbly mixture in pan; spread with filling.
Top with remaining crumbly mixture; press gently into filling.
Bake until light brown, 25 to 30 minutes.
Cut into bars, about 2 x 1 1/2-inch.
Makes 2 dozen cookies.
orking. (Note: Check the expiration date on your yeast before you
In a jar with a tight-fitting cover, combine all vinaigrette ingredients; cover adn shake well.
PREPARE SALAD: In a small bowl, toss cranberries with sugar; let it for 15 minutes. In another bowl, toss apple slices in 1/4 cup vinaigrette.
In a large bowl, combine romaine, apple slices, cranberries, dates and walnuts. Refrigerate. When ready to serve, give the remaining vinaigrette another shake and drizzle over salad. Season with pepper, toss well, and transfer to a salad bowl.
In a blender, blend dates and milk until smooth and super-frothy. Add ice cream and pulse a few times, until just blended.
aking powder. Sift into the date mixture and stir until it
For each date shake, place 1/4 cup coarsely chopped pitted dates in a blender. Add 1 cup cold milk and 1 cup(about 2 large scoops) French vanilla ice cream.
Grate 1/4 teaspoon of fresh nutmeg into blender and blend date shake until smooth. Enjoy!
he sugar.
For the date & orange muffin, substitute 1 cup
ith the lettuce, tomato, Fresh California Avocado and bun top.
he pizza according to the recipe.
For Grilled Greek Chicken
Combine dates and boiling water; cool to room temperature. Stir shortening to soften; cream in sugar until fluffy.
Blend in vanilla.
Add eggs, one at a time, beating well.
Sift together cake flour, cocoa, soda and salt; add to creamed mix alternately with date mix, beating well after each addition.
ellyroll pan. Spread carefully with date filling. Sprinkle walnuts, then reserved
chicken breast in flour; shake off excess. Then dip chicken
ixture by tablespoonfuls (including a date in each tablespoonful) and drop
Place California chile pods and guanjino chile peppers into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
Pour chiles and water into a blender; add mixed spices, onion, and salt. Blend until sauce is smooth.
Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
hold the bag shut and shake vigorously to coat the nuts
or our own use.
Date Nut Bread using starter:
lour and 1/2 cup Recipe #453973 (one batch without added
Assemble blender.
Put water, orange juice and dates in blender container.
Cover and process at blend for 2 to 3 cycles. Cook mixture on low heat until thickened.
Blend chopped nuts. Add to date mixture.
Cool.