ven to 450\u00b0F.
DATE-NUT LAYER: In a medium saucepan
Pulse ingredients for the cheese spread in food processor until mixture is combined. Transfer spread to a small serving dish and garnish with shaved crystalized ginger. Serve with date nut bread.
or our own use.
Date Nut Bread using starter:
Mix
Melt butter in a saucepan.
Mix in dates, sugar, egg and salt. Cook 10 minutes over medium heat, stirring constantly.
Take off heat and add the rest of the ingredients.
Shape into balls and roll in confectioners sugar.
Blend cream cheese with milk and orange rind until spreadable. Cut each date nut loaf in half lengthwise; spread with cheese mixture.
Put together.
Repeat lengthwise cut at right angles; spread.
Put together in shape of loaf; wrap in waxed paper or foil.
Chill.
ivide dough in half.
Roll each half on waxed paper
Date Filling:
Combine dates, sugar
ivide dough into 3 parts. Roll out 1 part at a
hape each half into a roll 1 3/4\" in diameter
Preheat
oven
to
325\u00b0.
Sift\tthe flour and salt into large mixing
bowl.
Roll
the
dates
and
nuts\tin the flour mixture (use
your hands).\tBeat egg yolks until light and add sugar. Beat egg whites until stiff.
Combine egg yolk mixture and date-nut
mixture.\tStir
in vanilla.
Fold in egg whites until thoroughly blended.
Pack into greased and floured tube pan.
Bake at 325\u00b0 for 1 hour.
Cool before removing from pan.
In a saucepan, combine dates, water and sugar.
Cook over medium heat.
Stir constantly until it thickens.
Remove from heat. Add nuts.
Slice cookie dough into 36 slices (thin).
Place 27 cookies on cookie sheet.
Place 1 tablespoon of date nut mixture on top of each slice.
Cut remaining 9 slices into thirds.
Place each third onto date top mixture.
Sprinkle with orange peel.
Bake at 350\u00b0 for 10 to 12 minutes until lightly golden.
Cool and serve. Makes 27 cookies.
Preheat oven to 350\u00b0F.
In a large bowl combine all ingredients for bars. Mix well.
Pour into greased and floured 13x9\" pan.
Bake for 30 minutes or until golden.
Cool.
In a small bowl, mix glaze ingredients until smooth.
Pour evenly oven date bread.
Cut into bars.
Pour milk into large bowl.
Add marshmallows, nuts and dates. Mash crackers into fine crumbs; save 3/4 cup crumbs to roll on outside of roll.
Add remaining crumbs to milk mixture and mix thoroughly.
Use hands to shape into 3 or 4 rolls.
Pour crumbs on waxed paper and roll on outside of each roll.
Wrap separately in waxed paper and foil and store in refrigerator until chilled.
Boil dates, sugar (1/4 cup), salt and water for 5 minutes. Cool.
Add nuts.
Cream the butter, brown sugar and white sugar. Add egg; mix.
Add vanilla, flour and soda.
Chill.
Roll out fairly thin.
Spread with date mixture; roll up tight.
Freeze and slice.
Bake at 375\u00b0 for 10 minutes.
Cream shortening, add sugars, eggs and vanilla.
Beat 10 to 12 minutes.
Dissolve soda in boiling water and pour over dates (cut up), nuts (optional),
flour, baking powder, cinnamon and salt. Mix together and add to shortening mixture.
Add dates and nut mixture.
Blend until no flour shows.
Make rolls in wax paper; freeze.
Take roll out when you want cookies.
Cut frozen.
Bake at 350\u00b0 for 8 to 10 minutes.
Mix graham cracker crumbs, pecans, marshmallows and dates together.
Add milk gradually until mixture is moist enough to stick together and roll in logs. Roll logs in graham cracker crumbs.
Place logs in aluminum foil and refrigerate.
Freezes well.
Mix all ingredients together well.
Roll into long log roll and chill in refrigerator for about 12 hours.
Slice and serve.
Mix together.
Make 2 large rolls or 3 small rolls.
Roll in extra crumbs.
Roll in aluminum foil, chill at least 2 hours. Overnight is better.
Mix all ingredients well.
With wet hands, shape into a roll about 2 1/2 inches across.
Roll in 1/3 cup fine graham cracker crumbs.
Wrap tightly in waxed paper or aluminum foil.
Chill until ready to serve.
Makes about 8 servings, allowing two 1/2-inch slices for each.
Top with whipped cream.
Combine 1/2 of the crumbs with dates, marshmallows, nuts, whipped cream and vanilla.
Place mixture on a large piece of wax paper.
Shape into a roll about 3\" in diameter.
Coat with remaining graham cracker crumbs.
Firmly wrap up roll.
Chill 12 hours or longer.
Serve in 3/4-inch slices topped with whipped cream.