or our own use.
Date Nut Bread using starter:
Mix
innamon sugar.
For the date-oat bars, preheat oven to 350
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.
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.
Cream together the sugar, butter and eggs and set aside. Place flour in separate bowl.
Add dates and nuts, then put soda in cup of boiling water and pour over date-nut-flour mixture, then add alternately to first mixture.
Batter will be thin.)
Bake in a 7 x 11-inch pan at 375\u00b0 for 20 minutes.
Cake stays moist. Serve with real whipped cream.
Beat eggs until foamy.
Add sugar.
Sift together flour, baking powder and salt.
Add to eggs and beat.
Add dates, nut meats and vanilla.
Put in a greased 8 x 8 x 2-inch pan and bake in 325\u00b0 oven for 25 to 30 minutes.
Makes 16 squares.
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.
Combine first 4 ingredients.
Sift next 3 ingredients.
Combine and mix in bowl.
Add nuts and dates.
Bake at 350\u00b0 in a 9 x 13-inch greased pan for 25 to 30 minutes.
Recipe can be doubled and baked for 35 to 40 minutes for thicker bars.
Cool and cut into bars.
0 minute.
Original recipe calls for the bars to be baked
Beat eggs.
Add sugar, nuts, dates, milk and vanilla.
Sift dry ingredients together. Mix dry mixture to rest of recipe. Grease 9 x 11-inch pan.
Spread dough in pan.
Bake at 325\u00b0 for 25 to 30 minutes.
Cool and cut in squares.
Sprinkle with powdered sugar.
Mix all together very well.
If using a 9 x 13-inch cake pan, double the recipe.
Line pan with waxed paper.
Pour mixture into pan and bake at 350\u00b0 for 30 minutes.
Turn out of pan onto cooking rack and remove paper immediately.
Dust top lightly with powdered sugar.
Preheat oven to 350\u00b0.
Grease bottom of a 9-inch square baking pan.
Melt butter in saucepan over low heat.
Remove from heat. Stir in remaining ingredients in order listed.
Mix well.
Spread in prepared pan.
Bake for 30 minutes.
Cool in pan.
Cut into 24 bars.
Sift confectioners sugar over bars, if desired.
Sift flour, salt and baking powder into bowl.
Mix eggs, sugar and vanilla well.
Add dates and nuts.
Pour over dry ingredients; mix well.
Spread into greased 13 x 9 x 2-inch baking pan.
Bake in slow oven at 325\u00b0 for about 30 minutes.
Cool; cut into bars. Serve plain or dust with powdered sugar.
Makes about 26 (1 x 3-inch) bars.
Add flour, baking powder, salt and brown sugar to large mixing bowl.
Mix on low speed until all ingredients are thoroughly mixed.
Mix melted butter, eggs, nuts and dates together and then add to dry ingredients. Make certain all ingredients are completely mixed.
Pour into well-greased 9 x 11-inch pan.
Bake at 350\u00b0 for 30 minutes or until dark brown. Cut into 1 x 2-inch bars when cool.
Coat bars with powdered sugar.
Yields 42 bars.
Gradually add sugar to eggs and flavors, beating until light and fluffy.
Sift together salt, cinnamon and flour.
Add slowly to sugar mixture.
Blend well.
Add pecans and dates.
Spread evenly on well-greased 10 x 15-inch sheet pan.
Bake at 350\u00b0 for about 35 minutes.
Cool.
Top with orange frosting.
Cut into 1/2 x 3-inch bars.
Makes about 30 bars.
Beat egg yolks; add sugar.
Beat again.
Sift flour and baking powder together.
Blend into egg mixture slowly.
Add pecans, dates and vanilla and last beaten egg whites.
Bake in greased jelly roll pan.
Bake at 350\u00b0 for 30 minutes or until lightly browned.
When cold, cut in 1 x 2-inch bars.
Put in bag with powdered sugar and shake to coat bars.
emove foil and slice into bars while still warm.
Transfer
Sift flour; add baking soda and salt. Sift again. Combine with brown sugar. Add melted shortening to beaten eggs and combine with dry ingredients. Add nuts and dates. Pour into greased 7 x 11 x 2-inch pan. Bake at 350\u00b0 for 30 minutes.
Cut in bars while hot. Sprinkle or roll in powdered sugar.
Mash small banana in mixing bowl.
Add cake mix and 1/4 cup water.
Mix 3 minutes.
Add balance of water and mix 1 minute. Pour batter into lightly greased 10-inch square baking pan (one 8-inch square and one 8 x 4-inch pan can be used instead). Sprinkle batter with 1/2 cup chopped dates and 1/4 cup chopped pecans.
Bake at 375\u00b0 for 30 minutes or until done.
Cut bars in pan.
Makes 2 dozen bars, 2 1/2 x 1 1/2-inch, 58 calories per bar.