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.
Cover tightly. Stir every day for 17 days.
Leave on
ven to 450\u00b0F.
DATE-NUT LAYER: In a medium saucepan
the recipe. Set this
Soak dates in hot water at 120\u00b0 for 10 minutes.
Drain and refrigerate until cold.
Cream oleo and sugar.
Add eggs, vanilla, salt, water, baking soda, flour and pecans.
Mix only until combined.
Fold in dates.
Fill muffin tins 2/3 full.
Bake at 350\u00b0
for 20 minutes.
aking powder. Sift into the date mixture and stir until it
soak dates and raisins for few hours, then mix them
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.
-cup muffin pan.
For the nut topping, combine butter, brown
Makes enough for about 5 batches of 24 muffins each.To make
t 400F for 20 to 25 minutes. Remove muffins from pan immediately
Grind the nuts and seeds in a high-powered blender of coffee grinder to make a fine nut flour. I often use the back of a wooden spoon to crush the walnuts into a paste. Knead the date roll or mashed medjool dates into the powdered/crushed nuts. Add the cashew butter if desired and continue to knead until an even consistency. Mold into bite-size balls that toddlers can use as finger food. You can grind a large amount of the nuts at one time and store in the freezer for later use.
In medium bowl, stir together dates, boiling water, oil and vanilla.
In small bowl, mix flours, sugar, walnuts, cinnamon and baking soda.
Add date mixture and stir until moistened.
Makes 12 muffins.
Bake at 375\u00b0 for 25 minutes.
Freezes well.
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.
Grease a muffin pan.
In medium bowl, stir together dates, boiling water, corn oil and vanilla.
In smaller bowl, mix the two flours, sugar, walnuts and baking soda.
Add to date mixture. Stir until moistened.
Bake at 375\u00b0 for about 25 minutes.
Makes 12 muffins.
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.
In saucepan, combine dates, water and baking soda. Bring to a boil. Remove from heat and set aside to cool. Preheat oven to 350\u00b0. Grease two 12 hole muffin pans or use paper liners. Cream butter and sugar until light and fluffy. Beat in eggs. Add flour and salt, beating until just combined. On low speed, beat in date mixture, vanilla and nuts. Fill prepared muffin pans 3/4 full with batter and bake 20 to 25 minutes or until they test done with a toothpick. Yield: 2 dozen muffins.
br>Bake at 350\u00b0 for 20 to 25 minutes or
Soak dates in
3 cups hot water 10 minutes to plump.
Drain off water and refrigerate dates.
They must be cold before using. Cream together oleo and sugar until well blended.
Add eggs, vanilla, salt, water, baking soda, pecans and flour.
Mix as little as possible because gluten will develop and make muffins tough.
Fold in dates.
Spoon batter into muffin cups and bake in preheated 350\u00b0 oven for 20 to 30 minutes.
Cream together sugar and oleo, adding eggs last.
Combine flour, salt, nuts and chopped dates.
Mix soda with boiling water and let stand for 5 minutes.
Combine all three mixtures.
Bake in greased muffin tins.
Makes 24 muffins.
You may also add bananas.