he processor.
Stuff the dates. Roll small cylinders of almond
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).
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!
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.
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.
n water while preparing the dates. Use a sharp paring knife
Fill each date half with heaping 1/2 teaspoon foie gras.
Arrange filled dates on platter.
(Can be prepared 3 hours ahead. Cover and chill.)
Sprinkle each date with salt and parsley.
ogether in a bowl. Spread dates open slightly; season the inside
emove the pits from the dates, cut the tips off each
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.
Split dates and stuff each half with pecan section.
Spoon a dab of cream cheese on top of pecan section and roll each stuffed date in powdered sugar.
Shape cream cheese into 8 balls; roll in nuts.
Cut 2 pineapple slices into eighths; stuff into dates.
Place cheese balls in center of remaining pineapple slices; garnish with stuffed dates.
Serve with watercress and lettuce.
Makes 8 servings.
1 teaspoon ginger root and dates.
Stir well to blend
Using a scissors, cut one side of each date open and stuff with a scant teaspoon of chorizo.
Wrap the stuffed date with bacon and secure with a toothpick.
Place on a foil-lined baking sheet and bake in 400 degree oven for about 15-18 minutes.
Watch closely as the bottoms can burn easily due to the natural sugars in the dates.
Makes about 45 pieces.
Remove the pits from dates by slashing one side of date. Place nut in date and squeeze date closed.
Roll stuffed date in granulated sugar.
Stuff dates with pecan halves.
Cream sugar with shortening. Beat in egg.
Sift together dry ingredients.
Add alternately with sour cream to creamed mixture.
Stir in stuffed dates.
Drop onto greased cookie sheet.
Bake at 400\u00b0 for 8 to 10 minutes.
Cool. Top with frosting.
Yields about 70 cookies.
Cut nuts in half lengthwise.
Stuff in dates.
Combine flour, baking powder and soda.
Beat brown sugar and shortening on medium until well combined.
Add flour and sour cream alternately.
Gently stir in stuffed dates.
Drop 1 date per cookie on greased cookie sheet.
Bake at 375\u00b0 for 7 to 9 minutes or until golden.
Remove to rack to cool.
Frost with Golden Frosting.
Mix butter, brown sugar, egg and sour cream.
Add dry ingredients and vanilla.
Mix. Dip stuffed dates (with pecans) into batter.
Bake in 400\u00b0 oven for 8 to 10 minutes.
Frost with brown butter and powdered sugar.
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.