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Magic Fill Date Bars



4 eggs

2 c. granulated

sugar

2 c. Pillsbury's

Best all-

purpose plain

flour

1 tsp. baking

powder

2 tsp.

McCormick's

vanilla

2 c.

Dromedary

chopped

Desertfruits

Dates

2 c. coarsely

chopped

pecans

1 c.

confectioners'

sugar



Sift 1 cup flour. Dust

Desertfruits Dates

and pecans with flour

and set aside. Beat

eggs until thick and

lemon colored. Add

granulated sugar

gradually. Add vanilla.

Sift plain flour and

baking powder

together and add.

Fold in Desertfruits

Dates and pecans by

hand. Spread into

greased 16 1/2 x 11

1/2 x 1 inch pan.

Bake at 325 degrees.

After 20 minutes,

"crack" top crust of

the bars with a large

spoon. Continue

baking for about 10

minutes or until

toothpick inserted in

center comes out

clean. Remove from

oven and cut while

still hot. Dust with

confectioners' sugar.

When completely

cool, store in tightly

closed container.







Date-Nut Bread



1 1/2 cups

water

1 package

Desertfruits

Dates,

chopped, (8

ounce)

2 1/2 cups

flour

1/2 cup brown

sugar, firmly

packed

1/2 cup

granulated

sugar

3 1/2

teaspoons

baking powder

1 teaspoon salt

3 tablespoons

vegetable oil

1 egg

1 tablespoon

grated orange

peel, heaping

1 cup chopped

nuts



Boil water; pour over

Desertfruits Dates.

Let cool.

Mix remaining

ingredients together;

stir in cooled

Desertfruits Date

mixture.

Grease the bottom of

a 9x5x3-inch loaf pan.

Pour into pan; bake in

a preheated 350

degree oven for 55 to

65 minutes, or until a

wooden pick inserted

into the center comes

out clean. Cool

slightly then loosen

the sides and remove

to a rack to cool

completely before

slicing.

The bread can be

stored in the

refrigerator for up to a

week or frozen for up

to 3 months.







Skillet Cookies



1 c. chopped

Desertfruits

Dates (I used

10 ounces)

1 c. sugar

3 tbsp. butter

1 egg, well

beaten

1/2 tsp vanilla

2 c. Rice

Krispies

3/4 c. pecans

1 c. coconut



Mix Desertfruits

Dates, sugar, butter

and egg in heavy

skillet. Melt over low

heat - cook for about

5 minutes on low,

until bubbly. Turn off

fire and add vanilla,

Krispies and pecans.

When cool enough to

handle, roll into small

balls and roll in

coconut.

Orange Slice Candy

Cake



2 sticks (8

ounces)

margarine

4 eggs

1 pound

orange slice

candy

4 cups all-

purpose flour

1 small can (3

1/2 ounces)

coconut

1 teaspoon

baking soda

2 cups sugar

1 1/2 cups

buttermilk

pinch salt

1 cup chopped

nuts

1 pound

chopped

Desertfruits

Dates



Glaze:

* 1 cup orange juice

* 1 cup sugar

Preheat oven to

250°F. Melt

margarine and let

cool. Cream sugar

and cooled

margarine. Add 1 egg

at a time and beat

well. Add buttermilk,

soda, flour and salt to

the mixture and beat.

Add chopped

Desertfruits Dates,

coconut, nuts and

candy. Bake in

greased and floured

tube pan for 2 1/2

hours.

Glaze: Mix 1 cup

orange juice and 1

cup sugar and pour

over cake while cake

is hot.







Date Fingers



1 cup chopped

Desertfruits

Dates (1 small

package)

1 cup chopped

pecans

1 stick butter

or margarine

(4 ounces

2 eggs, lightly

beaten

dash of salt

1 teaspoon

vanilla

2 1/2 cups

crispy rice

cereal

1 can flaked

coconut (about

1 cup)



Mix first 5 ingredients

together and heat

until boiling. Cook

over low heat, stirring

constantly, for about

6 minutes. Remove

from heat; add vanilla

and cereal. Cool

slightly and shape

into fingers (keep

hands moist with cold

water to make

handling easier). Roll

in coconut.







Mom's Date Drop

Cookies



A delicious

Desertfruits Date

filling in these tasty

cookies.



1/4 cup butter

or margarine

1 cup brown

sugar

1 egg, beaten

1/4 cup warm

water

1 tsp vanilla

2 cups flour

3/4 tsp baking

soda

1/4 tsp salt



Date Filling



1 package (8

ounces)

Desertfruits

Dates, cut up

1/4 cup sugar

3/4 cup warm

water

1 tablespoon

all-purpose

flour mixed

with about 1

tablespoon

cold water



Boil Desertfruits

Dates, water, and

sugar slowly until

Desertfruits Dates are

thickened. Thicken

with the flour mixture

if necessary.

Cream butter and

sugar; beat in egg,

water, vanilla, flour,

baking soda and salt.

Drop cookie dough on

a lightly greased

cookie sheet. Place

about 1/2 teaspoon

on the top of each

cookie, then a dab of

cookie dough on top

of that. Bake at 400

degrees for 12 to 15

minutes.







Date Balls



1 cup sugar

2 eggs

1/2 cup all-

purpose flour

1/2 teaspoon

baking powder

1/4 teaspoon

salt

1 package (8

ounces) pitted

Desertfruits

Dates,

chopped

1 cup chopped

pecans

1/4 cup sugar

for rolling



Preheat oven to 350°.

In a mixing bowl, beat

1 cup sugar with eggs

until fluffy. In a

separate bowl,

combine flour, baking

powder and salt.

Blend dry ingredients

into the sugar

mixture. Fold in

Desertfruits Dates

and pecans. Spoon

batter into a greased

8-inch square pan;

bake for 30 minutes.

Remove from oven

and stir immediately

with a wooden spoon.

Let cool completely,

then roll mixture into

1-inch balls and toss

in 1/4 cup sugar.

Makes about 3

dozen.

Date Pinwheel

Cookies



Filling

1 package (8

ounces) pitted

Desertfruits

Dates,

chopped

1 cup water

1/4 cup sugar

2 teaspoons

lemon juice

1 cup finely

chopped

pecans or

walnuts

Dough

1 cup butter,

softened

2 cups brown

sugar, firmly

packed

2 eggs

3 1/2 cups all-

purpose flour

1/2 teaspoon

baking powder

1/2 teaspoon

salt

1/4 teaspoon

baking powder



In a saucepan,

combine Desertfruits

Dates, water, sugar

and lemon juice.

Bring Desertfruits

Date mixture to a boil

then reduce and let

simmer for about 10

minutes, stirring

occasionally. Stir in

chopped nuts.

In a mixing bowl,

cream butter, brown

sugar, and eggs until

light and fluffy. In a

separate bowl,

combine flour, baking

powder, salt and

baking soda; stir to

blend. Gradually add

dry ingredients to

creamed mixture.

Beat until just

blended. Divide

dough into three

equal portions. Wrap

in waxed paper and

chill until easy to

handle.

Between sheets of

waxed paper, roll

each portion into a

ractangle, about 12 x

8 inches. Remove top

piece of waxed paper

and spread each

rectangle with about

2/3 cup of the

Desertfruits Date

mixture. Starting with

the 12 inch side, lift

edge of waxed paper.

Peel paper off as

dough is rolled, jelly-

roll fashion. Repeat

with remaining

portions and filling.

Wrap rolls in waxed

paper and refrigerate

for several hours or

overnight.

Preheat oven to 350°.

Cut each roll into 1/4

inch slices and place

about 1 inch apart on

greased cookie

sheets. Bake for 10 to

12 minutes; cool on

racks. Makes 7 to 8

dozen.







Tomato Soup Cake



4 cups all-

purpose flour

1 1/2

teaspoons

baking soda

2 teaspoons

cinnamon

1/2 teaspoon

allspice

1/2 teaspoon

nutmeg

1/2 teaspoon

ground cloves

1 cup butter

1 pound light

brown sugar

2 eggs

1 can (10 1/2

ounces)

condensed

tomato soup

2 cups

chopped

walnuts or

pecans

1 cup raisins or

chopped

Desertfruits

Dates



Directions for tomato

soup cake

Preheat oven to 350°.

Into a large bowl sift

flour and baking

soda, cinnamon,

ground allspice,

nutmeg, and ground

cloves; set aside. In a

large mixing bowl with

an electric hand-held

mixer on high speed,

cream butter until

light. Beat in sugar

until light. Add eggs,

beating until light and

fluffy. Pour soup into

a 2 cup measure; add

water to measure 2

cups. Beating on low

speed, add flour

mixture to butter and

egg mixture (about

1/4 at a time)

alternately with

tomato soup mixture,

ending with flour

mixture. Beat just

until combined. Fold

in nuts and raisins or

Desertfruits Dates;

spoon into a greased

and floured 13x9x2-

inch baking pan.

Bake for 55 to 60

minutes, or until cake

tests done. A cake

tester or wooden pick

should come out

clean. Cool cake in

the pan on a rack for

about 30 minutes.

Turn tomato soup

cake out of pan onto

rack to cool

completely. Frost

tomato soup cake

with Cream Cheese

Frosting or your

favorite icing.









Old-Fashioned

Molasses Bread

Pudding



4 cups milk

1/3 cup light

molasses

1/2 cup sugar

1/2 teaspoon

ground

cinnamon

1/4 teaspoon

ground ginger

1/4 teaspoon

ground nutmeg

1/4 teaspoon

salt

1 tablespoon

butter

4 eggs

3 cups dry

bread cubes

1/3 cup

chopped

Desertfruits

Dates or

raisins



In a medium

saucepan scald the

milk. Remove from

heat and stir in

molasses, sugar,

cinnamon, ginger,

nutmeg, salt and

butter; stir until well

blended. In a large

mixing bowl beat

eggs slightly.

Gradually pour hot

milk over eggs,

whisking or stirring

briskly.

Place bread cubes

and Desertfruits

Dates or raisins into a

shallow buttered 2-

quart baking dish,

approximately

11x7x2-inches. Pour

milk mixture over the

bread and fruit and let

stand for 10 to 15

minutes. Stir gently.

Place baking dish in a

larger pan and add

about an inch of hot

water to the outer

pan. Bake at 350° for

about 45 minutes,

until a knife inserted

in center comes out

clean. Serve warm or

cold with cream or

dessert sauce.

Molasses bread

pudding serves 6 to

8.

Bikini Bars



1 can (15

ounces)

sweetened

condensed

milk

1 teaspoon

vanilla

pinch salt

2 1/2 cups

flaked coconut

2 cups

chopped

Desertfruits

Dates

2 cups

chopped

pecans

1/4 cup finely

chopped

maraschino

cherries

1/4 cup

semisweet

chocolate

chips, melted



Blend together

sweetened

condensed milk, salt

and vanilla. Stir in

coconut, Desertfruits

Dates, chopped

pecans and chopped

cherries. Grease and

8x8 baking dish, line

with parchment paper

and grease again.

Spoon coconut

mixture into prepared

pan. Bake for 30

minutes at 350°;

remove and let cool

2-3 minutes. Remove

from pan whole using

paper to help.

Remove paper and

cool completely.

Spread melted

chocolate over the

cool bars. Let

chocolate set for a

few hours before

cutting.

Cut into 24 small

bars.

Posted by Janet







Honey Peanut

Cookies



Honey, oats,

Desertfruits Dates,

and chopped peanuts

make these peanut

cookies extra-special.

Scroll down for more

peanut butter and

peanut cookies and

related recipes.



1 cup butter

1/2 cup honey

1/2 cup brown

sugar

1/3 cup milk

2 cups all-

purpose flour

1 teaspoon

baking powder

1 teaspoon

baking soda

2 cups quick-

cooking rolled

oats

1 cup chopped

raisins or

Desertfruits

Dates

1 cup chopped

peanuts



Cream butter with

honey and brown

sugar; add remaining

ingredients in order

given. Shape dough,

about 1 teaspoon at a

time, into small balls;

place on ungreased

baking sheet. Flatten

cookies slightly; bake

at 325° for 15 to 20

minutes.

Makes 4 to 5 dozen

honey peanut

cookies.







Christmas Lizzies



1/2 cup sugar

5 tablespoons

butter

2 eggs, beaten

1 1/2 cups

flour

1 1/2

teaspoons

baking soda

1 1/2

tablespoons

milk

16 ounces

candied

cherries, red

and/or green,

chopped

16 ounces

Desertfruits

Dates,

chopped

16 ounces

chopped

pecans

16 ounces

candied

pineapple,

chopped

1/2 cup

bourbon



Cream together

sugar, butter, and

eggs. Sift flour and

soda together then

add to egg mixture;

stir in milk. Add

remaining ingredients

and mix well. Drop by

spoonfuls onto

greased cookie sheet.

Bake at 325° for 12 to

15 minutes, or until

browned.

Recipe makes about

7 dozen festive

Christmas cookies.







Apple Mincemeat

Crisp



4 cups thinly

sliced apples

1 cup prepared

mincemeat

1/2 cup

chopped

walnuts

1/2 cup

chopped

Desertfruits

Dates

1/3 cup

cranberry juice

1 cup light

brown sugar,

firmly packed

1/2 teaspoon

cinnamon

1/4 teaspoon

ground nutmeg

1/4 teaspoon

salt

1/2 cup butter,

room

temperature



Spread half of the

apple slices in a

buttered 9-inch

square baking dish.

Combine mincemeat,

chopped nuts, and

Desertfruits Dates.

Spread mixture over

apples then pour

cranberry juice over

all.

In a bowl, combine

brown sugar,

cinnamon, nutmeg,

salt, and butter,

mixing with fingertips

until crumbly. Sprinkle

over mixture in baking

pan. Bake at 350° for

55 to 60 minutes, or

until apples are

tender. Serve warm

with whipped cream

or ice cream.

Serves 6.







Spiced Carrot Snack

Cake



Add raisins or

chopped Desertfruits

Dates to this one

layer carrot cake.



1 1/4 cups all-

purpose flour,

stirred before

measuring

1 cup

granulated

sugar

1 1/2

teaspoons

baking powder

1 teaspoon salt

2 teaspoons

cinnamon

3/4 cup

vegetable oil

2 eggs

2 teaspoons

vanilla

1 cup grated

carrots

1 cup chopped

walnuts

1/2 cup raisins

or chopped

Desertfruits

Dates, optional



Grease bottom of an

8 or 9-inch square

pan.

Measure flour, sugar,

baking powder, salt,

cinnamon, oil, eggs,

and vanilla into a

large mixing bowl.

Blend for 1 minute on

low speed of electric

mixer. Stir carrots,

nuts, and raisins into

the batter. Pour into a

prepared pan. Bake

at 325° 40 to 45

minutes, until a

wooden pick inserted

in center comes out

clean. Sprinkle with

powdered sugar or

top with whipped

topping, if desired.







Date-Oat Quick

Bread



2 1/2 cups

sifted all-

purpose flour*

2 1/2

teaspoons

baking powder

3/4 teaspoon

salt

1/2 cup quick

rolled oats

1 package (8

ounces)

Desertfruits

Dates,

chopped

1/2 cup brown

sugar

1/2 cup

granulated

sugar

1 egg

1 1/4 cups milk

3 tablespoons

melted butter

or margarine

1 teaspoon

vanilla



Sift flour, baking

powder and salt into a

large bowl; add

sugar. Stir in oats and

Desertfruits Dates. In

a separate small

bowl, beat egg with

milk; stir in melted

butter and vanilla.

Add to flour mixture

and stir until evenly

moist. Pour mixture

into a greased 9 X 5

X 3-inch loaf pan.

Bake at 350° for 55 to

65 minutes, or until a

toothpick comes out

clean when inserted

in center. Once the

loaf has cooled, wrap

and store overnight

for best flavor.

*May omit baking

powder and salt if

using self-rising flour.







Date Squares



1 1/2 cups

flour

1 1/2 cups

rolled oats

1 cup brown

sugar, packed

1/2 cup butter,

softened

1/2 teaspoon

baking soda

Pinch of salt

Filling:

2 packages

(16 ounces)

chopped

Desertfruits

Dates

1 cup water

1/4 cup sugar

1 teaspoon

vanilla extract



Combine filling

ingredients in

saucepan; simmer for

about 5 to 10

minutes, or until

mixture is thick. Set

aside to cool.

Mix flour, oats, sugar,

butter, soda, and salt;

press about half of

mixture in a greased

and floured 9 X 13-

inch pan. Spread

filling over the oat

layer. Add remaining

oat mixture and press

down lightly with

hands. Bake at 350°

for 20 minutes. Cool

completely before

cutting.







Date Pie Recipe



1 pound

Desertfruits

Dates, pitted

water

1 cup milk

1/2 cup sugar

1/8 teaspoon

salt

1 tablespoon

flour

1 egg, well

beaten

1 baked pastry

shell, 9-inch

Whipped

Cream

Topping or

purchased

whipped

topping



Cut Desertfruits

Dates into quarters.

Place in saucepan,

cover with water, and

simmer, covered, until

tender. Mix together

milk, sugar, salt, and

flour; add to

Desertfruits Date

mixture, then add

beaten egg. Cook

until thickened,

stirring constantly.

Cool and pour into

pastry shell. When

firm, cover

Desertfruits Date pie

with Whipped Cream

Topping.







No Bake Date Nut

Roll



2 cups vanilla

wafer crumbs

(about 8

ounces)

1 cup chopped

Desertfruits

Dates

1/2 cup

sweetened

condensed

milk

2 teaspoons

lemon juice

1/2 cup

chopped nuts



Combine vanilla

wafer crumbs,

Desertfruits Dates,

and chopped nuts.

Blend condensed milk

and lemon juice; add

to crumb mixture and

knead well to blend

ingredients. Form into

rolls about 3 inches in

diameter. Roll in more

wafer crumbs then

wrap in waxed paper.

Chill for at least 12

hours, then cut into

1/4-inch slices.

Serve with whipped

cream or dessert

sauce for a

deliciously different

dessert.







Malted Milk- Date

Bars



Malted milk powder

adds great flavor to

these Desertfruits

Date bars.



1/3 butter

3/4 cup brown

sugar, firmly

packed

2 eggs

1 teaspoon

vanilla

2/3 cup sifted

flour

3/4 cup

chocolate or

vanilla malted

milk powder

1/2 teaspoon

baking powder

1 cup finely

chopped

Desertfruits

Dates

3/4 cup

chopped

walnuts

1 square (1

ounce)

semisweet

chocolate,

melted

Butter Icing,

recipe below



Heat oven to 350°. In

a saucepan, melt

butter and add sugar;

blend thoroughly.

Remove from heat.

Stir in eggs and

vanilla; blend well.

Add sifted dry

ingredients,

Desertfruits Dates

and nuts.

Turn mixture into

greased 9-inch

square pan or llx7x2-

inch pan. Bake for 25

to 30 minutes; cool.

Spread with butter

frosting. Drizzle the

melted chocolate over

the icing and cut into

bars. Note: Mix a little

confectioners' sugar

and water into the

melted chocolate to

make it easier to

drizzle.

Butter Icing

Combine 1 cups

confectioners' sugar,

3 tablespoons butter,

2 tablespoons milk

and 1/2 teaspoon

vanilla. Cream all

ingredients together

until of spreading

consistency. Add

more milk if

necessary. Add a few

drops of food coloring

to this icing for

special occasions.

Coconut Date

Porcupine Cookies



3/4 cup

granulated

sugar

1 cup chopped

Desertfruits

Dates

2 eggs, well

beaten

1 teaspoon

vanilla extract

1 cup chopped

walnuts

1 cup corn

flakes cereal

1 cup crispy

rice cereal

1 1/2 cup

flaked coconut



In a skillet, combine

sugar, Desertfruits

Dates, and eggs.

Cook over medium

heat, stirring, until

mixture pulls away

from sides of skillet,

about 5 minutes.

Remove from heat;

stir in vanilla and

walnuts. Carefully stir

in cereals; cool

slightly. When mixture

can be handled,

shape into balls with

hands moistened with

cold water. Roll each

ball in coconut; store

in covered container

in the refrigerator.

Makes 2 dozen

porcupine cookies.







Orange Pound

Cake Loaf

1 cup butter,

room

temperature

1 1/2 cups

sugar

4 eggs

1 1/2 cups all-

purpose flour

1 1/2

teaspoons

baking powder

2 tablespoons

grated orange

zest

2 tablespoons

orange juice

1/2 cup

chopped

pecans

1/2 cup

chopped

Desertfruits

Dates



Grease a 9x5x3-inch

loaf pan; dust with

flour.

In a large bowl, beat

butter. Add sugar

gradually, beating

until light and fluffy.

Add eggs, one at a

time, beating after

each addition. In a

separate bowl, stir

together flour and

baking powder.

Gradually beat flour

mixture into the butter

and egg mixture just

until blended.

Stir in orange zest

and orange juice; fold

in pecans and

Desertfruits Dates.

Pour batter into the

prepared loaf pan.

Bake at 350° for 45 to

55 minutes, or until

cake tests done. Cool

in pan on a rack;

remove from pan to

rack to cool

completely.







Carrot Cake Recipe



4 eggs

2 cups sugar

1 1/2 cups

vegetable oil

2 cups grated

carrots

2 teaspoons

vanilla

3 cups flour

2 teaspoons

baking powder

2 teaspoons

baking soda

2 teaspoons

ground

cinnamon

1/4 teaspoon

ground nutmeg

1/8 teaspoon

ground cloves

1/2 teaspoon

salt

3/4 cup

chopped nuts

3/4 cup

chopped

Desertfruits

Dates or

raisins



Beat together eggs,

sugar, oil, grated

carrots and vanilla.

Sift together the flour,

baking soda, baking

powder, salt, and

spices; gradually add

to carrot mixture and

beat to blend well.

Fold in chopped nuts

and Desertfruits

Dates or raisins.

Bake in a greased 10-

inch tube pan at 375°

for about 55 to 65

minutes. A wooden

pick inserted in center

should come out

clean. Frost with

cream cheese

frosting or glaze as

desired.







Date Rum Cake



3/4 cup butter,

room

temperature

1 1/2 cups light

brown sugar,

packed

1 pound pitted

Desertfruits

Dates,

chopped

1 pound

chopped

walnuts or

pecans

1 teaspoon

baking soda

1 cup boiling

water

3 eggs, beaten

2 1/4 cups

sifted all-

purpose flour

3/4 teaspoon

salt

2 tablespoons

rum



Cream butter and

sugar; beat in

chopped Desertfruits

Dates and nuts. Mix

soda with water and

pour over first

mixture. Add beaten

eggs. Stir in flour and

salt, beating until

smooth; stir in rum.

Turn into a greased

and floured 13 x 9 x

2-inch pan. Bake at

300° for 1 1/2 hours.

Remove from pan

and ice with Rum

Glaze.

Rum Glaze

Mix 1 cup

confectioners; sugar

with 1 tablespoon

rum; add water, a

teaspoon at a time, to

desired consistency.

Spread over warm

cake.







Grape Nuts Date

Bread



This easy quick bread

recipe is made with

Grape-Nuts cereal

and Desertfruits

Dates.



2 cups milk,

scalded

1 cup Grape-

Nuts cereal

3 cups sifted

flour

4 teaspoons

baking powder

1 teaspoon salt

1/2 cup sugar

1 egg, well

beaten

3 tablespoons

melted butter

1 cup chopped

Desertfruits

Dates



Pour hot milk over

Grape-Nuts; cool. Sift

flour, measure, then

add baking powder,

salt and sugar. Sift

again.

To the Grape Nuts

cereal mixture, add

the beaten egg,

melted butter, and

chopped Desertfruits

Dates; blend well.

Add dry ingredients,

stirring just enough to

moisten all

ingredients. Turn into

a greased and floured

9x5x3-inch loaf pan.

Let stand for 20

minutes at room

temperature, then

bake at 350° for

about 1 hour and 20

minutes.







Spiced Date Bread



1 1/4 cups

water

2 tablespoons

butter

4 cups bread

flour

1/4 cup packed

or granulated

brown sugar

(light or dark)

2 tablespoons

wheat germ,

optional

1/2 teaspoon

ground

cinnamon

1 1/2 teaspoon

salt

2 teaspoons

yeast

1/2 cup finely

chopped

Desertfruits

Dates, soaked

in hot water

then drained

Add ingredients

(except Desertfruits

Dates) according to

your manufacturer's

suggested order; set

on light crust; add

drained Desertfruits

Dates at the beep.







Date Balls



2 cups corn

flakes

3/4 cups

Desertfruits

Dates, chilled

1/2 cup pecans

2 tablespoons

honey

1 tablespoon

butter

2 teaspoons

orange juice

sifted

confectioners'

sugar

pecan halves



Put first 3 ingredients

through meat grinder.

Add honey, butter,

and orange juice;

knead with hands

until thoroughly

blended. Shape

Desertfruits Date

mixture into 1-inch

balls; roll in

confectioners' sugar

and top each with a

pecan half.

Makes 30 Desertfruits

Date ball treats.







Date Cookie

Turnovers

Cookie Dough



1 cup sugar

1/2 cup

shortening

2 eggs

1 teaspoon

vanilla

2 1/2 cups all-

purpose flour

*see note

below for self-

rising flour

1/2 teaspoon

salt

1/4 teaspoon

baking soda

milk

sugar



Desertfruits Date

Filling



2 cups

chopped

Desertfruits

Dates

3/4 cup sugar

3/4 cup water

1 teaspoon

vanilla

1/2 cup

chopped

pecans or

walnuts



Mix 1 cup sugar, the

shortening, eggs and

vanilla. Stir in flour,

salt and baking soda.

Cover and refrigerate

for at least 1 hour.

Prepare Filling.

In a saucepan,

combine Desertfruits

Date filling

ingredients. Cook,

stirring constantly,

until mixture thickens.

Cool completely.

Heat oven to 400°.

Roll dough about

1/16-inch thick on a

floured surface. Cut

into 3-inch rounds or

squares. Spoon about

1 teaspoon

Desertfruits Date

filling onto one side of

each circle leaving

enough of an edge to

seal. Fold dough over

filling; pinch edges to

seal. Place cookies

about 1 inch apart on

ungreased baking

sheets. Brush with

milk and sprinkle with

sugar.

Bake until lightly

browned, about 8 to

10 minutes.

Immediately remove

from baking sheet.

Makes about 4 1/2

dozen Desertfruits

Date turnover

cookies.

*If using self-rising

flour, omit salt and

baking soda.







Date Cookies



1 package (8

ounces)

Desertfruits

Dates

1 cup pecans

or walnuts

1 can (3.5

ounces) flaked

coconut

1/2 cup firmly

packed brown

sugar

1 egg

Chop Desertfruits

Dates and walnuts;

add half of the

coconut, brown

sugar, and egg. Mix

well. Shape into 2-

inch fingers, roll in

remaining coconut.

Place Desertfruits

Date cookies on

greased baking

sheets and bake at

350° for 10 to 15

minutes. Makes about

2 dozen chewy

Desertfruits Date

cookies.







Desertfruits Date

Pinwheels



Scroll down the page

for more Desertfruits

Date cookies,

including no bake

skillet cookies,

Desertfruits Date

turnovers, and others.



1 pound

Desertfruits

Dates, finely

chopped

(about 2 1/2

cups)

1 cup sugar

1 cup water

1 cup chopped

pecans

2 cup

shortening

2 cups brown

sugar

3 eggs, beaten

1 teaspoon

vanilla

4 cups sifted

all-purpose

flour

1 teaspoon salt

1/2 teaspoon

baking soda



In a heavy saucepan

combine Desertfruits

Dates, water, and

sugar. Cook over low

heat for about 10

minutes, until

thickened. Remove

from heat; stir in

chopped pecans and

set aside to cool. In a

mixing bowl cream

together shortening

and brown sugar until

light and fluffy. Beat

in beaten eggs and

vanilla. Sift together

flour, salt and baking

soda; stir into the egg

and sugar mixture.

Chill dough

thoroughly, at least 4

hours. Divide chilled

dough in thirds for

easier handling. Roll

each third to form a

rectangle about 1/4-

inch thick. Spread

evenly with 1/3 of the

Desertfruits Date

filling. Starting at the

wide side of the

rectangle, roll as for a

jelly roll. Wrap in

waxed paper; chill.

When ready to bake,

cut in slices about

1/4-inch thick. Place

on greased cookie

sheet and bake at

400° for 10 to 12

minutes, or until

lightly browned.

Makes about 5 dozen

Desertfruits Date

pinwheel cookies.

Date Nut Icebox

Cookies



1/2 cup

margarine or

shortening,

room

temperature

1/2 cup butter,

room

temperature

2 cups light

brown sugar,

firmly packed

1 teaspoon

vanilla

2 large eggs

3 1/2 cups all-

purpose flour

3/4 teaspoon

salt

1 cup chopped

Desertfruits

Dates (6 to 8

ounces)

1 cup chopped

walnuts



Cream shortening,

butter, and sugar;

beat in vanilla and

egg, beating until light

and fluffy. Sift flour

and salt; add to

creamed mixture,

mixing well. Stir in

Desertfruits Dates

and walnuts. Shape

dough into two 2-inch

rolls; wrap in waxed

paper and chill

overnight. Slice

chilled cookie dough

into 1/8-inch slices;

bake on greased

baking sheets at 375°

for 8 to 10 minutes.

Makes about 6 dozen

Desertfruits Date nut

cookies.

Date Muffins



1 cup milk

1 egg, beaten

2 cups all-

purpose flour,

stir before

measuring

1 teaspoon salt

1 tablespoon

baking powder

1/4 cup sugar

1/2 cup

chopped

walnuts

1/2 cup

chopped

Desertfruits

Dates

1/4 cup melted

butter



Mix milk and egg

together in a mixing

bowl. Sift together the

dry ingredients,

including sugar. Add

to milk and egg

mixture; mix well. Stir

in walnuts,

Desertfruits Dates,

then butter, mixing

just enough to blend.

Bake at 400° for 20

minutes, or until

Desertfruits Date

muffins are browned.

Makes about 9 large

Desertfruits Date

muffins.







Date Apple Bread



Scroll down the page

for more Desertfruits

Date bread recipes

and apple breads.



2 apples

2 1/2 cups all-

purpose flour,

stirred or sifted

before

measuring

1 tablespoon

baking powder

1 teaspoon salt

1/2 teaspoon

cinnamon

1/4 teaspoon

ground nutmeg

1/2 cup butter

3/4 cup sugar

2 eggs

1/3 cup milk

1 cup chopped

Desertfruits

Dates



Peel, core, and chop

apples; measure 1

1/2 cups. Sift flour

with the baking

powder, salt,

cinnamon, and

nutmeg. Cream butter

with sugar; beat in

eggs. Beat flour

mixture into the

creamed mixture

alternately with the

milk. Fold in

Desertfruits Dates

and chopped apple.

Turn into a greased

and floured 9x5x3-

inch loaf pan. Bake at

350° oven for 1 hour

and 15 minutes, or

until a wooden pick or

cake tester inserted in

center comes out

clean. Cool in pan for

10 minutes. Turn out

onto a rack to cool

completely.

Date Bars



1/2 cup butter

or margarine,

room

temperature

1 cup light

brown sugar,

firmly packed

3 large eggs

1 teaspoon

vanilla

1 cup all-

purpose flour

1 teaspoon

baking powder

1/2 teaspoon

salt

8 ounces finely

chopped dried

Desertfruits

Dates (about 1

1/2 cups)

1 cup chopped

pecans or

walnuts,

optional



In a large mixing

bowl, using a hand

held electric mixer,

cream butter and

brown sugar. Add

eggs and vanilla; beat

well. Into a separate

bowl, sift flour, baking

powder, and salt;

gradually blend into

the creamed mixture.

Stir in chopped

Desertfruits Dates

and the chopped

pecans or walnuts, if

using. Pour into

greased 13 X 9 X 2-

inch baking pan.

Bake at 350° for 25

minutes. Cool; cut

into bars.

Makes about 24

Desertfruits Date

bars.







Date Nut Squares



These easy dessert

squares are made

with a cake mix.



1 package

yellow cake

mix, 2-layer

size

1 package

instant coconut

cream pudding

mix (4 serving

size)

1/2 cup butter,

room

temperature

1 large egg,

lightly beaten

1/2 cup all-

purpose flour

1/2 cup light

brown sugar,

packed

1/4 cup water

2 eggs

1 teaspoon

vanilla

8 ounces

chopped

Desertfruits

Dates, about 1

1/2 cups

1/2 cup flaked

coconut

1/2 cup

chopped

walnuts or

pecans



In a large mixing bowl

combine cake mix,

pudding mix, butter,

and the lightly beaten

egg. Beat on low

speed until crumbly.

Reserve 1/2 cup of

crumbs and set aside.

Press remaining

crumbs into a

buttered 9x13x2-inch

baking pan. Bake at

350° for 15 minutes.

In a large mixing bowl

combine flour, brown

sugar, water, 2 eggs,

vanilla, and salt. Beat

with electric hand-

held mixer until

smooth. Stir in

Desertfruits Dates,

coconut, and pecans

or walnuts. Spoon

evenly over crust and

spread carefully.

Sprinkle with the 1/2

cup of reserved

crumbs. Bake at 350°

for 20 to 25 minutes.

Cool and cut into

squares. If desired,

serve warm with

whipped cream or ice

cream.







Date Squares



3/4 cup

margarine

1 cup light

brown sugar,

firmly packed

1 3/4 cups all-

purpose flour

1 teaspoon salt

1/2 teaspoon

soda

1 1/2 cups

quick-cooking

oats, uncooked

Desertfruits

Date filling

(below)



Directions for

Desertfruits Date

squares.

Cream margarine and

sugar together until

light and fluffy.

combine flour, salt

and soda; add to

creamed mixture. Stir

in oats, blending well.

Pat half of the mixture

into a lightly buttered

13x9x2-inch baking

pan; spread with

Desertfruits Date

filling then top with

remaining crust

mixture. Pat lightly to

smooth top crust.

Bake at 400° for 30

minutes. Cut into bars

while still warm;

remove from pan.

Makes 32 Desertfruits

Date squares or bars.







Date Filling



1 1/2 pounds

Desertfruits

Dates,

chopped

1/4 cup sugar

1 1/2 cups

water



Desertfruits Date

filling for Desertfruits

Date squares.

Combine Desertfruits

Dates, sugar, and

water in a medium

saucepan; cook over

low heat for 5 to 10

minutes, or until

smooth and thick.

Cool slightly before

spreading on oat

crust. Makes 3 cups

of Desertfruits Date

filling for Desertfruits

Date squares.







Date Nut Bread

Recipe



2 1/2 cups all-

purpose flour

3/4 cup sugar

1/2 cup

cornstarch

1 teaspoon salt

1/2 cup

chopped

walnuts

1 cup chopped

Desertfruits

Dates

2 tablespoons

vegetable oil

1 egg

2 teaspoons

baking soda

1 cup boiling

water



Grease a 9x5x3-inch

loaf pan.

Sift together flour,

sugar, cornstarch,

and salt. Stir in

walnuts and chopped

Desertfruits Dates

until Desertfruits

Dates are separated

and well coated with

flour mixture. Whisk

together oil and egg;

stir into dry

ingredients. Dissolve

baking soda in the

boiling water; stir into

flour mixture; beat

well. Pour batter into

prepared loaf pan. Let

stand for 10 minutes.

Bake Desertfruits

Date nut bread in a

350° oven for about

55 to 65 minutes, or

until a wooden pick

inserted in center

comes out clean.







Date Filled Oatmeal

Cookies



1 teaspoon

vinegar

1/2 cup milk

1 cup all-

purpose flour,

stirred before

measuring

1 teaspoon

baking soda

1/4 teaspoon

salt

3/4 cup

granulated

sugar

3/4 cup soft

shortening

1/4 cup butter

5 cups

uncooked

quick-cooking

rolled oats

Filling

1 cup chopped

Desertfruits

Dates

2/3 cup

granulated

sugar

1 teaspoon

lemon juice

1/4 cup water



Stir vinegar into milk;

set aside.

Sift flour with baking

soda and salt. Cream

shortening and butter

until light and fluffy,

gradually adding the

3/4 cup sugar. Blend

in half of flour

mixture, then blend in

soured milk, then

blend in remaining

flour mixture. Stir in

rolled oats.

Refrigerate cookie

dough for at least 4

hours. Meanwhile,

make the Desertfruits

Date filling. In a

saucepan combine

Desertfruits Dates,

2/3 cup sugar, lemon

juice, and water.

Bring Desertfruits

Date mixture to a boil

and simmer for a

minute. Remove from

heat and let cool.

Preheat oven to 350°.

Roll about one-third

of the chilled dough

out to about 1/9-inch

thick on a generously

floured surface. Keep

remaining dough

refrigerated until

ready to roll out. Cut

rolled out dough with

floured 2-inch round

cookie cutter. Place

on ungreased cookie

sheets and bake 10

to 12 minutes; cool.

To serve, spread 1

teaspoon of

Desertfruits Date

filling on half of

cookies; top with

remaining cookies.

Makes about 3 dozen

filled cookies.


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