Dreamy Dates! Almond Stuffed Dates With Bacon Annie Mae's Georgia Date-Pecan Bread No Sugar Apple Brown Betty Apple Butter Cookies Apple Date Crisp Apple Date Muffins Apple Date Muffins Buffalo Bread Cheddar Date Nut Loaf Chicken Breasts Moroccan-Style Coconut Date Slices Dark Date Nut Bread Date Candy Date Pudding Date Sticks Date Nut Logs Egyptian Haroset Fresh Yams in Orange Sauce Frozen Maple Date Salad Lacy Valentine Salad MIX & MATCH Cereal Gorp Mixed Pickle This document last modified September 23, 1998 . Almond Stuffed Dates With Bacon Ingredients: 1 package blanched whole 1 1/2 lb lean thinly -- (4-oz) sliced bacon cut almonds into thirds 1 pound pitted dates Instructions: 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 degree oven for 12-15 minutes or until bacon is crisp. Remove to rack or paper towel; drain. Serve warm. osted to RecipeLu List by "Diane Geary" on Mar 8, 1998. Go to top Annie Mae's Georgia Date-Pecan Bread Ingredients: 1/2 cup dates -- dried,finely chopped 1 egg 1 cup sugar 2 tablespoons butter -- melted 2 cups flour -- all-purpose,sifted 3 teaspoons baking powder 1/4 teaspoon baking soda 3/4 teaspoon salt 1/2 cup orange juice 1/4 cup water 1 cup pecans -- chopped Instructions: Soak dates for 2 hours in water, then drain and dry on paper toweling. In a bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking soda, and salt. Add dry ingredients alternately with orange juice and water, beginning and ending with dry ingredients. Stir in dates and pecans and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan. Bake in a preheated 350'F. oven for about 2 hours, or until bread tests done in the center. Unmold and cool on a rack. This keeps well and is excellent for a morning coffee party. osted to RecipeLu List by "Diane Geary" on Apr 13, 1998. Go to top No Sugar Apple Brown Betty Ingredients: 1 1/4 teaspoons yeast -- dry 1 3/4 cups bread flour 1/2 cup whole wheat flour 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/4 cup banana -- mashed ripe 4 dates -- minced 3/4 cup water 8 apple 1/2 cup apple juice -- concentrate 1/2 teaspoon cinnamon Instructions: Add all ingredients for the bread in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions. At the end of the baking cycle, remove the bread from the machine and let cool. The bread can be made as far ahead as you wish and frozen. Defrost 1 hour before making this dessert. Preheat the oven to 350 degrees. Coat a large baking pan with vegetable cooking spray. Cut 8 thin slices of bread from the loaf. In a blender or food processor, grind the remaining bread into crumbs. Line the bottom of the baking pan with the bread slices. Peel and core the apples and slice into thin wedges. Toss with the apple juice concentrate and cinnamon. Spread over the bread. prinkle 2 cups of the bread crumbs over the apples. ake the crumb-topped apples 45 minutes, or until golden brown on top. osted to RecipeLu List by Donna Lee Theis on Mar 12, 1998. Go to top Apple Butter Cookies Ingredients: 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon cloves 1/4 teaspoon nutmeg 1 teaspoon cinnamon 1 cup dates -- quartered 1 cup seedless raisins 1/2 cup margarine 1 cup sugar 1 egg substitute 1 cup apple butter Instructions: Combine dry ingredients. In another bowl, cream butter & sugar; stir in egg, dates & raisins. Stir in dry ingredients alternately with apple butter. Drop by rounded teaspoons onto greased baking sheet 2" apart. Bake in preheated 375 deg oven for about 12 minutes. rom the recipe files of RecipeLu by kneadles@esosoft.com (Carolyn (Hugs!!) Shaw) on Feb 26, 1998. Go to top Apple Date Crisp Ingredients: 8 cups peeled tart apples -- sliced 2 cups dates -- chopped 2/3 cup packed brown sugar 1/2 cup all-purpose flour 1 teaspoon ground cinnamon 1/3 cup butter or margarine 1 cup chopped nuts additional apple slices -- optional Instructions: Combine the apples and dates in an ungreased 13x9x2" baking dish. In a small bowl, combine sugar, flour and cinnamon; cut in butter until crumbly. Add nuts; sprinkle over apples. Bake at 375 degrees for 35-40 minutes or until the apples are tender. Serve warm. Garnish with apple slices if desired. Go to top Apple Date Muffins Ingredients: 2 1/4 cups whole wheat flour 1 1/2 teaspoons baking soda 1/3 cup brown sugar -- packed 3/4 cup buttermilk -- nonfat 1 1/2 cups apples -- finely chopped 3 tablespoons liquid egg substitute -- fat f 1 teaspoon vanilla extract 1/2 cup chopped dates Instructions: Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the flour, baking soda and brown sugar; stir to mix well. Add the buttermilk, apples, egg substitute and vanilla extract; stir just until the dry ingredients are moistened. Fold in the dates. Fill the muffin cups 3/4 full with the batter. Bake for 16 to 18 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Notes: Per serving: 138 Calories; 1g Fat (5% calories from fat); 4g Protein; 31g Carbohydrate; 1mg Cholesterol; 184mg Sodium Go to top Buffalo Bread Ingredients: 1 cup dates -- shredded 3/4 teaspoon baking soda 1 cup boiling water 1 egg -- beaten 1/2 cup maple syrup 1 teaspoon salt 1 cup flour 1 cup whole wheat flour 1 teaspoon baking powder 1/2 cup nuts -- chopped Instructions: Preheat oven to 350 degrees F. Mix together the dates, baking soda and boiling water. Add the egg and syrup and mix well. Beat in remaining ingredients. Pour into a greased bread pan and bake for one hour or until done; cool. Slice into 12 pieces. Go to top Cheddar Date Nut Loaf Ingredients: 8 oz Dates -- Finely Chopped 2 tb Butter 3/4 c Water -- Boiling 1 3/4 c Unbleached Flour -- Sifted 1/4 ts Salt 1 t Baking Soda 1/2 c Sugar -- Granulated 1 ea Egg -- Lg, Well Beaten 4 oz Cheddar Md, Shredded 1 c Walnuts -- Chopped Instructions: Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves if the bread stands overnight before serving. Go to top Chicken Breasts Moroccan-Style Ingredients: 1/3 cup couscous 4 teaspoons butter salt and pepper -- to taste 1 teaspoon honey 3/4 cup ground almonds 3/4 cup golden raisins 1/8 teaspoon ginger 1/8 teaspoon nutmeg 1/8 teaspoon allspice 1/8 teaspoon cumin 1/8 teaspoon cinnamon 3 medium onions -- sliced 4 chicken breast halves -- boned 8 pitted dates Instructions: Bring 2/3 cup water to a boil in a small pan. Add couscous, 1 tsp of the butter and salt and pepper to taste, and cook for 2 minutes. Remove pan from heat, cover and let stand for 10 minutes. Mix couscous with the honey, ground almonds, raisins and spices. Adjust with salt and pepper to taste. Preheat oven to 400F. While the couscous stands, brown onions in remaining 1 tbs of butter for 5 to 8 minutes or until golden. Season with salt and pepper. 6. Add a light sprinkle of the same spices used for couscous, if you like. Push as much couscous stuffing under the kin of each chicken breast half as will fit easily. Use the remaining couscous to stuff the dates. Place the sauteed onions in a shallow, ovenproof dish that will hold the chicken in one layer. Place the chicken on the onions and poke the dates in the empty spaces. Pour 1/4 cup water or chicken stock around the breasts. Bake at 400? for 30 minutes or until breasts are golden brown and done. Go to top COCONUT DATE SLICES Ingredients: 2 c Sugar 1 tb Light corn syrup 3/4 c Evaporated milk 6 3/4 oz Pitted dates 2 tb Butter 1 c Chopped nuts 1/2 ts Vanilla extract 1/8 ts Salt 1 1/2 c Flaked coconut, toasted Instructions: Mix first 3 ingredients in saucepan. Cook, stirring, until a small amount of mixture forms a soft ball when dropped in cold water (232-F). 2. Add dates; cook, stirring, until mixture returns to 232-F. Remove from heat, and cool to lukewarm (110-F). Add remaining ingredients, except coconut, and beat until thick. Shape in 2 or 3 rolls 1 1/2" in diameter. Roll in coconut. When firm, cut in 1/2" slices. Go to top Dark Date Nut Bread Ingredients: 1 cup water 1 1/4 cups dates 2 teaspoons baking soda 2 cups all purpose flour 1/2 cup walnuts 2 tablespoons vegetable shortening 1 cup brown sugar 2 large eggs 1 teaspoon salt Instructions: Preheat oven to 350 degrees F. Grease bottom of a 9x5-inch pan. Chop walnuts. Boil 1 cup water. Chop dates into large pieces. Pour boiling water over dates and soda. Cool. Sift flour with salt, add nuts. Combine shortening and brown sugar in mixing bowl, blend well. Add eggs, beat well. Add dry ingredients alternately with date mixture, beginning and ending with dry ingredients. Blend well after each addition. Pour into pan, bake at 350 degrees F. for one hour or until a toothpick in the center comes out clean. Cool thoroughly before slicing. Go to top DATE CANDY Ingredients: 3 c Sugar 1 tb Butter or butter substitute 1 c Pitted and chopped dates 1/2 c Sweetened condensed milk 1/2 c Water 1 c Chopped candied cherries 1 t Vanilla 1 c Chopped marshmallows 1/4 ts Salt Instructions: Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F). Add cherries and dates. Boil to firm ball stage (245 - 248 F). Add marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares. Go to top Date Pudding Ingredients: 2 eggs -- well beaten 1 cup Brown sugar 1 cup Dates -- chopped 1 teaspoon Baking powder 2 Tablespoons Flour 1 cup nuts -- chopped Instructions: Mix in the order given. Bake at 325-F for 30 minutes. Serve with cream. Go to top Date Sticks Ingredients: 1 cup sugar 1 tablespoon butter -- melted 2 whole eggs 1/2 teaspoon salt 1 teaspoon vanilla 1 cup walnuts -- chopped 1 cup dates -- chopped 1/2 cup hot water 1 cup flour 1 teaspoon baking powder cherries or coconut -- optional Instructions: Heat oven to 350 degrees. Put dates in hot water. Cream sugar and butter. Add eggs, salt and vanilla and mix well. Add nuts, dates and hot water. Alternate with flour and baking powder. Mix well. Place in greased and floured 9 x 12" pan. Bake for 1/2 hour or until it leaves the side of pan. You can spread the coconut and cherries on top or mix with the nuts and dates. Go to top DATE-NUT LOGS Ingredients: 1 tb Butter, softened 1/4 c Corn syrup 1/2 ts Vanilla extract 3 tb Nonfat dry milk 1/4 ts Salt 2 c Sifted confectioners' sugar 1 c Finely cut dates 1 c Chopped nuts Instructions: Blend butter, corn syrup and vanilla. Add nonfat dry milk, salt, sugar and dates. Mix well, and shape in small rolls. Dip each roll in nuts. (If nuts don't stick, moisten rolls with corn syrup.) Go to top Egyptian Haroset Ingredients: 1 lb raisins 8 oz pitted dates 2 c water 1/4 c sugar 1/4 c chopped walnuts or pecans Instructions: Cover raisins and dates with water; let stand 1 hr. Add the sugar and blend or food-process until roughly chopped. Transfer to a heavy saucepan and simmer 20 min or until fruits are cooked and water is absorbed. When cool, stir in chopped nuts. Makes 4 cups. Go to top FRESH YAMS IN ORANGE SAUCE Ingredients: 4 lb Yams or sweet potatoes 2 tb Cornstarch 2 c Orange juice 1/2 c Pitted dates 1 1/2 ts Grated orange peel Instructions: Cook yams until tender Drain and slice. Place slices in casserole dish Blenderize orange juice, dates and cornstarch until smooth Cook in small saucepan over medium heat until mixture thickens, stirring constantly. Remove from heat. Stir in orange peel Pour sauce over yams in casserole dish. Cover with foil Bake at 400 for 45 minutes Remove foil and continue baking basting frequently with sauce, about 15 minutes Garnish with orange slices and sprigs of mint. NOTE this can be made a day ahead of time and kept refrigerated until ready to bake. Go to top Frozen Maple Date Salad Ingredients: 8 Ounces Cream Cheese 1 Cup Maple Syrup 20 oz Crushed Pineapple -- drained 2 Cups Whipped Topping 1 Cup Chopped Dates 1 Cup Chopped Nuts Instructions: Beat cheese and syrup until smooth. Fold in dates and pineapple. Fold in nuts and whipped topping. Pour into oiled 1 1/2 quart mold. Freeze overnight. Unmold and garnish with cherries and pineapple rings. Go to top Lacy Valentine Salad Ingredients: 1 pkg gelatin -- lemon flavored 2 cups water -- fruit juice 10 marshmallows -- cut in pieces 1/2 cup apricots -- cut and drained 1/2 cup dates -- cut 1/2 cup maraschino cherries -- sliced 1/2 cup celery -- finely cut 1 cup grapefruit -- canned, drained Instructions: Dissolve gelatin in 1 cup hot water or fruit juice and add the remaining cup of cold liquid. Chill until partly set, then add remaining ingredients. Pour into individual heart-shaped molds and chill. Unmold for serving on chicory or curly endive which will give a lacy effect. Garnish each salad with an arrow of mayonnaise forced through a pastry tube. Notes: Chicago Tribune 1937 Go to top MIX & MATCH CEREAL GORP * Ingredients: 3 cups cereal Cheerios Cinnamon toast crunch Country corn flakes Golden grahams Trix Wheaties 1 cup nuts Almonds Mixed nuts Peanuts Pecans Pumpkin seeds Sunflower seeds Walnuts 1 cup fruit Banana chips Dates -- chopped Currants Dried apricots Dried fruit bits Flaked coconut Raisins 1 cup sweet extras Butterscotch chips M&M's Reeses' pieces Chocolate chips Mini marshmallows Peanut butter chips Vanilla milk chips Instructions: Choose one from each category or a combination of more than one, totaling amount for that group. Mix well in a large bowl. Store in an airtight container. Go to top Mixed Pickle Ingredients: 2 oz Fresh chiles 2 oz Dates 4 oz Shallots 2 oz Carrots 2 oz Cauliflower 2 oz Beans 3 Cloves garlic 2 sl Ginger 1 oz Mustard seed 1 1/4 c Malt vinegar 1 t Salt 1/4 ts Chilli powder 3 oz Sugar Instructions: Cut chiles lengthways. Chop dates, halve the shallots, slice carrots, break cauliflower into florets and cut the beans. Grind the garlic, ginger and mustard seed together and mix with a tsp of vinegar Place 200 ml vinegar into a pan and bring to the boil with the salt. Add the chillies and when vinegar boils again remove the chillies. Add the shallots and, again when vinegar boils remove the shallots. Continue process with all vegetables. Mix the garlic, ginger mustard seeds, chilli powder and dates together with the rest of the vinegar, add the vegetables and mix well. Stir in the sugar. Go to top Books to Buy: By: Rick Heetland, Spiral Bound, $6.95 Links: This site has everything you could want to know about dates. Information and pictures about the varieties, the history, growing, and of course, Recipes. This one's great for kids. Cute cartoon characters of many fruits and vegetables, with easy to understand nutritional information about each. From China Ranch in Shoshone California, you can order not only dates, but many tasty soundsing specialty products like date breads, cookies etc. A nice selection of dessert recipes. Go to this MingingCo page and search under "dates", you'll find 34 recipes last time I checked. Nutritional info, mail order and a couple of recipes. Info: 95% of the U.S. date crops are grown in the Coachella Valley. Dates contain no cholesterol, no sodium and no fat, and are high in complex carbohydrates, fiber and potassium. Date Palm trees are used in ornamental landscaping in warmer climates